Gundruk Curry with Palembang Twist

Ingredients

In this Palembang-inspired version of Gundruk Curry, we incorporate the flavors and spices typical of Palembang cuisine. This includes the use of turmeric, galangal, and lemongrass, which add a distinct aroma and flavor profile to the dish. Additionally, we may use local Palembang ingredients and cooking techniques to enhance the overall taste and appeal of the curry. We alse have the original recipe for Gundruk, so you can check it out.

• 2 cups (470ml) Gundruk (fermented leafy greens) 2 cups (470ml) Gundruk (fermented leafy greens)
• 500g meat or vegetables of choice (chicken, beef, tofu, or tempeh) 500g meat or vegetables of choice (chicken, beef, tofu, or tempeh)
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the cooking oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden brown.
3. 3.
   Add the diced tomatoes and cook until they soften.
4. 4.
   Stir in the turmeric powder, galangal powder, and bruised lemongrass stalks. Cook for a minute to release the flavors.
5. 5.
   Add the meat or vegetables of your choice and cook until they are lightly browned.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer.
7. 7.
   Add the Gundruk and season with salt to taste. Stir well to combine.
8. 8.
   Cover the pan and let the curry simmer for about 20-30 minutes, or until the meat is tender and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.

Treat your ingredients with care...

• Gundruk — Rinse the Gundruk thoroughly before using to remove excess saltiness. If using dried Gundruk, soak it in water for 15-20 minutes before rinsing.
• Galangal — If you can't find galangal powder, you can substitute it with fresh galangal. Peel and finely chop the fresh galangal before adding it to the curry.

Tips & Tricks

• For a spicier version, add a chopped chili or a teaspoon of chili powder.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Experiment with different types of meat or vegetables to suit your preferences.
• To enhance the flavor, marinate the meat with spices and let it sit for a few hours before cooking.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Palembang-inspired Gundruk Curry hot with steamed rice or traditional Palembang flatbreads, such as Pempek or Lempok. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Gundruk Curry in a traditional Palembang-style serving dish, such as a woven bamboo platter or a ceramic bowl. Sprinkle some chopped cilantro on top for an appealing visual touch.