Your guide to the food and culture of the tropics

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Mind Your Manners: How to Feast in the Tropics Without Offending Anyone

When it comes to table manners and food etiquette, it’s safe to say that most of us, whilst growing up, had only a few essential rules to remember. Keeping your mouth firmly shut whilst chewing, elbows off the table, and ‘don’t play with your food!’ being among the most common in Western countries. Pack your bags and start travelling to the tropics and you’ll soon realize how difficult it can be to mind your table manners abroad. No matter how hard you try, you’re bound to inadvertently do the wrong thing, all the while smugly thinking you’ll go down in history as the world’s best dinner guest. From cleaning up every morsel of food on your plate, to using a fork precisely as you were taught as a child, there are countless table customs in tropical countries that are different to what you are accustomed to. Some customs are unique to one particular country, others shared by several. Yet to outsiders, all can seem utterly bizarre.

When travelling, it’s ever so easy to suffer a bout of foot-in-mouth disease by doing all the wrong things (following travel etiquette tips go a long way in ensuring this doesn’t happen to you) yet none are as grievous (well, almost) as breaking major rules at the dinner table.

So brush up on your tropical table manners before booking that ticket to your dream destination and make sure you know how to feast away with the locals….without offending anyone.

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DON’T be on time – Venezuela and Tanzania

Punctuality is one of those “good manners” most revered back home, Everyone knows that showing up late for dinner – either in a restaurant or someone’s home – is considered very poor form. Not in Venezuela and Tanzania! In these two tropical havens, it’s punctuality that is considered rude. The local recommendation is that you show up about 15 minutes later than invited, so as not to appear greedy or excessively eager. In fact, this is only one of over a dozen dining etiquette tips for Venezuela, although the ‘do not get drunk during dinner’ should be an adopted habit in just about every country on the planet you visit. Perhaps, along with ‘never speak with a mouth full of food’!

DON’T talk business at the dinner table – Bolivia

In Western countries, we are often brought up to never discuss two subjects at the dinner table: politics and religion. But in Bolivia, it’s blatantly rude to chat about business over a meal. Sharing a meal is something that’s revered as a sociable event that’s meant to enrich relationships, not your bank account. This rule also applies to business lunches with colleagues or clients! If you’re invited to a meal while in Bolivia on business, it’s customary to wait until the host brings up the subject of work before cascading into a brainstorming session. If business is never brought up, then consider yourself lucky. Your host thinks very highly of you if he/she has invited you out to a delectable local meal with no ulterior motives. Follow this comprehensive Bolivia dining etiquette guide if you’re headed to Bolivia for an extended period of time and really want to impress your hosts. Buen provecho!

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DON’T finish all the food on your plate – Cambodia and the Philippines

I can’t remember the countless times I was forced to sit at the table as a child, long after my brother had been allowed to get up, because I had yet to finish all the food on my plate. Had I known leaving some food on your plate is a show of gratitude in some tropical countries, I certainly would have used that as my argument! Although it is indeed customary to polish off your plate in most countries the world over, there are a few exceptions where doing so signals to your hosts that they didn’t cook, or order, enough food for you. Be polite and leave a mouthful on your plate when travelling through Cambodia or the Philippines, but be mindful of the poverty found in both gorgeous nations. Leaving just a little food is considered good manners, but letting half a plate of food go to waste, not so much.

DON’T ever use your left hand to handle food – Thailand, Laos, Cambodia, India, Ethiopia

Eating with your hands is one of the most delectable customs you’ll ever come across. There’s something inherently earthy about not tasting metal with every bite. Plus, dropping food in your mouth with your fingers is messy and insanely fun. However, let it be known – lest you be ostracized from your host country for all eternity – that it’s only your right hand that should EVER (and we mean EVER!) be used as a utensil. In tropical countries where toilet paper is redundant, a bucket of water and your left hand is an acceptable replacement. Because of sanitary conditions, the left hand is obviously considered unclean, no matter how many times your wash and sanitize. Practice eating with your left hand tied behind your back, before you even leave home, and you’ll have the custom down to a fine art!

DO drop some food on the floor – Peru & Bolivia

Here’s another custom that would have sent my mum screaming! In Peru and Bolivia it is customary to drop a little of your food and drink on the ground before the start of every meal. This beautiful Andean custom dates back hundreds of years, and is meant to represent your “sacrifice” to Pachamama, or Mother Earth. She gifts you all that wonderful food, so it’s only polite to offer some of it back to her. This custom originates from an ancient ritual called ch’alla, which also includes burying of offerings to the goddess of fertility and Earth Mother.

However, it’s worth noting that, nowadays, you’ll only come across this thoughtful custom in high-altitude villages inhabited by ethnic Andean folks. So keep that in mind before you start flinging mouthfuls of food on the floor in posh restaurants in the capital cities!

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DON’T use the fork the way (you think) it’s intended – Thailand

Who on earth would have ever thought that we’ve been using forks the wrong away all these years? In Thailand, it is considered very impolite to put food in your mouth with your fork. Instead, the fork is used to pass food onto your spoon, and that’s the only utensil that should ever touch your lips. Go figure…

…Except in Nigeria

To make things even more complicated, it’s worth noting that in Nigeria, particularly among the Kagoro tribe, women are not allowed to use spoons at all as this is akin to communicating with the Devil. So if you happen to be female, and visiting areas of Nigeria where the Kagoros are prevalent, play it safe and use a fork.

Follow our handy tips and brush up on your tropical table manners before you travel, and we guarantee you will go down in history as the world’s best dinner guest.

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The Best Food Trucks in Puerto Rico

Puerto Rico is renowned as a fantastic foodie destination, with street food attracting the most acclaim. Amazing food trucks seem to have completely taken over every corner of the island. What makes food trucks in Puerto Rico so insanely delicious is that they take authentic Latino recipes, add a signature sauce or special ingredient, and serve it to you in a North American-style serving size. You can always trust a Tico Tripleta three-meat sandwich to be big enough to feed a small tribe, for example.

Tico Tripleta at Plazoleta del Puerto, San Juan

Just a block back from San Juan’s port you’ll find a whole strip of food carts, grilling and frying up a storm. Here is where you’ll find Tico Tripleta, the homonymous food truck that serves up the best Tico Tripleta sandwiches in the country. A carnivorous trifecta of chicken, beef and ham, the tripleta is a meat lover’s dream come true. Each meat is marinated in herbs and spices and grilled to perfection. Then the generous bun is slathered with lashings of mustard, mayo and ketchup to complete this giant. Exceptionally tasty and very filling, a Tico Tripleta would have to rate as one of the world’s best sandwiches and, in its native Puerto Rico, is considered a national dish and object of much patriotic pride.

