Your guide to the food and culture of the tropics

Category : Recipes

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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
  1. Throw it all ingredients your crock pot.
  2. Add plenty of water since you’re making soup.
  3. 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:
  1. Mix the dry ingredients together in a large bowl and add enough olive oil to create a paste-like substance.
  2. Toss the chicken into the bowl and cover the chicken completely and evenly.
  3. Allow the chicken to sit for about 20 minutes to allow the already meat to absorb the marinade.
Guisado:
  1. Heat the oil and sugar at a medium-high heat.
  2. Briefly add the marinated chicken to brown both sides.
  3. Remove the chicken and place it in your crock pot with the skin facing up.
  4. Sautee your onions and peppers and add the garlic and tomato paste.
  5. After about a minute, deglaze this mixture with the half cup of chicken stock.
  6. Add your vegetable mixture to the crock pot and add the remaining chicken stock.
  7. Finally, dilute the cornstarch in the cold water and add to the pot.
  8. 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
  1. Combine all of the ingredients in your crock pot but allow the meat to sit at room temperature for about 15 minutes.
  2. 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.
 

 

 

 

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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
  1. Heat the oil in a saucepan and add the onion.
  2. Cook for 5 mins before adding the garlic, sugar, chipotle paste, adobo sauce and tomatoes. Stir.
  3. Add chicken to the pan and smother with the sauce.
  4. Simmer for 20 mins until chicken is cooked.
  5. Remove the chicken and shred before adding it once more to the sauce.
  6. 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
  1. 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.
  2. Mix together garlic, lime juice and salt in a large bowl and cut the fish into chunks.
  3. Add fish to the bowl and marinade in the garlic and lime sauce.
  4. Meanwhile, heat the olive oil in a frying pan over a medium heat.
  5. Sauté the onion and peppers for 2-3 mins.
  6. Add in the tomatoes and Tabasco sauce and cook for a further 3-4 mins.
  7. Place fish in a layer on top of the pan mixture.
  8. Sprinkle the spring onions and coriander on and pour the annatto oil and coconut milk over the top.
  9. Cover pan and cook on a low heat for 20 mins.
  10. 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
  1. Add stock, ginger and lemongrass to a pot. Add Kaffir lime leaves.
  2. Bring stock to boil over a medium heat and boil for 1 min.
  3. Stir in coconut oil and return to the boil.
  4. Stir in the chicken and return to the boil.
  5. Add the Chili Tamarind Paste, lemon juice, sugar and fish sauce and stir until the paste and sugar have dissolved.
  6. Add the mushrooms and simmer for 1 min.
  7. 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
  1. Puree the onions in a blender and add to a hot dry skillet. Stir until water evaporates and onions start getting brown.
  2. Add ½ cup oil and about ¼ cup of berbere and cook for 1-2 mins.
  3. Puree one tomato and add to the skillet. Cook for 1-2 mins.
  4. Add Shiro powder gradually, stirring with a wooden spoon as you go.
  5. Once Shiro is mixed into the oil, add the water and stir well.
  6. Turn heat down as mixture thickens and cook for about 5 mins.
  7. When finished, it should be the consistency of thick gravy. Serve with rice, rolls, or bread.
 

 

 

 

 

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The Bahamian Cocktail That Could Cost You $750

On two separate occasions, I’ve visited the Bahamas to soak up the sun, shuffle my barefoot toes through the white sand beaches, scuba dive in the crystal clear blue water, and – most importantly – to forget about life for a while. While my two adventures to island paradise have been memorable in countless ways, each visit has bestowed upon me two cravings I have still yet to satisfy stateside – Conch Fritters and Goombay Smashes.

