Fish

108: Kiribati: Crab and Tuna Curry

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I’ll be honest… I had never heard of Kiribati! Kiribati is an island nation and consists of 3 island groups: The Gilbert Islands, The Phoenix Islands, The Line Islands. Unfortunately, due to climate change, two small uninhabited islands disappeared underwater in 1999, because of the rising sea levels. I always try to be positive about countries… but this has got to stop people! The sea level will have risen 50 cm by 2100 and then it won’t be just the uninhabited islands that will disappear in the ocean, most of Kiribati will be largely be submerged! So we really really have to change our lifestyle…Or this vacation paradise won’t be there for long.

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Things you didn’t know about Kiribati:

  • Kiribati is the only country in the world to straddle all four hemispheres. The islands spread across both the equator and the International Date Line. In 1995, Kiribati changed the date for the easternmost islands, effectively creating an indentation in the dateline. This was done so that it would be the same date and day of the week across the whole country.
  • Dancing in Kiribati is more than a form of entertainment. It is used to tell stories and as a demonstration of endurance and skill. Therefore, smiling while dancing is considered vulgar.
  • Kiribati is known for a number of traditional martial arts, which were kept a secret within families for many generations. All of them are believed to have been given to humanity by an ancestral spirit. For example, Nabakai was given to a warrior of that name by three female spirits who would manifest in the form of a crab. Another is Tabiang, named after the village in which it originated. It uses speed and accuracy and its principle is “you give me one punch I give you four punches”. The spirit who taught it was called “Teraka”, and legend has it that this spirit also traveled to Asia and taught it to the people there, who gave it a variant of the name – “karate”

This recipe I honestly really went with my gut and sort of made up by myself, I read a lot online about the eating habits in Kiribati and read they use a lot of soy sauce, curry powder, coconut, fish and crabs, and lobsters but really no specific dish. So I heated up my pan and the dish came together, and let me tell you this is one of the best curries I ever made! Since crab is quite expensive (at least where I live) this is more of a weekend thing but it definitely qualifies as comfort food to me! I don’t know what it is about curries but they always have a tendency to make me instantly happy

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103. Japan: Hiroshima: Okonomiyaki (Savory Cabbage Pancakes)

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Hiroshima has been through a lot, recovering from the atomic bomb as I hope everyone knows, and if you don’t please read up on your history!!! But really that’s really not what I want to talk about!  Hiroshima is located on the island of Honshu. Nowadays Hiroshima is known as the street food paradise of Japan, especially the tiny island of Miyajima that is a 10-minute ferry trip from the city center. Miyajima is also known for the deer that just roam the village freely, not scared of humans. If you’re lucky you can even pet them!

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Things you didn’t know about Hiroshima:

  • Hiroshima has been farming oysters since the 1500s. Today it produces 25,000 to 30,000 tons of oysters a year, 60 to 70 per cent of Japan’s total production. Known locally as sea milk for their nutritional value, they are eaten boiled, fried, grilled, with rice, in stews, or raw.
  • After the war, Hiroshima needed to get its transport system up and running fast. Tram cars were donated from cities all over Japan and even abroad, earning them the nickname Mobile Museum. Today the tram fleet ranges from pre-war clunkers to the futuristic Green Mover Max. It’s the cheapest, easiest and most eco-friendly way to get around town.
  • Kumano, a village 20 kilometers east of Hiroshima, produces 15 million calligraphy, makeup and artist’s brushes a year. That’s 80 per cent of Japan’s production. Of the town’s 27,000 inhabitants, 1,500 are brush craftsmen, hand-making brushes the traditional way. Visit on September 23 when 10,000 brushes festoon the streets for Kumano’s spectacular Brush Festival.

Okonomiyaki is a very popular takeaway dish in Hiroshima, you can add any ingredients you want so great for using up veggie leftovers! It would also be the perfect drunk food!!!! However, let someone sober make it for you because the transferring from pan to pan will be pretty hard once you had a few drinks.

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90. India Goa: Prawn Vindaloo

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Goa is the smallest state in India, but I chose to write a separate piece about it anyway because it has very particular past and food culture since Goa was ruled by the Portuguese for 4 centuries, and they left certainly left their mark on the food!

