what’s your delish local dish?

 

eating cakes in franceIn February we called all Foodies and Food-ettes to let us know the best local dishes that they discovered on their travels. The competition to WIN a trip from the Intrepid Delicious Discoveries digital brochure has now closed and after spending days in the kitchen testing recipes and reading about your scrumptious journeys, our judges have reached a verdict… Congratulations Donna Mackereth, your Cinque Terre pesto is a winner!

Thanks so much to everyone for sharing your own Delicious Discoveries – it was a very tough decision to choose just one winner! We are going to keep this blog post live so that you can enjoy trying all the recipes at home and we shall be publishing many of them over time in separate blog posts so that they will be easy to find under the ‘recipe’ theme.

Click here to read the full T&C of this lip-smacking competition that closed on 11:59pm 17 February 2012 AEDST (that’s Aussie time).

 

About the author

Sue Elliot - Like many of us, Sue contracted a serious travel bug at an early age. She's visited over 90 countries in search of a cure, but her wanderlust just seems to get worse. Thankfully at Intrepid Travel she's amongst people who understand the affliction and since 1998 Sue has enjoyed being our blog and newsletter editor. Here you'll find helpful travel advice and inspiring tales from Sue and other Intrepid travellers.

Similar Posts

71 comments

Hi Barbara,
Unfortunately your entry was submitted after the competition closed, but it looks like a delicious recipe so we still wanted to share it as we know many readers (and our team!) will be eager to try it for themselves.
Best wishes, Sue, Intrepid Express editor.

Belgian Flemish Beef Stew

Marinade-
1/2 cup apple cider vinegar
3/4 cup dark Belgian beer
2 cloves
2 garlic cloves, crushed
6 pepper corns

Beef-1# beef chuck , lean, cut into 1 inch cubes

Marinate beef cubes 6-24 hours. Strain marinade through sieve. Save.

1/2 # bacon (US style), diced into 1/2 inch pieces
1/2 cup flour
marinated beef
1 large yellow onion sliced thin
1/4 cup apple butter
saved marinade

sea salt and freshly ground black pepper to taste
1/2 bunch freshly chopped parsley to place on cooked stew.

Method-

In a large oven proof skillet, render bacon until amost crisp. Remove bacon leaving fat. Coat beef w/ flour. Add the flour coated beef to pan with bacon grease. Cook on medium until meat is brown, stirring often. Add the onions. Cook until onions are clear.Add back the bacon, add apple butter and reserved, strained marinade. Place in oven, with a tight lid for 3-4 hours at 300 degrees. View every hour adding small amount of water if mixture is dry.

Remove from oven when done. add sea salt and freshly ground black pepper to taste. Chopped fresh parsley is great to add on top when serving. In Belgium we seved it w/ mashed potatoes but in the US my family likes it better over noodles.

One of the most delicious dishes I have lately tried while travelling is “Berber Omelett”. I ate it for the fist time last September in Morocco, while I was doing the “Best of Morocco” trip with you.

Here you have the recipe. I hope you like it!

Ingredients (for 6 people):
8 large tomatoes
5 cloves garlic, grated
2 tablespoons parsley (chopped and mixed with cilantro)
2 tablespoons cilantro (chopped and mixed with parsley)
1 teaspoon ginger, powdered
1 teaspoon black pepper, freshly ground
1 teaspoon sea salt
1 teaspoon ras el hanout
3 bay leaves
2 to 3 tablespoons olive oil
12 whole eggs (2 per person)
Additional cilantro and parsley, chopped, for garnish

You will also need a 12 inch tagine or a large, non-reactive saucepan with a top.

1. Cut the tomatoes in half and squeeze out most of the juice and seeds. Grate the remaining pulp into the bottom of your tagine (or saucepan.) Stir in the garlic, parsley-coriander mixture, ginger, black pepper, sea salt and m’rozia or ras el hanout. Add the bay leaves and olive oil and stir to combine.
2. Cover the tagine or saucepan and simmer the tomato mixture over medium low heat for about 10 minutes.
3. Remove the cover and, one at a time, crack the eggs directly into the tomato sauce. Continue to cook for another 5 to 10 minutes, until the yolks have just set, but are still soft and a little runny. Sprinkle with a little chopped cilantro and parsley.
4. Serve the “omelette” out of the tagine, 2 eggs with a generous spoonful of tomato sauce per person. It is delicious accompanied by torn pieces of black olive bread, which can be used to sop up any extra sauce.

Curried Chicken and Pineapple Soup

Can be served hot or cold.

6 tablespoons olive oil
6 spring onions, chopped fine
4 tablespoons curry powder (preferably Clive of India)
6 tablespoons flour
6 cups chicken stock (homemade, canned, boxed or made up from stock cubes)
I large tin of diced crushed pineapple(golden circle) or 2 cups fresh pineapple chopped sliightly smashed
I large tin coconut milk
pinch of salt
1 teaspoon cayenne pepper
Optional
1 egg
1 container Bulla cream

Fry the diced onions in olive oil till soft, add the curry powder fry for 2 minutes, then add the flour, fry for 1 minute, slowly add the chicken stock, ensure there are no lumps, bring to boil, reduce to simmer, add pineapple and cocnut milk, ensure the mixture does not boil only simmers, add a pinch of salt and a teaspoon of cayenne pepper

If you desire a thicker richer soup mix a beaten egg with the cream in a bowl then add some of the hot soup to the mixture before pouring slowly back innto pot, whisking quickly

Serve hot or cold garnished if liked with a spoon of cream and diced spring onions

A delicious recipe garunteed to please!

I wanted to go with a crispy dinuguan (crispy blood meat stew) but the ingredients would be hard to come by for certain countries so I’m sticking with a dish everyone can do.

Here’s the best tinolang ulo ng Mayamaya (Stewed head of mayamaya)
1 tbsp vegetable oil
1 inch of ginger root, peeled and sliced
1 large onion, large dice
2 cloves of garlic, sliced
1 tsp whole black pepper corns
2 large tomatoes, sliced to large wedges
1 kg of maya maya fish head
6 to 8 cups of water
fish sauce to taste
2-3 Green chili fingers
1/2 head of a large cabbage, cut into quarters

LONG-ish PROCEDURE:
1. In large stock pot, saute the ginger root, onions, garlic, tomatoes and whole black pepper corn in the oil until the onions and garlic are translucent (this is the typical Filipino “ginisa” mixture) (5 to 10 mins)
2. Add the fish heads to the pot and add water just enough to cover most of the fish heads.
3. Bring mixture to a boil. Add fish sauce to your liking. Then simmer for 10 to 15 minutes or until the fish heads are cooked. You can tell when the eyes turn opaque.
4. Just before serving, add the green chilies and the cabbage. Bring to a boil then serve.

QUICK PROCEDURE:
1. In a large stock pot, add all the ingredients except for the fish sauce, green chili fingers and cabbage. Add just enough water to cover the ingredients.
2. Bring mixture to a boil. Add fish sauce to your liking. Then simmer for 10 to 15 minutes or until the fish heads are cooked. You can tell when the eyes turn opaque.
3. Just before serving, add the green chilies and the cabbage. Bring to a boil then serve.

This dish is best enjoyed together with a heaping serving of steaming hot white rice.

