Sarawakian-inspired Stamppot

Ingredients

In this Sarawakian-inspired Stamppot, we have incorporated Sarawakian spices such as black pepper, turmeric, and lemongrass to infuse the dish with a unique flavor profile. Additionally, we have substituted traditional Dutch vegetables like kale or cabbage with locally sourced Sarawakian greens to add an authentic touch to the recipe. We alse have the original recipe for Stamppot, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sarawak black pepper 1 teaspoon Sarawak black pepper
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 200g (7 oz) kale or cabbage, finely shredded 200g (7 oz) kale or cabbage, finely shredded
• 100ml (3.4 fl oz) milk 100ml (3.4 fl oz) milk
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the Sarawak black pepper, turmeric powder, and bruised lemongrass to the pan. Stir well to combine the flavors.
4. 4.
   Add the shredded kale or cabbage to the pan and cook until wilted.
5. 5.
   Mash the boiled potatoes with a potato masher or fork until smooth.
6. 6.
   Gradually add the milk to the mashed potatoes, stirring continuously, until the desired creamy consistency is achieved.
7. 7.
   Remove the lemongrass stalk from the pan and add the mashed potatoes to the pan. Mix well to combine all the ingredients.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Sarawakian-inspired Stamppot hot, garnished with additional Sarawak black pepper if desired.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are fully cooked and tender before mashing them to achieve a smooth texture.
• Sarawak black pepper — Adjust the amount according to your preferred level of spiciness.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavors.

Tips & Tricks

• For a creamier texture, add more milk while mashing the potatoes.
• Experiment with different Sarawakian greens like midin or daun ubi kayu for a unique twist.
• Serve the Sarawakian-inspired Stamppot with a side of sambal belacan for an extra kick of flavor.
• If you prefer a milder taste, reduce the amount of Sarawak black pepper used.
• Leftover Sarawakian-inspired Stamppot can be transformed into delicious potato pancakes by shaping the mixture into patties and frying them until golden brown.

Serving advice

Serve the Sarawakian-inspired Stamppot as a main course, accompanied by a fresh salad or pickles. It pairs well with a side of grilled chicken or fish for a complete and satisfying meal.

Presentation advice

Garnish the Sarawakian-inspired Stamppot with a sprinkle of freshly ground Sarawak black pepper and a sprig of fresh herbs, such as cilantro or parsley, to add a touch of elegance to the dish. Serve it in a rustic bowl or on a plate, allowing the vibrant colors of the mashed potatoes and greens to shine through.