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Kitchen World Tour Day 75: Iraq

Tonight I served Kubba Hallab with Amba, Labneh and Fattoush

There are lots of types of Kubba in the middle east. Kubba Hallab is mashed rice dumplings filled with minced lamb or beef. It is then deep fried. This was served with Amba, an Iraqi mango pickle.

If you haven’t made labneh before you should. A really simple cheese. Add salt to yogurt and let drain through a cheese cloth. You need 12 hours for soft Labneh, 48 hours for hard Labneh. I prefer this cheese to be served hard and shaped into balls as an accompaniment to the meal.

Lastly Fattoush Salad, salad with pita bread chips, and the secret ingredient if you can find it is pomegranate molasses. It is sweet and sour, and adds something special to the dressing.

Next Up: Ireland

Kitchen World Tour Day 74: Iran

Cooking Iranian was a delight. Kuku Sabzi is a herbed frittata containing an enormous amount of green herbs. It was very flavoursome.

Tah Dig is a Persian rice dish full of saffron and baked until it has a solid crust. It also has a layer of a sour fruit in it called barberries. Never used them before but I liked them a lot.

Finally Torshi ‘Ye Bademjoon is an eggplant pickle. Kas loves eggplant so this was right up her alley. Vegetarian and Persian is a cuisine which I need to experiment with some more. Quite different to anything I have tried before.

Kitchen World Tour Day 73: Indonesia

Firstly, thank you for all the birthday wishes. I have been pretty slack not posting the last few weeks – I’ve been cooking just not posting. I’ve been using the time building a food blog which (you’re finally reading right now!). But using my birthday to start posting again, I decided to make a Tumpeng which is an Indonesian celebratory dish.

The centre of the Tumpeng is the cone of rice which I understand symbolises god. The cone is then surrounded with an assortment of dishes, and the king dish here was the Rendang.

A proper Rendang is a caramelised curry. It is cooked for about 12 hours on low heat to caramelise the coconut and spices. A truly exceptional dish.

Tonight’s meal consisted of:

  • Nasi Kuning (Yellow Festive Rice)
  • Rendang Daging (Slow Cooked Beef in Herb and Spices with Coconut Milk)
  • Perkedel (Deep Fried Mash Potatoes)
  • Mie Goreng Ultah (Fried Noodles with Quail Eggs)
  • Tahu Bacem (Deep Fried Tofu braised in Sweet Aromatic Herb)
  • Sambal Terasi (Chilli Paste Cooked wtih Shrimp Paste)
  • Sate Ayam (Chicken Satay)
  • Saos Kacang pelengkap Sate Ayam (Peanut sauce to compliment the Chicken Satay)

A great birthday meal with great company!

Entree: Pork and Mushroom Dumplings with 3 dipping sauces.

Main: Hong Shao Rou (Red braised pork belly), Stir Fried Eggplants in Plum Sauce, Sichuan Spicy and Sour Potatoes and Biang Biang Noodles.

Gave myself a bit of a challenge on this one and tried to really go authentic Chinese rather than what we get here in Australia (at least in the restaurants). I decided to try and make dumplings and noodles from scratch. Was a lot of fun!

The dumplings were great. The fresh filling was amazing and I’ll be making these again.

The Red Braised Pork Belly is slowly braised in Shaoxing wine and light and dark soy sauces. Then the sauce is reduced to a really thick consistency. The pork belly was literally like soft butter in texture.

The Biang Biang Noodles are handmade thick noodles and then cooked in a hot chilli oil for flavour. Loved them. I used the following recipes for Sichuan Spicy and Sour Potatoes and Egglplant in Plum Sauce.

Next up: Columbia

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