Malta

For anybody who doesn't know, Malta is an island nation of the Mediterranean located between Sicily and North Africa.  Historically speaking, this location has made Malta an island of strategic importance throughout history.  And like most islands of strategic importance, a lot of people have fought over it.  In the past several thousand years Malta has been claimed by just about every Mediterranean power including the Greeks, Romans, Muslims, Crusaders, French, and lastly the British.  It wasn't until 1964 that Malta became independent of the British Empire.  But enough about the history!  Like most contested island nations, Malta's food is a great mix of cooking styles that contains elements of all the cultures it has hosted throughout the years.  


We did not pull Malta from our pig.  Instead my good friend Paul and his lovely girlfriend Kristen were in town from D.C.  Kristen happens to be the only person I know with a bunch of Maltese people in her family tree.  She also happens to be quite proud of this fact.  So naturally we had to cook a large Maltese feast in honor of her visit to Chicago.  While I knew absolutely nothing about Maltese food or culture going into this meal, I was lucky to have a lot of help from Kristen with menu planning and recipes that had been handed down through the generations of her family.  The result of all these efforts was our most attended meal.  But more on that after the recipes.

Pastizzi Stuffed With Cheese and Greens


These stuffed pastries were a big hit at the dinner and are truly delicious.  And I think it's safe to say I will never make them again, at least not from scratch.  The process of making pastizzi dough is one of the more labor intensive activities I've performed in my kitchen, and I'm too lazy to clean up that much shortening ever again.  We were fortunate enough to have the Mizzi family recipe as a guide to help us through this strange process.  We also managed to find a visual aid of somebody's youtube clip of their family's old Maltese grandmother making this stuff on a dining room table. The looks of joy on everyone's faces made these little pockets of fat worth all the effort. 

Dough

5 cups flour

2 cups iced cold water

salt (about 1/2 teaspoon)

1 tub of crisco (Personally, I'm more of a lard man.)

Filling

3 lbs. ricotta cheese

1 lb mustard greens blanched, drained, and chopped
2 eggs

salt and pepper to taste

grated cheese to taste (I use approx. 3/4 cup)  **Use whatever cheese you prefer~I use romano cheese

1. Mix together the dough ingredients either by hand or by mixer fitted with dough hook for about 15 minutes or until the dough forms a smooth ball..

2. Cut dough into thirds and pull/stretch/roll out as thin as possible.  Lay on a table and continue pulling until paper thin.  Spread Crisco all over dough.  Be very liberal with the Crisco. Start rolling from one end.  Pulling and stretching the entire time.   When that piece is done, (it should look like a long, layered sausage), pull the next piece, repeat the process, pulling thin and crisco.  Before you start rolling, lay the rolled piece on one end, and roll onto it.  Continue again with the third piece.  When the dough has been rolled, it should be one, thick, layered piece.  Place in fridge overnight to sit.

3. Next day, let sit on counter to get to room temperature.  When filling is ready, start cutting very small slices and stretch out in the palm of your hand.  Fold around filling, and place on cookie sheet to flash freeze.  When ready to bake.  No need to thaw, just place on a baking pan  with sides.  Bake at 375* for 25-30 minutes until golden brown.

Kapunata

It was an extremely hot day when we prepped this meal.  So it was great to take a break from the kitchen after beating piles of dough into submission and stand next to a grill on full blast.  Despite the heat of the grill, the final product is a cool and refreshing salad that goes perfectly with a hot day (which I assume they have many of in Malta.)

3 medium size zucchini cut into thirds lengthwise

1 lb carrots peeled 

3 red peppers cut in half and seeded

2 red onions peeled and cut in half

3 roma tomatoes left whole

1 bunch cilantro

1/2 tsp cayenne or to taste

2 tbsp capers

1 cup chopped almonds

1 cup raisins

1/2 lb feta

1 tsp sugar

2/3 cup olive oil

1/4 lemon juice

Salt to taste

1. Grill the zucchini, carrots, onions, peppers, and tomatoes until they are soft and nicely browned on the outsides.  Set them aside to cool.

