Krpice sa Zeljem (Indonesian Style)

Ingredients

While the original Croatian Krpice sa Zeljem is traditionally made with pasta and cabbage, our Indonesian adaptation infuses the dish with aromatic spices such as turmeric, lemongrass, and coconut milk. This fusion creates a harmonious blend of flavors, adding a touch of Indonesian culinary magic to the beloved Croatian recipe. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 250 grams (8.8 oz) rice noodles 250 grams (8.8 oz) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 small cabbage, thinly sliced 1 small cabbage, thinly sliced
• 200 ml (7 fl oz) coconut milk 200 ml (7 fl oz) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat.
3. 3.
   Add the sliced onion and minced garlic to the pan. Sauté until fragrant and golden.
4. 4.
   Stir in the turmeric powder and bruised lemongrass. Cook for another minute to release the flavors.
5. 5.
   Add the thinly sliced cabbage to the pan and sauté until it wilts and becomes tender.
6. 6.
   Pour in the coconut milk and season with salt and black pepper. Stir well to combine.
7. 7.
   Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Remove the lemongrass stalk from the pan.
9. 9.
   Add the cooked rice noodles to the pan and toss gently to coat them with the flavorful sauce.
10. 10.
    Cook for an additional 2-3 minutes until the noodles are heated through.
11. 11.
    Serve the Indonesian-style Krpice sa Zeljem hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For an extra kick of heat, add a small chopped chili pepper to the dish.
• If you prefer a creamier texture, you can add a splash of coconut cream at the end of cooking.
• Feel free to add other vegetables such as carrots or bell peppers for added color and flavor.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrusy freshness.
• Leftovers can be refrigerated and enjoyed the next day, but note that the noodles may absorb more of the sauce.

Serving advice

Serve the Indonesian-style Krpice sa Zeljem as a main course, accompanied by a side of pickled vegetables or a fresh cucumber salad. It pairs well with a dollop of sambal oelek or Indonesian chili sauce for those who enjoy a spicy kick.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of vibrant green color. Serve it in individual bowls or on a large platter, allowing the beautiful colors of the sautéed cabbage and turmeric-infused noodles to shine through.