Editing Tangency Cookbook (section)

===Bogies and Rice, by [[User:Lolth|Lolth]]===

This dish was originally served in my school; it was one of the favorite foods, and no one wanted to miss the day when it was served. It was called as "Chinese pork stew" on menu, but since it is a school cafeteria food, of course it needs to be called with a suitable nickname. And due to yellowish color... well, bogies and rice is quite obvious. I've recreated the recipe with extra flavor and bells and whistles, but I've noticed two things about this dish:<br>
1) You can't make a small amount of it -- it just doesn't taste the same. So bring out the biggest kettle and make lots of it. This food keeps well (in this household of two it lasted for a week).<br>
2) You <strong>have</strong> to serve it with <strong>long-grained white, slightly sticky rice</strong>. Jasmin, Basmati, short-grain... no, none of them will do, I've tried. It just doesn't taste as good as it does with long-grained rice. When you cook the rice, let it overcook a bit, so the texture gets smushed and it soaks the food's flavor better.<br>

For eight to ten civilized eaters, or six to eight hogs or for two for a week.

<strong>Main ingredients:</strong><br>
800 grams of cheap pork, cubed or sliced (stewing process plus pineapple will turn it really tender)<br>
2 red bell peppers, cut to bits<br>
2 yellow bell peppers, cut to bits<br>
2 green bell peppers, cut to bits<br>
2 leeks, halved, then cut to bits<br>
2-3 big yellow onions<br>
garlic to taste (preferrably lots of it), cut to ittybitty bits<br>
1-2 cans of crushed pineapple in juice (syrup will not do!)<br>
1-2 cans of bamboo shoots, sliced<br>
1-2 carrots shred or cut to bits<br>

Chinese fivespice<br>
Powdered red bell pepper<br>
Tumeric<br>
Curry<br>
Salt<br>
Cooking oil (peanut is the best, followed by sunflower and canola oil)<br>
1 1/2 - 2 litres of water<br>

Served with long-grained slightly-glutinous rice.

<strong>Sweet and sour base:</strong><br>
3-5 tablespoonfuls of potato flour
1 1/2 desilitres of water
6 tablespoonfuls of rice vinegar
8 tablespoonfuls of sugar
3 tablespoonfuls of soy sauce
3 tablespoonfuls of Worcestershire sauce

Chop up onion and garlic, fry lightly (but do not let them to brown) in a generous slosh of cooking oil. Use a large (3 to 5 litre kettle for this -- no reason why you should dirty more dishes than you have to, because the rest of the dish is done in the same kettle).

Add meat, keep frying until meat looks suitably done and no longer leaks red fluids.

Add fivespice, bell pepper powder, tumeric, curry and salt; the mixture should look similar to happily yellow sewage.

Add water, carrots and crushed pineapple plus its juice.

Let boil and bubble for 45 - 55 minutes.

(After this point, it is a good idea to put the rice kettle on, so the rice is ready when the sauce is ready as well.)

Add bell peppers and leek into the kettle. Let boil for 15 minutes, then add bamboo shoots. Let boil for 10 minutes more.

Mix the sweet and sour base in a large cup, making sure that everything's smoothly blended together and there are absolutely no lumps anywhere. Then pour the sauce base into the kettle and stir vigorously so it doesn't have time to lump. Allow the sauce to boil something like 5 minutes, or until suitably thick. Check the flavor, add salt if necessary and serve with rice.