One of the best features of this dish is its versatility. You can substitute the fish heads to most ANY fish or seafood: clams, mussels, shrimps, squid and even fish flesh (as opposed to heads), they all work. The important thing is that you use the freshest seafood you can find and cook it according to the ingredients liking, the dish will turn out delicious. This dish is fresh, very light yet filling and perfect for cool nights.

When i was travelling in Thailand myself an my partner done a one day cooking course, it was great fun and the best part was we learnt how to make this mouth watering dish!

Always one of our favourites :)

Spiced chicken meatballs with noodles, basil & broth

The ingrdients you need are rather simple :)

To make the broth you need

1½ litres of chicken stock
2 tbsp toasted sesame oil
3 tbsp fish sauce
6 star anise
small piece fresh root ginger , sliced
½ tsp black peppercorns
8 spring onions , thinly sliced
300g egg noodles , cooked
sliced chillies to taste (optional)
1 small bunch basil , leaves picked

You also need the following for the meatballs;

1 onion , roughly chopped
1-2 long red chillies , finely chopped (seeds in or out, you decide)
1 garlic clove , crushed
6 white peppercorns , crushed
20g coriander , stalks, roots if you have them and leaves, chopped and kept separate,
plus sprigs to finish
50ml milk
100g fresh white breadcrumbs
1kg chicken mince (turkey will work as well)
3 tbsp vegetable oil

The broth is super easy…. throw most of the ingredients(Stock, sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns) into a saucepan together and bring to the boil, then reduce the heat and simmer for about 20 minutes.

While your broth is bubbling away get out the food proccessor for your meatballs. Add in the onion, ginger, chillies, garlic, white pepper and half of the coriander blitz until all is finally chopped.

In a large bowl get the milk, breadcrumbs, your blitzed mix and the minced chicken. You need to mix it up real good so there is no lumpy bits left.

Shape the mixture into small balls, then fry them off in a small bit of oil over a medium heat.

After the broth has been simmering for 20 minutes add the remaining ingredients to the pot (spring onions, noodles and chillies).

Pour into serving bowls, add as many yummy meatballs as desired, then garnish witht he remainding coriander.

for taste factor you cannot beat this dish. Everything we make it in the house it just brings us back to Thailand straight away… Personally i think this dish is best served with a group of friends and a few bottles of Chang.

During a recent trip to Spain, I visited a friend living there with her Moroccan boyfriend. Upon my visit he really spoiled us food-wise! For one dinner, he made us lamb tagine using a recipe that was in his family that he had adapted to his own different tastes.

3 pounds cubed lamb shoulder
5 cloves of garlic
2 large carrots
dried apricots
half cup red wine
2 large yellow onions
a scoop of currants (raisins work too)
2 green bell peppers
salt
pepper
cous-cous (the foundation of the dish)
cilantro
2 tomatoes, diced
a little lime zest
2-3 inch piece of ginger
duck stock or chicken stock with some duck fat added
most importantly, a good mix of spices (a tablespoon of paprika, chili powder, and turmeric; and a teaspoon of cayenne pepper, coriander, garlic powder, ground ginger, saffron, ground cinnamon, ground cumin, ground allspice though you can adjust for your personal tolerance for spicyness)

Marinate the lamb overnight with the red wine if you can, but an hour will also do the trick in a pinch. Salt and pepper the lamb. Mix the other spices together and rub about half of that mixture on the pieces of lamb. Sear the meat so you get a nice little crust. Remove the lamb from the pan. Pour a bit of stock into the pan after you’ve taken out the lamb and scrape up some of the delicious burned lamb ends. With this sauce, add the chopped up yellow onions to the pan and let caramelize for about 15 minutes or so and add the rest of the spice mix about halfway through. Add the pepper, garlic and that sweet sweet ginger and let cook until they break down a bit. Add the rest of the stock, plus the lamb, carrots, chopped cilantro and tomatoes. Let it boil, then turn down the heat and let it slow cook for two hours or so (I’ve made this in my crock pot so I let it cook all day!) As the tagine finishes cooking, add the currants and dried apricots. Let cook another 45 minutes or so. When it’s cooked to your satisfaction, serve atop couscous and garnish with a bit of lime zest on top. Sometimes I’ll throw in some toasted sliced almonds for some texture.

Voila! Yum city.

Joanne T Ferguson / Reply

On a recent visit to Malacca (hawker food capitol of Malaysia), TRUE!
Encountered MANY different cultural and historical dishes too!
[img]http://farm8.staticflickr.com/7183/6890480219_cfd13c46b2.jpg[/img]
But THE INGREDIENT and dish that stood out EVERYWHERE we went was Belacan chicken, SO tasty, SO succulent,
One would think it was Malaysian heaven sent! :)
Like Intrepid Travel, was a journey “BEYOND WHAT WORDS CAN SAY!”
Seeing that hubby does not like seafood or shrimp paste, this dish “MADE his day!”
Not the best photo quality!
But was and IS the MOST memorable dish that will ALWAYS stay with me!
WHAT I also like best, is the recipe is NOT to be guessed, TRUE!
As is a secret “family” recipe…and LOVE the mystery too!
http://www.freemalaysiatoday.com/2011/05/17/belacan-chicken-%E2%80%93-smells-so-wonderful/
NOT important to uncover or discover for me!
What I LOVE most about travelling and experiencing the local cuisine is about LIFELONG uniqueness about the MEMORY!! :)

Recently arrived back from the culinary wonders of Sri Lanka. Although there were the most scrumptious delights arond every corner including enormous jumbo prawns, vegetable roti, squid rings… The highlight was the traditional rice and curry. Although it sounds dull, it was nothing of the sort. Our wonderful hotel restaurant served this amazing dish every night and it consisted of 2 vegetable curries (pumpkin and green bean were by far the best), spicy mango chutney, coconut sambol, popadoms and prawn curry. We loved it so much that we begged them for at least one recipe and thankfully they agreed and gave us:

Sri Lankan Prawn Curry

couple of handfuls of raw prawns
1 chopped onion
2 cloves of garlic
small chunk of grated ginger
1 small stick cinnamon
1 teaspoon of mustard seeds
1/2 teaspoon fenugreek seeds
large sprig of fresh curry leaves
1/2 teaspoon ground turmeric
4 green chillies
2 teaspoons paprika
1 teaspoon salt or to taste
can of coconut milk
lime or lemon juice to taste

Heat oil in a pan. Add all spices and cook until mustard seeds begin to pop. Add onion, garlic, ginger and chillies and cook until soft. Add coconut milk and salt and simmer gently for a few minutes. Add prawns and cook through. Serve with rice, popadoms and mango chutney. Delicious, spicy, sensual and takes me right back to the beach in Unawatuna every time!!!

When I was 16 I wanted to learn more about my Italian heritage. I stayed for 3 months in my mothers village of Avezzano in Abruzzo- roughly about 40 mins from Rome. There I learnt the traditional methods of cooking- nothing was westernised. My Nonna taught me this recipe of cooking lasanga by hand. The recipe is as follows:

Pasta Sheets:
- 1 kg flour
- 4 eggs
- 1 cup lukewarm water
- pinch salt

Filling:
- 1 kg bolonese sauce (cooked however you like)
- 300 g shredded ham
- 125 g melted butter
- 500 g mozzarella cheese
- 12 boiled eggs that have been mashed to a crumbly consistency

Making pasta sheets: Combine all ingredients EXCEPT water until a dough form occurs- gradually add water until perfect consistency. Kneed by hand for about 1 hr (this is very very hard work). Roll pasta sheets out to 3mm thickness and set aside.