Each of the sun-kissed delicacies cannot be forged or replicated anywhere in the world. When I think of the Bahamas, I think of enjoying afternoon appetizers and ice-cold cocktails while playing a friendly game of Cribbage with the locals under the gazebo grill by the pool. Conch Fritters are a traditional Bahamian appetizer similar to what Americans know as hush puppies. Every restaurant, grill, or street side vendor uses their own unique set of ingredients and spices, but commonly red and green bell peppers are used along with salt, cayenne pepper, and red pepper flakes to give it that touch of heat that Bahamians seem to be particularly fond of. Egg and flour are mixed with spices and fresh chopped vegetables to form a batter that is dropped a spoonful at a time into hot oil and fried to a crisp, golden brown. The one thing that distinguishes a Conch Fritter from a bland American hush puppie is the conch itself.

 

Conch is a deliciously wonderful shellfish that in native to the coasts of the Caribbean, including the islands of the Bahamas. Conch is finely diced and worked into the batter in the same manner as the other ingredients and it makes the dish shine. Without the hint of conch, it’s a generic ball of batter that’s deep-fried and turns into a pre-hangover stomach ache. It’s almost as if the conch itself provides soothing properties to the human stomach lining that fights off the liquor that’s used to chase them down.

If you’re going to chase down a traditional Bahamian Conch Fritter, there’s no better cocktail to indulge in than a Goombay Smash – the quintessential island cocktail comprised of rum and natural juices. As far as I know, they don’t exist outside of Nassau. Of course, there’s a good chance I’m wrong, but I would equate it to being a kid and thinking teachers don’t exist outside of the classroom. Sometimes it’s better to hold your dreams dear to your heart and not face reality. The islands and Goombay Smashes provide an opportunity to do just that.

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The bartender at the Westwind Club in Nassau where I stayed, graciously informed me I could put as many helpings of Conch Fritters and as many glasses of Goombay Smashes as I’d like on my room tab. I thought that was genius given the fact that I could keep my cash for other endeavors. The problem with that, I found out at the end of my week long stay, is that I didn’t keep track of what I was drinking. Or eating. Keep in mind, the grill at the club is only open for lunch and early happy hour, and I managed to rack up five orders of Conch Fritters during my six day stay and I’m still not exactly sure how many Goombay Smashes. An order of six Conch Fritters was $4.75 as I recall, and my six-day tab was $750. Ten years later, I still refuse to do the math.

I never did get the exact recipe used for Conch Fritters from the cook at the club – I’m convinced it was different everyday depending on the ingredients he happened to have on hand – but I did get the concoction for Goombay Smashes from Donny the bartender.

Goombay Smash Recipe
 
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Ingredients
  • One Part Light Rum
  • One Part Dark Rum
  • One Part Pina Colada Mix (Found by the handle at any grocery store)
  • Two Parts Orange Juice
Instructions
  1. Mix all vigorously in a two-quart pitcher and serve over ice in your favorite cocktail glass.
  2. Garnish with a cherry.
While I didn’t get the chef’s name nor did I manage to wrangle away his mysterious conch fritter recipe, here’s a basic recipe anyone can use at home and expand on to their likings and taste.

**Tip: I’d go with more than a pinch on the cayenne pepper. You want your fritters to have a little island kick to them.

 

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5 Food and Drink Pairs that Were Meant to Be Together

The sun’s beating down, you’re on a vine-laden veranda overlooking the sea, and you’re browsing the menu for the perfect dish. Just as you’ve pinpointed which dish you’re going to order, the waiter comes over and asks what drink you want. Cue more frantic menu perusing. There’s an art to pairing food and drink, but when you get it right it can really add another dimension to your ethnic recipes around the world. Pretty much every food and travel guide will tell you which dishes to eat from where, and they might even tell which wines, beers, and spirits are most popular in certain regions, but they rarely teach you which drinks work best with which dishes.

Across the tropics there is a diverse range of traditional dishes, each one boasting its own unique flavor made from local ingredients and spices. To bring out the unique flavors in each dish, try pairing the perfect boozy beverage and make it a complete meal.

1.Mexico: Enchiladas and Pale Ales

Enchiladas are the quintessential dish in Mexican cuisine. Made using corn tortillas with a variety of fillings – everything from meat, cheese, beans, vegetables, seafood, and chicken – topped off with a hot pepper sauce, enchiladas are both savory and spicy.

