Name: Singapore Chilli Sauce
Total time: 10 min
Yield: 1/3 cup
Ingredients: 2-3 red fresno peppers; 1-2 Thai bird chili peppers; 1/2 inch ginger root (, sliced in coins and peeled); 5 cloves garlic; 3 Tbsp lime juice ((from 1-2 limes)); 4 Tbsp chicken broth ((hot)); 1 tsp sugar (, or as desired); 1 tsp salt (, as desired)

Latest Posts

Menu: Slovakia

This week is a culinary jackpot: a frugal collection of recipes, good for using up bread, beans, and bacon fat. While I had no idea Slovakia would be this enticing, Keith said “just looking at the ingredients on the counter, I knew I’d be happy.”

And speaking of happy, I thought I’d share a great Slovakian quote about happiness…

“He’s so pleased, he keeps getting younger.”*

I love it.. although I have to admit, I’m not entirely sure what it means…

All recipes and posts will be shared throughout the week.

Grilled Garlicky Bacon Bread | Hrianka [Recipe]
This is quite possibly the most amazing recipe in the course of this blog. Thick slices of bread griddled in bacon drippings, then rubbed with raw garlic. Easy. Smart. Bacony. Hello, friend.

Slovak Sour Bean Soup [Recipe]
This is stick-to-your-ribs comfort, as good as any creamy potato soup the world around… but with it’s own regional twist: a splash of vinegar and a swirl of sour cream. Inside you’ll also find beans and bacon. Win. Win.

Quick Blueberry Bublanina [Recipe]
The Slovakian way to use up mother nature’s sweet bounty. A light, airy cake studded with the fruit of your choice, the most authentic being sour cherries or blueberries.

About the food of Slovakia

Nové Štrbské lake. The Hight Tatra Mountains, Slovakia. Photo by Podzemnik.

Just when I thought I’d seen the most beautiful castles in the world, Slovakia slides into my vision. Her mighty mountains, sparkling lakes, and deep forests are as lovely as any other in Eastern Europe, but the castles are simply unreal. It is not the architecture that speaks most strongly to me, but the way these stopping posts for the weary hearted reach out of nature with almost alarming boldness.

One look can lead a dreamer to distraction.

I can’t help but wonder…What lives once stood small and proud amid these mighty walls?

Slovakia, Devin castle, Panenská veža (“Virgin tower”). Photo by Ladislav Kováč.

A view like this can keep love alive for centuries… just nestle me somewhere in this photo and I’ll live out my days content.

Spis Castle, Slovenia. Photo by Petr Kratochvil.

Spis Castle, Slovakia. Photo by Petr Kratochvil.

Call me an eternal romantic. I don’t mind. I’d rather have a heart that melts like a waterfall than a one of clammy stone.

Vrbové, city center. Photo by Stanislav Doronenko.

The best part?

The castles aren’t Slovakia’s only comforts. Step out of the cool air, into their welcoming homes, and you’ll find kitchens a-bubble with the warmth of hearty stews – beans, pork, or cabbage, simmered with paprika and cream… that sort of thing. Noodles or potatoes are common additions, as are sausages and bacon. One particular soup is called Sour Bean Soup [Recipe], made tart with a puckering dose of vinegar.

Krpáčovo, Slovakia. Photo by Gomezko.

On the side, one might find a thick slice of rye bread, perhaps toasted and rubbed with garlic (Hrianka) [Recipe], stuffed peppers, sauteed mushrooms, sauerkraut, or even potato flatbreads (which look a lot like crepes but are made from boiled potatoes and flour).

Photo by Paweł Opioła.

There’s a love for fresh produce plucked straight from the orchard, especially cherries, plums, apricots, berries, apples, and pears. There’s even a favorite recipe to use up the bounty called Bublanina… or bubbly cake [Recipe]. Then there’s layered cakes that remind me a little of the Ice Cube Cake we made for Serbia, and – of course – fried dough filled with fruit compotes called Sisky (think Slovakian donuts).

Wash it all down with a shooter of slivovica, or homemade plum brandy… and ponder this old Slovakian saying:

“The sun loves to peer into the home where love lives.”
Do domu, kde láska byva, slniečko sa rado diva.*

Spis Castle. Photo by József Süveg.

Maps & flag courtesy of the CIA World Factbook.

Monday Meal Review: Singapore

Hi, friends!

Our weekly review is now offered to you on video. I’m realizing that telling you the story of what we experienced is far more powerful with video; if photos are worth a thousand words, video must be worth a million.

[dropshadowbox align=”center” effect=”lifted-both” width=”550px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]This week’s lesson:

Singapore teaches us how condiments can spice up an ordinary dinner, Global Table style, even for the pickiest among us.[/dropshadowbox]

As always, I’d love your thoughts: how do you use condiments (local or global) to give your meals a boost?

UPDATE:

I had no idea this new format would stir such a strong response. Please know, I’m hearing you all… thanks for weighing in. It seems the general thought that the new video format is good, but the words need to stay?

My intention was to move some of the text into the actual recipes, to make them stronger… but if you prefer it separated out, I’d love to know why. Thanks for your input… you’re the reason this blog exists (as opposed to quietly doing it with my family alone), so I take your opinions seriously.

THE FOOD

Below are the dishes we cooked for our Singaporean Global Table.
Click through to the recipes to read the stories and how to make them.

Chicken Rice [Recipe]

Homemade Singaporean Chili Sauce [Recipe]

Coconut Curd | Kaya [Recipe]

Singapore Chilli Sauce

The act of “saucing” food in Singapore is not as simple as I expected it to be. From what I can tell, there’s two schools of thought on the matter.

