Dreamtime Sail - Our Galley

An easy dish for when guests drop by. more people easy just add more pasta. Ingredients  300 g pasta  1 tablespoon olive oil 2 chicken breasts cut into bite-sized pieces (approximately 2 chicken breasts) Salt and pepper to taste 1 medium red onion finely diced 1 red capsicum diced 2 chorizo diced or sliced your choice. 2 cloves garlic crushed or grated 400 g tin chopped tomatoes 10 g basil plus extra for garnish (optional) Parmesan or cheddar grated (optional) Let’s get Cooking  Cook the pasta according to packet instructions / your own preferences. Drain immediately when cooked to your liking. Meanwhile, heat the olive oil in a large frying pan over a high heat for 1 minute. While the oil is heating up, season the diced chicken with a little salt and pepper. Fry the chicken in the frying pan for 3 minutes, or until lightly browned, turning occasionally to ensure most surfaces are browned. Tip the chicken onto a plate and return the pan to the heat. Turn the heat down to low and add th

Paria cake or Pepare cake is typically a delicacy of the city of Banjarmasin. The shape of the cake is similar to the bitter melon vegetable, hence the name bitter melon cake or pepare. Steamed potatoes will be added to the dough, so that the dough is thick and soft when bitten. For the green colour, use pan-dan juice and a few drops of green colouring. The pan-dan  aroma is strong, and when you eat it, the pan-Dan taste is just right. The owner of the Warung said “For 100% coconut sugar, we use Javanese sugar, so the taste and aroma are unique”. Today traditional regional cakes are rarely seen outside of big holidays or the lead up to special events such as Ramadan, so my search for such items has been difficult. However we happened to stop by a local eatery in Banjarmasin to try another local dish and here they we selling Pepare Cakes. This cake had my interest as when I read about the ingredients it used mashed potato. Apart from the green colour they have such an unusual shape, and

Ingredients   You can really use any fillings you like but here is a few ideas 4 Wombok leaves  1 packet Vermicelli Noodles 1 handful Bean Shoots (I use canned if out of fresh) 1 Cucumber 1 Spring onion 250 grams of Prawns or Cooked Chicken or Beef Strips (Any of the three, or you can mix them up and have a variety) if vegetarian obviously disregard this ingredient 1 Tomato (optional) 1 bunch of Coriander 1 packet Rice Paper  Dipping Sauce see recipe below Let's get Cooking  Prepare vegetables, wash wombok cut into strips, wash slice cucumber into long thin strips, wash shoots, deseed and dice tomato, wash coriander, and slice onion finely set aside. Place Vermicelli noodles in boiling water for 3 minutes, rinse & set aside To save time you can buy buy ready cooked prawns; peeled and de-vein, slice down the middle, set aside. If not peel, de-vein and slice Can buy a ready cooked chicken and rip into shreds, or cut chicken into strips, marinade with oyster sauce, soya sauce, gar

  To wake up to a Pina Colada every morning - Bliss or Wicked?  There are so many different ways you can top off this chia pudding! Here are some of my favourite ideas: Berries Sliced Bananas Cut up Mango Coconut flakes Nuts and seeds Cacao nibs Cinnamon or Coco powder Granola Bee pollen But today we are topping it off with fresh pineapple chunks and toasted fresh shredded coconut. 1/4 cup chia seeds  1 & 1/4 cup coconut milk  1 tsp all spice  1  tbsp honey  Place all ingredients in a jar and shake really well. Place in fridge, for the first hour shake the jar occasionally so the chia seeds disperse evenly through the coconut milk. Leave overnight to set.  In the morning to your Chia Pudding with your favourite topping. Enjoy! Thank you for reading to the end of this blog.   Through our Social Media, YouTube, Blog and   Books, our goal is to provide valuable insights to help future sailors prepare effectively for their journey.  You can find my Recipe Books  along with others on  O

  My Middle Eastern Pizza ‘N’ Beer Night -  All pantry ingredients plus no cheese Ok so we are getting pretty low on fresh produce, but when you talk about cheese well we are totally out. We have not seen cheese since Lombok and that was many moons ago. So when it comes to Friday night pizza and beers I have to be a little bit inventive. Even though I make cheese onboard I haven’t yet mastered a good melting cheese that can be made from powdered milk.  See how I make cheese from powdered milk 🔽  http://dreamtimesailourgalley.blogspot.com/p/tips.html Adding some Middle Eastern flair to your cooking is easy! Some of the classic flavours include sesame, olives, olive oil, lemon, garlic, eggplant, tomatoes, honey, dates, mint, and parsley. All of these can be pantry items, so having them onboard for when the need arises in perfect. Most dishes Middle Eastern dishes are served with fresh pita bread, not unlike pizza. If you’ve got cumin, coriander, cloves, cinnamon, and a few other common