To bring out the combination of savory and spice, pair enchiladas with a pale ale. A popular option is the American Pale Ale from Mexico’s neighbor to the north. The zesty, citrus flavor contrasts well with the darker, heavier flavors of the pepper sauce and sets off the slight sweetness of the tortillas perfectly.

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2.Costa Rica: Ceviche and Light, Fruity Wine

Ceviche is a versatile Costa Rican dish served up in a range of different styles consisting of freshly caught raw fish that’s been marinated well in lime juice and herbs. It receives its fiery kick from a combination of garlic, hot pepper, and onion. Ceviche’s versatility lends itself to be served with tortilla chips, crackers, pita bread, or even in a bowl by itself.

Light, fruity wines like Riesling and Pinot Grigio are the perfect accompaniment to ceviche. Anything heavier makes the dish taste thick, but you need to have a bit of acidity in your wine to make the handful of flavors in ceviche really shine. Jill Gubesch, wine director of Frontera Grill and Topolobampo in Chicago, says that “if the wine doesn’t have as much acidity as the dish, it can fall flat and the wine will taste sweet.”

 

3.Brazil: Moqueca and Caipirinhas

Brazilian seafood stew, known in Portuguese as Moqueca, is a classic favorite thanks to the powerful combination of fish and shellfish, vegetables, and coconut milk. Traditionally the stew is simmered for hours in a clay pot to create a tender and smoky flavor that’s both comforting and filling.

Brazil’s national cocktails, Caipirinhas – made with Brazilian rum, sugar, and lime – are the perfect accompaniment to moqueca. The cachaca (Brazil’s answer to rum) brings the tomato, coriander, and hot pepper in the stew to life.

 

4.Jamaica: Jerk Chicken and Dry-Sweet Wine

Jamaican food is notoriously spicy and the popular jerk chicken is no exception. The fiery jerk sauce is made with Scotch bonnet peppers (some of the hottest in the world), pimento, cinnamon, and nutmeg. Rubbed over tender chicken, jerk makes for a smoky dish that’s incredibly hot and flavorful.

Dry-sweet or a light sweet wine like Riesling or Pinot Gris works best with the harsh spice of jerk chicken. A wine that expertly mixes fruity tones with a sweet acidity will compliment jerk chicken perfectly. And, if you’re feeling the heat, the acidity of the wine will counteract the intense spiciness of the jerk sauce.

 

5.Malaysia: Curry Laksa and Hoppy Pale Ale

Curry Laksa is a tasty concoction of coconut, ginger, lemongrass, chilies, and turmeric. The flavorful broth is served over noodles with shrimp, tofu, fish balls, and eggs. The weird and wonderful selection of ingredients offer a rich and unique flavor that’s commonplace in Malaysia.

Spicy curries are best paired with pale ales that combine floral notes with a fruity bitterness. This combination cuts through the intense spiciness of the laksa and creates a balanced flavor that’s not too overwhelming. Indian Pale Ale is a popular choice in Malaysia and other South East Asian countries.

 

 

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

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

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

 

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

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

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

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

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

 

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

 

Papaya Salad Cambodia

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

Literally.

 

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

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

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

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6 Indian Desserts You Need to Try Now

Indian menus are traditionally a savory feast for all the senses. Aromatic rice, chunky meat curries, and a shared basket of naan are the go-to dishes, often flavored with local spices to give them that extra tasty oomph. We could all probably recite some of the major Indian curries, from Dhalls and Vindaloos to calmer Kormas and Pasandas, but what about unique desserts ideas?

Sweet treats aren’t usually the first thing to come to mind when you think of Indian cuisine, but unique dessert ideas are on the rise in India, where Hindus cook up sweet delicacies to offer their deity. Known as Mithai in Hindi, Indian sweets are hearty, flavorful dishes that have sturdy milk, sugar, flour, and cardamom bases. Conquer these recipes to make the perfect finale for themed dinner party ideas.