Pinchos at Guaynabo

If the Tico Tripleta is the Puerto Rican version of the world-famous Cuban meat sandwich, then pinchos are their equivalent of Arabic shish-kebabs – only better. Skewers of meat or seafood are marinated and grilled over open coals. The pinchos are then served, for just a couple of dollars, with a chunk of crusty bread. When the meat quality is high – which in Tico speak means high fat for high flavor – and the marinade this delicious, you’ll need little else. Sometimes, a particularly health-conscious food stand owner will add a piece of bell pepper or onion to the skewer. Pinchos are grilled and sold all over the country – it’s easy to find this treat on nearly every street corner like Starbucks in other parts of the world. The best pinchos food truck in Puerto Rico? The one with the longest queue, of course!

Willy’s Pinchos is more of a street food stand rather than a truck (a wheel-less food truck, perhaps?) and attracts diners from all corners of the country. Local, crazy cheap, and incredibly popular, the chicken, pork or mixed meat pinchos here are to die for. The place is casual, brimming with friendly locals and also serves cold beer. What more could one ask for?

Everything at El Naqui, Guaynabo

El Naqui Food Truck is one of those Puerto Rican institutions one would follow to the moon and back. A masterful chef-of-all-trades,  El Naqui serves up quite a few local street food specialties, one more drool worthy than the next. Their biggest seller is the Naqui burger, which comes with chicken, pork or beef and is – surprisingly – small enough to savor two in one sitting if you’re a hearty eater. Topped with shoestring fries and a most delicious burger sauce, the meat at Naqui is marinated, grilled and shredded. The pork ribs with garlic aioli fries would make for a fabulous second course and, if you have room for dessert (make sure you do), then just fill it in with the rotating daily special. Whatever it is, you can rest assured it’s scrumptious and super filling.

Seafood galore at Luquillo Kioskos, Mata de Platano, Luquillo

When the best food on your trip came served in a plastic cup, you know you’re on to a winner. Grilled lime and garlic marinated octopus, tender lobster tacos, and plantains stuffed with seafood are the main drawcards of the chain of stalls and food trucks at Luquillo Kioskos on Mata de Platano. Complemented by frozen cocktails and crispy cold beers, the selection of food here is mind-blowing. So much so, that the biggest challenge will not be deciding what to try first, and which food truck to accost, but visiting only once. The location of this food truck mecca is perfect, with a gorgeous beach just meters away. Add to that a vibrant vibe and mass of friendly locals and you’ve got yourself one of Puerto Rico’s very best foodie hubs.

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5 Mouthwatering Tropical Desserts From Around the World

The luscious landscapes, exotic fruits, and plentiful chocolate sources make the tropics an unmatched resource for desserts. Many of these sweet treats have achieved a level of cult following — both from natives and travelling admirers. If the idea of coconuts, decadent chocolate, bananas, and other tropical flavors has your mouth watering, we have pulled together a guide to help you know where you should aim your sails to enjoy the best cult desserts of the tropics.

You can start right here.

Cendol, Malaysia

On a blistering hot tropical day, there are very few snacks that can refresh and replenish your energy like a bowl of cendol. At first glance, cendol looks eerily like a milky vegetable soup. A type of neon-colored milky vegetable soup. The first-time visitor to Malaysia may find cendol’s appearance a little disconcerting, yet if you can get over the texture of the ingredients – a main ingredient being starched jelly noodles – then you’ll be lapping it all up in no time. Cendol is a very traditional, much-beloved dessert in Southeast Asia – and in Malaysia, it absolutely reigns supreme. Cendol is a delectable concoction of colored rice flour noodles, drowning in a bowl of palm sugar sweetened coconut milk, and shaved ice.. The best in the country? Definitely in historic Georgetown on Penang Island, where the cult-following of Penang Road Famous Teochew Cendol stand have made it the country’s most celebrated.

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Brigadeiro, Brazil

Travel to Brazil and you’ll no doubt find about a dozen spectacularly delicious desserts in which to indulge. Renowned for growing the world’s best nuts, tropical fruits and chocolate, Brazil has invented a whole cuisine around super-sweet fried foods smothered either in flowing chocolate or coconut milk and, more often than not, both. The most famous dessert in Brazil is the brigadeiro, a densely rich chocolate truffle ball made of cocoa powder, condensed milk and pure butter, all melted and amalgamated over a low heat. Once the thick, heavenly mix has cooled, superb bite-sized balls are made and rolled in chocolate sprinkles. Because, why not?

Banana & Chocolate Pancake, Laos

This may not be the fanciest dessert in the tropical world, but in this neck of the Southeast Asian woods, the banana and chocolate pancake is about as cult as a dessert can get. There’s even a whole tourist trail named after the delicious-at-any-time treat. The Banana Pancake Trail marks out a well-trodden backpacker route that sees thousands of visitors crisscross this region every year. Although you’ll find pancake stalls adorning every second street corner of at least half a dozen countries, it is in Laos where the pancake’s fame originated, and it’s right here that you’ll find it at its yummiest. The most coveted pancakes are those found at the night-markets of Luang Prabang, where sellers out-grill themselves to offer variations which include banana and Nutella (the most popular of all), evaporated milk, shaved coconut, and even ice-cream.

 

Banana Na Binja, Aruba

Caribbean desserts are known for being a drool-worthy, perfect blend of Spanish and African flavors. Sweeter and naughtier than most, desserts in the Caribbean are usually quite rich, both in flavor and content. Luckily, guilty pleasures are part and parcel of a vacation in the Caribbean, so whether it be the Bahamas, Aruba or St Lucia, you can indulge to your heart’s content without feeling guilty about the extra calorific splurge. After all, kilojoules on holiday don’t count, right? Head to Aruba and reward your taste buds with endless serves of banana na binja, delectable grilled plantains, which are doused in a sauce made of dark brown sugar, port wine and water, and spiced with a pinch of cinnamon. The whole brew is then cooked on low heat for a few minutes until the sauce reduces and thickens.

Churros y Chocolate, Mexico

The country whose ancient culture invented chocolate is arguably the best tropical dessert destination of all. Once you learn that Mexicans include chocolate in their chicken dishes, you realize what cacao-obsessed cuisine you’ll have at the tip of your taste buds. With the addition of ripe coconuts, flowy caramel and exotic fruits, the list of desserts in Mexican cuisine is quite extensive. Although you’ll find delicious famous South American desserts here, like sweet rice puddings, caramel flan, and pan dulces (sweet breads), there is one dessert that has earned a cult following in Mexico: churros. No matter how mouthwatering the pastry of these scrumptious fried strip donuts may be in other countries, it’s the quality of the chocolate dipping sauces served in Mexico that macipe}kes them the very best. One could skip the churros and simply drink the chocolate sauce, but that may be a bit rude. Think of churros as your heavenly fried dough spoons and savor that chocolate gold like it’s your last day on earth.

 

Want to replicate the taste of Mexico at home? Then follow our easy recipes for making churros y chocolate at home, and turn your next dinner party into a smashing fiesta!

