Your guide to the food and culture of the tropics

Category : Recipes

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Taste of Asia: Singapore Chilli Mud Crab Recipe

Chilli mud crab is the signature dish of Singapore. If you are making the trek to Singapore, be sure to check out our travel guide to finding the best chilli crab in Singapore. But you don’t have to travel to Asia to have this dish whenever you like. This recipe for chilli mud crab will bring a taste of Singapore to your dinner table, anytime you like.

Singapore Chilli Mud Crab Recipe

Singapore Chilli Mud Crab
 
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Ingredients
  • 1 x 1kg crab (mud or otherwise)
  • 2 x white onions, finely chopped
  • 5 x small red chillies, finely chopped (add more to your liking)
  • 3 teaspoons belacan (shrimp paste)
  • 1 cup tomato puree
  • 1 tablespoon tomato paste
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon cornstarch mixed with 1 cup warm water
  • 1 egg, beaten
  • A pinch of salt
  • Handful of finely chopped coriander for garnish
Instructions
  1. Prepare the crab for cooking by removing the top of the shell (keep!) and crack the claws once to infuse the flavors during cooking. Ask your fish-monger to show you how.
  2. Puree the onion and chilli until a thick paste forms and add it to the shrimp paste.
  3. Stir fry the paste in a little oil, in a very hot wok. After a few minutes you will notice that the paste changes color, after all the water evaporates.
  4. Add the puree, tomato and soy sauce, vinegar, sugar, tomato paste, and salt. Fry for 30 seconds or so, blending thoroughly.
  5. Add the cornstarch/water mix and let boil.
  6. Add the crab pieces (including the top shell) and gently fold through until the shell turns red. Cook for 10 minutes.
  7. Add the beaten egg and stir through for one minute.The crab is now ready!
  8. Take out the top shell piece and arrange the crab pieces and sauce on a long silver tray.
  9. Place the top shell over the dish and sprinkle with the chopped coriander.
  10. Accompany with steamed rice, sweet breads or even a crusty baguette. The latter is actually a particularly ingenious option.
  11. Make sure every one of your guests has a paper bib, a small bowl with warm water and a slice of lemon (for hand cleaning) and their own personal nut cracker.
 

Laos, Recipes, Toasted Rice, Khao Khua

Laos Recipes: Khao Khua, Laab, and Mok Pa

Laos recipes could be intimidating to the novice foodie, but with the right guidance, the results can be delicious. Based off of a culturally-immersive cooking class from contributor Laura Pattara, here are some Laos recipes to get you started on the cuisine.

Laos Recipes: Khao Khua, Laab, and Mok Pa

Khao Khua (toasted rice)

 

Khao Khua (roasted rice powder)
 
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The perfect staple for any Laos dish. Start with khao khua.
Ingredients
  • 1 handful of rice grains
Instructions
  1. Simply roast the rice in a frying pan without oil, until every grain has turned a dark shade of golden brown.
  2. Ground to a powder using a mortar and pestle and you’re done!
 

Laab

 

Laab
 
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Ingredients
  • 1 tablespoon oil
  • 1 pound minced meat of your choice
  • 1 cup finely diced shallots
  • 2 cloves garlic, minced
  • Thinly sliced hot chillis
  • 1 teaspoon brown sugar
  • 1 tablespoon fermented fish sauce
  • 1 handful each of shredded coriander, mint and sweet basil
  • 1 thickly sliced cucumber
  • 2 tablespoons roasted rice powder (*see recipe below!)
  • Juice of 1 lime
Instructions
  1. Cook the mince, shallots, garlic, and chilis in a frying pan with oil.
  2. Once cooked through, let the mince cool completely.
  3. Once cooled, add the shredded herbs and roasted rice powder.
  4. At last, mix the sugar, lime juice, and fish sauce in a separate bowl and drizzle on your salad.
  5. Serve on a platter adorned with cucumber slices.
 

