A spice of life

by William Benbow

I love Thai food for both its taste and uniqueness. Thai cuisine ranges from a variety of dishes including curries and stir fries. The chefs of Thai food are known for the attention to detail of their dishes. Some notable qualities of Thai cuisine include its intricacy, texture, color, taste, and the use of Ingredients with medicinal benefits. From my experiences with Thai food, it is apparent that the chefs are not simply concerned with how a dish taste. They are also concerned with how it looks, how it smells, and how everything fits in together. Some of my favorite dishes include: green curry, sweat and sour with duck, fried rice and red curry. Thai food is always great value for something healthy yet delicious, and is a nice alternative to fast foods.

 

References:

http://vp.cdn.cityvoterinc.com/g/00-00-03-41-69-32-3416932_794934.jpg

http://munaymedia.com/meltingpot/wp-content/uploads/2015/06/thai_chicken.jpg

http://east-hills.co.uk/wp-content/uploads/2016/01/Thai.jpg

http://jardinmariacristina.com.mx/galeria_web/14.jpg

Looks can be deceiving, even in food

by Magaly Chin

So far we’ve seen dishes made of chicken, beef or fish. But have you ever thought of guinea pig? Well in my country there’s a traditional dish whose star is none other than a crunchy guinea pig. I know, it doesn’t sound too appetizing but you’ll have to trust me when I say it tastes really good. To make this dish, the whole guinea pig (called “cuy” in Peru) is roasted over a spit. Usually one serving requires one cuy since its size is not big enough to be cut.

Roasted cuy is considered a delicacy and it’s mostly served on especial occasions. It’s quite messy to eat because the best way to have it is only using your hands. I tried it for the first time not long ago, because the looks of the dish used to put me off a bit until I felt brave enough to eat it. But being honest, it tasted so good that I wondered why I didn’t do that before.

This dish is so popular that it even has its own holiday celebrated in October. Recently, chefs have started to go gourmet with the cuy and have been using it in other dishes instead of main ingredients like smoked fish.

Reference:

http://libroderecetas.com/files/recetas/cuy-chactado.jpg

Sushi… is awesome!

by Navdish Chopra

Sushi is another item in my top foods list of course I mean… who doesn’t like sushi to be honest! First found in Japan and now you can find it basically at any corner of the civilised World. I have tried so many different flavours of sushi but my favourite one is cooked spicy tuna with seasoned cucumber. I just never get bored of the taste this particular one has. To make my sushi a bit tangy, I like to add kimchi to it and as well as apply a bit of wasabi on the top to enjoy my first bite. Otherwise, I would just have my sushi with mild sweet soy sauce just for a quick snack. 

References:

http://farm5.static.flickr.com/4119/4856102903_3af62d9b18.jpg

http://www.manusmenu.com/wp-content/uploads/2013/05/1-Try-Sushi-Rolls-1-1-of-1.jpg

Hilsha - King of all fish

by Fahmida Vivian Sheikh

This is the national fish of Bangladesh. It called “Illish” in Bengali. Mostly found in Bangladesh. People cook it in many ways like Bengali fish curry made with mustard oil or seed or just simply fry it on its natural oil. I love to eat the fried version, can’t really explain the taste unless you really get to enjoy the flavor.

The most famous dish with Hilsha fish called Panta Illish which is a very traditional platter enjoyed in the Bengali new year by the Bengalis. It is a congee with fried Ilish slice, supplemented with dried fish (Shutki), pickles (Achar), dal, green chillies and onion. When I’m in my country I get to savor this platter with my friends and family.

If you love fishes, you should definitely try it!

References:

https://s-media-cache-ak0.pinimg.com/736x/88/52/3a/88523ae022fcb513e0a794166e2a7f64.jpg

http://www.ecurry.com/blog/wp-content/uploads/2010/04/Bhapa-Ilish-3-507x620.jpg

My Pizza Bane

by Fahmida Vivian Sheikh

Oh my Gosh Pizza!! Who doesn’t love it? But my obsession with pizza crosses the border. Every week in any time of the day, at least once, I need to have pizza. Sometimes it feels like it’s my life line. I know it’s silly but yeah you can understand why it’s my bane.

I love the fact how you can enjoy slices of pizza with friends and family, you can fight over who gets the last slice of pizza, which I usually win :3.

Pizza is a flat bread with tomato sauce, cheese and selection of meats, vegetables whatever you like and cooked in the oven. The varieties of pizza that exists in this world is humungous. It is said that pizza is originally from Naples, Italy in the 18^th or 19^th century.

