Noodle House Style Bubble 'n' Squeak!
Bubble 'n' Squeak is a traditional English recipe that is made with leftover cabbage and potatoes from a previous meal. Any kind of leftover roasted meat and vegetables can be incorporated into the recipe.
Bubble 'n' Squeak is usually served with eggs for breakfast. The leftover cooked potatoes are mashed with leftover cabbage, meat and vegetables, then the mixture is formed into patty shapes. The patties are cooked with butter on a griddle. As the patties sizzle, a bubble and squeak sound can be heard. Bubble 'n' Squeak is named after the sound it makes as it cooks.
I had an abundant amount of baby bok choy cabbage on hand, so I decided to create a fusion style Bubble 'n' Squeak recipe. The only problem is that I never have any leftover food in the fridge! I usually only cook one portion of food for myself or for recipe photo examples, so there are rarely any leftovers to be had. Basically, I had to make the Bubble 'n' Squeak with fresh ingredients instead of leftovers, but that is not really a bad thing.
The list of ingredients in the recipe are simple. Ham was first choice for a meat flavor, because China is famous for several kinds of great traditional ham. Ham tastes great with cabbage and Bok Choy is in the cabbage family of plants. Chinese hot chile powder and Thai Blue Ginger (Galangal) spice the Bubble 'n' Squeak up.
Rice or potatoes? That is a good question. Cooked potatoes that are coarsely mashed are traditional for English Bubble 'n' Squeak. In order to retain the Fusion Cuisine theme, potatoes got the nod of approval.
If leftover sticky rice was used in the recipe, the patties would certainly stick together, but the recipe would have an Asian Cuisine theme instead of a Fusion theme. Either way, today's version of Bubble 'n' Squeak is interesting.
Fusion Bubble 'n' Squeak:
This recipe yields 1 hearty entrée.
Step 1: Place a 5 to 6 ounce peeled russet potato in a sauce pot and cover it with water.
Place the pot over medium high heat and boil till the potato is tender.
Remove the potato from the hot water and place it in a mixing bowl.
Coarsely mash the potato with a fork.
Step 2: Cut 4 or 5 baby bok choy lengthwise into quarters.
Boil the bok choy in salted water, till they are cooked al dente.
Drain the water off of the bok choy.
Add the blanched bok choy to the potatoes in the mixing bowl.
Step 3: Heat a sauté pan over medium/medium low heat.
Add 1 1/2 tablespoons of vegetable oil.
Add 2 minced garlic cloves.
Add 3 tablespoons of minced onion.
Sauté till the onions turn clear in color.
Add the onions and garlic to the ingredients in the mixing bowl.
Step 4: Add 3 1/2 ounces of chopped roasted ham to the mixture in the bowl.
Add sea salt and white pepper.
Add 1 pinch of Chinese five spice powder.
Add 1/4 teaspoon of powdered galangal.
Add 1 pinch of cumin.
Add 1 pinch of Chinese chile powder.
Add 2 teaspoons of thin soy sauce.
Step 5: Mash and mix the ingredients together by hand. The potato will help the ingredients to stick together when squeezed.
Press the Bubble 'n' Squeak mixture into 2 equal size ball shapes.
Step 6: Heat a non-stick sauté pan or griddle over medium/medium low heat.
Add 1 tablespoon of vegetable oil.
Add the Bubble 'n' Squeak portions on the pan.
Use a spatula to flatten each ball shaped portion into flat round patty shapes.
Step 7: Grill each bubble and squeak on both sides, till they are lightly browned and piping hot.
Place the bubble and squeak patties on a plate and keep it warm on a stove top.
Step 8: Heat a non-stick sauté pan over medium/medium low heat.
Add 1/2 tablespoon of vegetable oil.
Cook 2 large eggs any style that is preferred. (Sunny Side Up looks best!)
Season the eggs with sea salt and black pepper.
Step 9: Place the eggs on the plate next to the bubble and squeak.
Garnish the plate with an Italian Parsley sprig or cilantro sprig.
Never mind the traditional confusion, this is modern noodle house style breakfast fusion!