Sabahan-style Stuffed Cornbread (Bulz)

Ingredients

In the Sabahan adaptation of Bulz, we incorporate local Sabahan ingredients and spices to infuse the dish with the unique flavors of the region. The traditional Romanian dish is transformed by using minced beef instead of cheese as the filling, and by adding Sabahan spices and herbs to enhance the taste. This adaptation brings together the best of both cuisines, resulting in a delightful fusion dish. We alse have the original recipe for Bulz, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 250g minced beef 250g minced beef
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 22g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, flour, baking powder, and salt.
2. 2.
   Gradually add the coconut milk and vegetable oil to the dry ingredients, mixing until well combined. The batter should be thick but pourable.
3. 3.
   In a separate pan, heat some oil and sauté the onion and garlic until fragrant.
4. 4.
   Add the minced beef to the pan and cook until browned.
5. 5.
   Stir in the turmeric powder, cumin powder, coriander powder, chili powder, and soy sauce. Cook for another 2-3 minutes.
6. 6.
   Remove the pan from heat and stir in the chopped cilantro and mint leaves.
7. 7.
   Preheat a non-stick pan or griddle over medium heat.
8. 8.
   Pour a ladleful of the cornbread batter onto the pan and spread it evenly.
9. 9.
   Spoon a generous amount of the beef filling onto one half of the cornbread.
10. 10.
    Fold the other half of the cornbread over the filling, pressing the edges together to seal.
11. 11.
    Cook the stuffed cornbread for about 3-4 minutes on each side, until golden brown and cooked through.
12. 12.
    Repeat the process with the remaining batter and filling.
13. 13.
    Serve the Sabahan-style Stuffed Cornbread warm, garnished with fresh herbs.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornbread.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Minced beef — Choose lean minced beef for a healthier option. You can also substitute it with minced chicken or turkey if desired.
• Fresh herbs — Use fresh herbs for the best flavor. If unavailable, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a spicier version, add chopped chili peppers to the beef filling.
• Serve the Sabahan-style Stuffed Cornbread with a side of sambal sauce for an extra kick of flavor.
• If you prefer a vegetarian option, replace the minced beef with sautéed mushrooms and vegetables.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftover stuffed cornbread can be refrigerated and reheated in a toaster oven for a quick and delicious meal.

Serving advice

Serve the Sabahan-style Stuffed Cornbread as a main dish accompanied by a fresh salad or pickles. It can also be enjoyed as a snack or appetizer.

Presentation advice

To enhance the presentation, garnish the stuffed cornbread with a sprinkle of fresh herbs and serve it on a wooden platter or banana leaf for a touch of Sabahan authenticity.