Costa Rica

 Welcome to Costa Rica!  This is another place we would love to visit, but are a little concerned about the humidity and the heat.  The pictures I have seen from friends who have visited are incredible, so we could probably handle the heat for a bit of time...There are 121 volcanos in Costa Rica, and 7 are active.  It has more than 500,000 species of plants and animals, which makes it one of the most biodiverse places in the world.  According to Google, the population is 5.3 million people and the capital is San Jose.  Their national dish is...

Gallo Pinto

Rice and beans.  When I could eat beans, this was one of my favorite combinations.  I miss it!  So, to go with gallo pinto, we made Casado, which is a more inclusive dish with several additional items.  This dish had several different elements, which was tricky to time so everything was completed together.  So find yourself a Spectacular Sister to help with the cooking - it really helps.  Here's what we did:

GALLO PINTO

2 tbsp avocado oil

1 red bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

2 C cooked black beans, liquid reserved

1/4 C Salsa Lizano

3 C cooked rice

1/4 C chopped fresh cilantro

1. 1.  Heat oil in a large skillet over medium-high heat until shimmering. 
2. 2.  Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. 
3. 3.   Add minced garlic and cook for 1 minute, until fragrant.
4. 4.  Add black beans, all reserved cooking liquid, and Salsa Lizano, stirring to combine. 
5. 5.  Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated. 
6. 6.  Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
7. 7.  Stir in chopped cilantro. 
8. 8.  Season to taste with additional Salsa Lizano, if desired, and serve.
9. 9.  Enjoy!

(Source: Gallo Pinto)

CASADO

4 chicken thighs

1 tbsp coriander

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp sea salt

Pepper, to taste

1 tbsp avocado oil

2 ripe plantains, peeled and cut into 1/4" pieces

1 C avocado oil

1 head of iceberg lettuce, shredded

1 tomato, sliced

1 carrot, grated

Salad dressing

Gallo pinto

4 Eggs, Fried

1 Cup queso fresco, sliced

1. 1.  In a small bowl blend spices together. 
2. 2.  In a large skillet, heat oil over medium heat. 
3. 3.  Sprinkle both sides of chicken with spice blend. 
4. 4.  Cook on each side for 4 minutes or until cooked through.
5. 5.  In a large skillet pour about 1" of oil. 
6. 6.  Heat oil over high heat. 
7. 7.  Place plantain sections in oil and cook until golden brown. 
8. 8.  Remove from oil and drain on a paper towel-lined plate.
9. 9.  Prepare the salad by combining the lettuce, grated carrot and tomato slices. 
10. 10. Season with salt, pepper and dressing, set aside.
11. 11. Lastly, fry the eggs.
12. 12. When everything is ready to serve each plate will get one chicken thigh, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried egg and some slices of queso fresco.
13. 13.  Enjoy!

(Source: Casado)

COSTA RICAN OATMEAL COOKIES

200 g brown sugar

250 g softened butter

2 egg whites

300 g gluten free flour

200 g oats

90 g chocolate chips

1 1/2 tbsp cinnamon

1/2 tsp chili powder

1 tbsp vanilla

1 tsp baking powder

3/4 tsp baking soda

1. 1.  Beat butter, sugar and egg whites for a couple of minutes until fluffy. 
2. 2.  Add vanilla. 
3. 3.  In a separate bowl, mix all the dry ingredients and add to the butter mixture. 
4. 4.  Mix just until combined. 
5. 5.  Preheat oven to 375 F. 
6. 6.  Scoop cookie dough onto a lined baking tray. 
7. 7.  Bake for 12 minutes, take out of the oven and let cool completely before storing them.
8. 8.  Enjoy!

(Source: Costa Rican Oatmeal Cookies)

The verdict?  I will have to let Handsome Husband tell you how the gallo pinto was.  I kept some rice aside for myself to eat with the casado.  Overall, the casado was delicious.  I even enjoyed the plantains!  I made some extra lizano, and it was delicious on the rice and chicken.  We haven't been disappointed by Central and South American cuisines, and this one was added to the list.  The Nifty Niece even said that this was a "must make again!".   Guess we will have to! The cookies were delicious.  The hint of cinnamon and chili powder were such an amazing addition to the flavors.  Handsome Husband declared them some of the best chocolate chip cookies he has ever had!  We will definitely make these again!

The gallo pinto was pretty standard. Not to say it wasn't good, because there is something about beans and rice that is just inherently tasty... which probably accounts for why we have seen that several times as a national dish, and I'm never disappointed to see it on the menu!

Oh, and the cookies were indeed fantastic, and a repeat has been requested for tomorrow.

    

ME

Taste of Gallo Pinto (1 is terrible, 10 is amazing): NA

Spicy (hot) (1 is not at all spicy, 10 is uneatable): NA

Flavor (1 is no flavor, 10 is packed with flavor): NA

 

HANDSOME HUSBAND

Taste of Gallo Pinto (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Casada (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Casada (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Costa Rican Oatmeal Cookies (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

 

HANDSOME HUSBAND

Taste of Costa Rican Oatmeal Cookies (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

Hope you enjoyed reading about Costa Rica.  Join us next time in Rwanda! 