First: the ‘dip & dunk’ variety, a.k.a. those who keep a bowl of incendiary hot sauce next to their plates for regular food baths.

Second: the ‘drizzle & bedazzle’ variety, a.k.a. those who let the sauce rain down over their food, free-form.

While I wouldn’t normally expect this to be a big deal, the foodies of Singapore are so impassioned that they are more than happy to come up to you and show you their preferred method… especially if you look even the littlest bit unsure (this happened to Bourdain countless times on his No Reservations trips there).

Should this ever happen to you, my advice is to enjoy the free cultural lesson – the chance to learn from a local.

There are hundreds of Singaporean recipes for Chilli Sauce (P.S. You can spell chilli with one “l” or two, and I can’t quite decide which looks right… thoughts?).

So how does one make homemade chili/chilli sauce?

At her most basic, locals blend together a happy assortment of red chillies (preferably something like a red fresno) amped up with the crazy heat of a couple of Thai bird chilies (pictured above). The beauty comes from the dance of flavors – puckering lime juice, biting garlic, invigorating ginger, and a bit of sugar and salt to balance it all out. Surprisingly to me, some hot chicken broth seems to be standard. The benefit of using hot broth is that the heat makes quick work of melding the pungent ingredients.

While traditional methods chop the chillies and grind them in mortars and pestles, I made quick work of the recipe with a blender. I prefer this because then the garlic and ginger is smoothly and evenly distributed. For a little texture, you could slice up the Thai bird chilies and float them in the sauce.

Like little hot pepper boats in sea of fire.

Daybreak at Changi Point by William Cho

This small batch makes about 1/3 cup and is perfect for a few dinners.*

Ingredients:

Chilli sauce:

2-3 red fresnos
1-2 thai Bird chilies
1/2 inch ginger, sliced in coins & peeled
5 cloves garlic
3 Tbsp lime juice (1-2 limes)
4 Tbsp hot chicken stock

1 tsp sugar, or as desired
1 tsp salt, as desired

Method:

For starters, cut everything into sizes your blender can handle. Be sure to peel the ginger. Toss everything in and blend until you like how the sauce looks and tastes. Feel free to monkey around with the ingredients to make it to your liking.

P.S. The red fresno I used looks like the pepper pictured below:

That’s it! Enjoy the burn with little Chicken Rice, one of Singpore’s most beloved dishes.

When you’re done, cool off with an easy, breezy island dream.

Go Fly A Kite – Chek Jawa, Singapore by William Cho

* or a hundred, if you’re whimpy like me.

Singapore Chilli Sauce

The act of “saucing” food in Singapore is not as simple as I expected it to be. From what I can tell, there’s two schools of thought on the matter. First: the ‘dip & dunk’ variety, a.k.a. those who keep a bowl of incendiary hot sauce next to their plates for regular food baths. Second: the ‘drizzle & bedazzle’ variety, a.k.a. those who let the sauce rain down over their food, free-form. While I wouldn’t normally expect this to be a big deal, the foodies of Singapore are so impassioned that they are more than happy to come up to you and show you their preferred method… especially if you look even the littlest bit unsure (this happened to Bourdain countless times on his No Reservations trips there). At her most basic, locals blend together a happy assortment of red chillies (preferably something like a red fresno) amped up with the crazy heat of a couple of Thai bird chilies (pictured above). The beauty comes from the dance of flavors – puckering lime juice, biting garlic, invigorating ginger, and a bit of sugar and salt to balance it all out. Surprisingly to me, some hot chicken broth seems to be standard. The benefit of using hot broth is that the heat makes quick work of melding the pungent ingredients. While traditional methods chop the chillies and grind them in mortars and pestles, I made quick work of the recipe with a blender. I prefer this because then the garlic and ginger is smoothly and evenly distributed. For a little texture, you could slice up the Thai bird chilies and float them in the sauce.

LifestyleGluten-Free
Food TypeMr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Sauces & Dressings, Spicy

Servings	Prep Time
1/3 cup	10 minutes

Servings	Prep Time
1/3 cup	10 minutes

Singapore Chilli Sauce

LifestyleGluten-Free
Food TypeMr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Sauces & Dressings, Spicy

Servings	Prep Time
1/3 cup	10 minutes

Servings	Prep Time
1/3 cup	10 minutes

Ingredients

2-3 red fresno peppers
1-2 Thai bird chili peppers
1/2 inch ginger root , sliced in coins and peeled
5 cloves garlic
3 Tbsp lime juice (from 1-2 limes)
4 Tbsp chicken broth (hot)
1 tsp sugar , or as desired
1 tsp salt , as desired

Servings: cup

Units:

Instructions

For starters, cut everything into sizes your blender can handle. Be sure to peel the ginger. Toss everything in and blend until you like how the sauce looks and tastes. Feel free to monkey around with the ingredients to make it to your liking.
That’s it! Enjoy the burn with little Chicken Rice, one of Singpore’s most beloved dishes.

Coconut Curd | Kaya

Singapore is a true melting pot. In every kitchen, you’ll find time honored traditions from around the world, especially India, China, Malaysia, and Europe. Today’s recipe, Kaya, belies the British influence on the islands.

Think tea time and crumpets. But Asian-style.

Here’s the skinny: Kaya is Coconut Curd.

Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the hauntingly addictive flavor of rich, velvety coconut milk instead of tart lemon juice. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime.

Kaya is smooth and silky on the tongue, and makes any breakfast instantly feel special.