Preheat Oven to 320 degrees. Grease a deep lined baking dish with melted butter.

Cook pasta sheets in a pot of water tossing sheets gently to ensure they don’t stick. Drain and make a base layer on the baking dish. Spread a generous amount of bolonese sauce, and spread a handfull of mashed egg, ham and mozarella cheese and dab with butter. Repeat process roughly 3 times so there are 3-4 layers. Leave a handful of cheese and some bolonese aside for garnishing.

Cover lasanga with foil and bake for 2 hours. Set aside for 20 minutes to cool a little and spoon the bolonese sauce on top with a sprinkling of the cheese.

Enjoy the party in your mouth and make sure everyone is invited. The satisfaction of cooking this all by hand cannot be compared to ANYTHING else. Be warned though this recipe does take a long time to make but it will be totally worth it.

Nothing beats a good old fashioned Mince and Cheese Pie!!

2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 carrots, chopped
1 kg beef mince
2 cups button mushrooms, finely chopped
1 tsp dried oregano
4 tbsp tomato paste
2 cups beef stock
Salt and freshly ground black pepper
2 tbsp flour 100g tasty cheese, chopped into 2cm cubes
1 cup grated mozzarella cheese
2 sheets (300g) shortcrust pastry
2 sheets (300g) butter puff pastry
1 egg yolk, whisked (optional)

1. Heat olive oil in a large saucepan and gently cook the onion, garlic and carrots until onion is tender. Increase the heat and add the mince to the pan, tossing at times until it is golden brown.

2. Add the mushrooms, oregano, tomato paste, stock, 2 cups of water and salt and freshly ground black pepper to taste.

3. Bring to the boil and simmer for 1¼ hours. Thicken with flour mixed to a paste with ¼ cup cold water. Allow mince to cool and then refrigerate until required.

4. Preheat oven to 200C. Line a 26cm round pie dish with shortcrust pastry. Stir cubes of tasty cheese through the cooled mince and then spoon into the pastry base.

5. Sprinkle with mozzarella cheese and then top with puff pastry, sealing edges. Brush with egg yolk or milk if desired and then bake for 30 minutes until puffed and golden.

The best thing I’ve had was a humongous Navajo Taco at Monument Valley, USA. They are absolutely massive and are made with a base of this bread which is a mix of naan and taco, covered with either minced meat or a mix of beans for the veges, with a top layer of salad leaves, tomato salsa and sour cream – amazing! If you’re ever In the area make sure you take on the challenge of the Navajo Taco!

I have had too many amazing dishes to count, but one of the most memorable was in Oia, Santorini. I don’t have the recipe and tried begging for it but it goes something like this: Mushrooms in Red Wine with Coriander – big, plump, meaty mushrooms, sauteed in a red wine sauce until the mushrooms are chewy but still substantial, and the wine turns into a succulent glaze with the coriander. It comes in a plateful of an appetizer, that you just can’t get enough of, so we ordered two and made a meal of it. Another great side was a caramelized onion tapenade, where the onions were so sweet, thick, and flavourful, it was almost like a dessert compote. Oia cuisine – yum! Send me back!! :)

[img]This photo of Roka is courtesy of TripAdvisor[/img]

When I travelled to nz we stayed with friends on the Thames river. We fished everyday, and caught so much snapper. We ate fish 1000 different ways, but our favorite was dipping fish flour, then oil (similar to how you prepare snitzel) and the coating in a mix of finely grated fresh Parmesan cheese, lemon pepper seasoning and fresh parsley. Grilled on the BBQ with a glass of sav blanc….100% pure nz!

It’s to gourmet but it is certainly all American and delicious!

All-American Crock-Pot Macaroni and Cheese

8 oz. pkg. dry macaroni, cooked (but not too soft or it will get too mushy by the time it is done)

2 Tbsp. oil

13 oz. can evaporated milk

1 ½ cups milk

1 tsp. salt

3 cups (about ½ lb.) shredded cheese

2-4 Tbsp. melted butter

2 Tbsp. onion, chopped fine

4 hot dogs, sliced (optional)

·         In slow cooker, toss macaroni in oil.

·         Stir in remaining ingredients except hot dogs.

·         Cover and cook 2-3 hours on low.

Simple, easy, tasty, all-American. Enjoy!

-Katy

·         Add hot dogs, if desired, and cook one hour longer.

I have had too many amazing dishes to count, but one of the most memorable was in Oia, Santorini. I don’t have the recipe and tried begging for it but it goes something like this: Mushrooms in Red Wine with Coriander – big, plump, meaty mushrooms, sauteed in a red wine sauce until the mushrooms are chewy but still substantial, and the wine turns into a succulent glaze with the coriander. It comes in a plateful of an appetizer, that you just can’t get enough of, so we ordered two and made a meal of it. Another great side was a caramelized onion tapenade, where the onions were so sweet, thick, and flavourful, it was almost like a dessert compote. Oia cuisine – yum! Send me back!! :)

CENTRAL TEXAN PROTEIN BREAKFAST

1 Tbps peanut butter
1 scoop chocolate protein power
1/2 cup almondmilk
1 cup Ezekial cinnamon raisin cereal

Mix well. Freeze for a few minutes to cool and harden. Eat, then work out.

Contest entry comment

What topic is sure to come up in a social gathering in Spain? AH, yes, …food! Variations on paella! Lamb stew! Vegetable stew with artichokes! Fabada—the hearty bean dish of Asturias! Empanadas de mariscos! Favorite fillings for the light-supper classic, omelet. Garbanzos with spinach and sausage! I’m hungry just remembering.

Some forty years ago Elena from Navarra shared with me her favorite way to prepare chicken, and I still make it when I want an easy, tasty dish.

Elena’s Chicken
Elena liked to use a whole chicken, browned and trussed with ham and garlic inside. I find it simpler to use chicken pieces.
In a Dutch oven or other pot with a good lid, brown chicken in oil, add a couple of cloves of garlic, lightly chopped, and a few pieces of ham or chopped lean bacon.
Add about 1/2 – 1/3 cup of dry sherry . Cover tightly! said Elena, to hold in the vapor. When it stops steaming up, add a little chicken stock, (which may be made from the neck and wings and –in Spain, the feet. Or use chicken bouillon.) Toss in a whole tomato or two and a quartered small onion, (or part of a large onion if that’s what you have.) cover and simmer until done.
Serve with rice. Imagine Spain! Dream of Intrepid Travel!

The most delicious sandwich in the world can be found on the streets of Ho Chi Minh city…street food is the best!

BANH MI (YUM!)

