Friday, April 24, 2015

Guyana - Guyanese Vanilla Fudge

I'm nothing if not persistent so here I am 5 years later still making foods from around the world. This is the 150th dish I've made. And it's fudge, my nemesis! I've never successfully made fudge but due to my persistent nature, I keep trying.


1 can evaporated milk
1 can condensed milk
2 cups brown sugar
3/4 cup water
2 tablespoons butter
1 teaspoon vanilla extract

Open the cans of milk and pour them into a big pan. Add the sugar and water.

 Slowly heat the pan, stirring until the sugar has dissolved.  Bring the mixture to a boil and stir in a figure of eight until the mixture thickens. Take off the heat and stir in the butter and vanilla.

 Pour into a greased dish and put in the fridge to set.

FUDGE FAIL. Yep, yet again the fudge didn't set. I put it down to my impatience. Maybe I stop boiling (and stirring) too soon. I stirred it for a good 20 minutes and then couldn't take any more.

It did taste good though and Leigh is always pleased with un-set fudge to eat. This attempt was closer to fudge consistency than ever before. I feel close to cracking it. Maybe just one more try...

Wednesday, April 22, 2015

Indonesia - Chicken Satay

Considered a national dish in Indonesia these meat skewers are cooked over coals by street vendors. I love street foods, my local town has a farmer's market on Thursdays where you can sometimes buy foods such as ostrich burgers, currywurst or noodles. It's great.


Bamboo skewers
Chicken breast
6 garlic cloves
3 shallots
1 teasoon coriander seeds
1/2 teaspoon cumin
1/2 tsp chili flakes
1 teaspoon salt
200g peanuts
3 tablespoons brown sugar

I opted for dry roasted peanuts instead of regular peanuts that need to be blanched, skinned and then roasted. #lazycook

Assemble the chicken (cubed), shallots (chopped), 3 garlic cloves (chopped) coriander seeds, cumin, 1 tsp salt, 2 tablespoons of warm water and 1 1/2 tablespoons of oil in a bowl. Squidge the marinade into the chicken with your hands. Cover and put into the fridge for an hour or so.

Now you can make the peanut sauce. Chop up 3 more garlic cloves and saute in a bit of oil. Add the chili flakes and cook a bit more.

Put the peanuts, sugar, 1 teaspoon of salt, garlic and chili flakes in a food processor and chop until the peanuts are still a bit chunky but broken down too. Add 250ml of hot water to make a loose paste. Return to the pan at this point and heat up until the sauce bubbles. Remove from the heat and stir well.

Now thread the chicken onto the skewers. I didn't know what to do about the coriander seeds stuck to the chicken. They seem too brittle and hard to leave on so I had to pick them all off, which was a hassle. Then I had to ask Leigh to come and run the tap so I could wash my hands and she had a small strop because she was watching a Youtube video about Minecraft.

Grill or barbecue the chicken until done and then serve with the dipping sauce.

Leigh and Erin both liked the chicken but didn't want to try the sauce. Which is a shame because it was the best part. The chicken on it's own was nice, very garlicky and aromatic from the spices it marinated in. But dipped in the sauce it was delicious. The sauce was kind of like a peanut jam with the brown sugar it had in it. It stuck to the chicken as I dipped it in and had a lovely sweet peanut taste with the added kick of the chili flakes. My mouth was almost numb after eating from the vast quantities of garlic in this dish. It was worth it. :)

Coming up next - Guyanese Vanilla Fudge

Monday, April 20, 2015

Philippines - Adobo Chicken

I'm getting excited, there's finally light at the end of the long International food filled tunnel. Less than 50 foods to go now. ^_^

It's The Philippines for today's offering. Adobo chicken. Adobo is a cooking method where you add raw ingredients to a stock comprising of vinegar and different spices.

Will the kids try it, will they's enthralling. :D


1 cup water
1/2 cup soy sauce
1/2 cup vinegar
1 tsp salt
1 tsp pepper
1 onion
3 cloves garlic

Chop the onion, chicken and garlic. Put everything in a pan.

Bring to the boil then reduce to a simmer and simmer for about an hour.

And that's it, likely the easiest recipe ever. It made quite a thick sauce once it had reduced down and looked really appetising. Leigh and Erin both tried it but found it too peppery. I really liked the spicy taste of it but it was borderline too salty. I'd halve the salt added if I made it again. It went well with rice bcause the sauce needs something to soak it up. I mopped up the sauce with bread and felt the sauce was the best part of this dish. Lovely!

Coming up next - Chicken Satay from Indonesia

Friday, April 17, 2015

Madagascar - Mofo Makasaoka

There was plenty of ideas for foods to try from Madagascar but I couldn't resist this recipe for baguette fritters. My youngest daughter Erin loves baguettes so I wonder what she'll think of a fried one.


1 1/3 cup flour
1/4 tsp salt
2 tsp baking powder
4 tbls sugar
1 egg
2/3 cup water

Place the dry ingredients in a bowl.

Add the wet ingredients and stir well to form a batter. Cover and leave in the fridge for about an hour.

Slice up the baguette into thin pieces.

Dip it in the batter to coat it. The batter was incredibly thick which made it hard to get it to stick to the bread properly.

Fry the slices in some hot oil until browned.

The baguette fritters were a success with Leigh and Erin. They both ate them and said they enjoyed them. I enjoyed them too. I hadn't known what to expect and thought they might be a bit plain or dry. When I first bit into one it was hard to tell where the batter ended and the bread inside began, it was more like eating a solid bread product. The batter was crisp and nicely sweet and the inside was slightly chewy and soft.

Nice :)

Monday, April 6, 2015

The Netherlands - Stamppot

I decided to make this traditional Dutch dish because JD requested something with vegetables in it due to a few days of over-indulging. Stamppot translates as Mash Pot in English which describes the method of making it.


Butternut squash
Sweet potatoes
Salt & pepper
Smoked sausages

Those are the vegetables I chose but you could include others depending on what you have/like.

 Peel and chop all the vegetables. Thanks for helping, JD!

 Slice then fry the sausages.

Cover the vegetables with boiling water and simmer until they are soft. About 20 minutes.

Drain and mash the vegetables. Don't mash them too much they should still be chunky but mashed a bit too. Add the butter (as much as you like), parsley, salt and pepper. Garnish with the smoked sausage slices.

This dish was fantastic, one of the best meals we've had for this blog. All the vegetables mashed together gave a variety of flavours with each bite and the sausage complimented the vegetables perfectly. JD enjoyed having so many different vegetables in one dish. We were sad we hadn't made more of it but looked forward to having it again another day. It's a lovely, comforting, reasonably healthy, cheap and simple food to make. We loved it. :D
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