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This blog is a tribute to the richness and beauty of the Mauritian cuisine passed over by our elders. This is dedicated to all those who are near or far from home and is an open platform to share recipes and anecdotes about our country, our sega and our multi-cultural nation. We will try to post a series of recipes on a regular basis. We highly encourage you to interact and help us by sharing tips, family recipes and other "bons plans." Feel free to browse our blog to know more about our passion for Mauritian multi-ethnic food and don't hesitate to share your comments and reviews.


Monday, June 18, 2012

Bol Renversé


Bol renversé, literally meaning Upside Down Bowl, is very a popular Mauritian dish. Although it definitely has Chinese origins, it doesn’t exist in authentic Chinese cuisine. I like to think that it is a hybrid dish that Chinese immigrants came up with by applying their cooking technique to local ingredients.

I LOVE bol renversé. 

Like love to death. I make it on special occasions such as the Independence Day or for Christmas dinners (not very traditional) but everyone loves it. One of the reasons, I like it so much is also because it is very easy to prepare and very versatile ingredient-wise. You can add any vegetables you have at hand and any meat of your choice. I usually prepare bol renversé with chicken and shrimp but I decided to pimp my bol renversé this time by substituting the meat to chicken sausage. It was a really fast and easy dinner fix.

Look at my picture. Should I say more?


Bol Renversé
(Serves 2)



You will need:
  • 6 small chicken sausages, diced or sliced thickly
  • 1 big onion, diced in quarters
  • I small can of corn (maize)
  • 1 bell pepper, sliced lengthwise
  • 1 Carrot, sliced
  • 2 garlic cloves, crushed
  • 3 tbsp Oyster sauce
  • 1 tbsp maizena (cornflour)
  • 4 tbsp Soy Sauce
  • ½ cup water
  • 1 tbsp white wine (optional)
  • 4 tbsp oil
  • Salt and Pepper to taste
  • 2 cups cooked basmati rice
Steps:
  • Heat wok over medium heat and add the 2 tbsp of oil.
    Add the crushed garlic followed by the sausage and the carrot. Stir-fry until half-cooked.
  • Then add the diced onion and bell pepper and cook until tender.
  • Lastly, add the corn and the wine and stir-fry for about 2-3 minutes.
  • In a glass, mix the oyster sauce, cornflour, water and soy sauce to form a sauce.
  • Pour this sauce over the sausage/vegetable mixtures and let it cook a few minutes until the sauce thicken (less than 5 mins).
  • Remove from heat and keep.
  • Heat a pan with some oil and fry the egg with a pinch of salt.
  • When cooked, transfer the fried egg to a small deep bowl, add the sausage/veggies mix and some sauce and cover with basmati rice. Cover with a flat dish. Flip the bowl over and tada! Your yummylicious bol renversé is ready.
  •  
Enjoy hot with a hot chatini pomme d’amour (tomato salsa).

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