5 “Weird” Foods that Are Totally Delicious

When you’re tucking into dinner, do you ever wonder what someone halfway across the world is eating? While for some it might be a case of changing fries for baked potatoes, in some cases the difference in a dinner menu can be huge. A dish we might never dream of serving up can be a luxury somewhere else, and vice versa. Never has the phrase “one man’s trash is another man’s treasure” been so apt when it comes to food.

The tropics in particular play host to an eclectic selection of dishes that might raise an eyebrow or two, but even the strangest of ingredients and flavors are considered delicacies in their country of origin (and are often very tasty). Here are some of the weirdest dishes that are actually surprisingly tasty.

Mexico – Jumiles

While in the western world bugs are pretty much a no-go when it comes to food, in many parts of the world they’re a must-have for that little extra crunch. This is the case in Mexico, where Jumiles (or live bugs) are a firm favorite in Taxco, a town just south of Mexico City.

Though Jumiles are often served up around the Day of the Dead, when families gather to hunt these creepy crawlies to commemorate the pilgrimage taken by The Aztecs to a temple dedicated to the jumil. The creatures are regularly cooked up in tacos with a heavy squeeze of lime. When bitten into, the Jumiles can continue to move around, and you’ll notice they have a strong flavor that’s a cross between mint and cinnamon.

Southeast Asia – Bird’s Nest Soup

You might be fooled into thinking bird’s nest soup is a fancy name for chicken noodle soup – after all, that’s what it looks like. But this luxurious dish is actually made from dried bird saliva taken from swiflets – cave dwelling birds indigenous to Southeast Asia. The spittle of these creatures is thought to contain medicinal properties that helps boost the libido.

Though there are some conservation issues surrounding the soup (taking the swiflets’ nests harms the species’ livelihoods), it’s still a coveted delicacy, particularly in the province of Palawan in the Philippines. Here, the town of El Nido (translated as “The Nest”) is surrounded by jutting limestone rocks that locals clamber up and harvest the nests from.

When the nests are collected, they’re soaked in cold water before they’re cooked with stock and cornstarch. The finished product is a hearty soup that tastes very much like a normal bowl of chicken soup with soft bits of nest that resembles egg.

South America – Cui (or Guinea Pig)

In the western world, guinea pigs are cute family pets. In South America, they’re coveted for a different reason – their meat. For centuries, guinea pigs or cui have been farmed in the Andes for indigenous meals and local ceremonies. But in the 1960s, when the boom of tourism hit the continent, it became much more socially acceptable for guinea pigs to be eaten by everyone – indigenous or not – thanks to the dish’s cultural history.

Today, it’s easy to find a restaurant that serves up deep fried guinea pig, cooked whole – complete with feet and head. Those that can get past eating what , in many parts of the world, is a pet, report cuitastes a lot like rich rabbit meat.

Dominican Republic – Concon

Have you ever lost track of time and accidentally burnt your dinner to the bottom of the dish? We’ve all been there, and it usually ends up being scraped into the bin. But in the Dominican Republic, the crispy remains of the pan are a sought after part of dinner (people actually fight each other for it).

This is because all the good stuff that’s in the pot with the rice — like the spices, milk, crabs, meat, and fish — all converge at the bottom to create a layer of food that is packed full of flavor. It’s so coveted, in fact, that the Dominican Republic has given it a name – concon.

Laos –

Soup is a dish that crops up a lot in Southeast Asia, partly because it’s a cooling treat in the intense heat, and partly because you can pack it full of delicious ingredients to make a different dish for every day of the week.

Pork, chicken, and vegetables are firm favorites in soup, but did you know that ants’ eggs are also a popular (and tasty) option? You might balk at the thought, but ants’ eggs have the same texture as overcooked rice, and there are no crispy legs or heads to contend with.

The eggs themselves are separated from the ants with a bucket of water, which makes the adult ants clump together to save energy while the eggs are free to pick out. Sometimes, there are a few rogue ants that get stuck among the eggs, which adds a slight sour kick to the soup. The common addition of hot pepper, tomatoes, onions, and tamarind usually overrides this, though, and gives it a fresh, spicy flavor.

Asia By Way of Italy — A Twist on Pizza

Let’s be completely honest with each other, pizza is a perfect food (also in this category: pie and sandwiches, but that’s for another conversation). Pizza can be breakfast, lunch, dinner, or dessert and is delicious warm or cold. The rest of world has recognized such perfection and has embraced chain restaurants like Pizza Hut all over the globe while small restaurants like Happy Pizza (marijuana is the secret ingredient) in Cambodia or Pizza Sasa in Laos are pushing the Italian tradition into unexpected cultures.

Legend suggests that pizza may have actually originated in China with a savory treat known as Cong You Bing. Rumor has it that the scallion pancake was loved so much by Marco Polo that he had chefs in Italy make him a version of the unleavened flatbread, which may have evolved into the pizza we are so familiar with.

