Peranakan Enchiladas

Ingredients

In this Peranakan adaptation of Enchiladas Suizas, we incorporate Peranakan spices and ingredients to infuse the dish with the unique flavors of the Peranakan cuisine. The traditional Mexican sauce is enhanced with aromatic herbs and spices such as lemongrass, galangal, and turmeric, giving the dish a distinct Peranakan twist. Additionally, we use local Peranakan ingredients like kaffir lime leaves and torch ginger flower to add a refreshing and fragrant element to the enchiladas. We alse have the original recipe for Enchiladas Suizas, so you can check it out.

• 500g (1.1 lb) chicken or beef, cooked and shredded 500g (1.1 lb) chicken or beef, cooked and shredded
• 12 tortillas 12 tortillas
• 200g (7 oz) grated cheese 200g (7 oz) grated cheese
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 kaffir lime leaves, thinly sliced 2 kaffir lime leaves, thinly sliced
• 1 torch ginger flower, thinly sliced 1 torch ginger flower, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the shredded chicken or beef to the pan and cook for a few minutes until heated through.
4. 4.
   In a separate saucepan, combine the coconut milk, tamarind paste, palm sugar, lemongrass, galangal, and turmeric powder. Simmer over low heat for 10 minutes to infuse the flavors.
5. 5.
   Remove the lemongrass and galangal from the saucepan and discard.
6. 6.
   Pour half of the sauce into the pan with the chicken or beef. Mix well and season with salt and pepper to taste.
7. 7.
   Warm the tortillas in a dry pan or microwave for a few seconds to make them pliable.
8. 8.
   Spoon a portion of the chicken or beef mixture onto each tortilla and roll them up tightly.
9. 9.
   Place the rolled tortillas in a baking dish and pour the remaining sauce over them.
10. 10.
    Sprinkle the grated cheese, kaffir lime leaves, and torch ginger flower over the enchiladas.
11. 11.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. 12.
    Serve the Peranakan Enchiladas hot and garnish with additional torch ginger flower and kaffir lime leaves, if desired.

Treat your ingredients with care...

• Kaffir lime leaves — Gently bruise the leaves before slicing to release their aromatic oils.
• Torch ginger flower — Remove the tough outer layers before thinly slicing for a delicate texture.
• Tamarind paste — If using a block of tamarind, soak it in warm water and extract the pulp before using.

Tips & Tricks

• For a spicier version, add chopped chili peppers to the sauce.
• Experiment with different types of cheese, such as cheddar or Monterey Jack, for a unique flavor profile.
• Serve the enchiladas with a side of sambal belacan for an extra kick of Peranakan heat.
• If tortillas are not readily available, you can make your own using a mixture of rice flour and tapioca flour.
• Garnish the enchiladas with a squeeze of lime juice and fresh cilantro for added freshness.

Serving advice

Serve the Peranakan Enchiladas as a main course, accompanied by a side of steamed rice or a fresh salad. Add a dollop of sour cream or yogurt on top for a creamy contrast to the spicy flavors.

Presentation advice

Arrange the Peranakan Enchiladas on a platter, drizzle the sauce over them, and garnish with torch ginger flower and kaffir lime leaves. The vibrant colors of the dish will make it visually appealing and inviting.