Ingredients (serves 4)

500g skinless chicken thigh fillets
2 tsp finely grated ginger
1/4 cup rice wine vinegar
2 tsp castor sugar
1 finely shredded carrot
1/2 finely shredded cumumber
1/4 cup soy sauce
1/4 cup sweet chilli sauce
1 finely chopped garlic clove
1 tbsp olive oil
1 baguette, cut into 4
1/3 cup whole-egg mayonnaise
1/4 cup coriander sprigs, leaves picked
1 long red chilli, seeds removed,
thinly sliced

Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl.
Toss the cucumber and carrot through the dressing and set aside for 30 minutes.
Combine soy sauce, sweet chilli sauce and garlic in a bowl and add the chicken,
turning to coat. Cover and marinate in the fridge for 30 minutes.
Heat the oil in a frypan over medium heat.
Drain the chicken and cook for 4-5 minutes each side until cooked through.
Cool slightly, then shred with 2 forks.
Drain the pickled vegetables.
Split the baguette pieces and spread with mayonnaise. F
ill with the pickled vegetables, shredded chicken, coriander leaves and chilli.

And Enjoy!

Spent my 6-0 in Acapulco. This was my birthday cake. Also my nephew’s wedding cake. What a glorious time we had celebrating both occasions with this dazzling cake.
Tres Leches Cake Recipe

* 1 1/2 cups all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon sea salt
* 6 eggs
* 1 cup sugar
* 1/4 cup water
* 4 teaspoons Mexican vanilla extract
* 1 – 14 ounce can sweetened condensed milk
* 1 – 13 ounce can evaporated milk
* 3 cups heavy cream
* 2 tablespoons sugar

Directions:

Preheat oven to 350 degrees. Coat a 9 by 3 inch springform pan with a vegetable spray like Pam.

Sift the flour, baking powder, and salt together in a medium size bowl.

Mix the eggs and sugar in the mixer bowl and beat on high speed for about 5 minutes or until the volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.

Gently fold the flour ingredients into the egg mixture.

Pour the batter into the springform pan and bake for 35 to 45 minutes.
Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn upside down.
Release the springform pan.
Place your hand over what is now the bottom of the cake and turn the cake over onto your hand. Gently place the cake right side up onto your serving dish.

Serving It Up

Make sure to serve your tres leches cake on a platter that has a lip to hold in the milk.

Set the cake aside to cool completely. Use a serrated knife to slice and/or peel off the top skin of the cake. You can toss this part away or if you like you will probably want to see how it tastes.

When the cake is cool, whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream, and 2 teaspoons of the vanilla.

Using a long tooth pick, ice pick or whatever you have available, poke holes all over the cake. The holes will allow the cake to absorb more of the milk.

Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.

When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.

Spread whipping cream generously on the top of cake.

What a special treat this delicious dessert is. Be sure to refrigerate leftovers, if there are any.

I hope you enjoy this tres leches cake as much as I do.

Duncan Mclauchlan / Reply

Austrian Tryolian Gröstl

The best recipes are often the simplest. Combine with home cooking, hearty ingredients (perfect after the cold days in the Austrian Alps), and a delicious flavour, and you have yourself a sure fire winner. I’m even having it this weekend!

Ingredients
1 egg
1-2 table spoons of sunflower oil
400g smoked bacon lardons
1 onion (cut into chunks)
500g cooked potatoes, cold and cut into small chunks
1 table spoon of caraway seeds
1-2 table spoons of paprika
Handful of roughly chopped parsley

Recipe
-Heat the oil in a large frying pan, fry the bacon and onion together for 10 mins. Take them out of the pan and fry the potatoes for 10 mins until golden brown.
-Mix in salt, pepper, the caraway seeds and paprika and stir for another minute.
-Tip the bacon and onion back in, taste for seasoning, and add the parsley.
-Serve pipping hot and garnish with a fried egg on top.

Without a doubt, the best desert I have ever tasted was within the Chirripo Indiginous reserve in Costa Rica. The recipe is as follows:

-5 weeks of huge physical exertion in order to fell trees and build a school for the locals by hand.
-Local dish of Gallo Pinto (basically rice and beans) for breakfast, lunch and dinner.
-The occasional fried plantain
-Finally, the elation of completing the school, and a pineapple to celebrate, picked fresh from the Costa Rican rainforest by one of the pupils!
-Cut into pieces and enjoy on its own.

I have yet to find a sweeter or more satisfying desert than that!

Easily the best food experience in all of my travels was in 2009 when Intrepid took us to Abou Tarek in Cairo, Egypt. Our tour leader introduced us to the mouth watering flavours of koshary. Not only delicious, but very healthy.

There is a tiny little Egyptian restaurant in Toronto that makes koshary. I was so excited that I facebooked a friend I met on the Egypt trip and we reunited over a plate of koshary 2 years later! Ahhh what fond memories relived.

Abou Tarek shares its recipe so everyone can enjoy this amazing meal:

Egyptian Koshary Pasta

Ingredients:

2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)
2 medium onions, thinly sliced (about 2 cups), optional*

Now do the next steps :

Instructions:

1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Nutritional Information
Calories: 169, Fat: 1 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrates: 34 g, Protein: 7 g

I went trekking in Laos many years ago, and as everyone was dropped off at various spots along the way I realized I was going to be trekking alone. We hiked for four hours, my guide had severe asthma and practiced his English on me (“What is ‘suicide’ mean?”….. errrrr). My feet were bleeding (Crocs – no good for hiking), walked/swan though caves with only milimetres of air space, then came to a clearing where a man and his young boy lived in a hut. The simplest of meals, still one of the best I’ve had. Chicken, tomato, fresh pineapple and onion on skewers coated in fish sauce smoked over a fire with sticky rice. None of us could speak the other’s language, and we ate smiling in silence. Gies to prove you can eat in the fanciest restaurant, but it doesn’t compare to a simple meal eaten with strangers in one if the most beautiful parts of the world. I’ve never been able to cook it just the same – my kitchen doesn’t compare to the hills of Laos!

I have a recipe from a cooking class I went to in New Orleans in making traditional creole cuisine. The best dish by far was Chicken Gumbo. This recipe is for 15 -20 servings, because in New Orleans they don’t know how to make small amounts of anything. (this is posted in the facebook section above, posted it in both spots to make sure it was counted! :)

1.C Oil
1 Chicken, deboned and cut up.
1 1/2 pounds Andouille.
1.C Flour
1 tbsp chopped garlic.
8 C. Stock
2.C chopped green onions.
Cooked rice for serving.
File

Season and brown chicken in oil. Add Andouille and saute with chicken. Remove both from pot.

make a roux with equal parts of oil and flour to desired colour. Add onions, celery and green pepper. Add garlic and stir continously.After vegetables are cooked, return chicken and sausage.Gradually stir in stock and bring to boil. Reduce heat and let simmer for an hour.
Serve over cooked rice.

I’ve tried this once sinces coming home and it worked out quite well, not as good as the one I had in the cooking class, but its got potential. Can’t wait to experience more exotic food from all over the world.

Yassaman (Jasmine) Pouladi / Reply

Zarb: A delicious Bedouin barbecue!

One of the most amazing, mouthwatering dishes I’ve ever tasted while travelling was at a Bedouin camp in the desert of Wadi Rum, Jordan (on a truly awesome Intrepid trip!). It is called Zarb and is a traditional succulent Bedouin meal, aromatically seasoned with herbs and spices, and slow cooked in an underground fire. Zarb is actually the name of the underground oven/BBQ, and so the dish is named after it.

