Sundanese-style Popara

Ingredients

In this Sundanese adaptation of Popara, we incorporate Sundanese spices, herbs, and vegetables to infuse the dish with the unique flavors of Sundanese cuisine. The original Serbian Popara typically uses simple ingredients like bread, milk, and butter, whereas our Sundanese-style Popara incorporates lemongrass, kaffir lime leaves, kangkung, and daun singkong to create a distinct flavor profile. We alse have the original recipe for Popara, so you can check it out.

• 4 slices of crusty bread 4 slices of crusty bread
• 500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, sliced (optional for spice) 1 red chili, sliced (optional for spice)
• 200 grams kangkung (water spinach), trimmed 200 grams kangkung (water spinach), trimmed
• 200 grams daun singkong (cassava leaves), chopped 200 grams daun singkong (cassava leaves), chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the bread slices on a baking sheet and toast them in the oven until golden and crispy.
3. 3.
   In a large pot, bring the vegetable broth to a simmer. Add the lemongrass and kaffir lime leaves, and let them infuse the broth for 10 minutes.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat. Add the onion, garlic, and red chili (if using), and sauté until the onion becomes translucent.
5. 5.
   Add the kangkung and daun singkong to the pan and cook until they wilt.
6. 6.
   Remove the lemongrass and kaffir lime leaves from the broth and discard them.
7. 7.
   Place the toasted bread slices in serving bowls and pour the hot broth over them.
8. 8.
   Top the bread with the sautéed vegetables.
9. 9.
   Season with salt to taste.
10. 10.
    Serve the Sundanese-style Popara hot and enjoy!

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before adding them to the broth.
• Kangkung (water spinach) — Trim the tough ends of the kangkung stems before using them in the recipe.
• Daun singkong (cassava leaves) — If fresh cassava leaves are not available, you can use frozen cassava leaves, which are commonly found in Asian grocery stores.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the Sundanese-style Popara before serving.
• If you prefer a spicier version, add more red chili or sprinkle some chili flakes on top.
• Experiment with different types of bread, such as whole wheat or sourdough, to add variety to the dish.
• Feel free to add other Sundanese vegetables, such as jicama or chayote, to the sautéed vegetable mixture for additional texture and flavor.
• To make the dish heartier, you can add tofu or tempeh to the sautéed vegetables.

Serving advice

Serve the Sundanese-style Popara as a main dish for a light lunch or dinner. It can be enjoyed on its own or accompanied by a side of steamed rice for a more substantial meal.

Presentation advice

Garnish the Sundanese-style Popara with a sprinkle of chopped fresh herbs, such as cilantro or Thai basil, to add a pop of color and freshness to the dish. Serve it in individual bowls to showcase the vibrant sautéed vegetables on top of the toasted bread.