Your guide to the food and culture of the tropics

Author:

Cauliflower Rice, New Year's Resolution, New Year, healthy, healthy recipes

How Cauliflower Rice Could Save Your New Year’s Resolutions

Kick-off 2017 in a healthy way with our favorite recipes using cauliflower rice that won’t sabotage your New Year’s resolutions.

If there are two words which can easily sum up my 2016, they would have to be ‘cauliflower rice’. Since discovering it at the beginning of the year it has become a true staple in my kitchen and there probably hasn’t been a single day that I haven’t had a serving of it left over in my fridge. Cauliflower rice is easier to cook than rice, just as versatile an ingredient and automatically slashes the carb and calorie load of any meal. As someone who’s used to having dinner relatively late, this is an absolute godsend. While a cup of brown rice boasts 238 calories, the same amount of cauliflower rice has only 28. If you want to seamlessly reduce calories to your daily food intake, cauliflower rice is simply invaluable.
Clean and healthy eating is undoubtedly right at the top of people’s New Year resolution list, year after year. Yet the majority invariably revert back to old habits (you know, those greasy-take-away-3-times-a-week-type habits) by the time February rolls around. Somehow, there is a misconception that healthy = boring. Stop that vicious cycle of resolution failure by incorporating cauliflower rice into your favorite tropical meals. We promise it’ll be the most effective way to keep your New Year’s resolution of clean and healthy eating, all year long.

Cauliflower Rice Recipe

Let’s get the cauliflower rice recipe out of the way first, and then we’ll offer a few suggestions on how to utilize it in tropical recipes.

Cauliflower Rice
 
Save Print
Ingredients
  • 1 Head of Cauliflower
Instructions
  1. Cut the cauliflower into small florets, including the stalk. Give everything a good rinse under the tap.
  2. Steam for 15 minutes or microwave on high for 7 minutes, until very soft. It is important not to boil the cauliflower in a lot of water, otherwise it becomes waterlogged, rendering more of a cauliflower sludge rather than cauliflower rice.
  3. When cooled, transfer to a food processor and pulse lightly 2-3 times, until the cauliflower resembles rice. Do this is small batches.
 

Congrats, now you’ve made cauliflower rice in a million recipes.

There’s a very good reason why rice is the tropical world’s most consumed staple. It’s easy and relatively cheap to grow, filling when consumed and boasts a long shelf life. Not so much with cauliflower rice (just yet). So although you may not find it served in restaurants in the tropics, it is an invaluable and healthy way to reproduce your favorite tropical dishes at home. The genius thing about it is that you’ll be inadvertently consuming yet another serving of vegetables at every meal. Surprisingly, I find that once riceified, cauliflower reduces in volume quite a bit, so one whole head only feeds 2 people as a main meal or even side dish.

Cauliflower rice can be used in place of rice in just about every tropical meal recipe, from fried rice to tropical stuffed bell peppers, pilaf (add coconut oil and macadamia nuts for added oomph) and Mexican chili con carne (recipe to follow) although the cauliflower & refried beans combo can have some undesirable side-effects, so I tend to skip red beans when using cauliflower, using cannellini instead. So go ahead and make your first batch of cauliflower rice and we’ll assure you, it’ll be the best and healthiest addiction you’ll ever enjoy!

Cauliflower Chilli con Carne

Mexican Chilli is my go-to guilt food, that one comforting meal that, with just one mouthful, makes everything in my world right again. I guess that’s where the term ‘soul food’ comes from. But chili is as bad for my waistline as it is good for my soul, mostly because I tended to devour it alongside a bowl of fried tortilla chips. My bad. However, since I’ve discovered cauliflower rice (you probably saw that coming!) I’ve drastically reduced the calorific content of this spectacularly tasty dish. So much so, that I can safely make it once a week without having to fast for 3 days afterward.

Buen provecho!

Chili Con Carne with Cauliflower Rice
 
Save Print
Ingredients
  • 1 brown onion, grated
  • 1 carrot, grated
  • 2 stocks celery, grated
  • 1 red bell pepper, grated
  • 200gm lean beef mince
  • 1 tsp cumin powder
  • 1 tsp smoked paprika powder
  • 1 can cannellini beans, drained
  • 1 cup cherry tomatoes, halved
  • 1 can tomato puree
  • 2 cups boiled water
  • Chopped red chilies, to taste
  • 1 avocado, cubed
  • 1 bunch coriander, finely chopped
  • Vegetable cooking oil
Instructions
  1. Sautee the onion, celery, pepper for a few minutes until soft and onion is translucent.
  2. Add the spices and mince and cook for a few minutes until the mince has browned.
  3. Add the cannellini beans, cherry tomatoes, and tomato puree to the pot, stirring well. Pour in 2 cups of water, lower the heat and simmer gently for 30 minutes.
  4. Once the stock has reduced, turn off stove and stir in a little of the chili, as well as salt and pepper. Allow to cool before tasting for spiciness, and adjust accordingly.
  5. Reheat to serve, pour into individual bowls, top with diced avocado and chopped coriander.
  6. Serve with cauliflower rice
 

Grilled Creamy Chicken & Mango Skewers

One of the most delightful aspects of tropical cuisines is that they have such a knack for including a mix of delectable fruits in almost every dish. Mangoes are the national fruit of the Philippines, yet this golden and flavorsome tropical fruit is grown in every corner of the globe: from Brazil to Indonesia, Nigeria to India. Mangoes are not only packed with antioxidants, but they can turn a humble grilled piece of meat or seafood into a symphony of taste. In this recipe, you can substitute chicken with prawns, or prepare a batch of each, served alongside a roasted vegetable salad and cauliflower rice for a hearty and healthy main meal that is ridiculously easy to make.

Chicken & Mango Skewers
 
Save Print
Ingredients
  • 1 lb chicken breast, cubed (or 1 pound fresh prawns, shelled and deveined)
  • Flesh from 1 mango (or 1 can mango puree, with no added flavor or sweetener)
  • 1 tsp cumin powder
  • 1 jalapeno, finely chopped
  • Salt and pepper to taste
  • Packet wooden skewers, soaked in water
  • Juice of 1 lime
  • Cooking oil spray
  • ½ cup chopped fresh coriander
Instructions
  1. In a food processor, blend the flesh of the mango with the cumin, jalapeno, and lime juice, and season to taste with salt and pepper.
  2. Marinate the chicken cubes (or prawns) in ⅔ of the seasoned mango puree for a couple of hours, or even overnight for extra flavor.
  3. Fire up the grill, skewer the chicken or prawns, and grill until cooked through.
  4. Top with remaining ⅓ mango puree and sprinkle with coriander. Serve with cauliflower rice.
Grilled turkey, healthy recipes, cauliflower rice, BBQ turkey

Jamaican BBQ Turkey

Spices are a healthy-nut’s best friend, that one cooking trick that makes healthy, fat and sugar free meals taste hearty and delicious. This Jamaican BBQ turkey recipe is absolutely delicious, and the tasty white meat is made creamy and tender by a mouthwatering marinade of spices including cinnamon and clove, as well as lime juice.

This recipe is super easy to prepare and cook and, served together with the cauliflower rice makes for a fantastic meal. You can also marinade fresh turkey pieces and freeze until needed.

Jamaican BBQ Turkey
 
Save Print
Ingredients
  • 4 large turkey pieces, with bone
  • 1 spring onion, chopped
  • 2 cloves garlic, crushed
  • 2 green chillies, chopped
  • 1 tbsp grated fresh ginger
  • 1 tsp allspice powder
  • ¼ tsp cinnamon powder
  • ½ tsp clove powder
  • 1 tbsp soy sauce
  • 1 tbsp juice of fresh lime
  • 1 tbsp olive oil
Instructions
  1. Combine the turkey pieces with all the other ingredients in a bowl and mix well, rubbing the herbs and spices into every nook and cranny of the meat.
  2. Marinade overnight – or a minimum of 8 hours.
  3. When ready to cook, preheat BBQ or grill.
  4. Remove turkey pieces from marinade mix and place on BBQ, cooking until juices are clear. Turn only once.
  5. Meanwhile, collect leftover marinade and bring to boil, cooking for 3 minutes.
  6. Serve BBQ turkey, with boiled marinade on top, and alongside a serving of cauliflower rice.
 

table-1638826_1280

Savory Tropical Dishes for New Year’s Eve Dinner

Make New Year’s Eve dinner an affair to remember, with a delectable selection of savory tropical dishes.

Hosting a soiree for New Year’s Eve can be a daunting prospect, we know. With little time on your hands during this hectic season, concocting an exciting menu with minimal effort can seem like a mission impossible. But don’t fear, the tropics are here!
Try some savory tropical dishes to bring your New Year’s Eve dinner to life. And to make your job even easier, we’ve selected meals that suit a cocktail party if you’re aiming for a more casual affair.