Ingredients:

- Meat: Chicken or lamb
- Onions
- Potatoes
- Lime juice
- Salt
- Black pepper
- Cardamom powder
- Coriander dried powder

Preparation:

The chicken/lamb are cut the day before and marinated in a mixture of aromatic herbs and spices overnight: salt, black pepper, cardamom powder, coriander dried powder, lime juice and chopped onions. The next day, wood fire is prepared in the zarb and left until the wood is burnt into charcoal. The spiced meat and vegetables are placed on iron racks above the charcoal. Then, the pit is sealed with a metal lid and buried under sand so the heat and smoke do not escape. The meat and vegetables cook in their own delicious juices for 3 hours. Try to be nearby when it is brought out as the smell is gorgeous! What you get is meat with a BBQ charcoal flavour, but so tender that it falls off of the bone and the vegetables are to die for! This dish is sooo good I wish I was eating it right now!

And to top it off…you sit around on mats and cushions with your fellow travelers and Bedouin hosts while you eat this amazing meal, drink tea around the fire, and sleep under the stars that night. It doesn’t get any better than that :)

The dough balls from which Beijing’s breakfast delight are born are not treated with the same level of attention and artistry as an Italian chef spinning a pizza base in the air. In fact, at my old ‘local’ in Beijing’s Sanlitun district it barely gets 5 seconds of the street vendor’s attention for a quick roll-out with a small stick to the size of a small pancake before being tossed into the sizzling oil on the roadside makeshift hotplate. The smell immediately captures you – for me it’s like walking past my favourite take-away shop and being hit by the smell of all things deep fried and lightly salted. Into a hole in the centre of this little ‘pancake’ (excavated with a chopstick) gets broken a fresh egg, before it is flipped to fry a nice golden colour reminiscent of a hashbrown. Fried until it is slightly crispy on the outside but still soft on the inside, it is taken off the grill and while steaming hot is brushed with a hot chilli sauce, a brown, salty bean paste and then topped with shredded lettuce. Often I would go for some of the optional extras – the addition of a few bacon rashers really tops it off, or a sausage if you are REALLY peckish. To the locals it is called Jo Dan Guan Bing (also known as the ‘Egg McMao’), and on nearly every major corner in Beijing before 9am you’ll see workers lined up and grabbing their own favourite combination on the way to the office. At 2.5rmb a piece (approx A$0.40) it’s a bargain, and on a cold Beijing winter morning it is just the thing to warm you up and get your tastebuds tingling. One of my favourite delicious discoveries. Who said chilli and breakfast don’t go together?

My landlady in Bangkok used to cook for me every Tuesday… I still have no idea why, because i couldnt undrstand any thai at the time.. But her som tam was second to none. It’s a green papaya salad with chillies, tomato, beans, dried shrimp, fish sauce and nuts… And for the life of me I can’t find a single street vendor or restaurant in Bangkok who can make it the same way she did.
Luckily it’s all delicious so sampling every single batch I find whenever I’m back in Thailand is one of my favorite things to do.

On a recent trip to the north of Thailand our trekking guide demonstrated that you don’t a kitchen or expensive ingredients to concoct a culinary delight! As night fell, he found a large bamboo stick and filled it with sticky rice and a little grated coconut before placing it on the fire to cook. The moisture from the coconut and the bamboo slowly infused into the rice and 30 minutes later he peeled the bamboo like a banana and treated us all to delicious coconut sticky rice. Simple but unforgettably delicious![img]https://www.facebook.com/photo.php?fbid=10263965823&l=5bfa065f2a[/img]

Oh, so many to choose from. From cookery lessons in people’s homes, to watching dhaba-wallahs in India, to just going into a shop and doing the what-is-it/where-does-it-come-from/how-do-you-cook-it routine.

This is a recipe for besengek tempeh modified from one taught me by an Indonesian friend I’ve since lost touch with. I believe the (original) recipe is Javan, and is certainly from somewhere in Indonesia. The original is short on green vegetables and very heavy on protein, so I fiddled with it to make it more balanced. It’s based on overripe tempeh which, here, means you have to make it yourself. I like tempeh, but here all you can get in the shops is ripe (white) tempeh, not overripe (black) tempeh.

Tempeh, for the uninitiated, is a fermented soya bean cake (you can use just about any bean, but soya is most common). Black tempeh has been fermented for a little longer than usual. I first acquired a taste for it after some fermented a little too long overnight.

Heat a wok, add some vegetable oil, and add a couple of thinly sliced shallots, several crushed cloves of garlic (I like to use several, but you can leave these out) and saute for a couple of minutes, until the shallots are starting to brown. Add fresh, chopped, chillies to taste. Saute for about another 30 seconds.

Add the following:
* about 200 grams of overripe tempeh, cubed (50:50 ripe:overripe tempeh also works, and gives a different flavour).
* about 75 grams of chopped yardlong bean (kacang panjang).
* a teaspoon or two of crushed laos root (galangal) (NOT ginger!)
* 2 daun salam leaves (bay won’t do, but kadi patta (curry leaf) would in a pinch, although this is unusual in Indonesia).
* a bit of salt
* 1 tsp unrefined sugar or palm sugar (the darker the better)
* 1 tsp turmeric (this is mostly colour, to offset the white coconut milk against the rice, so you can leave it out)
* 100 mls or so water.

Cover, bring to the boil, and simmer for about 5 min.

Add 1 tin coconut milk (or equivalent fresh, if you can get it). Simmer uncovered for about 10 min or until beans are tender.

Remove laos (if you’ve used laos paste/powdered laos, just leave it in, obviously) and daun salam. Serve over rice.

Variant: saute some onions with the garlic and shallots. Replace the beans with another suitable green vegetable – an Indonesian one if you can find it; improvise if you can’t.

You can get yardlong bean and galangal/laos in just about any Chinese supermarket. French beans have a similar flavour to yardlongs. Daun salam is harder to get, but try the nearest Thai/Malaysian/Indonesian grocer.

Diana Hinterleitner / Reply

Camel burgers in Morocco – very tasty

[img]http://www.ecocasavacanze.it/it/ricette-siciliane/primi-piatti-pesce/ricette-siciliane-pasta-o-riso-con-nero-di-seppia[/img]
After a culinary tour of Northern Italy I could probably name at least two dishes per region I visited as the food was so good. However, there’s one dish I had 3 times and that was the Nero Di Seppia pasta in Venice. Make from black squid/cuttlefish ink the spaghetti looks like a plate of witches hair when it arrives at our table. Yes, its scary looking cause you don’t associate pasta to be black but get over the looks and your friend’s grossed out faces and you’re in for a wonderful treat bursting with flavours fresh from the sea. Just don’t forget to wipe your mouth as it is a little messy! Paired perfectly with a prosecco, another local specialty. Buon Appetito!

My intrepid trip to Peru was due to start on February 3rd. I flew down a day early and decided to not go touring because I wanted to wait to tour with my group. I decided to sign up for a peruvian cooking class. It was amazing. I learrned how to make ceviche, Papa a la huancaina, and Aji de Gallina. I cant wait to make them again and re-live my experience.

LEBERKNOBELSUPPE
had this allover Austria could not get enough!!!

Ingredients

* 1 lb Chicken Livers, parboiled for 5 minutes
* 2 slices white bread, torn into crumbs
* 2 eggs, separated
* 1/4 cup soft Butter
* 2 teaspoons chopped Onions
* 2 tablespoons fresh Parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon Pepper
* 2 tablespoons flour

Chop parboiled Chicken livers very fine.

Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.

Beat egg whites until stiff; fold into meat mixture.

