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Kerabu-inspired stuffing

Kristy loves nasi kerabu so much, she decided to see how else she could insert ulam and its fresh flavours into other meals. Traditional stuffing recipes tend to be quite heavy with egg and dairy mix-ins so she removed those altogether and instead upped the herbs and aromatics. The cooked and raw vegetables lighten the dish considerably, adding a variety of textures and flavours. It’s perfect next to this roast chicken on your festive table.

Kerabu-inspired stuffing

by Kristy Voon
Kristy Voon

Kristy loves nasi kerabu so much, she decided to see how else she could insert ulam and its fresh flavours into other meals. Traditional stuffing recipes tend to be quite heavy with egg and dairy mix-ins so she removed those altogether and instead upped the herbs and aromatics. The cooked and raw vegetables lighten the dish considerably, adding a variety of textures and flavours. It’s perfect next to this roast chicken on your festive table.

Servings: 8

Servings: 8

1 cup vegetable oil

12 shallots, thinly sliced

1 bunch daun kesom

150g green beans, cut into 2″ slices

150g minced meat (pork or chicken)

½ tsp garam masala

Salt to taste

150g winged beans, cut into ½” slices

500ml chicken stock OR ½ tbsp mushroom powder mixed with 500ml hot water

2 bunga kantan, thinly sliced

4 makrut lime leaves (daun limau purut), thinly sliced

1-2 stalks lemongrass, thinly sliced (white part only)

1-2 fresh red chillies, thinly sliced

FOR THE CROUTONS:

½ loaf crusty bread, preferably a country sourdough boule

½ tbsp garam masala

1 tbsp garlic powder

Salt to taste

Pepper to taste

  1. Preheat the oven to 180°C and set a rack in the middle third of the oven.
  2. Heat 1 cup of vegetable oil in a wok over medium heat. Tip in the sliced shallots and fry for about 10-15 minutes, stirring often. At about the 8 minute mark, the onions will begin to brown—keep a sharp eye on them and promptly remove from the oil when they are a shade lighter than you prefer. Let the fried shallots drain on kitchen paper, making sure to break up any clumps so that they crisp up as they cool.
  3. In the same oil, fry the daun kesom in batches until crispy, about 1-2 minutes. Be careful; the oil will sputter and pop. Strain from the oil and let the fried leaves drain on kitchen paper. Turn off the flame and reserve the shallot oil in the pan.
  4. Make the croutons: Rip the bread into 1-2″ chunks and place on a sheet pan. Coat with about 6-8 tbsp of the shallot oil from the pan, then add 1 tbsp garlic powder, 1/2 tbsp garam masala, salt, and pepper. Toss to coat evenly. Taste and adjust seasonings if needed. Bake in the oven for about 20 minutes, tossing the croutons and rotating the pan every 5 minutes or so for even toasting.
  5. While the bread is in the oven, fry the green bean slices in the shallot oil over medium heat. Resist the urge to move them—let them sit for at least 1-2 minutes so that they char, then turn the beans around and let them sit for another 1-2 minutes to char on the other sides. Strain and place in a separate bowl.
  6. In the same oil and pan, fry the minced meat with ½ tsp of garam masala and salt to taste. Cook for about 5 minutes until the minced meat is browned and crispy.
  7. By now, the croutons should be done. Remove the croutons from the oven and place in a large baking dish. Toss with the charred green beans, sliced wing beans, and cooked minced meat. Add enough stock just to moisten the bread; you may not necessarily need all of the stock. Toss to combine evenly, and spread the ingredients out on the pan in an even layer.
  8. Cover the baking dish with foil, and place it in the oven to bake for about 20 minutes. Then remove the foil and continue baking for a further 10 minutes so the pieces get crunchy again.
  9. Remove the baking dish from the oven. Toss the contents of the pan with bunga kantan, lime leaves, lemongrass, and red chillies while still hot.
  10. To serve, top the stuffing with crispy fried shallots and crispy fried daun kesum, along with a generous drizzle of any leftover shallot oil.

Tips

  • To keep the dish vegetarian, omit the minced meat (and the extra garam masala and salt), and use mushroom powder mixed with hot water instead of chicken stock.

Ingredients

1 cup vegetable oil

12 shallots, thinly sliced

1 bunch daun kesom

150g green beans, cut into 2″ slices

150g minced meat (pork or chicken)

½ tsp garam masala

Salt to taste

150g winged beans, cut into ½” slices

500ml chicken stock OR ½ tbsp mushroom powder mixed with 500ml hot water

2 bunga kantan, thinly sliced

4 makrut lime leaves (daun limau purut), thinly sliced

1-2 stalks lemongrass, thinly sliced (white part only)

1-2 fresh red chillies, thinly sliced

FOR THE CROUTONS:

½ loaf crusty bread, preferably a country sourdough boule

½ tbsp garam masala

1 tbsp garlic powder

Salt to taste

Pepper to taste

Directions

  1. Preheat the oven to 180°C and set a rack in the middle third of the oven.
  2. Heat 1 cup of vegetable oil in a wok over medium heat. Tip in the sliced shallots and fry for about 10-15 minutes, stirring often. At about the 8 minute mark, the onions will begin to brown—keep a sharp eye on them and promptly remove from the oil when they are a shade lighter than you prefer. Let the fried shallots drain on kitchen paper, making sure to break up any clumps so that they crisp up as they cool.
  3. In the same oil, fry the daun kesom in batches until crispy, about 1-2 minutes. Be careful; the oil will sputter and pop. Strain from the oil and let the fried leaves drain on kitchen paper. Turn off the flame and reserve the shallot oil in the pan.
  4. Make the croutons: Rip the bread into 1-2″ chunks and place on a sheet pan. Coat with about 6-8 tbsp of the shallot oil from the pan, then add 1 tbsp garlic powder, 1/2 tbsp garam masala, salt, and pepper. Toss to coat evenly. Taste and adjust seasonings if needed. Bake in the oven for about 20 minutes, tossing the croutons and rotating the pan every 5 minutes or so for even toasting.
  5. While the bread is in the oven, fry the green bean slices in the shallot oil over medium heat. Resist the urge to move them—let them sit for at least 1-2 minutes so that they char, then turn the beans around and let them sit for another 1-2 minutes to char on the other sides. Strain and place in a separate bowl.
  6. In the same oil and pan, fry the minced meat with ½ tsp of garam masala and salt to taste. Cook for about 5 minutes until the minced meat is browned and crispy.
  7. By now, the croutons should be done. Remove the croutons from the oven and place in a large baking dish. Toss with the charred green beans, sliced wing beans, and cooked minced meat. Add enough stock just to moisten the bread; you may not necessarily need all of the stock. Toss to combine evenly, and spread the ingredients out on the pan in an even layer.
  8. Cover the baking dish with foil, and place it in the oven to bake for about 20 minutes. Then remove the foil and continue baking for a further 10 minutes so the pieces get crunchy again.
  9. Remove the baking dish from the oven. Toss the contents of the pan with bunga kantan, lime leaves, lemongrass, and red chillies while still hot.
  10. To serve, top the stuffing with crispy fried shallots and crispy fried daun kesum, along with a generous drizzle of any leftover shallot oil.

Tips

  • To keep the dish vegetarian, omit the minced meat (and the extra garam masala and salt), and use mushroom powder mixed with hot water instead of chicken stock.

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© Copyright Periuk 2022

© Copyright Periuk 2022

 
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