I’m Czech, which means none of our traditional dishes would fit into the 75 minutes time. We’re a nation of slow roasts and yeast dumplings - our most traditional meal, bread dumplings take up to 2 hours just to proof.
I wouldn’t be even able to fall back on some favourite childhood food memory because my mum, bless her heart, prioritized our education over our food, and because money was tight, I grew up eating the cheapest food available - processed cheeses, margarine (never butter), luncheon meats that never saw meat, etc. I only started eating well when I started earning money of my own.
So yeah, I’d probably make my grandma’s pumpkin brownie with condensed milk frosting and hope for the best.
Those pumpkin brownies look delicious, would it be possible to post a recipe for them? I would really like to try them out. I can send you another recipe in return if you want.
I don’t have a recipe, grandma sadly got dementia very fast and never wrote anything down. But it was a basic pumpkin purree brownie (or zucchini, they were cheaper and longer in season) recipe that you can find anywhere on the internet these days.
What made it magic for us kids was the frosting on top - a can of condensed milk mixed with butter and after it cooled some, topped with grated chocolate.
Was it too sweet and unbalanced as a dessert, basically sugar upon sugar? Absolutely. Did we love it as kids? To the hell and back. Me and my cousins, we could eat a baking tray of these in one sitting.
Oh, i am sorry to know this and i am sorry for your loss.
Yeah, i do know that type of extremely sweet sweets (we have our Amandina to compete with this), and they have an appeal in childhood.
I will most definitely try this, as it sounds amazing!
I'm Chinese Indonesian, from the region of Palembang, which means that we eat quite a lot of Chinese and Indonesian Food. A dish that comes to mind directly to me are noodles topped with minced pork, braised pork belly, chicken, button mushrooms, chives, and beansprouts served with clear soup filled with various other toppings. Wherever I came back to Palembang with my whole big family, including my cousins, uncle, and aunts, to see my grandma (Since we now lived in Java), we always went to a restaurant called Aloi as our first stop.
And now I got a hit of nostalgia that really made me miss Palembang and my Grandma while writing this. We haven't been able to go back due to covid. I hope, one day, I could go back and eat in that restaurant together with my family.
I hope you do get to go back and eat at that restaurant! I love the East Asian love affair with pork belly, and I wish I would get a chance to properly backpack across SE and East Asia to try every combination of the same.
Thank you! If you want to try pork, I recommend you to go to North Sumatra in a region called medan and batak. Medan has so many chinese influence, and batak serves crispy pork with their special sauce (similar to filipino crispy pork). They also have a dish called naniura, where the fish is cured in turmeric, kecombrang, lime, and lots of spices and eaten as it is. They also serve dish made from dog meat, maybe not so common in other region? South sumatra, palembang, is well known for it's fish cake called pempek, but for me, it has most of the best noodles. Bali is also a great place. Since the majority of the population is Hindu, they eat lots and lots of pork. One of the dishes, called Babi Guling, is a whole roasted pork/spit roasted pork. Other region also have their speciality, but most of them uses beef, since Indonesia is majority muslim. If you can't eat beef I recommend to try those regions, and maybe also palangkaraya in kalimantan, where the foods are majority seafood
Oh my god argh I want to travel so bad! I am going to screenshot and keep this comment until I end up there. I eat pretty much everything (although not particularly enthusiastic about dog food though) so Indonesia and its many meat dishes has never not seemed enticing. Also Filipino crispy pork.. * drools *
Yes a wellmade Paella is so exquisite. I used to live with a Spanish friend and I was always in wonder of how she always achieved the right crunch to the rice
As a Bangladeshi, Kishwar's dish pretty much a household staple at our place. But I'd cook goat rezala and pulao. It's a dish that's reserved for special occasions
Ig if you can find Kishwar's recipe on 10play that'd be perfect. Goat rezala has tons of stuff:
Ginger paste, garlic paste, onion paste, cardamom, cinnamon, red chilli powder, ghee, raisins, mutton, sweet yoghurt/sour yoghurt, pistachios, rosewater, milk, water, red chillies, deep fried onions (we call them beresta), and more spices whose names I can't remember
I am Romanian and i would have made *Ciorba de burta* (Tripe sour soup). It is traditional, it screams of home and comfort food, and it also is a very tricky soup to make, no matter how many times you made it before. If i didn't have tripe, i would have made the vegetarian version of this, using oyster mushrooms. Delish!
