Sarawakian Spiced Golpi

Ingredients

In this Sarawakian adaptation of Golpi, we incorporate Sarawakian spices such as Sarawak black pepper and belacan, which give the dish a distinct flavor profile. Additionally, we use daun kesum, a local herb, to enhance the aroma and taste of the dish. These adaptations infuse the traditional Golpi with the vibrant flavors of Sarawakian cuisine. We alse have the original recipe for Golpi, so you can check it out.

• 500g (1.1 lb) boneless meat (chicken, beef, or lamb), cut into bite-sized pieces 500g (1.1 lb) boneless meat (chicken, beef, or lamb), cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon Sarawak black pepper powder 1 teaspoon Sarawak black pepper powder
• 1 teaspoon belacan (shrimp paste) 1 teaspoon belacan (shrimp paste)
• 2 tablespoons daun kesum (Vietnamese coriander), chopped 2 tablespoons daun kesum (Vietnamese coriander), chopped
• Salt to taste Salt to taste
• Cooked fragrant rice, for serving Cooked fragrant rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the turmeric powder, cumin powder, Sarawak black pepper powder, and belacan. Mix well to form a paste.
4. 4.
   Add the spice paste to the pan and cook for a minute, stirring continuously to coat the onions, garlic, and ginger.
5. 5.
   Add the meat to the pan and cook until browned on all sides.
6. 6.
   Pour in enough water to cover the meat and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 30 minutes or until the meat is tender.
7. 7.
   Stir in the chopped daun kesum and season with salt to taste.
8. 8.
   Serve the Sarawakian Spiced Golpi over fragrant rice.

Treat your ingredients with care...

• Belacan — Belacan is a pungent shrimp paste commonly used in Sarawakian cuisine. If you're unable to find belacan, you can substitute it with fish sauce for a similar umami flavor.
• Daun kesum — Daun kesum, also known as Vietnamese coriander or laksa leaf, adds a unique citrusy aroma to the dish. If daun kesum is not available, you can substitute it with regular coriander leaves.

Tips & Tricks

• For an extra kick of heat, add chopped red chili peppers to the dish.
• Marinate the meat in the spice paste for a few hours or overnight to enhance the flavors.
• Serve the Sarawakian Spiced Golpi with a side of pickled vegetables for a refreshing contrast.

Serving advice

Garnish the Sarawakian Spiced Golpi with fresh coriander leaves and serve it alongside a bowl of fragrant rice. The dish pairs well with a side of cucumber salad or a dollop of yogurt for a cooling effect.

Presentation advice

Arrange the Sarawakian Spiced Golpi on a platter, placing the fragrant rice in the center. Sprinkle some chopped daun kesum on top for a pop of color. Serve with small bowls of condiments such as sliced red chili peppers and lime wedges for guests to customize their spice levels.