Mok Pa

Mok Pa
 
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You’ll be hard-pressed to find a more delectable dish than Mok Pa almost anywhere in Asia. This fish stew is roasted in banana leaves. Parchment paper can be used in place of leaves if you can’t buy them where you live.
Ingredients
  • 3 shallots, finely diced
  • 1 clove garlic, sliced
  • 1 spring onion
  • Chilli to taste, finely diced
  • 2 lemongrass stalks, thinly sliced
  • 1 handful dill
  • 1 kaffir lime leaf
  • 1 handful basil
  • 1 pinch of salt
  • 1 teaspoon roasted rice powder
  • 1 teaspoon fermented fish sauce
  • 1 fish fillet of your choice (white, preferably), diced in large pieces
  • Wrap: Banana leaves (3 per pouch) and bamboo string to tie
Instructions
  1. Take all the ingredients except the fish fillet, banana leaves and bamboo string, and pound them in a mortar and pestle until you are left with a thick paste. This can take a while (15 minutes or so) and requires some effort, but it is imperative to be thorough with this process and ensure every ingredient (especially the lemongrass and kaffir lime leaf) is ground to a smooth cream. You can add drops of water to the mix if you find it too dry.
  2. Fold the fish into the paste and mix well with your hands.
  3. Place two banana leaves on top of each other (to form a cross), place a handful of fish mixture in the middle and fold the sides of the leaves to close.
  4. Secure with bamboo string on all sides and make sure the pouch is sealed on all sides.
  5. Roast over open coals or on a gas BBQ for 15 minutes.
  6. Serve with sticky rice.
 

 

 

Chana Masala

Simple Vegetarian Indian Recipes: Vegetable Pakora and Chana Masala

The beauty of experiencing new tropical foods like Indian recipes is that you can discover foods you never thought you would enjoy. That was the experience of contributor, Adam Meeker, on a trip to India. A self-described carnivore, Adam discovered through life-changing interactions with the locals that he actually loved vegetarian food.

Read about Adam’s journey in “How India Taught Me I Could Be a Vegetarian.”

Vegetarian Indian Recipes: Vegetable Pakora and Chana Masala

To enjoy those Indian vegetarian delights at homes, try a recipe for chana masala with a vegetable pakora appetizer.

 

 

Vegetable Pakora
 
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Ingredients
  • 1 cup Chickpea Flour
  • 2 tsp Oil
  • 1 tsp Ground Cumin
  • 1½ tsp Salt
  • 1 -2 Chopped Green Chillies
  • ½ cup Water
  • 1 Potato
  • 1 small Cauliflower
  • 2 Cabbage
  • 5 leaves Spinach sliced
  • 1½ cup Sliced Onion
Instructions
  1. Boil the potato until just tender, peel and chop finely.
  2. Finely chop cauliflower and onion. Shred the cabbage and spinach and set aside.
  3. In separate bowl mix chickpea flour, ground cumin, salt and ½ cup water in bowl
  4. Beat in a blender for 4-5 minutes creating a batter.
  5. Add potatoes, cauliflower, spinach, cabbage, green chilies and oil into mix.
  6. Let batter rest ½ hour in a warm place.
  7. If it is too dry at this point add 1 or 2 spoons of water to soften. You do not want it too thick or too runny.
  8. Heat one inch of oil to 375 degrees in deep frying pan over medium-high heat.
  9. Use metal oil thermometer placed in the oil to ensure it reaches the desired temperature.
  10. When oil is ready carefully lower tablespoons of batter mixture into the oil until golden brown on both sides.
  11. Do not overlap pakora, leave space so that each piece is separate.
  12. Fry pakora for 4-5 minutes turning occasionally until both sides are golden brown.
  13. Drain on paper towels and serve immediately.
  14. Serve with traditional Indian sides of coriander, mint chutney or tomato ketchup.
 

 

Chana Masala
 
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Ingredients
  • 1.5 cups of white chickpeas
  • 2 large onions
  • 1 large tomato
  • 1 tsp of chana masala spice blend
  • 1 tsp of minced garlic
  • ½ tsp of minced ginger
  • 1 small bunch of cilantro
  • 1 tsp of red chilli powder
  • 1 tbsp of oil
  • 1 tsp of salt
Instructions
  1. Add 3.5 to 4 cups water with pinch of salt to chickpeas, cover and cook until softened
  2. In separate pan heat oil and add chopped onions
  3. Sauté onions until golden brown and add the ginger and garlic
  4. Add chopped tomatoes and cook until they are mushy and soft
  5. Cool and blend to a fine paste
  6. Now drain and add the cooked chickpeas, chili powder, salt and bring to boil
  7. Mix in chana masala spice blend until blended well
  8. Allow to simmer for a few minutes until gravy thickens and garnish with cilantro
  9. Serve with traditional Indian bread such as chapati, roti or naan
 

Fufu, Ghana, West Africa

Ghana Staples: Peanut Soup and Fufu

A great place to step into West African cuisine is with the Ghana staples of peanut soup and fufu. Throughout the region, you’ll find a variety of spins on the peanut soup, but all will be accompanied by the food and doubles as a side and utensil. After preparing the soup, scoop of some fufu with your hands and dig into the peanut soup.