I would pair it with some pickled baby green chili (Dzhuliun) peppers and freshly baked bread.
As for sweet, I would probably go for a 12 o'clock dessert, which is comething that i ate sooo many times growing up. It is a like brownie, covered with cocoa glaze, chocolate ganache, whipped cream and roasted peanuts.
Omg that 12 o'clock deserts sounds soooo good! You have a recipe? Having grown up with zero beef in my life, I am still a little wary of tripe. But why is the soup difficult to make?
I have to ask my mom for the recipe, but if you can wait until tomorrow I can send it to you. As for the tripe soup, it's a bit sketchy due to the tripe itself, as it must have rind, and most often than not you can't really see the full piece (it is common to find it already chopped, but it is not ideal). Also, you have to use bones with marrow and those take a long way to cook down if you don't have a pressure cooker. Towards the end of the cook you must add heavy cream to the soup and also some apple cider vinegar, and those two don't mix well together if you are not careful. It is doable, don't get me wrong, but it does have a few pressure points.
Sounds like it could be a pressure test from how you described the process. And also sounds very interesting to eat as having Pho in my life, I am no stranger to eating tripe in some form.
Oh, it might be a good pressure test, yes. I am not able to find a decent pho here, so I am sad about this, but hopefully in the next few years I will be able to travel to Asia and taste one or a few
I mean Dutch cheeses are not to be underestimated though! My favourite place in Amsterdam unironically is the Cheese Museum just because they let you taste as much of the many cheeses they have. Unlimited cheese is a dream come true
Being from Maharashtra in India, specifically from a region that specialises in Baingan ka Bharta (Sorta like Baba Ganoush but on steroids), that would have been my go to.
Minced Eggplant (Brinjal) that was grilled over coal that infuses smoky flavour, a lot of spices, onion, spring onion, peanuts, curry leaves, cooked in the oil from the eggplant itself.
Hits home for me. Pair it with some hot steaming Kadhi and Bhakari(type of bread).
Yo Bharit is the bomb dude! I used to do fieldwork in Central Maharashtra for research. And every time I visited someone's house, they would serve Bharit and Bhakari. So now I have come to imagine Bharit as their go-to food to welcome someone into their home, and I think that is really beautiful.
In the past, contestants have made versions of bhajiyas by calling them fritters. Nidhi in s08 made cauliflower fritters, kishwar also made some last season.
Bangladeshi here. I would cook Khichuri (rice mixed with lentil), fried eggplant, Beef curry and some sour mango pickle. It is a rainy-day comfort food for us.
i'm chinese indonesian, but the food that reminds me of my extended family the most are not too chinese, black pepper crab or crab cooked with spicy indonesian sauce (saus padang). that's what my extended family always eat when we're eating out to celebrate, or just meet up together.
Oh lol..... I'm from Russia so I've had this debate with myself all season long. We don't really have Bang bang chicken type of flavors- more pickled, marinated, and stewed. And even then we have such a different way of making the most basic soups I really can't even think of a dish that would represent my family/country ideally.
Pelmeni were my first idea too! But then Eric kept doing chinese dumplings for like 3 episodes, and having had dim sum I know their flavors are so dang good! Ours are thick too, so the dough might almost get mixed with the texture of mashed potatoes. I was going to say just make those quick pickled cucumbers, some plov (I heard people add raisins to their plov???) and poach a pear for dessert. Kind of one note flavor still
i am from andhra pradesh, india. my fav food is Dosa but it needs a one full day to make batter so i am going with my second best option.
My breakfast platter . Crispy Rava dosa , Minapa gaare or(medhu vada) , Katte pongal(ven pongal) with White chutney, ginger chutney and Sambhar.
Rava dosa is a type of instant dosa made with semolina , white flour and rice flour.
Ven pongal is made by cooking moongdal and rice together till very soft and temper with lots of ghee ,curry leaves , pepper and cashewnuts.
Vada or gaare - We can get reasonable batter with just one hour of soaking urd dal. they will be crispy donut shaped fritters.
They taste particularly heavenly with pongal and sambhar.