Tropical Dishes for New Year’s Eve Dinner

Soy & Sesame Chicken Wings

Get your New Year’s dinner party started right with these sensational sticky chicken wings smothered in gooey sweet and savory soy sauce. They’ll transport your taste buds to the bustling night food markets of Southeast Asia with just one bite.

Soy & Sesame Chicken Wings
 
Save Print
Ingredients
  • 1 cup soy sauce
  • ¼ cup red wine vinegar
  • ½ cup brown sugar
  • ½ tsp grated ginger
  • ½ tsp onion powder
  • 1 packet sesame seeds
  • 1 lb packed pre-cooked chicken wings
  • 2 tbsp corn starch
  • ½ cup water
Instructions
  1. Combine all the ingredients (except the sesame seeds, chicken, corn starch and water) in a saucepan, combine and bring to a simmer.
  2. Combine the water and corn starch, mixing well.
  3. Add the corn starch mix to the sauce and bring to a boil. Stir often as the sauce continues to boil for 10 minutes, stirring often. The sauce will thicken as it cooks.
  4. Once achieved desired consistency – it should be quite thick – remove from stove and cool.
  5. Just before serving, heat a non-stick skillet and warm the chicken wings for 5 minutes.
  6. Add the sauce to the skillet, mix thoroughly and cook for 2 more minutes.
  7. Sprinkle the sesame seeds evenly over the chicken wings, mix well and transfer to serving platter.
 

Chorizo, Potato & Avocado Sopes

Sope is one of Mexico’s most adored finger foods. It consists of a cornmeal-based shell, topped with a host of savory ingredients. At home, sope shells are fidgety to make and rather time-consuming, but you can buy them ready-made right here, effectively making this a quick, simple recipe. If you’re hosting a more formal dinner, swap the corn tartlets for a pie crust, and follow the recipe to make a much larger quiche — then serve with the Cuban salad featured below.

Chorizo, Potato, & Avocado Sope
 
Save Print
Ingredients
  • 4 potatoes, washed, peeled and diced
  • 1 lb chorizo sausage meat (simply buy chorizo sausages and remove meat from skin)
  • 1 red onion, finely chopped
  • 1 avocado
  • 1 lime, juiced
  • ½ cup chopped cilantro
  • 1 tbsp olive oil, for cooking
  • Salt & Pepper to taste
Instructions
  1. Boil the potatoes in plenty of salted water until tender. Drain and set aside.
  2. Cook the chorizo in a little oil using a heavy-based skillet, for approximately 5 minutes, breaking up the meat as it cooks.
  3. Add the chopped onions and continue to fry for a further 10 minutes.
  4. Add the boiled potatoes to the chorizo mix and cook whilst smashing most of the potatoes with a fork. Continue until most of the mix has browned nicely. The crunchy bits are the best!
  5. Mash the avocado in a bowl, add the lime juice and mix with the cilantro. Salt and pepper to taste.
  6. When the chorizo mix has cooled (but is still warm), prepare the sope case or pie crust as per packet instructions, fill with chorizo mix and top with dollops of avocado.
 

Cuban Chicken Salad

Whether for a formal sit-down dinner or served in single-serve cups with gorgeous mini spoons for a stand-up app, this fresh chicken salad will go down as a treat. Traditionally, an ensalada de pollo includes boiled potatoes and a mayonnaise dressing, but we find that serving it on a bed of baby greens with a vinaigrette to be a much lighter alternative. Plus, the festive rainbow of colors will definitely bring your table to life too. Time-saving tip: Use ready-to-serve BBQ chicken breast cubes in place of diced chicken breasts.

Cuban Chicken Salad
 
Save Print
Ingredients
  • 4 cup(s) fresh mixed baby greens
  • 5 oz cooked skinless boneless chicken breast(s), diced
  • ½ cup pineapple, diced
  • ½ cup mango, diced
  • ½ cup red pepper, diced
  • ½ cup chopped black olives
  • ½ cup celery, diced
  • ½ cup cucumber(s), diced
  • ½ cup red Spanish red onion, finely sliced
  • ¼ cup cilantro, fresh, coarsely chopped
  • Ingredients for the dressing
  • 2 tbsp unsweetened orange juice
  • 1 tbsp rice wine vinegar
  • 2 tsp olive oil
  • ¼ tsp cumin
  • Salt & Pepper to taste
Instructions
  1. Place the dressing ingredients in a mason jar, tighten the lid, and shake vigorously for one minute. Store in the fridge until needed.
  2. Place all the salad ingredients in a large bowl and set aside until ready to serve.
  3. Add the dressing to the salad bowl and combine well just before serving.

Caribbean NYE Rum Punch

Don’t worry, we didn’t forget about the alcohol. Celebrate the New Year than with a taste of the Caribbean in this bubbly rum punch.

New Year's Eve, New Year's Eve Dinner, Champagne, Champagne Cocktail, Rum Punch

Caribbean NYE Rum Punch
 
Save Print
Ingredients
  • 3 oz. champagne
  • 1.5 oz. rum
  • 2 tsp brown sugar
  • 2 lime wheels
  • 6 mint leaves
  • Crushed ice
Instructions
  1. Combine the desired rum and champagne in a large pitcher.
  2. Place brown sugar, lime wheels and mint leaves in a cocktail shaker and shake vigorously to combine. Do this in batches. Add to pitcher.
  3. Serve in chilled glasses or over crushed ice.
 

Travel, travel jobs, TropicsGourmet, travel work, earning money for travel, travel money

5 MORE Ways to Earn Money While Traveling

Enjoyed our top 5 Ways to Earn Money While Traveling? Looking for more creative ways to support your wanderlust?

Here are a few more genial ideas you may want to look into before you pack your bags and head out to discover the world.

5 MORE Ways to Earn Money While Traveling

1.Casual bar & restaurant work

The savior of many young backpackers, casual bar and restaurant work is phenomenal because it allows you to earn some cash, double that with tips (in many countries), meet a bunch of friendly locals and, if you choose to work nights, still leave you with plenty of daylight hours to explore your intended destination.

Casual work in the hospitality industry is the preferred option for those on working holiday visas mentioned in our last post (link when live). The only bummer with this is that you have infinitely higher chances to find employment in touristy areas, although a rotational roster (say, one month on and one month off) can be an excellent compromise. What you earn in a few weeks in a tourist hot-spot will buy you a month of travel off the beaten path.

earn money while traveling, Tour guide, tourist, map, travel, travel jobs, travel work, TropicsGourmet

2. Tour guiding & driving

Tour guiding work is rewarding, incredibly fun and is a wonderful way to explore an entire continent – all at your employer’s expense.

From culinary tours to sightseeing tours and specific-interest tours, guiding is an amazing way to finally take advantage of your native language in a foreign country. You may be surprised to know that jobs in the tour guiding field are widespread and, if you’re capable, resourceful and have an outgoing personality, relatively easy to get. This, by the way, is how I traveled through South America and Africa for years. I ran English-speaking tours for various international companies and, once my Spanish and Italian were polished off, even ran foreign language tours back in Australia, my home country.

Contiki run young and fun tours through Europe, and overland companies like Oasis offer adventure tours through several continents. There are also plenty of flash-packing options in between.

earn money while traveling, cruise ship, cruise ship work, travel jobs, travel work, earn money for travel, TropicsGourmet

3. Cruise ship work

The floating equivalent of tour guiding work, cruise ship jobs are fabulous, especially if you’re just starting your travels. A lot more structured than other jobs in the field (you may only get one day off a week, for example) cruise ship work is nevertheless a lot of fun and can actually earn you a considerable salary. Moreover, you’ll get to visit exotic locations you may not otherwise ever get to see. Jobs in this field are open to all sorts of skilled workers. Simply think of a cruise liner and all the extras they include, like a gym, on-shore activities, restaurants, bars, beauty salons and spa services. Entertainment coordinators, water sport instructors, human resource managers and so on: you name it and a big cruise liner will probably need it. An even better alternative is scoring a job on a private yacht. You can check this guide out for more detailed info.

4. Seasonal work

Want to pick fruits in Australia, teach surfing in a luxury resort in Morocco or snowboarding in Japan? Then seasonal work is for you.

Farms, resorts and hotels love nothing more than a rush of fresh blood and crew every year. They find seasonal workers to be enthusiastic, usually multilingual and infinitely appreciative of the chance to experience a gorgeous part of the world at the best time of year. Professional companies and farms will also help you apply for work permits and organize accommodation. 

earn money while traveling, Travel, Travel jobs, Traveling, Earn Money for Travel, Busking, Music, Guitar, Guitar Case, TropicsGourmet

5. Get creative and put YOUR skills to good use

Honing in on your specific skills and thinking outside the box is arguably the best way to earn some extra cash while traveling. Because, at the end of the day, bar work is no fun if you’re an introvert and snowboarding in Japan is a tad unsuitable if you have never actually snowboarded in your life. So…what is it that YOU can do? List all your skills – and those you wish to gain – and get creative when googling opportunities abroad. Research, network and find that niche market that’s just right for you. Stuck for ideas? Ask your friends! Sometimes an outside perspective can work wonders. Maybe your photos are top-notch and you can sell them online – or ask hotels and resorts if they’d like a professional photographic portfolio done at a bargain price. Maybe you’re great with computers and you can offer web and graphic design services online. Play an instrument? Busking is immensely popular and one of the most portable work-skills you can have.