Syria

 Welcome to Syria!  Syria gained its independence from France in 1946 after WWII.  Syria is home to the oldest library in the world -- in 1974, the ancient city of Ebla was discovered along with around 1,800 clay tablets dating from around 3,000 BC. Syrians are some of the lightest drinkers in the world: the average Syrian consumes just 0.1 liters of alcohol per year.  According to Google, the population of Syria is 24.26 million people and the capital is Damascus.  Their national dish is...

Kibbeh!

They look like little footballs!  However, to make kibbeh, you need to use bulger wheat, which I cannot eat. So it was off to the recipes to find something to make with the kibbeh.  We found Batata Harra (which is a spicy potato), Syrian Salad, and Fattet Djaj, which is a chicken and rice dish.  It was a very full, busy kitchen, but the smells were wonderful.  I did the prep over two days, just to make it easier on myself.  Here's what I did:

KIBBEH

For the shell:

1 lb bulgur wheat

1 1/2 C cold water.

1/2 lb ground beef

1 1/2 tsp salt

1 tsp pepper

1/2 C onion, diced

1 C plus 2 tbsp water

For the filling:

2 tbsp oil

1 onion, diced

1 lb ground beef

1 1/2 tsp salt

1 tsp allspice

1/2 tsp pepper

1 1/2 tsp paprika

1/3 C pine nuts

Iced water for shaping and forming

Oil for frying

1. 1. In a deep bowl, add bulgur wheat and pour water over, cover and let it soak for 30 minutes.
2. 2. In a large skillet, over medium heat, add oil and sauté onions until translucent.
3. 3. Add the ground meat and stir until it is browned. 
4. 5. Add the seasoning, mix well.
5. 6. Turn heat off and stir in the pine nuts.
6. 7. Add the onion, ground beef, salt and pepper to the bulgur wheat and combine well.
7. 8. Transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water and processing until mixed each time. 
8. 9. Refrigerate the mixture for 30 minutes.
9. 10. Fill a measuring cup with cold water and add some ice (this is for when you roll the kibbeh).
10. 11. Prepare a baking sheet and line it with parchment paper and set next to you.
11. 12. Lightly dip your hands in the cold water and take about 3 Tablespoons of the shell mixture then roll into a ball the size of a golf ball.
12. 13. Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball.
13. 14. Gently roll the ball into your left hand while pressing your index finger in a circular motion.
14. Keep doing this until the hole is bigger; make sure not to press too hard on the walls of the kibbeh or it might break or tear.
15. 15. Now take about 3/4 teaspoon of the filling and fill the hole of the kibbeh, do not overstuff.
16. 16. Close the end of the kibbeh by pinching the end together, make sure to dip your fingers in the iced water every now and then.
17. 17. Place the kibbeh on the baking sheet and continue until the whole batch is done.
18. 18. Cover and refrigerate until firm, about 1 hour,
19. 19. In a deep frying pan add oil enough to cover the kibbeh when put in it.
20. 20. Heat oil on medium-high , between 355F-375F. 
21. 21. Add cold kibbeh and fry for 4 minutes until dark brown.
22. 22. Transfer the Kibbeh to a plate lined with paper towel.
23. 23. Continue until you are done with them all.
24. 24. Serve hot and enjoy!

(Source: Kibbeh)

BATATA HARRA

2 lbs potatoes, cut into 1-inch cubes or baby potatoes

3/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper 

1/2 tsp paprika

2 tbsp avocado oil

Cilantro Sauce

2 tbsp avocado oil

1 tsp garlic, minced

1/4 tsp cayenne 

1/2 C cilantro, chopped

1/2 tsp paprika

1 tsp lemon juice

1. 
   
2. 1. Preheat the oven to 425 degrees.
3. 2. Pat the 2 lbs potatoes dry with paper towels or a clean kitchen towel until they're completely dry.
4. 3. Mix the onion powder, garlic powder, salt, pepper, and paprika in a medium bowl. 
5. 4. Stir in the avocado oil to make a paste.
6. 5. Add the potatoes to the spice mix and coat evenly until every surface is covered.
7. 6. Line a baking sheet with aluminum foil and coat the foil with oil.
8. 7. Spread the potatoes in a single layer on a baking sheet.
9. 8. Bake for 25 to 30 minutes or until the potatoes are cooked through and golden in color. 
10. 9. Transfer potatoes to a serving dish.
11. 10. In a small saucepan, saute garlic in avocado oil over medium heat. 
12. 11. Turn the heat down to low and add cayenne and stir briefly. 
13. 12. Stir in cilantro, paprika, and lemon juice. 
14. 13. Stir to combine and remove from heat.
15. 14. Add cilantro garlic sauce to the potatoes. 
16. 15. Stir all ingredients together and serve immediately as a side dish or appetizer.

(Source: Batata Harra)

SYRIAN SALAD WITH ZA'ATAR VINAIGRETTE

4 C Romaine Lettuce, chopped

1 C diced tomato

1 C diced cucumber

1/2 C thinly sliced red onion

1/4 C minced parsley

1/4 C minced fresh mint

2 cloves garlic, grated

1/4 C avocado oil

1/4 C lemon juice

2 tbsp za'atar

Salt and pepper, to taste

1. 1. Place the first six ingredients in a large salad bowl (Romaine through mint)
2. 2. Squeeze juice of one lemon around the bowl, carefully holding your opposite hand underneath to catch the seeds.
3. 3. Using a microplane, grate the garlic directly over the salad.
4. 4. Drizzle salad with oil and lemon juice, then sprinkle with za'atar. 
5. 5. Season with salt and pepper to taste.
6. 6. Gently toss the salad together and enjoy!

