Malay-style Barley Stew

Ingredients

In this Malay adaptation of Maneštra od jačmika, we incorporate Malay spices and herbs such as turmeric, cumin, coriander, lemongrass, and kaffir lime leaves. The addition of coconut milk gives the stew a creamy texture and a touch of sweetness, which is not present in the original Croatian dish. These modifications infuse the dish with the distinct flavors of Malay cuisine, creating a unique and delicious fusion. We alse have the original recipe for Maneštra od jačmika, so you can check it out.

• 1 cup (200g) barley 1 cup (200g) barley
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 47g, 4g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the barley under cold water and set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
4. 4.
   Stir in the turmeric powder, ground cumin, and ground coriander, and cook for another minute to release their flavors.
5. 5.
   Add the bruised lemongrass, kaffir lime leaves, and rinsed barley to the pot.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the barley is tender.
8. 8.
   Stir in the coconut milk and season with salt to taste.
9. 9.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
10. 10.
    Remove the lemongrass stalk and kaffir lime leaves from the stew.
11. 11.
    Serve the Malay-style Barley Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Barley — Rinse the barley thoroughly under cold water to remove any impurities before cooking.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Kaffir lime leaves — Gently tear the kaffir lime leaves before adding them to the stew to release their citrusy fragrance.

Tips & Tricks

• For a spicier kick, add a small amount of chopped red chili or chili flakes to the stew.
• If you prefer a thicker consistency, simmer the stew uncovered for a longer period to allow some of the liquid to evaporate.
• Feel free to add your favorite vegetables, such as carrots or bell peppers, to the stew for added color and nutrition.
• Serve the Malay-style Barley Stew with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Malay-style Barley Stew hot in individual bowls. Accompany it with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Malay-style Barley Stew with a sprig of fresh cilantro to add a pop of color and freshness. Serve it alongside a plate of steamed rice or warm crusty bread for an inviting presentation.