Get creative and find your own way to put your unique skills to very good use.

A last note…on working permits

The most important aspect which comes up time and again is the legalities of working abroad. This is a very personal decision. Work exchange programs, volunteering, and working for overseas-registered companies are legal in almost every single country, bar very few are exceptions.

When it comes to everything else, however, you should definitely inform yourself about the regulations which are tied to the particular visa for which you apply. If you can’t seem to make heads or tails of it, I suggest you contact the business owner or potential boss, and ask them what the regulations state about foreign workers. Whatever you do, keep in mind that getting caught working illegally can score you a huge black cross or your passport, something no avid traveler ever wishes.

Once you find a way to earn money while traveling, however, you can bet your bottom dollar that you’ll never look back, and you’ll see the world for the wonderful cache of opportunities it is.

Travel Work, Travel Jobs, Work for Travel, Money for Travel, Traveling, TropicsGourmet, Travel Woman

5 Ways to Earn Money While Traveling

Loved How to Quit Your Job and Travel the World in 5 Steps? Looking for ways to earn money while traveling? Join the club! We explore the world of nomadic adventurers with travel-lust in their souls and endless imagination. Let’s discover how they manage to fund their travels by working abroad.

“How on earth can you afford to travel the world?” This is, without a shadow of a doubt, the question I am asked most. When I mention that I write travel guides for a living, the response I get is almost universal: “Aaahhh of course you do…that makes sense!” It’s as if travel writing is about the only option one has when one wishes to earn money while traveling.

But let me tell you, it’s not.

I have been traveling the world for almost 13 years but have only been writing for the last six. How have I supported my travel-lust all this time? Easy! I’ve tour guided through two entire continents, tackled casual bar and restaurant work and taught English. Mind you, these are only the jobs I did for money. There’s still an exhaustive list of things I did in exchange for food and accommodation.

Some travelers feel that a ‘work exchange deal’ – whereby you work in exchange for a bed and a couple of hot meals a day – is not the same thing as earning money. But I disagree. Had I earned money painting that wall, rewriting that menu or managing that campsite, I would have spent it on food and accommodation, so as far as I’m concerned it’s one and the same.

Earning money while traveling simply means finding ways to keep yourself on the road longer. And that’s precisely what I’ve done. For 13 wonderful years.

Here are my top 10 Ways to earn Money While Traveling: 

1. Online Work

Out of all the ways I have earned money on the road, writing and online work has given me the greatest amount of flexibility. I don’t deal with guests and customers, I have no set schedule, my bosses are my clients, and (the best part) I get to move around as often as like. My next ‘office’ is just a plane ride away, to wherever I dream of going next. Having said this, online work has also been the hardest way to earn a decent living.  It took me at least two years to set up a solid reputation as a travel writer, and at least three until I could actively apply for jobs. Now that I have a solid reputation, clients approach me and I no longer waste time on fruitless job applications.

The scope of work available online is virtually limitless. You can find work doing data entry, reviewing of products, designing and supplying content for websites, and writing of any kind, from business reports to travel guides, product launches and even wedding dress descriptions! The world of digital nomading is absolutely huge. Just look at the extensive list on portals like Upwork and you’ll start to understand the kind of work you can find online.

earn money while traveling, Laptop, Travel, Travel Work, Travel Job, Online Work, Travel Writing

 

2. Working Holiday Visas

Working holiday visas are absolutely fantastic and give younger folks the chance to experience life in a new country, whilst earning a bit of cash on the side. Usually, on a 12-month working holiday visa, you have the option to work for a total of 6 months and play the tourist for the rest of the time. Canada, New Zealand and Australia offer perhaps the most known visas of this kind, but you may be surprised to learn they are not the only ones. You can also get a working holiday visa in Ireland, Singapore, and South Korea, whilst other countries offer visas for very specific kind of work like, say, nursing, au pair (nannying) and teaching. The only hitch with working holiday visas is that they are quite restrictive. Most are only available to those under 30 years of age with no dependents and limit the number of hours you can work and the amount of time you can spend at any one particular job. With many, a minimum amount of funds needs to be shown on your bank account before you’re allowed into the country. While some, like South Korea, you must be either be currently at a university, or have completed a degree within the last two years.

Once you’ve bagged one of these golden visas, the world is your oyster. Seasonal agricultural work is hugely popular and, in some countries like New Zealand, it will actually make you eligible for a 3-month visa extension. The most popular websites for finding jobs on a working holiday visa are TAW (Australia) WorkingHolidayStarter (New Zealand) and Jobs.ie (Ireland).

3. Work Exchange

Work exchange projects are extremely popular all over the world, and will give you a chance to extend your travels for much longer than you ever envisaged. In theory, you offer your services to locally-run enterprises, be they campsites, hotels or businesses and, in return, they provide you with food and accommodation. The kind of work available is varied as are the destinations on offer. Just take a look at the most popular sites like WorkAway, HelpX and WWOOF to get an idea. From helping with housework in Sydney (Australia) to running a hostel in the Dominican Republic or getting your hands dirty in an organic farm, the options for this kind of ‘volunteer’ work are endless.

The only downside of this kind of work exchange is actually the one thing it prides itself on most, as this is a relatively unstructured and unmonitored system of job placement. The lack of monitoring can leave you open to unfavorable experiences. Unlike traditional volunteering programs, which are connected to registered NGOs for example, the jobs and employers are not vetted and placements aren’t set in stone. The room for disappointments is considerable. Once a placement is secured, you are really at the mercy of your ‘employer’ and experiences have ranged from ‘perfectly heavenly’ to ‘steer clear of this!’

On the other hand, you can mitigate risks by simply searching for work exchange programs in a country you are already traveling through, rather than hopping on a plane and traveling to a country solely for the job. If you do strike work exchange gold then you’ll certainly enjoy an amazing experience working abroad.

 

4. Teach English

An immensely popular option is to travel the world teaching English. Although you’ll need to be a native English speaker and certified ESL (English as a second language) teacher in order to land the best jobs with lucrative pay working in illustrious schools and universities, there are still plenty of other language classes you can hold in less formal settings or with smaller local schools. Getting ESL certification is the one thing I did before I ever started traveling and although I have not used it all that much – certainly nowhere that required it – I still think it an investment well made, should I ever want to use it in the future.

The most popular resource job recruitment sites are FootprintsRecruiting and GoOverseas but there are dozens more online. ESL certification can either be done remotely or on-sight and the one most important requirement, in my opinion, is that the certificate is internationally recognized. It would certainly defeat the purpose otherwise. Courses can go for upwards of USD 1,000 and include over 100 hours of practice, which is essential. The most respected course are offered by i-to-i (which is the one I did and am happy to recommend) TeflUK and TeachAway which is run by the University of Toronto.

Teaching contracts can go from 6 months to multiple years and will see you immersed in a new culture and living like a local. A good pay and extensive school holidays mean your travels need not stop at the school gate. A wonderful option for those who crave a little stability with the added bonus of an overseas adventure.

5. Trade & Skill work

This is probably my favorite of all the options here and the one I find the most creative. In all the years I’ve been gallivanting about, I’ve met truckloads of travelers who put their particular skills to concrete use. Hairdressers, electricians, plumbers, yoga, dance and music teachers; teachers of everything else, acupuncturists and masseuse, to name but a few. If you have a skill of ANY kind, chances are you can support yourself while traveling simply by advertising your services around. No matter what it is that you do, chances are you’ll find a way to earn money with it.

My partner is a very competent tradesman and he’s earned us a good keep doing all sorts of wonderful things: building wooden furniture in Australia, redoing the electrics in a campsite in Ethiopia, fixing cars in a remote mountainous village in Chile and even managing a horse-farm in South Africa for three months! The amazing this is that once you start exploring this side of your skillset you’ll realize that what you don’t know, you can easily be taught. This is why we take every opportunity to learn a new skill. Someone needs a hand on a farm? We’re onto it! Meet a local who wants help building a wooden pergola? We’ll be all over that too. Learn, practice, perfect. Soon enough you’ll see that skillset grow, attracting even more opportunities to earn your keep while traveling.

earn money while traveling, Travel Work, Trade Work, Carpenter, Handy, Handyman, TropicsGourmet, Travel Money

cooking class, cooking, authentic, Tropics, Tropics Gourmet, fire, cooking over fire

6 Things to Look for in an Authentic Cooking Class

It’s no secret that I am an avid lover of an authentic cooking class. Whenever I travel abroad, it’s usually the first activity for which I do some serious research. And what’s not to love? I get to meet locals, learn something of the local culture, gain a new cooking skill and — to top it all off — end up enjoying the most delectable meal of my entire trip. Cooking classes are an amazing way to experience the country through which you travel, and about the only activity I deem to be ideal for just about everyone. Lone travelers will make new friends, and friends or families traveling together will enjoy a shared fun, informative and unforgettable cultural experience.

