So I haven’t been writing much as I am on a quest to get healthy and make healthy food choices. How can I make bodacious food and still eat healthy? I’m used to cooking with lots of flavors and yes lots of fat. But if want to get healthy I need to make healthier food.
So this blog may shift for a while to be Bodacious Grub that is Bodaciously Healthy with Big Bold Bodacious Flavors.
Yesterday I went to my local Vietnamese market to buy a few things and came home with a bag of this strange looking fruit, rambutan.
I was looking at a hairy red fruit that looks more like a work of art that was created by an artist rather than being grown. They are native to Malaysia and Indonesia and are a common snack throughout Asia,
They have an odd hairy exterior that hides the smooth, sweet white fruit within. It can be easily peeled open by splitting the skin apart with your nails and spreading it back, much as one would peel an orange.
The spines look sharp but are actually quite soft and bend back easily.
I found the flavor of the rambutan to be similar to the lychee fruit, perhaps a tad more tart. They are eaten as a snack and can also be muddled into cocktails or put into a tropical fruit salad.
The woman at the shop said they were very fresh. So I wanted to take advantage of their freshness. While I could have eaten them all I wanted to also cook with them so I opted to add them to baby bok choy and braise them at least that was my intent. The finished product was more like a soup with bok choy, caramelized red onions, green peppers, hot red pepper, garlic and rambutan. I topped it with fresh cilantro, sesame seeds and fresh rambutan. It was fabulous, bodaciously bold and really healthy.
Braised Bok Choy with Rambutan
- 4 cups of chicken stock
- 3 baby bok choy – split in half
- 1 tsp canola oil
- 10 fresh rambutan – reserve 1 for garnish
- 1 clove garlic smashed
- 1/2 cup diced red onion
- 1/2 green pepper – diced
- 1 hot red pepper – diced
- 1 tbl sesame seeds
- salt and pepper to taste
- cilantro – chopped for garnish
- Heat oil in soup pan
- Add diced onion to pan. Saute until softened
- Add diced green pepper and garlic and continue sauteing.
- Add bok choy to pan cut side down.
- Add chicken stock, rambutan and hot red pepper to the pan and cover. Simmer until bok choy is tender.
- Serve and garnish with sesame seeds, cilantro and fresh rambutan.