Shape into 1 1/2 inch meatballs.

Drop them into gently boiling stock.

Simmer 6-8 minutes.

Add additional parsley to stock for garnish.

I’ve always had a love of curries, so when I discovered this incredible Thai Green Curry, I was in heaven. I like my curry hot, but as each person is different, so are their taste buds and the amount of chilli can vary accordingly.
Now the ingredients list is as follows:

Approx 800ml of Coconut Milk,
4 Kaffir Lime Leaves,
Some Peanut Oil,
1kilo Chicken meat (I use Breast, but thighs are just as good)(Cut however you like),
2 tablespoons of both fish sauce and lime juice,
2 pinches of grated palm sugar,
Any vegetables you desire ( I use Green beans, Zucchini, Carrot and Broccoli),
A handful of Thai Basil Leaves,
a handful of Coriander,
Chilli (Up to you how many you put in and what sort),
and last but not least, 2 Tablespoons of the Green Curry Paste ,

Now I make my own Curry paste as well, and I have a secret recipe for that, but it is fine to use the jar paste as well.

Now, firstly you will want to heat up a large saucepan or wok, and start to cook the curry paste until it is intensely fragrant. Then you’ll add your coconut milk, and tear up the lime leaves and drop them in as well. Bring the mix to the boil and then reduce the heat, simmering for about 5 mins.

Now, While the sauce is simmering, heat up a frypan with the peanut oil and cook the chicken. Once cooked, pull it out and put it on some paper towel to soak up any excess oil.

Once drained, add the chicken to the curry mixture and stir in the fish sauce, lime juice and palm sugar. Simmer, for another 5 minutes and then add the vegetables that you like, and the thai basil, chilli and the coriander. Cook until the vegetables are done.

Place the curry in a serving bowl and serve with some steamed jasmine rice.

Now that recipe will serve four people and is great for a family, once you have found the right amount of chilli to put in, if any at all.
Enjoy your meal!

Easy recipe…I tried this at the bus station in Reykjavik. Chop off the head of a sheep and boil it in water getting rid of all the hair. Cut the head in half. Serve with a side of potatoes. Surprisingly it wasn’t that bad once you got over the thought of what you were eating! I would rate the cheek the tastiest, than the tongue, and then the eyeball. But it wasn’t that good that I would ever try to do it again!

I was just sharing the recipe for garlic soup with someone a few days ago after finding the scribbled notes on a piece of paper I brought back from Czech Republic many years ago:

Brown an onion in some oil. Add 2 quarts of water and 2 bouillon cubes (or I just add chicken stock). Add a grated potato. Simmer 15-20 minutes, until the potato is cooked. Add some herbs and salt (whatever). Add 20 cloves (or more) of crushed garlic and remove from heat. Top with croutons and cheese (best is Port Salut since I have no idea what kind of cheese we used in Czech Republic). Try to feed to everyone around you because you’re gonna smell garlicky.

While in Australia we made the following recipe taking in some of the near by Asian flavor and mixing with the tradition of cooking dinner on the Barbie. We invented the best Turkey Burgers

2 1/2 lbs. ground turkey, 1/2 c. green or red pepper, 1/2 c. scallions, 1/2 c. bread crumbs, 1/2 c. teriyaki sauce, 1 tsp. red pepper flakes, 1 tbsp. ground ginger, 1 egg it is even better if you can get some fresh Pineapple to throw on the top of the Burger!

Isn’t it funny how getting to know a place is so closely linked to food? I lived and worked in Tanzania for a while and loved walking through the markets relishing all the sights, sounds and smells … and that’s where you discover the heart of the culture. I got to know the different stall owners – who grew which vegetables and who sold the cheapest pineapples, as well as which rice had the fewest stones and where you could find the sweetest papaya. There was a street heading away from the market down to the hospital where, if you were there in the late afternoon, you could find the lady who sold the most delicious sweet rice cakes fresh from her coal stove – my favourite! But a popular street food for Tanzanians is ‘chips mayai’ (chips and eggs). Here’s the recipe:

2 Tbs oil
1 large potato
2 eggs
Salt and pepper

Peel the potato and cut into chips. Using a small fry-pan, shallow-fry the chips in the oil until they just begin to turn golden. Crack two eggs into the fry-pan, pierce the yolks and toss with the chips. Add a generous dash of salt and pepper. Allow to cook through until the eggs are solid. Serve warm with pili pili (hot chili) sauce. Best enjoyed served in newspaper with grease running down to your elbows.

I had a pizza, in Pisa once! Here is a video to prove it…
http://www.facebook.com/photo.php?v=1248980065447&set=vb.1257823135&type=2&theater
It only goes for 36 seconds,.

Gaining 10kilos in my six months in Portugal was no doubt encouraged by the incredibly tasty bacalhau! Shredded salted cod, with onions and potatoes, loads of garlic and pepper, all washed down with wonderful (and cheap!) Portuguese red wine! Mmmm…

Lucinda Wilkinson / Reply

One of my favorite foods (so many to choose from!) while travelling through Vietnam was spring rolls, I had to sample some in each town! The recipe I use at home is 1/2 onion, 1 carrot, 1//2 turnip and a handful of peas mixed and squeezed through a cloth to remove juice. Mix vegtables with 100g pork mince, ts stock powder and pepper. Roll in rice paper and deep fry. Enjoy!

Crispy Vietnamese Pancakes – Banh Xeo. I love all vietnamese food as the flavours are fresh and vibrant. On a recent trip to Vietnam with my husband, we discovered Banh Xeo. They are crispy rice pancakes usually filled with pork, bean shoots and shrimps. You then add vietnamese mint, coriander and basil and dip into Nuoc cham (vietnamese dipping sauce). Mouthwateringly delicious! It’s even easy to replicate at home and great served with a cold glass of beer!

Maude-Emilie Theberge / Reply

I had the chance to go to New Zealand last July, as I was doing an exchange semester in Sydney, Australia. It was actually my first ”real” travel outside Quebec, Canada. I definitely fell in love with that country and its culture. I traveled from the north island to the south island, so I discovered a lot of new dishes. I went to the Vines village in Marlborough and tasted the most amazing spices, vinegars and oils. It was really interesting to taste all that kiwi products and even have free wine with it! I will post some of my pictures on the Facebook page so you could see how lucky I was! It’ll definitely whet your appetite!!! :) [img]http://www.google.ca/imgres?q=vines+village,+melborough&um=1&hl=en&client=safari&sa=N&rls=en&biw=1280&bih=609&tbm=isch&tbnid=dwTHAtUe_nSabM:&imgrefurl=http://www.nooschi.com/2009/10/bike-wine-tour-through-marlborough.html&docid=lacqluMb2C2FBM&imgurl=http://farm3.static.flickr.com/2572/3968989376_46f05a4184.jpg&w=500&h=333&ei=PYQ5T6O5MKrciQKv-uWLBg&zoom=1&iact=hc&vpx=170&vpy=153&dur=398&hovh=183&hovw=275&tx=124&ty=98&sig=110665436274975482662&page=1&tbnh=131&tbnw=175&start=0&ndsp=18&ved=1t:429,r:0,s:0[/img]

Kangaroo bangas with mash & peas!!! Right here at home.

