New Caledonian Cuisine

 
Brunch Casserole

Brunch Casserole

Pork Fillet with Chicken Pastrami +sage and Tagliatelle

Pork Fillet with Chicken Pastrami +sage and Tagliatelle

Smoked Salmon with Mango and Avocado Salsa

Smoked Salmon with Mango and Avocado Salsa

New Caledonian Cuisines

Ingridients:

Original Recipe

Brunch Caserole

Bread:
Bread flour
Water
Yeast
Sugar
Salt
Vegetable Oil

Casserole:
Coconut Milk (Aray-D)
Milk
Red and Green Bell Pepper
Gouda Cheese (Natuna)
Chicken Pastrami
egg
Pepper
Mustard (Coleman’s)
Onion
Worcestershire Sauce (Lea Parrins)
Original Tabasco (McIlhenny)

Smoked Salmon with Mango and Avocado Salsa

Smoked Salmon (Blessing’s)

Salsa:
Avocado
Mango Gedong
Red chilli
Coriander (Desaku)
Onion
Thai Fish Sauce (King Lobster)
Salt
White pepper
Lemon Juice and Zest

Pork Fillet with Chicken Pastrami and Tagliatelle

Pork fillet
Salt
White pepper
Chicken pastrami
Dried sage leaves
Bread Flour (Baek-sul)
Olive oil
Butter (Lurpak)
Tagliatelle (Barilla)
Parmesan (Lemnos)

Description:

Brunch Caserole

We made the bread first using Kenwood breadmaker.. The bread is fine, but a bit crumble, possible because we dont put yeast on warm water so the rise wasn’t that great, i like the crust btw, it’s not hard but tend to be crispy like a pizza would have..

For the casserole, we used chicken pastrami we just bought because i want to have a taste on that pastrami.. 1st timer here on pastrami, it taste smooth but have a taste like smoked chicken. and we add milk, coconut milk and spices.. Darn it should have add cooking cream leftover but forgot.. Oh yeah.. I also cut my hand when i was cutting onion.. the blood was leaking like 4hours on and off… In the end, i like this one..

Smoked Salmon with Mango and Avocado Salsa

At first, smoked salmon is quiet rare, we bought cured salmon with orange but found one smoked at another supermarket. so we used it.. Odds on this meal are i dont like both mango and avocado, but daring myself to try them in hope to taste a bit of what’s a tropical taste like.. Heck! i live in tropical myself~ The salmon is delicios, but the salsa fails not because the mango/avocado, but because of the onions are too much/are uncooked and make a bitter taste.. I tend to put Mango a so-so but still have a dislike on avocado, plus avocado’s are hard to scrapped.. I wonder how the fruit vendor do that!!

Pork Fillet with Chicken Pastrami and Tagliatelle

The words escalope is new to me.. It’s similar to the “Chicken Cordon Bleu” that’s highly available in cafe and restaurant in indon, but never thought that they are supposed to be called escalope technique.. Althought the chicken cordon bleu is more to deepfried and using bread crumb, this only only fry stirring and i used korean soft bread flour.. Turned out great. i also like the sage inside.. First timer to on the condiment, Tagliatelle.. I cooked it on the sauce pan after i cooked the pork, so it’s a bit brownish from the almost burnt down butter since i was a lazy fella. But perfectionist brought my sanity and i moved them to a new pan.. So the brownish colour was from that burnt butter.. You know what! They taste great~

Additional Spices:

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Brunch: 3.5/5.0
Salmon Salsa: 3.0/5.0 -> remind me to at least cook the onion
Pork: 4.0/5.0

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Belizean Cuisine

 
Belizean Rice and Beans, Stewed Chicken, Potato Salad

Belizean Rice and Beans, Stewed Chicken, Potato Salad

Ceviche (Squid)

Ceviche (Squid)

Belizean Cuisines

Ingridients:

Belizean Rice

Original Recipe

Rice (Koshihikari)
Red beans
Garlic
Onion
Red Onion (shallots)
Bacon pieces
salt
black pepper
Chicken Boullion
Dried thyme
Coconut milk (Arai-o)

Belizean Chicken Stew

Original Recipe
Chicken fillet
garlic
onion
Red Onion (Shallots)
salt, pepper
Thyme
Black pepper
Chicken boullion (cheating~)
Worchestershire sauce (Lea parrins)

fake Recado Rojo:
Red Paprica pepper, oregano, cumin, clove, cinnamon, Pimento
Lemon juice

Red and green bell pepper
Tomato

Belizean Potato Salad

Original Recipe

potato
String Beans
Carrots
Tomatoes
Mayonnaise (Remia)
Cooking Cream
Onion
Red Onion (Shallots)
Garlic
White pepper (Ladaku)
Salt

