Peranakan Makhlouta

Ingredients

In this Peranakan adaptation of Makhlouta, we incorporate Peranakan spices such as turmeric, galangal, and lemongrass to infuse the dish with a unique Southeast Asian flavor profile. Additionally, we use local Peranakan ingredients like tamarind and coconut milk to enhance the taste and texture of the dish. These modifications add a delightful twist to the traditional Lebanese Makhlouta, creating a fusion dish that celebrates the best of both cuisines. We alse have the original recipe for Makhlouta, so you can check it out.

• 1 cup (200g) mixed beans (red kidney beans, chickpeas, black-eyed peas) 1 cup (200g) mixed beans (red kidney beans, chickpeas, black-eyed peas)
• 1/2 cup (100g) green lentils 1/2 cup (100g) green lentils
• 1/2 cup (100g) pearl barley 1/2 cup (100g) pearl barley
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili paste 1 teaspoon chili paste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the mixed beans, lentils, and pearl barley under cold water. Soak them in water for at least 4 hours or overnight. Drain before using.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
3. 3.
   Add the grated galangal, bruised lemongrass, ground turmeric, ground coriander, ground cumin, and chili paste to the pot. Stir well to combine and cook for 2 minutes to release the flavors.
4. 4.
   Add the soaked beans, lentils, and pearl barley to the pot. Stir to coat them with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans and grains are tender.
6. 6.
   Stir in the coconut milk and tamarind paste. Season with salt to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the lemongrass stalks from the pot. Serve the Peranakan Makhlouta hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beans — Ensure that you soak the beans overnight to soften them and reduce cooking time. Alternatively, you can use canned beans and adjust the cooking time accordingly.

Tips & Tricks

• For a spicier kick, add more chili paste or fresh chili peppers.
• Adjust the consistency of the Peranakan Makhlouta by adding more vegetable broth or coconut milk, depending on your preference.
• Serve the dish with a squeeze of lime juice for an extra burst of tanginess.
• Experiment with different types of beans and lentils to create your own unique variation of Peranakan Makhlouta.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Peranakan Makhlouta is best served hot as a main course. Accompany it with steamed rice or crusty bread to soak up the flavorful broth. Garnish each serving with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Peranakan Makhlouta in individual bowls, allowing the vibrant colors of the beans and grains to shine through. Drizzle a swirl of coconut milk on top and sprinkle some chopped cilantro for an elegant touch. Serve with a side of steamed rice or warm bread.