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Tuesday, December 9, 2008
Rice And Pork With Fried Oysters And Fresh Tomato Sauce.
This is a variation on a dish called nasi goreng from the Phillipines. It is a rice dish with shredded pork and vegetables. Everything is cooked together. The yellow item you see on top of the dish is a very thin egg pancake which is made ahead and sliced. Usually it is put into the dish but for presentation purposes I shredded it and put it on top. This is just an egg that has been beaten and then cooked like a crepe or like a thin pancake. I added some sauteed oysters with lime on top and I made a spicy tomato sauce. Once you have made your own tomato sauce you will never go back and it is so simple. Here is how you do it:
You will need Carrot Leek Onion Garlic Thyme Tomato paste A little flour Vinegar Thyme and bay leaf. A little oil.
Chop up the vegetable into fairly large pieces. Heat the oil in a flat bottomed sauce pan and add the vegetables. Let them cook for a good five minutes until all the flavor comes out of them but don't colour them. Add a little vinegar and a little white wine to counteract the acid that will be in the tomatoes and reduce to dry. When this is reduced add the tomato paste and a little fresh tomato. Cook this slowly for a good three minutes. add the garlic (plenty) that you have chopped and the flour. Just a little flour to bind the sauce. Allow this to cook for a minute or so then add stock or water. I always use water. Add the bay leaf, thyme salt and pepper and bring to boil. Allow to finish on a low heat for as long as you can. When it is cooked strain into a new pot and reduce to the consistency you want. If it is still a little acidic add a pinch of sugar. Correct the seaoning and serve with what you want to. This sauce will freeze very well so don't be afraid to make too much.
Tips. If you want a little smoky flavor add a little bacon with the oil / if the sauce is too thin mix equal quantities of flour and melted butter together and whisk in to thicken / Always remember that sauces are alway thinner when they boil, they will be a little thicker once you serve it on the plate / if you want a spicy sauce add a whole jalapeno to the sauce while it is cooking and then remove it when it is cooked.
For the amount of ingredients all you need is a little common sense. I count a handful per person if I count at all.
If you have any questions don't hesitate to leave a comment.