Posted on | August 24, 2008 | 15 Comments |
Sra tagged me for a book me-me a while ago. The rules for this me-me are
-Pick up the nearest book
-Open to page 123
-Find the 5th sentence
-Post the next three sentences
-Tag 5 people and acknowledge the person who tagged you.
At the time I read Sra’s post, I had five books next to me- two were geek stuff, one poker book and two others which I could actually use, but both turned out to have the shortest sentences one could write in the chosen page and position. So I cheated and went to my bookshelf and pulled out the first foodie book I could find. Luckily that had some relatively long sentences I could copy.
I was deep in this heightened, near-excruciating state of anticipation when all of a sudden I felt a spray of icy water in my face, a forceful, unending blast shocking in its temperature, its magnitude – its very existence.
Where on earth was it coming from?
Shaking my head, trying in vain to avoid the rush, I looked round to see that all of the guys were being hosed down as well.
Intriguing isn’t it? These lines are from the book Don’t Try This at Home – Culinary catastrophes from the World’s Greatest Chefs. It is a collection of kitchen bloopers and disaster stories by some of the world’s well known chefs. The above excerpt is by Neil Perry. This book is a good read, but as you would expect from any compiled work there are some entertaining articles and some real duds as well.
I think everyone has already done this meme, so I am not tagging anyone, please consider yourself tagged if you want to take this on. Sra, thanks for the tag, it was fun..
I wish I had a disaster story to go with this, but as it turns out I can do no wrong in my kitchen! Take this pork belly dish for example, this whole recipe is a real Chef Sig Original, I just made it up as I was cooking, but it turned out to be a masterpiece. What can I say, I am blessed with so much culinary talent that it is impossible to screw anything up.. Have I mentioned that humility is not one of my strengths?
The difference between this dish and my other pork preparations is that, there are no dry spices in this one. It is made with all fresh ingredients, except for soy sauce.
- 1 – 1.5 lbs pork belly cut into large cubes
- 1/2 cup Sliced Shallots
- 6-8 cloves garlic
- 1/2 cup thinly sliced ginger pieces
- 8-10 small Thai green chilies (adjust according to your need for heat)
- 2 roma tomatoes chopped fine
- 1.5 tbsp soy sauce
- 1/2 cup sliced shallots for sautéing
- salt to taste
- sliced green onions for garnish
Crush the shallots, garlic, ginger and green chilies to a coarse paste using a mortar and pestle or use a food processor.
Place a pressure cooker or a large pan with a tight fitting lid on the stove and heat it up. Place the pork belly pieces fat side down and cook for about 5 minutes, till some of the fat melts and forms an oily layer. Turn the pork pieces and slightly char on all four sides. Remove the pork pieces and keep aside.
Pour most of the fat out from, and leave just a tbsp in the cooker or the pan Add the sliced shallots to the oil and saute till soft. Add the crushed ingredients from the first step and saute for 2-3 minutes. Now add the chopped tomatoes and saute for another 3-4 minutes. Add the pork, soy sauce and salt and mix well.
Close the pressure cooker and cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 more minutes. Release the steam and open the pressure cooker, mix well to combine.
If using a regular pan, add a cup of hot water along with the meat and bring to a boil. Cook covered on medium heat for about 45 minutes till the meat is completely cooked. Remove the lid and cook uncovered till the gravy is thickened.
Garnish with green onions , serve warm with white rice and some steamed bok choy, or other greens for a delicious meal.
The tomatoes and soy sauce together gave this a dark red color we loved! I didn’t intend it to be ginger pork, but the gravy had a distinctly strong ginger taste since I went a little overboard with the amount of ginger. It was delicious though, I have to try this same with chicken for a ginger chicken version.
I am sending this over to the Original Recipes Round Up event at Culinarty.