2. When the vegetables are cool chop the zucchini, carrots, and tomatoes into bite sized pieces.  Cut the onions and peppers into thin strips.

3. In a very large bowl combine the vegetables with the remaining ingredients and serve garnished with extra cilantro and feta.

Pasta Salad

Ok, we were cheating a bit here.  We've made plenty of pasta salads in our day, and this isn't all that different from the standard concoction.  But we were feeding an absurd amount of people and needed something else cheap to fill people up that required minimal effort...which I'm pretty sure is how pasta salad came about in the first place.  Also we have it on good authority that this stuff  gets eaten in Malta.

1 lb dried farfalle pasta cooked in salted water

2 grilled red peppers

1 cup olive oil

1/3 cup vinegar

2 tbsp capers

1/2 cup sliced olives

1 bunch of parsley

1 tsp ground pepper

Combine everything in a large bowl, mix well, and serve!

Mashed Fava Salad

Funny thing about fava beans is everybody thinks you're serving them fancy food when you feed them favas.  While it is true that fresh favas are kinda pricey and can be super tedious to prepare, dried skinned favas are quite cheap and readily available at most Mexican grocery stores.  Also, they go quite nicely with the classic Mediterranean dressing of olive oil, lemon juice, and herbs. 

1 lb dried skinned fava beans soaked overnight

1 tsp ground pepper

1/2 cup olive oil

1/2 cup lemon juice

1/3 cup chopped parsley

2 tbsp chopped mint

1 clove chopped garlic

1/2 tsp hot paprika or cayenne 

Salt to taste

1.  Drain the favas and then cook them in a large saucepan with enough water to cover them over medium heat for 45 minutes or until tender.

2. Drain the cooked favas and run them under cold water in the sink until they are cool enough to handle.

3. In a large bowl combine the favas with the garlic, pepper, oil, lemon juice, and parsley and mash them with a potato masher (I used a wine bottle.)  At this time salt it to your taste.

4. Garnish the dish with extra olive oil, mint, and paprika.  Serve chilled or at room temperature.

Octopus Stew

Buying a whole octopus is not something I often do, although now I wonder why I don't make it more of a routine.  You might think that being a Chicago resident impairs my ability to buy a decent octopus.  Fortunately, we have a wholesale seafood market located in the west loop about two miles from my home.  Here, I experienced the joy of digging through piles of octopus to find just the right one.  When selecting an octopus make sure there's enough of it to feed your guests and also make sure it doesn't smell like it's rotting.  And be prepared to either serve it 24 hours or immediately store it in the freezer.  I'm sure the Maltese have a much easier time finding decent octopus, and if you live near a seafood market it's definitely worth considering as a good crowd food.

5lb whole octopus cut into 1 inch chunks

1/2 cup olive oil

1/2 lb peas

2 carrots finely chopped

2 large red onions finely chopped

4 cloves garlic finely chopped

1 tsp dried thyme

5 tomatoes coarsely chopped

2 potatoes cut into 1 inch cubes

1 bottle of red wine

2 tbsp capers

1/2 cup chopped olives

3 tbsp flour mixed with an equal amount of water

Salt and pepper taste

Chopped parsley for garnish

1. Simmer the cut pieces of octopus in a large sauce pan for 1 hour to 1.5 hours or until the pieces are tender.

2. In a large sauce pan heat the olive oil over medium heat and add the onions, garlic, and carrots.  Cook these over medium low for 5-8 minutes or until they are tender.

3. Add the tomatoes, potatoes, octopus, and thyme to the pot and stir together for another two minutes.

4. Pour on the bottle of wine and raise to a simmer.  Cook covered for 45 minutes.

5. Add the capers, olives, peas, and flour paste to the pot, stir well, and cook on high heat for ten minutes or until the stew has thickened.  Garnish the pot with parsley and serve.