 

5 Mouthwatering Tropical Desserts From Around the World
 
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Ingredients
For the churros
  • Canola oil for frying
  • 1 cup all-purpose flour
  • 3 medium-sized eggs
  • 3 tablespoons unsalted butter
  • A pinch of salt
  • 2 tablespoons sugar
For the topping
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
For the chocolate sauce
  • ¾ cup heavy cream
  • 1.5 cups good quality dark chocolate, melted over a double broiler
Instructions
  1. Heat the canola oil to 375 degrees Fahrenheit
  2. Melt the butter, sugar and salt with 1 cup of water, in a heavy-set pan, over low heat
  3. Slowly incorporate the flour a little at a time to the warm mix, stirring and mixing with a wooden spoon
  4. Add the 3 eggs, one at a time, and continue to stir as you go along until all is mixed well
  5. Take a piping bag with a meta star-shaped tip, and fill with the dough mix
  6. Once the oil has reached the desired temperature, drop the dough strips into the oil, cutting them with scissors when about 6 inches long. Fry until golden brown
  7. While the churros are frying, add the cinnamon to the cup of sugar and mix thoroughly
  8. Once churros are fried, remove from oil with slotted spoon and drain on absorbent paper for a minute
  9. Roll the churros in the cinnamon sugar and serve, piping hot, alongside a bowl of melted chocolate
 

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9 Foods You Can’t Miss in Ethiopia

Rich in flavors, colors, textures and variety, Ethiopian cuisine is one of the most enticing you’ll ever come across. A kaleidoscope of influences and an eclectic history make it utterly unique in all of Sub-Saharan Africa.

If you want to discover a mouthwatering taste of the Mediterranean in Africa, then let this be your next unforgettable, foodie-delight holiday destination.

Unlike many other parts of Central and Southern Africa, Ethiopian cuisine offers an incredible variety of dishes, most of which are vegetarian and vegan. This is, perhaps, the biggest difference between the cuisine of Ethiopia and that of its immediate neighbors, like Kenya and Sudan, both of which are heavily reliant on fatty meats and a carb-based main of either rice or white flour-based bread. With an abundance of vegetables, as well as herbs and spices, Ethiopian cuisine can revolutionize your whole opinion of African cuisine. Spend but a day here and you’ll soon realize that food is one of Ethiopia’s most prized highlights.

The art of eating in Ethiopia

Much like Indian meals, there’s no elegant way of eating in Ethiopia. This is arguably the most endearing aspect of the local cuisine. There are no bowls, side plates, knives and forks here. Just an oversized injera pancake (you’ll discover what that is below), dollops of exceptionally tasty delights, and your (hopefully) squeaky-clean fingers. Tear away a piece of injera with your right hand, use it as a spoon to scoop up food and drop the whole scrumptious pocket straight in your mouth. There is an art to doing this so that your fingers never touch your lips. If you can master this, you’ll already be a step ahead of countless tourists, myself included! Luckily, locals are graciously accommodating in this regard and will certainly never reprimand you for not getting it quite right.

Eating in Ethiopia is a very social event and, like in most of Asia, all dishes are meant to be shared, making a messy event even messier! If you’re ever lucky enough to be invited to share a meal with locals, do not panic if your host insists on feeding you. Literally. With his/her fingers! This may seem an incredibly bizarre thing to do, but in this country it is an absolute privilege to be ‘fed’ by your host, and this ancient tradition (called gursha) is a sign of friendship, respect, and loyalty.

Once you understand the social aspects of dining in Ethiopia, it time to decide which delectable treat you want to try! You can decide where you want to start on the list, but these 9 foods can’t be missed.

9 Ethiopian foods you can’t miss 

Injera

In Ethiopia, the carb of choice is the injera, a flat pancake-like staple that’s used, instead of cutlery, to mop up food and sauces. Because injera is made of sourdough it is both filling and delectably ‘sour’. An acquired taste no doubt, injera tastes a little odd on its own, but the sourdough flavor perfectly enhances the stews with which it is served. Injera looks like a sponge and certainly feels like a sponge, and combined with the stews it could soon become one of your favorite highlights. Made from a fermented gluten-free grain called tef, injera is the most fundamental base of any Ethiopian meal.

 

Berbere

The staple chili sauce of choice, berbere is made from ground red chilies and a combination of at least 20 other spices, including cinnamon, cumin, ginger, coriander, garlic and many more. No matter what other dishes you order, there will always be a corner of injera smothered in this delicious paste.

Doro Wat

The chicken stew to end all chicken stews is Ethiopia’s national dish and consists of chicken pieces and (more often than not) hard boiled eggs, cooked in a spicy and tangy tomato-based sauce.

Shiro

One of my absolute favorite injera-accompaniments was shiro, a chickpea based sauce cooked with lentils and berbere that can either be runny (shiro wot) or perfectly thick (shiro tegamino). “Tegamino’ is also an Italian word and the name for the small terracotta pot  in which the shiro is cooked.

Do note that Ethiopian cuisine is rich in pulses, and you’ll find plenty of shiro variations with red and green lentils, and beans as well.

 

Mixed Platters

For the first-time visitor who may have a difficult time deciphering an Ethiopian menu, mixed plates of half a dozen dishes, served on injera, are simply ideal. These platters make up the great majority of meals served in street-side restaurants and are a great way of savoring various local dishes in just one sitting. Whether meat based (maheberawi) or vegetarian (yetsom beyaynetu), Ethiopian mixed platters are heavenly, as dishes change regularly depending on what’s been freshly cooked. This way you never need to eat the same combination twice and you’ll get to savor dozens of dishes in just the first few days in the country.

 

Tibs

Carnivores like my beloved other half soon get addicted to tibs, a dish of stir fried meat that’s cooked with garlic, rosemary and, in fancier places, even a dash of white wine. This simple and quite unassuming dish is spectacularly tasty and, on request, can be made berbere free. This is heaven-sent if you’ve been in the country a while and feel you need a break from all the spice.

 

Kitfo

There was no going back once I discovered kitfo, or the Ethiopian version of a steak tartare, whereby raw mince is mixed with herbs and berbere (of course) and served with a tomato sauce. In this particular case, I do recommend you try it in popular restaurants that specialize in it, as you’ll know the meat is super fresh.

 

Ethiopian Macchiato

Ethiopians are just nuts about their coffee and, being Italian myself, this is something with which I related wholeheartedly. The macchiato (a short black with a dash of frothed up hot milk) is quite legendary in Ethiopia and considered one of the most ancient and authentic drinks in the country. Funnily enough, most Ethiopians don’t realize that this is, in fact, one of the many legacies left behind by Italian troops who were all over the country in the early 1930s. I even had a barista argue with me that macchiato is an Ethiopian word, even though it literally means ‘stained’ in Italian. As in the espresso – as opposed to a caffé latte – is only “stained” with milk, not drowned in it.

In case you’re wondering, Ethiopia serves up the very best coffee of any country south of the Sahara and there’s a reason for this. Ethiopia is credited with being the birthplace of coffee. Nomadic tribes in the 10th century are believed to be the first people to recognize coffee’s stimulating effects — although those tribes ate the cherries from the plant rather than the beans we use to make the hot beverage today.

Ethiopia macchiato

 

Ethiopian Coffee Ceremony

The Ethiopian coffee ceremony is something that’s internationally renowned and an incredible tradition whose precise origins are unknown. Although you can certainly grab yourself a macchiato in two minutes flat, at one of Addis Ababa’s many cafés, partaking in an hour-long traditional ceremony here is an absolute must.  