(Source: Syrian Salad with Za'atar Vinaigrette)

SYRIAN FATTET DJAJ

1 rotisserie chicken, chopped

3 gluten free pita breads, cut into small squares

Vegetable oil, for frying

3 C cooked rice

2 cloves of garlic, minced

2 C plain yogurt

1/4 C tahini

Juice of 1 lime

1/2 C toasted sliced almonds to garnish

Salt and pepper, to taste

1/2 tsp cinnamon

Chopped parsley, to garnish

1. 1. Start by heating the vegetable oil, over medium heat, and frying the pita squares until golden and crispy. 
2. 2. Transfer to a plate lined with paper towel to soak up the extra grease and set aside.
3. 3. Prepare the sauce by combining the mashed garlic and the yogurt and whisk until smooth. 
4. 4. Add the tahini while whisking and, finally, the lime juice. 
5. 5. Season with salt and pepper and reserve.
6. 6. Make sure your shredded chicken and rice are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
7. 7. In a big casserole dish or serving platter, start with the pita squares, evenly distributed in a single layer.
8. 8. The next layer is the rice and finally 2/3 of the chicken.
9. 9. Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, the chopped parsley and the cinnamon. 
10. 10. Serve warm and enjoy!

(Source: Syrian Fattet Djaj)

The verdict?  The Fattet Djaj was ok.  It was a very strange combination of flavors and textures.  I think it needed more seasoning and needed more sauce.  It was slightly dry unless you had a spoonful of sauce.  And the combination of the cinnamon and the yogurt made it slightly sweet, but not icky sweet.  Then you had the soft rice and chicken with the crunchy almonds.  It was a party in your mouth!  The fried pita bread at the bottom didn't add much.  I think it would have been better to fry the pitas and used them as chips and eaten the Fattet Djaj as a dip.  It was also a little bit odd that it is supposed to be served lukewarm... I'm sure the health department would have something to say about that!  The potatoes were good, but had a kick to them!  I would recommend roasting them a bit more so they are more crispy - maybe put them under the broiler for the last 5 minutes.  I didn't care much for the salad.  I think it would have been fine without all the different spices in the za'atar mix, but that's what is unique about the salad!  I think more tomatoes would have been good too :-)  I did forget to take a picture of the salad...oops!  I will let Handsome Husband tell you about the Kibbeh!

The Kibbeh was very interesting. It was firm and almost crunchy, and I had no idea that there was actually ground beef in the shell until I previewed the blog post! Very odd, but it worked! It was a little bit dry and crumbly, but the flavor was mild and nice. The savory flavors were a good addition to the rest of the meal.

    

ME

Taste of Kibbeh (1 is terrible, 10 is amazing): NA

Spicy (hot) (1 is not at all spicy, 10 is uneatable): NA

Flavor (1 is no flavor, 10 is packed with flavor): NA

 

HANDSOME HUSBAND

Taste of Kibbeh (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

ME

Taste of Batata Harra (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Batata Harra (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Syrian Salad (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Syrian Salad (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Fattet Djaj (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Fattet Djaj (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Hope you enjoyed reading about Syria.  Come with us to Costa Rica next time!

Chad

 Welcome to Chad! The top third of Chad is covered by the Sahara Desert, and the Tibesti Mountains in the extreme north are home to some of the best camel racing in the world. For every 23,600 people in Chad there is only one Chadian doctor available, and the country has one of the highest maternal mortality rates in the world. 1,100 mothers die per 100,000 births.  Chad is also one of the poorest and most corrupt countries in the world.  According to Google, their population is 19.67 million people and their capital is N’Djamena.  Their national dish is...

Boule!

It is a rice or wheat porridge dish, traditionally eaten in the morning.  However, we ate it for dinner.  To go with the boule, we made Daraba, which is a vegetable stew with peanut butter.  The vegetables used in the dish were not ones I would ever think to put together!  It looked like a simple, quick meal to make.  Here's what I did:

BOULE

5 C water, divided

1 C rice

3 tbsp natural peanut butter (for authenticity, this should be pure crushed peanuts, no additives)

Pinch of salt

3 tbsp millet flour

1 tbsp lemon juice 

1 C whole milk, to taste

Sugar, to taste

1. 1.  In a large saucepan, bring 4 cups water to a boil and add the rice. 
2. 2.  Stir in the peanut butter and a pinch of salt.
3. 3.  Mix the flour with the remaining cup of water and then pour the liquid into the boiling mixture.
4. 4.  Cook 10-15 minutes, stirring frequently until tender.
5. 5.  Stir in the lemon juice, and add sugar to taste. 
6. 6.  Pour in as much of the whole milk as needed to thin it out to the desired porridge consistency.
7. 7.  Serve hot and enjoy!

(Source: Boule)

DARABA

1 lb okra, sliced in big chunks

3 medium tomatoes 

1 sweet potato 

1 eggplant 

1 lb spinach (I used frozen)

1 C peanut butter

6 C beef broth

Cayenne, to taste

Salt and pepper, to taste

1. 1.  Add all of the vegetables, except the spinach, and beef broth to a pot. 
2. 2.  Bring to a boil and reduce to a simmer and cook for half an hour, or until the vegetables are almost done.
3. 3.  Remove 3/4 cup of the stock and mix with the peanut butter to form a smooth sauce. 
4. 4.  Add the peanut butter and simmer for 10 minutes, or until the soup has thickened.
5. 5.  Stir in the mixed greens until just wilted. 
6. 6.  Season to taste with salt, pepper and cayenne.
7. 7.  Enjoy!