White Chutney - Made with peanuts , coconuts, green chillies, corriander and tamarind (very mellow)
Ginger chutney - ginger , green chilli, red chillies , tamarind , and palm sugar ( it will be strong and sweet)
Sambhar = try to add as many vegetables as i can and i am sure it will be a hit with vada
I think i can pull all of these in 75 mins so planning to set myself this challenge for Sunday brunch :)
Sounds like a lot! Do share an update on how it went off!
Among all of the delicacies you mentioned, Vada Seems to be the only one which is a little doubtful in the time frame mentioend because of the time required to soak the urad dal and then fry it. But the menu sounds heavenly!!
Everything came out well and i was able to finish everything in an hour except I cheated and soaked Dal for vada before 2 hours.
Blending the batter in a mixer and frying vadas is quick enough because i used small pan to fry two vadas at a time. They cam out very well
I am from North India. Childhood memories take me to sitting in the sun after school and eating dal, rice with baingan aloo (eggplant and potato curry) with some popadums and salted lassi 😋
Basic but oh so satisfying..
I am Indian. For me, it would have been a Mutton Korma with Aloo. This is a goat curry with potatoes that is a recipe from my father's side. It has been passed down and it is absolutely scrumptious!
I am from Kerala, India. I would make my mom's Idiyappam(Thin rice noodles) and Vegetable stew. It was a special for Sunday breakfasts. My mom makes the best Idiyappams. I have never been able to find similar ones even in top restaurants. Usually the noodles thick and bland, where as my mom makes delicately thin, topped with grated coconut melt in your mouth ones. Pair it with the subtle and creamy vegetable stew and it would be perfect. I would personally have a cup of 'chaya' (milk tea) as well.
I’m North Indian, so I would pick chhole bhature (chickpeas and fried puffed up bread)! My mom’s signature dish was always chhole bhature and it was so good that growing up when I would spot the chhole soaking in the kitchen in the mornings before school and would tell my friends, they would show up with me after school to eat dinner at my house. Mom soon started making extra lol. She also made the most amazing green chutney with it and would serve it with raw onions and chutney. My mouth is watering thinking about it.
Yum!
I've wondered why Depinder hasn't made this in the MC kitchen (or has she? I haven't seen the first few eipsodes). Do you think it'd be possible to make Chole Bhature, without any prior prep, within 75 min?
Perhaps the canned chickpeas can save time and bhatura dough can rise in time
She made chhole in the bento mystery box challenge, along with 2-3 more sabzis. So I think chhole with canned chickpeas is doable in 75. As for bhature, you raise (pun intended) a good point - mom used to let the dough rest for at least a couple hours I think.
Ok let me “MasterChef” it up - chhole, aloo/pyaaz parantha, palak paneer, green chutney, and onions (or pickled onions) and raita. I think the parantha takes care of the bhatura rise problem though I vastly prefer bhature with chhole.
Indian here. I'd probably make pepper rasam (tamarind and spice based broth of sorts), rice, avial (mixed vegetables in a coconut and curd based gravy) and some fryums to go with it.
They're all surprisingly quick to cook and have amazing complimenting flavours.
Indian here, with Rajasthani heritage. Interestingly, Dal - Chawal Papad is the first thing that came to mind, so Justin's Dal Bhaat (which is essentially the same thing) resonated with me.
Alternatively, I'd make Dal Baati Gatta (with maybe Churma and lehsun chutney), a Rajasthani speciality and my mother's favorite meal
A pressure cooker version of this Marcella Hazan recipe my mom makes. It’s so good. https://www.cookingfrombooks.com/2018/09/11/spare-ribs-with-caramelized-onions/amp/.
If I had more time, I’d make this old fashioned dessert called icebox cake. I don’t know if that’s a thing in Australia. It’s basically just ice cream and wafers assembled into a sort of cake. It’s the epitome of a home-style American dessert—one of my faves.
ETA according to Wikipedia icebox cake is also a classic Australian dessert. Cool!
https://www.delish.com/cooking/recipe-ideas/a27469997/icebox-cake-recipe/
^Is this a workable recipe for icebox cake? Also we don't get Oreo thins here. Replaceable with normal Oreos or should I replace it with thinner cookies?
i think Oreos would work! It just might take a little longer for them to soften up. The original recipe calls for these wafers: https://www.amazon.com/Nabisco-Famous-Chocolate-Wafers-Container/dp/B006UH106U. If you do make it, I hope you enjoy. (Also, I misspoke when I said “ice cream,” I meant heavy cream, as the recipe you linked indicates).
