Veal Orloff with Javanese Twist

Ingredients

In this Javanese adaptation of Veal Orloff, we incorporate traditional Indonesian spices such as turmeric, coriander, and lemongrass to infuse the dish with the vibrant flavors of Javanese cuisine. The creamy sauce is made with coconut milk instead of the traditional sour cream, adding a subtle sweetness and richness to the dish. These modifications give the dish a unique twist and create a fusion of Russian and Javanese flavors. We alse have the original recipe for Veal Orloff, so you can check it out.

• 4 veal cutlets (about 500g / 1.1 lb) 4 veal cutlets (about 500g / 1.1 lb)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 cup coconut milk 1 cup coconut milk
• Salt and pepper to taste Salt and pepper to taste
• 100g (3.5 oz) grated cheese (such as cheddar or mozzarella) 100g (3.5 oz) grated cheese (such as cheddar or mozzarella)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 8g (3g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes. Remove half of the onions from the skillet and set aside.
3. 3.
   Add the minced garlic, ground turmeric, ground coriander, and bruised lemongrass to the skillet. Cook for 2 minutes until fragrant.
4. 4.
   Push the onions and spices to one side of the skillet and add the veal cutlets. Cook for 2 minutes on each side until browned.
5. 5.
   Transfer the veal cutlets to a baking dish and top each cutlet with a layer of the reserved caramelized onions.
6. 6.
   In a small saucepan, heat the coconut milk over medium heat until warmed through. Season with salt and pepper to taste.
7. 7.
   Pour the coconut milk over the veal cutlets in the baking dish. Sprinkle the grated cheese evenly over the top.
8. 8.
   Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbly.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy sauce. Shake the can well before opening to ensure the cream is well mixed.

Tips & Tricks

• For a spicier kick, add a small amount of chili powder or fresh chili peppers to the spice rub.
• Serve the Javanese Spiced Veal Orloff with steamed rice or warm crusty bread to soak up the delicious sauce.
• If you prefer a milder flavor, reduce the amount of turmeric and coriander in the spice rub.

Serving advice

Serve the Javanese Spiced Veal Orloff hot, straight from the oven. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

To create an elegant presentation, place each veal cutlet on a serving plate and drizzle some of the creamy sauce around it. Sprinkle some extra grated cheese and a pinch of turmeric on top for a beautiful finishing touch.