(Source: Daraba

The verdict?  This was interesting.  The boule was OK, but not great.  It didn't taste bad, but it didn't really taste like anything.  Handsome Husband commented that it was easy to keep eating.  He added the milk - I didn't.  He said the milk didn't add much, but made it more the consistency of rice pudding.  It didn't cook like normal rice - you had to continue stirring it to make sure that it didn't stick to the bottom.  The daraba was also interesting.  I would never have thought to put okra, sweet potato, tomato, and eggplant together.  I don't even like eggplant.  However, in this stew, it didn't taste like anything, and the texture wasn't bad.  It needed the spice from the cayenne, for sure.  All in all, it was fairly bland, but not a terrible meal.

    

ME

Taste of Boule (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Boule (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

ME

Taste of Daraba (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Daraba (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Another country down!  Join us next time in St. Vincent & Grenadines!

Indonesia

 Welcome to Indonesia!  Indonesia is comprised of over 17,000 islands, and only 6,000 of them are inhabited.  Indonesia is home to the Komodo Dragon, and the Tarsier, which has eyes that are heavier than its brain!  It is a very biodiverse country, second only to Brazil.  Indonesia is also one of the top nutmeg exporters in the world.  Their population is 283.59 million people and the capital is Jakarta.  Their national dish is...

Nasi Goreng

It is a fried rice dish - it looked delicious!  To go with the nasi goreng, we made chicken called ayam goreng.  I did make a few adjustments to the reicpie, so if you want to do it exactly like the original recipe, I would encourage you to go to the link rather than follow my directions.  We had some Fabulous Friends over for dinner, which always makes dinner taste better.  Here's what I did:

NASI GORENG

3 cups Cooked Rice

2 Eggs

5 Shallots

4 cloves Garlic

1 Red Chili

1/2 tsp Shrimp Paste

2 tbsp gluten free Sweet Soy Sauce

1 cup bell pepper, chopped

1 head of bok choy

Salt & Pepper, to taste

1 tbsp Avocado oil

4 sliced Cucumber, for garnish

2 sliced Tomato, for garnish

2 small red chilies, for garnish

1. 1.  Grind shallots, garlic, chili, shrimp paste and salt until smooth and evenly mixed
2. 2.  Heat oil in a wok over medium heat
3. 3.  Add the spice mix and stir fry for about 2 minutes
4. 4.  Add eggs and stir until they become scrambled
5. 5.  Add rice and stir until evenly mixed
6. 6.  Add pepper, salt, sweet soy sauce and bok choi
7. 7.  Serve and garnish with tomato, cucumber, and red chilis.
8. 8.  Enjoy!

(Source: Nasi Goreng)

AYAM GORENG

10 chicken thighs

6 Shallots

3 cloves Garlic

4 cm Galangal (as big as half a thumb)

3 cm Turmeric

4 cm Ginger (as big as half a thumb)

1.5 tsp Salt

1 cup Water

2 Bay leaves

1/2 tsp White pepper

1 Lemongrass crushed

3 pcs Keffir Lime Leaves (optional)

Cooking Oil for frying

1. 1.  Grind shallots, garlic, galangal, turmeric and ginger with a spice grinder until smooth and evenly mixed
2. 2.  Place chicken into a pot, then add water, spice paste, salt, bay leaves, white pepper, lemongrass, and keffir lime leaves. Mix well
3. 3.  Cover the pot with the lid, bring to boil and then reduce the heat to low
4. 4.  Simmer the chicken for 15 minutes, open the lid then turn the chicken over so that all sides are seasoned.
5. 5.  Cover the pot with the lid then simmer again until water evaporates about 10 more minutes.
6. 6.  Turn off the heat and set aside
7. 7.  In a new pot, fry the chicken with cooking oil until golden brown
8. 8.  After the fried chicken is cooked, rest it on a cooling rack to remove excess oil.
9. 9.  Serve and enjoy!

(Source: Ayam Goreng)

The verdict?  Well, I think if I actually did it right, it would have been a lot better.  Make sure, if you make this, that you use 3 C of COOKED rice, not uncooked rice...It was pretty bland, but that's because we had double the rice it should have had!  I think the actual dish would have been great - the spices smelled amazing.  The rice was OK, and the bok choy added a nice texture and unique flavor to fried rice.  The chicken had great flavor!  It was nicely crispy, but nice and tender on the inside.  I'm not sure if that would be something we would make again, but glad that we tried it.

ME

Taste of Nasi Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Nasi Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 5

ME

Taste of Ayam Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Ayam Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Join us next time in Chad!

Saudi Arabia

 Welcome to Saudi Arabia!  I always want to sing the opening song to Disney's "Aladdin" when I think of Saudi Arabia - no idea why.  Saudi Arabia is the largest country in the Middle East, and is the 12th largest country in the world.  Up until 2018, Saudi Arabia was the only country in the world that did not allow women to drive!  95% of Saudi Arabia is desert.  No thank you.  According to Google, Saudi Arabia has a population of 37.17 million people and the capital is Riyadh.  Their national dish is...

