Bruneian-style Arepa Paisa

Ingredients

In this Bruneian adaptation of Arepa Paisa, we incorporate Bruneian flavors and ingredients to give the dish a unique twist. We replace some of the traditional Colombian spices with Bruneian spices like turmeric and lemongrass. Additionally, we add minced shallots and chili peppers to enhance the flavor profile and give the corn cakes a hint of heat. The use of coconut milk adds a creamy and tropical touch to the recipe. We alse have the original recipe for Arepa paisa, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons minced shallots 2 tablespoons minced shallots
• 1 tablespoon minced chili peppers 1 tablespoon minced chili peppers
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon minced lemongrass 1 teaspoon minced lemongrass
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, coconut milk, water, minced shallots, minced chili peppers, ground turmeric, minced lemongrass, and salt. Mix well until a thick batter forms.
2. 2.
   Heat vegetable oil in a frying pan over medium heat.
3. 3.
   Take a small portion of the batter and shape it into a round patty, about 1/2 inch thick.
4. 4.
   Carefully place the patty in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
5. 5.
   Remove the cooked corn cake from the pan and place it on a paper towel-lined plate to drain excess oil.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Bruneian-style Arepa Paisa warm with sambal belacan or spicy peanut sauce.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the corn cakes.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric — Use ground turmeric for convenience, but fresh turmeric can be used if available. Grate it finely before adding to the batter.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before mincing. Use only the tender inner part for the best flavor.

Tips & Tricks

• For a spicier kick, add more minced chili peppers to the batter.
• Adjust the consistency of the batter by adding more water or cornmeal as needed.
• Serve the Bruneian-style Arepa Paisa with a side of fresh cucumber slices for a refreshing contrast.
• Experiment with different dipping sauces like tamarind chutney or sweet chili sauce.
• Leftover corn cakes can be reheated in a toaster or oven for a quick snack.

Serving advice

Serve the Bruneian-style Arepa Paisa warm as a breakfast or brunch dish. They can be enjoyed on their own or with a side of sambal belacan or spicy peanut sauce for dipping.

Presentation advice

Arrange the golden Bruneian-style Arepa Paisa on a platter and garnish with fresh cilantro leaves. Serve them alongside a small bowl of sambal belacan or spicy peanut sauce for an attractive and appetizing presentation.