Assignment 3: Adventures of Food

Congee

Flu season is approaching and the cold weather and rainy days are endless. Warm food in this weather is best.

Congee - is basically considered as porridge or thick soup. Congee is best eaten in this season,  it warms up my stomach and especially when i'm coming down with the flu its the only solid thing I can eat!

This dish is popular throughout many asian countries, its popularity has also been introduced in the Western culture. Its proper name is called chao (Vietnamese) and jau (Bengali) which is derived from a Chinese character zhou (粥, Mandarin). Basically there are many variations of congee is many cultures.

With congee you can eat it with fish, seafood, meat, century egg. My personal favourite is century egg, its delicate taste and very delicious!

Julie (42101506)

Another Vietnamese dish...

As mentioned in my very first post, I really enjoy eating Vietnamese food. In this post, I would like to introduce to you several other popular Vietnamese dishes that are liked by many people, this including Westerners as well.

Tonight, my parents did not cook dinner, so after coming home from uni, they took me out to eat a local restaurant called Dong Ba at Bankstown. They specialise in a dish called Bun Bo Hue, which has got to be one of my favourite Vietnamese dish, probably only second to Pho, as posted in my first post. Bun Bo Hue, known as Spicy noodle soup is a popular Vietnamese soup rice vermicelli dish. It originated in the capital central Vietnam, Hue, hence where the name came from. Its main flavour is of lemon grass and the broth is either mildly spicy, rarely very spicy and sometimes even occasionally not spicy at all.It is commonly served with mung bean sprouts, lie wedges, cilantro sprigs, rawonions and thinly sliced banana blossom.

This dish was great to have today, as the chilli from the broth, kept me warm, considering the weather was terrible today. It is known as one of the best dish to be eaten on a cold drowsy day, just like today. On another note, to people who cannot eat chilly, this restaurant also offers a non-chilli broth. The quality and the taste is still the same, however, a hint of chilli makes the dish more complete.

Vietnam is also very well known not only for main dishes such as Pho and Bun Bo Hue, but it is also very well known for the desert. Growing up in a Vietnamese family, I have tried probably most of the Vietnamese deserts that are known, and I dont know how to emphasise this, but my favourite is "Che Xoi Nuoc". Che Xoi Nuoc consists of balls made from mung bean paste wrapped in a shell made glutinous rice flour. The balls are served in a thick, sweet clear or brown liquid made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds.

This is got to be one of the most amazingest desert that the Vietnamese had created in the past. When eating it, it gives me this warm feeling as there is a hidden message behind this desert. The Vietnamese believe that, if this is eaten during the Lunar New Year with the family, every member in the family will remain together.

If you want to try to make these dishes, here are the best recipe that I have selected. I hope you enjoy my favourite dishes and if it's hard to make, just pop by Dong Ba to try Bun Bo Hue, or any Vietnamese supermarkets for the Che Xoi Nuoc.

Bun Bo Hue recipe: http://www.food.com/recipe/bun-bo-hue-spicy-hue-style-noodle-soup-with-lemongrass-113776

Che Xoi uoc recipe: http://sites.google.com/site/ravenouscoupleprintablerecipes/che-xoi-nuoc-mochi-dumplings-ginger-sauce

Anna (42101492)

Food from the Pearl of the Orient Seas - Philippines ( "Daing Na Bangus" - A Filipino Dinner Fish Cuisine)

Hi guys,

Firstly, nice post Joanna, I'll certainly try some Maiz cakes if I get the chance. It looks delicious :)

There hasn't been a lot of things posted about fish cuisines, so I will be posting about what I ate for dinner tonight. This is a Filipino fish cuisine called "Daing Na Bangus" (pronounced Da - Ing - Na - Ba - Ngus).

This fish cuisine is made from simple ingredients and is very easy to cook. The main ingredient of course is the Fish! But for this particular type of fish cuisine, the fish that is cooked is the "Milk Fish", in Tagalog this fish is called "Bangus". 

You might be wondering, if "Bangus" means "Milk Fish", what does "Daing" mean? In this context, "Daing" (pronounced  Da - Ing) means to 'fry'. So the English translation for this particular cuisine would be "Fried Milk Fish". Some Tagalog lessons for all of you :]

Ok, so what are the other ingredients? Again simple ingredients: Vinegar, garlic, pepper, salt and cooking oil!

Basically, the Milk Fish is firstly cut in the middle so that it can be cooked 'flat' on its surface. It is then marinated with vinegar, garlic, salt and pepper. After marinating, it is then covered and placed in the fridge overnight so that the flavour can seep into the fish. The next day, the fish is then cooked in a frying pan using cooking oil. This Filipino fish cuisine is normally eaten along with rice and some vegetables. For me, I also like adding a bit of lemon on the Milk Fish (since we have a lemon tree in the backyard Lol). 

Here's a picture of the Daing Na Bangus Filipino Fish Cuisine!

 

Till Next Time,

Kerwin Abinoja (41758765)

Maiz Yummy cakes !!!

