Betawi-style Diots au Vin Blanc

Ingredients

In this Betawi adaptation, the traditional French Diots au Vin Blanc is enhanced with Betawi spices such as lemongrass, galangal, and turmeric. These additions infuse the dish with vibrant flavors and create a fusion of French and Betawi culinary traditions. We alse have the original recipe for Diots au vin blanc, so you can check it out.

• 500g (1.1 lb) Diots sausages 500g (1.1 lb) Diots sausages
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until fragrant and golden.
3. 3.
   Add the bruised lemongrass, galangal slices, and ground turmeric to the skillet. Stir well to combine the flavors.
4. 4.
   Place the Diots sausages in the skillet and cook until browned on all sides.
5. 5.
   Pour in the white wine, chicken broth, soy sauce, and palm sugar. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer the sausages in the sauce for about 20 minutes, or until cooked through and the flavors have melded together.
7. 7.
   Remove the sausages from the skillet and set aside.
8. 8.
   Increase the heat to medium-high and cook the sauce until it thickens slightly.
9. 9.
   Return the sausages to the skillet and coat them with the sauce.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every slice of fresh galangal.
• Diots sausages — If Diots sausages are not available, you can use any other flavorful sausages such as bratwurst or Italian sausages.

Tips & Tricks

• For a spicier kick, add a small chopped chili pepper to the sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.
• Serve the dish with a side of sambal, a traditional Indonesian chili paste, for an extra burst of flavor.

Serving advice

Serve the Betawi-style Diots au Vin Blanc hot, with steamed rice or crusty bread to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the sausages on a platter and pour the sauce over them, allowing it to pool around the sausages. Sprinkle fresh cilantro on top for an attractive presentation.