Want to book an excellent cooking class during your travels abroad but not sure where to start?  We’re here to help!

Here are the top 6 things to choosing an authentic cooking class. 

 

1.A good reputation (but not necessarily a BIG one)

As far as I’m concerned, choosing the ideal cooking class when traveling is not just a matter of picking the one that’s best rated on TripAdvisor. Although I always look for a reputable company with some great past reviews, it doesn’t mean it needs to be the most popular cooking class of all. Just because it’s not famous, it doesn’t mean it’s not good. Sometimes, the opposite is true.

When traveling, I prefer to use sites such as Like-a-Local and WithLocals, especially when visiting remote destinations (like the tropics, for example) not covered on sites like Yelp. A brand new website that’s recently popped up and looks very enticing is Cookly, which aims to help you find your ideal cooking class when traveling. So far, this site seems to only cover Southeast Asia, but it will no doubt expand as it becomes more popular.

When researching, I also Google sentences like “fantastic authentic cooking class in (destination) blog” as it tends to focus searches on specific reviews and personal blogs of fellow travelers. Other fabulous sources of info are Facebook and forum pages set up for expats abroad. Don’t know how to find one? Simply type your destination, followed by “expats” on Google, and you’ll find a (usually) long list of groups you can join. Next, simply ask members for recommendations of reputable cooking classes and, in no time at all, you’re bound to have countless tips from experienced foreigners who have lived there for a while.

2. Responsive, friendly and helpful

Once you’ve located a couple of cooking class you’re interested in, it’s time to reach out and write to them. I always look for great communication skills by whoever runs the classes, as I find this to be a good sign of pride in services rendered. Good customer service is a must, and that holds true both for large cooking schools and small, family-run businesses. If they take your emails seriously and respond swiftly, chances are your cooking class will be well organized.

I once took a cooking class in Peru that turned out to be an absolute comedy of errors, when most of the ingredients were missing, the gas bottle ran out within 5 minutes of starting the class, and the cook got hopelessly drunk half way through. That was a hilariously unforgettable experience, that’s for sure, had it not been also rather expensive. The fact that it took the agency two weeks to reply to my initial booking email should have been a hint and should have set off some red flags. I now know to look for a communicative and professional agency when booking classes, as this will help mitigate risk of disasters. But keep in mind that in some parts of the world they are still bound to occur every now and then!

3. An authentic, local setting

Nowadays, cooking classes have become big business and all major capital cities boast a few reputable cooking schools that are as polished as can be. Some are even internationally run. If you love that sort of thing, then you’ll have no problem finding them, but do keep in mind that you may be missing out on a very special experience. Local and authentic cooking classes held in people’s homes are my absolute favorite, as I gain priceless insight into local culture. No only relating to food and cooking, but also lifestyle and living conditions. I prefer to book with a locally run company, and I look for socially responsible projects which give back to their community.

In Laos, for example, I came across BackstreetAcademy, a local initiative which employs families and nurtures the preservation of traditional cooking methods. I’ve since discovered that this enterprise started in Kathmandu and has spread all over Southeast Asia, and will now look for them specifically whenever I’m traveling through the region. If you’re looking for a cooking class with more substance then I suggest you search for similar projects wherever you may be traveling.

cooking, cooking class, India, authentic

4. A small, intimate group

Want to enjoy a relaxing cooking experience and personal attention? Then look for cooking classes which host no more than 4-6 people at a time. Any group bigger than that and you’ll be joining a commercialized production line. As with all tours, a small intimate group lends itself to a much more enjoyable and rewarding experience. Moreover, I find that larger group cooking classes tend to be a lot less hands-on, with many of the ingredients prepared in advance and some dishes already half-cooked. If you’re after more of an overview cooking class then this may suit you well, but if you want to get your hands dirty (literally!) you’ll find smaller groups much more conducive to actual cooking, from beginning to end.

5. A hands-on approach…or not so much?

Now here is a very personal choice. How hands-on do you actually want to be? This is something you ought to decide from the get-go and state clearly when booking your class. I absolutely love cooking and, modesty aside, am quite good at it. I’m not intimidated in a new kitchen – no matter how basic it is – with new ingredients or with rudimentary cooking utensils, but I know plenty of people who are. Most agencies will offer at least two options, one where you are cooking everything from scratch, and one where you may simply be assisting the head cook and learning along the way. Decide which option you prefer before you do anything else.

Actually, to be brutally honest, if you don’t enjoy cooking all that much, but still want to enjoy a truly authentic local meal, then why not opt for something like EatWith, a fantastic site which matches hungry travelers with locals who love nothing more than to host authentic dinner parties for a small fee. If the mere sight of a raw artichoke or whole fish sends cold shivers down your spine, then this may well be a beautiful – and still delectable – compromise for you.

cooking class, market, farmer's market, fruit, produce, Tropics, Tropics Gourmet

6. Include a shopping trip to local markets

If there’s one thing that I love more than cooking when traveling, it would have to be spending hours on end at local produce markets. All those foreign and exotic fruits and vegetables, the amazing smells, the happy faces of eager sellers, and the abundance of wholesome ingredients I have never seen nor heard of before. How lovely! If you also salivate at the thought of a fresh produce market, then look for cooking classes which include an ingredient shopping trip to a local market before the class. Usually, these classes tend to be a tad longer in duration – and a tad more expensive – but I find the overall experience to be a truly worthwhile splurge.

Living abroad, Working in a Foreign Country, Tropics, Tropical, Tropical Country, Digital Nomad, TropicsGourmet

5 Tips for Working and Living Abroad

Ever since I can remember, I’ve dreamt of spending an entire year living abroad and working in a tropical paradise. I fantasized about living in my bikini and sarong, finding a gorgeous beachside cabana from where I would write fantastical travel guides, and boasting a perennial tan which would make all my friends back in Australia green with envy. As I prepare to celebrate my second full year of living and working in Southeast Asia, I now realize how idealistic I had been.

Setting up life in the tropics isn’t exactly how I dreamed it would be, except those special moments when it actually is. I have indeed lived and worked in beachside cabanas, alternating days between writing and swimming in turquoise waters. I’ve had countless adventures, enjoyed stunning weather, and gorged on more exotic food than I care to admit. But I’ve also had endless frustrating moments, wasted days on end looking for that one guesthouse with decent internet connection, suffered deep bouts of homesickness, and fought tooth and nail to resist the endless distractions which can make the “working” part of my life in the tropics exceedingly challenging. Sometimes, it’s difficult to find motivation to work when a picture-perfect beach keeps beckoning for your attention.

If you’ve read our guide on How to Quit Your Job and Travel the World in 5 Steps you will have gained insight into  what it takes to pack your life and hit the road; the kind of odd jobs you could seek and the challenges you should expect. But traveling the world and moving abroad are two very distinct experiences. They may seem quite similar, at first. Yes, it’s still a great idea to leave without debt, declutter your life, and keep expectations at bay. But once you get on that plane, it’ll be a whole different ballgame. You’ll probably be looking for a permanent job, will want to make some local friends, and enjoy a much more stable life, albeit in a foreign country.

Before you pack your bags, read our 5 Tips on Working and Living Abroad, to help prepare you for an experience that is bound to be both exasperating and utterly exhilarating

 1. Do your homework and pick your destination wisely

Just because you had an absolute blast on your last holiday to Laos, it doesn’t mean that living and working there will be a breeze. There is a very good reason why some countries are awash with expats, and others not so much. Laos is an incredibly wild and wondrous country to explore at length but the lack of infrastructure outside the major cities means that, unless you plan to go for just a couple of months, life can be quite difficult.

Every tropical region of the world boasts a few tried and tested havens which offer a great balance of exotic life and modern amenities. No matter how different the countries may be, they all offer very similar benefits: inexpensive accommodation and food, a glorious climate, great infrastructure, decent internet connection, excellent health care, and an already established expat community. Irrespective of the kind of work you wish to pursue, these are all things which will be invaluable to you. The most popular tropical countries for expats are Panama, Ecuador, Malaysia, Thailand, Mexico, and Indonesia, although the last is a superb example of how localized most ideal destinations can be. Bali is by far the most revered expat corner of Indonesia and is worlds apart from other Indonesian islands, many of which lack all the basic requirements for a comfortable long-term life. Except for the dreamy climate

2. Set up contacts before you arrive

Life is infinitely easier with friends. This couldn’t be more critical than when you’re planning to live thousands of miles away from your family and closest buddies. Although it will be near impossible to establish friendships online in your chosen tropical paradise, it is certainly possible (and advisable) to set up contacts before you even arrive. Whether it’s to find the right accommodation or job, learn all about the particular ways in which a country works, set up language lessons, or learn about the latest visa regulations – among a gazillion other details – you’ll need to get in touch with a close-knit group of experienced expats.