Fufu Recipe

Fufu
 
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West African, Ghana staple
Ingredients
  • 2 pounds yams (or and equal amount yams to plantains)
  • 1 teaspoon butter
Instructions
  1. Places yams in cold water and bring to a boil.
  2. Boil the yams until they are soft, about 30 minutes.
  3. Remove the pot from heat. Cool yams with running water.
  4. Drain all of the water.
  5. Remove peels from yams.
  6. Put the yams back into the pot or a bowl. Mash the yams with a masher or a spoon until smooth.(This part can take two people: one to hold the bowl and the other to stir. The fufu is tough!)
  7. Shape fufu into balls and serve immediately. Use the fufu to scoop up meat and sauce.
 

 

Ghana Peanut Soup Recipe

Peanut Soup
 
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Ingredients
  • ¼ cup oil, vegetable or olive
  • 2 cups chicken stock
  • 1 onion, diced
  • 1 bell pepper, minced
  • 4 cloves garlic, minced
  • 1 hot chili pepper
  • 2 carrots, chopped
  • 4 tomatoes, chopped
  • 1 cup natural peanut butter
  • Salt and pepper to taste.
Instructions
  1. Using a saucepan, warm the oil over a medium flame.
  2. Cook the onions until translucent.
  3. Add garlic and cook for two minutes.
  4. Add bell pepper, carrots, hot chili pepper, and tomatoes. Cook for 10 minutes.
  5. Add chicken stock and reduce soup to a simmer for 15 minutes or until everything is tender.
  6. Add peanut butter. Simmer for five minutes, stirring often.
  7. Stew should be thick and smooth. Add salt and pepper to taste.
 

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Must-Try South Indian Recipes

Indian food has gained affection all around the world for its rich and exciting flavors. Among the curries and naan in global Indian restaurants, there’s a culture of food with a depth that has yet to be explored for many people. South Indian recipes have their own set of ingredients, spices, and combinations with a particular flair.
The defining characteristic of South Indian food is that flour is typically made with rice versus wheat flour. White rice is a staple of many dishes and idli — a steamed rice caked made with lentils — can be found from street vendors and restaurants across the region.
If a trip to South Indian isn’t in your near future, you can have the culinary experience in your own home. Whip up these delicious dishes in your kitchen to enjoy South Indian food without stepping on a plane.

South Indian Recipes

Rava Dosa

Dosa, Recipes, Tropics, TropicsGourmet, Indian
Rava Dosa
 
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Ingredients
  • ½ cup of semolina
  • ½ cup of rice flour
  • 2 tablespoons of regular white flour
  • 2¼ cups of warm water
  • 1 green chilli finely chopped
  • ½ white onion, finely chopped
Instructions
  1. Combine all ingredients and allow to sit for 20 minutes (Rava dosa does not need to ferment overnight like regular dosa)
  2. Pour with a ladle into a non-stick shallow pan lined with butter
  3. Cook until golden brown and crisp

Pork Vindaloo

Pork, Vindaloo, Indian, Recipe, Tropics, TropicsGourmet
Pork Vindaloo
 
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Ingredients
  • 1kg Pork Shoulder, cut into cubes
  • 2 Onions, finely chopped
  • Coriander leaves, finely chopped
  • 1 teaspoon chilli powder
  • 250ml chicken stock
  • Cooked basmati rice, to serve
For marinade:
  • 6 green cardamom pods
  • black peppercorns, one teaspoon
  • 125ml palm or red wine vinegar
  • 1 tablespoon ginger, finely grated
  • 4 garlic cloves, finely grated
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 10 small dried chillies
  • Pinch of turmeric
  • Pinch of sugar
  • Pinch of ground cloves
Instructions
  1. Combine all ingredients of marinade and grind with pestle and mortar until fine
  2. Add to pork and mix well, leave overnight
  3. Cook onions with chilli powder before adding pork and cooking until browned, around five minutes
  4. Add stock as well as any extra marinade and allow dish to simmer for 45 minutes to one hour
  5. When sauce is thickened and meat tender to the touch, serve with the rice before sprinkling with coriander leaves
Cauliflower Rice, New Year's Resolution, New Year, healthy, healthy recipes

How Cauliflower Rice Could Save Your New Year’s Resolutions

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

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

Cauliflower Rice Recipe

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

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

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

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

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

Cauliflower Chilli con Carne

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

Buen provecho!

