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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!


  • 1 Onion
  • 4 Spring Onions
  • 1 Scotch Bonnet Chili Habanero as a substitute
  • 1 Green Capsicum
  • 1 Red Capsicum
  • 3 cloves Garlic
  • 4 sprigs Thyme
  • 10 sprigs Parley remove stems
  • 4 sprigs Coriander optional
  • 2 Limes juiced
  • 4 Cloves


North America
Capital: Port-au-Prince
Population: 11.2 million
Official Language: Haitian Creole, French

Epis is the amazing Haitian marinade.  If you ever see a recipe that calls for Haitian marinade Epis is what they mean.  It is similar to Sofrito used in Hispanic Caribbean cooking.  It is used to flavor all types of meats, poultry, seafood, stews, rice and beans.  It taste’s really fresh and just makes any food it is used in pop.  I made it to marinade my Groits for the my food tour.

After alot of reading I discovered that Epis varies alot across regions.  Some add oil, some add vinegar, some use leeks, some don’t use chilli and others use alot more chilli.  This is my variation but it is worth experimenting a little to get the flavour balance that suits your palete.


North America

I really wanted some pickled red onions for my Baleadas from Honduras but did not have a lot of time.  The answer was this quick pickle.  Super easy to make, tangy and crispy with a hint of chilli bite.  These onions are perfect to use in any tacos, nachos, salads, burgers, the list goes on.  Ready in 30 minutes and completely delicious.


Slice the Onions Thin
To get the maximum pickling in a short time you need to slice the onions as thin as possible.  I used the spicing blade on my food processer at a 2 mm setting to cut the onions paper thin.

Kitchen World Tour Day 57: France

Entree: Onion Soup
Main: Cassoulet
Desert: Raspberry Soufflé

I was excited to get to the culinary powerhouse of France. First up was the classic French Onion Soup. I had tried to make this years ago, failed and Kas hated it so this time I was determined to work out why this is so famous. Firstly you need a really good bone stock, so I roasted some bones for an hour in the oven and then simmered these into a stock with vegetables for the next 12 hours. Next the onions: 12 onions slowly caramelised for 2 hours then added to the stock. Then topped with Gruyere cheese mini-toasts made it really special.

Next was the Cassoulet. I first tried Cassoulet in Carcassonne, southern France, and have been in love with it ever since. It is slow cooked bean stew, with duck, crispy pork belly, Toulouse sausages and vegetables. One of the world’s truly great dishes.

Lastly, my first ever attempt at the tricky French dish Soufflé finished of a lovely meal.

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