A bowl full of Sudanese ful medames with tomatoes, arugula, tomatoes andn onions on top.
5 from 1 vote
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Ful Medames (Sudanese Fava Beans)

A delicious vegetarian recipe dating back to the Pharohs

Course Main Course
Cuisine Egyptian, Sudanese
Prep Time 15 minutes
Cook Time 2 hours
soaking time 8 hours
Total Time 10 hours 15 minutes
Servings 8
Calories 155 kcal
Author Darlene at International Cuisine

Ingredients

  • 2 cups Fava Bean Dry
  • 2 tsp salt or to taste
  • 2 tsp cumin or to taste
  • 2 medium tomatoes diced
  • 1 medium red onion diced
  • 1/2 cup feta cheese crumbled
  • 1 cup Arugula baby
  • 4 large hard-boiled eggs optional
  • 2 Tbsp Sesame oil

Instructions

  1. Soak the dry fava beans in water for at least 8 hours or overnight. Drain

  2. In a large pot, add in the soaked fava beans and cover with water.

  3. Bring to a boil, then reduce to simmer, and cook for about 2 hours or until the beans are soft

  4. Put your fava beans into a bowl along with some broth.

  5. Mash the beans using a potato masher or you could use a coke bottle like they do in Sudan.

  6. Add in the salt and cumin to taste.

  7. Put the beans in your serving bowl and top with some of the tomatoes, cheese, arugula, and onions, top with sesame oil and serve with some warm flat bread.

  8. You can serve the left over toppings so people can add more of what they like including the hard-boiled eggs if using. We also served it with Sudanese shata, a hot sauce.

Nutrition Facts
Ful Medames (Sudanese Fava Beans)
Amount Per Serving
Calories 155 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 102mg34%
Sodium 723mg31%
Potassium 262mg7%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 498IU10%
Vitamin C 6mg7%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sri Lankan Prawn Curry

Sri Lankan prawn curry is an authentic and delicious main dish.  If you can find prawns or shrimp with the heads on, they are said to take the dish to another level.  I wasn’t able to find prawns or shrimps with the heads on, so I left the tails on while cooking to get additional flavor.  The result was a memorable and delicious curry dish with all the flavors of Sri Lanka.

A plate full of Prawn curry with Pol Sambal and riceIn Sri Lanka, curry and rice is considered the national dish. Rice is either steamed or boiled but comes in many varieties and served alongside all sorts of amazing curries made of vegetables, meats, fish and seafood. Sri Lankan prawn curry is just one of hundreds of delicious choices in Sri Lankan cuisine.  Generally Sri Lankan curry is spicy hot so feel free to adjust the chili to your personal preference.

Sri Lankan curry is made with several spices, every cook has their own personal spice blend.  The roasted curry powder should be made ahead of time and feel free to add more or less of the spices you love.  This recipe also calls for a few ingredients that may be difficult to find at your local grocery, so here is a link for curry leaves and pandan leaves.

Be sure to serve it alongside rice and Sri Lankan pol sambol a coconut curry that is the perfect accompaniment.  If you would like to learn more about this island nation be sure to check out “Our Journey to Sri Lanka”  there you will also find more authentic Sri Lankan recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full of Prawn curry with Pol Sambal and rice
5 from 1 vote
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Sri Lankan Prawn Curry

A wonderful main dish to give you a taste of Sri Lanka

Course Main Dish
Cuisine Sri Lankan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 287 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

Prawns /Shrimp

  • 1 lb large shrimp or prawns head-on about 20 shrimp
  • ¼ tsp salt
  • ¼ tsp Sri Lankan Curry Powder

