Pukala Eurasian Delight

Ingredients

In this Eurasian adaptation of Pukala, we incorporate the unique flavors and ingredients found in Singaporean and Malaysian cuisine. The original Hawaiian dish is typically prepared with pork, but we have substituted it with chicken or beef, which are commonly used in Eurasian cooking. Additionally, we have enhanced the spice profile by including traditional Eurasian spices such as turmeric, coriander, and cumin, which add depth and complexity to the dish. We alse have the original recipe for Pukala, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 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 ginger, grated 1 thumb-sized ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder (adjust according to spice preference) 1 teaspoon chili powder (adjust according to spice preference)
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the turmeric powder, coriander powder, cumin powder, and chili powder to the pan. Stir well to coat the onions and spices evenly.
3. 3.
   Add the chicken or beef pieces to the pan and cook until they are browned on all sides.
4. 4.
   Add the cinnamon stick, cardamom pods, coconut milk, and tamarind paste to the pan. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low and simmer for 30-40 minutes, or until the meat is tender and the flavors have melded together.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with fresh cilantro before serving.
8. 8.
   Serve hot with steamed rice or bread.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add sliced red chili peppers to the dish.
• Marinate the meat in the spice mixture for a few hours or overnight for enhanced flavor.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes of cooking.

Serving advice

Serve the Pukala hot with steamed rice or bread. It pairs well with a side of pickles or a fresh salad.

Presentation advice

Garnish the Pukala with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the dish to shine through.