Like A Bhat Out Of Hell

NATIONAL DISH OF NEPAL - Dal Bhat

Namaste GGJ Pilgrims! Today we are ascending some of the highest mountains in the world (metaphorically of course) as we sample some delicious Nepalese vegetarian cuisine. Now I know you are thinking "Leo, just because Nepal has the greatest proportion of Hindus than any other country, doesn't mean that they are all strict vegetarians." Well I say to you, good factoid! Way to go with the knowledge! However, I didn't choose Dal Bhat to be the Nepali national dish. But I did choose to cook the national dish of Nepal based on its' vegetarianism, due to it being my favourite vegetarian's birthday, Lady Cara!

Lady Cara is an interesting Moleface. She has a few paradoxes. Smart as a whip, Lady Cara is very intelligent. But place her in a conversation of more than 3 people (especially a conversation between Molefaces) and she'll be lost quicker than the passengers of Oceanic Flight 815! We always have to remind her of upcoming events, especially if we want to see her at them. But due to her vagueness, Lady Cara has developed her own ingenious philosophies. From "time is time, but we'll never have that time again" to "does anyone feel like it's five hours ago but now?", she is a venerable monk.

Unfortunately, Lady Cara does cop some flack from The Molefaces. As she is a vegetarian in a group of devout meateaters, she is generally catered for separately when we dine together. For instance, when we have BBQs, Molefaces feel there is no need to make salads for Lady Cara. She can always eat bread and sauce! Plus as everyone knows, you don't win friends with salad! And as avid GGJ pilgrims will remember, she is never gonna live down not putting peanut butter in the spiders! Despite all this, Lady Cara is still the Queen of the baked treats (if you exclude Hay Rae and myself)!

However, she is thoroughly genuine. What you see is blessedly what you get with Lady Cara. Compassion and tolerance in abundance, Lady Cara is always willing to extend a listening ear. And dismissive she is not, as without exception Lady Cara finds the positives in people and situations, and is willing to give people many chances at redemption. Even with these incredible traits, don't try to take advantage of her kindness, cause Lady Cara don't suffer no fools! So I thought we would find an extra special vegetarian national dish to cook for her birthday.

Dal bhat is a staple dish found across Nepal and consists of a lentil soup (Dal) and steamed rice (bhat). It is generally eaten twice a day, first in the mid-morning and then later in the early evening. At higher elevations, where rice is harder to grow, it may be substituted for other grains such as maize, millet or barley. Recipes for the dal vary from different ethnic groups, localities and even from different seasons. The lentils may be cooked with tomatoes, onion, chilli, ginger and garlic. But most recipes contain coriander, garam masala, cumin and tumeric. Dal bhat is often accompanied by a vegetable curry (tarkari), and a portion of pickle or chutney. Although a chicken, goat or fish curry and yoghurt may replace the tarkari.

 Enjoy, or as they say in Nepal, Masti garna!



A vegetarian national dish is rare, but look no further for the recipe: http://tbird86ghz.blogspot.com/2008/10/recipe-nepali-dal-baht.html

Difficulty:         4

Appearance:    4

Taste:               4

TOTAL:            12

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make. 

Not a very difficult dish to make, which one would expect from a dish that doesn't involve cooking meat. The dal has a few processes but that is nothing to baulk at. The only thing that made this meal slightly difficult to cook was having two Molefaces in my kitchen. My kitchen is basically the size of a matchbox, and it is hard enough for me to find space on my own. But with 2 lovely ladies "performing" what could only be described as a skit about bus travel between Broadie and Franger, cooking time is extending dramatically. Eventually we sat down to eat, so all's well that ends well.

Well the bhat looked like it should, it was white and fluffy. But since it is rice, I guess I cannot really expect more from it than it is. The dal on the other hand looked nothing like rice. The lentils smelled amazing with all the spices and herbs and the taste was something I had never experienced before. The texture of the lentils and the vegetables mixed with the mustard flavour of the turmeric and the earthy aroma of the jeera (cumin), produced a taste sensation. And as you would have heard in the video it was totes brothy! Perfect for any cold winters night. And with the side dishes of the chutney and tarkari it provided a venerable feast of colour.