Naturally, this caught my attention.

How have other Asian cultures expressed this simple combination of a crust and something delicious on top? As my curiosity wandered south, I found a couple of delights that I would love to share with you.

There is an Indian staple known as paratha, an unleavened flat bread that is thinner that naan but thicker than roti. It can be enjoyed plain, with a little butter or yogurt and sometimes spices or vegetables get thrown in to add flavor and nutrition. In a modern twist, some prep the dough like a calzone and fill it with their favorite pizza toppings. Follow this simple recipe and you can make your own parathas!

There is a very popular street food in Vietnam called Banh Trang Nuong and it resembles a pizza with all the assorted toppings, yet the similarities stop there. In lieu of a thick dough for the crust, a thin piece of rice paper is used instead. Then an egg is added instead of tomato sauce, as the egg holds the toppings in place. Some opt for a western flavor with cheese and cut up hot dogs while dried pork and Sriracha are used for a more traditional style. If you need Banh Trang Nuong in your life and you have access to a grill, try this:

At a very low heat, place your rice paper on the grill. Then, crack an egg directly onto the rice paper and you may want to use the back of a spoon to evenly spread the egg. Add the rest of your desired ingredients and make sure to rotate the rice paper so that all the edges are evenly grilled. Last, fold over the rice paper when all parts are crispy and serve.

Sometimes, the expression of pizza is merely taking a cultural norm and imagining it in a different culinary context. The longganisa (it’s kind of like a sweet chorizo) and whole eggs combination is a Filipino favorite all-day breakfast meal. They’re usually served with rice and a simple tomato salad on the side. Now imagine taking these breakfast staples and having a pizza with a distinct Filipino character!

A really great pizza is defined by an amazing crust. When the crust is right, everything else falls into place. With a little patience, I promise that pizza dough is quite simple. This versatile pizza dough recipe is great because it’s nice and crispy when rolled thin, but chewy when made thick. This is what you’ll need:

Simple Pizza Dough

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Ingredients

2 teaspoons active dry yeast* or instant yeast
⅞ to 1⅛ cups lukewarm water**
2 tablespoons olive oil
3 cups bread flour
1¼ teaspoons salt
*If you're using active dry yeast, dissolve it with a pinch of sugar, in 2 tablespoons of your water. Allow that to sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
**Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Instructions

First, you will combine the dissolved yeast (or the instant yeast) with the rest of the ingredients.
Mix and knead everything together however you prefer be it by hand, mixer or bread machine set on the dough cycle until you've made a soft, smooth dough.
If you don't have any of the fancy equipment, check this out: you can just use time and physics to your advantage. Just stir everything together, cover it with plastic wrap, and let that sit out overnight. The next day, your dough will be ready for you!
If you want prime flavor and texture, consider throwing that dough into a zipper-lock bag and storing it in your refrigerator for a couple days. This is called “cold fermenting” and it will make your dough not only taste incredible, but it will also improve it's browning characteristics.
When you're ready to make that pizza, no matter what size or shape you're going for, don't pat it into shape. Rather, stretch that ball of dough into whatever kind of pizza you're going for. If you can't stretch it like a pro, just use a rolling pin.

To offset the complexities of masterful pizza dough making, here’s an easy tomato sauce recipe to restore balance to your life.

Simple No-Cook Pizza Sauce

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Ingredients

1 (4-ounce) can tomato paste
1½ cups water
⅓ cup extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
½ tablespoon chopped fresh oregano leaves
½ tablespoon chopped fresh basil leaves
½ tablespoon chopped fresh rosemary leaves

Instructions

You don't even have to cook this one. Just mix them together (the longer it stands, the more the flavor blends) and throw it on your dough!

Then for your toppings you need:

Filipino Inspired Pizza

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Ingredients

2 cups longganisa out of its casing, browned
1 ½ cups shredded mozzarella cheese
12 to 15 quail eggs
1 large onion, thinly sliced, separated into rings

Instructions

Spread the meat, top with cheese, and then crack the quail eggs one by one onto a pizza dough.
Add the onion rings and bake for 8 to 10 minutes

With all these variations and flavors, dare you argue that pizza is not perfection?

Romantic Tropical Destinations Couples Can Go For a Weekend

Tropical vacations don’t need to be a week-long excursion to be romantic and enjoyable. Weekend getaways are a quintessential way for couples to recharge the batteries and reconnect with each other. Looking for somewhere to sweep your significant other away for a few days? Any of these Tropical destinations are reachable within 12-15 hours from anywhere in the continental United States.

Aruba

Daily flights go in and out of Queen Beatrix International Airport in Oranjestad, Aruba making it a perfect getaway for shorter trips. With flight times from Miami at less than three hours non-stop, it’s easy to maximize your time even on a tight schedule. Aruba offers couples parasailing, snorkeling, miles of white sand beaches.

