Cherie had a friend coming over and I so like feeding people in addition to trying to expose kids to flavours they may not have tasted before. This was Holi and we were confined to our quarters all day; a good opportunity to cook, not that I really need one.
Given how much I adore bowl meals, and how great they taste, and how great they look … I went with making a rice bowl for our early dinner.
These bowls have different components and can be as simple or complex as you want them to be. At it’s simplest, your rice bowl could be just rice, broth and one topping. Me? I like ’em grand.
One point of caution: the more the toppings, the bigger the bowl.
As with quite a few, perhaps most of my food, concepts keep forming and are continually considered, discarded and adopted, until the final picture makes complete sense.
The first thing I needed was rice, which Indu took over. I suck at cooking rice. I asked her to please make it sticky. The next ingredient was broth. Now that’s usually tricky, since broths need to taste really good. Something like with Dal-Roti, the dal needs to be delicious or the whole meal is a goner.
Whenever I buy pork, I save the skin for stocks, soups and broths. It’s full of gelatin and is a great use for pork skin, which many tend to discard. So, into the pot of water it went, followed by Tibetan chilli paste, whole onions (with skin, chopped in half), tomatoes (whole, chopped in half), garlic (whole pod, chopped in half), dried basil, aniseed (saunf), peppercorns, green chillies (whole), fish sauce, soy sauce, sugar and vinegar. It cooked on low heat for about 3 hours, was then strained and further reduced until the consistency and intensity of flavours were how I wanted them.
I take quite a bit of pride in being able to rustle up a variety of dishes using only what’s in my kitchen at that point, and this day was no exception. Rummaging through the freezer, vegetable basket and other locations was a fruitful exercise and threw up stuff enough to complete the meal.
A few shrimp turned up in the freezer, which I blanched and tossed with sliced cucumber, sliced carrots, pork bits (trimmed from the pork skin) in a room temperature mixture of soy sauce, fish sauce, lemon juice, sesame oil, sugar and sesame seeds.
On one hand there are meals we can literally eat without looking at our plates. That’s one of the reasons we overeat – there’s virtually no interaction with the food. Then there are meals like these that demand interaction and simply cannot be eaten without paying attention to what’s on our plates. I try to make most of my food such.
Cherie took over making Ramen eggs, which have solid whites and liquid yolks. If you like your fried eggs sunny side up and dislike solid, dry, cooked-through, boring yolks as we do, you’ll love Ramen eggs. The rule of thumb is room temperature eggs, perhaps soaked for a bit in warm water to raise their temperature so they don’t crack, cooked for 6 minutes in boiling water and then placed in an ice bath for 3 minutes. The initial 6 minutes cooks the whites and the ice bath stops the cooking process so the yolks remain liquid. Given we don’t really have eggs graded by size in India, you may need to experiment. I find this timing works best with brown eggs that have thicker shells than white broiler eggs. The yolks have vivid orange/yellow hues too and look lovely. They taste better as well.
I found these beautiful soup bowls in Majnu ka Tila (Delhi) that are larger than average, which we usually use for bowl meals. You also want to think about how the food will be eaten. If with chopsticks or forks, ,then the ingredients need to be somewhat chunky so they can be picked up easily and the rice should be sticky or clumpy. If spoons are preferred, then the ingredients must be chopped smaller.
A bottle on the window sill turned up some raw peanuts that were then pan roasted with oil and salt. Cucumber and carrots were cut into sticks and drizzled with sugary vinegar. Spring onion greens were chopped.
For meals to be interactive, the diner must be rewarded for paying attention to the food. Different combinations of flavours and textures are what we need to do so. Think of crisp, crunchy, soft, sour, sweet, chilli and so on that the diner can combine in different ways so as to deliver different experiences with every bite.
Finally, I found a bottle gourd and some kohlrabi greens. The bottle gourd was finely sliced, steamed and soaked in soy sauce. The greens were trimmed, blanched, squeezed (really hard) into a ball, chopped finely (or into bite sized pieces) and then mixed with finely sliced raw garlic, sesame seeds, sesame oil and a sprinkle of salt.
Finally, our meal was ready. What remained was how to plate it. Sure, it’ll be mostly mixed together when eating, but it must still look pleasing at first glance. For example, if the rice were placed on the side with the rest of the ingredients on the other side then the broth would drown half the ingredients and they wouldn’t be seen. After considering a couple of scenarios, I went with rice at the bottom, the toppings on the side and the broth poured into the middle, allowing the broth to be unseen, in favour of the rest being visible.
This meal tasted wonderful, was satisfying to cook and to eat. This format is great for enjoying food and conversation together and makes for a lively table. I hope you cook and like it. :)