Things you didn’t know about Goa:

  • Not many people know this but Goan people can apply and avail a Portuguese passport along with the Indian one.
  • Goa is the only place in India where you can hire a two wheeler taxi commonly known as “Pilots”. It’s basically a motorcycle and the driver will charge you and drop you to your destination.
  • It might be the smallest state in India but nonetheless it’s also the richest state in India
  • 26.6 percent of Goans practice Christianity and 6.8 percent practice Islam. The remaining one percent are Sikh, Buddhists and Jain.

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The term Vindaloo, derivative of the Portuguese “vinho de alho” (wine with garlic) was first brought to Goa by the Portuguese some 400 years ago. The original traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar,chili pepper, and stewed with garlic. The Goans modified it by adding plenty of spices. You can make this with chicken or lamb or pork.

I’ve had vindaloo curry before, but this one is soooo good, the spice hits just the right spot! This recipe is one the greats people so pleas please please try to make it!!! Again if you have all the dry spices it’s soooo cheap!

Prawn Vindaloo

Ingredients:

  • Dry red chillies(or fresh) ,6 – 8
  • Black mustard seeds 1tbsp
  • White vinegar 1/2 cup (about 100 ml)
  • Prawns
  • Onions ,2 diced and pureed
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Brown sugar 1 tbsp
  • Cinnamon powder ½ tsp
  • Cardamom powder ½ tsp
  • Cumin powder 1 tsp
  • Black pepper powder ½ tsp
  • Oil 4 tbsp
  • Salt,to taste
  1. Soak mustard seeds and chillies in vinegar for about 2-4 hours (preferably overnight) and grind to a coarse paste.
  2. Marinate the prawns with the vinegar mixture, ginger-garlic paste and the ground spices,
  3. Heat oil in a large wok, add onion puree and sauté well. Add the prawns pieces and mix well till meat appears sealed and glossy.
  4. Take shrimp out, do they don’t overcook
  5. Add ½ cup water, cover and simmer gently for 15 minutes so the sauce is reduced Stir occasionally. Add the prawns back in.
  6. Add brown sugar and salt to taste. Serve hot with rice.

81. Guadeloupe: Coconut Lime Shrimp Tartare

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The 2 main islands of Guadeloupe are separated by a 50 meter width sea channel. Although 50 meters doesn’t seem that much the landscape of the 2 islands is completely different. Grand Terre in the East consists mainly of limestone with long magnificent beaches. It has a dry climate and is the centre of the tourist industry. Meanwhile Basse Terre is a mountainous island with extensive rainforests. So close and yet sooo different. The volcano La Grande Soufrière towers over Base Terre and is 1600m, it is the highest point in the Eastern Caribbean. Guadeloupe has the highest standard of living in the entire Caribbean.

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Grand Terre
Basse Terre
Basse Terre

Things you didn’t know about Guadeloupe:

  • The famous dance of the island is called the biguine, which is still performed in traditional colourful Creole dress.
  • Guadeloupe boasts some of the best diving sites in the world thanks to the crystal clear waters, wonderful coral, stunning wildlife and captivating ship wrecks!
  • The people in Guadeloupe call their country Karukera, which means butterfly in Creole

I think this is literally the easiest recipe I ever made! It takes time to marinate yes. But no effort at all!

Shrimp Tartare

Ingredients: 12 jumbo uncooked shrimp, deveined, coarsely chopped, juice of 2 limes, 2 avocados, peeled and cubed, 4 small white onions, peeled and minced, ¼ cup coconut milk, chives (chopped), salt and pepper

  1. In a bowl, combine lime juice and shrimp. Season to taste with salt and pepper. Chill in refrigerator, 2 hours.
  2. Prior to serving, stir avocado and onion into shrimp mixture.
  3. Drizzle with coconut milk and garnish with chives. Serve.