Prawn/ shrimp Curry

  • 3 tbsp coconut oil
  • 4 garlic cloves minced
  • 1 inch piece ginger, minced
  • 1 medium sweet onion chopped finely
  • 1 Tbsp Sri Lankan Curry Powder
  • ½ tsp ground fennel
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • ½ tsp ground black pepper
  • 12 curry leaves
  • 3 pandan leaves
  • cup coconut milk
  • cup water
  • 2 fresh red chili peppers more or less to your heat tolerance
  • 2 Tbsp lime juice
  • 1 Tbsp Cilantro chopped, finely

Instructions

Instructions:

Preparing the Prawns/Shrimp

  1. Clean the prawns/shrimp by removing the heads (if using) and setting them aside.
  2. Peel the shell, leaving the tails intact and de-vein the shrimp.
  3. Rinse the prawns/shrimp and prawns/shrimp heads separately.
  4. Sprinkle the salt and curry powder over the shrimp and mix well and set aside to marinate while you cook the curry.

Prawn/Shrimp Curry

  1. Heat a frying pan over medium high heat, and add the coconut oil.
  2. Add the prawn/shrimp heads to the pan if using.
  3. Cook the prawn/shrimp heads for about 5 -10 minutes until the heads become crispy and caramelized. If not using the heads proceed to the next step.
  4. Add the onion, ginger, garlic, a generous pinch of salt and reduce the heat to medium and cook the shrimp heads until they soften - a few minutes.
  5. Add the curry powder, fennel powder, paprika, cayenne pepper, black pepper, curry leaves and stir frequently for about 5 minutes, until the spices are fragrant and have formed a paste with the onion, garlic and ginger.
  6. Add the coconut milk, 2/3 cup water, fresh red chili pepper, lime juice and stir to combine. Bring to a boil.
  7. Cover and simmer for about 10 - 15 minutes until the mixture is thick.
  8. Add the peeled prawns/shrimp into the curry base and gently mix to combine and completely coat the prawn/shrimp with the sauce. Add a bit of water if the sauce is too thick, or you would like more sauce.
  9. While stirring, bring the mix to a boil. Cook for an additional 10 minutes, or just until the prawns/shrimp is cooked through and is pink. Season with salt to taste.
  10. Turn off the heat and cover the pan with a lid and let the prawns/shrimp sit in the sauce for a few minutes.
  11. Sprinkle cilantro to garnish if using, and serve with steamed Basamati rice . Enjoy!
Nutrition Facts
Sri Lankan Prawn Curry
Amount Per Serving
Calories 287 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 13g81%
Cholesterol 286mg95%
Sodium 1040mg45%
Potassium 286mg8%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 25g50%
Vitamin A 579IU12%
Vitamin C 76mg92%
Calcium 212mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Spanish Paella (Saffron rice, Meat and Seafood)

Paella is a dish that is immediately associated with Spanish cuisine. Paella is often thought of as the national dish outside the country.  It originated from the Spanish region of Valencia.  The traditional version was made with easy to obtain ingredients like snails, rabbits, and green vegetables as well as their Valencian rice.

The traditional version is not the one that is famous throughout the world, it is the one with seafood and other meats that has become renown. It is truly a dish that is as beautiful to look at as it is to eat.

A pan full of paella rice topped with meats and seafood.In many areas of Spain you will find parks and beaches set up with Paella pits.  It is a common pastime to relax and enjoy the out of doors while your paella is cooking away on the open fire.

The name comes paella comes from the wide shallow round pan it is cooked in. I highly recommend you have one to properly present and cook this dish.  You can pick one up here. You can also get a whole paella set up with a burner as well.  This is perfect if you are not in Spain near a Paella pit but want to have an authentic paella experience for just you or a crowd. 

Saffron is used in this decadent dish and make sure to use the strands that come from Spain.  Just a few strands are needed and is an important piece to the paella.  Saffron is grown in Spain and is extremely expensive, the most expensive spice in the world.  Thankfully a little goes a long way, you can get authentic saffron strands here.

