Mouf British Indian Ocean Territorychagos Food
MOUF (BRITISH INDIAN OCEAN TERRITORY/CHAGOS)
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. I did have to guess at the measurements in this recipe, and my mouf was only mildly sweet. It was really good with a little honey drizzled over it.
Provided by GiddyUpGo
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
- Add the coconut milk and sugar and stir until you get a nice batter.
- Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
- Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
- At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.
Nutrition Facts : Calories 703.2, Fat 12.6, SaturatedFat 11.6, Sodium 33.4, Carbohydrate 139.9, Fiber 2.7, Sugar 63.1, Protein 7.2
GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)
This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
Provided by GiddyUpGo
Categories Chicken Breast
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
- Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
- Serve with mango salsa on the side.
Nutrition Facts : Calories 293, Fat 17.9, SaturatedFat 4, Cholesterol 72.6, Sodium 377.7, Carbohydrate 8.6, Fiber 1.5, Sugar 4.7, Protein 24.8
FRESH LIME PIE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook, but I have altered it to use the crust from a different Sugar Mill pie recipe (coconut cloud tart). The original recipe simply called for a refrigerated pie crust.
Provided by GiddyUpGo
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Mix the wafer crumbs with the butter and sugar and press down into the bottom of a pie pan. Bake in the oven for 8 to 10 minutes, or until the crust is just starting to brown. Let cool.
- Put the eggs into a small mixing bowl and beat until they are thick and pale yellow. Stir the eggs into the condensed milk.
- Add the lime juice and rind and pour over the crust. Set aside.
- Beat the egg whites with the cream of tartar until the whites begin to thicken. Slowly add the sugar and continue to beat until you get stiff peaks.
- Spread the egg whites gently over the lime filling.
- Bake at 350 for 15 to 25 minutes, or until the meringue begins to brown.
Nutrition Facts : Calories 468.2, Fat 20.7, SaturatedFat 9.9, Cholesterol 106.9, Sodium 266.2, Carbohydrate 64.7, Fiber 0.8, Sugar 38.3, Protein 8
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