Recipe

Recipe: Southern Sausage Stew

I bought Jamie Oliver’s cookbook at a discounted price and the thing about angmoh cookbooks is that wah lah eh, how to find the ingredients in Singapore? But Jamie’s recipes are very do-able in Singapore. I picked one that is an American dish but inspired by Mexicans. You know lah, lots of Hispanics in America.

Serves 6
Ingredients
Olive oil
sausages (about 2-3 per person)
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
2 sticks of celery, diced
4 cloves of garlic, chopped
1-2 fresh red chili, deseeded and diced
10 fresh thyme (I can’t find fresh one at my lousy super market so the Mccormick brand, grounded thyme will do too. 1 teaspoon of this too)
1 teaspoon of paprika (also from Mccormick)
1 teaspoon of cayenne pepper (can’t find this, I didn’t add this)
2-3 tablespoon of flour (since this is only to thicken the sauce, and I don’t want to waste money to buy an entire packet, I substituted this with corn starch..usually for Chinese cooking. Most Singaporean household should have this.)
1 tablespoon of white wine or cider vinegar
750ml of chicken stock
1x400g tin of diced tomato
salt and pepper
rice
3 spring onions and parsley, chopped for garnish.
All ingredients are available and cheap right? plus it’s a well-balanced meal with lots of veg and protein from the meat.
Steps:
1. Brown your sausages in the pan with olive oil.
2. Scoop up sausages and use the oil in the pan. (if there isn’t enough oil, throw in some more olive oil.) Add onion, peppers and celery on medium heat for 10-12 minutes. It should look as pretty as this:
3. Then throw in garlic, chili, thyme, paprika and ceyenne pepper if you manage to find it. After a minute or two, throw in the corn starch, cider vinegar, sausages, tomato, sausages, salt and pepper and stir. At this stage, the whole thing should look very watery. Don’t worry. I kan cheong spider, I saw that it was so watery, I threw away some water. But you need the water because the whole dish needs to simmer for 15 minutes or so until the liquid becomes a thick gravy for the rice.
4. Scoop the gravy over the rice, add your garnish and bon appetit! Simple, delicious and wholesome!
Instead of sausages, you can also use chicken, or bacon.
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Categories: Recipe

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