Of course, you will want to use the freshest of seafood for this amazing dish.  It is truly spectacular and I truly hope you have the opportunity to make it.  It is a long list of ingredients, but absolutely worth the effort.  Paella is the perfect dish to share with friends and makes a lovely presentation for any occasion.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more Spanish recipes like Garlic Shrimp, Octopus with Potatoes, gazpacho and more.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A pan full of paella rice topped with meats and seafood.
5 from 2 votes
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Paella

This paella version is the one known around the world with seafood and meat.

Course Main Dish
Cuisine Spanish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 882 kcal
Author Darlene at International Cuisine

Ingredients

  • 6 cups chicken stock preferably homemade
  • ½ teaspoon saffron Spanish strands
  • 1 small onion peeled
  • 2 lbs chicken pieces
  • salt coarse
  • ½ cup olive oil
  • ¼ pound chorizo sausage cut in ¼ inch slices
  • 1 large pork chop boned and diced
  • ¼ lb cured ham piece diced
  • 1 medium onion chopped
  • 4 scallions chopped
  • 4 cloves garlic minced
  • 2 pimientos diced
  • 1 pound small or medium shrimp shelled.
  • 4 lobster tails or 8 king crab legs 8 jumbo shrimp in the shell
  • 3 cups short-grain rice
  • 5 tablespoons parsley chopped
  • 2 bay leaves crumbled
  • ½ cup dry white wine
  • 1 Tablespoon lemon juice
  • ¼ pound fresh or frozen peas
  • 18 clams scrubbed
  • 18 Mussels scrubbed
  • Lemon wedges for garnish
  • Chopped parsley for garnish

Instructions

  1. Heat the broth with the saffron and the whole onion. Cover and simmer about 15 minutes.
  2. Remove the onion and measure the broth. You need exactly 5 ½ cups.
  3. Cut the chicken pieces into serving sizes Dry the pieces well and sprinkle with salt.
  4. In a metal paella pan with a 16 inch base heat the oil.
  5. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter.
  6. Add the chorizo, pork and ham to the pan and fry for another 10 minutes
  7. Add in the chopped onion, scallions, garlic and pimientos and sauté until the onion is wilted.
  8. Add the shrimp and the lobster and sauté about 3 minutes or until they barely turn pink.
  9. Remove the shrimp and lobster to the platter with the chicken.
  10. Add the rice to the pan and stir to coat it well with the oil.
  11. Sprinkle in the 5 tablespoons chopped parsley and the crumbled bay leaves. (you can do all this up to this point ahead of time if you wish)
  12. Stir in the broth, boiling hot, the wine, lemon juice, and peas. Salt to taste.
  13. Bring to a boil and cook, uncovered and stirring occasionally, over medium/high heat about 7 minutes or until the rice is no longer soupy but still some liquid remains.

  14. Bury the shrimp and chicken in the rice. Push the clams and mussels into the rice, with the edge that will open facing up.
  15. Decorate the Paella with the lobster pieces , crab or large shrimp, then bake at 325 degrees F. uncovered for 20 minutes.
  16. Remove from the oven and let sit on top of the stove, lightly covered with foil for about 10 minutes.
  17. Serve with lemon wedges and garnish with chopped parsley.
Nutrition Facts
Paella
Amount Per Serving
Calories 882 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 9g56%
Cholesterol 284mg95%
Sodium 1436mg62%
Potassium 937mg27%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 5g6%
Protein 57g114%
Vitamin A 537IU11%
Vitamin C 19mg23%
Calcium 175mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

South African Bobotie (The National Dish )

South African Bobotie is the beloved national dish. It is pronounced ba-boor-tea.  A true comfort food always served with yellow rice called geelrys.  The dish is a minced -curried meat casserole with a delicious egg custard topping. It is believed to have originated from the Cape Malays. 

A slice of Bobotie

The origin of the name bobotie  is disputed, however the Afrikaans etymological dictionary claims that probable origin comes from the Malayan word boemboe, meaning curry spices. The first recipe for South African bobotie appeared in a Dutch cookbook back in the early 1600’s. 

