John Myers
Ingredients for 4 servings:
- 1 egg(s)
- 8 vine tomatoes
- 500 g minced meat, mixed
- 10 g glass noodles
- 3 garlic cloves
- 1 onion(s)
- some chives
- some parsley
- 2 tsp fish sauce
- 2 tsp vegetable seasoning mix (vegetable salt)
- 2 tsp sugar
- e.g. chili
- some Mu-Err mushrooms
- some shiitake mushrooms
- 3 spring onions
- lots of pepper
- 2 cup(s) rice, approx. 150 ml each
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes
Thai cuisine
Soak the mushrooms in cold water for one hour. In the meantime, wash the rice thoroughly, cut open the tops of the tomatoes, remove the stems, and carefully scoop out the insides. Don’t discard the insides; they’ll be used later. Then chop the herbs, onion, and garlic. Lightly sauté the onion and garlic. Let the glass noodles soak in very warm water for about one minute, then remove and chop them finely, using scissors rather than a knife. Once the mushrooms have been sufficiently soaked, wash them thoroughly and squeeze the water. Cook the shiitake mushrooms for another 10 minutes. Then squeeze the mushrooms again, remove the stems, and chop them very finely. Place the minced meat and chopped vegetables in a bowl, add the spices, fish sauce, sugar, and an egg, and knead well. Then fill the tomatoes with the mixture. Heat the oil in a roasting pan, add the stuffed tomatoes upside down, and fry for about 8-10 minutes. Meanwhile, place the tomatoes in a pan with a little oil, season, and reduce the liquid. Then carefully turn the tomatoes over and let them sit until the end of the cooking time. Pour the reduced tomato liquid over the tomatoes, sprinkle with parsley and chives, and simmer over low heat for about 30 minutes. Cook the rice in a ratio of 1:1.5 to water. Once the cooking time is over, carefully remove the tomatoes from the roasting pan, transfer the rice to a plate, place the tomato on top, and serve with the cooking liquid, if desired.
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