 

 

In Ethiopia, the long and tedious coffee ceremony is arguably the most important social tradition in any household. Usually officiated by the youngest woman of the house, it involves making coffee for family and guests, starting from roasting raw coffee beans over an open coal stove. After the beans are roasted, they are ground by hand in a traditional mortar and pestle (called a mukecha) and finally brewed for at least 5-7 minutes, before the by-now very aromatic coffee is finally served. Traditionally, a coffee ceremony involves serving, and enjoying, three cups of coffee, all made from the same ground beans. Usually served alongside freshly made popcorn, a Sunday coffee ceremony can easily take up half an afternoon. This is a time when families gather and spend some quality time together. Being invited to attend a family’s coffee ceremony is one of the most delightful honors you could ever receive in Ethiopia.

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The 5 Best Tropical Cruises for Foodies

Gone are the days when cruise dining meant less-than-average, mass-produced ‘mystery stews’ and rows upon rows of tasteless Jell-O. Nowadays, food has taken center stage in the cruising world. Particularly in the tropics, where high-quality organic local produce, combined with exceptional cooking skills, result in some of the most mouth-watering meals you could ever taste.

Want to sail the tropical world and enjoy unforgettable epicurean experiences? Then make a beeline for the very best tropical cruises for foodies.

Paul Gauguin Cruises, Caribbean

Enlisting the help of double Michelin-starred French chef Jean-Pierre Vigato, has certainly helped Paul Gauguin Cruises stay ahead of the food-lover’s cruising world. Tere Moana, the utterly stunning 88-guest luxury yacht cruising the tropics. Where Gauguin Cruises shine best is in the culinary department, where they have invested much of their efforts. So committed are they to providing a brilliant epicurean experience, that guests are requested to fill in a food preferences form up to two months before sailing.  

The ship: The Tere Moana boasts 44 sea-facing cabins, 8 of which have glorious balconies and Class A Suites with expansive verandahs. A journey on the Moana certainly feels more like a private charter voyage rather than your run-of-the-mill cruise. On board, you’ll find a swimming pool, whirlpool, sundeck lounges, beauty spa, gym and fun water toys like kayaks and windsurf boards. Outdoor and indoor dining and relaxation lounges, with the added bonus of Wi-Fi hotspots, make this a most relaxing ship on which to cruise.

The destination: In the Caribbean, Gauguin Cruises run two amazing, weeklong voyages. Choose from a sail to vibrant and colorful Panama, glitzy Aruba and stunning French West Indies, or a jaunt to and through the British Virgin Isles.

The dining: Offering three exceptional onboard dining options, guests really do have the best of the Caribbean at their taste buds when they cruise on the Tere Moana. L’Etoile specializes in international cuisine with a varied menu created by Chef Vigato, incorporating the finest local ingredients available. With the abundance of tropical fruits, fresh seafood, aromatic spices and organic vegetables in this region, meals onboard are sensationally tasty. Meals usually consist of six courses or more, with a choice of hot and cold appetizers including melt-in-your mouth tuna tartare and hot off the coals suckling pig! Although the menu varies with each cruise, there are a few signature dishes that are always available. The almond-crusted mahi-mahi is revered among return guests, as is the chicken cordon-bleu just bursting with flowy French cheese.

 

AmaWaterways River Cruises, Vietnam & Cambodia

River cruising is a magnificent way to discover off-the-beaten tropical destinations. This is especially true in Southeast Asia, where the mighty Mekong River winds its way through some of the most outstanding scenery in the entire region. AmaWaterways have two beautiful riverboats cruising the Mekon River in Vietnam and Cambodia, the Amadara and Amalotus. Both are outstandingly striking riverboats, offering luxury, comfort and exclusivity.

The ship: Similarly sized, the Amadara and Amalotus were both built in Vietnam and are only a few years old. They both carry 124 passengers in similarly sized cabins, the main discerning aspects being the layout of the main areas, and the fact that the Amadara boasts a swimming pool at bow, whilst the Amalotus’ pool is at the stern.

The destination: The 16-day Mekong River cruise offered by AmaWaterways (from July to May every year) offers a kaleidoscope of exotic experiences, with a myriad of enticing cultural landmarks, ancient palaces and temples to discover. The journey starts in Hanoi, with an overnight stay in magnificent Ha Long Bay on a traditional junk, before travelling overland to the ancient Khmer temple city of Angkor Wat, in Siem Reap, Cambodia. From here, cast off on a spectacular cruise all along the Mekong River for 9 unforgettable sailing days. Stopover ports include the Cambodian capital, Phnom Penh, the insanely busy floating markets at Cai Be, and bustling Ho Chi Minh City.

The dining: Food is a big deal on AmaWaterways cruises, and never more so than when sailing in one of the world’s foremost foodie destinations. Southeast Asian cuisine, renowned for the regional richness, abundance of spices and intricate recipes, is rated among the best in the world. Aboard this cruise, you get to savor it all. Each meal on board is regionally inspired, complemented by international flavors and expert hands. Although Western meals are always on offer, it’s the Cambodian and Vietnamese specialties that hit the mark with guests. Best part about these cruises? Not only do you enjoy fantastic meals on board, but you can also include visits to the famed night food-markets of Siem Reap – for the best fish amok in the country – and Phnom Penh, a haven for Cambodian sticky rice and mango pudding lovers. Cruising and feasting your way through Southeast Asia has never been more delightful!

Seabourn, Cruises, Caribbean

Seabourn are renowned for their intimate, luxury cruises and for placing a strong emphasis on gourmet dining experiences. Offering all-inclusive rates and stunning elegance, Seabourn is a great choice if you dream of a journey that is just as enticing, relaxing and rewarding as the destination.

The ship: For a cruise company of this caliber, you can expect your Seabourn yacht to be out of this world. And they really are. Voted the world’s “Best Small Ship Luxury Cruise Ships”, the Seabourn dames are exclusive luxury resorts at sea. Currently, there are three luxury yachts sailing the world, with a new addition expected to join the fleet in December 2016. The Sojourn, which typically sails the Caribbean, is an Italian-built treasure, comprising 650 feet of pure opulence. This includes a health and beauty spa which spans two floors and 11,000 square feet! With spectacular outdoor terraces, indoor golf putting greens, Observation Bar, designer boutiques, two full-service restaurants and a more casual grill bar, stepping off the Sojourn may arguably be your biggest challenge.

The destination: You’ll find Seabourn sailing the high seas in the Caribbean, on a multitude of itineraries. Spend 12 days scouring the width and breadth of the British Virgin Islands, with lovely hop-over stops on highlights like St Barts and St Lucia. Have more time? Then indulge in a phenomenal 39-day adventure that’ll guide you from Florida, all the way to Panama, Barbados and a zig-zag adventure through a dozen impossibly idyllic tropical islands, right in the heart of the Caribbean Sea.