Seraphina Agosto / Reply

Wow! I could choose any number of things…but even though I’ve been all over the world, when I think of food I think of my dad’s birthplace…New Orleans, LA! In particular, one of my fondest memories is dunking a piece of crusty french bread into the spicy, buttery goodness that is BBQ Shrimp! I’m not talking grilled shrimp…I’m talking Creole seasoning, pepper, oniions, garlic, lemons, white wine, cream and BUTTER! The delicate spice of the Creole seasoning flavors the shrimp while the remaining ingredients make up the sauce. You gently saute the shrimp until they turn opaque and then smother them in the sauce. Voila! Yumminess. Not only do you get wonderfly flavored shrimp, but you get a great sauce for the bread….Might have to plan a trip to NOLA!

Hands down, Iberico con tomate from Madrid, Spain. My husband and I have figured out how to make a fairly close version at home in Canada (but of course, it will never be as good as the original);
Toast one whole wheat English muffin. While EM is toasting, put one whole over-ripe tomato in blender, add a splash of Spanish olive oil, a dash a sea salt, blend. Add an additional splash of olive oil directly to open faces of the English muffin. Spread tomato mixture over English muffin. Top each half with a slice of Iberico ham. Enjoy the best Spanish breakfast of your life!

Anything that keeps to the KISS theory (Keep It Simple Stupid) is a winner with me! Which means a Spanish Tapas comes top of the list! Nothing beats ordering the best mojito you’ve ever had in a little back alley bar in Valencia & receiving a slice of bread with delicious jamon ham & some cheese, all for the low low price of €3! Heaven!

For ALL those travellers coming to good ole NZ!! Come north to my place by the sea and I’ll serve you up “Hot Maori Fry-Bread stuffed with YUMMMY Mince first…Dribbling with NZ’s own Pure Butter” Then for DESERT….” Warm Fry-Bread stuffed (once again!!) with Your Choice Of ICE CREAM (Choc-Mud, Hokey-Pokey..endless!!) with a side plate OF…..Freshly Mashed NZ STRAWBERRYS mixed with Fresh NZ CREAM!!!!
You are then Welcomed to head down the road to One of our Many Local ATAAHUA(Beautiful) BEACHES, to work off all that YUMMY KAI (Food)!!!!!
See You When You Get Here!!! :)!! Ka kite kia koutou nga hoa ma!!

A simple mouthwatering Thai Red Curry with chicken. I made this with a local Thai friend while in Chang Mai. The main ingredients are coconut milk, freshly made red curry paste, thinly sliced chicken, fish sauce, palm sugar and fresh coriander. The trick seems to be ensuring the coconut milk is heated enough to create coconut oil to infuse the freshly made curry paste.. We enjoyed this in the heat of the day with a cold local Thai beer! Yum!! I have often cooked this for friends and family and they love it!

Seafood Paella — from my trip to Spain in 2009.
Sautee garlic, onion, and crushed tomatoes in oil and let brown. Add saffron, then add rice. Add warm water or white wine if preferred, and do not mix or stir, just let it cook on its own for at least ten minutes undisturbed. Then add seafood — clams, mussells, squid, prawns, or any fish you may have. Cook another eight to ten minutes, then top with green peas. Serve with chopped parsley and lemon.
You’ve been transported to Espana !!!

I was in the Peace Corps in Ghana in 97-98. My tastes and stomach didn’t tolerate all of the hot pepper and palm nut oil added to almost everything but I loved various versions of Jollof Rice. I’m sure my recipe is not how the chop shop on the side of the road made it, but I’m in Indiana now so here is my recipe.
Heat oil in a large pot and brown cut up chicken (1- 2 pounds). Remove chicken and add to another pot with 4 cups of chicken stock, bring to a boil, reduce heat and simmer for 20 minutes to completely cook chicken. Back in first pot, keep a couple of tablespoons of oil. Saute a couple of chopped up onions and 3-4 cloves of garlic. Add 3 cups of rices to the mixture, stir for 1-2 minutes. Add 4 oz tomato paste to rice mixture and stir to coat. Add 2 cups chopped (canned or fresh) tomatoes and let cook a couple of minutes. Add chicken and stock from pan 2 to this pan. Add desired spices (sea salt, fresh ground black pepper). Bring to a boil, then reduce heat to simmer and let rice cook approximately 20 minutes covered. Remove from heat and let sit another 10 minutes or so until all liquid is absorbed. Authentic Ghanaian Jollof Rice would definitely have hot peppers and use palm oil to fry a whole hacked up chicken in and would use Maggi cubes and water as the stock.

Chile en nogada – native to Pueblo on Mexico! Amazing dish with many flavours I’ve never tasted anything nicer. It’s a green pablano chili stuffed with Piccadilly. Wrapped in a tortilla and deep fried and served with a walnut cream sauce, sprinkled with pomegranate seeds! It’s so good they have a whole festival dedicated to it-it’s a definate winner for me!!! :)

BBQ in Wuxi, China! I lived in Wuxi for 10 months and enjoyed going to the “Village” just down the street from the University I taught at. There was one particular BBQ stand that was run by a small family. You could choose which ever meat and vegetables you wanted – the best was eggplant, tofu wrapped lettuce, bacon wrapped green beans, lotus and bread. They barbequed or grilled the vegetables and added a variety of seasonings and sauce to make them delicious. I wish I knew exact which spices they used so I could try it back home. The sauce was slightly sweet as the jurisdiction I was in was known for sweeter foods.

My fav food is Somtam from Thailand. It should be made with unripe papaya but that’s kinda hard to find in Ireland so I substitute carrot or cucumber: cut or grate into long thin strips and add to fish sauce, garlic, chilli, tomatoes, peanuts, dried shrimp, palm sugar and lime juice. Aroy mak!! :)

Lardy cake!! Speciality of Oxfordshire,England and best bought from Nash’s bakery rather than baked at home. And yes… it has lard in it… but believe me, those calories are worth it!

Tom Yung Ghoon soup from Thailand, hot hot hot and very addictive..it has water, lemon grass, mashed galangal, lime leaves, Tamarind paste, fish sauce, shrimps, peppers, onion, chilli paste, mushrooms, tomato, squeezed lime and cilantro.

It set’s your taste buds alight with the sweet, sour and hot sensation, I’ve tried to replicate it at home but the produce to make it is no where near as good and as fresh as in Thailand.

I have to say the best Soup I’ve ever tasted.

River fish stuffed with a mixture of pork, lemon grass, chillies, ginger and tomatoes; steamed in banana leaves. Serve with steamed rice or sticky rice. The combination of fish and pork sounds improbable, but the pork adds moisture and plumps the fish out. You’ll want a dipping sauce with it too. Sounds radical, but I’d suggest some peanut satay sauce. We had this in Luang PRabang under a tree full of star-shaped paper lanterns!