Kabsa!

We've made something like this before in Bahrain, Qatar, and UAE. It is a chicken and rice dish, with a bunch of spices. We learned that you have to be careful when you eat it, so as not to eat the large spices or mistake the limes for chicken...It wasn't a difficult meal at all to make.  Here's what we did:

KABSA

1 1/2 C Basmati rice

1 package of chicken thighs (from Costco)

For Chicken Kabsa Base

1/2 C avocado oil

1 large onion, thinly sliced

6 garlic cloves, chopped finely

1 can diced tomatoes

5 tbsp Baharat spice blend

1/4 C tomato paste

2 tbsp orange zest

Salt to taste

3 1/2 C water

For Sauteing Carrots

2 tbsp avocado oil

1 large carrot, grated

Whole Spices

1 stick cinnamon

2 bay beaves

4 cardamom pods

4 cloves

2 dried limes

For Garnishing

1/2 C almonds

1/4 C raisins

1. Wash and soak basmati rice for 1 hour. 
2. Soak almonds in hot water, we will be using it for garnish.
3. Heat oil in a large pan. 
4. Add in onions, garlic and salt. 
5. Sauté for 2 minutes. 
6. Add in chicken, and sear it for 5 mins on each side.
7. Add in tomatoes, baharat, tomato puree, whole spices, orange zest, dried limes, and mix well.
8. Add in water and mix well. 
9. Bring it to a boil, cover and simmer for 30 to 40 mins till the chicken is cooked completely.
10. Remove the chicken and set aside.
11. Meanwhile, heat 2 tbsp avocado oil in a pan, add in carrots and sauté it for 5 mins. 
12. Set this aside.
13. Add the drained basmati rice into the liquid. 
14. Add in sauteed carrots and mix well. 
15. Cook on high heat till everything comes to a boil. 
16. Cover and simmer it for 20 mins until the rice has absorbed all the liquid. 
17. Once the rice is cooked, fluff it with a fork. 
18. Cover and set aside for 10 mins.
19. Set oven to broil. 
20. Line a baking tray with foil and grease it well with oil.
21. Take the cooked chicken and arrange it on a baking tray. 
22. Sprinkle the top with some more baharat and drizzle some oil over it and pop it into the oven and broil for 5 mins.
23. Spoon rice onto a serving plate, place the broiled chicken on top of rice and sprinkle with nuts. 
24. Serve and enjoy!

(Source: Kabsa

The verdict?  It smelled amazing as it was cooking, so we expected this meal to have a lot more flavor than it did.  It was just OK.  I think the chicken was way overcooked - if I did it again, I would either a) use bone-in chicken or b) not broil it.  I don't think the broiling did anything for the dish.  I would also cook the raisins and almonds in the dish.  They were very weird on top raw.  The dish also needed more salt than was called for.  I also cut the rice that the original recipe called for in half.  Three cups of rice seemed overkill.  And we have a ton of leftovers...Overall, an OK dish, but not anything great.

ME

Taste of Kabsa (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Kabsa (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Another country in the books.  Can you believe we've made it through 132 countries?!  Join us next time in Denmark!

Uzbekistan

 Welcome to Uzbekistan!  Uzbekistan gained its independence in 1991 from Russia when the Soviet Union fell, so it is a fairly new country.  Uzbekistan is a combination of the Turkic words “uz” (self) and “bek” (master) and the Persian suffix “-stan” (country). This essentially translates as the “Land of the Free”.  It is also the most populated country in Central Asia.  According to Google, Uzbekistan has a population of 37.02 million people and the capital is Tashkent.  Their national dish is...

Plov!

This is also the national dish of Azerbaijan, but there were some interesting additions to this version.  It was not a difficult meal, but there are some things that I would do differently if I made it again.  It's a one-pot-wonder (who doesn't love those?!) and relatively easy to make.  Here's what I did:

PLOV

2 C Basmati rice

4 whole heads of garlic (peeled slightly and with the tops sliced off)

1/2 C avocado oil

2 lbs lamb meat (cut into 2-inch pieces)

2 large red onions (sliced into half rounds)

5 large carrots (julienned)

2 tbsp cumin seeds

2 tbsp coriander seeds

1/2 C dried barberries

1 tsp whole black peppercorns

5 C water (divided)

2 tbsp salt

1. Soak 2 cups of rice in warm water for at least 30 minutes. 
2. Drain and set aside.
3. In a large heavy-bottomed pot, heat oil over high heat. 
4. Once it smokes, add lamb pieces and brown them for about 10 minutes, turning each piece occasionally. 
5. Add red onions to the lamb. 
6. Stirring occasionally, continue cooking until the onions soften and start to brown. 
7. Stir in the julienned carrots and cook until they soften.
8. Sprinkle in the toasted cumin seeds, coriander seeds, dried barberries, and whole black peppercorns. 
9. After that, place the 4 whole garlic heads into the mixture.
10. Add 2 cups of water. 
11. Bring the pot to a boil, then reduce the heat to medium-low. 
12. Cover the pot and simmer for 30 minutes.
13. Spread rice evenly over the meat and vegetable mixture. 
14. Without stirring, immediately pour 3 cups of boiling water over the rice. 
15. Ensure that the rice is covered by about ¾ inch of water.
16. Season the pot with salt. 
17. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed (about 25-30 minutes).
18. Let the plov rest, covered, for 15 minutes.
19. Gently fluff the rice and meat mixture before serving. 
20. Serve with the whole garlic heads on top.
21. Enjoy!