Before reaching Bali, a friend put me onto the Bali Expat Facebook page and it swiftly became my go-to point of reference for just about everything. Through this group, I found a brilliant long-term rental apartment, a great visa agent, an orthopedic specialist, a ton of fantastic restaurants and stunning hidden gems not mentioned in any guide book. If your chosen country has a sizable expat community, scour the internet for expat social groups, forums, and FB pages. They’re bound to exist.

3. Have a clear idea of what kind of work you’d like to do

Living and working in a tropical paradise is now easier than it’s ever been. Gone are the days where you’d have to depend on fruit picking or casual bar work to get by. With the dawn of the internet and the rise of the digital nomad lifestyle, your work options are considerable. That said, you’ll need to be extremely resourceful and adaptable if you wish to earn a reasonable amount of money. What will help you tremendously, is if you can manage to set up a location-independent job before you even leave home.  

Digital nomading is the most exciting thing to have happened to wanderlusters like myself and the internet is brimming with great guides on specific places that are ideal for this kind of work (such as 10 tropical islands and beach towns for digital nomads). There are as copious stories of people who successfully transferred their skills from their office desk to, well, anywhere! Not sure what a digital nomad is? Then read How to Quit Your Job and Become a Digital Nomad before you do anything else.

Yet as popular as this option is, it isn’t the only choice you have when you decide to live and work in a tropical paradise.  Your chosen country’s visa regulations will determine whether you can work there full-time, or only part-time (or not at all), whether you need to be sponsored for a job before you arrive, or whether you can simply look for work once there. Aside the ever-popular resort, bar and restaurant work, you can run a guesthouse or campsite, you can be a tour guide, work for an NGO in an aid-related job, and – arguably the most popular choice of all – you can teach English. There is a lot of information online on how to go about teaching English as a second language and, more importantly, how to secure a job abroad, but I found Nomadic Matt’s Teach English Abroad guide book particularly useful.

Although you probably won’t get rich doing any of these jobs, you’re pretty much guaranteed a higher quality of life, simply due to the low cost of living in most tropical countries. This is, perhaps more than anything else, the biggest incentive to living and working in a tropical paradise. 

Living abroad, Working Abroad, Travel Writer, TropicsGourmet, Laptop, Freelance, Freelancer, Tropical, Tropics

4. Be savvy about your finances

Having no financial commitments at home is the single most important factor that will help you live and work comfortably in a tropical paradise. This includes having no personal belongings in expensive storage units having no credit card balance to repay and no ongoing payments for mobile phones, bank loans, or anything else. Your life abroad will be immensely easier knowing the only income you must secure, is for your living expenses. In some tropical countries, anything between USD 600 and USD 1000 per month) is an obtainable goal and one that will guarantee you a nice and comfy life with a little extra travel money to boot. As a rule of thumb, you should have enough savings to support yourself in your tropical paradise for a minimum of 6 months. That is, of course, unless you already have a job secured abroad. InternationalLiving is a wonderful resource for expat-wannabes and, although highly-subjective, their monthly living cost guides are quite spot on.

Making a financial plan is quite imperative and something you ought to do before you ever leave home. From having emergency funds at the ready for a swift trip home in case of emergency, to having a credit card linked to your home account that charges no fee for foreign transactions, creating a comprehensive financial plan is a great idea. If you want to apply for a more travel-friendly credit card, it’s wise to do this well before you quit your job and move out of your home. Most banks don’t like issuing credit cards to expats as they are seen as high-risk, so get whatever new cards you need before you become an actual expat.

Although it is quite easy to live for years on end in a tropical country without ever opening up a local bank account, your life may be made immensely easier if you do. Especially if you want to rent an apartment or house under your own name, and work for a local company that can only deposit your pay in a local account. Each country has very specific requirements. Some may require you to have a permanent residency visa, whilst others may be content with a simple minimum balance of a couple thousand dollars, even if you are there on a working visa. Make sure you know exactly what’s required in your tropical country of choice, before you leave home.

5. Don’t be afraid to indulge in some home comforts

You’ve no doubt heard about the “expat bubbles” which exist in just about every tropical country on the planet: Australians who only socialize with Australians in Bali, and Americans who only eat at western restaurants in Costa Rica. You’ve also no doubt promised yourself you will never do that, right?  That you’ll be different, that you’ll only ever eat the local food and only ever socialize with locals. I certainly had this notion when I moved to Southeast Asia. Yet it took barely 6 months for the yearning of home comforts to begin. Although I am still very adamant not to create a life for myself which is nothing more than my home-life in a more exotic setting, there’s something to be said for occasional splurges and indulgences of home comforts. Those comforts actually help me to live in this region for an extended period of time. Because there’s only so much nasi goreng a girl can take.

The most important thing to remember when planning on happily living and working in a tropical paradise, is that even paradise can quickly lose its sparkle, most especially when you are sick and/or lonely. It’s imperative to create a comfort bubble which includes fellow expats from your home country (but not exclusively), and splurge on a few home comforts which will make you miss home a little bit less. This includes paying more for an air-conditioned room in a guesthouse, if only to enjoy some respite from the oppressive tropical heat. I’ve met plenty of people who threw in the towel and went back home, just because they didn’t include enough comforts in their everyday life.

Living and working in a Tropical Paradise can seem overwhelming at first, but hopefully we’ve given you some invaluable tips to help you on your way. And remember, as with everything in life, no experience is ever all good or all bad. Keep your expectations in check, do your homework, and you could be off on the absolute adventure of a lifetime.

Coconut, Coconut milk, TropicsGourmet, Tropics, Recipe

Coconut Milk Recipes: 4 Ways to Use the Darling of the Tropics

Few treats are as blissfully enjoyable as a fresh coconut drink on a sweltering hot day, but pina coladas aren’t the only use for this versatile ingredient. Travel through tropical countries in Southeast Asia, the Caribbean, and northern South America, and the delectable treat will come served the way mother nature intended: au naturel.

In the warm region of the tropics, where coconuts grow in abundance, fresh coconut milk has been a staple of local cooking since time immemorial. What’s amazing is that it’s used in literally everything. It’s added to fruit and vegetable juices, used in the cooking of sticky rice, and to tenderize tough meat. It is included in all dishes, from desserts to spicy curries, soups, and stews. The smooth and sweet taste, as well as the silky texture, makes coconut milk an ideal accompaniment to spicy dishes. This is especially true in Southeast Asia, a region of the tropics that boasts one of the spiciest cuisines.

Contrary to what many believe, coconut milk is not made using the water found inside the coconut, but rather, it’s made from grating the flesh of the inside of a mature nut. A complex process of soak and squeeze (learn how to make your own coconut milk right here) results in a smooth creamy milk whose health benefits have brought it into the international spotlight in recent years. Although high in calories, coconut milk has been found to contain beneficial lauric acid. CThe coconut is packed full of rich nutrients which are heavenly not only for your digestive system but also your skin and hair, most especially when it’s processed to produced coconut oil.

Thankfully, coconut milk’s recent surge in popularity means that cans of the creamy gem are no longer relegated to the exotic aisles of the fanciest supermarkets back home. Nowadays, it’s as ubiquitous abroad as it is on its home turf.

Ready to take a round-the-world culinary trip of indulgence?

Here are some of our favorite delicious tropical recipes using coconut milk. From our kitchen to yours!

4 Coconut Milk Recipes

Caribbean Coconut Chicken

This easy, fast, and sublime comfort dish hails from Hawaii and is just the ticket for that last-minute, impromptu dinner with friends. For added flavor, add sliced pineapple to the dish.

Caribbean Coconut Chicken
 
Save Print
Ingredients
  • 4 skinless and boneless chicken breasts, diced
  • 1 tsp. cooking oil
  • 1 ½ onions, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, sliced
  • 2 cloves minced fresh garlic
  • 1 can (500ml) coconut milk
  • salt and pepper to taste
  • 1 pinch crushed red pepper flakes
Instructions
  1. In a large heavy based frying pan, cook the diced chicken breast in batches, until all pieces re thoroughly cooked. Remove and set aside.
  2. Add the onions, peppers, and garlic to the frying pan and stir until soft. Add the minced garlic and the coconut milk.
  3. Continue to stir until the milk starts to bubble, add the cooked chicken and cook for 5 minutes and remove from the stove. Season with salt, pepper, and chili flakes, to taste.
  4. Serve with a few wedges of lime and a bowl of steaming jasmine rice.
 

Fillipino

Ginataang Manok (Chicken Cooked in Coconut Milk)

Forget fresh flowers, this Filipino dish will make your house smell wonderful!

If you’re short on time, feel free to substitute the fresh ginger and garlic for powdered versions.

