Peranakan Rame di Napoli

Ingredients

In the Peranakan adaptation of Rame di Napoli, we incorporate traditional Peranakan spices and flavors to elevate the dish. The original Italian version typically uses Italian herbs and spices, while our Peranakan version incorporates ingredients like lemongrass, galangal, turmeric, and belacan (shrimp paste) to infuse the sauce with a distinct Southeast Asian flair. Additionally, we use local Peranakan ingredients such as buah keluak (black nut) and candlenuts to add depth and richness to the dish. We alse have the original recipe for Rame di Napoli, so you can check it out.

• 250g (8.8 oz) fresh lasagna sheets 250g (8.8 oz) fresh lasagna sheets
• 500g (1.1 lb) minced chicken or pork 500g (1.1 lb) minced chicken or pork
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
4. 4.
   Add the minced chicken or pork to the pan and cook until browned.
5. 5.
   Stir in the lemongrass, galangal, turmeric powder, and belacan. Cook for another 2 minutes to release the flavors.
6. 6.
   Add the canned diced tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Remove the lemongrass stalk and galangal slices from the sauce.
8. 8.
   In a baking dish, layer the cooked lasagna sheets and the meat sauce, repeating until all the ingredients are used.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
10. 10.
    Garnish with chopped fresh basil and cilantro before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Belacan (shrimp paste) — Toast the belacan in a dry pan over low heat for a few minutes until fragrant before using it in the recipe.

Tips & Tricks

• If you prefer a spicier version, add a chopped chili or a teaspoon of chili paste to the sauce.
• For a richer flavor, marinate the minced meat with a tablespoon of soy sauce and a teaspoon of sesame oil before cooking.
• If you can't find fresh lasagna sheets, you can use dried lasagna noodles. Cook them according to the package instructions before layering them in the dish.

Serving advice

Serve the Peranakan Rame di Napoli hot, straight from the oven. Accompany it with a side of pickled vegetables or a fresh salad to balance the richness of the dish.

Presentation advice

To make the dish visually appealing, sprinkle some extra chopped fresh herbs on top before serving. You can also garnish with a slice of lime or lemon for a pop of color.