Peranakan Wedding Stew

Ingredients

While the original Asado de boda is a Mexican dish typically made with pork, the Peranakan Wedding Stew adapts to the target cuisine by using chicken or beef as the main protein. The spices and herbs are also adjusted to incorporate Peranakan flavors, such as lemongrass, galangal, and tamarind, which add a unique tanginess to the dish. Additionally, the cooking technique is modified to slow-cook the meat, allowing it to become tender and infused with the flavors of the spices. We alse have the original recipe for Asado de boda, so you can check it out.

• 1 kg (2.2 lbs) chicken or beef, cut into pieces 1 kg (2.2 lbs) chicken or beef, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 2 cm (0.8 inch) ginger, sliced 2 cm (0.8 inch) ginger, sliced
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 cinnamon stick 1 cinnamon stick
• 3 cloves 3 cloves
• 3 star anise 3 star anise
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the shallots, garlic, lemongrass, galangal, and ginger. Sauté until fragrant.
3. 3.
   Add the chicken or beef pieces and cook until browned on all sides.
4. 4.
   Stir in the tamarind paste, palm sugar, soy sauce, fish sauce, cinnamon stick, cloves, and star anise.
5. 5.
   Pour in the coconut milk and bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the meat is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the stew.

Tips & Tricks

• For a spicier version, add a chopped chili or chili paste to the stew.
• Marinate the meat in the spice mixture for a few hours before cooking to enhance the flavors.
• Serve the stew with steamed rice or crusty bread to soak up the delicious gravy.
• Adjust the sweetness and tanginess of the stew by adding more or less palm sugar and tamarind paste, according to your taste preference.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Peranakan Wedding Stew hot, garnished with fresh cilantro. Accompany it with steamed rice or bread to enjoy the flavorful gravy.

Presentation advice

Present the Peranakan Wedding Stew in a large serving bowl, allowing the vibrant colors of the stew to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.