This is a BEAUTIFUL dish once again from my beautiful country Venezuela and the central ingredient of this dish is" MAIZ " (corn). This dish is a very easy and simple dish that anyone, anywhere in the world can make it.

This dish is eaten all around the country; this dish can be found from a restaurant to little restaurants along the rural road where you can find the best cachapas ever.

Cachapas are very easy to make and I am going show you how. First you need the following ingredients:

·        Creamed corn

·        Egg

·        Flour

·        Milk

·        Sugar

·        Butter

Quantities might vary depending on how many people would be eating, so you might be mixing and adding as needed, just imagine you are making corn pancakes, the only thing you must be aware of is you should not use too much flour otherwise it will be like a corn cake which is delicious but im pretty sure you want to try cachapas first.

After you mix everything you just pour a bit of the mixture in the pan with butter and start making cachapas  “corn pancakes”.

Now we come to the fun part which is eating the cachapas and again cachapas can be eaten with everything and anything, but in this case cheese is the best option, any cheese?? Yes any cheese would be great. Obviously back at home we eat it with “queso Telita” which is a very soft kind of mozzarella cheese but it is a bit more salty and yummy!! Here in Australia you can eat it with Feta cheese.

That is the original and classic version of the cahcapa but im gonna tell you how you can make it fun. We have the following combinations of fillings:

·        Yellow cheese (queso Amarillo) – tasty cheese

·        White cheese (queso llanero)

·        Yellow or white cheese with pork

·        Shedders beef

·   Chicken

·        Ham

But as usual my favourite is cachapa with butter, it is just delicious!!

Hope you guys have a go and enjoy it !!!

                                  Joanna

Food from the Pearl of the Orient Seas - Philippines ( "Adobong Manok" - A Filipino Lunch Favourite)

Hi guys,

Firstly, nice post about the traditional Christmas dish of Venezuela Joanna. There's lots of varied ingredients there.

In contrast, my post today will be about a Filipino dish that has fewer ingredients. It is a favourite lunch dish for many Filipinos. This dish is called "Adobong Manok" (pronounced A - Doh - Bong - Ma - Nok). This is a chicken dish marinated in soy sauce, vinegar and spices.

The main ingredients are few and simple: Chicken slices, white vinegar, soy sauce, onions, garlic and laurel leaves (this is an evergreen leaf with a unique aroma).

Here's a picture of the "Adobong Manok" dish:

This is a very popular lunch dish for many Filipino families because 1) it is easy to cook, 2) it is easy to acquire the ingredients and 3) most of all, it is delicious :)

Also, 'Adobong Manok' is a Filipino dish that has acquired some international  music recognition. Many of you have heard of the popular American band called "Black Eyed Peas".

A very popular international song which Black Eyed Peas has produced is a Filipino song called 'Bebot' where Apl.de.ap or 'Apple' a half Filipino / half African American sings in 'Tagalog' (Philippine Language). 

In the first 30 seconds of the music video, during a funny scenario, the dish "Adobong Manok" or 'Chicken Adobo' (its English name) is mentioned a couple of times. Also, the music video shows people eating "Adobong Manok" and having fun while the song is playing. I think it's a really cool music video that includes Food :)  Here's the music video for those who wanna watch it:

Also, there's this video I saw a few years ago of this caucasian American speaking in Tagalog while instructing the viewers how to cook 'Adobong Manok'. I found it a really interesting video associated with this particular Filipino lunch dish as well as very funny :) Here's the video for those who wanna watch it:

Till next time,

Kerwin Abinoja (41758765)

Santa looooves them !!!

This very traditional dish in Venezuela which is eaten during Christmas time. This is a rich in flavour dish that is one of the favourites in every Venezuelan table.

If it is true that it is a very yummy and traditional dish, it is also true that it is pretty complicated to make it, it can take a whole day or more to make those delicious Hallacas.

Hallacas are made of:

Stew

·        pork

·        beef

·        chicken

·        Beacon

·        Onions

·        Green onions

·        garlic

·        capers

·        red peppers

·        tomatoes

·        raisins

·        sweet peppers

·        wine vinegar

·        red wine

·        sugar cane

·        salt

·        pepper

·        onoto

All these is cooked for a few hours in a pot and then when its ready it needs to rest until it is at room temperature

part of the filling

·        red pepper

·        beacon

·        pork

·        chicken

·        onions

·        capers

·        green olives

·        raisins

·        vinegar mixed with mustard and some vegies

These ingredients are part of the filling and only the pork and the chicken are cooked, the rest of the ingredients are used raw

dough

·        ground corn dough

·        pork grease

·        onoto oil

·        Salt

After everything is ready the dough is flattered and filled with the stew and the extra fillings mentioned above. Then its wrapped with a banana leaf and then its tide up pretty tight with a string forming scares while tiding it up.

This dish is usually eaten during December, especially on Christmas day when the family comes together and have a nice dinner.

I just love them !!


                         Joanna