Shulbato with a Southeast Asian Twist

Ingredients

In this Southeast Asian adaptation of Shulbato, we replace the traditional ingredients like butter and beef broth with coconut milk, lemongrass, ginger, and lime leaves. The addition of these ingredients infuses the dish with the vibrant and aromatic flavors commonly found in Southeast Asian cuisine. We alse have the original recipe for Shulbato, so you can check it out.

• 1 cup (185g) buckwheat groats 1 cup (185g) buckwheat groats
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1-inch piece ginger, sliced 1-inch piece ginger, sliced
• 4-5 lime leaves 4-5 lime leaves
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Thai basil leaves, for garnish Thai basil leaves, for garnish
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain.
2. 2.
   In a large pot, combine the coconut milk, water, lemongrass, ginger, lime leaves, and salt. Bring to a gentle simmer over medium heat.
3. 3.
   Add the buckwheat groats to the pot and stir well. Reduce the heat to low and cover the pot.
4. 4.
   Cook for about 15-20 minutes, or until the buckwheat is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. 5.
   Remove the lemongrass, ginger, and lime leaves from the pot.
6. 6.
   Serve the Coconut-infused Shulbato hot, garnished with fresh cilantro, Thai basil leaves, and toasted coconut flakes.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Lime leaves — If fresh lime leaves are not available, you can use dried lime leaves. Just make sure to remove them from the dish before serving.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut cream at the end of cooking.
• Customize the dish by adding vegetables like sliced bell peppers or mushrooms for extra flavor and nutrition.
• If you prefer a spicier version, add a small amount of red chili flakes or a drizzle of sriracha sauce.

Serving advice

Serve the Coconut-infused Shulbato as a comforting main dish for lunch or dinner. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes and a few fresh cilantro leaves on top of each serving. The vibrant green color of the herbs and the golden flakes of coconut will make the dish visually appealing.