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

Grilled Creamy Chicken & Mango Skewers

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

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

Jamaican BBQ Turkey

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

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

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

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Savory Tropical Dishes for New Year’s Eve Dinner

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

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

Tropical Dishes for New Year’s Eve Dinner

Soy & Sesame Chicken Wings

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

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

Chorizo, Potato & Avocado Sopes

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

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

Cuban Chicken Salad

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

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

Caribbean NYE Rum Punch

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

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

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

Side Dish, Alternative Side Dishes, Side Dishes, Holiday, Holiday Meal

Skip the Stuffing: 5 Alternative Side Dishes to Try This Holiday

Skip the stuffing, sweet potatoes and green bean casserole this holiday season and spice up your menu with these 5 Alternative Side Dishes from around the world. These unique and flavorful side dishes are a custom in many homes and will surely please the taste buds and spark conversation when your guests arrive.

Atkilt Wot – Ethiopia

Swap out the scalloped potatoes for this unique Ethiopian dish. Not only is it delicious, but it’s also healthy! Primarily made with cabbage, carrots, onions and potatoes the seasoning combination and ease of preparation will keep you making this side dish all year.

Atkilt Wot
 
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Cuisine: Ethiopian
Ingredients
  • ½ cup olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes
Instructions
  1. Heat the olive oil in a skillet over medium heat.
  2. Cook the carrots and onion in the hot oil about 5 minutes.
  3. Stir in the salt, pepper, cumin, turmeric, and cabbage.
  4. Cook another 15 to 20 minutes.
  5. Add the potatoes; cover.
  6. Reduce heat to medium-low and cook until potatoes are soft. Approximately 20 to 30 minutes.
 

Asopao – Puerto Rico

If you are looking for a comfort food or have some leftover chicken you need to get rid of after the crowd has left, try Asopao. This Puerto Rican chicken and rice dish is a great chicken noodle soup alternative and is just as delectable. Both satisfying and filling, this flavorful item is suer spice up your side dishes menu. 

Asopao Con Pollo
 
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Cuisine: Puerto Rican
Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • ½ teaspoon ground black pepper
  • 1 serving light adobo seasoning
  • 3 tablespoons olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1½ cups medium-grain rice
  • 2 (14.5 ounce) cans diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 cup frozen petite peas, thawed
  • 1 cup sliced pimento-stuffed green olives
  • ¼ cup chopped fresh cilantro
Instructions
  1. Season chicken thighs with black pepper and adobo seasoning.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Cook and soften green pepper, red pepper, onion, garlic, and tomato paste in the hot olive oil for approximately 3 to 4 minutes.
  4. Remove vegetables from the pot and set aside.
  5. Pan fry chicken in the olive oil until browned, approximately 4 to 5 minutes on each side.
  6. Return cooked vegetables to the pot.
  7. Add rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes.
  8. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside. Approximately 20 minutes.
  9. Stir in peas and olives and cook for another 5 minutes.
  10. Remove from heat and discard bay leaf.
  11. Stir in cilantro and serve.
 

Congri – Cuba

This red or black bean and rice recipe is so simple and easy, if you are in a rush you will not be disappointed by this Cuban side. Many of the ingredients you likely already have in the cabinet and it can easily be prepared ahead of time. Also, it’s a great way to sneak in a few more vegetables and fiber to an indulgent meal. 

Congri
 
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Cuisine: Cuban
Ingredients
  • 2 tsp olive oil
  • ½ cup chopped green bell pepper, chopped
  • ½ cup chopped red bell pepper, chopped
  • small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked long grain rice
  • 15 oz can black beans (don't drain)
  • 1½ cups water
  • ½ tsp cumin
  • 1 bay leaf
  • Oregano
  • Salt and Pepper (to taste)
Instructions
  1. Heat oil on medium heat in a heavy, medium sized pot (if possible. Any medium sized pot will do)
  2. Add onions, peppers and garlic and saute until soft, about 4-5 minutes
  3. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper
  4. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water
  5. Cover, reduce heat to low, and simmer 20 minutes
  6. Removed from heat and allow to sit, covered, for another 5 minutes
 

 

Banh Chung – Vietnam

This Vietnamese dish has been enjoyed for centuries as part of the celebration of the Lunar New Year. Made with rice, beans, and pork, it is served at room temperature. Make a day or two in advance to save time the day of the event.  Enjoy as an appetizer or snack. 

