She has tiny hands.
Hands like small birds that flutter around the kitchen, gathering herbs, picking spices, covering her mouth to laugh. With those hands she leaves a trace of thanaka on my brow and grinds turmeric to a fine dust. Her name is Thein and she is the best cook in Burma.
Our Intrepid Foodies are like a culinary team of super heroes. And whenever the earth is threatened (or we’re hungry for new food adventures) they swoop in and give us the low down on must-try dishes, authentic local recipes and the scrumptious secrets that make their destinations tick. They’re like The Avengers, but with added quinoa.
The New Year at Intrepid means one thing: new challenges. But that’s a little vague, right? I mean, how exactly will you challenge yourself this year?
When we sat down to create our Intrepid Food Adventures, we had a simple mission in mind: to design the most authentic, affordable and awesome ‘real food’ experiences – the kind you see in beautiful magazine spreads or envy-inspiring food documentaries.
New Year’s Eve, it’s the event that happens once in a year but 24 times in a day. Nearly everyone rings it in on December 31st, but the mystical magic of time zones means the party lives on and on and on, hitting one little slice of the world after another.
In South-East Asia, the process of steaming a curry in banana leaves is referred to as mok, amok or ho mok. Classic ingredients include thick coconut cream and galangal (similar to ginger), with a whole heap of other deliciousness added.
Perhaps not quite so well regarded in the international ‘foodie’ community as some of its European neighbours, Turkey holds it’s own when it comes to delicious stuff to gorge on.
Popular in coastal regions of the Americas, ceviche is essentially raw fish cured in lemon or lime juice. It’s usually spiced with some kind of chilli and toppings such as onions, salt and cilantro aren’t uncommon. It goes rather splendidly with side dishes such as corn, avocado, plantain and sweet potato. Yummo.