Ginataang Manok
 
Save Print
Ingredients
  • 3 tbsp. cooking oil
  • ½ cup sliced fresh ginger
  • 1 garlic clove, crushed
  • 1 whole chicken, cut into pieces/2kg (5lb) of mixed chicken pieces
  • 2 cans coconut milk
  • 2 cups pre-washed, fresh spinach
  • ½ cup sliced spring onions
  • Salt and pepper to taste
Instructions
  1. Heat the cooking oil in a large frying pan and cook the ginger slices and garlic until browned. Remove the ginger from the pan, and add the chicken pieces. Season with salt and pepper.
  2. After all the pieces of chicken are lightly browned, return the garlic and ginger to the pan and add the coconut milk.
  3. Cover with a lid, lower the heat to a minimum and simmer for 30 minutes, stirring occasionally.
  4. Lift the lid, add the fresh spinach and stir for 2-3 minutes, until spinach has wilted. Taste and add season with salt and pepper to taste.
  5. Remove from heat, top with sliced spring onions and set on the table! Serve with steamed rice.
 

 

Thai Coconut Soup

This would have to rate as the most delicious soup in all of Southeast Asia. It may be a little more time-consuming to prepare, but it is worth all the effort! This recipe serves eight and makes for a healthy starter or a wonderful main meal if you add two packets of instant vermicelli.

Thai Coconut Soup
 
Save Print
Ingredients
  • 1 tbsp. cooking oil
  • 2 tbsp. fresh ginger, grated
  • 1 stalk lemon grass, minced (or 1tsp. lemongrass paste)
  • 2 tsp. red curry paste
  • 4 cups chicken broth
  • 1 tbsp. light brown sugar
  • 3 tbsp. fish sauce
  • 3 cans coconut milk
  • 1 lb (500gr) fresh mushrooms, sliced
  • 1 lb (500g) fresh shrimp - peeled and cleaned
  • 2 tbsp. fresh lime juice
  • salt to taste
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Heat the oil in a large heavy-based pot and stir in the lemongrass, ginger, and curry paste. Fry for 2 minutes.
  2. Pour in the chicken broth, add the sugar and the fish sauce. Stir well, lower the heat to a minimum, and simmer for about 10 minutes with the lid on.
  3. Add the coconut milk and mushrooms, and cook for a further 5 minutes.
  4. Add the shrimp and vermicelli noodles (if using) and cook for a further 5 minutes.
  5. Stir in the lime juice, season with salt, and top with chopped cilantro.
  6. Divide in 8 equal bowls and serve.
 

Beef Rendang, Coconut, Coconut Milk, TropicsGourmet, Tropical, Tropics

Beef Rendang

Beef Rendang hails from the highlands of west Sumatra yet it has become so popular that it’s now prepared all over Indonesia. The specialty of this dish is that it’s cooked over low heat for many hours, allowing all the spices, and the coconut milk, to penetrate the fibers of the beef. The addition of candlenuts, or Indian walnut as it is also known, creates a nutty and creamy flavor that is just incredible. At home, Macadamia nuts are a good substitute.

When cooked to perfection, Beef Rendang is an absolutely mouth-watering delicacy.

Beef Rendang
 
Save Print
Ingredients
  • 2.2 lb (1kg) beef cubes
1ST PART
  • 1 tbsp. dried chili
  • 5 candlenuts
  • 3 lemongrass stalks, white part only
  • ⅔ cup (150g) shallots
  • 1 tbsp. garlic
  • 1 tbsp. blue ginger (galangal)
  • ½ tbsp. ginger
2ND PART
  • 3 turmeric leaves, finely sliced
  • 2 stalks of kaffir lime leaves, tear the leaf
  • 2 lemongrass (white part only, pounded and sliced)
  • 1 small piece tamarind peel (or 1 teaspoon dried tamarind powder)
  • 1½ cup water or adjust accordingly
  • 1½ cup coconut milk or adjust accordingly
  • 2 tbsp. roasted coconut
  • 5 tbsp. cooking oil
  • ¼ cup (50g) palm sugar, as needed
  • Salt
Instructions
  1. Place all the ingredients in the 1st Part into a blender to make a smooth paste
  2. Heat the cooking oil in a wok, add the blended paste and sauté for 2 minutes
  3. Add the cubed beef and stir for 2 minutes
  4. Add all the ingredients of the 2nd Part, as well as the water, and mix well. Add 1 teaspoon of salt.
  5. Simmer on low heat for 2 hours with the lid on, stirring occasionally and adding more water if the mixture dries up too much.
  6. Add the roasted coconut and the coconut milk. Cook until the sauce thickens.
  7. Remove the lid and add salt and palm sugar to taste, stirring continuously until the mixture is almost dry.
  8. Your Beef Rendang is ready! Serve with steamed rice and a wedge of lime for extra zest.
 

bowl-1404665

Leftover Rice? Eat for a Week with these Recipes

Rice is the staple food of choice in tropical countries; in fact, over half of the world’s population relies on this simple grain for sustenance, and reasons abound. Rice is an incredibly filling carb, cheap to buy, easy to cook, and would have to be the most versatile ‘base carb’ in existence.

Considering the fact that rice requires massive amounts of water (2,500lt for a kilo!) and arduous labor to harvest, cultures where rice is a staple have developed an ingenious knack for reusing cooked rice. Because let’s face it: it’s nearly impossible to ever cook precisely the amount of rice needed for one specific meal.

But fear not…and waste not!

Here are some of my favorite tropical recipes using leftover rice (one for every day of the week) and one simple tip to keep your rice healthy and happy, for longer.

How to best store cooked leftover rice

Ideally, rice should only ever be at either boiling hot or refrigerated cold. For best storage, cool your rice immediately after cooking by plunging it in a bowl of iced water (or run under a cold water tap), place in an airtight container and store in the fridge (for use the next day) or divided in single serving portions and frozen (for use later in the week). Frozen rice can be stored for a whole month and, in fact, I would personally recommend you freeze it after cooking even if you intend to use it the next day. The moisture will freeze into each grain and the rice will be plumper and juicier. You can use frozen rice straight out of the freezer; it will thaw and warm as you cook and not release any slushy water.

Now to the yummy bit!

Delicious, easy, healthy and fast tropical themed recipes that make best use of leftover rice. Cook one dish…and feast for a week!

Recipes for Leftover Rice

Nasi goreng

Fried rice is ubiquitous in Southeast Asia and often eaten for breakfast, lunch, and dinner. The versatility of this dish means that rules don’t exist. Without meaning to offend cultural sensitivities (Indonesians can be particularly picky about their nasi goreng, for example) it’s safe to say there is (almost) nothing you can’t throw into the pan. A great way to use up leftover vegetables and meats, nasi goreng would have to be one of the most loved meals to emerge from the land of the tropics in Asia.

Nasi Goreng
 
Save Print
Ingredients
  • 2 cups cooked rice
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 2 red chili peppers, finely chopped
  • 1 cup chopped raw vegetable of your choice (pepper, leek, cabbage, green beans, etc)
  • 2 tbsp. peanut oil
  • 1 tsp. dried shrimp paste
  • 1 tsp. brown sugar
  • 1 tsp. sweet soy sauce (kecap manis)
  • 2 eggs
  • ½ cup freshly chopped coriander
  • 1 peeled and sliced cucumber
Instructions
  1. Heat the peanut oil in a large frying pan and fry the two eggs, sunny side up. Remove and set aside
  2. Add the shrimp paste, sugar, and chilies to the pan and fry for 1 minute
  3. Add the cooked rice and cook for 6 minutes or so, until rice has heated through. Continue to stir and break up any rice clumps
  4. Add the garlic, onion, and vegetables, stirring and mixing everything thoroughly. Cook for 3 minutes
  5. Add the sweet soy and cook for 2 more minutes
  6. Remove from heat and serve in bowls, topped with a fried egg, coriander, and cucumber slices
 

Congee

When Asians aren’t eating fried rice for breakfast…they’re eating congee. A thick and filling rice porridge that, apparently, is exceptionally good if feeling a bit under the weather.

 

Congee
 
Save Print
Ingredients
  • 2 cups cooked rice
  • ½ liter of water
  • 1 tsp ginger, cut into thin strips
  • 2 spring onions, finely chopped
  • 1 red chili, finely chopped
  • 1 tbsp. Pickled bamboo shoots, finely chopped
  • 200grm cooked pork (bacon is also sensational in this recipe)
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • White pepper to taste
Instructions
  1. Bring the water to a fast boil in a heavy-based saucepan
  2. Add the cooked rice to the water and simmer for about 20 minutes. The idea is to have a very overcooked rice porridge in the end. The water should be very starchy and the rice grain all but disintegrated. Keep adding more water to achieve the right consistency
  3. Done! Stir the white pepper into the congee and pour in separate bowls. Traditionally, congee is served with all the main ingredients separately in little side plates. So simply divide the remaining ingredients into four servings, top each up each bowl, and serve
 

 

leftover rice, Rice, Southeast Asia, Arroz con leche, Rice Pudding, Tropics, Tropical, TropicsGourmet

Arroz con leche

From Southeast Asia to South and Central America, here’s a sweet delight that’s as addictive as they come.

