Sunday, 22 April 2018

Red Rice Porridge

MEGA BLOGGING MARATHON - APRIL 2018

#87 BLOGGING MARATHON 

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST
DAY 18

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   Meeting old classmates after many many years can be either exciting and you just pick up where you left or it can be a disheartening experience. I've met a few of my classmates after a long time. With a couple after catching up with what's transpired from the time we left school to the present, we remain friends but not best friends. With a few I've just chosen to not keep in touch as our opinions and lives are so different. 

   Today hubby met up with an old class mate of his after a long time. While they couldn't stop chatting away and catching up, the wives had to feel as comfortable as possible by making small talk. But what made so happy is to see how happy both were to catch up from where they left. 
Would I want to go to a class reunion? Well, yes definitely would as it would be nice to know how life has treated people you've schooled with.  What is your opinion about school or college reunions?

   Today's breakfast dish begins with R. I initially had planned the famous Roti John from Singapore/Malaysia. However, after so many egg breakfasts, I decided to make something quite different. That doesn't mean I'm over and done with eggs but for today, yes. R is for Red Rice Porridge all the way from BHUTAN. Bhutan is such a majestic and beautiful Buddhist Kingdom. Years back when hubby and I were much younger and more adventurous, we decided to got to Bhutan. Hubby had seen the scenic pictures of Bhutan in National Geographic and really wanted to visit the country. Not knowing the rules and regulations fully well, we landed up by road in the border town of Phuntsholing. We checked into a hotel and hubby went to the permit office to see if we could go further into Bhutan. Unfortunately we didn't get it and next day had to leave. Bhutan has a policy of allowing only a certain number of tourists into the country every year. Its their way pf preserving the pristine environment and controlling the 'bad' influence of the rest of the world.Maybe one day we will visit it.

  Bhutan is famous for its red rice and is the staple rice for the Bhutanese.Besides using the rice to make various dishes for lunch and dinner, they prepare a red rice porridge for breakfast. Also known as thupka(not the same as the soup), its just the right kind of hot and hearty meal you'd want, to fight off the cold mountain air. It is served either with a small pieces of meat or served on its own with some yak butter and yak cheese called chhurpi. The porridge has a lovely earthy and nutty flavor. The porridge is served along with some yak butter tea made of black tea with some butter in it.

   Make this nutty, creamy and absolutely delicious porridge for breakfast. Something different and healthy. I didn't have access to yak butter and cheese so opted to use what was locally available. I used feta cheese.







RED RICE PORRIDGE  
Serves 2

½ cup red rice
2-3 cups of water, depending on the type of red rice used
¼ tsp salt
½ tsp ginger paste or cut into thin slivers
5-6 Sichuan peppercorns, ground into a coarse powder
2 tsp butter
2 tbsp soft cheese like feta or ricotta (instead of soft yak cheese)


  1. Wash the rice in a sieve for a few seconds.
  2. Add it to a pan along with the water, ginger and salt.
  3. Cover the pan and cook the rice over medium heat till it is soft and cooked. The rice will turn from red to a pink colour.
  4. If necessary add some more water.
  5. Puree the rice a bit(not into a smooth consistency). It should be coarse.
  6. Add pepper and mix well.
  7. Spoon the porridge into serving bowls.
  8. Top it with some butter and soft cheese.
  9. Serve it piping hot with some yak butter tea.
Tips:
  • I soaked the rice in water for 30 minutes so that it would cook faster.
  • If you don't have Sichuan peppercorns, using normal black peppercorns.
  • Adding small pieces of cooked meat is an option.
  • I found the above recipe was enough for hubby and me as the preparation is filling. However, you can increase the amount of rice to make more porridge.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia
O - Oladushki - Russia
P - Pandesal - The Philippines
Q - Qistibi - Tatarstan and Bashkortostan

Check out what other Mega Blogging Marathoners have made for Day 18:

 
   



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Saturday, 21 April 2018

Qistibi

MEGA BLOGGING MARATHON - APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  - INTERNATIONAL BREAKFAST
DAY 17

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   If you've read my yesterday's post, I had mentioned that I have to make idli sambhar for my Lions Club meeting. All went well, everyone enjoyed it. However, last night when I was grinding the rice and dal to make the batter, my blender jug broke. Literally the bottom bit crumbled into pieces, thanks to the salty water we get in our taps that over time the metal parts got rusted. I shouted to my hubby to get ready immediately so that we can make it to the only supermarket in town before it closes. 

   Hubby tried to reason with me that in my urgency to get another blender, I'll pick whatever I see first and then later regret the buy. I told him that he does not understand. He tried to convince me that he understood my predicament. Then he suggested I borrow my neighbor's blender. At first I didn't thinking what if it gets spoilt. Ever resourceful hubby said that if that happens then we'll buy two! Finally borrowed the blender from my neighbor. Tomorrow going to hunt for a good food processor.

   What would life be without neighbors? They're usually the first ones who come to your aid. During our visits to Montreal, as much as I love the parks, the weather, the cleanliness, the availability of quality goods, I tell my hubby that I miss chitchatting to my neighbors. In all these years that we've been visiting my son, we don't even know the neighbors. Its just too quiet for me. I get a chance to talk tony immediate neighbor every day. If she doesn't see me and I haven't mentioned to her that I'll be going out, she will immediately call to find out if I'm ok. 

   Day 17 the breakfast (which I served hubby for lunch) turned out to a pleasant surprise for both of us. We both love mashed potatoes and these flatbreads were perfect as lunch with a large serving of salad. I made Qistibi which is famous in Tatarstan and Bashkortostan(also known as Bashkiria) both are federal subjects (republic) of the Russian Federation. Frankly I've not heard of these republics. But hey as food bloggers not only do we learn about food and different cuisine but also about different parts of the world. While doing my research for breakfast around the world, I was looking for breads that are a part of breakfast and stumbled upon Qistibi. The name itself caught my attention. What a unique name. I did a happy dance that I've found something beginning with Q, before so many of the easier letters. 

  Qistibi is popular as a breakfast dish. The stuffing can be either mashed potatoes or a millet gruel. Its usually served with tea that is extra milky and has some dried fruit in it. I didn't make the tea as it was lunch time, but served qistibi with some sour cream. Rolling the flatbread really thin was a bit of a challenge but worth every effort. While I was making qistibi, thought hubby will say that its just a fancy name for aloo paratha. However, it tastes so different from aloo paratha as the mashed potatoes are nice and creamy and hardly any spices are used.


