Tooty the Chef Makes Tooty Goreng and an Inappropriate Pudding

Hola and welcome to La Cocina de Tooty…

On this occasion Tooty the Chef planned to make some Bami Goreng, but (as is his way) he didn’t get all the necessary ingredients. So, instead he went for an alternative – for which he  did have the ingredients. He chose to name it Tooty Goreng. And just to make the meal all the more fantastic, he decided that the sweet would involve puff pastry, pear, and apple. I mean…why not?

He set the ball rolling by digging out some chopped pears and apples that he’d plonked into the bottom drawer of his freezer during the preceding Autumn, and crammed them into the bottom of one of his roasting things. To this he added some cinnamon and sweetener…

The puff pastry was then rolled out and placed on top – making sure to bolster the edges…

Of course this pastry was pre-made in the Jus-Rol factory. You don’t imagine Tooty the Chef has  spare time to roll, then re-roll, and then roll again stuff he’d put together himself, do you? No-no-no, that’s too much like hard work and eats into his leisure time. He’d far sooner be doing this…

But, anyway, Now was the correct time to get the oven warmed up. So having done so Tooty laid out the ingredients for his Tooty Goreng…

They included pak choi, peppers, carrot, bacon medallions, brocolli, dark soy sauce, oyster sauce, ketjap manis, and sambal oeleck. Naturally there would be more, but he hadn’t planned that far ahead when this photo was taken. He doesn’t “do”  planning.

Shortly after that he squirted some olive oil into a wok and set the gas alight beneath it. Once warmed up he added the carrots, pak choi, and peppers…

A couple of minutes head start was required before the brocolli joined the other ingredients…

This he sizzled for several minutes. At one point he needed to add a dash of water when things began sticking to the non-stick surface of the wok. I think they call it burning. Shortly though some frozen chalots joined in and moistened the situation slightly…

Then it was the turn of the quick-cooking bacon, which he sizzled until the raw pinkiness had disappeared…

I think some spastic twitches must have occurred then because he tipped rather too much flavouring in…

Three dollops of sambal oeleck, when one would have been sufficient. The dark soy was okay, but he went loony with the oyster sauce and very nearly drowned the lot.

Once this was bubbling nicely, it was time to slide the apple/pear. puff pasty combo into the maxxed-out oven…

If all went to plan, it would be ready when the first course had been consumed. Naturally he was correct. In fact he barely had time to heat up the custard! But I’m getting ahead of myself. Shortly another forgotten ingredient was tugged from the bottom of the wine rack. Udon noodles. These were added to the concoction and stirred in…

What – you don’t keep udon noodles in your wine rack? I thought everyone did. I mean, it’s the obvious place to keep them…isn’t it? Again I digress. This was allowed to simmer for a short while, until the great chef decided that it was ‘done’…

…and he proudly displayed a bowl of the…er…stuff…to camera…

And the pudding? Check it out…

Pity the custard was lumpy.

 

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