I have been living in the carribean for a year now and this is just one of my many favourite local dishes here – conch fritters:

Ingredients
Fritters:
1 quart oil for frying
3/4 cup all-purpose flour
1 egg
1/2 cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
1/2 onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Dipping Sauce:
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce/jerk seasoning
salt and pepper to taste

Directions
1.Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
2.In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
3.Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
4.In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

How about a free trip for a couple in their 60′s for a change

I’m so much of a food lover that it’s hard to make a choice from the nice dishes i’ve had abroad. Probably the best was a starter course i’ve had in a Greek fusion style restaurant in the town of Parga. Parga beïng a small holiday resort offers you many of the classic Greek restaurant. Good food generally, but on our last day we we’re pleasantly suprised by the restaurant ‘The Five Senses’. They made the most spectacular diner as a whole. But their Suid Arm starter was absolutly amazing. Pan fried in a combination of Greek and Italian herbs and giving it a finish with a delicious greek white wine.
They managed to serve very good Greek wines with all the courses. Also a revalation, since Greek wines as a whole are not known to be the best in the world. For you wine lovers, try one of the red wines from the Drama region and you won’t be dissapointed.
To finish this story the owners showed the best of Greek hospitalty by presenting us a choice of their local liqueur’s. As they had noticed we we’re enjoying our selve so much. They left all the bottles for us to drink as much as we liked…

What exactly are you supposedly winning as i see all costs are your own?
Quote-”11. All flights (international and domestic), pre and post accommodation, transfers, spending money, meals, travel insurance, passports, visas, vaccinations and all other ancillary costs (as well as obtaining any of these) are the responsibility of each winner.” -unquote

I’ve always inspired to go to France to experience the wonderful pastries. So, I’ve decided to attempt to make my own little piece of France at home with Brie Pastries. Using Pillsbury crescent rolls, I cut up the Brie into small slices and cover them with the pastry into pockets. I bake them as directed on the package. I usually eat them with slices of pear or apple. Sometimes even an apricot or grape jam tastes great with it, too.

Difficulty level: 3/5
Spicy level: 4/5
Prep time: 1/2 hour
Cook time: 1/2 hour

I imagine some of these items may be difficult to find ifyou don’t have a local chinese grocer, but you can find everythiing at Calgary’s T&T supermarket!

You will need:
A wok or deep frying pan
Long chopsticks or some tongs that are appropriate for the pan you are using (what i mean is use chopsticks if it’s a non stick pan, otherwise, you can use steel)
A very sharp knife
2 cutting boards (one for veg and one for meat)
Deep serving dish

Ingredients:
Prickly Ash Spice (In french it’s called Poivre Chinois, so I suspect in some markets it might be called Chinese pepper)- A palm full
Whole dried red chilies (A palm full, crushed by hand)
Farina/ potato starch- you can sub corn starch, but you can sub for potato flour. (Approx 2 tablespoons, coat meat on both sides)
Chili/broad bean paste (about 2 tablespoons)
oil (2 tablespoons, one for the second step, the other for the third step step)
soya sauce(About a tablespoon)
salt(about 2 teaspoons)
water (approx 4 cups)
chicken bouillon granules n(about a tablespoon)
green onions (4-6, cut into 1/4 inch pieces)
fresh ginger (a good fat two inches or so, you don;t have to peel it, but chop it fine)
fresh garlic (a half a bulb, peeled and sliced thin)
2 heads of romaine lettuce (washed and cut into about 4 pieces per leaf,leave rib in)
1 Pork Loin Roast Rib End cut in four long ways then sliced paper thin
(best method is to partially freeze the pork and then slice, it’s easier)

Step: 1
Place meat in a steel bowl and add soya sauce, salt and farina. let sit until ready. this will tenderize the meat.

Step: 2
In your wok/pan heat chili bean paste in oil.
Once heated, add green onions, ginger and garlic. Fry until soft, but not browned (like 2 minutes).
Add water and chicken bouillon.
Bring to a boil.
Add romaine.
Cook until softened, but not soggy.
Remove romaine with chop sticks or tongs to a deep serving dish (glass is nice so you can see the layers).
LEAVE BROTH IN PAN.
Bring broth back to a boil if it cooled.
Add meat, separating quickly into individual pieces.
Cook until done (only needs a few minutes)
Pour meat and broth over romaine.

Step: 3
Clean out pan, or use a new one.
Heat oil.
Add prickly ash spice and
Whole red chilies crushed in hand.
head until just starting to crackle.
spoon over pork.

And voila, a sensory explosion will occur and your taste buds will salivate every time you think of it.

Note: you don’t have to eat all the spice, a lot of it will fall off, when you pick up the food with your chopsticks, so if you aren’t fond of the crunch, don’t worry about it!

Thai Sunshine Yum-Yum

Preparation time: lifetime plus 15 hours travel
Baking time: as long as you can stand
Number of servings: 1-2

Begin by packing as few clothes as possible. Make sure they are in small, manageable pieces and lightweight. Take passport and board plane. Sleep, if possible.

Once ingredients are arrived, bubbling and excited, take tuk-tuk, overnight train, ferry and private boat to tropical island. Arrive at huts set into the cliff-face and set down luggage in appropriate location. Locate hammock and simmer for half an hour. Stir through fresh menu of fruit smoothies right from the tree, sweet and tangy, before deciding on first course. Order sweet spicy tangy pad thai, add some nasi goreng, and some spicy red curry, because…well, you can’t decide. And why should you?? Open a Singha beer to offset all the heat. Finish off with coconut cake before heading to the beach to bake until nightfall.

*Note: this recipe is hugely popular and you’ll want to make enough for a crowd. They will ask for more, believe me.

A Delicacy from Chau Doc, Vietnam

Seasoning the meat is the most important stage and requires a variety of spices: chopped garlic and shallot, sugar, salt and seasoning powder. It takes 15 to 20 minutes for the meat to absorb the spices.

When done, the skins are coated with pure honey to enhance their aroma and give them a golden brown appearance. A perfect roast should have a reddish crispy skin and is served with fish sauce and green mango.

And, like many dishes in Vietnam, you can’t go wrong by serving it with generous helpings of potent home-brewed rice wine

What meat am I talking about? … Rat of course! Gorgeous, tastes quite like rabbit.

I spent a summer in Italy working with an archaeological dig. In order to subsidize the program fees, I agreed to be the site chef for half the trip. I had never cooked for myself before (nevermind 3 meals a day for 40+ hungry people!) and I did not speak Italian, but out of necessity I quickly connected with the local shopkeepers and bakers and embraced Tuscan cooking. The one recipe that I (and our dig team) lived on that summer was a simple white bean dip that we served with fresh Tuscan bread made at the bakery in our village–a few cans of cannellini beans, lots of garlic, fresh lemon juice, salt and pepper, all blended together. Because our kitchen equipment was limited to a blender, 2 burners, and a hot plate, we probably could not have survived the summer without that dip!
My Italian food experience became an integral, life-changing, memorable part of my trip. Since that trip, I have not had the opportunity to travel abroad again but I try to sample cuisines from around the world and hope to travel again soon.

One of the hotels I stayed at in Brazil had a DELICIOUS avocado smoothie every morning at breakfast. Here’s my version of it:

1 ripe avocado – pitted and cubed
1 cup vanilla coconut milk (So Delicious brand, not the kind in a can)
1/2 cup vanilla yogurt
2 tbs honey
ice cubes if you want it in a more smoothie texture, but it was more creamy in Brazil

Blend all of the ingredients together and enjoy!

Well, it’s less a recipe per se, and more “how i eat momos after going to Tibet with Intrepid.”
And, how do I eat them? By finding the Tibetan neighborhood in Queens in New York and then ordering them there. that counts, right?

Masala Dosa, it’s the very first thing I eat every time I go to India, whether it’s early in the morning, or late at night…it’s dosa that does it for me!

Leave a reply

required*