References:

http://cdnimg.webstaurantstore.com/uploads/buying_guide/2014/11/pizzatype-header.jpg

https://bordentowncurrent.files.wordpress.com/2013/04/pizza.jpg

From China to the world

by Magaly Chin

Fried rice is probably the best known Chinese dish. It’s made with steamed rice stir-fried in a wok mixed with other ingredients such as egg, vegetables and meat. The list of ingredients usually varies from country to country. This dish originated from China and from there it reached most countries in Asia, the Western countries and even some in Africa. Also it is very common to find fried rice in any Chinese banquet but when it is consumed as a homemade dish it is mostly made with leftovers. However, it’s not considered a Chinese everyday dish.

Due to the changing recipe on each country, fried rice has different presentations. For example, Muslim countries have created a vegetarian option using egg fried rice and in Indonesia is a spicy dish called “nasi goreng”. In the US it is considered as fast food and in South America, each country has its own variation, but the most remarkable is the Chinese Peruvian version called “chaufa”. 

American fried rice

Nasi goreng

Chaufa

References:

http://kirbiecravings.com/wp-content/uploads/2014/02/fried-rice-30.jpg

http://www.takestockmagazine.com/wp-content/uploads/2012/05/nasi-goreng-indonesian-fried-rice2.jpg

http://s3-media4.fl.yelpcdn.com/bphoto/4aeQCUZy7HQnnaz2YSZ6vw/o.jpg

http://delperu.info/wp-content/uploads/comida-peruana-receta-del-peru-arroz-chaufa-con-pollo.jpg

Chicken Shawarma

by Navdish Chopra

Shawarmas. I loved really all shawarmas I have tried but I choose the chicken version to be at the top of my list, especially the chicken being over-roasted. This dish originated in the middle-east and like all other recipes, it can be prepared in a number of ways. I prefer to add extra onions and lemon juice to my recipe and have the shawarma with extra chicken pieces with fresh plain yogurt plus ranch sauce because it makes a wonderful flavour while I am having it occasionally with all items on my plate. Sometimes I like to go the traditional way of rolling-up the chicken with some salad in the Lebanese bread with any sauce which I have available. 

References:

http://toriavey.com/images/2012/08/Chicken-Shawarma--640x480.jpg

https://s3.amazonaws.com/ODNUploads/52f1d45350203Chicken_Doner_%28Gyro%29_Wrap.jpg

A matter of the heart... the cow's heart

by Magaly Chin

Anticucho is a very popular and cheap dish in Peru. It’s highly sought after in most local restaurants and can also be found in street carts or street food stalls. It originated in the colonial time and since then stayed a key part of Peruvians’ everyday life. This dish is made of beef heart marinated in vinegar and spices like cumin, chili pepper and garlic. Then the meat is skewed and grilled. Anticuchos made of chicken heart are very common too.

Usually in my family we have them when there’s any celebration, like birthdays, and we always enjoy setting up the grill on the backyard and waiting until the smoke rises carrying the mouth-watering smell. I specially enjoy it with boiled potato, corn and creole sauce (a mix of sliced onions with lemon juice, cilantro and chili), which are the common sides for this dish.

References:

http://revistavelaverde.pe/wp-content/uploads/2016/03/anticucho-3.jpg

http://hibult-static.websplanetdemo.com/var/m_2/20/20a/20440/329396-anticuchos.jpg

A dish best served cold

by William Benbow

When asked what I want for desert, ice cream is the first thing that comes to mind. It is a sweet delicacy that melts in your mouth. Perfect for the summer's day' when it simultaneously cools you down and entertains your tastebuds. Ice cream comes in a plurality of flavours, though Oreo is hands down my all-time favourite. Words cannot describe my love for this ice cream. If you haven't had it yet go out and try it. Now! There's many other flavours I like too including: chocolate, charamel, banana and mango. Ice-cream can also be complemented with fruit such as strawberries or bananas. Additionally, if you're more daring you can top it up with chocolate sauce. Though these are just extras and aren't necessary as ice-cream is an awesome dish by its self.

References:

https://pbs.twimg.com/media/Cbqv27vUEAAtObT.jpg:large

https://upload.wikimedia.org/wikipedia/commons/3/31/Ice_Cream_dessert_02.jpg

http://www.frecklesandfluff.com/uploads/1/7/6/0/17606577/7872175.jpg?658

Cow got your tongue?

by Aiken Parker

Gyūtan, or "cow tongue" (That's right, "cow tongue") is the first dish I'm covering that I've actually had the pleasure of trying. Understandably those of whom I was eating it with found it quite off-putting; I rather, enjoyed the chewy texture and strong beefy taste.

