Hakka-style Legim with Fragrant Spices

Ingredients

In this Hakka-style adaptation, we incorporate Hakka cooking techniques and spices to create a unique flavor profile. The original Azerbaijani Legim typically uses local spices and ingredients, while the Hakka version incorporates Hakka-specific spices such as star anise, Sichuan peppercorns, and fermented soybean paste. Additionally, the Hakka-style Legim includes a wider variety of vegetables, such as bell peppers and mushrooms, to enhance the dish's texture and flavor. We alse have the original recipe for Legim, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 eggplant, cut into cubes 1 eggplant, cut into cubes
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons fermented soybean paste 2 tablespoons fermented soybean paste
• 1 teaspoon star anise powder 1 teaspoon star anise powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add sliced onions and sauté until golden brown.
3. 3.
   Stir in minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the cubed eggplant and sliced bell peppers to the pan. Cook until the vegetables start to soften.
5. 5.
   Add diced tomatoes, fermented soybean paste, star anise powder, Sichuan peppercorns, paprika, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the vegetables with the spices.
6. 6.
   Reduce the heat to low, cover the pan, and let the Legim simmer for about 20 minutes, or until the vegetables are tender.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or Hakka-style noodles.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from absorbing too much oil, sprinkle it with salt and let it sit for 10 minutes before cooking.
• Fermented soybean paste — Look for fermented soybean paste in Asian grocery stores or substitute with miso paste if unavailable.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before crushing them to release their aromatic oils.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or fresh chili peppers.
• Adjust the salt and spices according to your taste preferences.
• Serve the Legim with a side of pickled vegetables for added tanginess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Hakka-style Legim hot with steamed rice or Hakka-style noodles. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Hakka-style Legim in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some crushed Sichuan peppercorns and a few cilantro leaves on top for an appealing garnish.