Archive for the ‘Recipes’ Category

Cooking recipes found on the web tips:

  1. The recipe that forms the basis for your grocery list… yeah, you should save that recipe somewhere.
  2. It is really difficult to find some recipes after you close the window.
  3. Because the ingredient, that you went downtown to a more authentic ethnic grocery store to buy, doesn’t pop up in the dish’s recipe anymore.
  4. At least none you can find.
  5. When you decide to just go with a different recipe, and pass on that ingredient, save the new recipe.
  6. It is really difficult to find some recipes after you close the window.
  7. So now, you can’t find the two recipes you really wanted to try.
  8. And have to use an alternate.
  9. So be flexible, because while you may have made the whole experience more difficult than it needed to be.
  10. Sometimes, you get a delicious result anyway.


So, this is my version of Mee Goreng… which I’ve also seen as Mie Goreng and Mi Goreng. On my initial search for a recipe from Singapore, I came across some sources that said “Mee Goreng” should be the national dish of Singapore, and I set my sights on making it.

After purchasing the ingredients for the disappearing recipe, I learned more about Mee Goreng. It’s a dish with roots in India, Malaysia, Indonesia and Singapore. There are a lot of restaurants in Singapore that serve Mee Goreng, and I figure if I were in Singapore, I would try it. So, I did. And I liked it. I loved it.

It’s the fusion of all those countries that make this dish so memorable. Curry. Soy Sauce. Chili sauce. Ketchup. Who knew that combination would be so delicious? There was even the added ingredient of Oyster Sauce in the mysterious disappearing recipe. Next time.

If you are looking to try the Singaporean version of Mee Goreng, here are some links:


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From what I read, Meat Pies in Australia are like Hot Dogs in the U.S. You can get them everywhere, they aren’t pretentious, and should be eaten without a fork. Just use your good old hands.

Sounds like my kind of food.

I had a little extra time and decided to try making two variations of meat pie. I made one with a loose-beef type texture (precook the beef, then put it in the pie shell), I’m calling that Version 1.


I also made a meatloaf type pie. I mixed all the beef ingredients together and put it in the pie shell. So it was like a meatloaf in a pie. I called that Version 2.


So… which was my favorite?

drum roll…


VERSION 1. The second version was delicious, but watery. It would’ve been impossible for me to eat without a fork. Version two was definitely easier to prepare, but it’s really the taste and texture that I care about and Version 1 had both.

Here’s some recipes to consider when you make your own meat pie.

Version 1 was loosely based on this.

Version 2 was loosely based on this.

Next week I we’ll look at food in Singapore. If you are interested in playing along, send me an email and I’ll send you information about the recipe choice for Singapore. Hope to see you!

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Feijoada is the national dish of Brazil. It came to Brazil via the Portuguese (and interestingly variations of this dish appear in other former Portuguese colonies).

Like any national dish, especially one with so many ingredients, each region, city, restaurant, family and person has their own variation. Once again, I used the recipe at Food by Country. I added more of the ingredients I like, and less of the ingredients I’m not too fond of.


So, what was the verdict? Well…

My husband loved it! It literally had every thing he loves in food. Beans, beef, bacon, sausage, mustard. For me… I added too much salt. It’s my own fault. When I made the Paprika Chicken last week I forgot to add salt, so I more than made up for it with this dish. Other than that, it was delicious. It was easy to put together and I’ve added yet another dish to my arsenal of recipes.

If you want to join in the fun of making a new dish from a different country every week… and be held somewhat accountable for it… join the TFH Food Challenge. I’ll send you a new recipe every week and you are left to interpret it in a way that suites you and your family. Just leave me a comment and I’ll get you set up!

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I loved the goulash so much, I had to try the Paprika Chicken. I made the recipe over at Food By Country and it was amazing. Seriously. I don’t know how Hungarians travel places that don’t carry their local cuisine.


The only thing I would do differently from the Food By Country recipe is add some salt and pepper. I steamed some potatoes and had the dish over fork-mashed potatoes. These recipes were really delicious and I plan to try the butter cookies over the weekend (secret ingredient: no, not paprika, but sour cream… yummy!).

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I could not visit Budapest without trying the Goulash. This site explains something that is true of every single national dish out there: every region, family, restaurant and person has their own version of this recipe. They each call them authentic and they each think it’s the best. You include items you like, and discard items you don’t like.


Click here to get more on the history of Goulash and variations. I also love this blog’s recent Budapest trip post. She not only includes great images of the city, she provides a traditional recipe for goulash! I’m cooking the recipe (after the jump) right now and it smells.so.good. WHY DIDN’T ANYONE EVER TELL ME HOW GREAT HUNGARIAN PAPRIKA WAS?


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