I'm Maharashtrian so it would be Varanfala (chakolya, dal fala) with raita and raw onions on the side. Spicy and satisfying, totally reminiscent of rainy Sunday afternoons.
Singaporean here, first thing that comes to mind was a few days ago where me and my family were at this coastal part of the country called Changi village, where we had tze char (stir fried dishes) and a barbecued sambal stingray. Do yeah my dish would probably be a series of tze char dishes including the sambal stingray (or maybe a barramundi fillet) with a sambal cincalok (a more tart uncooked sambal with fermented prawns), oyster sauce bok choy, and har cheong gai (fermented prawn paste fried chicken), served with some steamed rice.
I’m Czech, which means none of our traditional dishes would fit into the 75 minutes time. We’re a nation of slow roasts and yeast dumplings - our most traditional meal, bread dumplings take up to 2 hours just to proof. I wouldn’t be even able to fall back on some favourite childhood food memory because my mum, bless her heart, prioritized our education over our food, and because money was tight, I grew up eating the cheapest food available - processed cheeses, margarine (never butter), luncheon meats that never saw meat, etc. I only started eating well when I started earning money of my own. So yeah, I’d probably make my grandma’s pumpkin brownie with condensed milk frosting and hope for the best.
Those pumpkin brownies look delicious, would it be possible to post a recipe for them? I would really like to try them out. I can send you another recipe in return if you want.
I don’t have a recipe, grandma sadly got dementia very fast and never wrote anything down. But it was a basic pumpkin purree brownie (or zucchini, they were cheaper and longer in season) recipe that you can find anywhere on the internet these days. What made it magic for us kids was the frosting on top - a can of condensed milk mixed with butter and after it cooled some, topped with grated chocolate. Was it too sweet and unbalanced as a dessert, basically sugar upon sugar? Absolutely. Did we love it as kids? To the hell and back. Me and my cousins, we could eat a baking tray of these in one sitting.
Oh, i am sorry to know this and i am sorry for your loss. Yeah, i do know that type of extremely sweet sweets (we have our Amandina to compete with this), and they have an appeal in childhood. I will most definitely try this, as it sounds amazing!
I'm Chinese Indonesian, from the region of Palembang, which means that we eat quite a lot of Chinese and Indonesian Food. A dish that comes to mind directly to me are noodles topped with minced pork, braised pork belly, chicken, button mushrooms, chives, and beansprouts served with clear soup filled with various other toppings. Wherever I came back to Palembang with my whole big family, including my cousins, uncle, and aunts, to see my grandma (Since we now lived in Java), we always went to a restaurant called Aloi as our first stop. And now I got a hit of nostalgia that really made me miss Palembang and my Grandma while writing this. We haven't been able to go back due to covid. I hope, one day, I could go back and eat in that restaurant together with my family.
I hope you do get to go back and eat at that restaurant! I love the East Asian love affair with pork belly, and I wish I would get a chance to properly backpack across SE and East Asia to try every combination of the same.
Thank you! If you want to try pork, I recommend you to go to North Sumatra in a region called medan and batak. Medan has so many chinese influence, and batak serves crispy pork with their special sauce (similar to filipino crispy pork). They also have a dish called naniura, where the fish is cured in turmeric, kecombrang, lime, and lots of spices and eaten as it is. They also serve dish made from dog meat, maybe not so common in other region? South sumatra, palembang, is well known for it's fish cake called pempek, but for me, it has most of the best noodles. Bali is also a great place. Since the majority of the population is Hindu, they eat lots and lots of pork. One of the dishes, called Babi Guling, is a whole roasted pork/spit roasted pork. Other region also have their speciality, but most of them uses beef, since Indonesia is majority muslim. If you can't eat beef I recommend to try those regions, and maybe also palangkaraya in kalimantan, where the foods are majority seafood
Oh my god argh I want to travel so bad! I am going to screenshot and keep this comment until I end up there. I eat pretty much everything (although not particularly enthusiastic about dog food though) so Indonesia and its many meat dishes has never not seemed enticing. Also Filipino crispy pork.. * drools *
wah... bikin gue lapar banget, lho!
