Elesh Batak-style Stew

Ingredients

In this Batak adaptation of Elesh, we incorporate the unique flavors and ingredients of Batak cuisine. While the original Kazakh version primarily uses beef or lamb, we embrace the Batak preference for pork as the main protein. Additionally, we infuse the stew with Batak spices such as andaliman pepper, lemongrass, and torch ginger flower, which add a distinct and vibrant flavor profile to the dish. We alse have the original recipe for Elesh, so you can check it out.

• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 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 red chilies, sliced 2 red chilies, sliced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 torch ginger flower, sliced (optional) 1 torch ginger flower, sliced (optional)
• 1 teaspoon andaliman pepper (substitute with Sichuan pepper if unavailable) 1 teaspoon andaliman pepper (substitute with Sichuan pepper if unavailable)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 500ml (2 cups) water 500ml (2 cups) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced red chilies. Sauté until the onion becomes translucent.
2. 2.
   Add the cubed pork to the pot and cook until browned on all sides.
3. 3.
   Stir in the lemongrass, torch ginger flower (if using), and spices (andaliman pepper, turmeric powder, coriander powder, and salt). Mix well to coat the pork evenly.
4. 4.
   Pour in the water and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
5. 5.
   Remove the lemongrass stalk from the stew before serving. Garnish with fresh cilantro.
6. 6.
   Serve the Elesh Batak-style stew hot with steamed rice or flatbread.

Treat your ingredients with care...

• Andaliman pepper — Andaliman pepper is a key ingredient in Batak cuisine, known for its unique citrusy and numbing flavor. If you can't find andaliman pepper, you can substitute it with Sichuan pepper for a similar taste.
• Torch ginger flower — The torch ginger flower adds a subtle tangy and floral note to the stew. If you can't find it, you can omit it or substitute with a small amount of grated ginger for a hint of spiciness.

Tips & Tricks

• For an extra depth of flavor, marinate the pork cubes with the spices for 1-2 hours before cooking.
• If you prefer a spicier stew, you can increase the amount of red chilies or add a pinch of chili flakes.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Elesh Batak-style stew in individual bowls, accompanied by steamed rice or warm flatbread. Sprinkle some fresh cilantro on top for a burst of freshness. This hearty stew is perfect for sharing with family and friends, creating a cozy and memorable dining experience.

Presentation advice

To enhance the presentation of the Elesh Batak-style stew, you can garnish each bowl with a slice of red chili and a sprig of fresh cilantro. Serve it in rustic clay bowls or traditional Batak tableware to showcase the cultural heritage of the dish.