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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.

2 Litres unhomogenised milk
3 Tbsp lemon juice
(Cheesecloth for straining)

Very important, homogenisation breaks up the fat molecules and they don’t curdle so you need to buy unhomogenised milk specifically. I have found that a 2L bottle of milk will give you about 500g of paneer.

Put the milk on to boil. While heating prepare a cheese cloth over a colander (placed over the sink) to drain the whey.

When the milk is just boiling add about 3 tablespoons of lemon juice. Add them a table spoon at a time and stop when it starts curdling. If it doesn’t curdle add more. The PH of the lemon and milk differs so this will be different amounts each time. The trick is to add acid till the curdling starts and then add no more.

Once it starts curdling turn off the heat and let it sit for about 3 minutes before tipping into the cheese cloth.

Wring and twist the cloth to extract as much moisture as you can and then put it under a weight. You can see from the picture I just used a saucepan with a few litres of water in it.

After a few hours remove the weight and put the cheese mixture in the fridge. Make sure you refrigerate it for a few hours before use as it helps it bind.

It is a very simple process and I have found that the hardest part is finding a source of unhomogenised milk.

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.

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