Check out the recipe for Qistibi and do Google Tatarstan and Bashkortostan. They both look so beautiful. It's on my the bucket list ;)















QISTIBI

Makes 6
Recipe Source: The Bread Guru

For the flatbread:
1 cup plain flour
1 tbsp butter, at room temperature
¼ tsp salt
a generous pinch of soda bicarbonate (baking soda)
¼ tsp sugar
2 tbsp plain yogurt
4 tbsp milk

For the mashed potatoes:

2 medium potatoes, peeled and cut into chunks
½ tsp salt
2-3 tbsp milk
1-2 tbsp butter
1 small onion, finely chopped
½ tsp pepper powder

extra butter or oil for frying

extra flour for dusting

Preparation of the flatbread:

  1. Mix flour, salt, sugar and baking soda in a bowl.
  2. Rub the butter into the flour.
  3. Mix yogurt and milk. Add to the flour and make a dough.
  4. Take a little butter or oil in your hands and knead the dough till it becomes smooth.
  5. Cover the dough and let it rest for 20-30 minutes.
  6. Divide the dough into 6 parts. Shape them into balls.
  7. Roll each part into a flat thin circle, like a tortilla or roti but much thinner. The diameter of the rolled circle should be about 7"- 8".
  8. Cover the rolled flatbread with a tea towel so it doesn't dry out.
  9. When you've rolled all the divided dough, heat a pan over medium heat.
  10. Place the flatbread on the hot pan and cook it till bubbles appear. 
  11. Flip it over and cook for a few seconds.
  12. Remove from the pan and cover it with a tea towel.
  13. Repeat steps 10-12 with the remaining flatbreads.
Preparation of the mashed potatoes:
  1. Add the cubed potatoes in a pan with just enough water to cover the potatoes.
  2. Cover the pan and let the potato pieces boil till done.
  3. Remove the water (save it to add to soup or use it to make dough for roti or naan).
  4. While the potatoes are still a bit hot, mash them completely.
  5. Add salt, pepper, milk and butter and mix well.
  6. Heat 1 tbsp oil or butter and stir fry the chopped onions till done.
  7. Add the fried onion to the mashed potato mixture and mix well.
Preparation of Qistibi:
  1. Heat the pan again over medium heat.
  2. Divide the mashed potato mixture into 6 parts.
  3. Take one part of the mashed potato and spread it out on the flatbread to make a thin layer.
  4. Fold the flatbread into half, just like a quesadilla.
  5. Place it on the hot pan. Brush some butter on the upper side of the qistibi.
  6. Flip it over and let it cook till brown specks appear.
  7. Brush some butter on the upper side and flip. Let it cook till its light golden in color or brown specks appear.
  8. Repeat steps 3-7 with the remaining flatbread and mashed potato.
  9. Serve qistibi with some dried fruit tea. 
Tips:
  • As I made a small quantity I avoided adding egg and used yogurt instead. If you double the recipe then you can add one medium egg to the dough. You may need less milk. However, even though I didn't add the egg, the flatbread turned out soft and a little crispy.
  • To make dried fruit tea, usually equal parts of water and milk are boiled with some dried fruit of your choice. 
  • Use extra flour for dusting to help you to roll out the flatbread thin.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia
O - Oladushki - Russia
P - Pandesal - The Philippines

Check out what other Mega Blogging Marathoners have made for Day 17:

     


   


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Friday, 20 April 2018

Pandesal

MEGA BLOGGING MARATHON - APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  - INTERNATIONAL BREAKFAST
DAY 16

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   As we're fast approaching towards the end, a few of my recipes are not ready and am fighting for time to make them. I had an idea what I wanted to make but some got left undone as I went away on a family holiday. Now with daily routine, water issues, inviting guests over for dinners and tomorrow have to make idli sambhar for my Lions Club dinner (nearly 20 people), I'm yet to make my breakfast dish with Q.  The only way I can see myself making that tomorrow in between steaming idlis and simmering sambhar is perhaps serve it to hubby for lunch. He somehow enjoys his porridge with fresh fruits and nuts from Monday to Saturday and Sunday has to be a cereal day. He can eat the same food every single day. Me on the other hand, I want variety. 

   Anyway, lets get talking about today's breakfast and worry about Q tomorrow. Today is it P for Pandesal from the PHILIPPINES. Pandesal literally means bread of salt. These rolls are typically served with coffee and accompanied with butter, cheese, jam or peanut butter. These rolls are a Spanish version of the French baguette. The Philippines was once a Spanish colony.

   Though the name is pandesal, bread of salt, it actually tastes sweeter. The rolls are soft and because they are coated with bread crumbs before baking, the crust is crispy when warm. Next day the rolls tend to become soft but when toasted taste heavenly.  These rolls reminded me of the pav rolls. Soft and buttery. 

  Since I started preparing the breakfast dishes butter and jam consumption has gone up. So for these rolls the jam had to stay in the fridge. Instead we enjoyed these rolls with some cheese. Next day hubby enjoyed the rolls with soup and I dunked mine in proper milky coffee. 






PANDESAL
Makes 12

3 cups plain flour(all purpose flour)
¾ cup warm milk
2 tsp dry active yeast 
1¼ tsp salt
¼ cup sugar
3 tbsp butter, at room temperature
1 egg, lightly beaten
½ cup bread crumbs

extra flour for dusting
extra butter for greasing

  1. If you're not using instant active dry yeast then you need to let it ferment for a while. Take some warm milk, add about 1 tsp sugar from the measured sugar. Mix well. Sprinkle the yeast over it. Cover and let it sit for 10 minutes till the mixture is frothy.
  2. Mix salt and sugar into the flour.
  3. Add the yeast mixture, the remaining milk, egg and butter.
  4. Mix the dough with a spatula or wooden spoon. Let it rest for 10-15 minutes.
  5. Sprinkle little flour on the worktop.
  6. Tip the dough onto the worktop and knead till you get a smooth and silky dough. The dough may be sticky but don't be tempted to add too much flour. Instead grease your hand with some butter.
  7. Shape the dough into a ball and return it to a greased bowl.
  8. Cover with a damp tea towel or cling film and let it rise till its double in size. Mine took  about 1 hour.
  9. Dust the worktop lightly with flour. Take the dough out of the bowl onto the worktop.
  10. Deflate it gently and divide it into 2.
  11. Roll each dough part into a log about 6" long. Roll both the logs in breadcrumbs.
  12. Slice the logs diagonally, about 1" thick. 
  13. Roll each piece again in breadcrumb and place it on a lined baking tray.
  14. At this point you can place the pandesal close to each other to make pull apart rolls or place them about an inch apart to make individual rolls.
  15. Let the rolls rise till they are double in size, about 45-50 minutes.
  16. Preheat the oven to 180°C.
  17. Bake the pandesal for 15 minutes or till the tops are golden brown.
  18. Remove the rolls from the oven. Let them cool down a bit on a wire rack.
  19. Serve warm pandesal with coffee, butter, jam, peanut butter or cheese. 
Tips:
  • Place the shaped rolls apart for individual rolls or close together to make a pull apart bread.
  • As you don't want chewy buns its best to use plain flour and not bread flour.
  • Don't be tempted to add more flour as the rolls may turn out dense.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia
O - Oladushki - Russia

