Global Cuisine

Créole Bol Renversé from Sunny Mauritius

Name of Employee: Marie Prisca Annabelle Perrine

Age: 27

Nationality: Mauritian

Location: Foodstore Portomaso

Role: Cashier

Prisca, as we like to call her, is originally from a Mauritian island called Rodrigues which boasts beautiful beaches, caves, and marine life. She recalls being brought up in a small community in which everybody knows and helps each other. People spend most of their time at the beach or camping out and, even though the island inhabits a global mix of cultures, everyone celebrates all traditions together. Prisca’s favourite tradition is the Catholic feast of Easter Sunday which involves mass, a party with Mauritian cuisine at the grandparents’ house and an Easter egg hunt competition for the children. Prisca moved to Malta on an adventure, as she was drawn to the island life she is used to back home. She has been enjoying her experience working as a Cashier at the Foodstore in Portomaso, where she describes her colleagues to work together as a family. She chose to share with us the recipe for Créole Bol Renversé, which means upside-down bowl or river bowl. It is traditionally Chinese cuisine which originated in Mauritius and can be very versatile in the ingredients it uses.

Traditional Recipe for Créole Bol Renversé

Level: Easy

Time: 60 minutes

Servings: 4

Ingredients:

• 250g basmati rice
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 knob of fresh ginger, peeled and chopped
• 1 carrot, thinly cut
• 125g shiitake mushrooms, sliced
• 130g baby corn, chopped
• 300g chicken breast, cut into strips and halved
• 200g pak choi, trimmed, stalks cut diagonally into thin slices and leaves torn
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp cornflour, mixed with 150ml water
• 1 tbsp olive oil
• 4 eggs
• 3 tbsp chives, chopped

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Soak the rice for 30 minutes in cold water and drain well. Cook the basmati rice according to the packet instructions.

2. Place a large wok over high heat and add the vegetable oil. Once the oil is hot, add in the onion, garlic and ginger and keep stirring the ingredients in the pan. Fry for 1–2 minutes.

3. Tip in the carrot, mushrooms, corn, and chicken strips, mix together and cook for 2 minutes while stirring. Add the pak choi, which will eventually wilt down.

4. Add the soy, oyster and fish sauces into the wok and stir. Pour in the cornflour water to thicken the mixture.

5. Turn the heat down to a medium simmer, cover and gently cook for 10 minutes until the chicken is cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside.

6. In the meantime, fry the eggs in some olive oil on a medium-high heat. Cook for around 4 minutes, taking care not to break the yolks, then turn off the heat and let them sit for 1 minute.

7. Take four medium-sized bowls, one per person, and begin to layer up your bowl. First, divide the chicken and vegetable mixture into each bowl, then divide the rice equally and gently press down so you can’t see any of the chicken mixture.

8. Take a dinner plate and get ready to invert the bowl. Place the plate over the bowl and, holding the plate securely, flip it over (so the bowl is upside down on the plate). Gently lift the bowl to unveil the bol renversé, and carefully place an egg on the top. Scatter with chives and serve.

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