From February 12th-24th, The Renaissance Aruba Resort and Casino in Oranjestad, Aruba offers last minute deals for couples wishing to escape. Starting at 328 U.S. dollars per night, couples can enjoy a kid free section of the hotel to unwind in privacy and quiet. There’s an on-site spa for couples massages, both casual and upscale dining, with ocean view room and suites available.

U.S. Virgin Islands

If you don’t have a passport – and don’t have time to acquire one – the U.S. Virgin Islands is an ideal spot to jet-set for the weekend from the U.S. Additionally, with the official currency being the U.S. dollar and the official language being English, money worries and language barriers won’t apply.

Where else is better to spend a romantic weekend than Love City (Saint John, U.S. Virgin Islands)? Saint John doesn’t have an airport, but it’s just a short 20-minute ferry ride away from Cyril E. King Airport in St. Thomas which Delta, American, Spirit, and United all fly into from major U.S. connection hubs.

For a simple getaway retreat, try the Caneel Bay Resort. It’s a beautiful, quiet haven with both modest rooms near the tennis courts all the way up to a private cottage that once belonged to the Rockefeller family.

Brazil

While most typical men have the twenty-second short term memory span of a chimpanzee and often forget special days like Valentine’s Day or for couples too busy at the beginning of a new year, consider a belated celebration in beautiful Rio de Janeiro, Brazil. In Brazil, is a day set aside for lovers celebrations on June 12th. June 12th is set aside because it’s close to the day of death of Anthony of Padua, or St. Anthony who was a Portuguese priest who died on June 13th, 1261. The Brazilian Valentine’s Day is celebrated in a similar fashion as the U.S. and Europe. Chocolates and flowers are usually involved and couples generally go out to dinner and/or exchange gifts.

Direct, non-stop flights from the states to Rio are hard to come by, but connecting flights through American, Delta, and United are plentiful.

As good as place as any to start off your hunt for accommodations is the Santa Teresa Hotel in Rio, the Superior Room can be booked for as little as $282 per night which includes a mini bar, internet access, a king size bed, and, of course, an LCD TV. While not flashy in design, it lacks nothing a couple needs and offers the most important luxury of all – privacy.

On site at Santa Teresa, couples can indulge in a side-by-side massage at the spa or relax in the sauna. There are two bars on site – one is pool-side and offers up light meals with views of the surrounding neighborhood.

Looking for something more romantic and upscale? Santa Teresa has you covered there too. While still casual, Restaurant Tereze is slightly more cosmopolitan offering a full dinner menu and over 200 wines in a private cellar.

6 Ways Love is Celebrated Around the World

Love makes the world go round, but how you show that love varies greatly from place to place. While the Western world gets romantic with flowers and chocolates, other places show their feelings through dances, parades, and even cake. Many of these romantic customs have been ingrained in cultures and societies for hundreds of years, and are passed down from generation to generation.

With Valentine’s Day just around the corner, here are some fun, beautiful, and romantic customs from the Tropics – expect lots of vibrant parties, national flowers, and good food.

Ladies Night in Niger

The ladies of the Wodaabe Fula tribe in Niger get the final say when it comes to love. At the Gerewol Festival, an annual event that revolves around romance and courtship, the men put their glad rags on in the hope of impressing the woman of their dreams. They don elaborate costumes and makeup before shaking their tail feathers and singing to bag themselves a bride.

When the show comes to a close, the women choose which dancer they’d like to pair up with. Many relationships and marriages are started this way – definitely a novel matchmaking ceremony.

Black Cake in the Caribbean

In the Caribbean, romance is tasty with black rum cake. Each island has its own recipe for creating the dark, sticky dessert that’s served up at weddings. Most often made with rum, cherry brandy, dried fruit and spices, this cake is very similar to Christmas cake (which it also doubles up as in the Caribbean).

This is an important part of a Caribbean wedding ceremony, as it showcases the traditional island flavours while the bride and groom cut the first slice together.

Lover’s Day in Brazil

Brazil’s Dia dos Namorados is an alternative to Valentine’s Day – it’s just celebrated on a different date. Usually observed on the 12th June, it brings a show of colour and music to towns and villages with parades, feasts, and live performances. Couples exchange flowers, chocolates, and other gifts, and share meals with family and friends. Traditional feijoada (black bean stew) is a firm favorite, as it’s easy to make and share. The celebration falls on the eve of St. Anthony’s Day, the patron saint of marriage, but it’s also a time to celebrate friendships and family relationships – something that makes it a little different to the all-romantic Valentine’s Day.

