Betawi-style Blodpalt

Ingredients

In the Betawi-style Blodpalt, we incorporate Betawi spices and flavors to enhance the traditional Swedish dish. The addition of aromatic spices such as galangal, turmeric, and candlenuts gives the dumplings a distinct Betawi twist. The dish is also served with spicy sambal and fresh herbs, which adds a layer of heat and freshness not typically found in the original Swedish version. We alse have the original recipe for Blodpalt, so you can check it out.

• 500g (2 cups) blood 500g (2 cups) blood
• 200g (1 ½ cups) barley flour 200g (1 ½ cups) barley flour
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground galangal 1 tsp ground galangal
• 1 tsp ground turmeric 1 tsp ground turmeric
• 2 candlenuts, finely chopped 2 candlenuts, finely chopped
• 1 tsp salt 1 tsp salt
• Spicy sambal, for serving Spicy sambal, for serving
• Fresh herbs (such as cilantro or Thai basil), for serving Fresh herbs (such as cilantro or Thai basil), for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the blood, barley flour, chopped onion, minced garlic, ground coriander, ground cumin, ground galangal, ground turmeric, chopped candlenuts, and salt. Mix well until all the ingredients are thoroughly combined.
2. 2.
   Bring a large pot of water to a boil.
3. 3.
   Shape the blood mixture into small dumplings, about the size of golf balls.
4. 4.
   Carefully drop the dumplings into the boiling water and cook for about 20 minutes, or until they float to the surface.
5. 5.
   Remove the dumplings from the water using a slotted spoon and transfer them to a serving plate.
6. 6.
   Serve the Betawi-style Blodpalt hot, accompanied by spicy sambal and fresh herbs.

Treat your ingredients with care...

• Blood — Ensure that the blood is fresh and sourced from a reputable supplier. If you have any concerns about using blood, you can substitute it with vegetable broth for a vegetarian version.
• Barley flour — Use finely ground barley flour for the best texture in the dumplings.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the chopped onion and minced garlic before adding them to the blood mixture.
• Adjust the amount of spices according to your preference for heat and flavor.
• Serve the Betawi-style Blodpalt with a side of steamed vegetables for a complete meal.

Serving advice

Serve the Betawi-style Blodpalt hot, allowing the flavors to meld together. Accompany each dumpling with a generous spoonful of spicy sambal and a sprinkle of fresh herbs for a burst of freshness.

Presentation advice

Arrange the Betawi-style Blodpalt on a platter, garnished with fresh herbs for an appealing presentation. Consider serving it alongside a bowl of spicy sambal to add a pop of color and flavor to the dish.