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Soups & Stews

Lentil and Vegetable Soup with Parsley

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We were thrilled when the sun started shining and the temperatures peaked to 25 degree Celsius. Oh! What glorious days they were. I even lamented to my husband that it’s too hot in the house and we should get a fan and wondered out loud about the benefits of an air conditioner like we had back in Dubai (gasp). As you imagined, the good weather didn’t last long and it’s back to the unpredictable weather. The other day we were walking to the town and then the library where we got soaked about 4 times. Bit of rain, then the sun, they played hide and seek and Ammar was sure the rain was targeting us. LOL! Every time we stepped out of a shop to the street, it would start pouring.

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Dairy Free Broccoli Soup

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This is my first Autumn here in Ireland. I am in love with the scenery around me. The shades of trees from,green to the different hues of orange adorning the streets are a thing of beauty. And the falling leaves scattered around made me want to bring some home and photograph it. Which I did.The photo is in my Instagram feed.

The days are short and weather is getting colder. And I crave more warmth and often find myself in front of the heater or making something hot to drink or eat.

Growing up we had bone broth with lots of vegetables every week and that was called soup. A big bowl of rice with copious amounts of bone broth and spicy condiments was the norm for a Sunday lunch. Beads of perspiration would appear on my nose while I scrape down the last bit of the meal with the spicy sambal. That’s how it was supposed to be in the humid climate in Sri Lanka. It’s not that you crave soup in that weather rather it’s a norm, probably passed down from the Colonialists.

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Betawinese style milkfish stew in soy sauce by Tika from Cemplang Cemplung

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Meet a fellow food blogger and lovely lady behind the gorgeous food photography blog Cemplang Cemplung,Tika Hapsari Nilmada who is guest posting on my blog.A foodie friend I met in the blogging world I was instantly drawn towards her lovely food photos as we share the same passion for food and photography.She has won many DMBLGiT awards and had a been a host for the same.

We share the love for traditional dishes from our countries influenced by the culture and the people.So,it’s no wonder Tika came up with a traditional Indonesian dish, Milk fish stew in soy sauce cooked in Betawinese/Jakarta style.I myself love milk fish and this is on the top of my must-try list.
Thank you,Tika for the lovely post and beautiful pictures.This post couldn’t have come in any better time since I’m back to blogging after a long pause. Let me hand it over to Tika,to take you through a peek into the Indonesian cuisine.
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When my dear fellow foodie blogger, Farwin, asked me to cook something traditional from Indonesia, I think of a dish from Jakarta/Betawi. Betawi cuisine was influenced by other cultures (Arabic, Chinese and Dutch). The “marriage” between different cultures blend together with original Betawi tradition. One of Chinese influence in Betawi cuisine is Dodol Betawi (taffy made from sticky rice, coconut and palm sugar) and China has similar dish called Nian Gao. While Nasi kebuli (Kebuli rice) was influenced by Arabic culture. The rice cooked with a lot of spices and goat meat that creates a flavorful rice.

Chicken & Wheat Conjee/Porridge

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If there’s one thing that’s staple in our Iftar menu,that has to be the Conjee,the warm and comforting rice porridge that will fill your belly and delight you after those long hours of fasting.I have to have at least a couple of spoonfuls or else I feel as if I haven’t had anything at all.

Back at home we have it all year around,specially for breakfast,made with red rice or herbs.An easy one pot meal that keeps you fully satisfied.And in Ramadan,it’s made in all the Muslim households for Iftar,mostly with some kind of meat and veggies.I still remember taking the warm conjee made by mom and aunt,to neighbors as it is a sign of good gesture.And we would taste the different varieties of Conjee and snacks received from our neighbors and relatives.All this porridge talk conjures up vivid memories of past that makes me want to live them again….hmmmm.I still make it here on weekends,specially on friday mornings and my DH and sons love it..

 

Conjee,aka rice porridge,aka jook is a staple in most rice based cultures specially in China,Malaysia,HongKong,SriLanka to name a few.Wikipedia has more info on this here.It’s one of the first weaning foods given to a baby.Even though it’s made with water or stock in other cuisines,back at home we add coconut milk for grownups.

Unfortunately ,I couldn’t find the white raw rice we use, here in Dubai.But luckily I found another alternative,which is Bulgur Wheat,easy and cooks in much less time than the rice cause it’s already parboiled and broken.

And now this is what I make everyday..till the end of Ramadan..Do I get bored eating the samething everyday? No,I use different meats and sometimes only fried onions.

Here’s the recipe
Ingredients:
1/2 cup white bulgur wheat small
2 cups water
1 chicken breast,cut into small pieces
1/2 onion finely chopped
1 medium sized tomato finely chopped
3 tbsp grated carrot
few green stalks of spring onions or leeks chopped
5-6 curry leaves
2” inch cinnamon stick
3 cloves
3 cardomoms
3 cloves of garlic finely minced
1” inch ginger
1/2 tsp turmeric powder
l/4 tsp kashmiri chilli powder
1/2 tsp cumin powder
1/2 tsp cumin seeds
1/2 tsp pepper corns
2 1/2 cups coconut milk
salt to taste
Method:
  • Soak the wheat in water for about 30 minutes.Wash and drain.
  • In a pot,add the wheat and all the other ingredients except for coconut milk,cumin seeds and pepper corns.Add salt.
  • Boil until the meat is cooked and water has evaporated.Don’t make it very dry.
  • Add the coconut milk and crushed cumin seeds and pepper corns.Simmer for about 5 minutes.
  • Adjust seasoning.
  • Serve it warm.
Notes:
* You can garnish it with fried onion and chopped coriander leaves or spring onions.
* I used 1 cup of thick milk and the rest thin milk.1 cup of freshly grated coconut blended with 1 cup water yields 1 cup thick milk in the first extraction.Second and third extraction will give you thin milk.

* You can spoon out the curry leaves,ginger and whole spices before serving.You sure don’t want to bite into a cardomom or clove!

Enjoy the yummy goodness…!!!