As the national dish, it is no surprise that there are all sorts of recipes for it.  Each family having their own sacred recipe. The bottom line is it can be made with multiple types of meat like beef, lamb or turkey. It can be spiced up in all sorts of ways but generally speaking curry of some type is used.  It also has some type of dried fruit like raisins or apricots.  Additionally South African bobotie can be garnished with walnuts, chutney and bananas.  Sambal is typically served alongside.  When you make this one feel free to include what you love, you truly can’t go wrong.

Did you know that two Nobel Peace Prize winners lived on the same street in the town of Soweto in South Africa?  They were Archbishop Desmond Tutu and Nelson Mandela, both recognized for their work on apartheid and human rights.  If you would like to learn more about more be sure to check out “Our Journey to South Africa”,  there you will also find more authentic recipes like biltong, geelrys and melktert. 

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A slice of Bobotie
5 from 2 votes
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South African Bobotie

The national dish of South Africa, a flavorful curried meat casserole you will love

Course Main Dish
Cuisine South African
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 372 kcal
Author Darlene at International Cuisine

Ingredients

  • 2 tablespoons butter
  • 2 medium onions diced
  • 1 tablespoon garlic minced
  • 2 slices bread
  • ½ cup milk
  • 1 1/2 Tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 pounds lean ground beef lamb or turkey
  • 1 large apple grated
  • 1/3 cup fruit chutney
  • 1/4 cup sultanas or raisins
  • 1 lemon juice and zest
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste

Egg Custard Topping

  • 3 eggs
  • 5-6 bay leaves
  • ½ cup cream
  • ½ cup milk

Instructions

  1. Pre-heat oven at 350 deg
  2. In a medium bowl, mix together milk and bread to soften it. Set aside.
  3. Lightly grease a 9×13-inch baking dish
  4. Heat up a large skillet over medium heat, add butter until melted, add in onions and garlic. Saute for about 3 minutes just until soft and fragrant.
  5. Next stir in the spices: curry powder, turmeric, ground cumin, coriander, thyme and oregano.
  6. Add ground meat and stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove.
  7. Add to a bowl, followed by bread mixture, chutney, grated apple, lemon juice and zest, and Worcestershire – add sultanas or raisins. Season to taste with salt and pepper. Mix all together well.
  8. Add beef mixture into greased casserole dish. Using a spoon press the beef mixture down. This helps keep the egg mixture on top and forms a nice custard top when baked,
  9. Bake in the oven for around 40-50 minutes.
  10. While bobotie is baking, mix together eggs, cream, milk and a ¼ teaspoon of turmeric.
  11. Take the meat out of the oven, pour the egg mixture over the beef. Arrange the bay leaves on top.

  12. Bake for another 20 minutes (check after 15 minutes ) or until the egg mixture has set.

  13. Remove and let it rest for a few minutes then serve with yellow rice and vegetables.
Nutrition Facts
South African Bobotie
Amount Per Serving
Calories 372 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 163mg54%
Sodium 206mg9%
Potassium 612mg17%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 15g17%
Protein 29g58%
Vitamin A 480IU10%
Vitamin C 11mg13%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Suugo (Somali Pasta Sauce)

Suugo is what Somali’s call their pasta sauce.  They of course inherited the love of pasta from the Italians who once colonized part of Somalia.  This dish is called Baasta iyo Suugo, basically pasta with sauce.  What is special about Somali Suugo is  the use of a spice blend called Xawaash pronounced hawaaj.  It adds a lovely earthiness to the sauce. I have the recipe on the site  for the spice blend linked below or if you don’t want to make your own, you can purchase xawaash here

A plate full of pasta topped with Somali Pasta sauce called suugo along with a banana.Okay, I am sure you see that banana on the plate, strange I know.  Somali’s eat banana with all sorts of unexpected foods like rice and stews.  They typically take a bite of banana with what ever else they are eating in this case, suugo.  It is fantastic, it completely balances the flavors of the pasta dish and sauce with just the perfect amount of sweetness.   Somali’s also squeeze the juice of a lime over the dish as well.  You get the picture sweet, savory, sour a perfectly balanced dish.  I really loved this and I hope you do too. 