Belizean Ceviche

Original Recipe

Squid
Tomatoes
onion
Red Onion (shallots)
Lemon Juice
Salt (salt to taste)

Description:

Belizean Rice

It would be our first time to really cook complete stuff like this. so we used so many cooking utensils *o*..
Just as usual, it’s smokie’s crazy idea to use japanese short grain rice, Koshihikari into this cuisine, which makes em good i supposed.. To be honest, i dislike beans because it have the soft mashy texture when being boiled.. But i tried to make them knowing it’s supposed to be one unique stuff found in most latin america cuisine.. Unlike usual way, we tend to cook them in a pot rather than rice cooker in hope of stirring the beans and other ingridients. Turned out i can manage to make the beans not that soft even thought it’s like 1 hour of cooking. And oh yeah.. We did follow the recipe to soaked it in water overnight, knowing later it seem to be a waste of time since the recipe said dry beans, but mine are fresh~ The taste is a bit too plain, so we add chicken boullion

Belizean Chicken Stew

Now now, for the meaty part, we cook this chicken, and trying using the newly found pimento which i thought never been found in here.. I never thought that it has other name as “Allspice”. So i have most of the ingridient in spicing this chicken, recado rojo, except for mexican oregano which i substitute with ordinary ground oregano and annatto, which i substitute with red pepper paprica. Anyway, this chicken only tend to be strong by these spicies, but tend to be less inferior in taste from most of the chicken i ate, so i took liberty to add chicken boullion (cheating~) in hope to make this taste stronger than its counterpart meals.. Smokie tend to complain that the cumin taste is just too strong, since i used baba rafi’s indian cumin.. lol.. oh well, in my opinion, cumin is the 2nd most strong taste in this chicken, alongside the lemon juice that i used, the stongest one would be pimento.. It taste like ginger+Cinnamon btw.

Belizean Potato Salad

Ummm.. first time to make cream salad.. I thought i wont like it, but somehow it taste a bit refreshing.. Now i feel like being introduced to salad world when mostly i am only eat meat.. but meat would always be my favourite <3

Belizean Ceviche

Supposedly, this is to raw, but i really doubt it’ll taste great when knowing how we fail to make sushi because of cant keep or find a fresh seafood/fishery stuff. so i cook it using the leftover oil from the previous meal, chicken wing.. And then soaked it with lemon juice like the recipe told me to.. Add some bell peppers, tomato, onions and stuff, and it taste refreshing too, kinda like salad even thought i fried it!! lol..

Additional Spices:

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Rice: 3.0/5.0
Stewed chicken: 3.0/5.0
Potato Salad: 3.5/5.0 (wont be that special if i eat to many of em)
ceviche: 3.0/5.0

In short, i dont feel like Belizean cuisine is that special even thought i’m still satisfied will all our making..

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How to Make a Random Pulla

 

So.. Welcome folks.. I just challenged someone the other day to make an example in making Pulla, a Finnish Bread which she took my challenge and made hers..

Here ye go.. Ya can take a look at it:
http://somerandomonis.blogspot.fi/2013/09/pulla-recipe-for-foreigner.html

So in regards of making it posted, I’ll post mine too..

The Ingridients:

Salt

Salt

Sugar

Sugar

Yeast

Yeast

Low Fat Milk

Low Fat Milk

Flour

Flour

Cutting the Butter

Cutting the Butter

Egg

Egg

Cinnamon

Cinnamon

Cardamom

Cardamom

What the heck Smokie!!! I must pose everytime he wanted to take a pic of the ingridients!!

Mixing Stuff

So i starting to mixing stuff.. Preparing the flour, so i have around 7 dL of flour or around 200 grams of flour..

Flour

Flour

Then I heat the milk a bit, so the yeast will become active faster.. Only thing is I found out I heating em too much and it almost boils.. The milk could be reaching 60-70C at that time.. In the end, I continue to do my scanning with Smokie..

Around 5 Minutes later:

Yeast

Yeast

Huey… I mix the yeast.. Somehow i really feel that the yeast are too much.. it’s 2 pack of yaest or 22 grams of em.. Anyway, I obey our holy words from in the holy crappy book from Smokie as the medium, but i took liberty to add 1 tsp of sugar so the yeast will become active faster:

The Holy Recipe

The Holy Recipe

While waiting for the yeast to rise, I cut the butter to around 70 grams.. Funny thing when I opened the container, the smell is a bit errr.. Rotten?? But it’s gone after a while..

Cutting the Butter

Cutting the Butter

Mixing other stuff like salt, cardamom, and cinnamon to the milk mixing..