Feijoada

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Ingredients

250g dried black beans
100g streaky smoked bacon cut into slices
500g pork ribs
3 chorizo sausages
500g pork shoulder cut into cubes
3 chopped onions
4 chopped garlic gloves
1 pinch of chilli flakes
Olive oil
2 bay leaves
2 tbsp white wine vinegar
Orange slices
Rice to serve

Instructions

Heat a large saucepan and fry the bacon until crisp. Once ready, remove and keep the oil in the pan.
Start adding the pork ribs, the chorizo, and the pork shoulder, seasoning each batch with salt and pepper as you go
When the meat is seared, remove and set aside.
Add the onion, garlic, and chilli to the pan and fry until soft
Add the meat, bay leaves, vinegar, and drained beans and cover with water. Bring it to the boil before simmering on a low heat and cooking for 2 hours.
Serve with rice and orange slices

Mass Marriage in the Philippines

Though the Philippines tend to celebrate Valentine’s Day in the same way as Western countries, there is one slight difference – a tradition that’s spread like quick-fire through the country in recent years after it was started in 2004 by the government and a toothpaste company. On February 14th, hundreds of couples get married in joint ceremonies in places like malls, squares, and other public places. This new custom of celebrating love and renewing vows with thousands of others has been a huge hit, and there are now hundreds of mass wedding ceremonies that take place on Valentine’s Day each year.

Hoping and Wishing in Thailand

Single ladies in Thailand have a romantic tradition that takes place once a week, not once a year. On Thursdays, women looking for love head to the Trimurti shrine in the heart of Bangkok laden with red roses, candles, and incense sticks. At 9 o’clock they come together in front of the Hindu deity of love and pray for someone special to come into their lives.

Offering Orchids in Peru

Peru’s national Carnaval celebrations take place in February at the start of Christian Lent, which means many Peruvians have the 14th off work. Everywhere from big cities to hillside towns get into the party spirit with parades, feasts, and dances, including a tradition where a hollowed out tree is filled with presents to dance around. Having the day off means there is plenty of time for Peruvians to prepare something special for their loved ones, like Timpu, the traditional dish of the Carnaval.

Timpu

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Ingredients

5 peeled potatoes
½ kg yucca
5 ears of corn
2 carrots cut up into circles
5 sweet potatoes
¼ kg garbanzo beans
½ kg beef
½ kg mutton or lamb ribs
¼ kg salted meat
¼ kg white chuno
1 cabbage head
¼ kg rice
3 pears
50g leeks
50g celery
2 garlic cloves
Salt
1 stem of oregano

Instructions

Bring 3L water to boil in a large pot and add celery, leeks, carrots, pears, chopped garlic, oregano, and salt to taste.
Once the vegetables are soft, add the beef and the salted meat (both cut into pieces) and cook for an hour.
While waiting, cook the rice in a dry pan with the garbanzo beans for 10 minutes.
In another pot, cook the corn for about 20 minutes.
When the meat is tender, add the peeled and chopped yucca to the stew, the potatoes and sweet potatoes, and cook for 10 minutes. Add the cabbage leaves and boil for a few extra minutes.
Once cooked, drain the broth into a big bowl and separate the veg and meat, and remove the pears.
Serve up a bit of everything onto each plate, so everyone has an equal amount of meat and vegetables.

Peru on a Plate: Why Peru’s Contemporary Cuisine is Sweeping the Globe

In 2007, Peru’s government raised the country’s cuisine to National Heritage status. Since then, the foodie world has gone crazy for the South American cuisine that’s bursting with color, spice, and influence from all over the globe.

Today, Peru is known as a gastronomic centre for fusion cuisine, with Lima taking the trophy for the most creative food capital on the continent (helped, no doubt, by the World of Travel Awards naming it the world’s leading culinary destination). Among the exclusive boulevards and the backstreet neighbourhoods in Lima, there are more chef schools than any other city in the world and, across the country, there are around 80,000 student chefs learning the ropes.
Since 2007, the global interest in Peru’s cuisine has snowballed into a whole new phenomenon. In London, chef Martin Morales has turned the delightful dishes of Peru into a hot new foodie trend with Ceviche, a stylish Peruvian kitchen and Pisco bar, while Alejandro Saravia has brought the fine flavors of Peru to Australia with his hugely successful restaurant, Pastuso, in Melbourne. Peruvian people take pride in their national dishes, and chefs are now considered artists – a huge change from previous notions that becoming a chef was a risky career associated with the lower economic percentiles of the country.

The Ultimate Fusion Cuisine

But it’s not just Peru’s new status as a culinary hotspot that has people lapping up its local dishes. In fact, the base for success has always been there thanks to the country’s rich history.

From the Spanish invasion in the 16th century, Peru’s cuisine has taken a whirlwind journey through several cultures, picking up new flavors, ingredients, and cooking styles along the way. Before then, maize, potatoes and beans were the height of foodie interest until the historic Inca food culture was blended with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences – all of which came about through conquests and, later, the impact of globalisation.

Each influence has stamped its ownership on Peruvian cuisine, resulting in a menu of colorful dishes that tell different stories from different parts of the world.