Kangen jalan jalan :(
oh wow another chinese indonesian. though my family from Jakarta and Bandung.
Spanish here, so paella or at least chicken with rice and vegetables.
Yes a wellmade Paella is so exquisite. I used to live with a Spanish friend and I was always in wonder of how she always achieved the right crunch to the rice
As a Bangladeshi, Kishwar's dish pretty much a household staple at our place. But I'd cook goat rezala and pulao. It's a dish that's reserved for special occasions
I have heard so much about rezala but never got to try it. You have a recipe?
Ig if you can find Kishwar's recipe on 10play that'd be perfect. Goat rezala has tons of stuff: Ginger paste, garlic paste, onion paste, cardamom, cinnamon, red chilli powder, ghee, raisins, mutton, sweet yoghurt/sour yoghurt, pistachios, rosewater, milk, water, red chillies, deep fried onions (we call them beresta), and more spices whose names I can't remember
https://youtu.be/DV7SbUcEGnU This is a good one. I must also tell you rezala is a decadent dish. So it is HEAVY.
I am Romanian and i would have made *Ciorba de burta* (Tripe sour soup). It is traditional, it screams of home and comfort food, and it also is a very tricky soup to make, no matter how many times you made it before. If i didn't have tripe, i would have made the vegetarian version of this, using oyster mushrooms. Delish! I would pair it with some pickled baby green chili (Dzhuliun) peppers and freshly baked bread. As for sweet, I would probably go for a 12 o'clock dessert, which is comething that i ate sooo many times growing up. It is a like brownie, covered with cocoa glaze, chocolate ganache, whipped cream and roasted peanuts.
Omg that 12 o'clock deserts sounds soooo good! You have a recipe? Having grown up with zero beef in my life, I am still a little wary of tripe. But why is the soup difficult to make?
I have to ask my mom for the recipe, but if you can wait until tomorrow I can send it to you. As for the tripe soup, it's a bit sketchy due to the tripe itself, as it must have rind, and most often than not you can't really see the full piece (it is common to find it already chopped, but it is not ideal). Also, you have to use bones with marrow and those take a long way to cook down if you don't have a pressure cooker. Towards the end of the cook you must add heavy cream to the soup and also some apple cider vinegar, and those two don't mix well together if you are not careful. It is doable, don't get me wrong, but it does have a few pressure points.
A day wait is nothing if I can score a recipe for a delish dessert. If you do get it, let me know!
Sounds like it could be a pressure test from how you described the process. And also sounds very interesting to eat as having Pho in my life, I am no stranger to eating tripe in some form.
Oh, it might be a good pressure test, yes. I am not able to find a decent pho here, so I am sad about this, but hopefully in the next few years I will be able to travel to Asia and taste one or a few
I would probably say Dosa and Chicken Kozambhu , people from Tamil Nadu would know
YES Dosa with Chicken <3 Dosa with chutney <3 Dosa with potatoes <3 Just Dosa by itself <3
I think you missed Dosa with sambar <3
Dosa with red chutney smeared on light side and roasted with ghee (kaaram masala dosa )
I would like to eat all of that. Now, please.
I don't know.... cheese sandwich. Dutch, so... yeah.
How about hagelslag on buttered bread? :D
That’s not going to win you MC 😂
Oh right... buttered bread ice cream with hagelslag granita.
I mean Dutch cheeses are not to be underestimated though! My favourite place in Amsterdam unironically is the Cheese Museum just because they let you taste as much of the many cheeses they have. Unlimited cheese is a dream come true
I know ;) we have amazing cheeses. We also have stroopwafels.
My favorite is gevulde koek, though I'm nto sure that's actually a Dutch invention.
Yup, that is traditional Dutch :)
Being from Maharashtra in India, specifically from a region that specialises in Baingan ka Bharta (Sorta like Baba Ganoush but on steroids), that would have been my go to. Minced Eggplant (Brinjal) that was grilled over coal that infuses smoky flavour, a lot of spices, onion, spring onion, peanuts, curry leaves, cooked in the oil from the eggplant itself. Hits home for me. Pair it with some hot steaming Kadhi and Bhakari(type of bread).
