Sri Lankan Tea

The alchemy of land, sun and rain in the Paradise Island of Sri Lanka, as it was known 40 years ago, presents the ideal climatic conditions for cultivation of tea. Sri Lanka brings a new dimension to tea by producing variations in taste, quality, character and appearance, largely based on terroir of the region. Over the years the producers of tea have moved away from the basic cup of tea flavor to green tea, flavored tea like lemon, lime, ginger, iced teas which also have a variety of refreshing flavors. 

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Personally my favorite brand amongst the many brands is Dilmah Tea.  Dilmah is unique; a brand that is founded on a passionate commitment to quality and authenticity in tea, it is also a part of a philosophy that goes beyond commerce in seeing business as a matter of human service. Founder of Dilmah, Merrill J. Fernando, declared his commitment to tea when in the 1950s he devoted his life to tea.                           

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Uygur Cuisine

As mentioned in my last post that Samsa(backed buns) was one of the most popular foods in Central Asia(mainly located in West China). Today I would like to introduce another famous Uygur dish---Spicy Cumin Lamb Skewers.

The combination of the mouthwatering aroma of smoked lambs with the delicious cumin and chilli taste, these flavours have fused to create most sensationally addictive bbq dish.

Some tips you will need to make the perfect Lamb skewers:

• lamb rump steaks and dice the lamb(800g would be enough for 4 serves) 
• 3T tamari or 2T dark soy sauce
• 2 tsp ground cumin
• 1 tsp chilli powder
• 3 Tbsp pomegranate molasses
• 1 onion and slice it into pieces 
• 2 Tbsp Bertolli olive oil
• 2 tsp whole cumin seeds

For the marinade, mix everything together in a bowl except the ground cumin seeds.
Dice the lamb, and the fat will enhance the flavour, mix with the marinade, cover and let the flavours infuse overnight.
Preheat your bbq to medium. Thread the marinated lamb onto the (pre-soaked) skewers until cooked medium, turning every so often (about 8 minutes) and sprinkle the cumin powder and chilli powder when they are almost cooked.

Traditional Australian Dessert- Pavlova!

The humble pavlova has long been considered the quintessential Australian dessert and is often bought on celebrations with family and friends. It is the perfect desert for this occasion as there is always plenty to go around, it is easy to share and suits the warm climate. There is some contention as to whether the Pavlova is Australian, or from New Zealand originally. Like all good Kiwi inventions, even if it was originally made in NZ, we have certainly claimed it as our own and made it our own national dessert!

Here's a quick guide on how to make the coveted pav!

What you will need:

• 4 fresh egg whites
• 300 grams of icing sugar
• 1 teaspoon white vinegar
• 1 tablespoon cornflour
• pulp of 4 passion fruits
• your choice of fruit for topping

How to make it:

1.Preheat oven to 150°C. 

2. Place the eggwhite in the bowl of an electric mixer and whisk thoroughly.

3. Next gradually add the icing sugar, whisking well, until the mixture is stiff and has a glossy texture.

4. Then add the cornflour and vinegar and whisk until just combined. Shape the mixture into a baking tray lined with non-stick baking paper. 

5. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

6. Whisk the cream until it becomes soft. Spread this over the pavlova, top with passionfruit and strawberries or the fruit of your choice.

This is an easy to make desset that is always a big fan favourite. This recipe serves 8-10 people, so next time you have a group of family or friends over at your house, get on your baking gloves and impress them all with an Australian icon!

Till next time, enjoy your food!

The International Masterchef

China, Xinjiang

Xinjiang is located on the northwest part of China which has 47 ethnic minorities and it takes 60% of the total population. Each ethnic group in Xinjiang has their own way of cooking and eating methods. Among of 47 ethnic minorities, Uygur is the major native ethnic living in Xinjiang. They are different from the traditional Chinese culture, the Uygur have their own language, traditional cloth and their belief, Islam.

Due to the religious dietary rules and restrictions, Uygur food is predominantly Halal and they are mainly based on Lamb, beef, chicken,

diary, wheat flour, and fruits.