In fact, Peru’s cuisine is often called the original fusion cuisine because of its diverse collection of worldwide recipes. What makes it so interesting, though, is the pervasive underpinning of Inca heritage. Even today, corn, potatoes and chillies still form a major part of Peru’s dishes, but dashes of influence from elsewhere have made themselves at home in even the most traditional of dishes.
Take the Japanese-inspired tiradito, for example, a sashimi-style dish that’s now a firm favorite in Peruvian cuisine, or chifa, which refers to the fusion of Chinese and Peruvian food. Even anticucho, an age-old recipe of skewered barbecue meat was inspired by the African slaves colonised in South America – the dish was used to make meat scraps like beef heart more palatable. Even recipes like this that were once a lowly addition to Peru’s cuisine are considered national delicacies served at street stalls throughout the country, and at modern restaurants in places like London, Paris, and New York.

A Fresh Larder of Ingredients

Perhaps the most notable thing about Peruvian cuisine, though, is its eclectic mix of ingredients – all fresh, all colorful, all flavorful.

Diverse is the only way to describe the concoction of ingredients grown both on small and large scales in Peru, thanks to the country’s incredibly unique ecosystems. The ocean that spans the north coast is home to an abundance of seafood – so much, in fact, that Peru is known as one of the world’s most prodigious producers of fresh fish and shellfish. Further inland, the Andean mountains offer the perfect growing conditions for potatoes, quinoa, and meat, while the Amazon jungle and its fertile soil bursts with colorful plants, fruits, and vegetables.

Combine this wealth of produce with the influence of immigration and you have a menu that’s exciting, different, and open for endless experimentation.

Contemporary Eating Trends

These days, food forms part of a lifestyle which is determined, in part, by trends, fads, and new ideas.

Because the roots of Peruvian food lie in gluten-free goods, the cuisine is perfect for vegans, vegetarians, and gluten-intolerant eaters – trends that have boomed in the foodie industry in recent years. Through pride of their heritage and a dedication to preserving the history of their cuisine, Peruvian chefs are continuing these age-old traditions in kitchens all over the world.

A Hearty, Homegrown Tradition

To top it all off, Peruvian cuisine is, at its heart, comfort food – think filling meat recipes and starchy side dishes. Throughout the country, Peruvians eat large, laid-back meals with their families, where they mix fresh ingredients and experiment with worldly flavors.

It’s not just the recipes from Peru that have penetrated the globe, it’s the way of life that accompanies meal times. Dishes are usually served on small plates, perfect for sharing with family and friends, and dinnertime is the place for chatting, laughing, and trying new things – the latter of which is vitally important to the growth of Peruvian cuisine. Dishes may well hark back hundreds of years, but the classics are beginning to be reinvented in unique and contemporary ways. Restaurants in London, like Morales’ Ceviche, serve the traditional arroz con pato (duck with rice) with a twist – tender duck confit tossed with coriander and dark beer rice.

It’s the combination of influences, the abundance of fresh, hearty ingredients, and the idea that grandma’s home cooking can be brought into the present day that has pulled Peruvian cuisine from being a nobody to being the thing on everyone’s lips (and plates).

Tipsy in the Tropics: Relax with a Local Cocktail

Travel guides can be a big help with finding local restaurants abroad, but what about a local tropical cocktail? Those of us who are adventurous tend to seek out something exotic and authentic that we can’t find at home. Aside from local cuisine, local cocktails are a great way to broaden your horizons when traveling abroad. Becoming friendly with residents native to your destination is a great way to find a cocktail that wasn’t mentioned in a guidebook or piece of literature at your hotel. If you haven’t been abroad lately to find new cocktails, we have a few here that will give you taste of the tropics and a pleasant buzz.

Mama Juana

Mama Juana (or mamajuana) is a drink native to the Dominican Republic. It’s made from rum, wine, and sometimes honey or cinnamon. To spice it up, various herbs, plants, and leaves native to the Dominican Republic – Canelilla leaves – are added. At first site, it doesn’t look terribly appetizing. It somewhat resembles sticks and trees bottled up in a jar with a strange looking liquid. Recipes vary depending on who makes it but usually it’s dark red in color with an alcohol content (about 20%) approaching that of a port wine.

Rumors and mythical legends surrounding mamajuana range from medicinal to mysterious. Many Dominicans claim that mamajuana is a cure all for many ailments ranging from the flu to prostate problems. Other claim drinking mamajuana acts as a powerful aphrodisiac.

There’s no hard and fast rule to making mamajuana so, the recipes and methods are very forgiving. The easiest way to test out a homebrew, is to soak leaves and whatever plants you choose in a bottle or mason jar with equal parts rum and red wine for up to two weeks. At the end of the two weeks soaking period, throw out the liquid portion and refill again with rum, red wine, and honey. Cinnamon or even raisins can be added to the concoction at this stage as well. The only thing left to do is pour in a glass over ice and enjoy!

Mojito

A Mojito is a cocktail that originated in the Caribbean island of Cuba. With U.S. and Cuban diplomatic tensions easing up, acquiring a Cuban mojito may not be as difficult as it once was.