(Source: Plov)

The verdict?  It was good.  We loved the garlic (you have to squeeze the garlic out, but that's a fun thing to do!) and the flavors went well together.  Like I said earlier, there are some things that I would do differently.  We thought there was way too much rice.  And then the rice was soggy at the bottom, and cooked perfectly at the top.  If I were to make it again, I would cut the rice in half and not cook it as long.  I would also stir the whole pot about halfway through cooking the rice.  We also didn't taste the barberry much at all, so I would have added more - probably around a cup of it.  However, if you only used 1 cup of rice instead of 2, maybe the 1/2 cup of barberry would have been enough.  The lamb was tender and tasted very good with this dish.  Overall, it was good!

ME

Taste of Plov (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Plov (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

Hope you enjoyed Uzbekistan!  Join us soon in Malta!

Singapre

 Welcome to Singapore!  This is a country that, when I think of it, I think something like the jungles of Thailand, not the infrastructure of Abu Dabi!  But Singapore has lots of high-rises and is a huge city.  Singapore is the only island-city-state in the world: this means the whole country is basically just one big city, without a capital. It is one of only three surviving city-states in the world. The other two are Monaco and Vatican City. It is home to the largest indoor waterfall in the world, and the pictures are stunning.  It's in one of the airports, so maybe a trip to Singapore is in the cards?  There are several more things about Singapore that I could add here, but I think maybe we should just go and see for ourselves...  According to Google, the population of Singapore is 5.3 million people and the capital is Singapore (see above for the explanation :-) ).  Their national dish is...

Hainanese Chicken and Rice!

It looked simple enough...but there were lots of little steps to this meal.  And who doesn't love chicken and rice? It's a classic!  To go along with the Hainanese chicken and rice, we made Mango Sago, which is like a mango tapioca pudding-like dish.  Here's what we did:

HAINANESE CHICKEN AND RICE

For the Chicken

1 whole chicken

1/4 C salt for exfoliating (the salt is for cleaning the chicken, this is not consumed)

4 inch section of fresh ginger peeled and cut into 1/4'' slices

4 cloves garlic

2 stalks green onion cut into 1" sections (both green and white parts)

1 tbsp sesame oil

For the Rice

2 tbsp avocado oil

2 cloves garlic, finely minced

1 shallot, minced

1 inch section of ginger, finely minced

2 C rice

2 C reserved chicken poaching broth

1/2 tsp sesame oil

For the Chili Sauce

1 tbsp lime juice

2 tbsp reserved chicken poaching broth

2 tsp sugar

4 tbsp sriracha chili sauce

4 cloves garlic

1 inch section of ginger, peeled

For the Ginger Garlic Sauce

4 tbsp avocado oil

2 tbsp fresh ginger, grated

2 cloves garlic, minced

1/2 tsp salt

1 tsp rice vinegar

COOK THE CHICKEN: 

1. Boil a large pot of water. 
2. Clean the chicken by exfoliating with kosher or coarse salt. Rinse chicken well, inside and outside.
3. When water is at a hard boil, add the chicken. 
4. Return to hard boil, let scum come to the surface. 
5. Boil for 5 minutes. Discard all the water, including the scum.
6. Refill pot with clean water to cover the chicken by 1-inch, and add in the garlic, green onion and ginger. 
7. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer.
8. Cook for about 30 minutes more.
9. The chicken is done when it reaches 160 degrees.  The chicken will continue to cook to 165F during rest.
10. When the chicken is cooked through, turn off the heat and remove the pot from the burner.
11. Immediately lift and transfer the chicken into a bath of ice water to cool. The quick cooling will stop the cooking process, keeping the meat soft and tender. 
12. After cooling, pat the chicken dry with paper towels and rub the sesame oil all over the chicken. This will help prevent the chicken from drying out.

SEASON SOUP: 

1. Discard the garlic, ginger and green onion. Season the soup with salt to taste.

COOK THE RICE: 

1. In a pot, heat 2 tablespoons of avocado oil over medium-high heat. 
2. When hot, add the ginger, shallots and the garlic and fry until your kitchen smells like heaven. 
3. Add in the uncooked rice and stir to coat, cook for an additional minute. 
4. Add the sesame oil, mix well.
5. Add 2 cups of your reserved poaching broth and bring to a boil. 
6. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. 
7. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
8. While the rice is cooking, make the sauces and carve the chicken for serving.

MAKE SAUCES: 

1. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.
2. To make the ginger garlic sauce: In a small saucepan, heat the cooking oil until very hot, when you start seeing wisps of smoke. 
3. Turn off heat. 
4. Immediately add garlic and ginger and let it sizzle for a few seconds. 
5. Once it settles, stir in salt and vinegar.
6. Serve all together and enjoy!