 

 

Here are some easy dinner party recipes for a sweeter journey into the colorful culture of India.

 

Ras Malai

With roots in Bengalese culture, Ras Malai (or Rosh Malai as they’re sometimes known) are sweet sugary paneer balls soaked in malai (a.k.a. clotted cream). Their name comes from Ras, meaning juicy, and Malai, meaning cream. Combine the two and you have a succulent dessert that’s often finished off with a dash of cardamom.

Ras Malai
 
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Recipe type: Dessert
Cuisine: Indian
Ingredients
  • 4 cups milk
  • 1 cup lemon juice
  • 1 cup cane sugar
  • 4 cups water
  • 3 cups milk
  • 2 tablespoons cane sugar
  • 1 teaspoon cardamom
  • 1 tablespoon almonds
  • 1 tablespoon pistachios
Instructions
  1. Mix lemon juice with ½ cup of hot water to start the paneer process
  2. Boil milk over medium-high heat, stirring frequently
  3. As milks comes to a boil, add lemon juice slowly
  4. Once the milk fat has separated from the whey, drain
  5. Wrap curd in muslin cloth and rinse with cold water
  6. Take out excess water by pressing paneer under a heavy pan for about 1 hour (to check the right amount of water is out, rub a small piece between fingers – in 15-20 seconds you should have a small but firm ball)
  7. Once drained, knead the paneer for 3-4 minutes
  8. Divide dough into 12 equal parts and roll into smooth balls
  9. Mix sugar and water in a pressure cooker on medium high heat until boiling
  10. Add paneer balls and cook on medium heat in pressure cooker for 7 minutes
  11. Wait a few minutes before opening the cooker
  12. Take out patties and squeeze lightly
  13. Boil milk on a medium heat in a frying pan until it’s reduced to 2 cups, stirring frequently
  14. Add sugar and the patties into the milk, cook for a few minutes
  15. Add cardamom and mix
  16. Serve chilled, garnished with sliced almonds and pistachios
 

Gulab Jamun

Deep fried dishes are all the rage in India, and these syrup-soaked waffle balls are ideal for a fun dinner party idea – their sharing nature makes them a laidback addition to the after-dinner menu. Particularly popular in Pakistan, Nepal, and Bangladesh, as well as southern parts of India, they pack a punch for any sweet-toothed diner.

Gulab Jamun
 
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Recipe type: Dessert
Cuisine: Indian
Ingredients
  • 1 cup nonfat milk powder
  • ¼ cup all purpose flour
  • ⅛ teaspoon baking soda
  • ½ cup heavy cream
  • ¼ teaspoon cardamom
  • 1 cup sugar for syrup
  • 1 cup water for syrup
Instructions
  1. Add water and sugar to a pan and bring to boil, stir until sugar has dissolved and then turn off heat (this is the syrup)
  2. Mix milk powder, all purpose flour, baking soda, and cardamom in a bowl and add cream. If dry, add 1-2 spoons of milk. Cover and set aside for 10 minutes
  3. Knead dough and divide into 18 equal parts. Roll them into round balls
  4. Heat oil in a frying pan on medium heat and place Gulab Jamuns in, frying for about 7 minutes. Roll regularly so they evenly brown
  5. Let Gulab Jamuns cool off and place them in the hot syrup. Let them soak for 20 minutes before serving
 

Sevaya Kheer

Stemming from traditional Punjabi food, Sevaya Kheer is a strange concoction of sweet milk, vermicelli noodles, dried fruit and nuts. It might seem like a weird combination, but the tender texture of the noodles is the perfect accompaniment to the crunchy nuts and chewy fruits.