Cinnamon

Cinnamon

and Egg? Does it really require egg? I got words from up above from my sattelite says this:

Holy Words from high above!!

Holy Words from high above!!

Why the butter is hard to mix?

Why the butter is so hard to mix?

Why the butter is so hard to mix?

So i’m cheating…

I'm Cheating.. Yeah..

I’m Cheating.. Yeah..

Then!! I put the mixing to the flour!!
IMG_2690

Ugh.. Cant’s cheat the whole time:

Kneading

Kneading

KKK Done… Putting in warm water

Before Rising

Before Rising

Waiting for it to rise.. and… How quick!! It’s not even 30 minutes.. I feel the yeast is too much..

Rising Dough

Rising Dough

Making the Bread

Rising Result

Rising Result

So I cut the dough in half, then rolling it just like my tutorial says:

Cutting and rolling the dough

Cutting and rolling the dough

I feel like mine is not very sticky like the tutorial is.. and…. I made a knot out of em.. Figure the 1st knot, but cant really make the later.. so the later is somewhat a random knot..

Knotting

Knotting

I have brush, but since I followed the tutorial, i just pour em with all my might and hand.. Sprinkle em some dust sugar.. WAIT!!! SUGAR!!! I COMPLETELY FORGOT ABOUT SUGAR IN THE DOUGH!!! MY MEDIUM DIDNT SAY SO!!!!

Sprinkling

Sprinkling

Voila..

Spread

Spread

Cooking time~

Pulla in Oven

Pulla in Oven

And the result, without sugar that is..

Low Fat Pulla

Low Fat Pulla


Smokie add more sugar:
Baked Sprinkled Pulla

Baked Sprinkled Pulla

And i ate 1/4 of it because i still have other bread (traumatize because i feel like mine can be failing, and somehow it is).. I feel like my Pulla is too much for diet..

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Yemeni Cuisine

 
Saltah with Basmati Rice

Saltah with Basmati Rice

Samboosa

Samboosa

Yemeni Cuisines

Ingridients:

Saltah [سلتة]

Original Recipe

Vegetable oil
Red onions
Potatoes
Lamb Loin
Beef stock (Knorr)
Rianto Tomatoes
lemon juice
Red chillies
Garlic
fenugreek seeds
ground cumin
ground cardamom
Dried Coriander
Cabbage
Salt
Scallion

Samboosa (Samosa)

Original Recipe
Vegetable oil
Red Onion
Ground beef
Garlic
Salt
Chicken bouillon
Cumin
garam masala
Tomato paste
Red pepper paste
Potato
Cabbage, chopped
Zucchini, shredded
Scallion
Egg roll wrappers

Description:

Saltah [سلتة]

This should be my first time creating middle east cuisine.. Heck is, when i tried finding a suitable menu for me, mostly it turns out i need a unique middle east butter called Semn (which google reccommended me to search for semen instead, lol).. Anyway, since using other type of butter wont make it unique, I decided to create saltah which would be the national’s dish of Yaman..

To make this dish isnt that hard, mostly deals with the stew of the meat, moreover i used beef stocks instead of creating my own beef broth, so that would require less time and easier setups.. But from here on, i learned a thing about fenugreek seeds that need to be dip with boiling water before even used.. So that’s new for me.. And with dipping, the taste of the fenugreek turns stronger.. Anyway, I ate this dish with Hilbeh and Zhug which I created it on my own, and it tastes great, especially with Zhug..

Samboosa

Not that i have so much choice to make yemeni cuisine, so I choose Yemeni Samboosa (Called pastel in Indonesia) and creating a Yemeni taste with garam masala and indian cumin (lol that’s still fake).. I didnt make my own egg wrapper, so we bought them and since we got lazy to cut them in long stripped, I created it from a round one and fold them into somewhat square shape.. Turned out good, and some I fold it into a roll kinda like what spring roll do..

Additional Spices:

Zhug and Hilbeh

Zhug and Hilbeh

Zhug and Hilbeh

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Saltah: 3.5/5.0
Yemeni Samboosa: 3.0/5.0

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Vietnamese Cuisine

 
Cơm Rang Thịt Bò - Fried Rice with Beef

Cơm Rang Thịt Bò – Fried Rice with Beef

Banh Xeo

Banh Xeo

Nuoc Cham

Nuoc Cham

Vietnamese Cuisines

Ingridients:

Cơm Rang Thịt Bò

Original Recipe

Rice:
One day old rice
butter
Onion
Salt
Pepper

Beef:
Grounded beef
Vietnamese ketchup*
Minced mint leaves
red wine vinegar
Palm sugar