Baked Pasta

I went to a lot of weddings last year.  A good number of these weddings were in Northwest Indiana (The Region).  At each of these weddings I was served some sort of a rendition of this dish.  At first I was surprised when Kristen sent me her family recipe, but I probably shouldn't have been.  Baked pastas dishes are delicious and popular all around the Mediterranean.  It should come as no surprise to anybody that they remain popular with the descendants of immigrants in the Midwest.  And they go great with weddings because they make great crowd food.  We ended up tripling this recipe and made way too much.  Kristen's brother Mike left with a giant sack of leftovers and a big smile on his face.

2 lbs ground beef
1 lb ground pork
2 cloves of garlic, minced and sauteed in a couple tablespoons of olive
oil.
1 16 oz can of tomato paste
2 lbs mostacciolli noodles, boiled
6 lg. eggs, lightly beaten together
2.5 cups grated Romano cheese
Salt and pepper, to taste

1 lb fresh mozzarella cut into 1 cm thick slices.

1. Add the meat to the sauteed garlic/olive oil mixture and brown it over
medium heat. Drain the fat. Add the tomato paste, plus one can of water.
Salt and pepper to taste and stir and simmer for 30 minutes or so.
2. Mix cooked noodles with the sauce, add the beaten eggs and stir the whole
mess up.
3. Stir the cheese (saving some for the top) into the mixture. Dump into
greased baking pan and sprinkle with more grated cheese and
maybe a little more salt and pepper.  Top with mozzarella.
4. Bake for one hour at 400 degrees until the top is nicely browned and crispy.

Conclusion

Many pots, pans, bowls, plates etc. later, we discovered that we had 27 people in attendance at this meal.  For space concerns, the meal was relocated to my former apartment (now Carl's), which seemed proper in many ways because Paul also used to reside there.  Cooking for 27 involved a lot of logistical challenges in terms of portioning recipes and ensuring enough seats were available.  I'm proud to say with a lot of help we pulled it off and more than enough food was present to gluttonously feed everyone in attendance.  The intense heat and lack of A/C forced the meal to the back patio where we set up three folding tables in a row, giving the meal a truly feast like setting.  While I have no desire to cook for such a large crowd again for a good while, I really enjoyed myself and feel a great sense of accomplishment when looking at all these photos.

Now I should apologize for the extreme delay this post has had.  We moved a block away about a month ago and were too lazy to write the post as we were packing and moving shipments of things between apartments.  Unfortunately, once we moved into our place a month long struggle to get AT&T to connect our internet ensued.  I'm pretty sure I logged 8 hours on the phone trying to schedule and reschedule a service rep to come over.  Anyways, we finally have internet again and sincerely apologize for the wait.  St. Vincent and the Grenadines is next!

Egypt

Egyptian food is a combination of Eastern Mediterranean and North African cuisines. There's a bit of spice, a bit of sweet and a little bit of savory notes in most dishes. Staple ingredients that you will need for any good Egyptian meal include lemons, olive oil and dried fruit.

As you look through our recipes, please note that we tried to grill as much as possible because this particular day it was about 90 degrees. This, of course, is not necessary, but it does make things go a little faster and your home that much cooler. Also note, that grape leaves are amazing and if you take nothing else away from Egypt, please, roll a grape leaf.

Stuffed Grape Leaves with Rice and Nut Filling

Tom and I recently found out how easy it is to stuff grape leaves and how often they are a complete rip off in restaurants. Usually if you order these little bundles of awesome, you will pay about a dollar or so for just one grape leaf. If you buy a entire jar of about 50 grape leaves, it costs no more than $4. It also behooves you to make them yourself just to have a say of what goes in them. I've definitely ordered these before to find nothing more than rice inside.

So go ahead and wow your guests, it will cost you very little and impress many. If you need any further instructions, just let us know. We would be more than happy to help.

