Serves 4 This yellow, mild curry is a great way to mix up monotonous meal plans. A little spice and creamy coconut milk do the trick for a show-stoppingly good meal. Ingredients: Rempah Curry Spice Mix 1 can coconut milk 1/2 cup water 1/2 head of green cabbage, thinly sliced 3 cups mushrooms, sliced 3 cups long beans or green beans, trimmed and cut into small pieces 2 carrots, sliced 16 shrimp vegetable oil Method: 1. Add rempah to hot vegetable oil in a large pan and cook for about 5 minutes, or until fragrant and slightly browned. Add one beautiful, thick can of coconut milk. And a little water to thin things out. 2. Let simmer for about 10 minutes. Meanwhile, chop your veggies. First the cabbage. Cabbage is so underrated. Then the mushrooms. If you don’t love them like I do, add something you love. Or just leave them out. Mmm, into the pan. I like to pretend the mushrooms have to to be in the dish, so my husband has to eat …
Read More
Makes enough for about 2 curries (more if you like them mild) Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass… spicy chili pwder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. PS. You can use this in our recipe for Sayur Lodeh. Ingredients: 1/8 cup cashews 1 onion, chopped 3 cloves garlic 1 tsp chili powder 1 tsp ground turmeric 1 tsp ground coriander 1 Tbsp belachan or anchovy paste 1 Tbsp chopped, fresh lemongrass 1″ fresh ginger, chopped 1 Tbsp vegetable oil Method: 1. Add all ingredients to a small food processor. The fresh lemongrass is actually from my garden! It looks like a giant piece of overgrown grass, but with the most incredible, lemony-spring scent. Clip the lemongrass as close to the ground as you can. Here’s what not to do: The bottom ends have all sorts of tasty goodness that gets infused into the curry, when it cooks. Don’t forget the bechalon/anchovy paste. It …
Read More
The people of Brunei are brilliant. I’ve got proof – the lontong. This compact, slightly perfumed packet of white rice, stuffed inside a banana leaf, is portable, sliceable, flavorful, and affordable. Oh, and cutting the rice logs up into neat coins makes for easy portion control. Well. Ok. I’ll be honest. The coins just make it easier to pop a hundred million of them into my mouth. Yum. Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin. In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia. Kids will love the novelty of this savory treat with curry and soups. Serve at room temperature or chilled. Ingredients: 2 cups white long grain rice 4 cups water (or 2 cups water and 2 cups …
Read More
Serves 4 Brazilian iced coffee has the spirit of a root-beer float. Rich chocolate milk and fizzy cola sweetens the drink, while the coffee gives it a nice kick (although decaf is a great option, too)! Kids will love the novelty of plain old chocolate milk with cola, without the coffee. Feel free to top with vanilla ice cream, instead of whipped cream. Mmm…. Ingredients: 1 cup double strength coffee 12 oz can cola 3 cups chocolate milk Whipped cream or vanilla ice cream Method: 1. Brew coffee twice as strong as package recommendations. I used instant because I haven’t been drinking coffee lately, but you can, and should, use the best quality you have. Chill coffee. I placed mine in the freezer for 15 minutes and that took the edge off. 2. Combine coffee, cola, and chocolate milk. 3. Pour over ice and top with whipped cream. Serve immediately. Brazilian Iced coffee | Mocha-Cola Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Brazilian iced coffee has the spirit of a root-beer float. Rich …
Read More
Makes 10 servings This unusual treat can be served either for dessert or as a snack. The sweet and salty combination is shocking to my sheltered palette, but Brazilians serve this beloved treat up in many forms. For less of a salty/sweet contrast, try spreading a dab of cream cheese on top of the Guava paste. This mild spread is more suited to the sweet guava. Also, consider using queso blanco, a less salty cheese. P.S. Here’s a related recipe, called the Martin Fierro, which we made when we cooked Uruguay. Ingredients: 1 block of guava paste (available at some Latino and Asian grocers) 1 block of white cheese, (like queso fresco or canastra) toothpicks Method: 1. Slice guava paste and cheese in thin, even slices (preferably thinner than what I did – I just know you’ll do a better job because you won’t have a teething baby begging you to get a move on). 2. Layer 2-4 per toothpick, alternating colors. 3. Serve chilled or room temperature. Brazilian Romeo and Juliet | Romeu e Julieta …
Read More
Ingredients: 1 bunch red kale olive oil vinegar (red or white wine) Method: 1. Rinse and trim the kale. Kale is full of good-for-you vitamins and minerals so eat it up! 2. Heat oil in a large skillet. Add kale and vinegar. The vinegar gives the bitter greens an upbeat kick! You could even use fresh squeezed lemon juice, if you were in the mood 🙂 3. Cook until tender, about 15 minutes. This photo shows the greens halfway. You can cook them even longer, if you like them more tender. Sauteed Red Kale Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Kale is full of good-for-you vitamins and minerals so eat it up! CourseSides & Salads LifestyleVegan, Vegetarian Food TypeVegetables Cook Time 15 minutes Cook Time 15 minutes Sauteed Red Kale Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Kale is full of good-for-you vitamins and minerals so eat it up! CourseSides & Salads LifestyleVegan, Vegetarian Food TypeVegetables Cook Time 15 minutes Cook Time 15 minutes Ingredients 1 bunch red …
