Burmese Chinese Style Cornmeal Porridge

Ingredients

In this adaptation, we infuse the original Serbian dish, Palenta kompirica, with the vibrant flavors of Burmese Chinese cuisine. The traditional Serbian dish is transformed into a creamy cornmeal porridge with a unique blend of Burmese and Chinese spices, creating a fusion of flavors that is both comforting and exciting. We alse have the original recipe for Palenta kompirica, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil.
2. 2.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer the cornmeal mixture for 15-20 minutes, stirring occasionally, until thickened.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat.
5. 5.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion is translucent and fragrant.
6. 6.
   Stir in the turmeric powder and Chinese five-spice powder, and cook for an additional minute.
7. 7.
   Add the sautéed onion mixture to the pot of cornmeal porridge and stir well to combine.
8. 8.
   Pour in the coconut milk and soy sauce, and season with salt to taste. Stir until well incorporated.
9. 9.
   Continue to simmer the porridge for an additional 5-10 minutes, until the flavors meld together.
10. 10.
    Serve the Burmese Chinese Style Cornmeal Porridge hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually whisk in the cornmeal to prevent lumps from forming in the porridge.
• Chinese five-spice powder — Adjust the amount of Chinese five-spice powder according to your preference for a stronger or milder flavor profile.

Tips & Tricks

• For a creamier texture, you can add more coconut milk to the porridge.
• Customize the dish by adding your favorite vegetables or protein, such as tofu or mushrooms.
• Garnish the porridge with a squeeze of lime juice for a tangy twist.
• Experiment with different herbs and spices to create your own unique flavor profile.
• Leftovers can be refrigerated and reheated for a quick and satisfying meal.

Serving advice

Serve the Burmese Chinese Style Cornmeal Porridge as a comforting main dish for lunch or dinner. It pairs well with a side of steamed vegetables or a fresh salad.

Presentation advice

Present the porridge in individual bowls, garnished with a sprig of fresh cilantro. The vibrant yellow color of the porridge, combined with the green cilantro, creates an appealing visual contrast.