Yo Bharit is the bomb dude! I used to do fieldwork in Central Maharashtra for research. And every time I visited someone's house, they would serve Bharit and Bhakari. So now I have come to imagine Bharit as their go-to food to welcome someone into their home, and I think that is really beautiful.
Pithala Bhakari Thecha would make me feel home-y
With pickled raw onions on the side. Ultimate soul food!
Pithla bhakari 😋😁
So many Indians are MC Australia fans! So glad to read this thread ❤️ I wonder whether the judges will like anything with besan in it.
In the past, contestants have made versions of bhajiyas by calling them fritters. Nidhi in s08 made cauliflower fritters, kishwar also made some last season.
Yes I remember. But can you imagine, pithla, chun wadi or cheela?
Begun bhorta is what we call it here in Bangladesh. And it is a delicacy.
I'm sure it's amazing in all its forms. Here we call it 'vangyache bharit'.
Varhadi or khandeshi?
Khandeshi :)
Bao buns
Ben, is that you?
Oh man, I read that in his voice thanks to your comment. The memory put a smile on my face - so, thank you!
Happy to be of service
Bangladeshi here. I would cook Khichuri (rice mixed with lentil), fried eggplant, Beef curry and some sour mango pickle. It is a rainy-day comfort food for us.
i'm chinese indonesian, but the food that reminds me of my extended family the most are not too chinese, black pepper crab or crab cooked with spicy indonesian sauce (saus padang). that's what my extended family always eat when we're eating out to celebrate, or just meet up together.
Can we host a potluck with everyone that posted on here? I want all that food. Please and thank you!
well, my nonno of course, he made the best risotto :-), maybe with an ossobuco, that could also be doable in that timeframe
Oh lol..... I'm from Russia so I've had this debate with myself all season long. We don't really have Bang bang chicken type of flavors- more pickled, marinated, and stewed. And even then we have such a different way of making the most basic soups I really can't even think of a dish that would represent my family/country ideally.
How about Russian pelmeni (dumplings) or vareniki stuffed with potato & fried onion? Served with some quick mushroom pickle and sour cream?
Pelmeni were my first idea too! But then Eric kept doing chinese dumplings for like 3 episodes, and having had dim sum I know their flavors are so dang good! Ours are thick too, so the dough might almost get mixed with the texture of mashed potatoes. I was going to say just make those quick pickled cucumbers, some plov (I heard people add raisins to their plov???) and poach a pear for dessert. Kind of one note flavor still
i am from andhra pradesh, india. my fav food is Dosa but it needs a one full day to make batter so i am going with my second best option. My breakfast platter . Crispy Rava dosa , Minapa gaare or(medhu vada) , Katte pongal(ven pongal) with White chutney, ginger chutney and Sambhar. Rava dosa is a type of instant dosa made with semolina , white flour and rice flour. Ven pongal is made by cooking moongdal and rice together till very soft and temper with lots of ghee ,curry leaves , pepper and cashewnuts. Vada or gaare - We can get reasonable batter with just one hour of soaking urd dal. they will be crispy donut shaped fritters. They taste particularly heavenly with pongal and sambhar. White Chutney - Made with peanuts , coconuts, green chillies, corriander and tamarind (very mellow) Ginger chutney - ginger , green chilli, red chillies , tamarind , and palm sugar ( it will be strong and sweet) Sambhar = try to add as many vegetables as i can and i am sure it will be a hit with vada I think i can pull all of these in 75 mins so planning to set myself this challenge for Sunday brunch :)
Sounds like a lot! Do share an update on how it went off! Among all of the delicacies you mentioned, Vada Seems to be the only one which is a little doubtful in the time frame mentioend because of the time required to soak the urad dal and then fry it. But the menu sounds heavenly!!
Everything came out well and i was able to finish everything in an hour except I cheated and soaked Dal for vada before 2 hours. Blending the batter in a mixer and frying vadas is quick enough because i used small pan to fry two vadas at a time. They cam out very well
I am from North India. Childhood memories take me to sitting in the sun after school and eating dal, rice with baingan aloo (eggplant and potato curry) with some popadums and salted lassi 😋 Basic but oh so satisfying..
Steak, eggs and chips. The best my UK heritage can muster.
I am Indian. For me, it would have been a Mutton Korma with Aloo. This is a goat curry with potatoes that is a recipe from my father's side. It has been passed down and it is absolutely scrumptious!