And to top it off we of course had to have a birthday cake. Lady Cara has a weakness for chocolate, so she was an easy birthday diner to cook for. So for her I made a simple Chocolate Butter Cake. The cake devoured and the bus finally reaching its' destination the ladies left my kitchen. With full bellies and contented faces. Hope you enjoyed your specially vegetarian GGJ dinner Lady Cara, for it may be a while before we come across another non-meaty national dish!

I've Got A Red Bulgogi And Vodka Up In My Hand

NATIONAL DISH OF NORTH KOREA - Bulgogi

The Molefaces are ones that are excellent for thinking of exciting plans. Our strong suit though is not following through with said plans (our strong suit is of course eating and drinking!) We have been planning for ages to all go away for the weekend, down the coast somewhere to a beach house. Lady Lara's boss Joh has a holiday house in the coastal town of Ocean Grove, and we were finally able to coordinate our schedules to take advantage of Joh's hospitality. So off The Molefaces went to The OG for Molefaces On Tour! WOOP WOOP!!

Lady Lara and I went ahead early on the Friday night to set up the joint for the others, but also so we could choose the best beds! We decided that we would take all the provisions needed for the weekend, so that we could just chillax and not have to venture out. Lara had bought a delicious vegetarian lasagne for dinner that night, and I made a "Blair" Waldorf salad. The rest of the night consisted of chips and dips, all washed down with a "few" glasses of champagne.

The next day the sun came out and most of The Molefaces chose to recline in the sunlight, reading trashy magazines and glamourising themselves. I say some, for I was in the kitchen whipping up some Korean food. No rest for the wicked! The rest of the time was spent relaxing, and there wasn't as many drinks Saturday night for some of us were still nursing sore heads ("Pass the DC!") We played a hilarious game of Celebrity Heads, where we leaned that according to Lady Lara, the most influential African-American woman is P Diddy (she had Oprah on her head). We also asked each other bonding questions from a deck of question cards, and the girls have now become apprehensive after hearing that 'if I could do anything without there being any risk'..I would commit murder. Don't worry Molefaces, I promise to use my hands and not any weapons! We didn't want to journey back to Melbourne, and wished that we could spend a few days longer in the OG. We'll definitely go back, to a great place, for good times, with excellent friends and of course more delicious Korean food!

Bulgogi is a Korean dish that is generally made up of marinated beef. Korean for "fire meat", Bulgogi is named for the method of cooking on an open flame, and not for it's spiciness. Although what is Korean for "mouth on fire"? Made from thin slices of sirloin and then marinated in soy sauce, sugar, garlic, sesame oil, and some tenderiser like pear juice and/or rice wine. Other ingredients can be added such as onions, mushrooms and spring onions. Bulgogi is traditionally grilled or barbecued, although pan frying is also common. Sliced onions, green capsicum and cloves of garlic can be fried up as well to give the Bulgogi extra flavour. Served with a side of lettuce and sticky rice, a slice of meat is then wrapped up to form a Bulgogi parcel. A dab of ssamjang (a thick, spicy paste) is then place on top and then the parcel is eaten as a whole. It is apparently poor manners to take bites instead of eating as a whole, so I recommend only a small amount of ingredients in the parcel. Unless you are able to 'unhinge your jaw' like some of The Molefaces.

Enjoy, or as they say in North Korea,  잘 먹겠습니다! (jal meokkesseumnida!)



Looking for some delicious Korean BBQ?: http://www.sbs.com.au/food/recipe/147/Bulgogi

Difficulty:         4

Appearance:    4

Taste:               4

TOTAL:            12

Note: Difficulty is scaled in reverse to the other categories, where 1 =  was extremely difficult to make, and 5 = was easy to make.

For the best way to get some flavour into a meat, I've found that you need to marinate it. Sometimes for overnight (or several days in the case of sauerbraten), but sometimes all you need is an hour or two. A few ingredients, mixing with each other to form complex flavours. How easy to make something delicious.

The finish product was definitely one of the most colourful dishes we've had in a while. The freshness of the red lettuce, the crisp white of the sticky rice, the succulence of the browned meat, the spicy paste of the red ssamjamg, and to top it off the garnish of sesame seeds. Pretty as a picture. If you're the kind of person that eats with your eyes, you'll have no problem putting away some bulgogi parcels. The Molefaces were certainly impressed, as you can hear in the video.