Food that are popular among the Uygur's are: 

Nan

Samsa(Rosted Stuffed Bun)

Polo(Lamb pilaf)

Spicy cumin lamb skewers

Nan(Uygur troditional bread)

This is a daily food that Uygur culture cannot live without. Nang is usually roasted in a special oven which is made of mud and earth otherwise can be an electrical oven. A cooked Nang is gold yellow colour should be crispy and tasty. It is easily portable and it keeps well. it can be served with traditional home made Uygur milk tea as breakfast.

.http://ediblyasian.info/recipes/category/Xinjiang

Sama: Roasted Stuffed Buns is another staple food for Uygurs. The stuffing of the buns is a combination of chopped lamb,and sheep's-tail fat. Then add chopped onions, salt and cumin(Cumin is one of the Uygur's favourite spices and they use it in almost every meat dish.)Seal the stuffing in dough square, and put in an oven to roast for 10 - 20 minutes. The buns are thin-skinned, with tender meat stuffing and very delicious.

China ------ Xi'an Snack

Xi'an is the one of oldest city in China. It was the thirteen dynasties' ancient capitical in China. It is a city which possesses long history.

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Xi'an not only possesses long history, but also has a profound culture of food. I will introudcue the most famous Xi'an's food.

 

1.  Mutton and Bread Pieces in Soup

 

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Mutton and Bread Pieces in Soup, it is a famous snack which have Xi'an's unique feature. Lao Sun Jia Fan Zhuang is the most famous restaurant to eat Mutton and Bread Pieces in Xi'an. It is cooked subtly. Flavour is heavy and good. And the mutton is fat but not greasy. Also, the soup is very delicious. When you eat it, I advise you to eat it with the sweet garlic. The taste is really good.

 

 

2.  Huang Guichou liquor

 

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This is a kind of liquor. But do not have the high degree like a general liquor. This liquor is very viscous. The taste is sweet. The taste of wine is not heavy. So the children can drink it too.  But if children drink too much, they still will be drunk. This liquor is suitable to drink in winter. When the weather is cood, you drink a glass of Huang Guichou liquor. This is a very happiness.

 

 

3. Cold Rice Noodles

 

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This is my favorite Xi'an snack. The taste is spicy. This is a kind of noodles. But the mouthfeel is not like noodles. This one is more soft.

 

 

4. Rou Jia Mo

 

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This meet generally uses pork. And the meet need to pickle a long time. Also, the pastry uses the special stove to cook. The taste is very tasty.

 

 

Above is very famous and delicious  snack in Xi'an. But Xi'an not only have these yummy food, Xi'an have a lots of other delicious food.

 

 

 

 

 

 

 

 

 

 

                             TURKISH CUISINE 

The Turkish cuisine originated from a mixture of European, Middle Eastern, African and Asian foods which had influenced form the Ottoman Cuisine over many centuries. From the significant influences the Turkish cuisine is exposed to a wide range food and diverse flavours from around the country.

Turkey has 7 regions such as Aegean Region, Black Sea Region, Central Anatolia Region, Eastern Anatolia Region, Marmara Region, Mediterranean Region and Southeastern Anatolia Region. Each region is unique to its own traditional recipes, flavours and delicious deserts.

The Aegean Region is placed on the western side of the Turkey. This region is unique to its significant climate which provides the excellent humidity for its agriculture to grow olive trees and vine leave. Allowing the advantages of agriculture, this region is popular for its vegetarian dishes. These dishes are cooked from olive oil and be served cold or hot. Vegetable dishes will be served along with the main course or can be served as a main dish. Delicious vegetable dishes includes stuffed vine leaves (sarma), stuffed vegetables (dolma) and other similar dishes made with artichokes and kidney beans.

STUFFED WITH VINE LEAVES (SARMA):

• 1/2 bunch of parsley
• 1 onion 
• bunch of mint
• 2 tomatoes 
• 1 green chilli
• 100g long-grain rice
• 200g vine leaves 
• 2tbs olive oil
• 2 lemon
• 1/2 tsp ground all spice
• extra virgin oil to serve 

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Combine all the ingredients except vine leaves and extra olive oil in a pan over low heat to per cook the ingredients together. This is the filling for the dish. Season with salt and pepper.