The dining: Renowned for hosting celebrity and award-winning chefs like Michele Bernstein and Thomas Keller, Seabourn cruises not only offer amazing delights at every meal, with 7-course degustation menus of local and imported treats a highlight, but also regularly hold on-board cooking classes and presentations. The signature dish, according to head chef Tony Egger, is “Lobster, Champagne and caviar” which perfectly epitomizes the 5* dining experience you can expect. All three indulgences are ubiquitous on the menu and served on demand. Sundowners complemented by a silver tray of whole-wheat crackers topped with crème fraiche, egg, red onion and caviar are the most anticipated daily highlight. Meals are European-style on board, so dishes served are small yet numerous. Some of Thomas Keller’s famed dishes from his California restaurant are also regularly offered, including the awesome Napa Burger, made with a potato brioche-bun and topped with Wisconsin cheddar cheese and his signature, homemade Thousand Island dressing.

Aqua Expeditions Amazon River Cruises, Peru

Head to the deepest, darkest depths of the Amazon rainforest in Peru and gourmet cuisine isn’t something you would expect. After all, it certainly takes you long enough to reach this place, how on earth could you expect premier ingredients to make it this far? But they do. At least, aboard the M/V Aqua they do! Alongside jungle tribe visits, wildlife spotting, and trekking in the world’s most important tropical rainforest, the cruise line offers an extensive gourmet food service that belies belief.

The ship: Aqua is a stunning, recently refurbished 12-cabin vessel accommodating 24 guests and 21 crew, including a naturalist guide (for offshore excursions) and medic for any eventualities. Designed with nature in mind, Aqua is superbly elegant and modern on the inside, yet still manages to blend in with the tropical and all-natural surroundings. Onboard kayaks offer you the chance to explore the landscape, and the incredible wildlife that inhabits the Amazon River, at close range.

The destination: Aqua Expeditions lead exploratory cruises in parts of the Amazon that are out of reach of most cruise liners. The world’s longest and arguably most important river boasts unique biodiversity and more ecosystems than you’d find in entire continents. When you leisurely sail the Apurimac River, the place where the Amazon originates, you’ll be privy to a side of the Amazon Rainforest very few get to visit.

The dining: Aboard the M/V Aqua, you’ll savor scrumptious Peruvian specialties, prepared by none other than Pedro Miguel Schiaffino, owner of Malabar Restaurant in Lima, one of South America’s top-rated culinary gems. Schiaffuno’s signature Camu Camu Sour cocktail is perhaps his most beloved drink delight and perfect when paired with an Amazonian sunset. Unique specialties like Napo-de-Berenjena, an amazing terrine of fried eggplant with mozzarella and pears are indicative of the chef’s avant-garde approach to Peruvian cuisine.  For those who wish for a completely immersive Amazonian experience, complete with award-winning chef-created delights, the M/V Aqua cruise in the Amazon is an absolute bucket-list contender.

Crystal Cruises, Indian Ocean

If you are interested in a truly luxurious cruise experience with fine dining and cultural immersion, Crystal Cruises could be the right line for you. In particular, their Indian Ocean routes are jam packed with scenery unlike anything you have ever experienced. Enjoy a tropical breeze while you explore coral reefs, breathtaking shorelines, and even a two-night stay in the city of Dubai.

The ship: Crystal lines have three ships to choose from on their Indian Ocean tour — the Symphony, the Serenity, and the new Esprit. All three offer top-shelf luxury, with slightly different accommodations. Serenity and Symphony are celebrated by cruise enthusiasts world wide — bringing in awards from Conde Nast and the like. The new Esprit offers a more intimate experience by only allowing 62 guests on board.

The destination: Crystal Cruises offers destinations to various locations across the globe include treks in the Caribbean, South America, Mexico, and our focus here — the Indian Ocean. The majority of trips into the Indian Ocean and the Seychelles happen on the new Esprit ship and offer a 2-night overnight experience in the City of Gold, Dubai.

The dining: Crystal Cruises was one of the first lines to offer alternative specialty restaurants aboard their ships. The tradition is continued today with a variety of options aboard from fine dining to casual al fresco experiences. Celebrity Master Chef Nobu Matsuhisa has partnered with Crystal Cruises since 2003 to offer his vision of Japanese-Peruvian fusion cuisine aboard the ships. Fine wine lovers will enjoy The Vintage Room that offers exclusive wines rarely found on land — let alone in the sea. At each port, the flavors of Asia and India delight travelers.

Oh chine, Georgetown, Malaysia

Best 5 Street-Foods to Savor in Georgetown, Malaysia

Georgetown is the über-charming historic centre of Malaysia’s Penang Island. On the north-western corner of the country, just a swim stroke away from Thailand, this destination is renowned as an unrivalled foodie haven. Georgetown is petite, yet offers more enticement than many major cities the world over. It absolutely oozes old-world charm, an eclectic mix of colonial architecture infused with authentic Malay, Chinese, and Indian elements, and boasts more churches and temples of all denominations than many countries do. Revered for its obsession with street art and street food, you’d be hard-pressed to find a more delicious destination anywhere in Southeast Asia.

Georgetown’s main attractions – from its vibrant Chinatown to its colorful Little India and historic colonial sites – would normally only require visitors to spend three or four days here, at most. The fact that every other traveler we kept meeting had been there for weeks on end, however, can be explained with one word alone: food. Abundant, delectable, affordable, mouthwatering food. Of the street kind.

Southeast Asia is renowned for its incredible selection of street food – with many claiming to be the world’s best. We’ve spent more than a year in this region and couldn’t agree more. Although we’ve feasted on really amazing food all over – from Laos, through Cambodia and the whole length of Thailand – it wasn’t until we got to Georgetown on Malaysia’ Penang Island that I thought: holly guacamole, this is street-food heaven!

Head out to Churia Street – Georgetown’s main drag – after six pm every night and you’ll be overwhelmed at the sheer number of street food vendors, cafés, and people spilling out of every inch of footpath. Stroll up just a few hundred meters and you’ll see the hypnotic, bustling scene repeated down every alleyway. It’s sheer foodie-madness!

Variety is the spice of life

Malaysia is renowned as the most multi-cultural country in Southeast Asia, with ethnic Malays actually making up only 50% of the total population. The rest is made up of Chinese and Indian immigrants who have been flowing in over the last two centuries to shape the modern-day country. These three cultures – combined with sporadic sprinkles of Western influence – have created a most unusual and varied cuisine. Malays have Indian roti for breakfast, Chinese chicken fried rice for lunch and Malay seafood noodles for dinner and think it the most normal thing in the world. What’s so beautiful – from our point of view – is that they consider all these dishes authentic. In modern-day Malaysia, they most certainly are.

Headed to Georgetown anytime soon? You really should! Between the numerous street stands and colossal hawker centers you’ll have the chance to try a myriad of different dishes, all boasting interesting origins. Although some are well known – like Chinese dim sum lunches – others are unique and only found in Malaysia. So check out the following best 5 hawker foods to try in Georgetown and let your taste buds guide you through an unforgettable, exotic, tropical adventure.