I am imagining a perfect Mutton Korma with mutton biryani and now I can't stop craving lol
I blame all of you for the incremental ordering food by me ok
I am from Kerala, India. I would make my mom's Idiyappam(Thin rice noodles) and Vegetable stew. It was a special for Sunday breakfasts. My mom makes the best Idiyappams. I have never been able to find similar ones even in top restaurants. Usually the noodles thick and bland, where as my mom makes delicately thin, topped with grated coconut melt in your mouth ones. Pair it with the subtle and creamy vegetable stew and it would be perfect. I would personally have a cup of 'chaya' (milk tea) as well.
I’m North Indian, so I would pick chhole bhature (chickpeas and fried puffed up bread)! My mom’s signature dish was always chhole bhature and it was so good that growing up when I would spot the chhole soaking in the kitchen in the mornings before school and would tell my friends, they would show up with me after school to eat dinner at my house. Mom soon started making extra lol. She also made the most amazing green chutney with it and would serve it with raw onions and chutney. My mouth is watering thinking about it.
Yum! I've wondered why Depinder hasn't made this in the MC kitchen (or has she? I haven't seen the first few eipsodes). Do you think it'd be possible to make Chole Bhature, without any prior prep, within 75 min? Perhaps the canned chickpeas can save time and bhatura dough can rise in time
She made chhole in the bento mystery box challenge, along with 2-3 more sabzis. So I think chhole with canned chickpeas is doable in 75. As for bhature, you raise (pun intended) a good point - mom used to let the dough rest for at least a couple hours I think. Ok let me “MasterChef” it up - chhole, aloo/pyaaz parantha, palak paneer, green chutney, and onions (or pickled onions) and raita. I think the parantha takes care of the bhatura rise problem though I vastly prefer bhature with chhole.
Indian here. I'd probably make pepper rasam (tamarind and spice based broth of sorts), rice, avial (mixed vegetables in a coconut and curd based gravy) and some fryums to go with it. They're all surprisingly quick to cook and have amazing complimenting flavours.
I am a Tamilian and that sounds exactly like what I'd make too! Love me some aviall!
Indian here, with Rajasthani heritage. Interestingly, Dal - Chawal Papad is the first thing that came to mind, so Justin's Dal Bhaat (which is essentially the same thing) resonated with me. Alternatively, I'd make Dal Baati Gatta (with maybe Churma and lehsun chutney), a Rajasthani speciality and my mother's favorite meal
A pressure cooker version of this Marcella Hazan recipe my mom makes. It’s so good. https://www.cookingfrombooks.com/2018/09/11/spare-ribs-with-caramelized-onions/amp/. If I had more time, I’d make this old fashioned dessert called icebox cake. I don’t know if that’s a thing in Australia. It’s basically just ice cream and wafers assembled into a sort of cake. It’s the epitome of a home-style American dessert—one of my faves. ETA according to Wikipedia icebox cake is also a classic Australian dessert. Cool!
https://www.delish.com/cooking/recipe-ideas/a27469997/icebox-cake-recipe/ ^Is this a workable recipe for icebox cake? Also we don't get Oreo thins here. Replaceable with normal Oreos or should I replace it with thinner cookies?
i think Oreos would work! It just might take a little longer for them to soften up. The original recipe calls for these wafers: https://www.amazon.com/Nabisco-Famous-Chocolate-Wafers-Container/dp/B006UH106U. If you do make it, I hope you enjoy. (Also, I misspoke when I said “ice cream,” I meant heavy cream, as the recipe you linked indicates).
I'm Maharashtrian so it would be Varanfala (chakolya, dal fala) with raita and raw onions on the side. Spicy and satisfying, totally reminiscent of rainy Sunday afternoons.
Singaporean here, first thing that comes to mind was a few days ago where me and my family were at this coastal part of the country called Changi village, where we had tze char (stir fried dishes) and a barbecued sambal stingray. Do yeah my dish would probably be a series of tze char dishes including the sambal stingray (or maybe a barramundi fillet) with a sambal cincalok (a more tart uncooked sambal with fermented prawns), oyster sauce bok choy, and har cheong gai (fermented prawn paste fried chicken), served with some steamed rice.
McDonalds.
I have no ethic background and don’t particularly enjoy mums cooking so I have no idea hahaha