Set the fillings a side.

Open the vine leave and place 2 tsp filling in the centre of the leave. Fold the both sides and roll tightly. Repeat this step with remaining leaves.

Place stuffed vine leaves in a deep frying pan very tightly.

Once the pan is filled up with vine leaves, pout hot water till it covers the stuffed vine leaves and allow it to cook for 40 minutes.

Serve with extra olive oil and wedges of lemons.

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Australian Cuisine

Australian Cuisine

Australia is a relatively new country with many influences from different cultures. This is reflected in the types of food which are considered traditional, popular Australian foods.

Some popular Australian foods are:

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• Meat pies
• Vegemite
• Fish and chips
• Anzac Biscuits
• Pavlova

Many of the foods popular in Australia stem from our British heritage, with roast dinners and steaks remaining very popular. There is also a wide selection of foods from all over the world available throughout Australia, which help shape a multi-cultural viewpoint of Australian foods.

Coffee is a very big part of Australian life, with many cafés all across the country serving the Australian created 'flat white', which is a latte without the foam. Again, the emergence of coffee culture is due to strong Italian and Greek migration into Australia in the 20th Century.

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Australians love to BBQ, and a modern Australian event with family in friends (especially in the warmer months) includes a BBQ, fresh seafood (prawns), an ice cold beer and some backyard cricket!

Traditional Sri Lankan Desserts 

Kavum- Method

Soak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan. 

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Kavum is a traditional Sri Lankan festive dessert. It is eaten at the festival known as the Sinhalese and Tamil New year celebrated by the people of the country in the month of April. There are many different types of kavum but this is personally my favorite one. out of my experience this is a long drawn out process to make this particular kavum. It is usually made by the older generations like your grandparents as it is time consuming. But once you got a taste of it you will sure to keep eating more. 

Sri Lankan Pancakes With Coconut

For the pancakes:

• 2 cups all-purpose flour 
• 3 eggs 
• Pinch of turmeric (optional)
• Pinch salt 
• 1 cup milk, or as needed                                                                                            http://www.infolanka.com/recipes/mess5/pancake.jpg

Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Cover and refrigerated the batter for about 30 mins.
Now make the filling.
For the filling:

• 1 1/2 cups freshly grated coconut.
• 1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)
• 3 cloves crushed.
• Pinch salt.
• Pinch pepper.
• Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside.
• Now make the pancakes.

Pancakes are eaten by people around the world but what makes this pancake different is the filling that is used inside. Back home we use this honey called treacle it is very similar to honey. It does have a unique taste and is filling in comparison to just butter or maple syrup on it. 

A Look into the background of Sri Lankan Food 

Sri Lankan cuisine is one of the most complex cuisines of South Asia. Rice is consumed daily, can be found at any occasion, while spicy curries are favorite dishes for lunch and dinner. Some of the 
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Sri Lanka has long been renowned for its spices. Since ancient times, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques.

The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish, chicken, pork or mutton, as well as several other curries made with vegetables, lentils and even fruit curries.

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Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chilli peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.

Sri Lankan people use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's curry will taste slightly different. Furthermore, people from different regions of the island (for instance, hill-country dwellers versus coastal dwellers) traditionally cook in different ways while people of different ethnic and religious groups tend to prepare dishes according to their customs. Although Sri Lankan food appears similar to South Indian cuisine in its use of chilli, cardamon, cumin, coriander and other spices, it has a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area.

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Hello, merhaba, Nǐ hǎo, Aybowan! Welcome to The International Masterchef!

We are a group of Macquarie University Students taking ISYS 100. This blog will take you on a culinary tour around Turkey, China, Sri Lanka, and Australia. We will feature foods from these amazing countries as well as helpful recipes and ideas for you to use in the kitchen!

Get set and prepare yourself for a cultural feast!

The International Masterchef.

Christopher Seaman- 41769651
Gloria Maxine- 41739167
Dong Yan- 42513030

Shanalie Tillekeratne- 43298516

Aynur Kocabatmaz-  43458343

Image from http://www.greatitalianfoodtrade.com/food-and-beverage-sector-news-on-gift/global-food-markets/global_food_markets.jpg