Roti Canai – Indian rotis (flatbreads) are the most ubiquitous snack to be found in Malaysia, and the roti canai (flatbread served with a side dish of lentil dhal) is the most popular breakfast dish of all. Over the years, the authentic Indian kerala porota recipe has received a few makeovers to become generally accepted as an authentic Malay dish. The flatbread is made very thin and fried in a few dollops of oil. In this version, it is served with a side bowl of dhal, a pureed lentil curry which is usually quite thin and meant to serve as a dip rather than a bona fide dish. If you prefer a sweet start to your day, you can always ask for a banana or coconut jam roti instead. These are the most popular breakfast options in Georgetown and cost merely $0.50 a serving.

 

Char koay teow – Malaysia’s signature noodle dish –  char koay teow – boasts Chinese origins and can also be found in Singapore and Indonesia. The dish can be ordered either with meat or seafood and is prepared with flat rice noodles, bean sprouts, onions. It’s served with a hearty amount of a sweet soy and shrimp paste sauce that’s incredibly addictive. Char koay teow is famously rated as the ‘unhealthiest’ dish in Malaysia due to the large amount of sauce (which incidentally, is what makes it so delicious) but considering you’ll probably only have it once during your stay (you have so many other dishes to try!) I’d personally declare it worthy of the calorie-splurge.

 

Satay – In the first couple of days in Georgetown, this dish had me stumped. In our Western countries, ‘satay’ is the name given to the spicy peanut sauce that’s usually found in Thai restaurant menus. Where I come from, it’s served with meat, vegetables or as a dipping sauce for fish cakes. In Malaysia however, ‘satay’ is a whole different deal, a whole dish – or rather – a whole way of cooking. Scour Georgetown for the best ‘satay’ stand and you’ll be confronted by a collection of raw meat, seafood, and vegetables sticks. These are grilled over coals and then served with the spicy peanut sauce – yes, that’s the best part! Sticks cost between $0.10 (vegetables) to $0.50 (squid), with the most popular variants being pork, chicken and beef sticks ($0.20). Do note that pork satay sticks are becoming increasingly rare in Halal-friendly Malaysia and Georgetown is one of only few places left where you can still devour them. An order of 10 sticks of your choice is usually served with wedges of raw red onion, cucumber, and lime. Squeeze the lime over the sauce, alternate between mouthfuls of grilled yumminess and raw veggies dipped in sauce, and voila’:  you’ve got the most delicious dinner in town.

 

 

Asam laksa – Peranakan is the name given to the now-ancient blend of Chinese and Malay which has spawned an utterly unique culture. Peranak people in Malaysia consider themselves quite distinct from both Malay and Chinese and the culture is an identity onto itself. Peranak cuisine, in extension, is also a very unique culinary identity. Although it boasts a fusion of its two ethnic origins, Peranak culture has created dishes that are one-of-a-kind and not found anywhere else. Laksa is a product of this enticing culture and asam laksa, in particular, a Penang variant best savoured in Georgetown. Laksa is a hot and spicy dish traditionally prepared with rice noodles and a concoction of meat and seafood, drowned in a spic coconut curry sauce. The Penang version adds a touch of tamarind which gifts the dish just a hint of sourness.

 

Oh chien – This fried oyster omelette is one of the best anytime-of-day snacks in Malaysia. The combination of oyster and egg can seem totally weird at first, but trust that the whole distinctive mix just seems to work to perfection. A batter of rice flour, beaten egg, fresh oyster, and chive is fried over a very hot skillet, before being shredded and served with a slather of spicy tomato sauce. Usually served on a paper plate with toothpicks for utensils, oh chien is perfect for those instances when you’re short on time, but big on hunger.

Singapore Chilli Crab

Mission Delectable: Finding the Best Chilli Crab in Singapore

Marina Bay Sands, Singapore

“If you’re not going to Singapore to eat your heart out…you’re doing something wrong,” said the friendly customs officer at the land border in Johor Bahru.

Not being one to argue with a man in uniform, I set out to indulge in every gastronomic pleasure I stumbled upon during my long-weekend jaunt in Singapore. Although I did discover quite a few delicious peculiarities (this city has an uncanny obsession with delectable cupcakes – who knew?) I set my sights primarily on one mission: to find the most mouth-watering chilli mud crab in Singapore.

Chilli crab is Singapore’s national dish – more of a national obsession, I would say – and easily the most exported epicurean delight to have come out of this small but gorgeous city-state. I first stumbled upon this meal during my stint in Sydney, Australia, when friends took me to Harry’s, the most famous crab joint in town. I was totally hooked. Chilli crab is unlike any seafood dish I’d ever tried. It was sweet, and spicy, messy, somewhat hard work, but rewarding and incredibly moreish. With plenty of noodles or plain steamed buns (called mantou) to mop up the thick sauce, it is a heavenly meal to savor. Needless to say, I’ve never forgotten that exotic culinary experience. So you can imagine how quickly I jumped at the chance to meet up with friends from home in Singapore over a weekend as I travelled through Malaysia. Luckily, my mates are likewise food-obsessed so the moment I proposed gorging our way through the city for three days (you know, in between shopping jaunts, cocktails atop the Marina Bay Sands and visits to the stunning Gardens by the Bay!) they didn’t hesitate for a second.

We’re set to go.

The world-famous Singapore Chilli Crab recipe is a hotly contested topic in these parts, with the argument over its origins even causing diplomatic tensions between Singapore and Malaysia. Contention aside, the dish is believed to have originated from the wok of a Chinese migrant’s pushcart along the seaside promenade of Singapore in the mid-1950s. Cher Yam Tiamm and her husband had been stir-frying crabs in tomato sauce for a few years, but it wasn’t until they had the genial idea to add some sweet chilli sauce to the concoction that their humble food cart became a sensation. The rest, as they say, is history.

Singaporeans are dead serious about their chilli crab (the operative word being ‘their’) and EVERYONE you ask is convinced they know just THE best place to savor it. Of course, they really do. The taxi driver, the supermarket check-out clerk, the hotel concierge and the bus conductor all have strong opinions on the matter. Just don’t make the mistake I did by asking a group of locals for recommendations or you’ll likely start a heated debate among them.

If you have time in Singapore, you could relish in the best crab in town, over and over again. My only advice? Don’t skimp in price. Yes, there are plenty of small, hole-in-the-wall eateries which offer crab at less than $20 a kilo, but usually (as in 99% of the time) you’ll be served small, minimally meaty crustaceans. The great majority does get the sauce right and although that’s definitely yummy enough eaten alone with steamed buns, it does defeat the purpose of a chilli crab dish. Splurge on huge meaty claws and I promise you won’t regret it.

Here are the best places to try Singapore Chilli Crab in the city that started the rage. Take this as a guide only. The most delightful way to find your favorite, is to go on your own hunt as soon as you arrive. The best way to eat chilli crab? With your hands, of course! Don’t worry….shell-cracker, oversized bib and hand-wash bowl will be provided.

Good luck on your mission and happy gorging!

