The bright future of bhatmas sadeko

As a chef, my culinary journey has frequently brought me face-to-face with the versatile soybean, an ingredient deeply embedded in the culinary traditions of various Asian cuisines. Whether dining at a Japanese restaurant or exploring the diverse flavors of Pan-Asian establishments, steamed soybeans, known as edamame, often grace the table as a delightful appetizer.

These tender, young soybeans, typically served with a sprinkling of sea salt, provide a subtly sweet and nutty flavor that perfectly complements the delicate yet profound essence of Japanese cuisine. The simplicity of steamed edamame, combined with its nutritional benefits, exemplifies the elegance of Japanese culinary traditions, where minimalism meets flavor.

In stark contrast, my experiences at Nepali restaurants, particularly the traditional ‘bhatti pasal’ (local taverns), have introduced me to a more robust and richly flavored application of soybeans. Here, soybeans are often marinated in a blend of Nepali spices and herbs, creating a dish that is a harmonious balance of sour, hot, and naturally sweet flavors. This preparation, deeply rooted in Nepali culinary practices, highlights the soybean’s adaptability to different spice profiles.

The marinated soybeans, infused with ingredients like timmur (Sichuan pepper), turmeric, chili, and lemon, offer a tantalizing taste experience that is both complex and satisfying. This dish not only showcases the soybean’s versatility but also underscores its importance in regional cuisine, providing a nutritious and flavorful addition to the diverse Nepali food landscape.

The historical journey of soybeans, from their domestication in the 11th century B.C. China to their pivotal role in global agriculture today, mirrors their journey through the culinary world. Soybeans were introduced to the American colonies in 1765 as ‘Chinese vetches,’ but it wasn’t until 1804 that the term ‘soybeans’ appeared in American literature.

Initially grown for forage in the United States, soybeans' significance shifted dramatically during World War II. The disruption of trade routes led to an urgent need for edible fats and oils, propelling soybeans to prominence as a vital crop. Post-World War II, soybean production expanded into the Corn Belt, and by the mid-20th century, the United States had become a dominant force in global soybean production.

Today, the soybean’s journey continues as it adapts to new culinary and agricultural landscapes. From the edamame bowls in Japanese eateries to the spice-laden dishes of Nepali bhatti pasals, soybeans have transcended their agricultural origins to become a staple in kitchens worldwide. This humble legume’s ability to harmonize with diverse flavor profiles and meet various dietary needs ensures its continued relevance and popularity in both traditional and modern culinary practices.

As an R&D chef, my culinary exploration often leads me to uncover hidden gems within traditional cuisines. Bhatmas sadeko, a lesser-known but cherished dish from Nepal, holds immense potential to become a signature starter or appetizer in Nepali restaurants and among the Nepali diaspora. This nutritious, gluten-free, and vegan salad can easily transcend cultural boundaries and establish itself as a global delicacy, much like Indian chaat. Here, I present a refined recipe for bhatmas sadeko, along with its health benefits and its promising future in global dining.

Bhatmas sadeko has the potential to become a global favorite, akin to the widespread popularity of Indian chaat. Its versatility and adaptability make it a perfect fit for modern, health-conscious dining trends. Here’s why it could succeed on the global stage:

Nutritional appeal: As more people seek nutritious, plant-based options, bhatmas sadeko offers a tasty, protein-rich alternative that can cater to diverse dietary preferences.

Customizable flavor: The salad’s core ingredients can be easily adapted to local tastes and available spices, making it a flexible addition to menus worldwide.

Ease of preparation: With simple ingredients and straightforward preparation, bhatmas sadeko can be efficiently integrated into restaurant menus and home cooking routines.

Cultural representation: Introducing bhatmas sadeko to a broader audience helps showcase the rich culinary heritage of Nepal, promoting cultural diversity in global cuisine.

Bhatmas Sadeko is not only delicious but also packed with health benefits. It’s high in protein. Soybeans are a complete source of protein, providing all essential amino acids necessary for body functions. It’s rich in micronutrients. The salad is a powerhouse of vitamins and minerals, including iron, magnesium, phosphorus, potassium, Vitamin K, and zinc. It’s also gluten-free and vegan and thus suitable for people with gluten intolerance and those following a vegan diet. Best of all, it’s good for heart health. The unsaturated fats in soybeans can help reduce bad cholesterol levels, promoting heart health.

Recipe

Ingredients:

• 1 cup dried soybeans
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped (adjust to taste)
• 1 tsp timmur (Nepali Sichuan peppercorn), crushed
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder (optional)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions:

Preparation of soybeans

Soak the dried soybeans in water overnight. Drain and rinse the soybeans. Pat them dry with a kitchen towel.

Pan frying soybeans

Heat vegetable oil in a pan over medium heat. Add the soybeans and stir-fry them until they turn golden brown and crispy. This should take about 10-12 minutes. Remove the fried soybeans from the pan and let them cool.

Mixing the salad

In a mixing bowl, combine the chopped onion, tomato, garlic, ginger, and green chilies. Add the crushed timmur, turmeric powder, cumin powder, and red chili powder (if using). Mix well. Add the cooled fried soybeans to the mixture. Drizzle with lemon juice and season with salt to taste. Toss everything together until well combined.

Serving

Garnish with fresh cilantro. Serve the bhatmas sadeko as an appetizer or side dish. It pairs wonderfully with crispy chips or as part of a larger Nepali meal platter.

Baral is a UK based R&D chef