For the filling:

2/3 cup short grain or medium rice
1 large red onion minced

1/3 cup chopped almonds

1/2 cup chopped parsley

1/3 cup chopped mint

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp cayenne or hot paprika

1/3 cup olive oil

1 tbsp lemon juice

Salt and pepper to taste

Simply throw all of this into a bowl, mix together, and taste for salt.

For cooking:

1 jar of preserved grape leaves stems removed

1/4 cup olive oil

1.25 cups water or just enough to cover the leaves

Juice of 1 lemon

1. Pack about 1 tbsp of the filling onto the center of each grape leaf. Fold the bottom of the grape leaf over the center, and then fold the sides over to enclose it and roll the leaf into small cylinder.

2. Place the filled leaves in a heavy 3 quart casserole lined with at least ten grape leaves (this is to prevent the stuffed leaves sticking.

3. Pack the stuffed leaves into the casserole dish as tightly as possible to prevent them from unrolling.

4. Pour water, olive oil, and lemon juice over the leaves. Place a small plate over them to pack them down. Bring the liquid to a boil and simmer over low heat for about 1 hour or until the leaves and filling are fully cooked and tender. Serve these either chilled or at room temperature.

Baba Ghanouj

Oh, the eggplant. In my experience, people either love it, absolutely hate it or won't even try it. Luckily, chances are if you make baba ghanouj you will trick people into eating it. I mean, it's dip and who can resist dip and crackers put out on a table?

1 large eggplant about 1.5 pounds.

1/2 cup lemon juice

1/3 cup tahini

2 cloves garlic2 tsp olive oil

1 tbsp pomegranate molasses (optional)

1 tbsp chopped parsley

Salt to taste

1. Pierce the eggplant on all sides with a fork and broil in the oven or on the grill for about 25 minutes turning it over halfway. (If you don't prick the eggplant, I can say from experience that it may explode in your face when you open the oven.)

2. When fully cooked and soft all the way through, you may remove it from the oven and set aside until it is cool enough to handle.

3. Cut the eggplant in half and scoop the flesh out with your hands or with a fork. Place the flesh on a sieve and press out some of the bitter juices. Discard the skin.

4. Combine the eggplant flesh with the remaining ingredients and grind to a creamy and smooth consistency. 5. Serve chilled or at room temp alongside the hummus.

Garlic Hummus

Hummus is one of Tom's staple "we need to take something to a party" foods. He's gotten damn good at making it through the years and we just had to include it for Egypt. Of course, if you own a pressure cooker, it takes no time at all. If you don't, you can still make it with a little time and forethought. Always a crowd pleaser, I give you, hummus.

4-5 cloves garlic peeled

2/3 cup tahini

1/2 cup olive oil

1/2 cup lemon juice

2 lbs cooked chickpeas

Salt to taste
Hot paprika or cayenne

Combine everything except for the olive oil in a food processor and begin to grind. With the blade running, pour in the olive oil slowly. Add a bit of water if the hummus is too thick. Grind to a very smooth paste. I like to give it about five minutes just to be sure that no chickpea escapes the blades. Taste for salt, allow to sit for at least two hours for the flavors to develop, and serve garnished with olive oil and paprika.

*Traditional hummus is made by first removing the shells from soaked chickpeas to give the dip a much more uniform and smooth texture. This is unnecessary, takes forever, and is best done with a lot of people working together. I've recently found a quicker and less tedious method of getting a perfectly smooth hummus. I soak dried chickpeas overnight in plenty of water with a few teaspoons of baking soda. Then I pressure cook them for 30-40 minutes. This causes the skins to soften considerably, and allows me to grind everything to a beautiful paste.

Tabouleh

It seemed appropriate to make tabouleh as it is already warm outside and we needed a refreshing side dish. The key to fantastic tabouleh is taking advantage of all the fresh herbs that the summer provides. It's easy to throw together on a hot day when the oven just seems like the worst idea in the world and it's also excellent at filling your belly.