Jumbo Seafood – Arguably the best choice for foreign palates or diners who aren’t huge fans of very spicy food. Jumbo’s sauce is deadly addictive, but one of the least spicy we came across. The elegant place on the riverside is a feast for all the senses, so if you want to spend a little more you’ll definitely get the full 5-star Singapore crab experience here.

Red House Seafood – Fat meaty crabs, mouthwatering sauce and eye-watering fried mantous make this a super choice, especially for hearty eaters. Crab is not the most filling meal to be had, but the delicious fried dumplings do a great job of making this a comfort-meal. If you’re travelling in company, then try the black pepper crab as well, it’s just as scrumptious. Hungry for more crab? Order the chilli crab buns to take back to your hotel – but I bet they won’t last that long!

Mellben Seafood – I hope you’re sitting down for this. At Mellbe there’s a crab recipe prepared with an insane amount of butter instead of oil, making it thicker and more delicious than you can imagine. Forget the extra calories and splurge forth with glee. This place also shares humble beginnings with its signature dish. It started as a hawker stand and is now spread out over three restaurants branches in the Lion City. The eatery on Ang Mo Kio Avenue is considered the best.

Want to knock the socks off your guests at your next dinner party? Then roll up your sleeves, enjoy your grocery-shopping trip, and prepare Singapore Chilli Crab at home.

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Sweet, Sour & Spicy: Delectable Secrets of Ancient Khmer Culture

“Want to take a cooking class?’ My mother-in-law asked one morning, over breakfast. ‘A friend just sent a recommendation!’

We’d been exploring ancient Khmer temples in Siem Reap for three full days and were both suffering temple exhaustion. So you can imagine my relief when she suggested we take a break from the usual sightseeing and indulge in a different kind of tourist attraction that included learning healthy tasty recipes.

 

She hadn’t even finished uttering the sentence and I was already on the tuk-tuk, ready to go!

There are many reasons I travel the world. History, culture, and architecture are wonderful, but there’s something about food that sets my heart aflutter. Tropical, delicious, food. And, considering I’m forever hunting for quick easy healthy recipes I can emulate at home, I tend to indulge in cooking classes any chance I get.

Beyond Unique Escapes run daily Khmer cooking classes in Siem Reap, the most popular destination in Cambodia. Classes are held in a village on the outskirts of town and include a guided walk to explore traditional dwellings and learn about local cooking customs. Many households in Cambodia still rely heavily on coal-burning stoves and use intricately woven bamboo pots and banana leaves to cook rice and steam fish. Most families also grow their own herbs, ideal for Khmer cuisine that depends so heavily on aromatic mint, coriander, and basil. Unlike both its neighbours (Laos and Thailand), traditional Cambodian cuisine is flavorful, but not overly spicy.

On our own ‘traditional cooking class’ we used a combination of modern technology (all hail the gas portable stove!) and traditional methods. Because nothing can infuse flavour into a coconut fish curry, like a banana leaf.

It was really quite amazing to have such a modern set up in what felt like the middle of nowhere. Everyone had their own cooking station, complete with stove, pots, chopping boards, bowls and utensils.

 

First on our cooking itinerary was Bok Lahong, the spicy green papaya salad that is one of the healthiest, tastiest items on any Cambodian menu. Hosting a dinner party soon? Start off your meals with this dish and we guarantee your friends will be waxing lyrical about your cooking skills forever more. Best part? It takes just 10 minutes to prepare!

 

Papaya Salad Cambodia

Admittedly, our main course took considerably longer to make, but fish amok is the kind of dish that’s always worth the wait. This traditional, Cambodian fish curry is considered the foremost national dish and combines galangal, turmeric, lemongrass, kaffir lime leaves, shrimp paste and lemon zest to create an absolute taste explosion. Add chunks of fresh white fish fillets, steam the whole heavenly parcel in a banana leaf, and you’ve got a thick, creamy gastronomic haven in a pouch.

Literally.

 

Cambodian cuisine’s most divine feature is that it always aims at contrasts of flavours, colours and textures. Hot and cold is served together, as is sweet with spicy. This makes every dish incredibly addictive. The long-felt influence of the French in the country has created a modern cuisine which includes pâté and baguettes, but if you seek out a traditional Khmer epicurean experience you’ll still find plenty of dishes prepared they way they have been for centuries.

To create that contrasting flavour of traditional Cambodian cuisine at home, you can try one of these recipes from the cooking class.

Bok Lahong
 
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Cambodian spicy papaya salad
Ingredients
  • 1 green (unripened) papaya, shredded
  • 1 cup chopped green beans
  • 1 tomato, cut in thin wedges
  • 4 garlic cloves
  • 4 small green chillies
  • Juice from 2 limes
  • 2 tablespoon fish sauce
  • 1 tablespoon raw brown sugar
  • ½ teaspoon shrimp or anchovy paste
  • 2 tablespoons crushed roasted peanuts
  • Chopped coriander for garnishing
Instructions
  1. In a mortar and pestle, pound the garlic, chillies, paste and raw brown sugar, slowly adding the fish sauce and lime juice, until you have a lovely, smooth salad dressing.
  2. In a bowl, mix the papaya, green beans and tomatoes, add the dressing and gently toss.
  3. Sprinkle with roasted peanuts and coriander. This salad is a great accompaniment to roast chicken or fish.
 
Fish Amok
 
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Cambodian Fish Curry
Ingredients
  • 3 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 3 lemongrass stalks (only the inner, tender part)
  • 2 kaffir lime leaves
  • Small piece galangal, finely chopped
  • 1 teaspoon each of: turmeric, salt, chilli paste, brown sugar
  • Ingredients for Amok
  • ½ kg white, firm fish cut in large chunks
  • ½ red pepper, julienned
  • 1 cup shredded spinach leaves
  • ½ teaspoon shrimp or anchovy paste
  • 1 egg, beaten
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Pinch of salt
  • 1 tablespoon vegetable oil, for cooking
  • 1 tablespoon coconut cream
Instructions
  1. To make the curry paste: Traditionally, all ingredients are pound together in a mortar and pestle and although this requires time and elbow grease it really intensifies the flavours and texture. Alternatively, you can always use a food processor for a super-quick recipe.
  2. Heat up the vegetable oil in a frying pan and cook the curry paste for one minute on medium heat and then, whilst slowly whisking, add paste, coconut milk, fish sauce, sugar and salt.
  3. Once sauce is bubbling, add the spinach and stir.
  4. Add the fish, gently tossing to ensure all pieces are coated in the curry sauce. Simmer for just two minutes and turn off the stove.
  5. Add the egg and gently fold into the fish concoction. Rest for 2 minutes.
  6. Serve the fish curry in a bamboo leaf bowl, top with a dollop of coconut cream and julienned pepper, alongside a bowl of steamed rice.
 

