Chef (Fe) Recipes is a series of articles highlighting Strasbourg chefs and their favorite recipes. The principle is simple: everyone chooses a dish they like, we crash at their restaurant and we cook it together. Of course, we will take great care to describe the recipe step by step so that you can make it at home in a few minutes. After the island’s chicken curry, Fratelli Marmi’s pasta alla Genovese, or salmon gravlax from Restaurant Le Chute, we head to Faubourg-de-Savern for a recipe that Mauritians know well: the bowl turned upside down.
Saki Bon is a colorful little restaurant that smells of island flavors, an establishment we already told you about in a full article last April. Owned by Franco-Mauritian couple Claire and Jerome, We savor it Typical dishes from a mix of African, Asian and Indian cultures.
But dishes with multiple influences are not the only thing we come to see, we also come to spend time in a place that takes us to the antipode of the grayness of Strasbourg. Today, to resume this series of articles, Chef Jerome teaches us how to cook a sweet and savory specialty that has secrets, a simple, family and original dish that can be prepared in minutes. But be careful, you have to follow all the steps for top results just like the restaurant. Here’s the recipe for a 15-minute flipping bowl with kitchen cleanup.
For the recipe for two-person upside-down bowls, you’ll need:
- two eggs
- 200g chicken (preferably boneless chicken which will be more tender and taste better)
- a few corns (canned)
- A few bamboo shoots (canned)
- 1 carrot
- 4 champignons (shiitake or button mushrooms)
- Cornstarch or Myzena
- fresh ginger
- Basmati rice
- sesame oil
- fish sauce
- oyster sauce
- A bunch of Pak Choi (or Bok Choi)
- Grape seed oil or olive oil
- A glass of water
You can find all these products in Indian or Asian grocery stores.
Upside down bowl recipe
Step 1 : Slice the carrot, mushroom, corn, bamboo shoot and chicken as shown in the picture below. Also mix fresh ginger with salt and pepper to make a paste that can season your dishes.
2nd Step: Mix two spoons of fish sauce, one spoon of homemade ginger paste and one spoon of sesame oil with the chicken and leave it for 5 minutes. Meanwhile, start cooking the rice.
Step 3: In a hot skillet (or a wok if you have one), add grapeseed oil (or olive oil) and fry your chicken over high heat for 2 to 3 minutes, take it out and set it aside. It must be frozen, but not fully cooked, we will finish cooking later.
Step 4 : Re-oil the wok and add carrots, corn, bamboo powder, mushrooms, two tablespoons of sesame oil, the same amount of fish sauce and a good spoonful of ginger and honey. Finally add the pak choy, stir everything and finish with the chicken. The secret is to deglaze everything with water and stir well to make a sauce that we’ll tie at the end by adding two good spoonfuls of cornflour.
Step 5 : Cook a fried egg then place it in the bottom of a pot. Then layer the chicken and its vegetables and finish with the rice. We pack well, put everything on a plate, lift the bowl and voila!
Enjoy your lunch!
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