Bantan with a Singaporean Twist

Ingredients

In the original Haitian Bantan, the flavors are primarily influenced by African and French cuisines, with ingredients such as thyme, scotch bonnet peppers, and cloves. However, in this Singaporean Chinese adaptation, the flavors are infused with ginger, garlic, star anise, soy sauce, and sesame oil, which are commonly used in Singaporean Chinese cuisine. The addition of bok choy and mushrooms also adds a touch of Asian flair to the dish. We alse have the original recipe for Bantan, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 4 cups (950ml) chicken or pork broth 4 cups (950ml) chicken or pork broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 star anise 2 star anise
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 2 cups (200g) bok choy, chopped 2 cups (200g) bok choy, chopped
• 1 cup (150g) cooked chicken or pork, shredded 1 cup (150g) cooked chicken or pork, shredded
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or spring onions, for garnish Fresh cilantro or spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the star anise to the pot and stir for a minute to release its aroma.
4. 4.
   Add the sliced mushrooms and bok choy to the pot. Cook for 2-3 minutes until the vegetables start to soften.
5. 5.
   Pour in the chicken or pork broth and bring it to a boil.
6. 6.
   Add the rinsed rice to the pot and stir well. Reduce the heat to low and let the mixture simmer for about 30-40 minutes, stirring occasionally, until the rice is cooked and the porridge has thickened.
7. 7.
   Stir in the cooked chicken or pork, soy sauce, sesame oil, and chili flakes (if using). Season with salt and pepper to taste.
8. 8.
   Continue to simmer for another 5-10 minutes to allow the flavors to meld together.
9. 9.
   Remove the star anise from the pot before serving.
10. 10.
    Ladle the Bantan into bowls and garnish with fresh cilantro or spring onions.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Star anise — Remove the star anise before serving to avoid accidentally biting into it.

Tips & Tricks

• For a vegetarian version, replace the chicken or pork broth with vegetable broth and omit the meat. Add tofu or tempeh for added protein.
• Customize the toppings by adding crispy fried shallots, sliced chili, or a drizzle of sesame oil for extra flavor.
• If you prefer a smoother consistency, use an immersion blender to partially blend the porridge before adding the cooked chicken or pork.

Serving advice

Serve the Bantan with a Singaporean Twist hot in individual bowls. It can be enjoyed as a comforting meal on its own or paired with side dishes and condiments.

Presentation advice

Garnish each bowl of Bantan with a Singaporean Twist with a sprinkle of fresh cilantro or spring onions. The vibrant green herbs will add a pop of color to the creamy porridge.