Check out what other Mega Blogging Marathoners have made for Day 16:

     
   


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Wednesday, 18 April 2018

Oladushki - Russian Pancakes

MEGA BLOGGING MARATHON - APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  - INTERNATIONAL BREAKFAST
DAY 15

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   Today hubby took me out for lunch to a Chinese Restaurant which is at what all Kenyans know as Lighthouse. Its like recreational place by the sea. Looking over from the cliff, you can see the blue sea, watch ships passing by, enjoy roasted cassava, roasted sweet potatoes, roasted corn, fried cassava, cassava chips, coconut water, ice creams and lately boiled eggs, sodas, potato chips have been added. This is one place that no body leaves Mombasa without visiting. As you enter the famous Mama Ngina Drive as the road is called, from the ferry side, you'll be greeted by really big, fat trunked baobab trees. If you enter at the other end, you'll pass State House, the official Mombasa residence of the President and come to the famous Mombasa Golf Club, founded in 1911. Lighthouse has many fond memories for me. Its where we'd come with my cousins whenever we visited Mombasa. We'd walk all the way from their home, run around, enjoy cassava chips served in cone shaped newspaper and then walk back when it became dark. Pretty safe to walk back then. After my marriage, that's where hubby would take me when I had a serious craving for Choco Ice a vanilla chocolate ice cream sold by Lyons, brought to Lighthouse everyday in the afternoon by ice cream vendors pushing little white carts. Its where we've brought our kids when they were young, its where hubby and I have sat in the evenings to enjoy the cool breeze when we've had power cuts for long hours as our previous apartment would become like an oven. Its where my father in law and mother in law would meet up with friends every evening. Basically Lighthouse use to be full of life and you'd definitely meet someone you know.

   Nowadays the story is completely different. Its become so filthy, temporary structures with plastic, wood and stones are put up everywhere. Food is sold there and the surrounding is strewn with plastic bottles, papers, broken plastic chairs, stones, basically making the place very uninviting. Once I saw a tourist bus there and felt, that they were brought here so that they could see how as citizens of a beautiful country, we just don't know how to keep it clean and beautiful. I seen a few of the old baobab trees chopped down, matatu drivers, touts, and the youth idling around there have become a menace, banging on cars and windows. Tuktuks and matatus stop in the middle of the road. Just so much filth everywhere and no law and order. Its such a shame. Charity Clubs like Lions Clubs, Rotary, Round Table over the years have put in so much effort and money to make Lighthouse a place of relaxation for all but unfortunately Mombasa County has not taken it up on them to keep it that way. Pay the cops a few shillings and overnight illegal structures are put up, messing up the area.

   Day 15 breakfast is Oladushki, Russian pancakes from RUSSIA. They are slightly different from the normal pancakes we make as kefir is added to the batter. Also the pancakes are small in size, more like bite size as the name suggests. If you don't have kefir use yogurt or buttermilk instead. Oladushki is a popular Sunday brunch item in not only Russia but also in Ukraine and Belarus. These small pancakes can be served with jam, honey, sweet condensed milk, sweet yogurt or as a savory option too with sour cream and caviar or salmon. The batter can be made using wheat flour or buckwheat flour. I opted for wheat flour as I didn't have any buckwheat flour.











OLADUSHKI
Makes 24 pieces
Recipe source: Video Culinary

1 cup yogurt or kefir
1 cup flour
1 large egg
1-2 tsp sugar
¼ tsp salt
1 tsp baking soda (soda bicarbonate)
oil for cooking the pancakes
  1. Sift flour, salt and baking soda together into a big bowl. Add sugar and mix well.
  2. Mix egg, yogurt or kefir together. 
  3. Add the flour mixture to the egg mixture. 
  4. Mix till the flour is incorporated into the liquid. Don't over mix.
  5. Let the batter rest for 20-30 minutes.
  6. The batter will have become all nice and frothy.
  7. Do not stir it again.
  8. Heat oil in a shallow pan about  ½" or so over medium heat.
  9. Take a tablespoon and scoop up the batter from the side of the bowl.
  10. Drop it into the hot oil.
  11. Repeat steps 9 and 10 till you have about 4-6 pancakes sizzling in the pan. The number is obviously depend on the size of the pan.
  12. Once you see the edges have turned golden brown, flip the pancake over and let it cook.
  13. Remove from the pan onto a plate which is lined with some kitchen towel.
  14. Repeat steps 9-13 till all the batter is over.
  15. Serve hot pancakes with honey, jam, sweet condensed milk, sweet yogurt, fresh cream,cream cheese, salmon, caviar or any topping of your choice. I chose to serve it with some strawberry jam.
Tips:
  • Its the bubbles that develop that makes the pancakes really fluffy. So don't mix the batter after it has rested.
  • As soon as they come out of the pan, the pancakes deflate a little but they are so soft and delicious.
  • Don't make the mistake of pressing the pancakes down with the spatula. They will not be soft and fluffy.
  • Can be kept warm in the oven till ready to serve.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia

Check out what other Mega Blogging Marathoners have made for Day 15:

   
   


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Tuesday, 17 April 2018

Nasi Goreng

MEGA BLOGGING MARATHON
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS-INTERNATIONAL DISHES
DAY 14

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

  When I decided to participate in this Mega Blogging Marathon, I knew immediately what I was going to make for the letter N. As some of you might have read my previous posts hubby and I spent last Dec in Bali. However, due to the unfortunate motorbike accident my daughter in law met with, we were not able to see as much of Bali as we would have otherwise. However, its the best bonding time we had with my son and daughter in law. 

  My son had booked a villa for us. In the evenings the receptionist would ask us what we'd like for breakfast. There wasn't much choice, it was either continental or Indonesian. On the 2nd day I decided to try the Indonesian breakfast. My son reminded me to tell them no ayam(chicken), Bebek (duck), sapi (beef), babi (pork), Ikan(fish). I was happy that I've covered the vegetarian ground pretty well. Next morning I get the famous Indonesian breakfast Nasi Goreng with shrimp!!!! Why didn't I think of that.I had to ask my daughter in law what shrimp is in Indonesian language and so that evening included no udang(shrimp) to my long list of no nos! I should have stuck with plain continental breakfast. Some how or the other some form of meat tends to creep into the platter. 

