Sunday, 4 November 2012

Simply stunning simple Asian fusion fried rice

Dear people

Here is a very simple but stunning Asian fusion dish everyone can make.

The taste is out of the world and due to the use of Szechuan pepper or Sichuan pepper,the spice they say the west missed. The Sichuan or flower pepper of China you will get a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current.
It is neither irritating nor unpleasant, but sure gives the food an other dimension.
Get the best, not the stuff with seeds in, smell if you can to see if it is fresh.

So, what do you need?

350 gram Moksi Meti bacon from a Orient supermarket.
3 husks of Flower Pepper red
1 Clove of garlic
250 gram leek
250 Gram carrot
250 gram green beans
2 good no brilliant chillies, Naga Jolokia Purple or one with herbs taste in it. They should not be too hot.
3 tomato's
5 fresh leaves of Sesame Leaf (Perilla frutescens) or 10 pickled Sesam Leaf Ssam
2 tablespoons of Soy Sauce
a dash of rice wine vinegar or white wine vinegar
1 cup of good broth

3 cups of rice

This is a fast recipe. Put the rice up in water, adding no salt or broth.
Cut green beans leek and carrot fairly fine, crush and slice the garlic

 Take the skin from the Moksi Meti bacon and slice in thin slices, put the skin facing down in a frying pan or wok with some oil, and add the slices.

 Grind or crush the flower pepper husks and the sliced chilli a bit with a mortar, add 2 spoons of soy sauce and a dash of  vinegar. Leave that standing until later.
Add the beans and the carrot when the bacon is starting to lose a bit of the fat. Add the garlic crushed and sliced. Put a lid on the wok for 5 minutes.
After 5 minutes add the leek and the cup of broth to have it steam for a bit. The rice should be almost done now, and you need it when it is slightly under done.
When the rice is almost ready, add the tomato's and the cut sesame leaf.
Then add the rice, to soak up the moisture in frying pan.

Serve with a good sriracha sauce or Sambal.

Enjoy, and leave a message to tell how you liked this!

Yours sincerely,

Bart J, Meijer

1 comment:

  1. I got asked where to find the Moksi Meti bacon.

    In a good Chinese Supermarket or Toko you will find it. If not you can make it, easy. Get the Moksi Meti dry mix, rub it on belly bacon, and marinade for 24-36 hours, if possible give it a light smoke and an hours rest after. Or add a little smoked bacon to the bacon with Moksi Meti marinade when marinating to get the same taste.