Hmong-inspired Creamy Cornmeal Porridge

Ingredients

In this Hmong-inspired adaptation, we have replaced the traditional Serbian ingredients with Hmong flavors and techniques. The original dish, Cicvara, is typically made with cornmeal, water, and salt. However, we have enhanced the flavors by incorporating coconut milk, lemongrass, ginger, and cilantro. Additionally, we have added crispy fried shallots and pickled vegetables as garnishes to elevate the dish's taste and presentation. We alse have the original recipe for Cicvara, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 2 cups (480ml) water 2 cups (480ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1-inch piece ginger, sliced 1-inch piece ginger, sliced
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water and coconut milk to a gentle simmer.
2. 2.
   Add the lemongrass, ginger, and salt to the saucepan and let it infuse for 5 minutes.
3. 3.
   Gradually whisk in the cornmeal, ensuring there are no lumps.
4. 4.
   Reduce the heat to low and cook the porridge, stirring frequently, for 20-25 minutes or until thickened to a creamy consistency.
5. 5.
   Remove the lemongrass stalk and ginger slices from the porridge.
6. 6.
   Serve the creamy cornmeal porridge hot, garnished with fresh cilantro and crispy fried shallots.
7. 7.
   Accompany with a side of pickled vegetables for a refreshing contrast.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Ginger — Slice the ginger into thin pieces to allow it to infuse the porridge with its flavor more effectively.
• Crispy fried shallots — To make crispy fried shallots, thinly slice shallots and fry them in hot oil until golden brown and crispy. Drain on a paper towel to remove excess oil.

Tips & Tricks

• For a creamier texture, you can add more coconut milk to the porridge.
• Adjust the amount of salt according to your taste preferences.
• Experiment with different herbs and spices to customize the flavors of the porridge.
• Serve the porridge with a squeeze of lime juice for an extra burst of freshness.
• Leftover porridge can be refrigerated and reheated the next day. Add a splash of water or coconut milk while reheating to restore the creamy consistency.

Serving advice

Serve the Hmong-inspired creamy cornmeal porridge hot in individual bowls. Garnish each bowl with fresh cilantro and crispy fried shallots for added flavor and texture. Accompany the porridge with a side of pickled vegetables to provide a tangy and refreshing contrast.

Presentation advice

To enhance the presentation of the dish, place a sprig of fresh cilantro on top of each bowl of porridge. Arrange the crispy fried shallots in an appealing pattern on the surface. Serve the pickled vegetables in a separate small bowl or as a side dish to add a pop of color to the overall presentation.