The best part is that there are only three ingredients, the luscious blend is vegetarian, and, just by chance, gluten-free.

Win. Win. Win.

I suggest sipping a little tea or coffee on the side… perhaps with a mega view, like this:

An aerial view of the Civic District of Singapore. The buildings visible include the Supreme Court of Singapore (centre left, with disc), the Old Supreme Court Building (centre right, with dome), and Parliament House (right, with orange roof). In the background are the three towers of the Marina Bay Sands Hotel. Photo by William Cho.

P.S. I think kaya would also be divine on crumpets, scones, or biscuits.

P.P.S. Kaya would be the perfect homemade gift for a friend, sweetheart, mother, or grandmother.

P.P.P.S. I know I already put together a list of 12 Romantic recipes from around the world for Valentine’s Day, but I’d like to add Kaya to the list of things I definitely would not mind if my husband made me for Valentine’s Day.

Fills one small jar

Ingredients:

1, 13.5 oz can coconut milk (not light)
3 egg yolks
3/4 cup sugar

Method:

Find a happy little corner of Singapore to cook in …

Singapore Skyline. Photo by Merlion44

Gather the glistening sugar, the glowing yolks, and the impossibly creamy coconut milk.

Whisk together and strain into a heatproof bowl.

Place bowl over a pot of rapidly simmering water (don’t let the water touch the bottom of the bowl). Stir often until the curd starts to thicken.

Tip: If the custard doesn’t seem to be thickening after 10-20 minutes, try increasing the heat.

Once the curd is a bit thicker, you can stir a little less often.

Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together.

Cool and keep refrigerated. The curd will thicken as it cools.

Enjoy the goodness!

May every day be “kaya sweet.”

Inspired by Indochine Kitchen.

Update: Readers have been kind enough to share that this recipe is common in Malaysia and Indonesia as well. Yay for that!

Coconut Curd | Kaya

Singapore is a true melting pot. In every kitchen, you’ll find time honored traditions from around the world, especially India, China, Malaysia, and Europe. Today’s recipe, Kaya, belies the British influence on the islands. Think tea time and crumpets. But Asian-style. Here’s the skinny: Kaya is Coconut Curd. Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the hauntingly addictive flavor of rich, velvety coconut milk instead of tart lemon juice. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime.

CourseBreakfast, Sweets
LifestyleGluten-Free, Vegetarian, Weekend Projects
Food TypeSasha's Favorite Recipes, Sauces & Dressings

Servings	Prep Time
1 jar	5 minutes

Cook Time

45-60 minutes

Servings	Prep Time
1 jar	5 minutes

Cook Time

45-60 minutes

Coconut Curd | Kaya

CourseBreakfast, Sweets
LifestyleGluten-Free, Vegetarian, Weekend Projects
Food TypeSasha's Favorite Recipes, Sauces & Dressings

Servings	Prep Time
1 jar	5 minutes

Cook Time

45-60 minutes

Servings	Prep Time
1 jar	5 minutes

Cook Time

45-60 minutes

Ingredients

13.5 fl oz coconut milk (not light)
3 large egg yolks
3/4 cup sugar

Servings: jar

Units:

Instructions

Gather the sugar, yolks, and coconut milk. Whisk together and strain into a heatproof bowl.
Place bowl over a pot of rapidly simmering water (don’t let the water touch the bottom of the bowl). Stir often until the curd starts to thicken. Tip: If the custard doesn’t seem to be thickening after 10-20 minutes, try increasing the heat. Once the curd is a bit thicker, you can stir a little less often.
Cook about 45 minutes to an hour, or until thick enough to coat the back of a spoon without running together.
Cool and keep refrigerated. The curd will thicken as it cools.

Singapore’s Beloved “Chicken Rice”

The minute Anthony Bourdain said he got boo’d in Singapore over Chicken Rice, I knew the recipe had edged out all other contenders for a place on our Singaporean Global Table.

It’s true – when the world-renowned food star admitted that, after 7 visits, not only did he not have a favorite Chicken Rice joint, but that he’d never even taken a bite of this national favorite, the apparent transgression was enough to send the crowd in an uproar.

I can’t even imagine.

Talk about food love. Unexpected and pure.

Food for Thought:

All this hoopla made me wonder what about my culture’s food is this way – what dish must a visitor try to have truly experienced American culture?

Pizza? Chowder? I have to say, I was stumped.

I’d love to hear your thoughts, if anything comes to mind.

For, now, back to business… let’s talk Chicken Rice. This is a deceptively simple dish – one that could be summed up as room temperature chicken over rice. But that summary would do the dish a great disservice.

There’s a whole lot more going on.

The chicken is gently poached in a ginger, garlic, and green onion broth. The rice is a bit bolder, smacking of sauteed shallot, garlic, and ginger… and is plumped up with the very broth created by poaching the chicken. Some of the broth even gets used to make the chili sauce.

Nothing good wasted.

The real surprise of this dish comes with the ice bath. Plunking chicken in ice is an old Chinese method used to tighten and smooth the skin, making for a much more enjoyable mouthfeel that plain ol’ boiled chicken skin.

Let’s be honest, flabby chicken skin isn’t appealing.

So thanks for the ice trick, China!

The finishing touch is an incredible arsenal of garnishes. Anything from sliced cucumbers or tomatoes, to rich sesame oil, dark soy sauce, and homemade chili sauce. Locals love to argue about the best way to sauce your chicken rice – dip or drizzle.

I’ll leave the logistics of that up to you.

Inspired by Christine’s Recipes, The World Cookbook for Students &, of course, Mr. Bourdain who has a pretty neat tumblr.