*Ketchup:
Vegetable oil
shallots
Habanero
Fish sauce (King Lobster)
light soy sauce (Kwong Cheong Thye)
dark soy sauce (Wei Chuan)
Shrimp paste (ABC)
salt
Rianto tomatoes (future note: 3 is enough to make around 500ML)
Lemon rice vinegar (Beksul)
palm sugar

Egg:
chicken eggs
Salt
Grounded Ginger
Grounded Cardamom
Grounded Nutmeg

Banh Xeo

Original Recipe
Pancake:
rice flour ()
cornflour (Pazola)
coconut milk (Aroy-D)
water
ground turmeric
sugar
salt
white pepper
Vegetable oil

Filling:
brown onion
Pork Loin
prawns
Bok Choy

Nuoc cham:
Fish sauce (King Lobster)
Lemon Juice
water
sugar
Green Chilies
Garlic

Description:

Cơm Rang Thịt Bò

Although this recipe look easy to make, by stirring meat and sauce, rice, and making omelette, i took liberty to make my own ketchup, Spicy Umami ketchub that’s somehow relate to Vietnamese stated in the link above.. The fault on mix them together with this recipe dish would be i used red wine vinegar+palm sugar instead of using sweet red wine.. Smokie didnt like em because of too sour taste.. What a pity since this one is my favourite.. I kinda like how simpleness the recipe could create.. Buttery rice at the bottom, sour part at the middle, and plain egg on the top.. For future note, the egg shouldn’t be given too much spicies.. And i found myself eating plain-spicy-plain texture kinda like the one i found on hotdog/hamburger.. And also, dont mix the rice with the meat..

Oh yeah, i find it this dish is similar with the one i usually see on Manga or asian culture for kiddies meal..

Banh Xeo

This is kinda funny, I obey everything the recipe said.. In the end, i feel like I’m making a jellish pancake instead of thin like pancake in the picture, when i create em, i didn’t bother to look at the picture on the website as my cue to make one.. Anyway, the mix of turmeric and coconut milk create a taste similar to that of pandan, i’m quiet suprise by it.. Although the one we made seems to be in a mess, when creating layer, they mixed up instead and become somewhat likea lump… Nuoc cham kinda taste great with this recipe, although Smokie doesnt like em mixed.. {:{)..

In the end, even it shapes like a lump jellish type pancake, i still like em..

Additional Spices:

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Cơm Rang Thịt Bò 4.5/5.0
Banh Xeo: 4.0/5.0

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Dutch Cuisines

 
Kaasprak

Kaasprak

Slavinken

Slavinken

 

Dutch Cuisines

Ingridients:

Kaasprak

Original Recipe
Potato
Beef Boullion (Knnor’s)
Milk
Scallion
Cellery
Gouda Cheese (Natuna)
Onions
Butter
Pepper

Slavinken

Original Recipe
Grounded beef
Grounded Pork
Beef Boullion (Knorr’s)
Milk
Bread Crumbs flour (Beksul)
Egg yolk
nutmeg powder
Mustard (Coleman’s)
Kecap Manis (Bango)
Bacon (Aroma)
Butter
Onion
Scallion
Celery

Description:

Kaasprak

Making this is very much similar to the previous Piggy Potato (Kartulipõrsad) from Estonia, although I disregard some advices from the food.com’s recipe, since i dont have deep pyrex and large pot wouldn’t be an option too.. Anyway, the result still give cheesy squeaky gouda inside after more than 45 minutes baking. And i didn’t put some salt inside, the beef boullion i made already fit in enough salt.. Good thing that i taste the mash 1st.. I added some scallion and celery because they were some leftover from Saucijzenbroodjes before..

Slavinken

Now this is kinda unique for me, wrapping bacon to the madely sausage.. Anyway, i like this recipe although not very different from eating any other type of food since mustard and kecap manis aint really make the taste strong.. I just gave em about 1 teaspoon per 300 grams of meats.. Indeed there’s a bit sweet taste (i choose Bango anyway), but that can be disregard entirely knowing that i put some beef bouillion leftover from Kaasprak (that’s a good thing) making this recipe more beefy taste.. and not to forget some scallions and celeries and onions, they must be blended in small bits so they wont destroy the shape of slavinken, but Cuvee Rattles destroyed 1 before i took a photo of it with her paw.. @.@.. I would like it if there’s more spices inside, i think i need more mustard to make it more western or more soy sauce (not kecap manis thought) to make it more asian..

Additional Spices:

Lea Parrin’s Worchestershire sauce

Harga:

Homemade

Lokasi:

Homemade

Comment:

Rating: Kaasprak: 3.0/5.0
Slavinken: 3.0/5.0

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