Posts filed under world

Indonesian Identities

Indonesian food is made up of regional cuisine influenced by a wide range of cultures and countries.  In Indonesia, food is most commonly eaten with a spoon or with ones first two fingers and thumb of the right hand.  (Most common in West Java and West Sumatra).  Chopsticks are uncommon except in Chinese or oriental food stalls.  

Food parcel consisting of plain rice, fried noodles, fried chicken, minced and fried onions and fish based sauce  wrapped in a banana leaf.  Food sold like this is very common and costs the equivalent of 80p.

Rice is an Indonesian person's favourite food.  Not only is it a stable part of the diet, but it is the diet.  Indonesian land is rich which bright rice fields, gathered, sold at the nearby food market and eaten three times a day.  Rice is often eaten plain alongside meat, fish based sauces or spices and often with noodles.

Rice fields

Indonesia is the home of sate.  These can be found in nearly every food market or nearby stall.  Sate (or what we call satay)  usually consists of chicken or pork.  The meat is either sliced into small pieces or minced with spiced then grilled.  Pork satay is more commonly found in Bali and other non - muslim regions.

Bakso: typically made of meat or fish balls in soup with noodles.

Stir fried vegetables dressed with

bumbu kacang

 which means peanut sauce consisting of crushed peanuts, garlic, shallots, ginger, tamarind, peppercorns, lemonjuice, sweet soy sauce and water.  All these ingredients are crushed together using a pestle and mortar, essential component for cooking Indonesian food!

It was such a surprise in Bali to fall upon a chicken fight after wandering a temple. Around a little arena, they put two chickens to fight against each other and people bet on which chicken they think will  win.  Afterwards there are many food stalls selling satay, roast pork, roast chicken, vegetables, rice and other scrumptious things.

Posted on April 22, 2012 and filed under world.

Fishy Fun in Indonesia

Made up of over 17,000 islands the amount of fish available in Indonesia is extensive.  As an muslim based country it is also understandable that fish is more often eaten rather than pork or meat that must be killed and cured in a specific way.

Arriving in Labuan Bajo, Flores,  we were greeted by a friendly fish market with hundreds of different types of fish- fresh, smoked or dried.  The pungent odour requires a more adventurous traveller to explore and admire the catches of the day.

Young boy chopping fish steaks on the ground outside the fish market.  

Popular seafoods in Indonesian cuisine include mackerel, tuna, red snapper, wahoo, milkfish, anchovy, cuttlefish, shrimp, crab, mussel

                                                    Fish in Indonesian cuisine in cooked in a variety of ways such as

bakar

(grilled),

rebus

(boiled) or

goreng

(fried).  Fish is also used in sauces and spices to add flavour to the dish.  

Ikan asin

meaning salted fish is preserved fish or seafood cured in salt as can be seen in these pictures.  Some are also dried fish.

Strong man slicing tuna

By every street you normally find a food stall which is like a mini outdoor restaurant.  When fresh fish is available you can just pick the fish you'd like and they grill it for you with a spicy sauce usually consisting of garlic and soy sauce.  A neat portion of rice and vegetables usually comes with the fish and it's eaten with your hands dipping in sambal - a type of spicy sauce that is served with most fish or meat.

As you can see this fish was thoroughly enjoyed!  

Posted on April 22, 2012 and filed under world.

chocolatemeup

Demel's Chocolate Shop in Vienna.  This beautiful shop sells a wides range of Viennese chocolates and pastries such as 'Demel Torte' and the 'Demel Sacher Torte'.   I tried the 'Demel's Milch'.  A very smooth and silky with deep cocoa hints.

Intensely chocolately chocolate tart I made with 250g Nestle Pure 78%, 5 tablespoons Creme fraiche, 3 beaten eggs, 150g sugar,  finished off with 'crema alle nocciole'.  Precise method and recipe to follow soon

The 'best nutella'.  Not really nutella but the softest hazelnut dream cream.  This can be found as a croissant filling in many pastry shops across Italy. 

As the biggest chocoholic I know, I can safely say this is one of the most divine chocolates I've had in a while.  The inside is an oozing soft milky cream and the milk chocolate is ever so close to a dark fondant to give you a satifying hit of chocolate we long for.  Expensive but definitely worth travelling to Italy for.  However this is for chocolate enthusiasts who crave sweet as well as chocolate because the crema al latte is particularly sweet so may not be a favourite if you enjoy a more intense dark chocolate.

 Sacher Torte enjoyed at Café Central.  Although the cake looks very rich, it was not very chocolatey but had deep hints of honey.  It was slightly dry and needed more rum and flavours of cherry.  I think that perhaps the clientele of the cafe come for the history and beauty of the Cafe, rather than the cakes.  

This famous and magnificent coffee shop opened in 1876 and became a meeting place of the Viennese intellectual scene in the late 19th Century.  In January 1913, Josip Broz Tito, Sigmund Freud, Adolf Hitler, Vladimir Lenin and Leon Trotsky were patrons of the establishment.

cos everyone needs a bar of that in their bags...

to be continued

Posted on September 7, 2011 and filed under italy, venice, world.

Food of the world, unite.

Doughnuts with raspberry coulis and toasted nuts

Lemon cheesecake, poppy seed cake, baklava and apple almond tart in Croatia

Wandering around a fruit and veg market in Budapest

Vienna is known for it's coffee shops, which serve a wide range of beautiful pastries and coffees and this one came along with a pianist to accompany the luxury theme.  

The never ending taking pictures of food ends here for a short while.  Why?  Because there is a limit to how much you can remember to write about.  The pictures serve as a type of memoir and the camera becomes an object used to record your thoughts and your enthusiasm for the food that has been captured in full flavour.   And I want to write everything about gelato, about borek, aboutapple strudels, about goulash, about the most flavoursome and colourful pizzas, about CHOCOLATE CHOCLATE CHOCLAT  and about poppy seed pastries, about sacher torte and about coffee shops as beautiful as museums.

An adventurous mix or a mis-translation?

 And then I just want to stick all the pictures up and not write anything and let your imagination run wild.  Because at the end of the day I think that I have told you everything there is to know just by showing you I care enough to load this page with food from Italy, Croatia, Hungary, Spain and Austria ....

I'll get home and all I'll want to do is boast about the succulent duck confit my french mother has just prepared for me.  Or the moist baby lamb with fluffy basmati, ratatouille and rocket and goats cheese salad we had for dinner the night before.  And I'll realise that noone really reads any of this stuff. They just want to drewl over the pictures and nod to themselves at the descriptions because you know what it is if you're keen enough to look at this page, and accept that at the end of the day we are not literary fans or critics.  We just want a bit of sugar and a bit of spice as enlightenment into our day to help us out with organising our muddled thoughts of food of what we're going to eat next for dinner or serve up at our next dinner party.

Apple strudels 

Goulash prepared by a handsome chef

American stall in Viennese world food festival

Don't get me wrong, this is not a way of getting out of critically writing about every food I have savoured during my travels, because I will probably get round to that.  I just want to share some pictures before they become devalued and forgotten day after day.

chicken schnitzel in austria

Beware that the pickled pepper doesn't burn your tongue

Posted on September 7, 2011 and filed under world.