Serves 4

Ingredients:

For the chicken:

4 whole chicken legs
4 cloves garlic, quartered
2 inches of ginger, sliced in coins
4 green onions, halved
salt
boiling water, to cover

Bowl of ice & water

For the rice:

2 cups white rice
1 quart chicken broth
1-2 small shallot, chopped finely
3 cloves garlic, crushed
1 tsp grated ginger

Accompaniments (as desired):

sliced cucumber
sliced tomato
green onion
cilantro
fried shallots
dark soy sauce
homemade chili sauce
sesame oil

Method:

There are four stages in making Chicken Rice.

1. Find somewhere beautiful to cook.

Sunrise in Singapore, photo by Mohd Kamal.

Done.

2. Poach the Chicken

Add all chicken ingredients to a large pot. Cover with boiling water (1-2 quarts). Return to a gentle simmer (barely a bubble), cover, and cook until the chicken’s juices run clear when pierced – about 30 minutes.

Beware: the entire house will fill with the simple, purifying fragrance of green onion, ginger, and garlic.

Delicious.

Then, remove the chicken and plunge it directly into an ice bath until chilled through. Set aside.

3. Make the Seasoned Rice

Saute the shallot in oil until softened. Toss in the crushed garlic and ginger, cooking a few moments until their fragrance bursts from the pot.

Finally, toss on the rice and cook a few minutes until heated through.

Ladle on some of the hot stock from poaching the chicken and a smattering of salt. Bring to a boil, cover, and reduce to a simmer. Cook about 16 minutes. Remove from heat, remove lid, and let steam off about five minutes before fluffing.

4. Assembly

If you have one, use a cleaver to cut the chicken legs into pieces. Gather your accompaniments.

On every plate, spoon a happy mountain of rice, one whole chicken leg, and …

… any goodies you’d like.

Because, as any Singaporean will tell you, the toppings are most of the fun.

Enjoy with a side of beautiful, unbridled joy.

Singapore's Beloved "Chicken Rice"

Let’s talk Chicken Rice. This is a deceptively simple dish – one that could be summed up as room temperature chicken over rice. But that summary would do the dish a great disservice. There’s a whole lot more going on. The chicken is gently poached in a ginger, garlic, and green onion broth. The rice is a bit bolder, smacking of sauteed shallot, garlic, and ginger… and is plumped up with the very broth created by poaching the chicken. Some of the broth even gets used to make the chili sauce. Nothing good wasted.

CourseMain Dish
LifestyleWeekend Projects
Food TypePoultry, Rice

Servings	Prep Time
4 people	15 minutes

Cook Time	Passive Time
45 minutes	5 minutes

Servings	Prep Time
4 people	15 minutes

Cook Time	Passive Time
45 minutes	5 minutes

Singapore's Beloved "Chicken Rice"

CourseMain Dish
LifestyleWeekend Projects
Food TypePoultry, Rice

Servings	Prep Time
4 people	15 minutes

Cook Time	Passive Time
45 minutes	5 minutes

Servings	Prep Time
4 people	15 minutes

Cook Time	Passive Time
45 minutes	5 minutes

Ingredients

For the chicken

4 whole chicken legs
4 cloves garlic , quartered
2 inches ginger root , sliced in coins
4 green onions , halved
salt
boiling water , to cover
bowl of ice and water

For the rice

2 cups white rice
1 quart chicken broth
1-2 small shallot , chopped finely
3 cloves garlic , crushed
1 tsp ginger root (grated)

Accompaniments (as desired)

cucumbers , sliced
tomatoes , sliced
green onions
fresh cilantro
fried shallots
soy sauce (dark)
chili sauce (homemade)
sesame oil

Servings: people

Units:

Instructions

Add all chicken ingredients to a large pot. Cover with boiling water (1-2 quarts). Return to a gentle simmer (barely a bubble), cover, and cook until the chicken’s juices run clear when pierced – about 30 minutes. Then, remove the chicken and plunge it directly into an ice bath until chilled through. Set aside.
Saute the shallot in oil until softened. Toss in the crushed garlic and ginger, cooking a few moments until their fragrance bursts from the pot. Finally, toss on the rice and cook a few minutes until heated through.
Ladle on some of the hot stock from poaching the chicken and a smattering of salt. Bring to a boil, cover, and reduce to a simmer. Cook about 16 minutes. Remove from heat, remove lid, and let steam off about five minutes before fluffing.
If you have one, use a cleaver to cut the chicken legs into pieces. Gather your accompaniments. On every plate, spoon a happy mountain of rice, one whole chicken leg, and any goodies you’d like.

Menu: Singapore

“Where there is a sea, there are pirates.”
Proverb from Singapore

The funny thing about cooking food from a food lover’s paradise, like Singapore, is that I expected the food to be complicated, full of obscure steps and hair-pulling finesse. Food pirates, so to speak. But there wasn’t one in sight. Perhaps Singapore is a food lover’s paradise in every sense, even for the cooks, because this menu is not only simple, but benefits from just a few odd or more involved steps (like dipping a hot chicken in ice water, and stirring the coconut kaya often, so it doesn’t lump up). Easy, breezy, so we can get down to enjoying our dinner.

All recipes and the meal review will be posted throughout the week.

Chicken Rice [Recipe]
You can’t go to Singapore without trying Chicken Rice, or so says Anthony Bourdain. This simple chicken dish is served with ginger, garlic, and shallot infused rice, then slurried all over with dark soy sauce, sesame oil, cilantro, green onion, and chili sauce.