This delicacy originated in Japan and more specifically within the city of Sendai. I had it served on a skewer but having it atop a bowl of rice is also common. In 2003, gyūtan restaurants faced a devastating crisis as beef imports from the U.S (90% reliant) were temporarily banned as a result of a mad cow disease outbreak.

References:

https://battera.co/wordpress/wp-content/uploads/2014/11/m25_00-min.jpg

http://resep-makanan.com/wp-content/uploads/2016/01/resep-gyu-tan-don.jpg

Chicken Korma with rice

by Navdish Chopra

This dish is by far my most beloved Indian cuisine. The recipe of this dish can be somewhat time-consuming but I can guarantee that it is more than worth it. I don’t actually have chicken korma as frequently as I personally do not want to get bored from the very delicious flavour this dish serves to my tongue. I prefer to serve this dish with a few fresh coriander sprigs on the cuisine itself and some tzatziki sauce on the side to really enjoy the moment while I’m having chicken korma with rice. Furthermore, drained and rinsed chickpeas can also be added to chicken korma as they are just nicer for this dish.

References:

https://realfood.tesco.com/media/images/Chicken-korma-LGH-29bc64ed-e391-471d-9b58-9ba3737e45e0-0-1400x919.jpg

http://cookdiary.net/wp-content/uploads/images/Chicken-Korma_16976.jpg

Garlic bread or meatballs... Why not both?

by Magaly Chin

I admit I’m no expert in the kitchen and only started cooking when I moved to Australia last year, but I always liked to watch recipe videos in hopes that one day I would try them. So I found this recipe for a dish that combines two of my favourite foods: garlic bread and meatballs. The dish is called Garlic bread meatball sliders and looked pretty simple to make. It caught my attention and I decided to try it out. The ingredients were easy to get and despite looking simple, I had a bit of trouble making the meatballs though it was my first time making them from scratch. After that the rest of the steps were easy to follow and in less than an hour I had a delicious looking meal. The sliders came up a bit more toasty but still tasted amazing.

I really recommend trying this dish. It’s easy, cheap, quite fast to cook and delicious, a perfect combination in my opinion.

For the original recipe visit Buzzfeed's website.

References:

http://media.themalaymailonline.com/images/sized/ez/garlic_bread_meatball_sliders_070416_620_620_100.jpg

Own picture

The Fire Chicken!

by Aiken Parker

Taking a break from European cuisine, I'd like to introduce a Korean chicken based dish known as Buldak. Directly translating into "fire chicken", this is not for the feint-hearted and even some spicy loving Koreans will shy away from its extremeness. The sauce is what makes this terrifying as it is made from a special chili powder gochukkaru, gochujang chili paste and not to mention a cheongyang pepper. To assist in quelling the heat, it is usually served with steamed egg casserole and a diner's choice of Korean alcoholic beverage.

For a reason I'll never understand, people would seek out this food as a means of relieving stress resulting in it being a popular pick during the economic recession. Although most of the popularity at the time was likely attributed to the expiration of the patent that protected its recipe back in April of 2008.

References:

https://i.ytimg.com/vi/hmGrE2KlkIM/maxresdefault.jpg

Potato Salad with Eggs

by Navdish Chopra

I have tried countless salads and appreciate most but there is nothing like potato salad with eggs. Originated in European countries initially and nowadays out in the world are heaps and heaps of diverse recipes of potato salads available and I myself have only tried a few yet. I honestly love the flavour of the potato salad mixed with some eggs, mayonnaise and sour cream as they purely enhance the flavour of the whole salad. I would often add a splash of vinegar, salt/pepper and ranch dressing depending on the sort of flavour I am feeling to try. This salad is highly customisable and for anyone new to trying our this salad, I would suggest to play around with the ingredients of your choice and don’t forget to add some eggs and sour cream.

References:

https://realfood.tesco.com/media/images/150211-Tesco-Weekend-1140-brighter-H-9c6c9213-9eca-49b3-9f72-aecf3ecfa757-0-472x310.jpg

http://www.bonappetit.com/wp-content/uploads/2015/05/potato-salad-with-7-minute-eggs-and-mustard-vinaigrette-940x560.jpg

Chaudière... Chaudière? It's Chowdah!

by Aiken Parker

You may know this dish as one to die for, but what actually is Chowder?

