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  1. So I came across amasi while reading in a South African cookbook. On Wikipedia it says it's a fermented milk that tastes like cottage cheese or plain yoghurt. Would these be agreeable substitutes, even when it's made of pasteurized milk? Looking at a container it's being sold in, I guess should definitely look out for a rather thick product?
  2. Vegan whipped cream can be made with the fatty cream that splits from the watery part in the can, if you get ones without an emulsifier. This can also be used for a mousse. Temp sensative, it will melt when temp is too high, so not the most stable option perhaps. Chocolate mousse could be done with avocado, if you can get a suitable chocolate. A silken tofu might be a possibility as well for something creamy or mousse like. Meringue can also be made with the can residue of chickpeas and other legumes, which apparently doesn't differ that much taste and texture wise from the real thing. No eggs recquiered, just google to find gospel for vegan meringue. Speaking of chickpeas, have you looked into Indian barfi and ladoo's? Perhaps these could come in useful as a base for something pie like or as individual pieces for a grand dessert. Here's a coconut version for the burfi, you can sub brown rice flour for the semolina Ladoo's can be made into many versions, like besan (chickpea), gram, coconut and dried fruit versions. Swap the optional nut decoration for (black) sesame seeds. Perhaps swapping the cashew for pepita's, would make this gajar halwa an option. Beetroot halwa exists as well, fab colour. Shrikandi and kheer might also be of interest as well, spiced yoghurt and rice pudding. Thai black rice coconutpudding. If you can get your hands on a suitable bread, an eggless breadpudding could fit the bill. The Allergen-Free Baker's Handbook might be convenient if you get more of these guests. I have a copy, so if you something in the index that tickles your fancy and want to try it out before purchasing it, let me know and I'll PM it to you.
  3. CeeCee

    Food funnies

    AVBytes created a musical love tale about an apple and a tomato:
  4. http://forums.egullet.org/topic/91541-bellawrieh/
  5. The salad is more Dutch than Indonesian. Orak arik can be a simple alternative or gado gado, boiled veg with peanut sauce. Sambal goreng buncis (spicy green beans) is quite common in rijsstafels here. Sayur lodeh, veg in coconut sauce, might be nice as well. Can confirm this, aspic was left behind in the 70's/80's I guess. Brought Jell-O to an occasion once and was met with many weird looks by both adults and kids. I got to take it back home, as only one person politely tried it while wearing an akward smile.
  6. Check out Isa Chandra Moskowitz and Terry Hope Romero. They started with a cooking show on Brooklyn Public Access Television and are now some of the best selling vegan food writers. Isa's website includes some recent video's. You can find somewhat dated old shows on youtube Disclaimer: I'm not a teen anymore, so this might be a totally uncool suggestion anyway. If the teens are not too young and listen to metal, they might enjoy Vegan Black Metal Chef. You probably want to check the volume level, before you start this video. Unless you dislike your closeby neighbours and have earpluggs available that is. Hail seitan!
  7. Now bay leaves I can find both fresh and dried, thanks! Ps. Lemon trees in your backyard, I'm slightly envious. That must be great...
  8. Thank you for sharing your recipes! If not available, would kaffir lime leaves be an acceptable substitute or would it be wiser to use lemon rind perhaps?
  9. Probably not easy to get your hands on boerewors in Canada, but here's a SA version of Scotch eggs.
  10. Oh and I remember painting eggs with my grandmother. Also a lavishly spread Easter breakfast table with butter shaped as a lamb and stollen with almond paste, currants and powdered sugar on top which I still don't like to eat. Chocolate easter eggs though with various fillings for whenever I could get my hands on them. No recollections whatsoever of Easter dinners somehow...
  11. If you're looking beyond the South-African heritage, perhaps these recipes will tickle your fancy: - Dutch-Indonesian hussar salad - Dutch-Indonesian sambal goreng telor (eggs) - Indonesian klepon (can look like an egg, rolled in desiccated coconut) All 3 recipes come from Jeff Keasberry, who's family left Java for The Netherlands and started a restaurant in Amsterdam.
  12. There's a new cookbook on it's way (the hardcover that is, kindle is already available): Anatolia by Somer Sivriolu and David Dale. Seems like an interesting book, but would be curious if someone here has an opinion to share? Somer has a restaurant, Efendy, in Balmain, Australia. Did a search, but have found no posts in the Australia&New Zealand forum about it. Some of his (other?) recipes can be found on the SBS Australia website.
  13. Thanks ElsieD en Huiray for the info, nice read!
  14. Thank you for your explanation! Slightly confusing though as in my world terasi belacan is the fermented shrimp paste exclusively, while the sambal refers to a condiment or sauce containing said fermented shrimp paste. Perhaps this is because around here we have very little obvious Malay influence. Mostly is Indonesian in name and somewhat or more adjusted to Dutch-Indonesian or Dutch. Terasi is a stand out ingredient which to many people around here just screams Indonesian. It doesn't mean something without terasi can't be Indonesian or is not Indonesian to me and that no other cuisine uses this ingredient. The second part of the sentence you cut short was referring to just that, it being a personal reference.
  15. You're welcome Anna! Lonny Gerungan does state in his Rijsttafel book that nasi goreng is a dish in itself and no Indonesian would eat it as part of a rice table for instance. Not sure how other cultures look upon this. Is it a solo dish in general? To me, the trassi belacan makes nasi goreng Indonesian, but this is highly personal I think. Also the colour is somewhat telling. The Chinese versions around here tend to be white, while the Surinamese tend be quite dark. The Indonesian versions I come across seem to be in between. As mentioned, there is also a Surinamese rendition of nasi goreng. Supposedly the Javanese brought this to the Sranang melting pot, but the Chinese influenced this cuisine as well. So in the end, who knows? Some Suri style ingredients include fa-shong (Chinese sausage), a bigger quantity of celery leaves than one sees elsewhere, white pepper iso black (although I've both being used), a mixture of both salty and sweet soy sauce(s), Maggi stock cubes (the red-yellow ones in a tub are ubiquitous). Trassi is not always used, even saw some fish sauce once although this doesn't seem to be very common. Galangal or kencur are sometimes used as well. If looking for a cheat, Faja Lobi brand has a jar of nasi trafasie (trafassi meaning different or special). Beats Conimex imho, albeit you can do better preparing it from scratch obviously. At least I've seen some Surinamese actually use this brand (opposed to no Indonesian using Conimex). Dried and spiced veg packs are available as well, they contain kencur sometimes.
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