Singapore Chili Sauce [Recipe]
There’s nothing better than homemade chili sauce. While there are hundreds (thousands!) of versions of this Singaporean favorite, ours contains fresh lime juice, red chili peppers, ginger, garlic, sugar, salt, and a little chicken stock. The sauce is bright and cheery, but packs a mean punch just as a good chili sauce should.

Kaya [Recipe]
Think lemon curd, but made with coconut milk. In Singapore, Kaya is most often enjoyed spread on toast. Friends, now is the time for a loving DIY gift to your BFF, your sweetheart, or your mom. This three ingredient recipe is so easy, you’ll hardly believe it. As for the lucky recipient? It’ll be love at first bite. Which is always a good thing*

* Unless Vampires are involved.

About the food of Singapore

Downtown Raffles Place by Dem Romero

Imagine a land of sparkling skyscrapers built in a land so humid that, if you shut your eyes, you could almost feel the rain forest drip down onto your cheeks. This is Singapore, a slick, modern, island nation known for her diverse population, epitomized by an astounding four official languages (Chinese, English, Malay, and Tamil).

Where once towering jungle stood, glass and steel now touch the sky.

If you’re looking for sprawling nature, you’ll have to spread out a little, and explore her 50 other small islands.

Go Fly A Kite – Chek Jawa, Singapore by William Cho

Anthony Bourdain said of Singapore’s melting pot: “If you love food, this might be the best place on earth.” The irony, of course, is that this spectacular food comes served in Food Courts, something I steer clear of in our Midwestern malls, where sad toothpicks of syrupy chicken are pushed in my direction, as unwelcome as they are flabby.

View from UOB Plaza by Jacklee

But food courts in Singapore are a different animal entirely. In the clean, often noisy kitchens which overlook clusters of metal tables and chairs, chefs are local stars – specialists in their specific cuisine, whether it be Indian, Chinese, Malaysian, or even Nonya (a popular blend of Chinese and Malaysian cooking styles).

While 80-90% of the food is imported, there’s still an incredible array of specialties, like Chili Crab or Chicken Rice [Recipe] or Chicken Satay (which we cooked for our Indonesian Global Table)… and, from the sounds of things, you just might get into a friendly brawl over the best food court to get it in.

And quite possibly over how to eat it.

Marina Bay and the Singapore skyline at dusk by William Cho

Don’t let the simple names fool you; when you actually bite down on the food of Singapore, you’ll uncover complex flavors in which ginger, garlic, and shallot come together over fragrant rice and under a sweltering layer of one of the many hundreds (thousands!) of local chilli sauces [Recipe].

Daybreak at Changi Point by William Cho

When I asked readers on our Facebook Page what they’d recommend, the list included such daydream-worthy items as Kaya (coconut milk curd) [Recipe], Oyster Omelets, and even bobor cha cha (a sweet potato and coconut milk tapioca custard). Spicy noodles called Laksa were mentioned several times, while others wrote to suggest Mee Goreng (fried noodles). There’s also a healthy Indian population, so roti, curried lentils, and rice pancakes (appam) are readily available.

I can’t complete this list without mentioning Bourdain’s recommendations for those of you who would like something a little more extreme: bone soup and shark head. The first involves using a straw to suck marrow out of blood red bones, while the second is… well… exactly what it sounds like, cooked shark head. Perhaps you’d like it with a few bites of coconut rice (nasi lemak)?

You go first.

Sunset at Changi beach Park Changi Point, Republic of Singapore Img by Calvin C Teo. Maps & Flag courtesy of CIA World Factbook.

Monday Meal Review: Sierra Leone

Hi Friends!

This week we’re trying something new with our weekly video, combining Ava’s Corner with a brief review from me. I’m a little camera shy, so I thought I’d do something a little silly, like sit in a green chair, in my kitchen. Just because.

Special thanks to my dear husband, Keith (a.k.a. Mr. Picky), for editing our video, as always.

I’d love to hear what you think of this new format in the comments.

Enjoy:

xo Sasha & family

THE FOOD

Okra & Eggplant Stew [Recipe]

What I liked most about this dish:

While the slick, slippery okra tested me, Mr. Picky and Ava weren’t even phased. In fact, they loved it (they didn’t even know it was in there, actually), which probably had as much to do with the fact that I didn’t make a big fuss (or any fuss, really) about the dish. I simply put it on the table, matter-of-factly.

For Ava, the trick was to give her a piece of the meat ahead of time to nibble, with just a bit of the sauce on it… that was she knew that she’d like it. At the table, I ladled her serving over rice, so it wasn’t as saucy/goopy. At the end of the day, we all liked this stew; the flavor is good and feels like a vegetable gravy (or, as Keith so eloquently called it “cooked vegetable smoothie.”).

What I liked least about this dish:

Keith suggested cutting the meat more finely, so that he could get a piece in every bite. This is a good idea, although it may make it harder to get a good sear early on. If you try this, I’d suggest browning the meat in batches. Another possibility is to go heavier on the meat, so that there’s a higher ratio to the stew.

West African Peanut Bars | Kanya [Recipe]

What I liked most about this dish:

Oh, sweet, glorious delight… These kanya are grand. There’s nothing nicer than a treat that’s 1) a conversation starter 2) made with only three ingredients, and 3) naturally gluten free and vegan. The fact that Keith ate almost the entire platter by himself in one afternoon? That just adds to the stellar review. As for Ava, she was a huge fan of serving us with her teeny, tiny spatula. (What good are play things, if you can’t really use them from time to time?)