 

Arroz con Leche
 
Save Print
Ingredients
  • 2 cups cooked rice
  • 2 cups milk
  • 4 tbsp. honey or Maple Syrup (or sweetened condensed milk for a naughty treat)
  • Pinch of salt
  • Pinch of cinnamon
  • Pinch of cardamom
  • Pinch of nutmeg
  • 2 drops vanilla essence
  • 2 bananas, roughly chopped
Instructions
  1. Place the rice in a heavy-set saucepan and cover completely with the milk. Bring to boil
  2. Lower heat immediately to a simmer and add all over ingredients, except the bananas, as you continuously stir
  3. Sweetness is very subjective, so taste and adjust with honey until your desired sweet taste is achieved. Continue to simmer for about 15 minutes
  4. Pour the arroz con leche into bowls, top with chopped bananas or any fruit, berry and nut mix you love
 

 

 

Rice and meat-stuffed zucchini

From Morocco to Turkey and all the delightful Mediterranean countries in between: rice and mince-stuffed veggies are the bomb!

Rice and Meat-Stuffed Zucchini
 
Save Print
Ingredients
  • 4 zucchinis, halved and with the flesh scooped out (set aside)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 200gr lean beef or lamb mince
  • 1 can chopped tomatoes in juice
  • 1 cup chicken broth
  • ½ lemon
  • 1 tsp allspice
  • 2 tbsp. olive oil
  • Salt and pepper to taste
Instructions
  1. Heat oil in a deep frying pan and sizzle the garlic, onion for 5 minutes
  2. Add the mince and brown for 5 minutes only. Remove pan from heat and transfer contents in a large bowl
  3. Add the rice, allspice, salt and pepper, and mix well to combine
  4. Stuff the zucchini halves with rice and mince mixture and set aside
  5. In a large, deep set frypan, mix the tomatoes with the chicken broth and bring to a quick boil. Lower the heat to a minimum, carefully line the pan with the zucchini boats, cover with a lid and cook very gently for about 45 minutes, or until zucchini is cooked through
  6. To serve, dish out the zucchini, top with one ladle of sauce and a squeeze of the lemon
 

 

 

Mushroom & spinach rice omelet

A slight variation of the Japanese omurice, this veggie and rice omelet is the perfect Sunday brunch dish. Toast need not apply.

Mushroom & Spinach Rice Omelet
 
Save Print
Ingredients
  • 2 cups cooked rice
  • 1 onion, sliced thinly
  • 1 garlic clove, minced
  • 2 cups spinach leaves, washed and shredded
  • 500gm mushroom, sliced
  • 8 eggs, beaten
  • 1 tbsp. sesame oil
  • Salt & pepper to taste
  • Ketchup
Instructions
  1. Heat oil in a skillet over medium heat, add onion, garlic and mushrooms for 3 minutes
  2. Add spinach and rice, and stir until spinach has wilted
  3. Add the salt and pepper to the beaten eggs, and pour evenly over mushroom and spinach mix
  4. Cover with a lid and cook until firm (about 5 minutes)
  5. Either fold the omelet in the pan or transfer skillet to a grill and cook until top has browned nicely. Serve with ketchup
 

 

 

Mexican rice veggie burgers

Think of it like a falafel burger but much, much juicier…and with a delectable taste of the American tropics.

Mexican rice veggie burgers
 
Save Print
Ingredients
  • 2 cups cooked rice, thawed and separated
  • 2 cups breadcrumbs
  • 1 diced onion
  • 5 minced garlic cloves
  • ½ grated carrot
  • 1 diced red pepper
  • ½ cup corn kernels
  • 1 cup spicy Mexican red beans
  • 2 eggs, beaten
  • 1 tbsp. mustard
  • Pinch cumin
  • Pinch oregano
  • Salt & pepper to taste
  • Olive oil
Instructions
  1. Place all the ingredients except the olive oil in a large bowl and mix thoroughly until well combined. The more the Mexican beans break up, the better. Place the burger mix in the fridge to set for at least 2 hours
  2. Shape the mix into juicy fat burgers
  3. Heat up the olive oil in the skillet on high heat, searing the burgers on all sides until nice and brown
  4. Serve as you wish! With a salad, in between sesame seed buns topped with sour cream or just on their own
 

 

 

Coconut, shrimp and pineapple rice

Want a dish that’ll transport your taste buds to a tropical island paradise? This is it.

Coconut, shrimp and pineapple rice
 
Save Print
Ingredients
  • 2 cups cooked rice
  • 1 can coconut milk
  • 1 tbsp. sesame oil
  • 1 large shallot, roughly chopped
  • 200gm asparagus, roughly chopped
  • 1 red pepper, roughly chopped
  • ½kg shrimp, deshelled and deveined
  • 1 cup pineapple pieces
  • 1 fresh lime, cut in half
  • 1 cup freshly chopped coriander
Instructions
  1. Place the coconut milk in saucepan and bring to a quick boil. Reduce heat, add rice and simmer for about 10 minutes until rice has heated through and is slightly overcooked. Remove from heat and cover with a lid until the rice has absorbed the milk completely
  2. Heat the sesame oil in a skillet, add the shallot, asparagus and pepper and stir fry for 3-4 minutes or until the asparagus is tender
  3. Add the shrimp and pineapple and cook for 2-3 minutes until the shrimp is done
  4. Squeeze lime juice in the shrimp mix, stir in coriander, and remove from heat
  5. Fluff up the rice with a fork and ladle into bowls, divide the shrimp mixture evenly between the bowls and devour immediately!
 

 

 

 

 

1197px-Batak_Warriors_60011135_edit

A Peek Into Indonesia’s Dark Culinary Customs

I love nasi goreng as much as the next traveller in a remote region of Southeast Asia, but after six weeks of eating nothing but fried rice, my taste buds were craving different Indonesian cuisine.

Sumatra is Indonesia’s jewel. The sixth largest island in the world is literally – and figuratively speaking – a world away from uber-famous Bali, that pocket of tropical island gorgeousness that’s besieged by over 2 million visitors every year. Visitors go in search of stunning stretches of beach, crystalline waters, idyllic temperatures and an easy and inexpensive vacation. Bali’s abundance of water sports, and an array of delectable food holds the visitors hostage for weeks on end. A great majority of visitors make their pilgrimage to Bali a yearly ritual, yet only a few intrepid explorers stretch their horizons all the way north to Sumatra.

In my travels lost in the highlands of northern Sumatra, as I faced yet another serving of nasi goreng, I somewhat understood why I hadn’t run into a single Western tourist in weeks.

 

Indonesian Cuisine, fried rice

 

Don’t get me wrong. Sumatra is stunning. Beyond stunning, in fact. One of the most fascinating and interesting destinations I’ve had the good fortune of visiting in this past year. Its remoteness, ruggedness, and lack of major tourist infrastructure is key to the fascination.

And possibly due to the lack of (almost) anything other than fried rice and fried eggs. There are few places left in Southeast Asia, where one can feel as far remote from Western civilization as one would ever wish to be.

I could always feast on fried fish, sold by the bucket-loads by every other street-food stand in every village. Yet the oppressive tropical heat and mountains of complimentary flies have a remarkably unappetizing effect.

Lake Toba: Sumatra’s most ‘touristy’ destination

After weeks of exploring the northern reaches of the island, I head to Lake Toba, the reputed highlight. I’m in sore need of a rest in beautiful and fresh surroundings, up high on the shores of the largest volcanic crater on earth.

I’m lured here by the promise not only of cooler temps, but also a most interesting cuisine culture.

Lake Toba is inhabited by the Batak people, the last known cannibal tribe in the world to have given up their taste for human flesh. In pre-colonial times, the Bataks indulged in ritual cannibalism, which is one not induced by a simple lack of food, but rather a belief that eating an enemy warrior’s organs – as well as the palms of the feet and hands – and drinking his blood, strengthens one’s tendi, or ‘soul energy’.  Apparently, roasted over an open fire and seasoned with salt, lime, and chilies, human is quite the delectable treat.

Before the Bataks were converted to Christianity, it is alleged they consumed anything that moved: from rather unfortunate captured enemies to monkeys, rats, bats and common household pets like dogs and cats. All of this is not particularly disturbing to me, as the history of macabre feastings is certainly not an uncommon thing in history, just about anywhere on earth.

Yet what I hadn’t expected, was to discover much of it is still practiced throughout Indonesia, and not only in remote and lesser visited places like West Timor, which sees even fewer tourists than Sumatra.

When old habits die hard…

I’d barely been in the Batak region for five minutes when I noticed the local’s uncanny penchant for cute, fluffy, fat puppies. Every second home boasts at least half a dozen of the furry creatures in its front yard, all happily playing. The overabundance of dogs in this North Sumatra province was made all the more obvious by the fact that I’d just spent almost a whole month in the Aceh Province, on the very northern tip of the island. Aceh is the most Islamic corner of Indonesia and one of the few places in the world where spotting even a single stray dog is simply impossible. In Islamic canonical hadeeths (sayings of Muhammed), dogs are considered unclean and even demonic, and their presence in the community is simply not tolerated.

