Modified Ratatouille

14 September 2003
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I make Modified Ratatouille for lunch and supper today. Like all my recipes, they’re never the same twice. I don’t measure, unless we’re talking about baking, but those are precise chemical reactions, so I don’t mess too much with those. But in cooking, it’s all variation based on what I feel like and what’s in the house.

 

Modified Ratatouille

1 cup beef, cubed, soaked in

1/4 cup vinegar for fifteen minutes. Should have been longer, I think. Then it’s cooked in

2 tablespoons oil with

5 cloves of garlic

2 Bombay onions, chopped, then simmered for fifteen minutes or so, then add

4 cups chopped tomatoes

5 small Japanese eggplants, sliced

1 cup mushrooms (what kind? I don’t remember.)

Then simmered for another 15 minutes.

 

Served over our steady diet of pink rice, which, the only reason I can still stand, is covered in whatever we’re having. Flavor, flavor. It’s also important, regardless of whatever I’m cooking, that it have, as Fahim calls it, gravy. Some kind of sauce so that the rice takes on the flavor of whatever it is that I cooked. Much better when there’s sauce to deal with.

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

Life is an adventure. Join me! :)

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