Banh Chung
 
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Cuisine: Vietnamese
Ingredients
  • 1¾ cups sticky (glutinous) rice, preferably long-grain
  • 1 drop of green food coloring (optional)
  • ¼ cup dried split mung beans
  • ¼ teaspoon salt
  • 2 tablespoons chopped shallots
  • 1½ tablespoons fish sauce
  • 1 teaspoon ground black pepper
  • 5 ounces pork shoulder or butt, cut into ¼-inch-thick chunks
  • 1½ tablespoons vegetable oil
  • 2 (14" x 16") sheets plastic wrap plus extra
  • 1 (14" x 16") sheet aluminum foil
  • 2 (14" x 14") pieces banana leaf
Instructions
  1. Place the sticky rice in a large bowl and cover it with 3 inches of water. Stir in the food coloring, if using, and let the rice soak overnight. Add the salt to the rice and stir to blend.
  2. In a separate bowl, soak the mung beans for at least 4 hours.
  3. Drain both just before using and set aside in separate bowls.
  4. Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.
  5. Heat the oil in a frying pan over moderate heat. Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes. Remove the pan from the heat and set aside.
  6. Using a steamer basket, steam the mung beans until they are soft, about 10 minutes. Remove from the heat and set aside.
  7. To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other). Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square. Place half of the mung beans on top, then add the pork pieces. Cover with the remaining mung beans and place 1 cup of rice on top. Bring the narrow sides of the wrappers together. Fold the gathered edges over twice, then flatten against the packet. (You now have two open ends.) Fold one end over and hold the packet upright. Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square. Fold the end over and repeat on the other side.
  8. Place the packet with the folded sides down in the center of the remaining plastic sheet. Wrap tightly so that water will not seep into the packet during cooking.
  9. Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).
  10. Fill a large stockpot with water. Add the packet and bring to a boil. Reduce the heat to a simmer. Place a colander or something heavy on top of the packet to keep it submerged in the water. Cook uncovered until done, about 6 hours, adding more water if necessary. Remove from the heat and set aside to cool for 1 hour.
  11. To serve, cut the packet (without unwrapping) into ½-inch slices. Remove the wrapping and arrange the slices on a serving plate. Serve warm or at room temperature.
 

 

Tamales – Guatemala

Tamales of Guatemala date all the way back to ancient Mayan culture. Preparation can be made into a group activity by gathering the family together to build a tamale assembly line. Tamales are usually made of corn meal, chilies, and beans hand-wrapped in a banana leaf or corn husk and steamed to perfection. Try different variations and sauces to make the side dishes unique to you.

Tamales
 
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Cuisine: Guatemalan
Ingredients
Mole Sauce
  • 2 tablespoons pumpkin seeds, toasted
  • 2 tablespoons sesame seeds, toasted
  • 1 pasa or pasilla chili pepper, toasted and seeded
  • 1 guaque chili pepper, toasted and seeded (or other chili pepper)
  • 1 teaspoon ground cinnamon
  • ¼ cup bread crumbs, toasted
  • 2 ripe tomatoes, sliced
  • 2 oz. bittersweet chocolate, melted
  • ½ cup water
  • 1-1/2 lb boneless chicken
Dough
  • 1-3/4 lb masa harina
  • 6 cups water
  • 4 tablespoons sugar
  • ½ lb butter or shortening
Tamales
  • 16 banana leaves or aluminum foil (about 12×12 in)
  • Raffia (or butcher’s string) to close the tamales
  • 16 small pitted prunes
  • 32 raisins
  • 32 pitted green olives
Instructions
Mole Sauce
  1. Put all the sauce ingredients (except chicken) in a blender and blend for a few minutes until obtaining a smooth sauce.
  2. Cook the chicken with the sauce in a covered pan over medium heat for 20 minutes.
  3. Remove chicken and cut into thin slices or cubes.
  4. Set aside the chicken and sauce.
Dough
  1. Mix the dough ingredients together and simmer in a saucepan over low heat for 30 minutes, stirring often, until the dough is thick and smooth. Add water if necessary.
Tamales Assembly
  1. Hover banana leaves over a flame for a few seconds on each side. Rinse each one.
  2. In the center of each leaf, place a handful of masa and spread over a rectangle of 4×5 inches and 1 inch thick.
  3. Place prunes, raisins and olives in the tamale.
  4. Pour 2 tablespoons of sauce and a few pieces of chicken in each tamale.
  5. Fold the leaf toward the center, seal, then fold the other end.
  6. Tie the package with raffia (or string) as pictured.
 

