Food, Cuisines,Dishes

aklemalp · #1 March 13, 2015, 12:55 PM

Hey guys, I thought that thinking about food for most of the day, there are some dishes that I still longed for. There is one at the top of my list: The National Dish of My Country. It's called Cook-Up Rice. And it's made with brown rice, coconuts, beans, spinach, and any meats of choice, even fish. It is usually cooked on an open fire with burning coconut palm branches as the heat source. Great thing is that I can eat it with a lot of peppers.

aklemalp · #2 March 13, 2015, 01:04 PM

This is the recipe and directions for making it, but her recipe is too formal.

aklemalp · #3 March 13, 2015, 01:17 PM

Some more info about this dish.

PS: is there any way I can upload the images on the post?

aklemalp · #4 March 13, 2015, 01:53 PM

Tigers_eye · #5 March 13, 2015, 02:50 PM

Can't see post #2 and #3.
+++
#4 - Is that chicken? iDumb only eats vegetables. He is a Vegan.

aklemalp · #6 March 13, 2015, 06:36 PM

^^post # 2 &3 were uploaded incorrectly. And it is chicken. There are a million ways to make this dish. It can be a vegetarian dish.

Gandalf · #7 March 13, 2015, 07:01 PM

drooling chup chup chup

aklemalp · #8 March 14, 2015, 11:16 AM

This is another one of my favorite dish. Waking up early on weekends to go hunt for crabs on the beach was thrilling. The group of us would comprised of friends from the village. We have a special name we call these crab: 'Buck Crab'. I don't know where that name originated from, but it serves them right.
This is before:

This is after:

Curry Crab With coconut milk and lots of peppers.

ammark · #9 March 14, 2015, 12:41 PM

Man, that curried crab looks good. Reminds me of the curried crabs the little hawker kids would sell from their dibbas on the airport-naval academy riverside road in Patenga, Chittagong. Isnaad should know that place well.

aklemalp · #10 March 14, 2015, 12:48 PM

^^It's good Atlantic Ocean crab.

aklemalp · #11 March 15, 2015, 08:27 AM

What's a good Sunday morning breakfast dish? Back home (guyana) my mom would make dhal and roti (oil) and have it with hot tea with brown sugar from the sugar factory that was a few meters away from my home.

Puck · #12 March 16, 2015, 12:20 PM

Quote:

Originally Posted by aklemalp
What's a good Sunday morning breakfast dish? Back home (guyana) my mom would make dhal and roti (oil) and have it with hot tea with brown sugar from the sugar factory that was a few meters away from my home.

Since I used to enjoy sugar filled chapatis in the evening, especially when I was really young, chances are that I would enjoy your breakfast as well, but perhaps not in the morning!

aklemalp · #13 March 16, 2015, 03:43 PM

Quote:

Originally Posted by Puck
Since I used to enjoy sugar filled chapatis in the evening, especially when I was really young, chances are that I would enjoy your breakfast as well, but perhaps not in the morning!

We kind of alter the British influence onus. Instead of having tea in the afternoon with pastries and other sweet treats, we sewed it into the breakfast menu. So now it accompanies roti with eggplant, roti with fried pumpkin, roti with beans(curried). Yes, it most likely integrates into the fabric our culture( different races),africans, chinese, indians, portugese, and the europeans, not forgetting the indigenous people.

Puck · #14 March 17, 2015, 07:10 AM

Quote:

Originally Posted by aklemalp
We kind of alter the British influence onus. Instead of having tea in the afternoon with pastries and other sweet treats, we sewed it into the breakfast menu. So now it accompanies roti with eggplant, roti with fried pumpkin, roti with beans(curried). Yes, it most likely integrates into the fabric our culture( different races),africans, chinese, indians, portugese, and the europeans, not forgetting the indigenous people.

Well, I grew up in Dhaka and lived there until the age of 12. 1988 does seem like a long time ago though! Our typical breakfast used to be a half-boiled egg and perhaps one slice of untoasted bread. I did not start to appreciate the effect that toasting has on bread until I was in my very late teens! On Saturdays and Sundays we would have an omlette or fried eggs. What my family called poached egg was actually fried eggs! On special occasions when we would go to Bangla Academy in the morning, the breakfast used to be luchi and niramish. Nothing quite like how delicate and soft my late mother's luchi used to be..

Moving to UK, everything in the above paragraph continued except we would have it all indoors and no Bangla Academy. I recall one occasion when we had luchi for breakfast in a coach bound for Geneva!

