Bruneian-style Stuffed Ears

Ingredients

In this Bruneian adaptation, the traditional Italian Orecchie di Amman is transformed by incorporating Bruneian spices and flavors. The original dish typically uses Italian herbs and spices, while the Bruneian version incorporates local spices such as turmeric, cumin, and coriander. The filling is also modified to include minced beef instead of the traditional Italian sausage. The sauce is enriched with Bruneian ingredients like tamarind and lime, giving it a tangy and refreshing twist. We alse have the original recipe for Orecchie di Amman, so you can check it out.

• 250g (8.8 oz) pasta shells 250g (8.8 oz) pasta shells
• 300g (10.6 oz) minced beef 300g (10.6 oz) minced beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup tomato puree 1 cup tomato puree
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Juice of 1 lime Juice of 1 lime
• Fresh herbs (such as cilantro or parsley), for garnish Fresh herbs (such as cilantro or parsley), for garnish
• Salt and pepper, to taste Salt and pepper, to taste
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat some cooking oil over medium heat. Add the minced beef and cook until browned.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
4. 4.
   Stir in the turmeric powder, cumin powder, and coriander powder, and cook for another minute to toast the spices.
5. 5.
   Pour in the tomato puree and tamarind paste, and season with salt and pepper. Simmer the sauce for about 10 minutes to allow the flavors to meld together.
6. 6.
   Gently stuff each pasta shell with the beef mixture and place them in a baking dish.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Pour the remaining sauce over the stuffed pasta shells and bake for 15-20 minutes, or until the dish is heated through.
9. 9.
   Remove from the oven and squeeze the lime juice over the Stuffed Ears. Garnish with fresh herbs.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Pasta shells — Cook the pasta until al dente to ensure they hold their shape when stuffed and baked.
• Tamarind paste — Adjust the amount of tamarind paste according to your taste preference. Add more for a tangier flavor or reduce for a milder taste.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of chili powder or chopped fresh chili to the filling mixture.
• For a richer sauce, you can add a splash of coconut milk or cream to the tomato sauce.
• Feel free to experiment with different herbs for garnish, such as Thai basil or mint, to add a unique twist to the dish.
• Serve the Stuffed Ears with a side of steamed vegetables or a fresh salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Bruneian-style Stuffed Ears hot, garnished with fresh herbs. Accompany the dish with a squeeze of lime for an extra burst of flavor.

Presentation advice

Arrange the Stuffed Ears on a serving platter, ensuring they are neatly arranged and the filling is visible. Garnish with a sprinkle of fresh herbs and a lime wedge for an appealing presentation.