Originating in France however spawning many variants over the world this dish usually consists of seafood as a primary ingredient, typically fish, shrimps or even clam. Along with a subset of vegetables, namely corn placed atop a milk or cream thickened with either cracker shards, such as hardtacks or something known as a roux. A roux is a cooked mix of fats and flour and is fundamental to classical French cooking as it is used in several of their iconic mother sauces.

Being a rather old and relatively simple dish to make, Chowder has taken on many variants to its original recipe granting a diverse showcase of both appearance and taste.

Corn & Crab Chowder

New England Clam Chowder

Shrimp Chowder

References:

https://upload.wikimedia.org/wikipedia/commons/b/b8/Shrimp_and_corn_chowder.jpg

http://cookdiary.net/wp-content/uploads/images/New-England-Clam-Chowder_18588.jpg

http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/image/recipes/sl/07/10/crab-chowder-sl-1662927-x.jpg?itok=F4YQfsr5

Biryani: A dish for Royalty

by Fahmida Vivian Sheikh

Biryani has been present in the Indian culture for many long years. Some say it has been introduced there since the Moghuls came, others say it’s been in the culture long before that.

This dish is packed with tender meat, fluffy rice, aromatic spices such as cardamom and cinnamon, vitality added by leaves such as bay leaves, fresh coriander and mint.

Biryani is a dish for celebration for special joyous occasion. However sometimes I even enjoy it without any specific reason for any celebration in mind but just for the taste of it. It’s really amazing how each biryani tastes different when its cooked from one chef to another. This dish does not only have to be lamb, chicken or beef, it can also be made with vegetables and egg.

The regality of Biryani never seems to fade regardless of how frequently one dines on it. Once a dish for royalty, Biryani, today, reflects the tastes and traditions of the different people and regions within South East Asia.

References:

http://lekhafoods.com/media/2081869/CHICKEN-BIRTANI2.jpg

Czech Mate

by Aiken Parker

This beef sirloin in cream sauce (Svíčková na Smetaně) is one of the most popular Czech dishes, and for good reason. The sirloin is commonly prepared with the carrots, celeriac, onion and parsley however some may argue that the meat should be roasted separately to preserve its flavor. The spices like black pepper, allspice, bay leaf and thyme are also a must for retaining authenticity.

It almost looks like a dessert in appearance especially with the creamy sauce covering the entire surface of the plate and the sides of bread dumplings, cranberries and lemon slices. Yet another European dish I'll be adding to my bucket list of international cuisine.

References:

http://lovrana.cz/wp-content/uploads/2015/07/Sv%C3%AD%C4%8Dkov%C3%A1-om%C3%A1%C4%8Dka.jpg

http://www.czechspecials.cz/getattachment/76f8091b-92c2-4f49-b9bc-877dd3e91dfb/Svickova-na-smetane.aspx/?%20align=

Meatballs with spaghetti

by Navdish Chopra

One of my favourite types of food is meat ball with spaghetti. It is truly delicious. The cuisine is an Italian and Italian-American dish which contains meatballs, flavoured tomato sauce and spaghetti. The secret to a flavoursome meatball spaghetti is how the tomato sauce is prepared. As all of us have our own tastes we are most welcome to use our own favourite ingredients for the dish. However, I prefer to use fresh tomatoes along with a bit of garlic, some dried basil plus a bit of white wine to intensify the flavour of my tomato sauce. At occasions I would also add extra red pepper flakes to the sauce to suit my needs which makes the whole dish taste brilliant.

References: 

http://www.shehealthy.com/wp-content/uploads/2016/01/jvl-meatballs-jvl-classic-meatballs-spaghetti-lo-res.jpg

https://tastefoodblog.files.wordpress.com/2011/04/spaghetti-meatball-tf2.jpg

All you can cook with Steak

by William Benbow

Steak. There is nothing like a good steak. My favourite dish by far! There are ample ways to cook and prepare a steak. Whether you decide to pan fry, grill, or broil the choices are there. Steak can also be moulded into other dishes. For example you could turn it into mince and make hamburgers. Alternatively you can cook it in sauce, like for a steak and kidney pie. Though I personally prefer steak form. Steaks can be served with a variety of things, depending where you go, such as: Potatoes, roasted vegetables, mushrooms, peas, chips, salad, etc... There is also an assortment of sauces to dress your steak, depending on your tastebuds.

