WHAT IS SE'I?
Se’i is a type of smoked meat that originates from Timor Island, located in the East Nusa Tenggara region of Indonesia. The name “se’i” is derived from the local language, which means “thinly sliced meat”.
This dish is traditionally enjoyed by the people of East Nusa Tenggara, particularly those from Timor Island. In the dry climate of Timor, the locals use traditional smoking methods to preserve meat and increase its nutritional and economic value.
Historically, se’i was made from Timorese deer (Cervus timorensis), but this practice has stopped due to a decline in population and its endangered status. Today, se’i is commonly made from beef and chicken, as most Indonesians are Muslim.
Se’i is made by thinly slicing cuts of meat and marinating them in a mixture of salt and spices before smoking them. It has a texture like bacon, but is thicker. In Kupang, se’i is typically served with hot steamed rice (nasi panas), along with sambal lu’at and jagung bose as accompaniments.
Se'i Sapi
Se'i Lidah
Se'i Ayam
Because good things,
take time.
When it comes to quality, we commit to serve you the best quality ingredients to ensure each dish is delicious as can be.
It begins with meat selection. Every slice of Seilera Signature Se’i Sapi is 100% imported USDA-Graded Beef. The USDA grades are used as standard to measure level of quality US beef. This grades affect tenderness, juiciness, and flavor of the meat.
A traditional smoking process is when the magic happens and when our well-trained pit smoker smokes every meat with care and patient. Smoking meat is a delicate science that requires more skill than grilling steaks or burgers.
It can take all day, or even all night to get done just right, until it reaches that smoky, juicy and delicate Seilera Signature Se’i.
