Malaysian Chinese-style Serobe

Ingredients

In this Malaysian Chinese adaptation of Serobe, we incorporate Malaysian Chinese ingredients and spices to enhance the flavors. The original Botswana dish is traditionally prepared with tripe and intestines, but we infuse it with Malaysian Chinese flavors by adding soy sauce, ginger, and garlic. The use of aromatic spices such as star anise, cinnamon, and cloves further distinguishes this adaptation. These additions create a unique fusion of flavors, combining the traditional elements of Serobe with the vibrant and bold tastes of Malaysian Chinese cuisine. We alse have the original recipe for Serobe, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into bite-sized pieces 500g (1.1 lb) tripe, cleaned and cut into bite-sized pieces
• 500g (1.1 lb) pork intestines, cleaned and cut into bite-sized pieces 500g (1.1 lb) pork intestines, cleaned and 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 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 3 cloves 3 cloves
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 liter (4 cups) chicken or pork broth 1 liter (4 cups) chicken or pork broth
• Salt and pepper to taste Salt and pepper to taste
• Chopped spring onions, for garnish Chopped spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the tripe and pork intestines to the pot and cook until they start to brown slightly.
3. 3.
   Add the star anise, cinnamon stick, and cloves to the pot, stirring to coat the meat with the spices.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce, chili paste, and sugar. Pour this mixture into the pot and stir well to combine.
5. 5.
   Pour in the chicken or pork broth, ensuring that the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the tripe and intestines are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Malaysian Chinese-style Serobe hot, garnished with chopped spring onions.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in water with a splash of vinegar can help remove any residual odor. Cook the tripe until it becomes tender but still retains a slight chewiness.
• Pork intestines — Clean the pork intestines thoroughly by rinsing them with water and removing any excess fat or debris. Boiling them briefly before adding them to the dish can help remove any remaining impurities and ensure they are tender.

Tips & Tricks

• If you prefer a spicier Serobe, increase the amount of chili paste according to your taste.
• For a richer flavor, you can add a splash of Chinese rice wine or Shaoxing wine to the dish.
• Serve the Serobe with steamed rice or crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Malaysian Chinese-style Serobe hot as a main dish. Accompany it with steamed rice or crusty bread to enjoy the flavorful broth.

Presentation advice

Garnish the Serobe with a sprinkle of chopped spring onions to add a pop of color and freshness to the dish. Serve it in individual bowls, allowing the rich broth and tender meat to take center stage.