Pane Valle Maggia with a Palembang Twist

Ingredients

In this Palembang-style adaptation, we incorporate traditional Indonesian spices and herbs to infuse the dish with a unique flavor profile. The original Pane Valle Maggia is typically made with Swiss cheese and does not include the bold and spicy elements found in Palembang cuisine. By adding ingredients such as turmeric, galangal, and lemongrass, we create a fusion dish that combines the best of both culinary worlds. We alse have the original recipe for Pane Valle Maggia, so you can check it out.

• 500g (1.1 lb) Valle Maggia cheese, grated 500g (1.1 lb) Valle Maggia cheese, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon chili powder (adjust according to spice preference) 1 teaspoon chili powder (adjust according to spice preference)
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 25g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, grated ginger, and grated galangal. Sauté until the onions are translucent and the mixture is fragrant.
2. 2.
   Add the turmeric powder and chili powder to the pan. Stir well to combine the spices with the onion mixture.
3. 3.
   Pour in the coconut milk and add the bruised lemongrass stalks. Stir gently to incorporate the flavors.
4. 4.
   Gradually add the grated Valle Maggia cheese to the pan, stirring continuously until the cheese has melted and the mixture is smooth and creamy.
5. 5.
   Season with salt to taste. Adjust the spiciness by adding more chili powder if desired.
6. 6.
   Remove the lemongrass stalks from the pan.
7. 7.
   Serve the Palembang-style Pane Valle Maggia hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Valle Maggia cheese — Make sure to grate the cheese before starting the recipe to ensure it melts smoothly and evenly.

Tips & Tricks

• For a milder version, reduce the amount of chili powder or omit it altogether.
• Serve the Pane Valle Maggia with steamed rice or crusty bread to soak up the delicious sauce.
• Experiment with different types of Swiss cheese if Valle Maggia is not available in your area.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Garnish with fried shallots for an extra crunch.

Serving advice

Serve the Palembang-style Pane Valle Maggia as a main dish accompanied by steamed rice or crusty bread. It pairs well with a fresh salad or pickled vegetables on the side.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the dish. The vibrant yellow color of the Pane Valle Maggia will be visually appealing against the green cilantro.