Following my first self-review of homecooked meals here in the Netherlands, I continued my journey of culinary adventures with three new dishes, each inspired by different cultures and traditions. Cooking remains an exciting adventures for me. It’s an opportunity to experiment with flavours, refine techniques, and of course, enjoy some delicious homecooked food.
This time, I ventured into the bold and aromatic world of Southeast Asian and Mediterranean/North African cuisines. Here’s a look at my creations and my honest self-assessment of each dish.
Spicy Curry Laksa with Chicken and Eggplant
The dish was my take on the beloved Southeast Asian classic – Curry Laksa. A rich and aromatic coconut-based broth infused with healthy amount of chili, lemongrass, shrimp paste, and curry paste served as the foundation for this hearty noodle soup. I paired it with spaghetti as a noodle substitute, which surprisingly held up well in the flavorful broth. The addition of eggplant absorbed the spicy coconut flavors beautifully, while tender pieces of chicken added a satisfying protein boost.
Self-Review: Bold and fragrant, the broth had a perfect balance of spice and creaminess. Next time, I’d like to try using authentic rice vermicelli for a more traditional touch and maybe add tofu puffs for extra texture.
Chicken Tajine with Carrots and Olives
I delved into Moroccan and Mediterranean flavors by preparing a slow-cooked chicken tajine. The chicken was marinated in a blend of ras el hanout, paprika, cumin, cinnamon, lemon juice, then braised with carrots, green olives, and tomatoes. The result was a dish bursting with savory, slightly tangy, and subtly sweet notes.
Self-Review: Wonderfully aromatic, with a depth that developed beautifully over slow cooking. The chicken was incredibly tender, falling apart effortlessly. Next time, I might add dried apricots or raisins for a bit of natural sweetness to contrast with the briny olives, and using preserved lemon instead of lemon juice to deepen the flavor.
Chicken Curry with Potatoes
This dish was inspired by the bold flavours of Malaysian chicken curry or “Kari Ayam.” I cooked then chicken with a fragrant blend of turmeric, cumin, coriander, chili paste, tamarind paste (asam jawa), and curry powder, creating a rich, flavorful broth. The potatoes soaked up the spices beautifully, making each bite hearty and satisfying. A boiled egg added extra depth and authenticity, as is common in many traditional Malaysian dishes.
Self-Review: Deep, warm and comforting. The spices blended well, but I think a bit more coconut milk could enhance the creaminess. A touch of curry leaves and palm sugar might add extra layer of complexity to the dish and enhance the authentic fragrance.
Each of these dishes brought a unique culinary experience to my kitchen, combining comfort, memories and adventures. However, finding the right herbs and ingredients in the Netherlands can sometimes be a challenge, requiring substitutions or creative solutions. While each meal had its own standout moments, I enjoyed the learning process just as much as the final results. For me, cooking at home continues to be an exploration of flavours, cultures, and creativity. One dish at a time!
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