Sunday, 11 November 2012
Wow, it’s been a while since we cooked our last International Dinner. September, October and November is birthday season for our boys, and we’ve had at least 1 or 2, sometimes 3 birthday parties to take them to, or host (the Death Star Cake!), pretty much every weekend since the last dinner, which makes shopping and preparing dinners a little difficult when the boy who chose the country is off running around hyped up on sugar and adrenaline.
But now it’s November and we finally had a quiet weekend, with no parties, and just me spending both days in the garden, so a little tired from digging and lifting, we set about preparing tonight’s dinner from Papua New Guinea. Very simple to shop for, all very fresh, natural unprocessed food for the most part.
Bugandi Egg Drop Soup (Spinach, Choko Shoots, Spring Onion and Egg)
served with Crusty Bread
I was quick to up-sell this one to Ryan – afterall it had his favourite new leafy ingredient in it – Spinach! The recipe called for choko shoots, a little research tunred up that chokos were a gourd-like pumpkin (hence the recipe alternative of pumpkin shoots) we had a little trouble finding either of these today, but mung bean shoots were another alternative, and those we could find, in fact, Ryan discovered he quite liked them “Dad, they taste like water!” and was happily munching away straight from the bag, so much so he didn’t really want to give me any for the food processor as they had to be liquified for the soup. Suceess#2, another green, healthy food that Ryan likes!
The recipe was quite simple, boil up the mung beans, in water, add salt, spring (green) onions and spinach, boil for a while and when then as the name suggests, drop (dribble) beaten egg into it.
A nice healthy soup, a little strong on the spinach taste, but like the Lomi Soup we had for the Philippines I like the dribble egg in it, although it wasn’t as apparent this time for all the spinach!
|BUGANDI EGG DROP SOUP:
Ryan’s rating: 5/4
Kaima Bona Gatoi (Marinated, BBQd Veges)
Bully Beef Casserole (Corned Beef, Rice and Coconut Cream)
Preparation for these Papuan dishes is quite simple, for the veges it was only a matter of chopping nice rustic chunks of the eggplant, zucchini, capsicum, sweet potato etc. (Ryan loves to peel the onion for me for some reason, he’s eagerly always asking to do it – it’s his THING!) Then marinated in vinegar, garlic, chilli and coriander – BBQ’d and straight to the table, simple – and tasty!
The Casserole looked interesting enough for me to choose it, and it had ingredients I thought the kids would like, rice, they know that, tomatoes, they know that, corned beef – well we haven’t had it before (in fact I haven’t had it since I was a kid), but it’s salty and Ryan loves salty… and coconut milk… again, really simple to make, layered up into a casserole dish and baked. Jocelyn precooked the corned beef simply by boiling it up for a couple of hours, and the plus side of that is that we now have a whole heap of beef broth/stock for making soup, so we froze that for future use. And Ryan was helping me with the onions when it came out of the pot so we offered him a taste saying it was like bacon and ham – both of which he loves – the result? Ryan loves the corned beef and wants more – which is a good omen for tonight’s dinner…
Corned Beef isn’t the most pleasant smell once cooked, but when mixed with coconut, it’s a stunning aroma coming fresh out of the oven. This was the surprise of the night – The tomatoes had a nice acidity which offset the creaminess of the coconut cream. The rice had absorbed both the saltiness from the corned beef and the coconut and was very tasty, infact there was one helping left over which I had for lunch the next day – I might be cooking this one again – it was the surprise winner on the night.
The boys weren’t so keen, Ryan did have some rice, but not the corned beef which he had raved over just a few hours earlier “I like it on its own by itself, not all mixed together…” so a win and a loss on that front – a new meat Ryan likes, but only as a standalone meat. Sam was similar, a wee taste, but not that keen. But they did eat some of the more familiar veges, but the eggplant went untouched on both plates – a bit slimy for them I think….
|KAIMA BONA GATOI:
Ryan’s rating: 5/5
|BULLY BEEF CASSEROLE
Ryan’s rating: 42/42
Bariva (Banana sago dough, with coconut cream)
sometimes served with ice-cream
This was the only dessert I could find from Papua New Guinea, there was mention of insects as a snack and dessert, but apart from availability I thought that might also be a bit too extreme for everyone!!!
The recipe called for sago flour, which I couldn’t find… but I could make, simply put the sago pearls into the coffee grinder and ground them until I had flour… easy… my little MacGyver moment…
A simple dough made from bananas and sago flour boiled and topped with coconut milk. And sometimes served with ice-cream – I was relying on the icecream to sell this dessert to the boys… and Ryan did have the smallest sample of the Bariva, so at least he tried it. I have to admit – it was a little plain. It had that very mild sweetness that is characteristic of asian desserts, which was totally overridden by the sweet vanilla ice-cream, I tried the batter while I was making it and it was quite nice, but with the sweet vanilla ice-cream accompaniement it was practically flavourless. With just the coconut cream it was nice – but very different to what we are used to in a dessert. I don’t think we will be trying this one again, maybe our bananas weren’t ripe enough, or maybe it was just too different to what we are used to, very similar to the Tahitian Po’e in flavour and texture, but without the added sugar; sago flour instead of cornstarch; and boiled not baked. But good on Ryan for having a try! Vanilla ice-cream was a hit though!
Ryan’s rating: Infinity out of Googleplex (I think he’s rating the ice-cream)
Little Ethan gets to choose next week’s country…