It was also served with muufo, a lovely Somali bread which was perfect for sopping up the suugo.   You could also serve the suugo over a mashed sweet potato if you aren’t eating pasta.

Did you know that they have a saying in Somalia that they don’t trust you if you don’t use a red onion?  It’s true and so be sure to use a red one when you make suugo.

If you would like to learn more about Somalia, be sure to check out “Our Journey to Somalia.  There you will also find more authentic recipes including the  Xawaash you need for the Suugo.  Also, you are sure to enjoy other recipes like  Somali Salad and Kac Kac

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full of pasta topped with Somali Pasta sauce called suugo along with a banana.
3.78 from 9 votes
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Suugo (Somali's Pasta Sauce)

Suugo is Somali's pasta sauce served over spaghetti and always served with a banana. It is surprisingly delicious!

Course Main Course
Cuisine Somali
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 884 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 medium Red onion diced
  • 1/2 Green Bell Pepper diced
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1 lb. beef cut into small cubes
  • 1 14 oz (0.53 kg) can Diced Tomatoes
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Xawaash or to taste
  • 1 teaspoon sugar
  • 1 teaspoon Black pepper
  • 1 Tablespoon Cilantro, fresh chopped
  • 1 lime juice of
  • 1 Banana per person
  • 1 lb. spaghetti cooked al dente

Instructions

  1. In a large skillet, heat olive oil over medium high heat.

  2. Add in the onions and bell pepper, cook for about 10 minutes stirring occasionally.

  3. Add in the minced garlic and cook until fragrant just a minute or two.

  4. Add in cubed beef and cook until browned while stirring.

  5. Add in the Xawaash, diced tomatoes, tomato paste and pepper. Bring to a boil and then simmer for about 30 minutes until meat is nice and tender.

  6. While the suugo is cooking you can make your pasta according to package directions.

  7. Add one teaspoon of sugar and stir the suugo. Adjust seasoning as necessary.

  8. Serve over pasta, plate with a banana and squeeze lime juice over the dish. Garnish with fresh cilantro. Bon Appetit!

Nutrition Facts
Suugo (Somali's Pasta Sauce)
Amount Per Serving
Calories 884 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 11g69%
Cholesterol 81mg27%
Sodium 118mg5%
Potassium 788mg23%
Carbohydrates 99g33%
Fiber 6g25%
Sugar 10g11%
Protein 35g70%
Vitamin A 135IU3%
Vitamin C 23mg28%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Tuna Coconut Curry (A main dish from Oceania)

This is a lovely recipe that comes from the remote islands of Oceania like, Solomon Islands and Tuvalu. Of course tuna is a common fish caught in the Pacific Ocean and this is a wonderful recipe to prepare it.  It has a bit of spice and it has a wonderful sauce made with coconut milk.  One can just imagine enjoying this on a palm lined pristine beach.

A plateful of tuna coconut curry served with coconut rice

I love these recipes that cook up in a jiffy and in one pot, and this is one of them.  Please make sure to use really fresh tuna and do not overcook it.  It actually tastes amazing if slightly under cooked. You will love it. One interesting ingredient in this dish is cucumber that is cooked, it was surprisingly good although I must admit, I had never had it cooked before, have you?

Did you know that the nation of Tuvalu actually makes most of its revenue from its internet country code being .tv? It turns out that domain has become very popular with all the new streaming services.  Not bad for a small country of only 11,000 people.

If you would like to learn more about the remote island nations, be sure to check out “Our Journey to Solomon Islands and Tuvalu.  There you will also find more authentic recipes to go with your tuna coconut curry like palusami, taro root chips, and coconut pudding.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of tuna coconut curry served with coconut rice
5 from 2 votes
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Tuna Coconut Curry

A quick and easy, healthful recipe that cooks up in a jiffy!