Ras Malai
 
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Recipe type: Dessert
Cuisine: Indian
Ingredients
  • 100g vermicelli
  • 1 tablespoon ghee
  • 4 tablespoon raisins
  • 4 tablespoon slice almonds
  • 2 ½ cups whole milk
  • ½ cup sugar
  • ½ teaspoon powdered cardamom
Instructions
  1. Break vermicelli into finger-sized pieces
  2. Add vermicelli, raisins and almonds to a saucepan and cook on low heat until light brown
  3. Add milk, stir well, and bring heat up to medium. Bring to the boil
  4. Simmer vermicelli, add sugar and cardamom and heat for another minute
  5. Serve hot or chilled
 

 

Sakkarai Pongal

The harvest festival of Pongal is an important time in the Southern Indian calendar. During the festivities, milk and rice are boiled in a traditional clay pot – if it cooks evenly on all sides it believed to be a sure sign of prosperity in the coming year. The end result is Sakkarai Pongal, a creamy rice pudding decorated with cashews and raisins.

Sakkarai Pongal
 
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Ingredients
  • ½ cup rice
  • 2-3 tablespoons Moong dal
  • ½ cup jaggery
  • 2 ½ cups water
  • 3 tablespoons ghee
  • Pinch of salt
  • 5-6 cashews
  • 1-2 tablespoons raisins
  • 1 Elachi
  • 1 Clove
  • 1 pinch of nutmeg powder
Instructions
  1. Add ¼ teaspoon ghee and the moong dal to a pressure cooker or pan
  2. Add water, rice and salt. Mash when a thick consistency
  3. Powder the jaggery and bring to the boil with water. Dissolve and filter before adding it to the mashed rice
  4. In a separate pan, add raisins to heated cashews and 1 teaspoon of ghee until fluffy and move to one side
  5. Add cloves and elachi to the same pan and switch off the stove. Stir in nutmeg and powder the elachi
  6. Add powdered elachi, cloves and nutmeg to the pongal
  7. Mix well and cook for 5 minutes on a medium heat. Finish by adding the fried cashews and raisins
 

Payasam

Payasam is a firm favorite at feasts in Kerala. Bringing together thin wheat noodles or rice and sweet milk, it is a popular contender on vegetarian dinner party recipes in India. It epitomizes the verdant use of dairy-based products in Indian desserts, with the added twist of a savory staple.

Payasam
 
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Recipe type: Dessert
Cuisine: Indian
Ingredients
  • 200g vermicelli
  • 25ml ghee
  • 1.5l milk
  • 100g sugar
  • 100g cashew nuts
  • 50g raisins
  • 5g cardamom powder
Instructions
  1. Heat ghee and fry the vermicelli until golden
  2. Mix in cashews and raisins
  3. Add milk and boil for 5 minutes
  4. Mix in sugar and stir until dissolved
  5. Stir in cardamom powder and serve hot or warm
 

Hyderbadi Sweet Lassi

Lassis are the go-to refreshments in India during the warmer seasons. Their creamy, chilled flavor is created by blending water-thinned yogurt with fresh fruits like strawberries or mangoes for a tropical twist on India’s dairy desserts. In Hyderbad, Rooh Afza, a rose-scented syrup, is often used to create distinct refreshing Lassis for beating the late afternoon sun.

Hyderbadi Sweet Lassi
 
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Recipe type: Dessert
Cuisine: Indian
Ingredients
  • 2 cups plain, full-fat yogurt
  • ½ cup cold water
  • ½ cup sugar
  • 1-2 tablespoon Rooh Afza or grape juice concentrate
  • (Optional) vanilla ice cream
Instructions
  1. Chill mixing bowl in the freezer
  2. Add yogurt and water to bowl and whisk in sugar until smooth
  3. Whisk in Rooh Afza and pour into glasses
  4. Top with 1-2 tablespoons of ice cream
 

Sweet treats in India shouldn’t be reserved for the back page of a menu. They form a vital part of the dining experience for families and friends throughout the country, with authentic ingredients and recipes that span back generations. Any food travel blog will share savory Indian recipes, but delve into the dessert side of dinner and a whole new world opens up.

