|Wilga, a different sort of Sloppy Joe|
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Heat a large, deep heavy saucepan or wok over high heat. Add the oil and swirl to coat the pan. Sauté the diced onions and celery with the Sambal Oelek until transparent, a couple of minutes should do. Add the beef and pork mince a little at a time until coloured. Break up any lumps as it‘s frying.
Add the diced tomatoes, Hoisin-lime sauce, the soy and sweet soy sauces. If the mixture is too dry, add some stock at this point. Slowly simmer the mixture until it is cooked down and thick enough not to slump when mounded. This should take about 45 minutes. The longer the better.
Cut the buns in half, and toast the cut surfaces. Place a bottom half on each plate, top with finely shredded wombok - Chinese cabbage - then cover with generous ladles of “Wilga” mixture, then more shredded wombok. Put the bun‘s top on and serve.
Heat a wok over medium heat, add the oil to coat the pan. Sauté the garlic and ginger until soft. Add the Hoisin sauce and lime juice, and cook for a couple of minutes.
Adapted from Ming Tsai‘s Sloppy Joe recipe.
Wilga, Geijera parviflora is a tree of dry northern areas of South Australia and New South Wales. It‘s branches droop and it looks generally untidy. It is my totem.
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