What I liked least about this dish:

The texture of Kanya is a bit crunchy, thanks to the toasted rice flour, but I think it’s nice. To help wash them down, take a tip from the locals and sip a cup of tea or strong coffee.

Ava ate two and then declared she didn’t care for them. What do I think really happened?

I’m 99% sure she did what any kid would do when faced with good, peanuty treats – she gave herself a belly ache.

Aw.

GIVEAWAY WINNER

Congratulations to Marina, who says:

I would picnic somewhere in Switzerland, in the mountains, on the wonderful green pastures, with sounds of cow bells ringing in the background. It’s so peaceful, and perfect for a nice picnic with my fiance.

We would probably eat sandwiches, with some gourmet things thrown into them. And for drink, we would have the best ice tea ever, it’s some swiss brand, herb mixture and seriously tastes like the nectar of gods.

Oh, and definitely some brownies would be in there

Please contact me by February 11, 2013 to claim your prize!

West African Peanut Bites | Kanya

If there’s one thing I’ve learned from this Adventure, it’s that my family’s unfaltering love of peanuts inexorably links us to the fine people of West Africa, where this little legume is enjoyed in both savory and sweet concoctions. Peanut soups and cookies are both fair game, but today we explore Kanya, an altogether new delight.

Kanya are naturally gluten free and beyond simple, made with just three ingredients: peanuts, sugar, and toasted rice flour.

That’s it!

Kanya remind me of fudge, but with a drier, slightly crunchy texture thanks to the toasted rice flour.

There’s just one catch (there always is, isn’t there?)…

When I read about Kanya, I knew I had to try them, but I also knew hours of grinding wasn’t an option, so I whizzed them together in my food processor instead. I may have donated my microwave and bread machine early on during this Adventure, but I don’t think I could ever say goodbye to the food processor or blender.

The good news? If you pulverize the kanya in a food processor, you’ll be done in ten minutes from start to finish.

The bad news? You might have to go to the gym to get the strong arms.

Woman in Sierra Leone. Photo by Steve Evans.

Inspired by the World Cookbook for Students.

Makes about 24 pieces

Ingredients:

1 1/4 cup unsalted peanuts
1/2 cup sugar
1 cup rice flour

Method:

To make beautiful Kanya, take the winding road through Sierra Leone’s grasses, until you find a nice spot to cook.

Perhaps under the shad of the palm trees.

The road from Kenema to Kailahun District, Sierra Leone. Photo by Lindsay Stark.

To begin, crush the peanuts and sugar together in a food processor until a loose, pebbly sand forms. Set this aside.

Next, add the rice flour to a clean dry skillet and toast over medium/low heat until light brown. See the color starting to creep into the right side of the pan? That’s where we’re headed. It can take a few minutes, so just keep stirring so it doesn’t burn or toast unevenly.

Once you’re done, grind the hot rice flour, peanuts, and sugar in the food processor until the mixture not only presses together, but easily holds it’s shape.

You’re looking for the mixture to cake up, as pictured below. Even when using a food processor this can take a lot of pulsing and processing, so patience is the name of the game.

Enjoy a little traditional music to help pass the time.

With the palm of your hand, press this mixture firmly into a small casserole dish.

Now for the absolute, most important part: If you cannot slice the kanya into squares and remove them without crumbling (the squares, not you), the mixture is not ready.

If this happens, no biggie.

Simply scrape the peanut mixture back into the food processor and work it until you can.

Glorious.

Enjoy with a cup of coffee, a friend, and two smiles (make one of them yours).

Woman in Sierra Leone. Photo by Steve Evans.

Enjoy!

West African Peanut Bites | Kanya

If you want to make Kanya the old fashioned way, you’re going to need arms of steel to push, and punch, and grind the mixture until it is so pulverized that it begins to stick together. Women in Sierra Leone (and beyond) know this art well and can be found patiently pounding grains and peanuts in the dappled sunlight, laughing and talking all the while. When I read about Kanya, I knew I had to try them, but I also knew hours of grinding wasn’t an option, so I whizzed them together in my food processor instead. I may have donated my microwave and bread machine early on during this Adventure, but I don’t think I could ever say goodbye to the food processor or blender. If you pulverize the kanya in a food processor, you’ll be done in ten minutes from start to finish.

CourseAppetizers & Snacks, Sweets
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian

Servings

24 pieces

Servings

24 pieces

West African Peanut Bites | Kanya

CourseAppetizers & Snacks, Sweets
LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian

Servings

24 pieces

Servings

24 pieces

Ingredients

1 1/4 cup peanuts (unsalted)
1/2 cup sugar
1 cup rice flour

Servings: pieces

Units:

Instructions

Crush the peanuts and sugar together in a food processor until a loose, pebbly sand forms. Set this aside.
Next, add the rice flour to a clean dry skillet and toast over medium/low heat until light brown. See the color starting to creep into the right side of the pan? That’s where we’re headed. It can take a few minutes, so just keep stirring so it doesn’t burn or toast unevenly.
Once you’re done, grind the hot rice flour, peanuts, and sugar in the food processor until the mixture not only presses together, but easily holds it’s shape. You’re looking for the mixture to cake up. Even when using a food processor this can take a lot of pulsing and processing, so patience is the name of the game.
With the palm of your hand, press this mixture firmly into a small casserole dish. Now for the absolute, most important part: If you cannot slice the kanya into squares and remove them without crumbling (the squares, not you), the mixture is not ready. If this happens, no biggie. Simply scrape the peanut mixture back into the food processor and work it until you can.

