“Having a bilimbi in he yard, I am on the lookout for recipes. This is varied from one by Chef Paul Heerlein.”
READY IN:
16mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 4 ounces mushrooms, diced (Original recipe Hamakua, Pioppini, Alii or your favorite)
  • 1 shallot, minced (onion will do...just use 1/4 cup)
  • 1 garlic clove, sliced thinly
  • 12 teaspoon kosher salt
  • 12 teaspoon pepper, freshly ground
  • 25 ounces chicken broth
  • 2 ounces bilimbi juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 egg, whipped with 1 tablespoon of water

Directions

  1. In a pot sauté the mushrooms with a little vegetable oil for about 4 minute while stirring.
  2. Add the shallots and garlic and continue to cook over moderate heat for another 1 minute.
  3. Add salt, pepper and broth then bring to a simmer.
  4. Reduce the heat and add the bilimbi, soy and sesame oil.
  5. Stir in the egg and adjust the seasoning to taste.
  6. Serving size is 5 oz.

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