Have you ever turn a bowl upside down in the kitchen?
If NO, then I guess this is the perfect time to start doing so with this Magic Bowl recipe! As the name itself suggests,this recipe is truly magical in all the possible ways.And the more I blog about our rich traditional Mauritian foods, the more I start to grow fonder of our magnificent food culture! I absolutely luurrrrvvvvve having Bol Renverse and besides it is such a hearty and comforting food. Sometimes even I get confused to which is my favorite among all these mouthwatering Mauritian foods, so much they are to die for. If only I could have all of them and at the same time really.That would be heaven!The only downside of being the cook at home is that no one treats you to lunch! Ouff.
You can be certain to find this recipe in any restaurant menu card around the Island and also it comes into different alternatives.You can have it with King Prawns,Beef,Pork Tenderloin or simply the Vegetarian way. But the best and most commonly eaten is the Chicken and King Prawns ones. Bol Renverse is in all its glory a very simple dish consisting of a stir fry along with a combination of sauces topped with a fried egg and turned over on a plate using a bowl. But the flavours are amazing from the sweet taste of the sauces to the freshness of the stir fry and ending with the fragrance of a nice fluffy white rice.Yum! It is not difficult to make just a little precision so that you get the taste right.I always make it for birthdays or when the need to indulge into some comforting Sunday food prevails. It certainly does conquer some heart at the end!
Preparation time : 30 mins
Cooking time : 1 hour 30 mins
- 500g of Boneless Chicken cut into stripes
- 500g of cooked white Rice
- 2 cups of sliced Carrots
- 4 medium sized Onions cut into chunks
- 1 cup of Mushroom / Dried or tinned
- 1 cup of Baby Corn
- 1 cup of diced Green Pepper
- 3 Baby Pak Choi sliced
- 5 Eggs
- 1 tsp of Lime juice
- 1 Cinnamon stick
- 1 star Anise
- 1 tsp of Ginger/Garlic paste
- Vegetable oil
For the Sauce :
- 1/2 a cup of Oyster Sauce
- 3 tsp of Fish Sauce
- 1 tsp of Soy Sauce
- 1 tsp of Corn Starch
- 2 cups of Water
- Firstly start off by cooking the rice by boiling water in a large pan and dropping the star anise into it.Strain and leave to rest until fluffy and dry.
- Then get going on with all the preps that is, chop all your vegetables and mushrooms as well as baby corn.(As shown in the picture below)
- Next marinate the chicken stripes with some salt/pepper, 1 tsp of ginger/garlic paste and 1 tsp of lime juice along with a Cinnamon stick and leave to cook for approx. 15 mins until juicy tender.
- In the same pan, heat some oil and throw in all your preps except for the pak choi.
- After 10 mins of continuously giving it a good stir, make the above mentioned sauce mix.
- Pour all the sauce mix into the stir fry and cover to cook slowly.
- After 15 mins add 1 cup of water more to the stir fry so that you can use the same sauce while plating your rice.
- Leave to cook for 10 mins more by adding salt/pepper accordingly.
- After it is all done, remove and keep aside to rest so that the flavours develop more.
- Next with a drizzle of oil in the pan, lightly sauteed the pak choi until soft.
- Then fry an egg with the egg yolk slightly uncooked.
- To plate the Bol Renverse, use a medium sized bowl and begin by layering all your preps(As shown in the picture below).
1.Begin with the fried egg at the bottom.
2.Then continue by layering the chicken stripes.
3.Add the stir fry along with a couple of tsps of the sauce mix as well.
4.Finish with the pak choi on top.
- Place a plate over the bowl and turn it upside down.
And you are now officially a MAGICIAN! Whoops whoops! Isn’t it a joy really to make this recipe? Like I mentioned above, it’s my most favourite to cook really.Plus the flavours are really striking and you would want to have a second serving of all of it again even if you are fully stuffed. Do net tell anyone this but I always come around in the kitchen for a second serving.Hope my secret is safe with you all. This dish is normally accompanied by a flavoursome Tomato Salsa and our Tropical Green Chilli paste. Now that you know how irresistible this recipe is really, hope you wouldn’t hesitate to give it a go during celebration or birthday times.
If ever you do also please do not forget to share a picture of it on my Facebook Page. It will be to my utmost pleasure really to have you around there sharing your lovely kitchen experience.
So have you ever had Bol Renverser during your stay in Mauritius? Or is there any thing close to this recipe in your country that you often makes? I would love to know and be part of your rich food culture because it would be amazing to know how food binds us all.
See you soon for yet another yummy post!