Peranakan-style Spicy Bean Rice

Ingredients

In this Peranakan adaptation of Kongnamulbap, we incorporate Peranakan spices and flavors to create a unique fusion dish. The original Korean dish is typically milder in spice and focuses on the natural flavors of the beans and vegetables. However, our Peranakan-style Spicy Bean Rice adds a fiery kick with the addition of chili paste and a blend of aromatic spices, giving it a distinct Peranakan flavor profile. We alse have the original recipe for Kongnamulbap, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (200g) mung bean sprouts 1 cup (200g) mung bean sprouts
• 1 cup (150g) long beans, cut into 1-inch pieces 1 cup (150g) long beans, cut into 1-inch pieces
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon chili paste 1 tablespoon chili paste
• 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 shrimp paste 1 teaspoon shrimp paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tamarind juice 1 tablespoon tamarind juice
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 64g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the chili paste, turmeric powder, coriander powder, and cumin powder to the pan. Stir well to combine the spices with the garlic.
4. 4.
   Add the mung bean sprouts, long beans, carrots, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, mix the shrimp paste, soy sauce, and tamarind juice. Pour the mixture over the vegetables in the pan and stir to coat evenly.
6. 6.
   Add the cooked rice to the pan and mix well with the vegetables and spices. Season with salt to taste.
7. 7.
   Cook for an additional 2-3 minutes, stirring occasionally, until the flavors are well combined.
8. 8.
   Serve the Peranakan-style Spicy Bean Rice garnished with fresh cilantro and accompanied by pickled vegetables.

Treat your ingredients with care...

• Mung bean sprouts — Make sure to rinse the bean sprouts thoroughly before using to remove any dirt or impurities.
• Shrimp paste — If you prefer a vegetarian version, you can omit the shrimp paste or substitute it with a vegetarian alternative like miso paste.

Tips & Tricks

• For an extra burst of flavor, garnish the dish with a squeeze of lime juice before serving.
• Adjust the amount of chili paste according to your spice preference. Add more for a spicier kick or reduce for a milder version.
• Feel free to add other vegetables of your choice, such as bell peppers or snap peas, to enhance the dish's nutritional value and taste.
• To make the dish more substantial, you can add cooked shrimp or tofu cubes to the stir-fried vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Peranakan-style Spicy Bean Rice as a main course, accompanied by a refreshing side of pickled vegetables. It can be enjoyed on its own or paired with other Peranakan dishes for a complete and satisfying meal.

Presentation advice

To enhance the presentation, mold the cooked rice and vegetables into a round shape using a small bowl or a rice mold. Carefully invert it onto a serving plate and garnish with fresh cilantro for an appealing touch.