Tomato Gojju with a Eurasian Twist

Ingredients

In this Eurasian adaptation of tomato gojju, we incorporate spices commonly used in Singaporean and Malaysian cuisine, such as turmeric, lemongrass, and galangal. These additions enhance the flavor profile of the dish, infusing it with a unique blend of spices that is characteristic of Eurasian cuisine. We alse have the original recipe for Tomato gojju, so you can check it out.

• 4 large tomatoes, diced (800g) 4 large tomatoes, diced (800g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated (2.5cm) 1-inch piece of ginger, grated (2.5cm)
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon ground turmeric (5g) 1 teaspoon ground turmeric (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground fennel (5g) 1 teaspoon ground fennel (5g)
• 1 teaspoon ground cinnamon (5g) 1 teaspoon ground cinnamon (5g)
• 1 teaspoon ground cloves (5g) 1 teaspoon ground cloves (5g)
• 1 teaspoon ground cardamom (5g) 1 teaspoon ground cardamom (5g)
• 1 tablespoon tamarind paste (15ml) 1 tablespoon tamarind paste (15ml)
• 1 tablespoon brown sugar (15g) 1 tablespoon brown sugar (15g)
• Salt to taste Salt to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the diced tomatoes and cook until they start to soften.
5. 5.
   Stir in the bruised lemongrass stalk, ground turmeric, ground coriander, ground cumin, ground fennel, ground cinnamon, ground cloves, and ground cardamom. Mix well to coat the tomatoes with the spices.
6. 6.
   Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.
7. 7.
   Stir in the tamarind paste and brown sugar, and season with salt to taste.
8. 8.
   Continue to simmer for another 10 minutes, or until the tomatoes have completely broken down and the sauce has thickened.
9. 9.
   Remove the lemongrass stalk before serving.
10. 10.
    Garnish with fresh cilantro and serve hot as a side dish or condiment.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili powder.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• Serve the tomato gojju as a side dish with rice, bread, or as a condiment for grilled meats or vegetables.
• This dish can be made ahead of time and refrigerated for up to 3 days. The flavors will develop further over time.

Serving advice

Serve the tomato gojju hot as a side dish or condiment. It pairs well with steamed rice, naan bread, or as a topping for grilled meats or vegetables.

Presentation advice

Garnish the tomato gojju with fresh cilantro to add a pop of color. Serve it in a small bowl or as a dollop on the side of the main dish for an attractive presentation.