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.
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.
Considered the national soup of Morocco, harira is a fragrant dish that’s traditionally consumed as the first meal for breaking the Ramadan fast. It’s believed to be of Berber origin, and Intrepid’s friends on the ground in Morocco have provided the below recipe. Splendid.
Rice and curry is the king of Sri Lankan cuisine. There’s a slew of variations depending on what region of Sri Lanka you visit, but the structure is usually the same: spices tempered in hot oil before being combined with chicken, fish or other meat, and coconut milk – essential for the oh-so-delicious curry sauces. Combine with rice or roti, and you’re on to a surefire winner.
Thomasina Miers is passionate about all things Mexican and a devoted chilli lover, so who better to ask for a spicy Mexcian-inspired dish than this famous Intrepid Foodie who helped design Intrepid’s Real Food Adventure Mexico…
“Most people think about chillies in terms of heat and their capacity to blow one’s head off. I think about how they can delicately pep up a pile of silky aubergines, how tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sautéed greens,” Tommi explains.
If you saw Dani Venn on Masterchef Australia a few years back, then you know that she has an insatiable appetite for Asian cuisine and a very infectious giggle! We’re thrilled that Dani has joined our Intrepid Foodies team and she’s just back from Thailand with a recipe that will have you craving your own Food Adventure…
“Lately I have been very busy working in Thailand, eating my body weight in new culinary discoveries, snapping photographs like a woman possessed at every produce market conceivable (even one that is built quite inconveniently on top of a railway track!) and learning the fine art of Thai cooking. I know what you’re thinking, that’s not “work”. You see I was very lucky to be invited to take part in one of Intrepid Travel’s new range of epic Food Adventures that are designed for travellers who want to immerse themselves in the exotic flavours of their chosen destination by unearthing hidden eateries, local hot spots and to sample loads of tasty delicacies. Now who amongst you wouldn’t want to do that?