Bulgar Ashkhan

From the Defiance television series  

Defiance is a relatively new show on the SyFy network with an accompanying MMORPG. Set about 30 years in the future on a terraformed Earth, it features a colorful mix of alien races. As a huge fan, I can tell you this show delivers pure, unapologetic science fiction goodness, with compelling characters and intriguing storylines. If you’re into sci-fi, trust me, you’ll want to give it a watch. You won’t regret it... well, except maybe when you find yourself binge-watching the entire first season and realize it’s already the next day, and you’ve accomplished nothing except questioning your life choices and wondering where the last 12 hours went.... deep breath.

 

Bulgar Ashkhan is a traditional dish from the Castithan race, and if you’ve seen the show, you’ll know the Castithans are like Tolkien elves—elegant, graceful, and, well, ridiculously arrogant (I mean that in the most loving way possible, both for elves and Castithans). You’ll first encounter this dish in the episode "Brothers in Arms, where it’s prepared for Datak Tar, the alien mob boss and all-around quasi-villain. It looks like pink oatmeal but, based on the ingredients shown—red chili, bell peppers, and spices—it’s clearly a savory dish.

 

When I first heard "Bulgar Ashkhan," I thought they meant bulgur wheat, so I included it in the recipe and turned it into a spicy pink curry. And, no shtako, it’s delicious. Best served over some fluffy white rice, just like they make on Daribo, presumably.

 

Ingredients: 

• 1 1/2 pounds Ground Pow (pork)
• Salt and Pepper (to taste)
• 1 large Red Bell Pepper, chopped
• 1 Red Onion, chopped
• 4 cloves of Garlic, minced
• 1-2 Red Chilis, deseeded and chopped
• 2 tablespoons Fish Sauce (or use 1 teaspoon miso paste with 1 teaspoon lime juice)
• 10 leaves Thai Basil, chiffonade (sliced into strips)
• 2 heaping tablespoons Red Curry Paste
• 13.5 ounces Canned Coconut Milk
• Beet Juice or Pink Food Dye (for color) 
• Butter or Oil (for sautéing)
• 1 Green Onion, sliced on a bias (for garnish)
• Cooked Bulgur (to taste, for serving)
  

 

Directions:

1. Cook the bulgur according to the package directions, or using a rice cooker as you would rice, fluffing it up with a fork. Cover and keep warm until serving time.
2. Season the pork with salt and pepper, ensuring it's evenly coated.      
3. Heat oil or butter in a large pan over medium-high heat. Sauté the onion and garlic for about 3-4 minutes until the onions are translucent and fragrant. Add the bell pepper and chili to the pan, continuing to sauté for an additional 5 minutes, until the peppers begin to soften.      
4. Add in the ground pork and fish sauce to the pan. Stir well, breaking up the pork as you cook. Continue cooking for 6-8 minutes, or until the pork is browned and no longer pink.       
   
5. Stir in the red curry paste and basil, making sure it evenly coats the pork and veggies. Continue stirring for about 2 to 3 minute.      
6. Add the coconut milk, and stir again to incorporate, creating a creamy mixture. 
7. Let it simmer uncovered for about 12 to 15 minutes, stirring occasionally. The sauce should thicken slightly.      
8. Add the beet juice or food dye right before serving, stirring thoroughly to evenly disperse the color throughout the dish. As much as needed to get the desired color.
9. Adjust seasoning with salt or pepper if needed.  Serve over the cook bulger and garnish with green onions!

Serves 4-5

This recipe has been reformatted and reworded for clarity. Minor modifications have been made to the recipe to enhance the outcome.