(Source: Hainanese Chicken and Rice)

MANGO SAGO

1 large ripe mango

1/4 C Sago pearls, medium size

1/2 C condensed milk

1 tbsp sugar

1 C milk

1. Cook the sago pearls according to the package directions, until they turn transparent and gets cooked.
2. Drain the cooked sago pearls and wash again under the running water, this removes additional starch.
3. Peel and chop mango into small pieces.
4. Reserve 1/4 cup of pieces for usage later.
5. Boil milk until it is reduced to half and cool the milk.
6. Grind the cooled milk, mango pieces, condensed milk and sugar to a smooth puree in a blender. 
7. Now mix the pureed mango mixture with the cooked and washed sago pearls to a uniform mixture.
8. The consistency should be slightly thick.
9. Add reserved mango pieces, mix, and pour into individual bowls and garnish with few mango pieces and chill it for 2-3 hrs.
10. Enjoy!

(Source: Mango Sago)

The verdict?  This dish was a bit underwhelming.  We expected a lot more flavor, with this meal being from Singapore.  But it wasn't exciting at all.  It tasted like plain chicken and rice.  However, the garlic ginger sauce was delicious.  We put that on everything, and it helped make it better.  We were not impressed with the mango sago either.  The flavors were strange: it tasted like an artificially sweet mango.  Then you add the textures of the sago pearls, and it was just off.  We ended up throwing it out.  I wonder if you liked tapioca pudding if you would like this.  Overall, underwhelming dish.  

 

ME

Taste of Hainanese Chicken and Rice (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Hainanese Chicken and Rice (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

ME

Taste of Mango Sago (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Mango Sago (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

Another country in the books!  Join us next time as we eat in Cameroon!

Venezuela

 Welcome to Venezuela!  With everything going on in the news, I thought this may be an appropriate time to make their national dish.  So, we took a detour from Slovenia and went here instead!  Venezuela is home to the world's tallest uninterrupted waterfall, which is Angel Falls (and it looks stunning!).  It is home to the world's largest rodent, the capybara, and has more land dedicated to conservatorship than any other country.  According to Google, the population is 28.5 million people and the capital is Caracas.  Their national dish is...

Pabellón Criollo!

It's a rice and beans meal with some meat.  To go with Pabellón Criollo, we made Chicha, which is similar to Horchata.  Let me tell you, this meal took some time to prep and had a lot of different components!  I had to read and re-read the recipes to get things figured out and then time everything out to make it.  I also made fried plantains to go with it, as I read that this is a common addition to the meal.  Here's what I did:

PABELLON CRILLO

Black Beans

1 small package of black beans

6 C water

2 bay leaves

Sofrito

1 red bell pepper, chopped

1 onion, chopped

3 garlic cloves, chopped

4 tbsp olive oil

1 tbsp cumin

1/2 tbsp  paprika

Salt and pepper to taste

Shredded Beef 

4 lb flank steak

6 C water

1 onion, cut in quarters

1 carrot, chopped

1 bell pepper

1 celery stalk, chopped

1 bunch of cilantro

1 bunch of parsley

Salt, to taste

Sauce of The Beef 

2 tablespoons avocado oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

14 oz can of diced tomatoes and 1/2 tsp cumin

1/2 tbsp curry

1 tsp paprika

Meat broth (left from boiling the beef)

Chili flakes, to taste

Salt and pepper, to taste

1. In a large container, wash the beans very well under running water and discard any beans that float.
2. Put the black beans in a large pot, add the water and the bay leaves, and cook over medium heat for 1 hour and a half or until you see that the beans are soft. 
3. Meanwhile, prepare the sofrito. 
4. Put the sofrito ingredients in a blender and blend until well mixed and the consistency of salsa.
5. Place this sauce in a pot with a lid and cook for about fifteen minutes over low heat.
6. Remove from heat and set aside.
7. When the beans have softened, add the sofrito to the beans and cook over low heat for about 30 more minutes so that the broth thickens a bit, add salt and pepper to taste.
8. Place the meat in a large pot.
9. Add the pieces of onion, carrot, celery, the chopped peppers and the bunches of cilantro and parsley to the pot with the meat.
10. Cover with water, cover the pot and cook for 2 hours over medium heat, or until the meat is fall-apart tender. 
11. Remove the meat from the pot and let it rest for about 5 minutes before shredding it. 
12. With the help of two forks, shred the still hot meat into thin and long strands.
13. In a frying pan, brown the onion and garlic in avocado oil until they are translucent.
14. Add cumin, curry, paprika and stir.
15. Add a little of the meat broth.
16. Add the shredded meat, the bell peppers, and the chopped tomato, and mix all the ingredients. 
17. If you see that the meat is a bit dry, add more broth.
18. Let cook covered and over low heat for about 15 minutes so that all the flavors mingle. 
19. Season with salt, pepper, and chili flakes to taste.
20. Serve with white rice and fried plantains, and enjoy!

(Source: Pabellón Criollo)

CHICHA

1/2 C rice

3 C water

1 C milk

1/2 can condensed milk

1 cinnamon stick

1/2 tbsp ground cinnamon

1/4 tsp salt

1/4 tsp nutmeg

1. Soak the rice in 1 cup of water from 2 to 12 hours.
2. Rinse the rice and cook it in a pot with 3 cups of water. 
3. Cook it for 40 minutes with the cinnamon stick until the rice is extremely soggy and can’t absorb more water. 
4. Let it chill and remove the cinnamon stick.
5. Blend the rice, milk, condensed milk, salt, ground cinnamon and nutmeg. 
6. Blend on high speed for 5 minutes. You can add more milk if you feel that the chicha is too thick.
7. Top with extra sweetened condensed milk and a sprinkle of ground cinnamon.
8. Enjoy!