 

Tres Leches, Tres Leches Cake, Cake, Dessert, Baking, TropicsGourmet

Step-by-Step Guide to the Perfect Tres Leches Cake

A princess once said, “Qu’ils mangent de la brioche,” which roughly translates to “Let them eat cake.” Trust that I take every opportunity to have my cake and eat it too. I think about all the birthday parties, weddings, and impromptu midnight cupcakes and all of the joy attached to such delights. Naturally, I would go to social media and profess my sweet tooth which inspired others to share their love for cake, and a phrase kept coming up: pan tres leches. Apparently, it’s to die for.

Sometimes, it’s sponge cake and other times it is a butter cake but both are soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. It’s very popular in Central and South America, as well as the Caribbean, but the origin of the tres leches cake is a bit harder to pinpoint. Recipes for soaked-cake desserts were present in Mexico in the 19th century, which may likely have been the byproduct of European cultural transmission into the Americas.

In the 1930s, Nestle had established subsidiaries in Mexico, Cuba, Argentina, Chile, and Venezuela and the company had been publishing pan tres leches recipes on cans of La Lechera – their condensed milk marketed to Latin America – which may have played a key role in spreading the word. So, thank you capitalism. Thank you for bringing a cake that is (allegedly) to die for into my grasp.

Please understand, I am the type that needs to try a new food for myself before I sing any praises and I do my very best to have my cake and eat it too. So, I’m going to make my own pan tres leches and you get to watch the kitchen insanity unfold.

Tres Leches Cake Recipe

tres leches cake, tres leches, cake, dessert, recipes, TropicsGourmet, ingredients

Here are the ingredients:

  • 1 cup flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated
  • 1 cup sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Tres Leches:

  • ¼ cup heavy cream
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • Topping:
  • 1 can of whipped cream
  • Cinnamon for a light dusting

So first, we need to preheat the oven to 350 degrees. Grease and flour your cake pan.

Sift the flour, baking powder and salt into one large bowl.

Beat the egg yolks with ¾ cup  of sugar on high until the yolks are pale yellow and then stir in the milk and vanilla.

Tres Leches, Tres Leches Cake, Cake, Dessert, Baking, TropicsGourmet

Pour this mixture over the flour mixture and stir gently until it’s combined.

Beat the egg whites on high until soft peaks form. While still mixing, pour in the remaining ¼ cup of sugar and beat until the egg whites are stiff but not dry.

Fold this very gently into the batter until it’s just combined and then spoon it evenly into the prepared pan.

Bake for 35 to 40 minutes until the cake is done. Allow it to cool in the pan and then turn upside down onto a platter with a rim.

Tres Leches, Tres Leches Cake, Cake, Dessert, Baking, TropicsGourmet

To make the tres leches, we will combine the three dairy products in a small pitcher.

 

Tres Leches, Tres Leches Cake, Recipe, Ingredients, TropicsGourmet, Baking, Dessert

I’ve always liked layered cakes so I cut the cake in half, stacked them and then pierced the surface of the cake several times. Then drizzle the tres leches mixture over the top and allow the cake to sit and absorb it. Yes, soak the cake.

Tres Leches, Tres Leches Cake, Baking, Dessert, TropicsGourmet, recipes

Last we will spread some whipped cream evenly over the top and sides and decorate with a bit of cinnamon. Refrigerate until it’s time to serve because the cooler the cake, the better.

On my first bite, I immediately thought of horchata in the glorious form of cake and having it in two layers allowed for a balanced texture. This cake is definitely a keeper.

Tres Leches, Tres Leches Cake, Whipped Cream, TropicsGourmet, Cake, Dessert, Baking

Brunch, Breakfast, Lunch, Recipes, Tropical, TropicsGourmet, Brunch Spread, Brunch Table

Host the Perfect Tropics-Inspired Brunch for All Your Friends

Brunch exists in a strange, beautiful place that allows breakfast, appetizers, and lunch to coexist on the same table. I love everything about brunch. I love the food and the cocktails and blowing off afternoon plans. I even love waking up disoriented after an accidental booze-induced nap.

I have spent many a pretty penny searching for the best late-morning delights that my city has to offer, yet I realized that it wasn’t quality food that made me drag myself out of bed at 10 AM. It was the camaraderie in eating with good friends and copious amounts of liquor that I came to love. The next time brunch is on your radar, invite your friends over and show them a delicious spread with a tropical twist.

Tropics-Inspired Brunch Recipes Ideas

The following recipes and ideas will turn your brunch from basic to bananas.

Appetizers

In lieu of biscuits, toast, or English muffins, I am going to offer you an Indian carbohydrate that will not last long on your table: fried naan. 

