Asian bolognaise
Last night I did something shameful. When Masterchef ended, I didn’t change the channel. I left it on The Shire and I watched it, jaw on the floor the whole episode. For those of you not unlucky enough to have this show, it’s a reality show that follows around some very interesting young people in Sydney.
Quotes like ‘I like looking fake,’ ‘the doctor said he won’t make my lips bigger because then they’ll touch my nose’ and ‘I’d rather my child have looks than brains,’ give you a bit of in insight.
As dreadful as it was I just couldn’t bring myself to change the channel. It was fascinating that people like that actually exist.
Asian bolognaise
Why am I telling you about this? I feel like I need to confess my sins to release me of them and maybe empower me to change the channel next week. I don’t want to encourage the TV networks to make any more of this rubbish.
One place you won’t find anything fake is in my latest creation – Asian bolognaise. This South Eastern tribute to the classic spag bol has a mince sauce, noodles and a spicy kick. It’s light enough to make up for all those treats I’ve been having lately and if you fancy it up a bit it could be served as a dinner party entree. I see a themed dinner in the future.
The best part is, it only takes about 20 minutes to throw together. If you wanted to prepare it ahead of time, just cook the mince sauce and noodles separately, run the noodles under cold water to stop them cooking and then throw it all together at the last minute.
The ingredients
Mixing up the mince
There’s no pre-cooking spices or browning the mince in this recipe. It’s an all in affair. In a big bowl, mix the pork, ginger, garlic, sugar and chili. I like to use my hands to squelch it all together so it’s nice and even but a spoon will do the job just as well.
Cooking the mince
Heat the oil in a large frying pan and then add the meat. Cook it, stirring and breaking up any chunks, until the meat has hardly any pink left.
Saucing it up
Add the mushrooms, stock, oyster sauce, rice wine and soy sauce and mix them through then continue to cook until the sauce has thickened (3-4 minutes).
I didn’t have any rice wine (although I swear there was some in my cupboard that disappeared when I went to look for it) so I used white vinegar instead. Apparently you can also use regular wine but not rice wine vinegar – very confusing!
Noodles
Cook the noodles according to the instructions on the pack and then add them to the pot of meat just like you would with pasta.
Stir them through then take the pot off the heat (note: don’t forget to turn the stove off – yes I have forgotten before).
Asian bolognaise
I tried to do a Donna Hay spaghetti twist to present my Asian bol but it ended up looking like a nice blob on a plate. I shall keep practicing.
Asian bolognaise
Sprinkle some fried shallots over the top to serve. Enjoy!
What about you? What do you think of all these reality shows that just follow people around?
Asian bolognaise
Asian bolognaise
recipe adapted from Mind Food – May 2012
serves 4
- 500g lean pork mince
- 2 tbsp grated ginger
- 2 garlic cloves, crushed
- 2 medium red chili, chopped finely
- 1 tbsp brown sugar
- 1 tbsp oil
- 4 dried shitake mushrooms, soaked and sliced
- 200g mixed mushrooms, sliced
- 1/4 cup of rice wine (white vinegar works as a substitute)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 cup chicken stock
- 2 sleeves of dried, soba noodles
- fried shallots to serve
In a large bowl, combine the mince with the ginger, sugar, garlic and chili.
Heat the oil in a large frying pan over medium heat and add the mince. Cook, stirring to break up any lumps, until the meat has browned.
Add the mushrooms, rice wine, soy sauce, oyster sauce and chicken stock and cook for another 3-4 minutes or until the sauce thickens.
Meanwhile, cook the noodles according to the instructions on the packet.
When the noodles are cooked, stir them through the meat pot.
Serve sprinkled with fried shallots.
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I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
My husband hates reality TV because he’s a trained actor and he used to get quite a bit of work until the world went mad for reality TV that has taken away so much work from professional, talented and well-trained actors. So of course there are only a few reality shows I’m allowed to watch, one of them being The Voice, but he certainly wouldn’t allow The Shire and I know it’s addictive watching but those people truly don’t deserve their 15 minutes of fame. They are all appalling and I feel sorry for the lovely people living in The Shire having their part of Sydney tarnished by such shallow fools.
And now that I have that off my chest, I love your Asian version of an Italian classic!
xx
Charlie I totally agree. TV has gone to rubbish. There is no ‘acting’ anymore. I just don’t know how they come up with these ideas. Maybe your husband should start a campaign to get everyone to boycott the shows. I boycotted Lara Bingle. I wouldn’t even talk about it with anyone!
hehe I missed the Shire but I’ve heard everyone talking about it!!
It sounds like trainwreck tv!
Trainwreck is an understatement!
Claire, I love all the flavors going on here – so fun to see an Asian version of this! I don’t watch any of those shows, seism like I have a hard enough time following my own life around!
I think we’re all better off not watching them!
This is such a creative idea, and great combination of flavors! What is it about those trashy shows that just pull you in and won’t let go!?
I don’t know but the networks rely on them. If only we could find what it is and remove it from our brains.
I think I’d slit my throat before watching that stuff.
THANKFULLY, all of us know many young people who do have brains and use them quite well. 
What’s wrong with watching shows with a plot, good acting and good camera work? It’s not about what WE want, it’s about what’s cheap to produce, I suspect.
I looked at Asian and then Bolognaise and thought, “wacky!” but after reading it, I love it!
p.s. am I the only one who has trouble with your password thingy? How can a copy and paste get it wrong?
QD2mdikXevfB
QD2mdikXevfB
and then it’s click back and type in the correct password.
You’re right it’s not about what we want at all. It all comes down to budget sadly.
Oh that’s very annoying I’m sorry about that. I’m going to look into another system. I wish I could ditch it all together but I just get so much span without it.
Hahaha I heard the abuse on social media but actually missed the show. I need to watch it to see how bad it really was
It’s almost worth watching just to witness how bad TV has gotten!