The first feast

The first Iranian things I tried making were from the dinner selection. The menu went as follows: bread herb salad pickles kashk-e badenjan chelow khoresht – sour tofu and herbs I read in Saraban that Iranian meals usually begin with flat bread and a basket of herbs and cheese. These are then followed by pickles,…

Quick Hit – Aoili

I may have stumbled across the best vegan aioli. In the world. Ever. Ok, so I haven’t had vegan aioli before now, so I may be over-reaching with that statement, but its was pretty darn good. Here’s the recipe: Vegan Aioli 1 pack firm silken tofu (297g) 3 tb olive oil 3tbp vinegar 2-5 cloves…

Cannelloni

Cannelloni is my favourite pasta dish. I adore it, and make it whenever I can. I used to love it filled with egg and cheese and covered in parmesan, but I think my vegan version stands up to the test. You can use bought pasta cannelloni “shells” if you like, but the recipe for the…

Gintaang Talong and Adobong Gulay

Gintaang Talong is Eggplant in Coconut milk. Similar to the squash in coconut milk, but much simpler. Basically, you just get some eggplant, and simmer it in coconut milk. Easy. I used the recipe from http://www.asiarecipe.com which has an excellent section on vegetarian Filipino foods. It turned out like this: So, sort of grey, and…

Devil Curry and Ais Limau

After the disastrous attempt at sambal, I decided it would be wise to go back to the world of following recipes. This one is a recipe from The Food Of Malaysia, by Wendy Hutton, which by the time you are reading this, will be back in the Preston Library for you to enjoy. Devil Curry,…

“Edible” Playdough: at least it wasn’t blue

Next up in our culinary trip to Tanzania, we tried Kuku Paka (tofu in coconut milk), Kachumbali salad, and Ugali, the national grain dish. I let you know now, it was a dreary night, with a rush to eat, bad photos, and not my best cooking effort. Sorry. For the tofu in coconut milk, I…

White-girl curry tofu

I haven’t heard many other Aussies talk about this dish with the fervor my sister does- she is a true fan. When we were kids its was a big hit at our place, and the only point of tension would be the debate about using sausages, or barbecued chicken. I used tofu this time, after…

Scattered Sushi

Scattered sushi, or bara sushi, or chirashi, is basically just potential sushi fillings/toppings arranged over rice in an interesting way. Some people make it by actually just scattering the toppings, but others pay a great deal of attention to presentation. There are so many gorgeous scattered sushi pics around, and to get an idea of…

Teppanyaki and stuff

The plan was to make sushi, but when I wandered into the kitchen I was so sleepy and generally out of sorts that fiddly food was out of the question. Instead, I decided to make something teppanyaki-ish, with some vegies and noodles. I have fond memories of real teppanyaki, which I first encountered at a…

The taste of Autumn

According to Practical Japanese Cooking, Yudofu, or simmered tofu, has become so synonymous with Autumn that the word is now considered a ‘season word’. Essentially just blocks of tofu simmered in barely flavoured water and served with condiments, I thought this dish was likely to be too bland for our salt-addicted household. Boy was I…

Aloha!

I’ve decided that this will be the last night of American food, because its time to move on to greener, healthier pastures. Hawaiian food, Succotash Stew and Gumbo battled it out for the chance to be eaten and reviewed at our place. Annnnnd the winner is… Hawaii! Mainly because I’m not that into okra (gumbo…

Puerto Rico *catch-up double post Tuesday*

I decided to include Puerto Rico in my America stop for two reasons: most people don’t realise that Puerto Rico is somewhat Governed by the USA, and there are actually more Puerto Rican people living in mainland USA than in Puerto Rico. I’m a little behind on the plan, so Monday night became Puerto Rico…