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.
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.
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13/2/06; 10:00:50 pm.