Naan with Peanut Butter & Bananas
 
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Ingredients
Naan
  • 2 cups all-purpose flour
  • ¼ cup curds
  • 1 tbsp butter
  • ¼ tsp onion seeds
  • ½ tsp salt
  • ¾ tsp dry or fresh yeast
  • 2 tbsp milk
  • ½ tsp sugar
Whipped Peanut Butter Topping
  • 16 oz whipped topping
  • 3-4 tbsp creamy peanut butter
  • 2-3 tbsp powdered sugar
  • Sliced Bananas
Instructions
Naan
  1. Warm the milk a little bit, maybe in a sauce pan or by microwave, and then add the sugar and yeast.
  2. Cover it and set in aside and in 10 minutes, it should be very frothy.
  3. Sieve your flour and salt and rub in the butter.
  4. Afterwards, mix in the onion seeds and yeast mixture and mix it all as well as you can.
  5. Last, you will add the curds and knead all of this into a moderately firm dough.
  6. Cover with a wet muslin cloth for 2 hours.
  7. Punch down your newly risen dough, dust it with flour and roll it into some nice oval shapes.
  8. Heat a well-oiled frying pan at medium-high and fry that naan on both sides until they puff and turn light gold.
Whipped Topping
  1. Pull that old mixer out and beat the peanut butter into the whipped cream, 2 tbsp at a time. Add more to achieve your desired taste.
  2. Next, add the sugar and then chill for several hours to allow this mixture to firm up.
  3. When you serve the naan, garnish with the sliced bananas.
 

 

chicken empanadas, brunch, Tropical, TropicsGourmet, recipes

Let’s add something indulgent, savory, and South American inspired to the table. This deep fried comfort food will always satisfy and you can make them small enough to snack on and the bonus is that they’re still delicious when they have significantly cooled down. Have you figured it out yet? Let’s make chicken empanadas!

Chicken Empanadas
 
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Ingredients
  • 3 cups chopped, cooked chicken
  • 8 oz Monterey jack cheese
  • 4 oz cream cheese, softened
  • ¼ cup chopped red pepper
  • 1 tbsp ground cumin
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 1 package of refrigerated pie crusts
Instructions
  1. In a large bowl, combine all of the non-pie crust ingredients.
  2. Unroll the pie crust onto a lightly floured surface and roll it into a large circle.
  3. Using a 3 inch cookie cutter, you can cut out rounds and re-roll the dough as needed until you are out of pie crusts.
  4. Arrange each round on a clean, flat surface and place a teaspoon of that chicken mixture into the the center of the round.
  5. Brush the edges with a little water, fold the dough over the filling, and press the edges with a fork to seal. (You can actually make and freeze these ahead of time.)
  6. Fry the empanadas in 350 degree oil for 3 to 5 minutes.
Waffle, Waffles, Fruit, Tropical, Pineapple, Mango, Brunch

Breakfast

Waffles are a must for any significant brunch, and the great part is that most waffle irons split the waffle into smaller, shareable pieces. A few waffles can go a long way and in the tropical spirit, let’s top these with cooked pineapples and mangoes with a bit of whipped cream and shredded coconut. However, don’t let your fruit be ordinary.

Tropical Fruit Waffle Topping
 
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Ingredients
  • Pineapple
  • Mango
  • ½ cup of sugar
  • 2 tbsp butter
  • Water
Instructions
  1. Heat the butter in a large nonstick skillet on high heat.
  2. Coat the fruit in sugar and place in the hot pan with the butter.
  3. It should take 8 to 10 minutes to get your fruit a nice golden color and when that happens, remove the pineapple and mango.
  4. Stir a little water in that pan with a touch of heat to make a syrup
  5. Pour caramelized fruit and syrup over waffles.
 

Brunch, Breakfast, Lunch, Tropical, TropicsGourmet, Eggs, Omelet, Vegetarian, Veggie Omelet, Vegetable Omelet

Eggs are a cornerstone to any hot breakfast and we shall not disappoint! Instead of scrambling a huge pan of eggs or relying on a breakfast casserole, here’s a vegetarian omelet option with a spicy curry twist.

Vegetarian Omelet
 
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Ingredients
  • 2 tbsp butter
  • Onion
  • Garlic
  • Carrots
  • Mushrooms
  • Baby spinach
  • 1 tsp curry powder
  • ½ lemon
  • Plain Yogurt (just a dollop)
  • Salt and pepper, to taste
Instructions
  1. Heat an omelet pan at medium and melt 1 tbsp of butter and cook the vegetables for 5 minutes.
  2. Add the lemon juice and spice while cooking for 1 more minute. This will be your omelet filling, so treat it well and set it aside.
  3. Clean your pan a bit and set it to medium-low and throw on another tbsp of butter and add 1 single scrambled egg.
  4. Cover the pan and let it set for a couple minutes. When the egg is firm, loosen it from the pan and add your curry vegetable filling and fold the egg around it.
  5. Heat it for 1 more minute and serve.
  6. Garnish these with a dollop of plain yogurt and sliced green onions.
 

