Peranakan-style Jókai Bableves

Ingredients

In the Peranakan-style adaptation of Jókai bableves, we incorporate traditional Peranakan spices and ingredients such as lemongrass, galangal, and turmeric to infuse the soup with a unique flavor profile. Additionally, we serve the soup with sambal belacan, a spicy shrimp paste condiment commonly found in Peranakan cuisine, to add an extra layer of heat and complexity. We alse have the original recipe for Jókai bableves, so you can check it out.

• 2 cups (400g) dried beans, soaked overnight 2 cups (400g) dried beans, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 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 ground turmeric 1 teaspoon ground turmeric
• 200g smoked meat (such as ham hock or bacon), diced 200g smoked meat (such as ham hock or bacon), diced
• 1 liter chicken or vegetable broth 1 liter chicken or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish
• Sambal belacan, for serving Sambal belacan, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 12g
• Salt: 2g

Preparation

1. 1.
   Drain the soaked beans and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the bruised lemongrass, sliced galangal, and ground turmeric to the pot. Stir well to combine and allow the spices to release their flavors.
4. 4.
   Add the diced smoked meat to the pot and cook until lightly browned.
5. 5.
   Add the soaked beans, chicken or vegetable broth, diced tomatoes, and tomato paste to the pot. Stir well to combine.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   Remove the lemongrass stalk and discard.
9. 9.
   Serve the Peranakan-style Jókai Bableves hot, garnished with fresh herbs and accompanied by sambal belacan on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder, but use half the amount.
• Sambal belacan — Adjust the amount of sambal belacan according to your preferred level of spiciness. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a vegetarian version, omit the smoked meat and use vegetable broth instead of chicken broth.
• To add more depth of flavor, you can sauté the diced smoked meat until crispy before adding it to the soup.
• Serve the Peranakan-style Jókai Bableves with a side of steamed rice or crusty bread for a complete meal.
• Feel free to customize the soup by adding other vegetables such as carrots or potatoes.
• If you prefer a thicker consistency, you can blend a portion of the soup and then mix it back into the pot.

Serving advice

Serve the Peranakan-style Jókai Bableves hot in individual bowls. Garnish each bowl with fresh herbs, such as parsley or cilantro, for a pop of color and freshness. Accompany the soup with a side of sambal belacan, allowing each person to add it according to their desired level of spiciness.

Presentation advice

To enhance the presentation of the Peranakan-style Jókai Bableves, consider serving it in traditional Peranakan ceramic bowls or bowls with intricate designs. Sprinkle some additional fresh herbs on top just before serving to make it visually appealing.