Sundanese Saloona with a Twist

Ingredients

The Sundanese version of Saloona differs from the original Yemeni dish in terms of ingredients and spices used. While the Yemeni Saloona often includes meat, the Sundanese adaptation focuses on a vegetarian version, highlighting the abundance of fresh vegetables available in Sundanese cuisine. Additionally, the Sundanese Saloona incorporates local spices like turmeric, galangal, and lemongrass, which give it a distinct flavor profile unique to Sundanese cuisine. We alse have the original recipe for Saloona, so you can check it out.

• 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 galangal, grated 1 thumb-sized piece of galangal, grated
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• 2 carrots, sliced 2 carrots, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 4 cups vegetable broth 4 cups vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the grated galangal, ginger, and bruised lemongrass stalk to the pot. Stir well to combine and let the aromatics infuse the oil for a minute.
3. 3.
   Sprinkle in the ground turmeric, coriander, cumin, and chili powder (if using). Stir to coat the onions and spices evenly.
4. 4.
   Add the sliced carrots, diced eggplant, green beans, and shredded cabbage to the pot. Stir well to combine the vegetables with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Season with salt to taste. Remove the lemongrass stalk before serving.
7. 7.
   Ladle the Sundanese Saloona into bowls and garnish with fresh cilantro. Serve hot with steamed rice or flatbread.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to dice it into evenly sized pieces.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife. This will release its aromatic oils and enhance the flavor of the stew.

Tips & Tricks

• For a spicier version, add fresh chili peppers or increase the amount of chili powder.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• Serve the Sundanese Saloona with a squeeze of lime juice for an extra burst of freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.

Serving advice

Serve the Sundanese Saloona hot in individual bowls. Accompany it with steamed rice or flatbread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Sundanese Saloona with a sprig of fresh cilantro to add a pop of color. Serve it in traditional Sundanese ceramic bowls or on a rustic wooden platter for an authentic touch.