1 cup bulgur soaked for 1 hour and drained thoroughly

3 cups chopped parsley

1/2 cupped chopped mint

1 large red onion minced
3 large tomatoes chopped

2 cucumbers peeled and chopped

1/2 cup lemon juice
1/2 cup olive oil

Salt and pepper to taste

Combine everything in a large bowl. Stir and serve!

Pita

We have tried many a pita recipe over the last year. It seems that we are still having an issue getting pita bread with a good pocket. This recipe worked out okay though, because it was another thing we could throw on the grill and not heat up our tiny apartment with the oven cranked all the way up.

They turned out okay though and we just cut them open instead of them pocketing on their own. They didn't fall apart either, so I dub this pita recipe the best one we've had, so far. Someday, someday.

1.5 cups warm water

1.25 tsp dried yeast

1.5 tsp sugar

4.5 cups flour
1.5 tsp salt

1.5 tsp olive oil

1. Pour 1/2 cup water into a small bowl and mix in the yeast and sugar. Allow to stand for ten minutes to activate the yeast culture.

2. Combine the flour and salt in a large bowl. Make a well in the center and add the water, yeast mixture, and oil. Stir until a dough is formed and then knead either by hand or machine until the dough is smooth and elastic.

3. Form the dough into a ten inch log, and cut it into 10 inch thick slices. Knead each slice of dough into a smooth ball.

4. Set these aside covered with a kitchen towel in a warm place for 1.5 hours or until the balls have doubled in size.

5. Roll each ball on a lightly floured surface to about 1/4 inch thickness and six inches in diameter. Arrange these on a large flat surface and cover with kitchen towels. Let these rise for another hour.

6. Fire up a gas grill to the highest setting or use your oven's broiler. Gently place the pitas on the grill or in the oven two at a time for 30 seconds to 1 minute each or until fully cooked.

7. Allow the pitas to cool on a wrack and serve with everything.

Falafel

Falafel is one of the better things to cook if you are looking for a cheap, delicious filling meal for a lot of people. They are quick to fry up on the stove top and they are so flavorful. They are also great to eat cold the next day. This is another item that if you pay more than $6 for at a restaurant is completely ridiculous.

1 pound dried chickpeas soaked overnight

1 large red onion chopped

3 cloves garlic

1/2 cup chopped parsley
1/2 cup chopped cilantro

2 tsp ground cumin

1.5 tbsp ground coriander

1/2 tsp baking powder

1/2 tsp cayenne

Salt and pepper

Oil for frying

1. Combine everything but the cooking oil in a processor and grind to a fine coarse meal. Set aside for 40 minutes and heat the oil in wok or large pot.

2. Roll the ground chickpea meal into golf ball sized pieces and deep fry over high heat in batches. Set aside on paper towels and serve immediately.

Grilled Fish with Yogurt Tahini Sauce

Finally, we come to the only item in our Egypt meal that is not vegan (unless you count the yeast in the pita, depending on which vegan you ask). Of course, we grilled this as well and topped it with a yogurt tahini sauce that is also amazing on falafel or any other white fish that is available to you. We felt we had to include fish since Egypt is nestled in-between the Mediterranean and Red Seas.

1 tilapia fillet for every two people

Simply grill the fish in a basket and flake the meat onto a serving platter.

For the sauce:

2 cups yogurt

1/2 cup dill chopped

2 tbsp lemon juice

1/3 cup tahini

Salt and pepper to taste

Combine all the ingredients in a bowl and serve with flatbread and flaked fish.

Conclusions

Okay, okay...you caught us. All the dishes we made for this meal we have made before in our everyday lives, but we defend our decision to not make anything new (to us) simply by declaring our absolute love of Egyptian food. The sweet/savory combination just bursts through and it is all extremely healthy and good for digestion.

The command decision we made to grill most of this food also saved us from our horrible sweatbox of an apartment. I know this summer has been terrible for everyone, but when you add an unairconditioned apartment with an oven in 90+degree heat you just agitate the situation even further and add misery to your guests. Still, we managed to cram 16 guests into our tiny abode and enjoy some lovely Egyptian fare.