   My mission became to create a vegetarian (or lets say ova-vegetarian) version of Nasi Goreng. I was amazed how the same dish can be served for all 3 meals...breakfast, lunch and dinner. What may vary is the meat and perhaps for lunch or dinner there would be no fried egg. Sometimes the rice would be replaced with noodles to make a Mei Goreng. Basically, its a pretty healthy and easy meal and portions are not humungous. 

   It was such a pleasant site to see so many paddy fields in Bali. In the touristy area little restaurants or warungs were set up next to the paddy fields. The local rice is very aromatic and different from basmati. 

   Day 14 the breakfast is Nasi Goreng from INDONESIA. Nasi Goreng is fried rice. Fried rice served with meat, fish, vegetables, eggs, sambal oelek and prawn crackers. My version is a simpler one with no meat or fish. Two of the main ingredients for any Indonesian food is kecap manis and sambal oelek. Kecap manis is a sweet soy sauce, quite different from the normal soy sauce we know. Its readily available in Indonesia and some Asian shops. I had to make mine at home. Oelek means grinding so sambal oelek is simply ground chilis. Hot red chilis are ground with garlic, ginger, vinegar, fish sauce or shrimp paste, lime, brown sugar or palm sugar.  I used my own chili garlic sauce (without shrimp or fish). 

In my photos the fried onion is missing as I totally forgot to add it to the dish. Its only after we had the brunch did I realize that I'd forgotten the onions.

And by the way have you noticed how whenever I've made fried egg, the yolk is never in the middle even when I use a ring?? Wonder why?? This one has got to be the weirdest, with the yolk lopping on one side!



rice field


warung
NASI GORENG
Serves 2

2-3 cups of leftover rice
1 small onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tbsp kecap manis*
2 fried eggs
2-3 stalks of scallion, chopped
1 tbsp deep fried onion (chop and fry)
1 tbsp oil
½ - ¾ tsp salt

To serve:
chopped vegetables like tomato, cucumber, carrot etc.
some sambal oelek**
  1. Heat oil in a wide pan over medium heat.
  2. Stir fry the onions. When they become a bit soft, add the garlic and scallions.
  3. Stir fry for a few seconds and add the kecap manis.
  4. Immediately add the rice.
  5. Mix well and let it become hot. 
  6. Add salt as required.
  7. Fry 2 eggs.
  8. To serve, spoon the rice into a plate. Put the fried egg on top. Top with fried onion. Add the vegetables and fried crackers. Serve with sambal oelek.
A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia

Tips:
  • Add chopped French beans, carrots, mushrooms etc to the fried rice if you like.
  • * to make kecap manis at home simply take 2 tbsp soy sauce and 2 tbsp brown sugar or palm sugar. Mix it in a pan. Bring the mixture to a simmer. Reduce the heat and let it become  thick. It should be like maple syrup consistency. Take the pan off the heat.
  • ** I used my own version of the chili garlic sauce. You can buy ready made sambal oelek or make it at home.
  • My rice preparation looks dark as the sugar I used was very dark. Next time I'd use palm sugar or light brown sugar.
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Monday, 16 April 2018

Masoub

MEGA BLOGGING MARATHON - APRIL 2018

#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST
DAY 13

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   Wow, we've reached half way, another half to go. As the letters are passing by so quickly so are the days.  I had the real Monday Blues today. Got up early, beat the clock and finished all my kitchen work before the water went away and was all ready to tackle a few hours on the computer. However, suddenly I felt a little dizzy and couldn't concentrate on what I was supposed to write. Decided to rest a bit till hubby comes home for lunch. Served lunch, didn't feel like eating much but he coaxed me to have a bit. After that suddenly a throbbing headache, can't bear to look at daylight and eventually threw up. The cause: Migraine. 

   Hubby thinks that I had it because its around this time that I'm suppose to get my periods but have been in the menopause stage for over a year. He reckons that the body still goes through those hormonal changes monthly without getting the periods. He gave some medicine, I switched on the AC in the room and fell asleep till evening! 

   Basically, what I'm trying to get at is that as women we have to go through so much. Remember the time when you're 11-12 and you no longer fit in the cute girl category and neither in the young woman one.. all gawky and not too sure of what changes are taking place in the body. Then you reach the time when you begin your menstrual cycles (and what a taboo it was back then to discuss or talk about it openly). Again you're in such a horrible awkward situation as you don't want the men of the family to know or even the boys in the class to know what horrible changes are taking place.

   Then comes the time when you are about to give birth and have given birth. Don't misunderstand me I thoroughly loved my adorable little bundles of joy but what it was doing to my body was not funny at all. At that time exercise was not given much importance, you couldn't refuse the ghee laden food that was fed to you in the name of producing enough milk for the kids. Then begins the battle of the bulge, again hormonal changes whenever you have your periods...deal with your extra sensitive emotions during this time and kids tantrums. Wow what a combination.

   The kids are all grown up and now you have to go through the painful for some stage of menopause. Again lots of changes occurring in the body. Finally the periods disappear and the symptoms remain... feeling nausea, migraine, bloating, stomach enlarging and what not. Some of these things that I didn't go through when I was having my regular cycles are all coming to me now... including acne! Imagine a 50+ woman having to deal with zits!

   After a bit of pampering and loving care by hubby, am up now and blogging. I did get strange looks from hubby -trying to tell me that I'm suppose to rest. 

   My breakfast dish for M is Masoub from SAUDI ARABIA. When I came across this recipe, I cancelled  mekitsi and melkkos and opted for this super easy and awesomely delicious breakfast treat. Why easy? Well its a great way to use up leftover plain parathas, rotis or brown bread. I used up parathas. And you need ripe banana and hey presto breakfast is ready. If you're like me who loves roti with banana (I add a bit of sugar and ghee) then this breakfast is for you. It also tastes like a quick bread pudding.






MASOUB
Serves 1
Recipe source: cultureatz.com

1 paratha or 2 rotis or 2 slices of brown bread
1 banana
1 tbsp sliced almonds
6-8 raisins
1 tbsp whipped cream
1 tsp honey
  1. Grind the paratha, roti or bread into a coarse crumb mixture.
  2. Mash banana and add the paratha crumb.
  3. Mix well.
  4. Spoon the mixture into a serving bowl.
  5. Top with some whipped cream.
  6. Add sliced almonds and raisins.
  7. Finally drizzle a bit of honey and serve.
Tips:
  • Use nuts and dried fruits of your choice.
  • Serving with whipped cream is optional, but it really makes it taste so good.
  • Best way to use up leftover paratha, roti or wheat bread.
  • The original recipe suggests even serving some cheddar cheese with it but I skipped it.
A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia


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Sunday, 22 April 2018

Red Rice Porridge

MEGA BLOGGING MARATHON - APRIL 2018

#87 BLOGGING MARATHON 

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST
DAY 18

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   Meeting old classmates after many many years can be either exciting and you just pick up where you left or it can be a disheartening experience. I've met a few of my classmates after a long time. With a couple after catching up with what's transpired from the time we left school to the present, we remain friends but not best friends. With a few I've just chosen to not keep in touch as our opinions and lives are so different. 