And the parcels were delicious! Biting through the crisp lettuce, to the soft sticky rice and flavoursome meat, which is salty and sweet. Then if you are brave enough to try some ssamjamg on top, you get a good hit of chilli paste that infuses extra flavour out of the meat. Not to mention potentially setting your mouth on fire. The textures and flavours melded together well to form an exquisite Asian meal, that is well balanced.

Hope you enjoyed your personal Korean BBQ Molefaces, we definitely gotta sample some more food from the Korean peninsula!

Trying To Look Borscht In Them Diors

NATIONAL DISH OF RUSSIA - Borscht

Welcome to Slacktown, population: numerous. I am Slacky McSlack, Mayor of Slacktown. As you will see throughout March, it will not be a very prosperous cooking month. This is resultant of I have gone back to University to work on my non-existent Psychology career. So with study, work and the birthdays for the million of my friends that decided to be born around this time of year, I ain't got much time for the kitchen. "TRAVESTY!" you weep, "SACRILEGIOUS!" you yell. I know I is horrible GGJ Pilgrims, but before you stone me for my crimes, let's look at this interestingly hued Russian dish. 

Borscht, although of Ukrainian origin, is generally more associated with Russia. The main ingredient being beetroot gives it that deep red-purple colour, but there are other chromatic variations such as orange and green borscht. Your next decision is to decide if you want it hot or cold. This impacts on what recipe you use. Hot borscht is generally a heart soup that includes starchy potatoes, carrots, other vegetables and meat. Whereas cold borscht, still made with beetroot, is mixed with a sour dairy (sour cream, soured milk, youghurt) and can include cucumber and radishes. And then there are the regional differences, from the wheat ladden Romanian borscht, to the dried mushroom styled Lithuanian borscht, the staple soup spreads across and beyond the nations of central and eastern Europe.

The Russian variety consists of the requisite beetroot, potatoes, cabbage, carrots, meat and broth. A dollop of sour cream is thrown on individual servings and then sprinkled with some dill (which I believe is one of the most underused herb). And if you feel this hearty soup won't fill you up, then you can always serve it with some bread.


Enjoy, or as they say in Russia, Приятного аппетита! (Prijatnovo appetita)



For some beetroot staining Russian times: http://www.ukraineorphans.net/id51.html
 

Difficulty:         3

Appearance:   4

Taste:              4 

TOTAL:           11

There are a few processes going on here, and if takes less time if you multi-task by doing a few at a time. Not sure why, but cooking seems to be the only time that I can really multi-task. The Molefaces would say that is because I have undiagnosed ADHD. I don't know about......ooh there is something shiny over there!

Now even though I have nothing but pure malevolence towards beetroot, I was loving the colour of the Borscht something fierce. It was a deep and vibrant pink that stained the vegetables and meat, even staining my hands making it look like I had slain people.

Forgive me Russian people, for I am completely biased on this dish. I HATE BEETROOT!!! Anything that stains you like you were involved in a human sacrifice should not be eaten. So let's take beetroot out of the equation (of a dish where beetroot is the main ingredient), and then I can evaluate Borscht. Ah how I love a hearty meal consisting of a broth, vegetables and meat. It is relatively inexpensive and makes a lot of soup (we had so much I could have fed the Russian people twice!). And so filling, sometimes there is no room for bread. A good winter staple. Now if we were to include the beetroot. Let's just say that thankfully it contained meat, for it was the meat that saved the dish. The beetroot permeated everything! This would be delectable to those that actually like the horrid tubular vegetable, but not for me. Although I will say that it did taste better the next day (lasted for a few days). And it was an ingenious idea to throw some sour cream and dill on top. So don't take my repugnance for beetroot as a reason to sample Russia's national dish, give Borscht a try!

(For those playing at home, Russia has participated in 14 Eurovisions since their debut in 1994. Since 2000 they have fared quite well in the finals finishing 3rd twice (2003, 2007), 2nd twice (2000, 2006) and winning the 2008 contest. It has been said this was due to a voting bias of neighbouring countries, but there will be no political talk here. For the 2003 contest, Russia sent the controversial duo t.A.T.u as their representatives. Remember them? For the past two years they have just been out of the top 10, hopefully this year brings them better luck.)