References: 

http://yestoyolks.com/wp-content/uploads/2014/02/IMG_1088.jpg

https://hellofreshcomau.files.wordpress.com/2013/11/rump-steak-with-roast-sweet-pot-and-beets-copy.jpg

Fish Rooster?

by Aiken Parker

Kalakukko, a traditional dish originating from the historical province of Savonia in Finland is made from fish (typically perch or vendace) baked within a loaf of bread. Additional fillings such as salted pork and bacon may be added at the chef's discretion. The combination doesn't sound to appetizing, does it? Well, as with many things in life a lot comes down to how it's presented.

These days some immature Finnish speakers may find the name, Kalakukko rather humorous given that Kala and Kukko is Finnish for "fish" and "rooster" respectively, hence the title of this post. While I have never tried, or even heard of this dish beforehand it's definitely something I'll recall if I ever find my travels taking me to central Finland.

References:
https://a.disquscdn.com/get?url=http%3A%2F%2Fotavafiles.fi%2Fplaza%2Fuploads%2Fimages%2Fruokafi%2Fblogit%2Fmukana-maku%2Fkippari-kallen-kalakukko2.jpg&key=Dp1RfWKS4TzlEgGCf-mMhttps://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xy7clzkdEidFVCmd-R2kdChJ0iS2Dpm9qEZcYw41gwdQoDOFBFIZtxrajVOOgJcPUWSxUG5oTiOw04LbXcnQ-P2P_MRpEvfZsZ41wiCWWiEOyzNdu18kompKsHyWbx6hKzNsaZnKpuIR/s1600/DSC_0729_.JPG

My go-to Chicken Curry

by Fahmida Vivian Sheikh

Chicken! One of my most favourite food item. You can make so many food dishes with it, packed with flavours in a very little time. My most favourite chicken dish is the Bengali chicken curry called “Murgir Jhol” which translates chicken’s broth. This is a regular dish in everyday household in Bangladesh. I have been enjoying this dish as long as I can remember. It definitely tastes better when cooked by my mother ;)

This dish consists of chicken with boiled or fried potatoes. Flavoured with a range of ground and whole spices including cumin, cinnamon and cardamom.  The dish might have a thick gravy or a light gravy depending on preferences. I prefer both depending on what I’m having it with.

Since I have moved to Australia for education, this dish have been a go to for me when I craved something spicy but easy to make.  I have even started to experiment with it. Like the other day I added tomatoes in it for adding more flavour and I must say it tasted great.

This dish is best to be served with steamed rice or flat bread with a little garnish or coriander on the top.


References: 
http://www.ecurry.com/blog/wp-content/uploads/2012/05/Chicken-Curry-2-680x1024.jpg

Peruvian food, my favourite

by Magaly Chin

When people ask me what is my favourite food I can never give a straight answer, because there are so many things that I like that it’s hard to choose one. But this time I took my time to think and came up with an answer: my favourite food is Peruvian food. For me there’s nothing like the dishes that I grew up eating at home and that are part of who I am.

Peruvian food is simply amazing. There is a huge variety of dishes made with a diverse range of ingredients and with so many flavors that can satisfy any palate. 

The most characteristic dish, and probably my favourite too, is called ceviche. There's no certainty about the source of the name but some think it could derive from the mix of ingredients or from an old Quechua word “siwichi” which means fresh fish. This dish is made of raw fresh fish marinated in citrus juice with Peruvian yellow chili. It’s usually served with parboiled sweet potato, chopped onions and corn. 

No visitor misses the chance to try ceviche, so if you ever go to Peru you now know what is the first thing to ask for.

References:
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KUPvUDU9lPQ5l9EreAsKiInN-tkR-jvYq0orBtuGm1g7iMDDjH-iw4WJnSSmMvjTOxyt07R06VmqBYDWm9Dsvv5IYeWsjnyadKwHkPUyAaIU0Ic2e_KW9wXCh_c4ixD7Bb9VLQghK5Ix/s1600/comida+peruana.jpg

https://s3-sa-east-1.amazonaws.com/cdn-e360/proyectop_file_d04f2ff743dbe1fc9361516c6ecebd10_3487_.jpg

Welcome to Foodie!

This is a blog for food lovers. It covers almost every aspect of food and includes a variety of food cuisines from various countries and cultures. Each of us appreciate the value of food, and through this blog we wish to share our personal views and opinions on it. Our desire to try new foods has lead us to explore unique and remarkable cuisines, and through our posts we urge others to also explore the diversity of food. 

The members of our group are:

• William Benbow
• Magaly Chin
• Navdish Chopra
• Aiken Parker
• Fahmida Vivian Sheikh