   Today hubby met up with an old class mate of his after a long time. While they couldn't stop chatting away and catching up, the wives had to feel as comfortable as possible by making small talk. But what made so happy is to see how happy both were to catch up from where they left. 
Would I want to go to a class reunion? Well, yes definitely would as it would be nice to know how life has treated people you've schooled with.  What is your opinion about school or college reunions?

   Today's breakfast dish begins with R. I initially had planned the famous Roti John from Singapore/Malaysia. However, after so many egg breakfasts, I decided to make something quite different. That doesn't mean I'm over and done with eggs but for today, yes. R is for Red Rice Porridge all the way from BHUTAN. Bhutan is such a majestic and beautiful Buddhist Kingdom. Years back when hubby and I were much younger and more adventurous, we decided to got to Bhutan. Hubby had seen the scenic pictures of Bhutan in National Geographic and really wanted to visit the country. Not knowing the rules and regulations fully well, we landed up by road in the border town of Phuntsholing. We checked into a hotel and hubby went to the permit office to see if we could go further into Bhutan. Unfortunately we didn't get it and next day had to leave. Bhutan has a policy of allowing only a certain number of tourists into the country every year. Its their way pf preserving the pristine environment and controlling the 'bad' influence of the rest of the world.Maybe one day we will visit it.

  Bhutan is famous for its red rice and is the staple rice for the Bhutanese.Besides using the rice to make various dishes for lunch and dinner, they prepare a red rice porridge for breakfast. Also known as thupka(not the same as the soup), its just the right kind of hot and hearty meal you'd want, to fight off the cold mountain air. It is served either with a small pieces of meat or served on its own with some yak butter and yak cheese called chhurpi. The porridge has a lovely earthy and nutty flavor. The porridge is served along with some yak butter tea made of black tea with some butter in it.

   Make this nutty, creamy and absolutely delicious porridge for breakfast. Something different and healthy. I didn't have access to yak butter and cheese so opted to use what was locally available. I used feta cheese.







RED RICE PORRIDGE  
Serves 2

½ cup red rice
2-3 cups of water, depending on the type of red rice used
¼ tsp salt
½ tsp ginger paste or cut into thin slivers
5-6 Sichuan peppercorns, ground into a coarse powder
2 tsp butter
2 tbsp soft cheese like feta or ricotta (instead of soft yak cheese)


  1. Wash the rice in a sieve for a few seconds.
  2. Add it to a pan along with the water, ginger and salt.
  3. Cover the pan and cook the rice over medium heat till it is soft and cooked. The rice will turn from red to a pink colour.
  4. If necessary add some more water.
  5. Puree the rice a bit(not into a smooth consistency). It should be coarse.
  6. Add pepper and mix well.
  7. Spoon the porridge into serving bowls.
  8. Top it with some butter and soft cheese.
  9. Serve it piping hot with some yak butter tea.
Tips:
  • I soaked the rice in water for 30 minutes so that it would cook faster.
  • If you don't have Sichuan peppercorns, using normal black peppercorns.
  • Adding small pieces of cooked meat is an option.
  • I found the above recipe was enough for hubby and me as the preparation is filling. However, you can increase the amount of rice to make more porridge.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia
O - Oladushki - Russia
P - Pandesal - The Philippines
Q - Qistibi - Tatarstan and Bashkortostan

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Saturday, 21 April 2018

Qistibi

MEGA BLOGGING MARATHON - APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  - INTERNATIONAL BREAKFAST
DAY 17

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   If you've read my yesterday's post, I had mentioned that I have to make idli sambhar for my Lions Club meeting. All went well, everyone enjoyed it. However, last night when I was grinding the rice and dal to make the batter, my blender jug broke. Literally the bottom bit crumbled into pieces, thanks to the salty water we get in our taps that over time the metal parts got rusted. I shouted to my hubby to get ready immediately so that we can make it to the only supermarket in town before it closes. 

   Hubby tried to reason with me that in my urgency to get another blender, I'll pick whatever I see first and then later regret the buy. I told him that he does not understand. He tried to convince me that he understood my predicament. Then he suggested I borrow my neighbor's blender. At first I didn't thinking what if it gets spoilt. Ever resourceful hubby said that if that happens then we'll buy two! Finally borrowed the blender from my neighbor. Tomorrow going to hunt for a good food processor.

   What would life be without neighbors? They're usually the first ones who come to your aid. During our visits to Montreal, as much as I love the parks, the weather, the cleanliness, the availability of quality goods, I tell my hubby that I miss chitchatting to my neighbors. In all these years that we've been visiting my son, we don't even know the neighbors. Its just too quiet for me. I get a chance to talk tony immediate neighbor every day. If she doesn't see me and I haven't mentioned to her that I'll be going out, she will immediately call to find out if I'm ok. 

   Day 17 the breakfast (which I served hubby for lunch) turned out to a pleasant surprise for both of us. We both love mashed potatoes and these flatbreads were perfect as lunch with a large serving of salad. I made Qistibi which is famous in Tatarstan and Bashkortostan(also known as Bashkiria) both are federal subjects (republic) of the Russian Federation. Frankly I've not heard of these republics. But hey as food bloggers not only do we learn about food and different cuisine but also about different parts of the world. While doing my research for breakfast around the world, I was looking for breads that are a part of breakfast and stumbled upon Qistibi. The name itself caught my attention. What a unique name. I did a happy dance that I've found something beginning with Q, before so many of the easier letters. 

  Qistibi is popular as a breakfast dish. The stuffing can be either mashed potatoes or a millet gruel. Its usually served with tea that is extra milky and has some dried fruit in it. I didn't make the tea as it was lunch time, but served qistibi with some sour cream. Rolling the flatbread really thin was a bit of a challenge but worth every effort. While I was making qistibi, thought hubby will say that its just a fancy name for aloo paratha. However, it tastes so different from aloo paratha as the mashed potatoes are nice and creamy and hardly any spices are used.