The most widely believed tale of how the mojito came into existence occurred in 1586 when Sir Francis Drake landed on the island of Cuba with sick crewmembers. A few people went ashore to grab supplies and came back with a primitive form of rum made from the sugarcane fields. Along with the rum they brought lime and mint which were thought to help with vitamin C deficiency, inflammations, and infections.

The key to making a correct mojito starts with make simple syrup. When I was in high school, I dated a girl whose parents had immigrated to United States from Cuba right after the revolution. It seemed to me that one of them always had a mojito in hand, especially in the evening. Of course they let me try it but cautiously explained to me that I will never have a mojito as good as they could make it. The family “secret” she informed me is in the simple syrup. I have witnessed many a bartender try to replicate the Cuban treasure I first tried in high school and every single one of them has failed.

To make simple syrup, combine a cup of white sugar with a cup of water in a saucepan. Bring it to boil stirring frequently until sugar is dissolved and allow it to cool. Once it’s cool, it can be kept in a squeeze bottle for up to a month in the refrigerator. Any air-tight container will do but a generic squeeze bottle makes it easier to get the syrup into the mojito.

Cuban Mojito

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Ingredients

3-4 fresh mint sprigs
2-3 small lime wedges
1 oz Simple Syrup
2 oz rum
Ice
Club soda, chilled
A Muddler

Instructions

Place mint and lime wedges in a cocktail shaker.
Muddle gently with a muddler to release the lime juice and aromas and oils from the mint.
Add in the simple syrup, rum, and ice.
Shake vigorously and pour into a pint size cocktail glass.
Top off glass with club soda.
Optionally, you can garnish with a new mint sprig and fresh lime wedge.

Canelazo

Going against the traditional iced-down cocktail of warmer climates, canelazo is an Ecuadorian drink that is served warm. In Quito, the capital of Ecuador, the elevation sits at over 9,000 feet causing some chilly evenings in the wintertime. In order to stay warm, particularly around Christmas, canelazo is a popular choice among locals.

Canelazo

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Ingredients

4 cups water
1¼ cups granulated sugar
8 small cinnamon sticks
2 cups white rum
1 lime, sliced
1 orange, sliced

Instructions

In a saucepan over medium heat, combine water, sugar, cinnamon sticks, and the orange slices.
Bring to a simmer stirring until the sugar has dissolved.
Once the sugar has dissolved, reduce the heat to low and cook for about 30 minutes or until the syrup is dark brown and heavily smells of cinnamon.
Add in rum and lime wedges and mix before serving.
It can be served in a coffee mug as a drink or as a shot if you’re entertaining multiple guests.

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.

Mission Delectable: Finding the Best Chilli Crab in 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.

3 Crock Pot Recipes Inspired by the Tropics

When trying to stay well-fed in our fast paced, and often busy lifestyle, easy crock pot recipes often make for healthy, simple, and effective options in your kitchen. Exotic tropical recipes may seem complicated or intimidating at first but, believe it or not, there are quick and easy healthy recipes from around the world that will work perfectly for your crock pot.

Let’s take a minute to discuss the borderline-magical wonderfulness that is the crock pot (or slow cooker, if you prefer). They are the greatest of the kitchen gadgetry because they do a lot of the work while you can go on living your life. If you’re uncomfortable with leaving the house, taking a long nap, or letting it do its culinary sorcery overnight then take the time to “treat yo self” and get caught up on the latest episodes of Scandal or The Walking Dead or finally sit down with that Deepak Chopra book that’s been on your mind all week. As an added bonus, slow cooking intensifies the flavor of the ingredients and any meat comes out tender and full of the spices and herbs it has absorbed. Here are three recipes that are guaranteed to make your mouth water and tantalize your taste buds!

Ngwo-ngwo

Nigerian ngwo-ngwo, or goat meat pepper soup is like the cousin of chicken noodle soup, in that it is often used to soothe cold and flu symptoms. There are a plethora of meat options — from beef to crawfish — when it comes to pepper soup, but goat remains a traditional favorite. Additions often include yams, potatoes, plantains or other flavors depending on the region. For example: the Igbo and Rivers people use tomatoes, onions, and spices while those who originate in the Delta will use ataiko, uda, gbafilo, rigije, and lemon grass. For the authentic dining experience, pepper soup is commonly served with pounded yams or rice and it pairs well with palm wine and beer.

Ngwo-ngwo

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Ingredients

3 lbs of Goat meat, cut into small pieces
1 chopped onion
salt and white pepper to taste
1 tbsp bouillon granules
1 Cameroon pepper
1 habanero pepper
1 tbsp paprika
2 tbsp chopped ginger
1 bay leaf
4 garlic cloves

Instructions

Throw it all ingredients your crock pot.
Add plenty of water since you’re making soup.
Cook on low for 3 to 4 hours.