I like the sound of your curried beans. I turned vegetarian around 1995 so the sound of fried aubergine or pumpkins sound delicious!

aklemalp · #15 March 17, 2015, 09:55 AM

Quote:

Originally Posted by Puck
1988 does seem like a long time ago though! Our typical breakfast used to be a half-boiled egg and perhaps one slice of untoasted bread. I did not start to appreciate the effect that toasting has on bread until I was in my very late teens! On Saturdays and Sundays we would have an omlette or fried eggs.

Moving to UK, everything in the above paragraph continued except we would have it all indoors and no Bangla Academy. I recall one occasion when we had luchi for breakfast in a coach bound for Geneva!

I like the sound of your curried beans. I turned vegetarian around 1995 so the sound of fried aubergine or pumpkins sound delicious!

1988,wow!!! That's the year I entered the world. Because of financial constraints, my parents would only buy a loaf of bread a month. So looking forward to bread and butter with soda was a treat me and my brothers really loved. And while playing cricket, during my teen years, my club would serve slices of bread with cream cheese and wash it down with a drink made with lime( we call it LIMEWASH).

The reason why most things here are curried is because of the large population of East Indians from West Bengal Region(Calcutta).

This is the Limewash:

This is the bread and butter,cheese:

Puck · #16 March 17, 2015, 11:13 AM

I had no idea that Guyana has such a large East Bengal contingent! My mother's family is originally from Calcutta, or Kolkata as it is spelt presently. My great-grandfather swapped what is now the Tullygonge studio outside of Kolkata for a house with three ponds in Dhaka during partition. My Nani's family still live in Kolkata and when my mother was still alive, would visit them during a stopover to that eye hospital in Madras (Chennai?).

The lime drink seems lovely. I guess we would call is shorbot (a soft t) in Bangladeshi Bengali. I no longer have an image hosting platform for forum sharing as most my food photography is now paid work, but if I can figure out a way, perhaps I could also upload some pictures here of what I cook and eat these days!

aklemalp · #17 March 17, 2015, 11:19 AM

That would be a great idea.

aklemalp · #18 April 28, 2015, 10:31 AM

This dish is closely related to an Indian one. It's eggplant roasted on an open fire, then when it started to get softer and the skin changing color from purple to carbon black, remove it from the fire, separate the skin from the 'meat' and mix in roasted cloves of garlic, hot cayenne peppers, scallion , salt, and vegetable oil and the result will be this:

Tigers_eye · #19 April 28, 2015, 01:33 PM

^ we say baygun bhorta.

I am going to buy eggplant today.

aklemalp · #20 April 28, 2015, 01:48 PM

^^How do you cook it>?

Tigers_eye · #21 April 28, 2015, 03:27 PM

Quote:

Originally Posted by aklemalp
^^How do you cook it>?

1) Exactly the same. With exception of vegetable oil we put mustered oil straight up to kick it up a little.

2) boil instead of grilling the eggplant. In this case, skin is edible as well.

aklemalp · #22 April 28, 2015, 10:49 PM

Quote:

Originally Posted by Tigers_eye
1) Exactly the same. With exception of vegetable oil we put mustered oil straight up to kick it up a little.

2) boil instead of grilling the eggplant. In this case, skin is edible as well.

1- we hardly ever use mustard oil on any thing besides mango chutney.

2- never ever would wanna boil eggplant, the roasting allows for smokiness that adds another dimension to this dish to mix with the hotness of the peppers.

Caution!!!: if you're not a pepper person then this food is not for you. Very spicy.

Mas_UK25 · #23 April 29, 2015, 06:49 PM

Well... Lets get started.. I'm a big foodie (am sure most of us are here).
Ccan we talk about food in general, any foods we may like or not, etc..

Love all sorts foods (in halal of cause) , always ready to try something different.. That looks nice at post #4 I'd have it with chicken. Yum..

aklemalp · #24 April 29, 2015, 06:51 PM

That's our national dish, fully integrated into our Guyanese culture. It gains its own variations depending on the ethnic group.

BANFAN · #25 April 30, 2015, 03:04 AM

Quote:

Originally Posted by Tigers_eye
^ we say baygun bhorta.

I am going to buy eggplant today.

TE .. Ideally Begun Bharta .. You don't boil the eggplants ... We mostly burn it

yes the mastered oill part is ok

Go to rural Bangladesh it's all burnt ... In the city people don't, because of gas burners, they leave residue and kitchen gets smokey .. So people resorted to boiling. But I have mostly taken it burnt