Check out the recipe for Qistibi and do Google Tatarstan and Bashkortostan. They both look so beautiful. It's on my the bucket list ;)















QISTIBI

Makes 6
Recipe Source: The Bread Guru

For the flatbread:
1 cup plain flour
1 tbsp butter, at room temperature
¼ tsp salt
a generous pinch of soda bicarbonate (baking soda)
¼ tsp sugar
2 tbsp plain yogurt
4 tbsp milk

For the mashed potatoes:

2 medium potatoes, peeled and cut into chunks
½ tsp salt
2-3 tbsp milk
1-2 tbsp butter
1 small onion, finely chopped
½ tsp pepper powder

extra butter or oil for frying

extra flour for dusting

Preparation of the flatbread:

  1. Mix flour, salt, sugar and baking soda in a bowl.
  2. Rub the butter into the flour.
  3. Mix yogurt and milk. Add to the flour and make a dough.
  4. Take a little butter or oil in your hands and knead the dough till it becomes smooth.
  5. Cover the dough and let it rest for 20-30 minutes.
  6. Divide the dough into 6 parts. Shape them into balls.
  7. Roll each part into a flat thin circle, like a tortilla or roti but much thinner. The diameter of the rolled circle should be about 7"- 8".
  8. Cover the rolled flatbread with a tea towel so it doesn't dry out.
  9. When you've rolled all the divided dough, heat a pan over medium heat.
  10. Place the flatbread on the hot pan and cook it till bubbles appear. 
  11. Flip it over and cook for a few seconds.
  12. Remove from the pan and cover it with a tea towel.
  13. Repeat steps 10-12 with the remaining flatbreads.
Preparation of the mashed potatoes:
  1. Add the cubed potatoes in a pan with just enough water to cover the potatoes.
  2. Cover the pan and let the potato pieces boil till done.
  3. Remove the water (save it to add to soup or use it to make dough for roti or naan).
  4. While the potatoes are still a bit hot, mash them completely.
  5. Add salt, pepper, milk and butter and mix well.
  6. Heat 1 tbsp oil or butter and stir fry the chopped onions till done.
  7. Add the fried onion to the mashed potato mixture and mix well.
Preparation of Qistibi:
  1. Heat the pan again over medium heat.
  2. Divide the mashed potato mixture into 6 parts.
  3. Take one part of the mashed potato and spread it out on the flatbread to make a thin layer.
  4. Fold the flatbread into half, just like a quesadilla.
  5. Place it on the hot pan. Brush some butter on the upper side of the qistibi.
  6. Flip it over and let it cook till brown specks appear.
  7. Brush some butter on the upper side and flip. Let it cook till its light golden in color or brown specks appear.
  8. Repeat steps 3-7 with the remaining flatbread and mashed potato.
  9. Serve qistibi with some dried fruit tea. 
Tips:
  • As I made a small quantity I avoided adding egg and used yogurt instead. If you double the recipe then you can add one medium egg to the dough. You may need less milk. However, even though I didn't add the egg, the flatbread turned out soft and a little crispy.
  • To make dried fruit tea, usually equal parts of water and milk are boiled with some dried fruit of your choice. 
  • Use extra flour for dusting to help you to roll out the flatbread thin.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia
O - Oladushki - Russia
P - Pandesal - The Philippines

Check out what other Mega Blogging Marathoners have made for Day 17:

     


   


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Friday, 20 April 2018

Pandesal

MEGA BLOGGING MARATHON - APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  - INTERNATIONAL BREAKFAST
DAY 16

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   As we're fast approaching towards the end, a few of my recipes are not ready and am fighting for time to make them. I had an idea what I wanted to make but some got left undone as I went away on a family holiday. Now with daily routine, water issues, inviting guests over for dinners and tomorrow have to make idli sambhar for my Lions Club dinner (nearly 20 people), I'm yet to make my breakfast dish with Q.  The only way I can see myself making that tomorrow in between steaming idlis and simmering sambhar is perhaps serve it to hubby for lunch. He somehow enjoys his porridge with fresh fruits and nuts from Monday to Saturday and Sunday has to be a cereal day. He can eat the same food every single day. Me on the other hand, I want variety. 

   Anyway, lets get talking about today's breakfast and worry about Q tomorrow. Today is it P for Pandesal from the PHILIPPINES. Pandesal literally means bread of salt. These rolls are typically served with coffee and accompanied with butter, cheese, jam or peanut butter. These rolls are a Spanish version of the French baguette. The Philippines was once a Spanish colony.

   Though the name is pandesal, bread of salt, it actually tastes sweeter. The rolls are soft and because they are coated with bread crumbs before baking, the crust is crispy when warm. Next day the rolls tend to become soft but when toasted taste heavenly.  These rolls reminded me of the pav rolls. Soft and buttery. 

  Since I started preparing the breakfast dishes butter and jam consumption has gone up. So for these rolls the jam had to stay in the fridge. Instead we enjoyed these rolls with some cheese. Next day hubby enjoyed the rolls with soup and I dunked mine in proper milky coffee. 






PANDESAL
Makes 12

3 cups plain flour(all purpose flour)
¾ cup warm milk
2 tsp dry active yeast 
1¼ tsp salt
¼ cup sugar
3 tbsp butter, at room temperature
1 egg, lightly beaten
½ cup bread crumbs

extra flour for dusting
extra butter for greasing

  1. If you're not using instant active dry yeast then you need to let it ferment for a while. Take some warm milk, add about 1 tsp sugar from the measured sugar. Mix well. Sprinkle the yeast over it. Cover and let it sit for 10 minutes till the mixture is frothy.
  2. Mix salt and sugar into the flour.
  3. Add the yeast mixture, the remaining milk, egg and butter.
  4. Mix the dough with a spatula or wooden spoon. Let it rest for 10-15 minutes.
  5. Sprinkle little flour on the worktop.
  6. Tip the dough onto the worktop and knead till you get a smooth and silky dough. The dough may be sticky but don't be tempted to add too much flour. Instead grease your hand with some butter.
  7. Shape the dough into a ball and return it to a greased bowl.
  8. Cover with a damp tea towel or cling film and let it rise till its double in size. Mine took  about 1 hour.
  9. Dust the worktop lightly with flour. Take the dough out of the bowl onto the worktop.
  10. Deflate it gently and divide it into 2.
  11. Roll each dough part into a log about 6" long. Roll both the logs in breadcrumbs.
  12. Slice the logs diagonally, about 1" thick. 
  13. Roll each piece again in breadcrumb and place it on a lined baking tray.
  14. At this point you can place the pandesal close to each other to make pull apart rolls or place them about an inch apart to make individual rolls.
  15. Let the rolls rise till they are double in size, about 45-50 minutes.
  16. Preheat the oven to 180°C.
  17. Bake the pandesal for 15 minutes or till the tops are golden brown.
  18. Remove the rolls from the oven. Let them cool down a bit on a wire rack.
  19. Serve warm pandesal with coffee, butter, jam, peanut butter or cheese. 
Tips:
  • Place the shaped rolls apart for individual rolls or close together to make a pull apart bread.
  • As you don't want chewy buns its best to use plain flour and not bread flour.
  • Don't be tempted to add more flour as the rolls may turn out dense.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia
O - Oladushki - Russia