Singapore

I once spent a night walking across Singapore to catch a bus to Malaysia. The five or so hours I spent taking a bus from the airport into the city's downtown area and walking toward the bridge to Malaysia were the only moments I spent there. I did manage to sneak one meal into my quick journey across the tiny country, and it was a delicious meal of fried noodles with just about everything thrown into it. The sauce tasted like a delicious curry and I counted at least five different meats and twice as many vegetables present along with the thick starchy noodles. It was a tasty mix of different cooking styles, and that pretty much sums up of what should be expected of food in Singapore.

Oddly enough our good friend Hudson left for Singapore the week we picked it as our next country. He's over there doing law things and living like a hermit now in a tiny room with his few possessions. But he was kind enough to act as our food correspondent while we planned out this meal. Our first thought was to make the national dish of chicken rice, but Hudson had some and decided it tasted just like the name implied and was quite boring. Then we thought fried noodles would be great, but quickly realized it's a meal unto itself and doesn't really pair with a spread of various dishes. In the end we decided that whatever we made would have to reflect the cultural mess that makes Singaporean food so exciting. With each dish we tried to include as many international influences as we could. The resulting meal has some strange combinations of flavors that work together perfectly.

Jicama, Peanut, and Pomelo Salad: Rojak

This type of salad can be made with many different combinations of vegetables. I happen to have loved jicama since I first had it in Vietnam. The important element to this dish is the combination of peanut, citrus, and fresh herbs. Supposedly the dish originated in Indonesia, but variations on this theme can be found all over Southeast Asia. It's perfect for eating on a hot day.

1 jicama peeled and thinly sliced into bite sized portions

1 cucumber finely sliced

1 bunch of scallions chopped

1 pomelo or grapefruit peeled and separated into serving portions

1/2 cup chopped mint leaves

1.5 cups fresh beansprouts

2 cups roasted peanuts

4 garlic cloves

2 chillies

1 tsp shrimp paste

1 tbsp tamarind paste

2 tbsp sugar

Salt to taste

1. In a food processor grind the peanuts, garlic, chillies, shrimp paste, tamarind paste, sugar, and enough water to form a thick sauce. Salt the sauce to your taste.

2. Next arrange all the chopped fruits and vegetables into a large bowl. Pour half the sauce in and mix everything well with your hands. Then pour the rest of the sauce over the salad and serve.

Napa Cabbage and Tofu in a Thick Coconut Sauce

This dish is a great mix of Chinese and Malay ingredients. The sauce can be made days ahead of cooking and the cabbage and tofu cook within minutes. Basically, it's great crowd food.

1lb napa cabbage chopped into thick strips

1 lb firm tofu cut into 1 inch cubes

4 shallots

2 garlic cloves

1 inch piece of ginger peeled and roughly chopped

1 stalk of lemon grass trimmed and roughly chopped

2 serrano or other hot chillies seeded

1 tsp shrimp paste

1 tsp turmeric

1 tsp sugar

1 tsp sesame oil

1 can coconut milk

Salt and pepper to taste

1. In a blender grind the shallots, garlic, ginger, lemon grass, serranos, shrimp paste, turmeric, sugar, and a bit of coconut milk into a very smooth paste.

2. Heat the oil in a wok or heavy saucepan over medium heat and pour in the blended paste.

3. Cook the paste for 2-3 minutes stirring frequently until it smells pungent and begins to change color.

4. Pour in the rest of the coconut milk and reduce the mixture into a thick sauce. Add salt and pepper to taste.

5. Add the cabbage and tofu and cook gently for several minutes until the cabbage has wilted and becomes soft enough to eat. Take care not to break up the tofu too much as you cook this. This can be served immediately or gently reheated before serving. This of course goes well with rice.

