A super dish in any part of the globe

By John Owen | Feb 27, 2014

It would not be far-fetched to suggest that John Badgley probably returned home after Super Sunday with a few extra kyats in his wallet.

No, the Edmonds resident was not in New Jersey’s MetLife Stadium when the Seahawks and Broncos kicked it off as the sun set over Manhattan.

Badgley occupied his perch next to the TV set at 6 o'clock in the morning.  This is explained by the fact he viewed the game at a restaurant-bar in Rangoon just before dawn.

He reports that the joint was packed to near capacity for kickoff.  It brought back pleasant memories because John's daughter opened that same restaurant-bar 16 years ago, and he had probably stoked away more than a few plates of Thousand Layer Bread with curry potato dipping sauce, long before the Seahawks hired Pete Carroll in far-off Seattle.

Badgley’s most recent excursion marked his 25th trip to Myanmar, formerly known as Burma. Cyclone Nargis devastated the country in 2008. Badgley has been working since that time helping to restock the country's libraries.

We were fraternity brothers at the University of Montana, and we both spent some time in the Far East during the UN Korean peace action.

He then embarked upon a teaching career, spending several years at Cornell University. After leaving academia, he remained in Ithica, New York, where he and his wife opened a restaurant featuring international cuisine. His wife is now a chef at PCC Natural Market in Edmonds.

This dish would fit in nicely with a few brews, served at 6 a.m. on Super Sunday, in any part of the globe.

Shrimp-Pork Rice

1/2 cup frozen peas

1 cup raw rice

1/4 pound pork fillet

5 tablespoons cooking oil

3 eggs

1/4 pound small shrimp

2 tablespoons white wine

1 teaspoon soy sauce

salt, pepper

Boil the peas until barely tender.

Steam the rice as directed then let cool completely.

Cut the pork into half-inch cubes.

Heat one tablespoon oil in a skillet and stir-cook pork for two minutes.  Remove from pan and keep warm.

Beat the eggs to a froth. Add another tablespoon oil to pan, pour in the eggs and cook until firm. Cut in strips and reserve.

Turn heat to high and cook shrimp, add the pork and peas to the pan, and stir to combine.

Shove this mess to one side in the pan, add three tablespoons oil, add the cold rice, and stir-cook until golden.

Add the wine, soy sauce plus salt and pepper to taste. Mix the rice with the shrimp-meat mixture, and add egg strips. When hot, serve as the main dish with cooked cabbage on the side.

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