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Wednesday, 18 April 2018

Oladushki - Russian Pancakes

MEGA BLOGGING MARATHON - APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  - INTERNATIONAL BREAKFAST
DAY 15

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   Today hubby took me out for lunch to a Chinese Restaurant which is at what all Kenyans know as Lighthouse. Its like recreational place by the sea. Looking over from the cliff, you can see the blue sea, watch ships passing by, enjoy roasted cassava, roasted sweet potatoes, roasted corn, fried cassava, cassava chips, coconut water, ice creams and lately boiled eggs, sodas, potato chips have been added. This is one place that no body leaves Mombasa without visiting. As you enter the famous Mama Ngina Drive as the road is called, from the ferry side, you'll be greeted by really big, fat trunked baobab trees. If you enter at the other end, you'll pass State House, the official Mombasa residence of the President and come to the famous Mombasa Golf Club, founded in 1911. Lighthouse has many fond memories for me. Its where we'd come with my cousins whenever we visited Mombasa. We'd walk all the way from their home, run around, enjoy cassava chips served in cone shaped newspaper and then walk back when it became dark. Pretty safe to walk back then. After my marriage, that's where hubby would take me when I had a serious craving for Choco Ice a vanilla chocolate ice cream sold by Lyons, brought to Lighthouse everyday in the afternoon by ice cream vendors pushing little white carts. Its where we've brought our kids when they were young, its where hubby and I have sat in the evenings to enjoy the cool breeze when we've had power cuts for long hours as our previous apartment would become like an oven. Its where my father in law and mother in law would meet up with friends every evening. Basically Lighthouse use to be full of life and you'd definitely meet someone you know.

   Nowadays the story is completely different. Its become so filthy, temporary structures with plastic, wood and stones are put up everywhere. Food is sold there and the surrounding is strewn with plastic bottles, papers, broken plastic chairs, stones, basically making the place very uninviting. Once I saw a tourist bus there and felt, that they were brought here so that they could see how as citizens of a beautiful country, we just don't know how to keep it clean and beautiful. I seen a few of the old baobab trees chopped down, matatu drivers, touts, and the youth idling around there have become a menace, banging on cars and windows. Tuktuks and matatus stop in the middle of the road. Just so much filth everywhere and no law and order. Its such a shame. Charity Clubs like Lions Clubs, Rotary, Round Table over the years have put in so much effort and money to make Lighthouse a place of relaxation for all but unfortunately Mombasa County has not taken it up on them to keep it that way. Pay the cops a few shillings and overnight illegal structures are put up, messing up the area.

   Day 15 breakfast is Oladushki, Russian pancakes from RUSSIA. They are slightly different from the normal pancakes we make as kefir is added to the batter. Also the pancakes are small in size, more like bite size as the name suggests. If you don't have kefir use yogurt or buttermilk instead. Oladushki is a popular Sunday brunch item in not only Russia but also in Ukraine and Belarus. These small pancakes can be served with jam, honey, sweet condensed milk, sweet yogurt or as a savory option too with sour cream and caviar or salmon. The batter can be made using wheat flour or buckwheat flour. I opted for wheat flour as I didn't have any buckwheat flour.











OLADUSHKI
Makes 24 pieces
Recipe source: Video Culinary

1 cup yogurt or kefir
1 cup flour
1 large egg
1-2 tsp sugar
¼ tsp salt
1 tsp baking soda (soda bicarbonate)
oil for cooking the pancakes
  1. Sift flour, salt and baking soda together into a big bowl. Add sugar and mix well.
  2. Mix egg, yogurt or kefir together. 
  3. Add the flour mixture to the egg mixture. 
  4. Mix till the flour is incorporated into the liquid. Don't over mix.
  5. Let the batter rest for 20-30 minutes.
  6. The batter will have become all nice and frothy.
  7. Do not stir it again.
  8. Heat oil in a shallow pan about  ½" or so over medium heat.
  9. Take a tablespoon and scoop up the batter from the side of the bowl.
  10. Drop it into the hot oil.
  11. Repeat steps 9 and 10 till you have about 4-6 pancakes sizzling in the pan. The number is obviously depend on the size of the pan.
  12. Once you see the edges have turned golden brown, flip the pancake over and let it cook.
  13. Remove from the pan onto a plate which is lined with some kitchen towel.
  14. Repeat steps 9-13 till all the batter is over.
  15. Serve hot pancakes with honey, jam, sweet condensed milk, sweet yogurt, fresh cream,cream cheese, salmon, caviar or any topping of your choice. I chose to serve it with some strawberry jam.
Tips:
  • Its the bubbles that develop that makes the pancakes really fluffy. So don't mix the batter after it has rested.
  • As soon as they come out of the pan, the pancakes deflate a little but they are so soft and delicious.
  • Don't make the mistake of pressing the pancakes down with the spatula. They will not be soft and fluffy.
  • Can be kept warm in the oven till ready to serve.

A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia
N - Nasi Goreng - Indonesia

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Tuesday, 17 April 2018

Nasi Goreng

MEGA BLOGGING MARATHON
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS-INTERNATIONAL DISHES
DAY 14

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

  When I decided to participate in this Mega Blogging Marathon, I knew immediately what I was going to make for the letter N. As some of you might have read my previous posts hubby and I spent last Dec in Bali. However, due to the unfortunate motorbike accident my daughter in law met with, we were not able to see as much of Bali as we would have otherwise. However, its the best bonding time we had with my son and daughter in law. 

  My son had booked a villa for us. In the evenings the receptionist would ask us what we'd like for breakfast. There wasn't much choice, it was either continental or Indonesian. On the 2nd day I decided to try the Indonesian breakfast. My son reminded me to tell them no ayam(chicken), Bebek (duck), sapi (beef), babi (pork), Ikan(fish). I was happy that I've covered the vegetarian ground pretty well. Next morning I get the famous Indonesian breakfast Nasi Goreng with shrimp!!!! Why didn't I think of that.I had to ask my daughter in law what shrimp is in Indonesian language and so that evening included no udang(shrimp) to my long list of no nos! I should have stuck with plain continental breakfast. Some how or the other some form of meat tends to creep into the platter. 

   My mission became to create a vegetarian (or lets say ova-vegetarian) version of Nasi Goreng. I was amazed how the same dish can be served for all 3 meals...breakfast, lunch and dinner. What may vary is the meat and perhaps for lunch or dinner there would be no fried egg. Sometimes the rice would be replaced with noodles to make a Mei Goreng. Basically, its a pretty healthy and easy meal and portions are not humungous. 

   It was such a pleasant site to see so many paddy fields in Bali. In the touristy area little restaurants or warungs were set up next to the paddy fields. The local rice is very aromatic and different from basmati. 