Cuttlefish in a Dark Sauce

I wouldn't have felt right if I didn't include any seafood in this meal. Ideally, I would have loved to make chili crab, but there's no way I can afford to feed a lot of guests that much crab. Cuttlefish on the other hand can be found frozen for less than the price of chicken at the Vietnamese and Chinese markets in Chicago. It's quite a bit larger than squid and tastes great after being boiled for a about 40 minutes to an hour. The Vietnamese markets also sell the kecap manis which is a very thick and sweet soy sauce that makes a great base to many of the sauces in Malay and Indonesian cooking. It's also very cheap and worth having around.

1 tbsp vegetable oil

3 chopped shallots

1 cup bean sprouts

1 scallion

1 inch piece of ginger peeled and finely chopped

2 dried red chillies

1 stalk of lemongrass peeled and cut into two large pieces

1 lb cuttlefish meat cleaned, chopped into bite sized pieces, and simmered in boiling water for 30-40 minutes or until tender.

2 tbsp kecap manis or 1.5 tbsp soy sauce with 2 tsp sugar

1 tsp vinegar

1 tsp lemon juice

2 tbsp chopped mint

1. Heat the oil in a wok or heavy pan over medium and add the shallots, scallion, ginger, chillies, and lemongrass. Cook for two minutes or until the shallots are soft and fragrant.

2. Add the prepared cuttlefish meat with the bean sprouts, salt, vinegar, and lemon juice and cook over high heat for several minutes until the sauce thickens. Garnish with mint and serve with rice.

Beef Rendang

Our friend Adam was angered by the lack of beef on the original menu we planned, so we attempted to appease him with this dish that originates in the neighboring Indonesian island of Sumatra. The Sumatran version is a bit simpler than this one and omits most of the dry spices. This version shows a good deal of Indian influence with the addition of a simple masala of cumin, turmeric, coriander, and pepper. Adam seemed pleased with the dish and we are still good friends.

8 shallots pealed and thinly sliced

3 garlic cloves

1 inch piece of ginger

1/4 cup chopped hot chillies (or to taste)

6 cups coconut milk

2 lbs boneless beef chuck cut into 1 inch cubes

zest of 2 limes

4 stalks of lemongrass

2 tsp cumin ground

1 tsp black pepper ground

1 tsp coriander ground

1/2 tsp turmeric ground

1. In a blender combine the shallots, garlic, chillies, ginger, and a 1/2 cup of the coconut milk. Blend them into a smooth paste and pour this over the beef.

2. In a heavy pot bring the remaining coconut milk to a boil with the lemongrass and lime zest. Simmer this for about 15 minutes.

3. Add the beef and ground spices to the pot and bring to a simmer. Cook the pot over low heat uncovered for 2-3 hours or until the beef is tender and nearly all the liquid has evaporated. Add water if the it becomes too thick to avoid burning stew. This can be made up to 3 days ahead of time and should be reheated before serving (although many seem to have no problem eating this at room temperature.)

Singapore Sling

I was pleased to find that this popular old-timey cocktail is actually Singaporean in origin. Apparently it was developed in the Raffles Hotel around 1915 and has since gone on to be a favorite amongst grandmothers everywhere. In Chicago, it has become a popular cocktail at the California Clipper (a great bar everybody should check out)

2 parts gin
1 part brandy
Club soda
Pineapple Juice
Splash of Grenadine
Ice

This one is all about ratio and taste. Simply combine the proper ratios of gin and brandy and dilute with club soda and pineapple juice to taste. Splash with grenadine and shake with ice. Strain into serving glasses and celebrate! If you have cherry brandy, omit the grenadine. Feel free to garnish with cherries and pineapple chunks.

In Conclusion

Singapore is an amazing culinary destination that draws its influences from every corner of Asia. I am eternally jealous of my good friend Hudson getting to spend the next year out there, because I'm sure that every day he is eating something much better than whatever I am having. The dinner itself turned out great and everybody ate their fill and drank way too much as usual. We would like to apologize for the delay we've had in posting this one. Our internet was out all of last week and I wasn't able to post any photos. Egypt and Malta should be up shortly. Cheers!