Monday, September 19, 2005

Me So Purple Aubergine in Dark Miso Sauce 2 Abergine cut in chucks 2 cloves of garlic - finely chopped 1 tbps dark miso 1 tbsp olive oil pinch of sugar Heat garlic in oil on high heat Add miso and aubergine, cover pan for 2 mins. Let the steam from the pan lid cook the aubergine. Stir often and add splashes of water to pan so that the pan does not get burn, cover pan intermittenly, make sure there's no too much water in the pan. When the aubergine is about to be ready, add pinch of sugar. Make sure the aubergine is coated with a light coat of miso sauce and it's not too watery. Serve on Mizuyo Yamashita lacey rock and bowl. 7:42:30 PM    Comments? [] Red Red Chipotle Con Porcini 1 Can of Feijão Frade Cozido [Black Eye Pea 28 oz / 850 ml] - 545 g drained] Handful of Porcini Mushroom [re-constituted] 1 Onion - chopped 1 Carrot - chopped 5 Ripe Tomatoes - diced 1 tsp Chipotle Chiles in Adobo 2 tbsp Olive Oil Sautee onion and carrots in olive oil in low fire for about 20 mins untils soften. Sprinkle very little salt to season Add the chopped tomatoes and turn to high heat. This is to caramelize the tomatoes and it would intensify the flavour. Sprinkle very little salt to season - be careful not to add too much salt in the beginning, there will be more salt in the canned bean - do season in every step. When the tomatoes thickens, add the chipotle chile. Taste to see if you want more heat for the sauce. Stir in porcini mushroom, stir and add a bit of mushroom water to thin out the sauce a bit. Turn to medum heat and heat for about 10 mins. Add in the drained black eye pea. Simmer for 15 mins. Add more mushroom water if stew becomes too thick. Serve on engraved porcelain dish with thick celadon glaze - Korean celadon okay. I had Red Red for the first time at the Notting Hill Carnival. It's a Ghana dish of black eye pea in a spicy tomatoe sauce. It's very dellicous with rice. I cannot find the exact recipe of Red Red and I'm a bit weary of cooking with red palm oil. Above is a multicultural version that I have come up with. The chipotle chiles, always go great with tomatoes, add a bit of smoky heat to the sauce. The posh porcini add another textural depth to the stew. This richness of texture and flavour is like the Notting Hill on a Saturday afternoon. 4:21:58 PM    Comments? []

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