Saturday, March 26, 2005

Cà Chua Nhồi

Tomato Farci

3 ripe tomatos
1/4 lean pork, minced
1 jar crab meat
1 wooden ear mushroom, soaked and minced
1/4 ounce cellophane noodles, soaked and chopped
1/4 onion, minced
1 shallot, minced
1 clove garlic, minced
1/4 cup vegetable oil
1 T ketchup
1 T white wine
salt, sugar and pepper to taste
green onion and cilantro to garnish, chopped

Mix pork, crab meat, mushroom, cellophane noodles, onion, 1/2 of shallot and garlic in a bowl. Add salt and pepper to taste.
Cut tomato in half. Remove the seeds and flesh by carving the inside out. Chop the flesh finely, put in a small bowl, add ketchup and mix well.
Stuff the tomatos with the stuffing.
Heat oil in a pan over high heat, place the tomatos in the oil, filling side down, Turn heat to medium, cook until brown. Turn over and cook for 3 more minutes. Take out. Drain the oil, leave about 1 t. in the pan. Put back on heat, add 1/2 garlic and shallot cook until brown. Pour the tomato flesh mixture in, stir well, add wine, salt, sugar and pepper to taste, cook until evaporate. Place tomatos back in the pan, cook for couple minutes. Turn off heat, sprinkle green onion and cilantro on top.

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