Read More
Feijoada is Brazil’s stew of choice for lazy Saturdays and potluck Sundays. At it’s absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won’t be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork meats – usually sausages, like paio, and ribs. According to my Brazilian classmate from high school, “cow tongue is also super popular (and yummy).” Like chili in the USA or Beef Bourguignon in France, there are as many recipes as there are mammas (and papas) cooking. Serve Feijoada with farofa (manioc flour pan-toasted in butter), sweet orange slices, and white rice. Sauteed kale is a popular side dish too. Although this green is bitter, you’ll be glad you made it because feijoada sends diners begging for veggies to balance out the beans …
Read More
Serves 2-4 In Botswana, Cornmeal Pap is eaten with the fingers, dipped into stews to pick up additional flavor. Like soft polenta, Cornmeal Pap goes well with any stewed meat or vegetable. The mixture stiffens up quickly, however, so serve immediately after cooking. NOTE: Please use white cornmeal for authentic pap. (I had to substitute yellow) Ingredients: 1 cup cornmeal (fine or medium grind is best) 1 quart broth (vegetable, chicken, or beef) salt pepper Method: 1. In a medium pot, bring stock to a boil. 2. Stream in cornmeal slowly. Whisk continually to keep mixture from lumping. 3. As mixture thickens, you may need to switch to a wooden spoon. Allow to simmer gently until cooked to desired consistency, about 20 minutes. Season with salt and pepper. Serve immediately (Pap stiffens up considerably as it cools). Cornmeal Pap Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe In Botswana, Cornmeal Pap is eaten with the fingers, dipped into stews to pick up additional flavor. Like soft polenta, Cornmeal Pap goes well with any stewed …
Read More
Serves 2-4 Seswaa is traditionally highly salted. In fact, the simplest renditions of this yummy dish are made with nothing more than beef, salt, and water. Our version includes onion and minimal salt, since I was serving it to my daughter. The thickened juices become rich from long, slow simmering. Something between gravy and pulled pork in texture, this dish would be wonderful poured over biscuits. Ingredients: 1 1/2 lbs beef, cubed (I used chuck) 1 large onion, chopped water 2-4 Tbsp flour salt pepper Method: 1. Place all ingredients in a medium pot, except flour. The water should just cover the top of the beef. Bring to a simmer and cook uncovered for 2 hours. NOTE: Skim the fat every 20 minutes or so for a lighter flavor. 2. Using an immersion blender (or a mallet) break up some of the meat into small pieces. 3. Make a flour slurry (mix a little water with flour until it forms a glue-like consistency). Add to stew. Cook a few additional minutes, until the flour thickens …
Read More
Serves 2-4 I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft. If you’d like to leave the tomatoes a little firmer, add them half way through cooking. Ingredients: 1 lb baby spinach 1 large onion, sliced thinly 2 tomatoes, chopped 1 green pepper, sliced thinly oil salt pepper Method: 1. Add all ingredients to a large skillet or wok. Cover and heat over medium-low, stirring occasionally. Cook for about 30 minutes, or until all vegetables are soft. Serve hot. The thinner the onion, the quicker it will cook and become tender. Look how pretty – you can see the knife through the onion! 🙂 ‘ Bostwanan Stewed Spinach Greens Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft. If you’d like to leave the tomatoes a little firmer, add them half way through cooking. CourseSides …
Read More
Makes about 16 finger sausages Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired! Although this recipe contains pork, you may also make it with equal parts lamb and beef. NOTE: Pljeskavice (pronounced PLYEH-skah-vee-tseh) are made the same way, but you add finely diced onion & green pepper to the mixture. Then form them into little patties, about 3″ diameter. Serve the same way. UPDATE: A reader sent in the following comment, which may be useful to you in your stovetop travels: In Bosnia they are not made with pork. It is good to mix the meats, but pork is not used because of the high percentage of Muslim population in the country. Part of the country might use it, but again their most …
Read More
Serves 2-4 Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops. I will be making Prebranac over and over again. I suggest you do the same! 🙂 Ingredients: 1 cup dry Lima beans, cooked (or 2 cans, drained) 2 medium onions, chopped 1/8 cup olive oil 3 garlic cloves, crushed 1 Tbsp paprika seasoning salt pepper 1 Tbsp of flour Method: 1. Preheat oven to 400F. Heat up olive oil in a pot over medium heat. Add onion and cook until golden. 2. Add garlic, paprika, flour, salt, and pepper. Cook a few minutes until spices are fragrant and flour is moistened. 3. Add beans and stir to combine. 4. Pour into a casserole and bake until crusty on top, about 15 minutes. Enjoy hot! Just look at all those ooey-gooey, sweet onions! Awesome. Balkan Baked Beans | Prebranac Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Prebranac is rich, comforting, and tasty. This baked …
Read More