Pollo Guisado

Pollo guisado, or braised stewed chicken, is a popular dish amongst Dominicans. Chicken is a favored meat not only in the Dominican Republic but throughout all of the Caribbean because of its versatility, inexpensiveness, and short cooking time. Culturally in the Dominican Republic, every part of an animal is of some use, thus nothing is wasted. It’s not uncommon to dine upon chicken feet, giblets, and the other parts of a chicken that Westerners usually discard. You could serve this on rice or plantains. For the full experience, try it with your favorite white wine.

Pollo Guisado

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Ingredients

To prepare the pollo:

1 ½ tbsp paprika
½ tsp cinnamon
½ tsp cayenne pepper
1 tsp garlic powder
1 ½ tsp salt
1 tsp pepper
Extra Virgin Olive Oil
4-5 chicken thighs, bone-in

Now, for the guisado part of this recipe, you will also need:

2 tbsp vegetable oil
1 tsp sugar
2 tbsp tomato paste
½ cup chicken stock, plus 2-3 cups
1 large
2 bell peppers (any color), sliced
3-4 cloves garlic, minced
1 tsp cornstarch, plus 1-2 tbsp cold water

Instructions

Pollo:

Mix the dry ingredients together in a large bowl and add enough olive oil to create a paste-like substance.
Toss the chicken into the bowl and cover the chicken completely and evenly.
Allow the chicken to sit for about 20 minutes to allow the already meat to absorb the marinade.

Guisado:

Heat the oil and sugar at a medium-high heat.
Briefly add the marinated chicken to brown both sides.
Remove the chicken and place it in your crock pot with the skin facing up.
Sautee your onions and peppers and add the garlic and tomato paste.
After about a minute, deglaze this mixture with the half cup of chicken stock.
Add your vegetable mixture to the crock pot and add the remaining chicken stock.
Finally, dilute the cornstarch in the cold water and add to the pot.
Cook on low for 6 to 7 hours

Filipino Adobo Pork

This dish is so popular in the Philippines that many consider it to be the national dish and it’s incredibly easy to make. Adobo is not limited to pork or chicken but can also be applied to the likes of squid, shrimp, veal, goat meat, or even vegetables. When basking in the simplistic satisfaction of adobo pork, you will want to serve this on rice. Since pork shares chicken’s flavor versatility, you should consider matching your wine to the sauce rather than the pork and since it can sometimes be a fatty meat, you’ll want to cut through with a red or white wine with some freshness and acidity.

3 Crock Pot Recipes Inspired by the Tropics

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Ingredients

3 lbs pork
½ cup vinegar
½ soy sauce
1 cup water
2 crumbled bay leaves
2 tsp whole peppercorns
4 crushed garlic cloves
1 chopped onion
¾ tsp ground pepper
2 tsp salt

Instructions

Combine all of the ingredients in your crock pot but allow the meat to sit at room temperature for about 15 minutes.
Cook on low for 6 hours and enjoy!

Secret tip: Put all the spices into a stainless steel tea ball so all the flavors transfer while cooking while ensuring that you won’t bite into any peppercorns when you eat.

Spice of Life: Bring exotic flavors to your kitchen with these lesser-known spices

The ingredients of a dish can reveal a lot about a place, from its cultural history to its present day traditions. In the Tropics, spices form an important part of the cuisine, indicating the climate of a destination, its penchant for particular flavors, and the make up of its national dishes. Hot sauces and sprinkles of flavored powder provide a kick to local dishes, whilst dried chilies and colorful concoctions come together to give destinations like Thailand, Ethiopia, and Mexico distinct, flavorful recipes.

All over the Tropics, spice recipes bring dishes to life by using local ingredients that have grown for thousands of years in the warmer climates. Of course, visiting these destinations and discovering the local dishes firsthand is the ideal way to experience the unique flavors of these spices. Not just because the spices are grown locally and fresh, but because the locals have a special flair in working with the spices.

Fortunately, even if you can’t travel to these locales to try the spices firsthand, you can still bring their fresh flavors into your home by preparing these lovely dishes.

Mexico: Adobo Sauce

Adobo sauce is a favorite in Mexico for marinating meats and adding an extra kick to stews and rice dishes. Made using a mixture of dried ancho, chillis, fresh ginger, and cumin, it’s most commonly used as a way to preserve chipotle, a spice made from dried jalapenos.

The sauce is regularly used in chicken stew, a local favorite because it’s easy to whip up and makes for a hearty, shareable dinner. You can try your hand at recreating this at home:

Mexican Chicken Stew

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Ingredients

1 tbsp vegetable oil
1 tbsp Adobo Sauce
1 chopped onion
3 chopped garlic cloves
½ tsp dark brown sugar
1 can of chopped tomatoes
1 tsp chipotle paste
4 boneless chicken breasts
1 red onion sliced into rings
Coriander leaves
Tortillas or rice to serve with

Instructions

Heat the oil in a saucepan and add the onion.
Cook for 5 mins before adding the garlic, sugar, chipotle paste, adobo sauce and tomatoes. Stir.
Add chicken to the pan and smother with the sauce.
Simmer for 20 mins until chicken is cooked.
Remove the chicken and shred before adding it once more to the sauce.
Sprinkle red onion and coriander over the top before serving with tortillas or rice.