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

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

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

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

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

 

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

 

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

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

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

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

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

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

 

 

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Totally Unique Tortilla Recipes That Aren’t Tacos

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

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

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

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

 

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

 

Guacamole - Tropics Gourmet

4 Reasons You Should Have Guacamole on the Table at Every Meal

The current popularity of avocados has made a quick, easy guacamole recipe like bringing a tiny party to every meal. Although you’ll never be short of an authentic guacamole recipe in this day and age, it’s actually not a new phenomenon. The Aztecs brought it to life, and after the Spanish conquest of Mexico back in the 16th century it has flourished into a popular dish that offers a menu of health benefits.

The term guacamole was the brainchild of the Aztecs, and it is literally translated as “avocado sauce”. Talking of avocados, did you know they’re often called “alligator pears” because of their shape and the texture of their skin?

This wonderful fruit should be a happy addition to the table at every meal.

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Why Guacamole Should Make a Regular Appearance

1. It’s Easy to Make

There are thousands of healthy, simple recipes for guacamole out there because it really is so easy to make. Just mix together a couple of ingredients and – voila! – you have the perfect addition to every meal.

Here’s one of the best guacamole recipes (makes 1½ cups):

You’ll need:

  • 3 medium avocados
  • 1 diced tomato
  • ½ white onion
  • ½ chopped cilantro
  • 2 tbsp lemon or lime juice
  • Salt and pepper to taste

To prepare:

  • Scoop the ripe flesh out of the avocados and mash it with a fork until it’s the texture you want
  • Add in the other ingredients and mix together

That’s it! It’s done – eat right away or store in the fridge with plastic wrap over the top to stop it going brown.

2. It’s Healthy

Avocados are considered a superfood, so you’ll find plenty of healthy, tasty recipes for guacamole out there. Thanks to its avocado base and its collection of fine ingredients (think of the tomato, lime juice, and cilantro), guacamole boasts a number of nutritional benefits, including a healthy dose of unsaturated fat (the kind your body needs) which lowers cholesterol and vitamin C.

The mighty avocado in your guacamole harbors over 20 different vitamins and minerals, like potassium which replenishes cells, fiber for a healthy stomach, and antioxidants which are good for eyes, skin, and hair. Avocados are also heavy in vitamin B6, an immune system booster that works to break down protein cells in the body, and vitamin K, a nutrient important for blood clotting.

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3. It Can Be Dressed Up or Down

Guacamole will never look out of place on the table because it has the perfect outfit for every occasion. Even just swapping the lime and lemon juice for bitter orange or grapefruit immediately creates two more healthy, simple recipes.

If you’re looking to go all out with your guac, though, there are an endless supply of good, healthy recipes out there.

Roasted garlic guacamole is a firm favourite, injecting a splash of sweetness to counteract the bitter lemon or lime. For a meatier version, slip in some blue cheese and bacon for an irresistible side dish or, for a fancy addition to your meal, mix in some crab and seasoning for a unique dish that’s stepped straight off the beach.

4. It’s Very Versatile

In the same way you can dress your guacamole up or down, you can also bring it to the party alongside a variety of other foodie guests. Guacamole goes hand-in-hand with a whole host of easy, healthy food recipes so you can literally serve it up with anything and everything.

We all know it’s the perfect accompaniment to tortilla chips and Mexican dishes, but have you thought about spreading it into egg or vegetable sandwiches? What about adding it to burgers for a tasty kick, or using it as a topping for scrambled eggs? Guacamole is also perfect for adding to quick and easy, healthy recipes for casserole, where it will enhance the flavor and really boost the nutrition levels (see previous point about the health benefits of guac!).

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Guacamole really is an ideal addition to every meal thanks to its rocking health benefits and its ability to dress for the occasion – and let’s not forget how easy it is to make! By using one of the many easy avocado recipes out there you can have a fun and tasty dish in no time at all.

