Acehnese Corned Beef Boxty

Ingredients

In this Acehnese adaptation of Corned Beef Boxty, we incorporate Acehnese spices and flavors to give the dish a unique twist. The original Irish recipe is modified by adding a fragrant Acehnese spice blend to the corned beef filling, infusing it with the aromatic flavors of lemongrass, ginger, and turmeric. Additionally, the traditional potato-based boxty is replaced with a rice flour-based pancake batter, which adds a light and crispy texture to the dish. We alse have the original recipe for Corned Beef Boxty, so you can check it out.

• 250g (8.8 oz) corned beef, cooked and shredded 250g (8.8 oz) corned beef, cooked and shredded
• 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 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 cup rice flour 1 cup rice flour
• 1 cup water 1 cup water
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the shredded corned beef to the pan and cook for 5 minutes, stirring occasionally.
3. 3.
   In a small bowl, combine the ground coriander, cumin, turmeric, grated ginger, and chopped lemongrass. Mix well.
4. 4.
   Add the spice mixture to the pan and stir to coat the corned beef evenly. Cook for an additional 2 minutes.
5. 5.
   In a separate bowl, whisk together the rice flour, water, and salt to make a smooth pancake batter.
6. 6.
   Fold the corned beef mixture into the pancake batter until well combined.
7. 7.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
8. 8.
   Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake.
9. 9.
   Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
10. 10.
    Repeat the process with the remaining batter, adding more oil to the pan as needed.
11. 11.
    Serve the Acehnese Corned Beef Pancakes hot, with a side of Acehnese sambal or sweet chili sauce.

Treat your ingredients with care...

• Corned beef — Make sure to cook the corned beef until it is tender and easily shredded. You can use leftover corned beef or cook it specifically for this recipe.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it. Use only the tender inner part for the best flavor.

Tips & Tricks

• For an extra kick of heat, add chopped red chili peppers to the corned beef mixture.
• Serve the Acehnese Corned Beef Pancakes with a side of fresh cucumber slices and lime wedges for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of spices used in the corned beef filling.
• Experiment with different dipping sauces, such as peanut sauce or tamarind sauce, to enhance the flavors of the pancakes.
• Make sure to spread the pancake batter evenly in the pan to achieve a uniform thickness and crispiness.

Serving advice

Serve the Acehnese Corned Beef Pancakes as a main course, accompanied by a fresh salad or steamed vegetables. They can also be enjoyed as a snack or appetizer, served with a variety of dipping sauces.

Presentation advice

Arrange the Acehnese Corned Beef Pancakes on a platter, garnished with fresh herbs such as cilantro or Thai basil. Drizzle a small amount of sweet chili sauce or sambal over the pancakes for an attractive presentation.