12 Romantic Recipes from Around the World, Just in time for Valentine’s Day

Valentine’s Day is almost here, and there’s no better way to show love than to bump hips in the kitchen, or, at the very least, to deliver an edible prize to the champion who stole your heart. While you’re at it, why not take your love on a mini vacation, via stovetop travel? Without leaving your own global table, they can experience Egypt, Belgium, Morocco, Malawi, and beyond. And you can go with them, in the most sensual way possible: with your taste buds.

It’s all here, for the ravishing, so go on, eat your way around the world.

PART ONE:

5 Unique Ways to Give Your Sweetheart Flowers

1. Egyptian White “Coffee”

Mix hot water with rose water, made from thousands (millions!) of rose petals and a little sugar, and you’ll have a caffeine-free way to warm up next to your sweetheart. A great drink for late night cuddling, since it won’t keep you up past your bedtime.

Unless you want to stay up past you bedtime.

2. Moroccan Honey Buttered Semolina “Crater” Pancakes with Orange Blossom Water

Need an idea for a romantic breakfast? Go Moroccan… with Beghrir. The combination of yeasted pancakes made with semolina flour is amazing in its own right, but combined with a syrup made of honey, butter, and orange blossom water? Forget it. This is love at first bite.

3. Rosewater Lemonade

Has a date ever called you last minute, wondering what you’re up to? If you keep a bottle of lemonade and rosewater handy, you can invite guests over at any time for rosewater lemonade! You’ll find this refreshing sipper all over the Middle East, although we made it for our Omani Global Table. While you can make fresh lemonade if there’s time, you can also just keep a bottle of good quality lemonade around, preferably organic, and a little bottle or rose water (it lasts forever). Splash the two together and add some sliced lemon for fresh flavor, and you’re good to go.

P.S. This one’s really good for bridal showers and baby showers.

4. Moroccan Carrot & Juicy Orange Salad

If you and your sweetheart are a little on the adventurous side, you might want to invite them to nibble on this seductive, yet quirky salad from Morroco. In each bite, you’ll experience fresh carrot, orange juice, orange blossom water, and even a smattering of sugar. This tastes great with any sort of steak, and the orange blossoms make it ultra romantic.

5. Lamb Tagine with Sweet Honey Figs

Match your morrocan carrot salad with this amazing lamb tagine, seasoned with cinnamon, saffron, honey, figs, and chestnuts. It’s all sprinkled with a splash of orange blossom water, so need to buy flowers. The best part? This meal should be shared from the tagine, enjoyed with your fingers and a bit of bread – one of the most seductive ways to eat in the world.

PART II:

Two Sippable Gifts for your Sweetheart

1. DIY African Tea Gift Set, including the Red Love Latte

If your sweetheart loves to read, they probably love to sip warm, cozy drinks in their jammies. In this case, try making them a little homemade gift basic with a tin of rooibos tea, a beautiful mug, a package of cinnamon sticks, and a little milk frothing wand. Rooibos grows in Southern Africa, known for its wonderful antioxidants and for being caffeine free. The flavor is warm and round, just like a good hug.

2. Lithuanian Honey Spirits (Krupnikas)

Looking for something a little stouter this Valentine’s Day? Make a batch of Lithuanian Honey Spirits and bottle a bit for your sweetheart. The recipe hails from the bitterly cold, northern reaches of Europe, where shots would be savored to warm cold bones. Heck, you could even make this together. What a great icebreaker!

PART III:

World-class Love Starts with Breakfast in Bed

1. Heart-shaped Omelet

Learn how to shape an omelet into a heart for your sweetheart. The idea comes from Asia, where food is art to be savored be the eyes first, then tasted. I actually made this for when we cooked North Korea. What a surprise this would be for a small child to find in their lunchbox or for a spouse to enjoy on a tray next to them in bed? This one happens to be seasoned with homemade kimchi, although you could use anything you like, like grated carrots or bits of green onion.

2. Sunrise Biscuits | Mbatata

Take a tip from Malawi, and serve your loved one something that tastes good and is good for them: sweet potato biscuits. Inside their’s just a slight hint of ginger which most people won’t be able to pick out, yet it’ll leave their mouths happier than before they ate these amazing treats. Tip: Cut them out with a heart-shaped cutter for optimum cute-factor.

3. Beglian Waffles

The Beligian waffle is different from any other, thanks to the addicting crunch of crystalized sugar that can be found in every bite. These are dense, chewy, and thicker than most waffles you know.

(Psst, consider getting your sweetheart a Belgian Waffle Maker for Valentine’s Day – they just might help you whip this treat up!)

PART IV

Something for Show offs and the other Guys alike.

1. Candied Cantaloupe & Cherry Almond Tart (Galapian)

This delicate almond, candied cantaloupe, and cherry tart is the ultimate in refined desserts. It hails from the southern reaches of France and Monaco. It tastes like love and gold. If you take the time to put this one together, you’ll not only impress your date, but you’ll likely be giving her a treat she’s never come close to tasting before.

2. Snuggly warm mango with cream and a hint of clove

For those of you who still want a dish that’s unique, but don’t have the time to spend on the Galapain, this recipe is a quick fix and irresistable. The warm mango infused with a hint of clove reminds me of pie, without the crust. Serve this to your loved one on a chilly night, and you’ll be cozy in no time.

Be with the one you love, my friends!

Happy Valentine’s Day
xo Sasha

Okra Stew with Beef & Eggplant

“WE YU YεRI PIKIN SE “MAMA DE KUK כKRכ”, PAPA BIN DכN TכK AM.