 

 

Ceviche: Quick, Simple and Healthy Taste of the Tropics

Ceviche: Quick, Simple and Healthy Taste of the Tropics

After a long morning at the beach frolicking in the surf, nothing is more appetizing than the fresh taste of ceviche, especially paired with an ice cold beer and sitting at a beachside shack with the warm ocean breeze in your face and sand on your toes. Or you can make as a quick and healthy lunch at home, and invoke the tropical setting with your mind, beer optional…

Ceviche (also spelled cebiche or seviche depending on location) is a mainstay of Latin American cuisine with origins dating since before the Spanish discovery. The origin of ceviche is generally accepted as Peru, when the Spaniards arrived there they found the locals eating a dish of fish marinated in a local fruit, Tumbo, in the family of Passion Fruit. The locals adopted European citrus as the marinating agent, and the present version of ceviche was born.

Today the term is used generally for any version of seafood marinated in lime, but has extended loosely to other marinated foods – green plantains in Costa Rica for example. I like to think there are 2 main types of traditional ceviche: the Andean style of Perú and Ecuador, and the Mesoamerican version, typical of Mexico, Central America and Colombia.

The Andean ceviche tends to have less herbs and marinate less time, some claim as a result of the culinary influence of Japanese immigrants to Peru. Mesoamerican ceviche may include chopped onion, bell peppers, cilantro, tomato and other, and generally relies on tomatoes or ketchup to mitigate acidity and add some sweetness to the dish. Andean ceviche utilizes yams and corn for this effect.

Ceviche: Quick, Simple and Healthy Taste of the Tropics
Peruvian Ceviche

There are however hundreds of variations of this dish, and your creativity is the limit. I found great inspiration in Chef Douglas Rodriguez’s The Great Ceviche Book, which provides a huge range of recipes. Variations are limited only by your imagination.

Sometimes ingredients can be non intuitive, and yield amazing results. In a recent trip to London I paid a visit to House of Ho restaurant in SOHO, after having seen head chef Bobby Chinn’s video of his Mangosteen Truffle Ceviche on Crane TV. His use of mangosteen, with a very delicate sweet/sour flavor, truffle oil and coconut milk applied to a mix of shrimp, scallops and corvina lightly marinated in lime, resulted in a symphony of flavors in my mouth. I tried the recipe at home minus the truffle oil, and it still was amazing.

I like the clean and simple version of the Mesoamerican fish Ceviche typical of Costa Rica for a quick, simple and healthy weekend lunch. It takes 15-20 minutes of preparation, and 30 to 60 minutes marinating time, depending on your taste.

As with everything food, the quality of the ingredients is essential, so make sure you start with very fresh, quality white fish, such as Sea Bass, Mahi Mahi, Flounder, or Tilapia. Ask your fishmonger for fish that arrived the same day, and ask to smell it and touch it. Your fish should not have a pungent smell, and should be firm to the touch, with an almost translucent white color. The lime is also especially critical for this dish, make sure you shop for very sour limes, such as messina or key limes.

Costa Rican Ceviche

Serves 4 to 6

1 pound fresh white fish such as Seabass or Founder, cut in 1 inch by 1/2 inch chunks

One medium sized yellow or white onion, chopped

One medium sized red bell pepper, chopped

Four tablespoons chopped cilantro

1 cup lime juice, about 4-5 large limes

1 teaspoon salt

Small lettuce leaves and sliced green plantain for garnish

Tortilla chips

Ceviche: Quick, Simple and Healthy Taste of the Tropics

Mix all the ingredients in a shallow container such as a pyrex 2 quart baking dish, and let marinate for one half hour to one hour at room temperature, depending on your taste.

Ceviche: Quick, Simple and Healthy Taste of the Tropics

Serve in a cocktail glass, small plate or ramekin, along with tortilla chips, ketchup and hot sauce, which you will want to add sparingly and taste. The ketchup cuts through the lime taste and helps balance the flavors, but you can easily do without it as well.

Ceviche: Quick, Simple and Healthy Taste of the Tropics