Course Main Course
Cuisine Solomon Islands, Tuvalu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 297 kcal
Author Darlene at International Cuisine

Ingredients

  • 3 Tablespoons coconut oil
  • 1 medium onion chopped
  • 1 teaspoon ginger grated
  • 2 cloves garlic minced
  • 2 Thai bird chili peppers
  • 1 Tablespoon curry powder
  • 1 14 oz. can coconut milk
  • 4 scallions chopped
  • 1 cucumber peeled, seeded and cut lengthwise, julienne style
  • 4 Tablespoons soy sauce
  • 1 lb tuna steaks, raw cut into cubes

Instructions

  1. Heat up the coconut oil in a wok or skillet

  2. Cook the onions over medium-high heat until translucent, about 5 minutes

  3. Add in the ginger, garlic, red chilies and curry powder, reduce heat and cook until fragrant.

  4. Stir in the coconut milk, green onion and cucumber

  5. Add in the soy sauce and stir to combine

  6. Add in the tuna cubes and cook until desired preference. Do not overcook.

  7. Serve with coconut rice, or regular steamed rice.

Nutrition Facts
Tuna Coconut Curry
Amount Per Serving
Calories 297 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 43mg14%
Sodium 1055mg46%
Potassium 522mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 30g60%
Vitamin A 2682IU54%
Vitamin C 11mg13%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Stephanie Roast (Stefani Pecenka)

Stephanie roast in Slovenia is called Stefani pecenka it is minced meat with spices, some bread, similar to a meatloaf but with surprise of hard-boiled eggs stuffed in the middle.  It is easy to make and is a lovely main course for any occasion.  The Stephanie roast goes beautifully with Slovenian roasted potatoes which are called prazen krompir.

A meatloaf with hard boiled eggs in the middle.I made mine with a combination of beef and pork.  It is flavored with onion, garlic and some paprika, thyme, parsley and a popular spice blend called vegeta which you can pick up here if you can’t find it.  It really is a pretty dish when sliced open with the hard-boiled eggs inside. 

Did you know that Slovenia is also called the “Land of Hayracks”.  Hayracks are exactly what they sound like a rack to dry hay and they dot the picturesque rural country side of Slovenia.  Slovenia is a unique little country in Europe that I am sure will become a new tourist hot spott. After all, what is not to love about a country with such diverse geography from alps to a coastline along the Adriatic Sea? 

If you would like to learn more about the country of Slovenia be sure to check out “Our Journey to Slovenia”.  There you can also find more authentic Slovenian recipes like the roasted potatoes that pairs beautifully with this Stephanie roast, plus their famous dessert called potica.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A meatloaf with hard boiled eggs in the middle.
4.5 from 2 votes
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Stephanie Roast (Stefani Pecenka)

Stephanie roast is like a meatloaf with the surprise of hard-boiled eggs inside.

Course Main Course
Cuisine Slovenian
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 975 kcal
Author Darlene at International Cuisine

Ingredients

  • 1 lb beef ground
  • 1 lb pork ground
  • 1 medium onion
  • 1 clove garlic minced
  • 5 slices day old bread
  • 3/4 cup milk
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 2 teaspoons vegeta
  • salt to taste
  • breadcrumbs if too thin
  • 5 tablespoons oil 2 for roasting onions, 3 for dripping roast
  • 6 eggs
  • 1/4 cup beef stock