If you hear a child say “Mama is cooking okra,” it’s because Papa said it.”*

When I read this old proverb from Sierra Leone, I get goosebumps. The truth is, children pick up everything from their parents, from what’s for dinner to more serious considerations, like world views, either loaded with prejudice or full of grace. While sipping soup or nibbling rolls, they overhear snippets of conversation; verbal jabs and eye-rolls are noted. And nowhere is this more noticed, than at the dinner table.

In fact, I’d like to suggest that this is one and the same: what’s for dinner reflects, in a very serious way, our world views. At every meal, our kids get a double whammy as they witness the foods we eat and refuse to eat. They notice when we squirm and mock our way through other people’s “normal.”

Friends, we have the power to shape our children’s very thoughts, yet we so often forget that the main way we do so is at the dinner table.

Today’s stew, enjoyed widely in Sierra Leone, with variations all over West Africa, is made of a smooth okra and eggplant sauce simmered gently with beef. Sounds simple enough, but the fact is, okra makes for a thick and slick sauce. This texture some would call slimy, is considered a real asset in African cooking, but one that is very foreign to my western family.

Here is a golden opportunity to “get it right,” if ever there was one. I wanted to approach this challenge with respect and dignity.

To do so, I needed a complete open mind, and – for this – I needed a way to get past the goop issue.

To start, I made a mental list of the ingredients I knew of that make food thick and slimy.

Flour for one. And cornstarch. Both thicken gravies and sauces until jiggly but soft.

My brain simply had to liken okra soup to thick, vegetable gravy.

Ok.

By so doing, I made a bridge – a mental connection that could help me understand another culture’s appreciation for okra.

We were in business.

And it worked.

It honestly felt like gravy in my mouth.

And we all want more.

NOTES: Typically, all the vegetables for this stew would be fried and cooked together with the meat, until soft. Then the broth would be added and the mixture simmered. Then the meat would be picked out, set aside, while all the vegetables were passed through a food mill.

To save time, I pureed the vegetables in a blender ahead of time, adding them to the browned beef. While unconventional, this makes for a very quick dinner. The browned meat adds enough good bits for flavor, but if you’re concerned and have the time, just do it the old fashioned way.

Also, if you can’t find the red palm oil (I once saw it at Whole Foods and at Ebute Tropical Market in Tulsa), you may substitute vegetable oil.

Adapted from the Africa Cookbook by Jessica B. Harris.

Ingredients:

1 1/2 pounds cubed beef
1/4 cup red palm oil

to puree
1 quart beef stock
1 onion, chopped
8 okra pods, stemmed and chopped
1 large eggplant, chopped
3 tomatoes, chopped

1 habenero, optional

Method:

For starters, get inspired.

Perhaps the woman carrying an entire forest on her head will do the trick.

Freetown, Sierra Leone. Photo by Annabel Symington.

Amazing.

Next, season the beef with salt and pepper. Heat a large wok or skillet over high heat.

Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it.

Juices will release – let them steam off and continue to cook until the meat looks oily again.

Sneak a bite or two – I won’t tell.

Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.

Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat.

As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.

By now your house should smell like “wonderful.”

Check your seasonings -my broth was salty enough, but you may wish to add some extra. Enjoy by itself or over a mound of rice.

At the end of the day, the stew tastes a little like pot roast, a little like a garden of veggies.

I like it best over rice, where it serves more as a gravy than a soup, to me, but whatever you call it and however you eat it, it goes down easy.

Especially if you’re enjoying each bite somewhere so beautiful, that it wakes your sleepwalking spirit.

A beach in Sierra Leone. Photo by Annabel Symington.

Okra Stew with Beef & Eggplant

CourseSoups
LifestylePotluck Friendly
Food TypeMeat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Okra Stew with Beef & Eggplant

CourseSoups
LifestylePotluck Friendly
Food TypeMeat, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Vegetables

Ingredients

1 1/2 lb beef , cubed
1/4 cup red palm oil

To puree

1 quart beef broth
1 onion , chopped
8 pods okra , stemmed and chopped
1 large eggplants , chopped
3 tomatoes , chopped
1 habanero pepper (optional)

Servings:

Units:

Instructions

Season the beef with salt and pepper. Heat a large wok or skillet over high heat. Drop in the red palm oil – if the pan is good and hot, it will smoke, so quickly add the meat and brown it. Juices will release – let them steam off and continue to cook until the meat looks oily again.
Puree vegetables in batches, cutting them in chunks your blender can handle. I started with the onion and most of the eggplant with 2 cups broth. The second batch included the remaining eggplant and broth along with the trimmed okra and tomatoes.
Add the puree to the beef and simmer about 30 minutes, until the stew becomes thick and deep brown. You could toss a slit habenero into the stew as it simmers, if you’d like to add some heat. As the mixture cooks, it will thicken and get slippery, as the okra does its work. Stir occasionally and watch the heat.
Check your seasonings -my broth was salty enough, but you may wish to add some extra. Enjoy by itself or over a mound of rice.

Recipe Notes

Typically, all the vegetables for this stew would be fried and cooked together with the meat, until soft. Then the broth would be added and the mixture simmered. Then the meat would be picked out, set aside, while all the vegetables were passed through a food mill.

Also, if you can’t find the red palm oil (I once saw it at Whole Foods and at Ebute Tropical Market in Tulsa), you may substitute vegetable oil.

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12 Romantic Recipes from Around the World, Just in time for Valentine’s Day

PART ONE:

5 Unique Ways to Give Your Sweetheart Flowers

PART II:

Two Sippable Gifts for your Sweetheart

PART IV

Something for Show offs and the other Guys alike.

Okra Stew with Beef & Eggplant