Galantin is Indonesian version of meatloaf. I don't know what galantin means or what's the history behind it. But I would guess it is Dutch influenced. FYI, Indonesian was under Dutch rule for 350 years!, so it is not surprising that there are many Dutch influences in Indonesian food and culture. Galantin was (and still, I just called my mom) a common wedding reception menu. It wasn't on top list of my favorite food, but I like the combination of savory taste from the meat, sweet taste from the vegetables, and sour taste from the red sauce.
This past few days, however, I had a serious galantin craving. I never made it before, but found a recipe that I adjusted with ingredients I had. The original galantin is fried to get golden-brown side, but mine was baked for 30 minutes. For the vegetables, I used steamed carrots, fresh sugar snap peas, fresh lettuces, and steamed garlic scapes (those long dark green vegetables on top). For the carb, I chose baked potato wedges with skin. The recipe called for bread crumb, but I used mixed of cornmeal and wheat flour since I didn't have bread nor bread crumb.
We enjoyed our colorful dish. I only steamed one loaf and it is good for 3 meals.
Mix all of the ingredients. Place half of the mixture on a prepared aluminum foil sheet. Roll up the sheet to be a sausage shape. Twist the end of the foil to avoid leakage. Do the same step for the rest of the meat mixture. Steam for 45 minutes. Open the aluminum foil, bake at 350'F for 30 minutes. Slice the loaf into rounds to serve.
Sauce 3 cloves of garlic, minced 1 sweet onion, chopped
About 750 ml chicken stock or water
Salt, pepper, nutmeg
Saute the minced garlic and chopped onion with butter till fragrant. Add in the stock and all the ingredients except the corn flour. Cook until bubbly. Thicken with corn flour liquid.