Instructions

  1. Soak the bread slices in milk.
  2. Chop the onions finely and saute in a little oil until translucent. Add in the minced garlic and saute for another minute. Set aside.
  3. Transfer the ground meat to a larger bowl in which to mix the meat and add the soaked bread, all the spices, one egg and the cooked onion and garlic. Mix the ingredients thoroughly. If the meat mixture is too thin, bread crumbs can be added. The mass should still be soft, but able to be molded. Set aside
  4. In the meantime, boil the remaining 5 eggs in water until hard, cool in ice water and then peel the eggs.
  5. Put the meat to a work surface and with our hands form a kind of “tunnel” into which we load the boiled eggs.
  6. Then close the “tunnel” and form a loaf.
  7. Transfer the meat loaf to an oiled baking dish. Pour over the beef soup stock.
  8. Bake for 10 minutes in a preheated oven at 375 degrees, then reduce the temperature to 340 degrees and bake for approx. 50 minutes.
  9. After baking, remove the baking pan from the oven, cover the meat loaf with aluminum foil and let rest for 10 minutes.
  10. Then turn the baking pan over and slice into thick slices.
  11. Serve with Slovenian roasted potatoes and enjoy!

Nutrition Facts
Stephanie Roast (Stefani Pecenka)
Amount Per Serving
Calories 975 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 22g138%
Cholesterol 412mg137%
Sodium 1033mg45%
Potassium 926mg26%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 53g106%
Vitamin A 701IU14%
Vitamin C 4mg5%
Calcium 180mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

Bryndzové halušky (The National Dish of Slovakia)

Bryndzové halušky  is the name of Slovakia’s national dish.  It is a true comfort food.  It is little dumplings made with from grated potato, flour and egg.  The little dumplings are boiled and then smothered in a special sheep’s cheese and topped with bacon bits and drippings.  Seriously what is not to love, potato, cheese and bacon!

 

A bowl full of the national dish of Slovakia bryndzove haluskyThe easiest way to make the Bryndzové halušky is with a spaetzle maker like this one.  If you don’t have one, a grater or colander can work just push use a spoon or scraper to push the dough through the holes into the boiling water. 

You most likely will not be able to find the very special sheep’s cheese called bryndza in your local market so you can come close by mixing together sheep feta with heavy cream.  The real thing is very popular all throughout Slovakia.  It requires 10 stages to fully ripen. It must be at least 50% sheep’s milk to be authentic.   Its color varies from a creamy white to a “willowy green”.  It is a bit salty, and tangy which is perfect in the Bryndzové halušky. 

Did you know that Borovicka is Slovakia’s national drink?  It is flavored with juniper berries and similar to gin. If you would like to learn more about the food and culture of Slovakia, be sure to check out “Our Journey to Slovakia”  there you will find more authentic recipes like their famous Kapustnica, a lovely sauerkraut soup.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl full of the national dish of Slovakia bryndzove halusky
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Bryndzové halušky (the national dish of Slovakia)

A true comfort food made with potato dumplings, sheep's cheese and bacon, what is not to love?

Course Main Course
Cuisine Slovakia
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 442 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 cup flour
  • 1 egg
  • 1 potato
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 5 oz bryndza OR sheep feta mashed with 1/4 cup heavy cream
  • 5-7 slices of thick bacon
  • salt to taste

Instructions

Instructions

  1. Finely grate the potato into a bowl, keeping the juice. Add flour, egg, and salt, and stir with a wooden spoon. Add water and stir until all the lumps are smoothed out. If the dough is too runny, add flour; if too thick, add water.
  2. In a large pot, bring water to a boil and add salt. Transfer the potato dough into the boiling water by using a spaetzle maker, or push the dough through a large grater or colander. Gently boil all halušky for 7 or 8 minutes, until they all float to the top.
  3. Meanwhile, fry the bacon until crisp and dice it into cubes.
  4. Strain the halušky and mix with bryndza. Sprinkle the bacon on top and pour the rendered bacon fat all over. Salt to taste and serve immediately.
Nutrition Facts
Bryndzové halušky (the national dish of Slovakia)
Amount Per Serving
Calories 442 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 102mg34%
Sodium 1007mg44%
Potassium 380mg11%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 226IU5%
Vitamin C 6mg7%
Calcium 202mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Singaporean Chili Crab

Singaporean chili crab is a beloved dish.  It is rich, spicy and tangy and absolutely delicious.  The flavors truly come together like magic.  It is surprisingly easy to make at home and you really should.  This Singaporean chili crab will become one of your family’s favorites.  