Brunch, Sliders, Burgers, Caribbean, Tropical, TropicsGourmet, Recipe, Recipes

Lunch

In the Dominican Republic, you could buy a chimichurri from a street vendor; have “una fria” and we are going to bring that Dominican spirit and flavor into our brunch with this Caribbean hamburger.

Host the Perfect Tropics-Inspired Brunch for All Your Friends
 
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Ingredients
Burger
  • 1 onion
  • 1 clove of garlic
  • 1 bell pepper
  • 2 tsp salt
  • ½ tsp pepper
  • 1 tbsp Worcestershire sauce
  • 2 lbs ground beef
  • Hawaiian Sweet Rolls
Special Sauce
  • ½ cup ketchup
  • ½ cup mayonnaise
  • ¼ cup orange juice
  • 1 tbsp Worcestershire sauce
Toppings
  • 1 onion, cut into rings
  • 2 tomatoes, sliced
  • 2 cups shredded cabbage
Instructions
  1. Mixed together ketchup, mayo, orange juice, and Worcestershire sauce. Chill.
  2. Pulse everything that isn't meat in a food processor until you have a paste.
  3. Mix this paste in with the ground beef and make adorable, little slider patties!
  4. Grill patties or pan fry them to your own burger tastes.
  5. Cut Hawaiian rolls in half and assemble burgers with onion rings, tomatoes, cabbage, and special sauce. Use a toothpick if sliders seem too slippery.
 

No matter the meal, there’s always a side of potatoes be they fried, broiled, or baked; mashed, sliced, or diced. Here’s an idea for a Peruvian roasted purple potato that will have your guests astounded.

Peruvian Fried Purple Potatoes
 
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Ingredients
  • 2 lbs purple Peruvian potatoes, scrubbed
  • ½ cup extra-virgin olive oil
  • 1 tbsp Mexican oregano
  • 1 tbsp minced garlic
  • 1 tbsp cilantro
  • Salt and pepper, to taste
Instructions
  1. Preheat your oven to 400 degrees.
  2. Halve the potatoes and put them in a bowl.
  3. In a separate bowl, mix the olive oil, garlic, salt, pepper, and oregano.
  4. Toss the potatoes in the olive oil mixture and spread them on a sheet pan.
  5. Roast for 30 minutes or until the potatoes are tender.
  6. Sprinkle clinatro on top and serve.
 

Bacon, brunch, Tropical, TropicsGourmet

You know what? Go ahead and serve some bacon, too. People love bacon and will resent you for not having it. I just saved your brunch. You’re welcome.

Alcohol

But wait…a brunch without an alcoholic option is merely a shadow of the glory that is brunch. The brunch favorite, the mimosa, is such a brilliantly simple beverage. Traditionally, it’s equal parts champagne and chilled orange juice served in a tall champagne flute, undiluted and without ice. Even if one were to butcher the proportions, the delightful fizz and oncoming buzz will likely persuade you to keep drinking.

Brunch, Cocktails, Mimosa, Screwdriver, Cocktail, Alcohol, Drink, Drinks, Tropical, TropicsGourmet

To sweeten the experience I offer some alternative tropical juice options that may have you never looking back to orange juice again. Papaya juice is a wonderful option that tastes like a sweet mango, but remember to get the juice and not the nectar. If you’re wanting something a bit lighter, Guava juice may vary in color but the flavor is something between a pear and strawberry. If you are feeling bold and daring, Pomegranate juice can be both sweet and tart, but you will have to be careful with this one since alcoholic beverages and spilling go hand-in-hand. If you want a truly unique experience with a southeastern Asian flair, try Lychee juice. The flavor lies somewhere between a grape, a strawberry, and a watermelon. These mimosas will definitely leave an impression.

If you need a cocktail with more of a punch, let me recommend a twist on one of my most absolute favorite drinks: the screwdriver. In lieu of using regular vodka, use a mango passion fruit flavored vodka and pair it with pineapple juice. Like the mimosa, the measurements are equal parts vodka and juice and be sure to add a splash of orange juice to bring the tropical fruit medley in this cocktail to completion.

Go forth! Eat, drink, be merry and drop me a message when the hangover clears.