   Day 14 the breakfast is Nasi Goreng from INDONESIA. Nasi Goreng is fried rice. Fried rice served with meat, fish, vegetables, eggs, sambal oelek and prawn crackers. My version is a simpler one with no meat or fish. Two of the main ingredients for any Indonesian food is kecap manis and sambal oelek. Kecap manis is a sweet soy sauce, quite different from the normal soy sauce we know. Its readily available in Indonesia and some Asian shops. I had to make mine at home. Oelek means grinding so sambal oelek is simply ground chilis. Hot red chilis are ground with garlic, ginger, vinegar, fish sauce or shrimp paste, lime, brown sugar or palm sugar.  I used my own chili garlic sauce (without shrimp or fish). 

In my photos the fried onion is missing as I totally forgot to add it to the dish. Its only after we had the brunch did I realize that I'd forgotten the onions.

And by the way have you noticed how whenever I've made fried egg, the yolk is never in the middle even when I use a ring?? Wonder why?? This one has got to be the weirdest, with the yolk lopping on one side!



rice field


warung
NASI GORENG
Serves 2

2-3 cups of leftover rice
1 small onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tbsp kecap manis*
2 fried eggs
2-3 stalks of scallion, chopped
1 tbsp deep fried onion (chop and fry)
1 tbsp oil
½ - ¾ tsp salt

To serve:
chopped vegetables like tomato, cucumber, carrot etc.
some sambal oelek**
  1. Heat oil in a wide pan over medium heat.
  2. Stir fry the onions. When they become a bit soft, add the garlic and scallions.
  3. Stir fry for a few seconds and add the kecap manis.
  4. Immediately add the rice.
  5. Mix well and let it become hot. 
  6. Add salt as required.
  7. Fry 2 eggs.
  8. To serve, spoon the rice into a plate. Put the fried egg on top. Top with fried onion. Add the vegetables and fried crackers. Serve with sambal oelek.
A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia
M - Masoub - Saudi Arabia

Tips:
  • Add chopped French beans, carrots, mushrooms etc to the fried rice if you like.
  • * to make kecap manis at home simply take 2 tbsp soy sauce and 2 tbsp brown sugar or palm sugar. Mix it in a pan. Bring the mixture to a simmer. Reduce the heat and let it become  thick. It should be like maple syrup consistency. Take the pan off the heat.
  • ** I used my own version of the chili garlic sauce. You can buy ready made sambal oelek or make it at home.
  • My rice preparation looks dark as the sugar I used was very dark. Next time I'd use palm sugar or light brown sugar.
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Monday, 16 April 2018

Masoub

MEGA BLOGGING MARATHON - APRIL 2018

#87TH BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST
DAY 13

"Breakfast like a King, Lunch like a Prince and Dine like a Pauper"

   Wow, we've reached half way, another half to go. As the letters are passing by so quickly so are the days.  I had the real Monday Blues today. Got up early, beat the clock and finished all my kitchen work before the water went away and was all ready to tackle a few hours on the computer. However, suddenly I felt a little dizzy and couldn't concentrate on what I was supposed to write. Decided to rest a bit till hubby comes home for lunch. Served lunch, didn't feel like eating much but he coaxed me to have a bit. After that suddenly a throbbing headache, can't bear to look at daylight and eventually threw up. The cause: Migraine. 

   Hubby thinks that I had it because its around this time that I'm suppose to get my periods but have been in the menopause stage for over a year. He reckons that the body still goes through those hormonal changes monthly without getting the periods. He gave some medicine, I switched on the AC in the room and fell asleep till evening! 

   Basically, what I'm trying to get at is that as women we have to go through so much. Remember the time when you're 11-12 and you no longer fit in the cute girl category and neither in the young woman one.. all gawky and not too sure of what changes are taking place in the body. Then you reach the time when you begin your menstrual cycles (and what a taboo it was back then to discuss or talk about it openly). Again you're in such a horrible awkward situation as you don't want the men of the family to know or even the boys in the class to know what horrible changes are taking place.

   Then comes the time when you are about to give birth and have given birth. Don't misunderstand me I thoroughly loved my adorable little bundles of joy but what it was doing to my body was not funny at all. At that time exercise was not given much importance, you couldn't refuse the ghee laden food that was fed to you in the name of producing enough milk for the kids. Then begins the battle of the bulge, again hormonal changes whenever you have your periods...deal with your extra sensitive emotions during this time and kids tantrums. Wow what a combination.

   The kids are all grown up and now you have to go through the painful for some stage of menopause. Again lots of changes occurring in the body. Finally the periods disappear and the symptoms remain... feeling nausea, migraine, bloating, stomach enlarging and what not. Some of these things that I didn't go through when I was having my regular cycles are all coming to me now... including acne! Imagine a 50+ woman having to deal with zits!

   After a bit of pampering and loving care by hubby, am up now and blogging. I did get strange looks from hubby -trying to tell me that I'm suppose to rest. 

   My breakfast dish for M is Masoub from SAUDI ARABIA. When I came across this recipe, I cancelled  mekitsi and melkkos and opted for this super easy and awesomely delicious breakfast treat. Why easy? Well its a great way to use up leftover plain parathas, rotis or brown bread. I used up parathas. And you need ripe banana and hey presto breakfast is ready. If you're like me who loves roti with banana (I add a bit of sugar and ghee) then this breakfast is for you. It also tastes like a quick bread pudding.






MASOUB
Serves 1
Recipe source: cultureatz.com

1 paratha or 2 rotis or 2 slices of brown bread
1 banana
1 tbsp sliced almonds
6-8 raisins
1 tbsp whipped cream
1 tsp honey
  1. Grind the paratha, roti or bread into a coarse crumb mixture.
  2. Mash banana and add the paratha crumb.
  3. Mix well.
  4. Spoon the mixture into a serving bowl.
  5. Top with some whipped cream.
  6. Add sliced almonds and raisins.
  7. Finally drizzle a bit of honey and serve.
Tips:
  • Use nuts and dried fruits of your choice.
  • Serving with whipped cream is optional, but it really makes it taste so good.
  • Best way to use up leftover paratha, roti or wheat bread.
  • The original recipe suggests even serving some cheddar cheese with it but I skipped it.
A-Z breakfast Dishes:

A - Apple Aebleskiver - Denmark
B - Baghrir - Morocco
C - Changua - Colombia
D - Dutch Baby Pancakes - Germany/USA
E - English Breakfast - England
F - French Toast - Canada
G - Griddle/Girdle Scones - Scotland
H - Hafragrautur -  Iceland
I - Idiyappam - India
J - Johnnycakes - Caribbean Islands
K - Khabees - Bahrain
L - Lahooh - Somalia


Check out what other Mega Blogging Marathoners have made for Day 13:
 

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