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Cultural Cooking Class in Vientiane: Slaving Over a Hot (Coal) Stove Has Never Tasted So Good

Laotian cuisine is one of Southeast Asia’s most distinctive cuisines, varying quite dramatically from those of its neighboring countries. The staple here is sticky rice, which is eaten by hand and is used, quite literally, in place of cutlery. With a heady emphasis on the use of fresh herbs, ginger, lemongrass, chilli and coconut milk, and a distinct lack of animal-derived fats, Laotian meals are fresh, spicy, and totally mouth-watering. Healthy simple recipes are the order of the day in this part of the world.

After two months of traveling through Laos, I was totally hooked on local fare, although I had the sneaking suspicion that I was still not savoring the most authentic cooking the country had to offer. As in many other Asian countries, the great majority of restaurants in Laos tend to ‘westernize’ their dishes, in the erroneous belief that most foreigners can’t handle overly spicy or tasty food. So, although I’d loved every mouthful of national delights like laab or mok pa,I knew there was plenty more I still needed to discover. Once I finally reached the capital Vientiane and was joined by a friend traveling from San Francisco, I jumped at the chance to take part in an authentic, culturally-enriched cooking class with Backstreet Academy.

Backstreet Academy came recommended from at least a dozen fellow travelers and their cooking classes sounded incredibly enticing. If you travel to Laos – and visit major tourist hubs like Vientiane, Luang Prabang and Vang Vieng – you’ll notice that nearly every fancy restaurant offers ‘authentic’ cooking classes, held in their (no doubt gorgeous) commercial kitchens. Backstreet Academy offers a truly authentic experience, where classes are held in someone’s home with meals prepared by someone’s grandma. BA is a bit of a hybrid between a tour agency and community-based project. The agency works with local families who are trained in the art of holding cooking classes for foreign tourists. Tours are offered on a rotation basis so each family receives an equal number of guests and profits are then shared among all. I fell in love with this idea! Not only do we get the priceless chance of spending a whole day cooking with a local family, but the family has the chance to safeguard their culinary traditions and earn a few extra kip on the side.

My friend Lisako and I were picked up at our hotel bright and early one morning by Souphaphone, a young university student who would act as ‘facilitator’ for the day to help with any translation or logistical problems.

 

The host family’s modest home is on the outskirts of the Laotian capital. In the front courtyard, they set up a vegetable washing station, coal grill (most Laotians still cook on traditional coal stoves) and food preparation area. I loved how organized they were, how welcomed they made me and the other visitors feel, and just how relaxed the whole day was. While we washed, peeled, grilled and chopped, the neighbor’s kids played under our feet, and the pet dogs kept watch for any loose meat from the grill.

 

I was excited to finally have the chance to cook my two favourite dishes: spicy mincemeat salad (laab) and creamy herbed fish cooked in banana leaf (mok pa). Although both dishes boast complexity in texture and flavor, they were surprisingly easy to make and recreating the tastes of Laos at home is superbly easy. Of all the ethnic recipes from around the world, which I’ve had the pleasure to cook; these two are among my all-time favourites. As much as I love to savor complicated meals, when it comes to cooking them, I prefer healthy, simple recipes I can whip up in a jiffy.

Our host chef reminded me a lot of my mum, she obviously loves to cook and showed incredible patience in showing us how to prepare vegetables that we’d never even seen before.

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Alongside these two main courses, she also taught us to cook three jeows – the Laotian version of dips. The most unique was the jeow padek – a fermented fish dip that turned out to be quite delicious. The pork and olive dip and the roasted tomato dip were also impressive. If you’re ever in search for exotic dinner party ideas, I’d say these Laotian jeows would definitely be a hit.

Oddly enough, preparing sticky rice turned out to be the hardest job of all. Although the rice is cooked in a conical bamboo steamer (called lao aep khao), the rice needs to be flipped a few times to even out the cooking and I found the rice flipping to be a difficult skill to master.

The best part of the class for us was the communal feasting we enjoyed with our host family at the end. We cooked twice as much food as we could manage to devour. Our host mum offered us take-away containers, but we insisted they keep left-overs for their own dinner. This seemed to make them very happy, which was great to see.

If you’re visiting Vientiane on your next trip to Southeast Asia, I really can’t recommend Backstreet Academy’s cooking classes enough! But, if you’re itching to discover what all the delectable fuss is all about, then try your hand at these recipes for Khao Khua, Laab, and Mok Pa. I hope you’ll find them as scrumptious as we did.

 

 

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Totally Unique Tortilla Recipes That Aren’t Tacos

Whether sweet or savory, fried or grilled, the humble tortilla is one of the most versatile foodie treats to come out of the tropics, as well as one of the most beloved. And what’s not to love?! They are filling, delicious, and come in all sorts of varieties: white and wholemeal flour, corn and gluten-free. What we love about tortillas is their complete versatility and their compliment to almost any meal. Exported to Europe by Spanish conquerors – who first reached the Mexican highlands in the 16th century – tortillas were the favored staple of the people of Mesoamerica for thousands of years. Traditionally made with corn flour, tortillas are now found in a variety of flavors. Their inherent adaptability has made them a beloved staple the world over.

Want to discover some totally amazing ways to enjoy your favorite flat bread?

Dig into your pantry and get creative, because there’s a lot more to tortillas than just tacos!

Here are two of our favorite quick, easy and healthy tortilla recipes:

 

Prosciutto, Rocket & Parmesan roll
 
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Combining different ethnic recipes is a wonderful way to savour the most delectable culinary treats from all over the world. In this recipe, you’ll enjoy the tastes of the Mediterranean with an unmistakable – and utterly delicious – tropical touch.
Ingredients
  • 4 x wheat-flour tortillas
  • 1 x bunch fresh rocket lettuce
  • 1 x cup shaved Parmesan
  • ½ cup cherry tomatoes, chopped
  • 2 x tablespoons balsamic cream*
  • *As opposed to vinegar, balsamic cream has a much thicker consistency and infinitely richer flavour.
Instructions
  1. This is a super quick and easy recipe, as it requires no cooking at all. Simply take a tortilla, lay a few rocket leaves along the mid-section, add one slice of prosciutto (or skip if you’re vegetarian), a few shavings of Parmesan, some chopped tomatoes and top with a few small dollops of the Balsamic cream. Gently fold the end, roll and enjoy!
 
Sweet tortilla pie (chimichangas)
 
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If you want to impress your friends at your next dinner party, make sure to include a drool-worthy cherry tortilla pie to the menu. Chimichangas are fried tortillas popular in the southern US States and parts of Mexico primarily served with savory fillings. This dish speaks dips into the sweet side making a very decadent treat indeed. Instructions:
Ingredients
  • 4  flour tortillas
  • 1  can of your favorite pie filling (apricot and cherry are the best!)
  • 1 cup whipped cream
  • Confectioner’s sugar, cinnamon, or any other dusting powder you fancy.
Instructions
  1. Preheat oil in a skillet to about 350°F (180°C). Place a tablespoon of the pie filling at the centre of a tortilla and fold carefully on all four sides. Fry the tortilla for about 2-3 minutes on both sides, or until golden. Drain on absorbent paper, sprinkle sugar and cinnamon powder and top with a generous dollop of whipped cream. Serves 4.