After I finished enjoying my 'delish' breakfast (see here), I set things in motion for an even 'delish-er' dinner. It was May day after all and comes only once a year (so does every other day, but still....), so who says I cant make a party out of it?
I had my first beef goulash at a Hilton hotel and it was totally amazing (as compared to nothing because I had no idea what it was supposed to taste like, I just knew it was good!), kudos to the Chef!! I was sold on the spot! I decided to try it out at home but it didn't taste like the goulash I fell for :( I was sure something had gone wrong with the recipe. I was too determined to miss out on this, so I kept going till I found the perfect recipe to work with! *hi-five for me*
What better day to try it out than on a day caution had gone with the wind......
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| Coconut Rice and Hungarian Goulash |
Hehehehehehe!! You can (and should) bet it tasted REAL GOOD!!
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| Behind the scene |
Ingredients
Pork (cut into bite sizes)
Onions (generous portion)
Green and Red Bell peppers (chopped)
Green and Red Chilli peppers (chopped)
Fresh tomatoes (diced)
Paparika
Red wine vinegar
Meat stock (optional)
Flour
Black pepper
Garlic
Ginger
Thyme
Sesame seed oil
Soya oil
Salt
Curry leaves
Rice
Coconut
Pork Goulash
I cut my pork into not-so small pieces and marinated in onion, ginger, black pepper, salt and garlic for a few hours till I was ready to cook (generally not necessary, just did so out of habit).
I sprinkled flour (enough to cover the pork) and black pepper (forgive me, I love black pepper) on the pork.
I poured sesame seed and soya oil in a non-stick pot (just enough to cover the base and some) and put on high heat. I added the pork allowed it to brown (u can brown in batches when using large quantity of meat), not necessarily cooked through, just well browned on all sides the removed it from the oil and set aside.
I added more oil to the pot and stir fried the onions, chopped garlic, chopped bell and chilli peppers for about 3 minutes.
I added the fresh tomatoes (I like to do without puree, but u can also add this) and red wine vinegar and stirred for about 2 minutes, then put the pork back into the pot with paparika, more black pepper, thyme and meat stock (this may be salty so just add salt if necessary to taste).
The broth should cover the meat properly (or add water till it does), I covered the pot and allowed to boil. Then I reduced the heat and simmered for 1 hour (or 90 minutes till the meat becomes so soft and parts easily) stirring occasionally so it won't burn.
When it was ready, I turned off the heat and sprinkled my chopped curry leaves.
Note: If you prefer a thicker consistency after the meat is softened, you can thicken with a little flour.
Coconut Rice
I put hot water into a pot and let it boil, after which I added my rice and left it to boil for 10 minutes.
I grated my coconut and rinsed out the milk and oil with hot water using a sieve (after I had removed 2 table spoons of the grated coconut).
After the 10 minutes, I poured out the water in the rice and poured the coconut milk into the rice, just enough to cover it then left it on low heat to soften the rice while soaking up the coconut milk.
When the water dried up and the rice softened, I sprinkled the 2 spoons of grated coconut I saved earlier on it and turned off the heat.
Voila!!! CbB Coconut rice and Pork Goulash was born!
There are so many goulash recipes out there but the key is to find the one that suits your taste. The first goulash I made had sour cream and that didn't work well but this recipe is just right for me!!
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