A Pub With No Biryani

NATIONAL DISH OF PAKISTAN - Biryani

Many countries that are in close proximity share and influences each others cuisines. Sometimes when you have a great dish, an envious nation may take it on as their own national dish, with subtle changes form the original. And with hundreds of years of trade and travel existing between people from all over the globe, a dish created by one ethnic group can end up being adapted by another anywhere else in the world.

This is the position of where we find Biryani the national dish of Pakistan. Biryani is a dish made up of meat, vegetables, spices and rice (but can also contain fish and eggs amongst other ingredients). Different to other rice dishes such as Pilaf, Biryani has the rice and sauce cooked separately whereas when cooking Pilaf the rice is cooked with the sauce. After the separate cooking, the rice is mixed with the sauce, and layered to create a richly flavorful and spice-filled aromatic dish. Thought to have originated in Iran, Biryani was spread by travelers and merchants through the Middle East to South Asia and beyond.

Pakistan cherished in the introduction of this new dish, and over the years have adapted it into their own. Sindhi Biryani is a largely popular version of Biryani that contains chicken (although many varieties of Biryani can be found throughout Pakistan). It also contains yoghurt in the recipe, which can set it apart from other variations of Biryani. It is loved so much that the national flag carrier, Pakistan International Airlines, serves it to customers travelling to Pakistan.


Enjoy, or as they say in Pakistan, !مزےکریں (maze karein)  




For a Pakistani take on the Biryani: http://www.simple-easy-recipes.com/indian-recipes/traditional-chicken-biryani-recipe/

Difficulty:         3

Appearance:   4

Taste:              4 

TOTAL:           11

A few processes to this one, but still not a difficult dish to make. It is only time consuming due to cooking the rice and sauce separately, before adding them together. However, most of the time is spent relaxing whilst the Biryani simmers and does it's thing.

With so many spices and herbs add to both the rice and the sauce, your kitchen will smell fantastic! The concoction displayed when the rice is added to the sauce is also a treat, although with the use of chicken instead of lamb or beef it can leave the dish looking visually bland.

Despite this, I am thoroughly ecstatic to be making a rice dish that contains chicken and not beef or lamb. Throughout this journey so far, it has become apparent that most cultures prefer their rice with beef or lamb, but for me the taste can become too monotonous. Thankfully Pakistan has provided an alternative with this delicious dish. I love, love, LOVE Indian food, but have not tried much food from the other nations in the subcontinent. With the glorious aromatics wafting from my kitchen, I knew this was gonna be a tasty meal, but was a little concerned about the spicy factor. After several bites the full flavour revealed itself. Although it did create a little heat in my mouth, the textures of the chicken and vegetables were scrumptious. Not to mention the melding flavour from all those spices. Looking forward to sampling more novel dishes from the subcontinent.

Qabili Jean Is Not My Lover

NATIONAL DISH OF AFGHANISTAN - Qabili Pilau

There is an Afghan restaurant on Fitzroy that I always pass everytime I go out down Brunswick St (Afghan Gallery). I always wanted to go but am hardly up in that area. And if I am it's always for a purpose, like a friend's birthday at a hip bar (random free meat platters anyone?) or a laid-back Sunday sesh at the AWES Little Creatures Dining Hall. I've only heard good things about the Afghan Gallery from friends that have eaten there. Of course I wanna go for the good food that I have heard about, but there is something about eating great food in an amazing and authentic atmosphere that amplifies the experience. Plus sitting on cushions on the floor at low lying tables is always a winner.

Qabili Pilau is the Afghan take on a pilaf, a rice dish that has been cooked in a seasoned broth. However, the Afghanis have thrown their own take on things. The use of basmati rice and the process of baking the pilau in an oven is unique. Another idea that I found surprising (but ultimately delicious) was the inclusion of raisins. Good move Afghanistan.


Enjoy, or as they say in Afghanistan, بفرماييد! (befarma'id) 



A link for the recipe can be found here: http://www.kosherdelight.com/AfghanistanRecipesAfghanQabiliPilau.shtml

Difficulty:       3 

Appearance:  3 

Taste:             4 

TOTAL:       10

I getting used to the adding of spices, vegetable, meat and rice and allowing them to cook and blend. But then taking that and placing it in the oven to bake was a novelty.