(Source: Chicha)

The verdict?  It was OK.  This is one of very few South American dishes that we didn't just love.  The meat was quite chewy, which made it hard and unpleasant to eat.  The flavors were good, but the texture not so much.   I think it would have been better if the meat was barbequed or cooked another way.  Boiling it didn't make it great.  I used the extra meat broth to make the rice - this was a good move!  It was delicious!  I couldn't eat the beans, so Handsome Husband will have to speak to the beans.  I wasn't a fan of the chicha - I don't think that I blended it long enough.  It was quite grainy.  All in all, the meal was OK, but not one we plan to repeat.

The beans -- they were beans. Nothing special and pretty bland, which was disappointing after sampling the sofrita and really liking the vibrant flavors. But even plain beans always manage to be at least a little bit good, so they still get a decent rating.

ME

Taste of Pabellón Criollo (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

HANDSOME HUSBAND

Taste of Pabellón Criollo (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

ME

Taste of Chicha (1 is terrible, 10 is amazing): 3

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 3

HANDSOME HUSBAND

Taste of Chicha (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

Another South American country down!  Join us next time (for real) in Slovenia!

Senegal

 Welcome to Senegal!  When I was living in Alaska, our church had a strong connection with Senegal, and I loved the stories coming from that country.  So to do the national dish made me so happy!  Senegal is the most western point in Africa, and surrounds Gambia on three sides.  According to Google, the population of Senegal is 18.5 million people and the capital is Dakar.  Their national dish is....

 

 

Thiéboudienne!

Senegal has a strong French influence, and I'm not sure I could pronounce this dish.  It is fish and veggies and rice.  It looked so pretty in the pictures, and we looked forward to making it.  Trouble was we couldn't find a whole white fish.  So, we used fillets.  If you want to make a true Thiéboudienne, find a whole white fish.  Here's what we did:

 THIEBOUDIENNE

1 1/2 lbs white, firm-fleshed fish
1/2 lemon

1/2 tsp salt and pepper, to taste

1/2 C parsley and basil, chopped

1 C green onions, chopped

5 cloves garlic

1 habanero pepper
1/2 lb potatoes 

1/2 lb cassava

1 onion, chopped
1 lb vegetables (carrots, green bell pepper, red bell pepper, eggplant, etc.)
1/2 small head cabbage
1/2 lb okra

15 oz tomato sauce
1 tbsp tomato paste
2 tsp bouillon powder
1/2 tsp ground black pepper
4 oz smoked fish (I used salmon)
3 C chicken broth
1 1/2 C uncooked short-grain rice

1. Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. 
2. Score or slit the fish 4-5 times on a slant across each side. 
3. Rub the fish with lemon, salt it, and set aside.
4. In a food processor or blender, puree chopped parsley and basil, green onions, garlic, and habanero pepper.
5. Douse fish in one portion of the parsley marinade, making sure that both sides are coated with the marinade, including the inside of the slashes. 
6. Let the fish sit covered in the refrigerator as you prepare the vegetables for the dish.
7. Wash and peel the potatoes and cassava and cut them into large chunks. 
8. Clean vegetables, cabbage, and okra, and cut them into large chunks.
9. Heat a Dutch oven or a wide heavy saucepan until hot; add 1 cup of oil, swirl and heat for a few seconds, then lower in the fish and fry until fish is brown, around 3 minutes. 
10. Turn the fish around and brown it for two minutes on the other side. 
11. Remove the fish and set aside.
12. Add the chopped onions to the oil, and cook for about 2 minutes. 
13. Add the tomato sauce, tomato paste, and 2 tbsp of the fish marinade. 
14. Let it cook for about 8 minutes.
15. Add bouillon and pepper to taste. 
16. Let it simmer for about five minutes. 
17. Add in the smoked fish and cook for another 5 minutes.
18. Add 3 cups of water, then the cassava and potatoes. Let simmer for about 5 minutes, followed by adding the vegetables, cabbage, and okra. 
19. Simmer for about 3 minutes.
20. Add the fried fish and let it simmer with the vegetables for about 3 minutes. 
21. Carefully remove the fish and vegetables and set them aside, leaving the tomato sauce in the pot.
22. While the vegetables are cooking, wash your rice. 
23. Add two tablespoons of oil and the washed rice to a new pot.
24. Stir the rice for 1-2 minutes until fully coated in oil. 
25. Cover the pot with a kitchen towel and close with the lid to prevent the steam from escaping.
26. Let the rice steam for 5 minutes.
27. Add the steamed rice to the tomato sauce in the dutch oven, and 1-2 cups of water as needed. 
28. Adjust seasonings to taste, then cover and cook on very low heat on the stove top, stirring occasionally for about 15 minutes or a little more, or until the rice is cooked, has absorbed the water, and is tender.
29. When the rice is ready, serve it warm with the reserved vegetables and fish.
30. Enjoy!

(Source: Thieboudienne)

 

The verdict?  It wasn't bad!  The marinade on the fish was really good - we may use it again!  The veggies and rice had a strong smoked fish flavor, which was a bit odd.  The veggies weren't cooked through, which made the cassava, potatoes and carrots strange to eat. However when eaten all together, the dish was good!  My Dad loved the leftovers - ate them right up! 

 

 

 

ME

Taste of Thiéboudienne (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Thiéboudienne (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

Join us in the Maldives next!  Hopefully you will join us!