Beetroot stew

TIME1 hour MAKES4-6 servings PORTION
0.5x 1x 2x 3x

An earthy sweet and sour stew, this bright red dish is the result of the merging of cultures – an Iraqi Jewish staple, made with south east Asian ingredients. In particular, I find the calamansi juice is key – attempts to replace this with lemon or lime juice does not fully replicate the flavours I remember from my childhood. This recipe has been adapted from Rose’s Family Favourites.

INGREDIENTS

  • 1.2kg of chicken legs/thighs (about 8 thighs or 4 marylands)
  • 5 medium beetroot (~1.2kg) halved and sliced
  • 1 large tomato, finely chopped
  • 1 large onion, finely chopped
  • 5 cloves garlic
  • 1 inch ginger
  • 5g mint leaves
  • 120ml calamansi juice (about 8 tbsp)
  • 2 tbsp tomato paste
  • 3 tbsp sugar
  • 2.5 tsp salt, or to taste
  • 1 tsp black pepper
  • 1 tsp turmeric powder
  • 2 cups stock
  • 3 cups water

STEPS

  1. In a large saucepot, heat oil over medium heat. Add onion and cook until softened and translucent; then add finely chopped or microplaned garlic & ginger, as well as the tomato. Cook until fragrant and tomato has softened; add water if necessary to prevent drying out.

  2. Lower to medium low, and add chicken piece. Stir for 1-2 minutes, and then allow to cook for 5 minutes covered.

  3. Add tomato paste, turmeric powder, salt, pepper, and sugar. Stir, and add in stock, water, and calamansi/lemon juice.

  4. Bring to a simmer, and then reduce heat to low, and cover for 15 minutes.

  5. Add the beetroot slices. 10 minutes later, add the mint leaves.

  6. Allow to simmer, covered, for 35-45 minutes.

  7. Taste, and add more salt/sugar/calamansi until the desired sweet and sour profile is achieved.

beetroot stew

NOTES

Replace the beetroot with okra (or ladyfingers as they are called in Singapore), and the dish transforms into Bamya Assam, a yellow-golden sweet and sour stew.