Spend enough time in developing countries and you begin to understand a whole new set of life priorities. In places where subsistent living is de rigeur, no-one’s going to have half a dozen “pet dogs” to feed. On Samosir Island, in the heart of Lake Toba, it is plainly obvious that people breed and grow puppies the way one would chickens or pigs. For food.

They say old habits die hard and that is most certainly true of Batak cuisine. Over the last century and a half, they may have been gently forced to give up on eating fellow humans, yet this proud, indigenous and fierce culture is not modernizing without a fight. Alongside some truly mouthwatering dishes, you’ll also find roasted dog served, albeit mainly on Sundays and special occasions like weddings. Curiously enough, many people here do keep some dogs as pets, and although we may find the incongruity of this concept unfathomable (eating the same animal you’d happily keep as a pet), the Bataks have a solution to this quagmire: they only eat dog from neighboring villages.

Biang is the word for dog meat in Sumatra and B1 (or RW) the “undercover” term to look out for on menus. Either to avoid it or to try it, if you’re an adventurous and open-minded traveler. It turns out I am neither, so chose to steer clear of any meat dishes on Sundays, lest I feed on Fido by mistake. Because as much as I am fascinated by unusual culinary customs, most especially in the tropics, I reserve the right to let my eyes do the research instead of my taste buds.

Roasted dog is not the only dish reserved for festive occasions here.  Monkey and snake also make rare appearances at fancy village-wide culinary gatherings.  And Sumatra is certainly not the only place where you can find slightly unusual, and even gory, ingredients.

In North Sulawesi, you’ll find a whole market dedicated to the macabre delights of the native Minahasa people, including python steaks drowned in rica-rica sauce (with lemongrass and chili), bush-rat kebabs, and deep-fried bats. The Minahasa are world-renowned for their bizarre culinary habits, and have single-handedly almost depleted their region of endangered species such as tarsier (a type of small monkey) and kuskus (an endemic marsupial). The local government has endeavored to stop such ancient culinary practices – lest there be no more creatures left on Sulawesi – so the above-mentioned treats are nowadays very difficult (and exorbitantly expensive) to find. But Sulawesi is one of those places where food taboos don’t exist. Being remote and way off the Southeast Asian tourist trail means ancient traditions still survive with unabashed abandon.

Head to Tomohon Market on any given Saturday, and you’ll rub shoulders with local islanders who’ve spent the week catching just about anything with a heartbeat. If you’re blessed with a strong stomach, you can read more about the reputed ‘world’s most macabre market’. But beware, the photos are not for the faint of heart.

The more palatable side of Batak cuisine

Luckily, Indonesian cuisine boasts so many truly special and scrumptious dishes that delving into its darker side can easily be avoided. Even modern Batak cuisine is an utterly delightful affair, influenced by Indian and Arabic spices — with heavy doses of wild chives and andaliman, a local Batak pepper.  Finally feasting on freshly caught carp, lake lobsters, and suckling pig, does wonders for the nomadic taste-bud in Sumatra. — Batak cuisine is varied, tasty and incredibly unique.

Spending the last night in Lake Toba, I indulged my taste buds on a vegetable and chicken taco, topped with grated cheese, and complemented with a side of tangy guacamole. Because although full cultural immersion is something to behold when one travels, it does not mean one is not allowed a few rare exceptions.

 

kitchen-cutting-board-cooking-bell-pepper

3 Tropical-Inspired Meals You Can Make in 30 Minutes

Quick, healthy, and delicious tropical meals: the Holy Grail of all foodies. It is often said that the best meals need time and dedication, not to mention a pantry full of special ingredients. Yet even though spending hours in the kitchen pouring love into a single meal is nothing but rewarding, there are times when you’re drooling at the mere thought of a mouthwatering asopao, at 7pm on a school-night, with a hungry brood gnawing at your heels, and a pack of frozen peas in the freezer.

Think you couldn’t possibly pull off cooking a meal? Think again!

3 Tropical-Inspired Meals You Can Make in 30 Minutes

Here are some of the most authentic tropical recipes you can make in under 30 minutes. Prepare one a day or all at once, for a fantabulous tropical dinner.

1. Nachos Espresso

Ever known anyone to turn down a cheese-laden plate of nachos? Neither have we.
This international crowd-pleaser is often touted as a guilty pleasure, one which was invented in Mexico during WWII and swiftly exported the world over. But with a little tweaking – both to save on cooking time and extra calories – you can turn a once-a-month treat into a weekly ritual the whole family will love.
Just 30 minutes to make and even less to devour! The key “missing” ingredients here are minced beef and refried beans. Prepare this express vegetarian version and we bet you’ll never go back to meaty nachos again.

Nachos Espresso
 
Save Print
Ingredients
  • 2 tbsp. olive oil
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • Chilies (to taste)
  • 2 cans chopped Mexican spiced tomatoes
  • 1 can chopped black olives
  • ⅔rds cup of fat-reduced shredded cheese mix (mozzarella, cheddar etc)
  • 400gm bag of tortilla chips
  • Handful chopped jalapeno chilies
  • 1 tub low-fat sour cream
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat oil in a frying pan and fry onions, chilies and red pepper until soft and juicy.
  3. Add canned tomatoes and let it bubble away for 2-3 minutes. Remove from heat.
  4. Take a rectangular oven-proof dish and line it with tortilla chips.
  5. Top evenly with the tomato sauce, sprinkle the jalapenos and olives, and top with abundant cheese.
  6. Place in oven for 15 minutes until the cheese is melted and deliciously gooey.
  7. Remove dish from oven and serve alongside the sour cream.
 

 

2. Fry Bodi on the Fly

This dish of stir-fried long green beans is ubiquitous in the Caribbean region, and although it’s mostly served as a side dish, it can actually be pumped up a little to create a very filling one-pot wonder-meal. Bodi is a type of slightly bitter green bean found in the Central American region, but whatever green beans you can get a hold of will work just fine.

We’ll add some roasted pine nuts here, but feel free to add any left-over goodies you’re hiding in the fridge.

Fry Bodi on the Fly
 
Save Print
Ingredients
  • 250gm package green beans - ends trimmed
  • 2 tbsp. olive oil
  • 2 very ripe tomatoes, roughly chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ cup pine nuts
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a heavy-based pan, on medium heat.
  2. Add the chopped onions and tomatoes and cook for 2-3 minutes.
  3. Add the garlic, stir for 1 minute.
  4. Add the green beans, stir and close the lid, letting the green beans cook just past steaming point, about 10 minutes. This brings out the BEST flavor, without losing any of the nutrition.
  5. While the beans are cooking, dry fry the pine nuts in a separate frying pan.
  6. When the beans are ready, remove from pan and transfer to a serving platter. Salt and pepper to taste
  7. Sprinkle the toasted pine nuts on top (or whatever left-overs you have) and serve at once!
 

 

3. Asopao KAPOW!

Asopao de pollo is a hearty chicken one-pot stew that’s often described as a paella-soup hybrid. It hails from the Dominican Republic and is believed to be a derivative of Asian congee. By now, you’ve worked out that the fastest meals are the ones you can make in a single pot, so this dish is a perfect fit. It’s got chicken, ham, wild rice, olives, and a concoction of aromatic herbs and spices. What more could anyone want in under 30 minutes?

Asopao KAPOW!
 
Save Print
Ingredients
  • 2 tbsp. olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 2 garlic cloves, crushed
  • 4 x chicken thigh fillets, diced
  • 1 teaspoon dried oregano
  • 1 can diced tomatoes & juice
  • 1 cup uncooked wild rice
  • ½ cup diced leg ham
  • 1 tbsp. green capers
  • ½ cup pitted green olives
  • 2 cups water
  • ½ cup white wine
  • 1 chicken stock cube
  • 1 cup frozen peas, thawed
  • 1 bunch fresh coriander, chopped
  • Salt and pepper to taste
Instructions
  1. Heat the oil on high heat in a heavy-based frying pan (for which you must have a lid) and add the onion, pepper, and crushed garlic. Stir until soft.
  2. Add the chicken and cook, stirring often, for about 6-8 minutes. Add the oregano.
  3. Reduce the heat and add the tomatoes, letting them bubble over for two minutes.
  4. In one swift move, add the wild rice, ham, capers, olives, water, white wine and stock cube.. Stir well for at least two minutes, until the mix starts to bubble. Make sure the stock cube is dissolved before placing the lid on top.
  5. Cook, on low heat, for 10 minutes, without lifting the lid. This will allow the rice to cook about twice as fast as through the boiling method.
  6. Open the lid and add the peas, simmering for only 3-4 minutes. The rice should be cooked and (almost) all the liquid evaporated.
  7. When ready, take off the heat, sprinkle the coriander on top. Do taste the asopao before adding any extra salt and pepper. The olives, capers, and stock cube should actually be enough seasoning.