Now to some the end result may have not look like a pretty picture, but not for me. The colours blended together quite well, but the winner was the smell that was coming from the kitchen.

The meat was so tender and the spices compliment the lamb well. And the vegetables added a little crunch. But the tart taste of the raisins certainly added more depth to the dish. I didn't think that I would enjoy their involvement what so ever. Thankfully that was not the case. Now I am thoroughly looking forward to venturing into that Afghan restaurant.

The Wheels On The Buuz Go Round And Round

NATIONAL DISH OF MONGOLIA - Buuz

Ah Mongolia! What do I know about you? Well nothing much other than yaks, nomads and Ulan Bator. Well we can now add one more thing to that...Buuz (pronounced as if you were going to scare someone, but then suddenly morphed into a bee at the end).

Dumplings (of any kind) are AWES! Cheap and flavourful they are a must with any trip to Chinatown. The best I've had were in Chinatown New York City-style. The chefs placed frozen broth at the base of the dumpling so when it is steamed the broth melts and makes the meat succulent as! However, not every restaurant can boast great tasting dumplings and things can still go wrong. Bad meat, bad seasonings and not enough special sauce (heaven forbid!) So my worry began early before my first foray into dumpling making, let alone Mongolian cuisine.

So imagine my surprise when setting down to make today's video and my camera wouldn't work. DAMN YOU TECHNICAL DIFFICULTIES!!! And as my friend Lady Cara always says, "Time is time, but we'll never have that time again!", so I persevered and continued being all Mongolian the best I could. Now that you have been warned, enjoy, or as they say in Mongolia, Сайхан хооллоорой (Saihan hoollooroi)!



Here's the full recipe:
http://www.indobase.com/recipes/details/buuz.php

Difficulty:       4 

Appearance:  3 

Taste:             3 

TOTAL:       10

Now this recipe also wasn't very difficult, the longest time being spent dealing with the dough. And you can let your artistic and creative side out by experimenting with Dumpling Designs (perhaps a design company that serves dumpling - GENIUS!)

When cooking the meat you can add various herbs for desired flavour, I only added garlic for a more traditional depiction but apparently sprouted fennel seeds are customary as well.

With all occurring obstacles, my fears were assuaged for in the end the Buuz was delicious. The lamb was tender and made more succulent by the adding of a few drops of water before steaming. Now we didn't have any special sauce, but I had some Okonomiyaki sauce in the fridge which is certianly a close second. Just don't tell the Mongolians...

I Wanna Larb You Right!

NATIONAL DISH OF LAOS - Larb

Now I have a secret love for Thai food. Tom Yum Soup, Pad Thai, love it all! But this was my first foray into Laotian cuisine. And I must say, I feel better for it.

I've never experienced crushed rice powder, and realised that it would be in my best option to buy a mortar and pestle. So I made my way to, personally, personally, my personal opinion, the BEST store in the world: IKEA. After spending days in IKEA (most of that eating Swedish meatballs with lingonberry jam), I took my new kitchen devices home.


I made the chicken variation of Larb (Larb Gai), following this recipe: http://www.nytimes.com/2009/06/17/dining/171lrex.html?_r=1

Difficulty:       3 

Appearance:  3 

Taste:             3 

TOTAL: 9

I made Larb Gai for some of the Molefaces, however I'm not sure how well it was received.

It was fairly quick and easy to make, but lost some points due to the crushing of the cooked rice. And you have to make sure that it is crushed to a fine dust and sifted to remove any large pieces. I didn't crush it enough and it gave the chicken a gritty texture, which would have been more pleasant if the rice was finer.

The colour of the vegetables blended together well, and the herbs coupled with the fish sauce and lime juice gave off a lovely fragrance.

I believed it tasted fairly well. The aroma united with the tangy taste of the fish sauce, spice of the chilli powder, and the freshness of the mint and coriander proved to be delicious. I thoroughly enjoyed my first foray into Lao cuisine.

I'm certain that it would taste exquisite if cooked by a native Laotian.