Brazil: Annatto Seed

In present day the Annatto Seed pops up all over the world, because of the heavy exportation practices that scattered it across the Tropics. The seed’s life actually began in Brazil where it is still regularly used to dye and flavor foods like butter and smoked fish. Bright red in color and shaped like little triangles, Annatto seeds are often ground into a peppery paste that’s sweet with a mild kick.
Annatto Seeds are used in traditional Brazilian fish stew to add a peppery flavor to the simple ingredients. Make your own fish stew with this recipe:

Brazilian Fish Stew

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Ingredients

½ tsp Annatto seeds
60ml Canola oil
3 chopped garlic cloves
3 tbsp lime juice
1 tsp salt (preferably sea salt flakes)
1 kg Blue cod steak (or other white fish)
2 tbsp olive oil
1 chopped onion
1 red pepper
1 yellow pepper
4 tomatoes
8 drops of Tabasco sauce
2 spring onions
2 tbsp fresh coriander
400ml coconut milk

Instructions

Start by making the annatto oil by combining the seeds and oil in a pan. Cook on a medium heat for 10 mins until the sauce turns orange. Remove from heat and strain out the seeds.
Mix together garlic, lime juice and salt in a large bowl and cut the fish into chunks.
Add fish to the bowl and marinade in the garlic and lime sauce.
Meanwhile, heat the olive oil in a frying pan over a medium heat.
Sauté the onion and peppers for 2-3 mins.
Add in the tomatoes and Tabasco sauce and cook for a further 3-4 mins.
Place fish in a layer on top of the pan mixture.
Sprinkle the spring onions and coriander on and pour the annatto oil and coconut milk over the top.
Cover pan and cook on a low heat for 20 mins.
Serve when ready.

Thailand: Siamese Ginger

Siamese Ginger is a regional take on common ginger with much larger roots. It’s often used in tropical Thai recipes to make curry pastes and to add a zingy flavor to soups.

Chicken and coconut soup is a light meal perfect for the humid temperatures in Thailand, and the added Siamese ginger gives it an extra kick. Cook your own chicken coconut soup for a refreshing treat on warm days:

Chicken Coconut Soup with Siamese Ginger and Lemongrass

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Ingredients

3 cups chicken stock
8 slices of unpeeled Siamese Ginger and 5 ½ ounces of common ginger
1 large stalk of lemongrass cut into 2 inch pieces
12 kaffir lime leaves
2 cans unsweetened coconut milk
1 pound boneless chicken breasts cut into pieces
2 tbsp Chilli Tamarind Paste
⅓ cup fresh lemon juice
2 ½ tbsp coconut palm sugar (or brown sugar)
2 ½ tbsp Thai fish sauce
½ pound mushrooms
5 small Thai chilies

Instructions

Add stock, ginger and lemongrass to a pot. Add Kaffir lime leaves.
Bring stock to boil over a medium heat and boil for 1 min.
Stir in coconut oil and return to the boil.
Stir in the chicken and return to the boil.
Add the Chili Tamarind Paste, lemon juice, sugar and fish sauce and stir until the paste and sugar have dissolved.
Add the mushrooms and simmer for 1 min.
Float chilies on top, turn off the heat and serve.

Ethiopia: Mitto Shiro

Made using ground chickpeas, Mitto Shiro is a vibrant orange spice with a thick and creamy flavor. A firm culinary favorite, it’s regularly used in tropical Ethiopian recipes including stews and rice dishes.
Ethiopian Shiro is the country’s most popular dish, which combines Mitto Shiro with Berbere, a blend of whole spices, including coriander and cumin seeds, green cardamom, dried red chili peppers, cloves, and black peppercorns. Try out this recipe to create your own hearty Shiro:

Spice of Life: Bring exotic flavors to your kitchen with these lesser-known spices

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Ingredients

2 onions
1 tomato
½ cup oil
½ cup Shiro powder
1 ½ cups water
Berbere

Instructions

Puree the onions in a blender and add to a hot dry skillet. Stir until water evaporates and onions start getting brown.
Add ½ cup oil and about ¼ cup of berbere and cook for 1-2 mins.
Puree one tomato and add to the skillet. Cook for 1-2 mins.
Add Shiro powder gradually, stirring with a wooden spoon as you go.
Once Shiro is mixed into the oil, add the water and stir well.
Turn heat down as mixture thickens and cook for about 5 mins.
When finished, it should be the consistency of thick gravy. Serve with rice, rolls, or bread.

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Variety is the spice of life

Mexico: Adobo Sauce

Brazil: Annatto Seed

Thailand: Siamese Ginger

Ethiopia: Mitto Shiro