Peranakan-style Grah iz ćupa

Ingredients

In the Peranakan-style Grah iz ćupa, we incorporate Peranakan flavors by using ingredients like lemongrass, galangal, and turmeric, which are not typically found in the original Bosnian recipe. Additionally, we replace some of the traditional spices with Peranakan spices to create a fusion of flavors that is both familiar and exciting. We alse have the original recipe for Grah iz ćupa, so you can check it out.

• 2 cups (400g) kidney beans, soaked overnight 2 cups (400g) kidney beans, soaked overnight
• 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 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 8g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant and golden brown.
4. 4.
   Add the lemongrass, galangal, turmeric powder, coriander powder, cumin powder, and chili powder to the pot. Stir well to combine and cook for 1-2 minutes to release the flavors.
5. 5.
   Add the kidney beans to the pot and stir to coat them with the spices.
6. 6.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Peranakan-style Grah iz ćupa hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before bruising the stalk to release its flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Turmeric powder — Be cautious as turmeric can stain surfaces and clothing easily. Handle it with care.

Tips & Tricks

• For a spicier version, add more chili powder or fresh chili peppers.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• To enhance the flavor, let the stew sit for a few hours or overnight before serving.
• Garnish with a squeeze of lime juice for a tangy twist.
• Experiment with different types of beans, such as black beans or pinto beans, for a variation in texture and taste.

Serving advice

Serve the Peranakan-style Grah iz ćupa hot, accompanied by steamed rice or crusty bread. The creamy stew pairs well with a side of pickles or sambal for an extra kick of flavor.

Presentation advice

Present the Peranakan-style Grah iz ćupa in a deep bowl, allowing the vibrant colors of the stew to shine through. Garnish with fresh cilantro for a pop of green and serve with a side of steamed rice or crusty bread.