You will want to use Dungeness or mud crab for this recipe.  It is best if you can buy fresh live crab and have your fish monger clean it for you and remove the top plate.   I highly recommend that you keep the creamy part inside the top shell for the extra crab flavor that it imparts.

A rich pot of Singaporean chili crab with steamed buns.

Singaporean chili crab is often served with steamed buns which you can find at your local Asian market.  They are perfect to sop up the unbelievable chili sauce. 

You will also want to serve it with crab crackers and picks to get out those delicious pieces of crab meat.   I use these cute red ones you can pick up on Amazon here.  The colors of Singapore are red and white, so they are perfect for this dish.

If you need help to cut up your crab, this is a wonderful tutorial that will guide you.  It is by chef steps.  Additionally, I used the ABC brand chili sauce and I found the flavors excellent.  You can pick some up here if you have trouble finding it.

I think you will absolutely love this Singaporean chili crab recipe.  If you are looking for some more great Singaporean recipes be sure to check out the National dish called Hainanese chicken rice and why not have some pandan chiffon cake for dessert?

I had the pleasure of trying this dish at the famous Jumbos Restaurant in Singapore and I believe this recipe is equally good.  Have you had Singaporean chili crab in Singapore?  Please let me know how you think it compares!

Dan and Darlene at Jumbo's in Singapore waiting for our Chili Crab with bibs on.

Did you know that chewing gum in Singapore is against the law?  They have some unique laws which may be why it is one of the cleanest and lowest crime countries in the world.  Be sure to check out “Our Journey to Singapore” to learn more.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A rich pot of Singaporean chili crab with steamed buns.
5 from 1 vote
Print

Singaporean Chili Crab

This recipe rivals the famous Chili Crab at Jumbo's in Singapore

Course Appetizer
Cuisine Singaporean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 356 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 7 Tablespoons peanut oil
  • 3 shallots minced
  • 1 1/2-inch knob ginger grated
  • 6 meduium garlic cloves minced
  • 4 Thai chilies minced
  • 2 whole Mud or Dungeness crabs cleaned and cut into pieces
  • 2 cups low sodium chicken broth
  • 1/4 cup tomato paste
  • 1/2 cup hot-sweet chili sauce
  • 1 large egg beaten
  • 1/2 cup green onions thinly sliced
  • 1 cup flat leaf parsley leaves
  • 8 Steamed Chinese buns

Instructions

Instructions

  1. In small bowl, stir cornstarch with 2 tablespoons water; set aside.
  2. In large wok with lid, heat oil over medium heat until shimmering.
  3. Stir in shallots, ginger, garlic, and chilies.
  4. Cook until fragrant, stirring, about 1 minute.
  5. Add crab pieces and broth.
  6. Increase heat to medium high and bring to a boil.
  7. Cover loosely and gently boil, until crab has turned red and is nearly cooked through, about 6 minutes.
  8. Remove cover and stir in tomato paste and chili sauce.
  9. Simmer 1 minute.
  10. Stir in cornstarch and bring to boil to thicken.
  11. Remove from heat and stir in egg.
  12. Stir in green onions.
  13. Ladle into serving dish
  14. Sprinkle with flat-leaf parsley, and serve.

Recipe Notes

Please note that you can also serve this Singaporean Chili Crab over rice if you don't have Chinese steamed buns.

Nutrition Facts
Singaporean Chili Crab
Amount Per Serving
Calories 356 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 53mg18%
Sodium 661mg29%
Potassium 738mg21%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 10g11%
Protein 8g16%
Vitamin A 2375IU48%
Vitamin C 98mg119%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.