MANHATTAN NIGHT

SOUR-CILANTRO "FISH" RICE SOUP and Grilled Switzerland Gruyere and Mozzarella Cheese

First, how to achieve the sourness cum complex:

I. Heat *spices in medium pot over lowest heat - no oil - until spices are partially toasted and very aromatic (stir and/or shake pot while charring; add a dab of butter to sizzle).

*fresh lemon grass stems (scored like the whites of leeks)
  ditto peeled ginger 
  ditto stems of cilantro (all three fresh spices must be the same size - 1.5inch)
  sprinklings of: coriander seeds 
                            caraway seeds
                            cloves (1 or 2)
                            chili pepper flakes
                            bay leaf (1 or 2)
  When partial toasting is achieved, add water half way of pot, then drop:   
   dried Philippine **kamias, also known as Bilimbi, or in English - cucumber tree or tree sorrel fruit (10-12 pieces)
  then, grate fresh nutmeg
   and a couple of pinches of rock salt and fresh cracked pepper 
Increase heat to medium low, simmer/steep for 30 minutes, adjust to taste. Keep warm.


**Bilimbi or scientifically known as Averrhoa Bilimbi have dozens of native names. It is widely called as cucumber tree or tree sorrel in English but the tree itself is native to most tropical countries. Filipinos generally called it "kamias" and it is a widely known tree that can be found in most house backyards. Bilimbi is a fruit-bearing tree from the genus averrhoa plant family, a close relative of carambola. Bilimbi fruit are used in many medicinal purposes because of its high acidic properties. It is also used as a sweetener for various local and international cuisines such as the Philippines, Indonesia, India, Haiti, Nicaragua, Venezuela, Argentina and many others.


II. Cook rice separately in rice cooker using 1/2 cup brown, 1/2 cup whole wheat berries to 3 cups water. I added some lemon grass and two stems of rosemary herbs - just the stems, pull out needles.


III. Prepare garnish: 1/2 tsp "fish" sauce, 1/2 tsp olive oil infused with garlic and chili oil, a pinch of dried chives, and fresh cracked  

To serve: In a white bistro bowl, ladle a big dollop of rice (no stems, please) and then strain sour soup over the rice, to fill bowl two-thirds up, and add the garnish.

FOR THE GRILLED CHEESE SANDWICH:
Simply - 
Slice up cheeses and layer on olive bread (from Breads Bakery), dash salt, pepper, sweet Hungarian paprika over - then close up the sandwich, press with palm, spread a little butter on top, dash pepper again and a little more pap. Toast and melt cheese in panini grill. 

Serve alongside sour soup - and take in the night view!