79. Greenland: Halibut Casserole

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The world’s biggest noncontinental island with the world’s smallest population. Which place can it be? Greenland of course! reenland is not a cheap destination, but few places combine such magnificent scenery, such clarity of light and such raw power of nature. With few roads to be found under the snow you only transportation options are helicopter, dogsled, ski, snow scooter, or boat. Which makes it very expensive, unless you want to travel by foot, but it’s not recommended! The Greenlanders are a blend of the people of the traditional Inuit population and Danish blood. Greenland. Greenland is actually a part of Denmark, but you probably knew that already 😉

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Thing you didn’t know about Greenland:

  • It’s called Greenland because the Viking, Erik the Red, desired to colonize it and lure people from Europe to the island. He was a liar… It’s not green. (Imagine the disappointment!!)
  • The ice sheet covering 2/3 of the island is over 2 km thick.
  • The suicide rate is very high, and Greenlanders have a problem with alcohol consumption as well.
  • According to the legend, Qivitoqs are half-dead half-alive as strong as animals who roam the land at night. Sounds creepy doesn’t it? Kind of like zombies?
  • There are few land mammals in Greenland: polar bear, reindeer, arctic fox, wolf, arctic hare, musk ox and stoat and all in all around 500 plant species.

Looking for a perfect weeknight meal with fish. then this is amazing. it’s quick, easy and delicious!

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71. France: Provence: Bouillabaisse

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The Provence, holiday paradise! The coast or Côte d’ Azur is a major celebrity hotspot in summer,  and the country side is an inspiration to many many artists!

Things you didn’t know about the South of France

  • There is still bullfighting in the South of France, but they don’t hurt or kill the bull. The only ones who are at risk are the bullfighters.
  • Although most inhabitants speak French, Provencal is the traditional language of this Mediterranean region. It is similar to Catalan or Spanish.
  • The beautiful Provencal countryside inspired the French artist Paul Cezanne (1839 to 1906) who was a native of Aix-en-Provence. His work includes landscapes, portraits and still lifes, which earned him the title “The Master of Aix.”
  • The big story of recent years is how pétanque – a game that dates back over three millennia – suddenly got swank and boules became cool. In May 2010, after the Chanel Cruise show in Saint Tropez, Karl Lagerfeld hosted a starry pétanque tournament for Vanessa Paradis and Diane Kruger and other beautiful people and a friendly boules tournament has since become a traditional annual fixture at the Paris spring / summer men’s shows.

Bouillabaisse is traditionally from the Provence region. Specifically from Marseille, but nowadays every city or village has it’s own version. My mom claims this the best dish yet, and I totally agree. I think the secret lies in the fact that I made my own fish stock I made really big pan to store some in the freezer. So I will put that recipe on the blog as well later this week under the category Other Recipes.

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68. Fiji: Fish Curry

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The Fiji Islands, a dream holiday destination for everyone nowadays, but this wasn’t always the case. Before the early 1800 the Fiji Islands were avoided by explorers like Thomas Cook, who named them The Cannibal Islands. Yes the Fijians were cannibals. Not so paradise like now right? Nowadays Fiji is very popular honeymoon destination with it’s white sand beaches and perfect palmtrees.

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Things you didn’t know about Fiji:

  •  Fijian and Fiji Islanders are not the same! Don’t call everyone you see Fijians, as the indigenous Fijians tend to take offence. Fijians refers to a person of indigenous descent, with any other resident being called a Fiji Islander.
  • The whole of Fiji consists of just 10% land. Of the 322 islands and 522 islets, only 106 are inhabited. The two biggest islands are Vanua Levu and Viti Levu. 90% of the Fiji territory is water.
  • Since the beginning of time, the Fijian culture has always emphasized on strong family values and Fijians have maintained strong family ties even for those who have moved abroad. You hardly see any individuals living in an isolated house in the rural areas.

This fish curry is a perfect midnight meal, done in 30 minutes and delicious!

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Ingredients: 4 lean firm-textured fish fillets cubed, 3 tbsp oil, 1 garlic clove, crushed , 3cm square fresh ginger, finely grated, 1 onion chopped, 2 long red chillies, finely chopped, 1 tsp mustard seeds, 1 tsp ground turmeric, 1 tsp ground cumin, Juice of 1 lemon, Juice of 1 lime, 200ml coconut milk, 200ml coconut cream, salt and pepper, to taste

Heat oil in a large saucepan. Add garlic, ginger, onion and chilli and cook until onion is transparant.

Add mustard seeds, turmeric and cumin stirring constantly until fragrant.

Lower heat and add fish pieces. Add lemon and lime juice over the fish pieces and stir fish lightly until just cooked on both sides.

Pour coconut milk and cream over the fish and bring to the boil. Turn down the heat and simmer for a further 5 minutes.

Add salt and pepper to taste and serve with fragrant jasmine rice.