Saturday, April 9, 2011

The Daring Cooks’April, 2011 Challenge: EDIBLE CONTAINERS (savory) 辣椒鑲肉


Blog-checking lines: Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

Oh I so love the idea of edible containers, so I made one of my fav. dish, Stuffed Hot Chili! I've only made this once in my life and this is the 2nd time for perfection! LOL


This time, I had my mom to help me :)



Ingredients
Meat filling:
500g of grind pork
2/3 cup of chopped green onion
1 Tbsp of minced ginger
1 1/2 Tbsp of soysauce
1 tsp of sesame oil
1 Tbsp of water

For frying:
4 Tbsp of vegetable oil


Sauce:
1 Tbsp of soysauce
1 Tbsp of water
1~ 2 tsp of sugar (depends on how sweet your soycause is)

Pepper:
12 Green chili peppers. This is something really common here in Chile, mildly hot like the jalapeno (it'll be a good substitute).

Directions
Mix everything of the meat filling (in same direction) until all is well blended.  You may cook a little bit of the meat in a fry pan to see if you like it more salty.

  

Container:
1. Cut off the stem part and pull out the seeds (I used a chopstick to do this).

2. Stuff in the meat, again I used a chopstick. Make sure that the meat filled the pepper all the way down. You can tell by putting it in direct to light source to see the shadows.

3. Heat 4 Tbsp of vegetable oil in fry pan.
4. Place the stuffed peppers in a fry pan and turn once the skin is lifted/wrinkled and a bit brown in medium heat.
5. Pour out the oil (leaving just a little bit to grease the pan).
6. Pour in all the sauce ingredients and leave to boil in medium heat. (turning the peppers over every 2 min).

7. After the sauces has caramelized, turn peppers so that they are well coated.
8. Dig in!



I totally forgot to take final picture until only 4 were left :(

Chinese usually eat them with rice as they tend to be salty and sweet AND HOT, but me, bleh, can't wait for the rice to cook :P

Oh, and yes, I did had a upset stomach the next morning for eating too hot. On top of that I bought some more peppers yesterday ....