Missing Malaysia: KL Hokkien Mee!

Our very first dinner in Kuala Lumpur was hokkien mee in Chinatown. Simple, but absolutely packed with flavour and not quite as easy to eat with chopsticks as you’d expect. It was only a matter of time before I made it myself. After a trip to my favourite Asian supermarket in Louvain earlier this week…

Mellow Chervil Soup

Perfect for a rainy day. RECIPE 100g unsalted soy butter + 1tbsp rapeseed oil 7-8 shallots, thinly sliced 1 stick of celery, thinly sliced 1l vegetable stock 4 bunches of chervil (approx 250-300g in total), roughly chopped 2tbsp heavy cream (lactose-free in my case) freshly ground black pepper wasabi-flavoured sesame seeds, regular sesame seeds and…

Foreign Flavours – The Comoros: Papayes vertes au gratin

I struggled finding exciting recipes for the Comoro Islands/the Comoros (but not the Comoros Islands). That is, until I started Googling in French. BOOM! A whole new world! I went for a green papaya gratin from La Comorienne, even though the recipe had pictures of a regular (fully matured) papaya. Meh. For an African dish,…

Foreign Flavours – South Sudan: Baseema

Aka South Sudanese lemon-coconut cake. Behold, a baseema square straight from the tin. So, so moist. Loads of sugar, but a tangy kick from the lemon syrup in the end. It’s all good! BASEEMA RECIPE (found here) INGREDIENTS 5 eggs 140g icing sugar 200ml vegetable oil 500g plain yoghurt 2 tsp vanilla extract 300g plain…

Foreign Flavours – Malaysia: Beef Sambal Tumis

Of all the wonderful dishes we sampled on our road trip through Malaysia this summer, the beef sambal tumis I had on Perhentian Besar was the one I was most anxious to try out myself once we’d made it back to Belgium. Lo and behold: It’s not much of a looker, granted, but to be…

Gulai Cumi Isi Tahu (Indonesian Tofu Stuffed Squid Curry)

Gulai Cumi Isi Tahu [Find original recipe here.] INGREDIENTS 500g/1.1 lbs whole squids, cleaned, drizeeled with freshly squeezed calamansi juice (NOTE: if you can’t find calamansi juice, lime juice will do) 1 block of tofu, mashed 1-2 pieces of asam gelugur (NOTE: I used 1 tbsp of tamarind pulp) 4 kaffir lime leaves 1 turmeric…

Foreign Flavours – Austria: Tiroler Gröstl

When you say Austrian cuisine, two dishes will spring to mind: Wiener schnitzel and apfelstrudel. If you were hoping for either (or both), I’m afraid you’ll be sorely disappointed. I’ve made apfelstrudel loads of times and I’m not particularly fond of Wiener schnitzel, so I went looking for a less obvious choice. I ended up…

Foreign Flavours – Cameroon: Ndole, fufu and boiled plantains

Cameroon While browsing the web for inspiration, I came across loads of interesting recipes, calling for exotic ingredients, such as njangsang (a type of pepper used a lot in Cameroonian cuisine), yams and plantains (which I’d heard of before but never used myself) and a very peculiar spice mix, mbongo, which is used in mbongo…

Foreign Flavours – Belgium: Stoofvlees met frieten

LIFT-OFF! The first in the series “Foreign Flavours”, in which I’ll be preparing one dish from every UN member state, could be no other than my home country, Belgium. A not so foreign flavour to start us off. 😉 When it comes to Belgium, most people know about waffles and chocolate, but stoofvlees (or carbonade…