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absolutebl · 2 years

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Thai Food You Should Eat Because of BL

Firstly most of these dishes have multiple spellings in English (and also often many different names within Thailand). I just picked one spelling, that will be enough to do a search, if you want to find a recipe for yourself.

Som Tum in What’s Zabb Man

AKA Green Papaya Salad

I think this is the one most people will know on this list. Unlike overseas, in Thailand there are many varieties of som tum (I’ve had an ocean-side version served with little blue crabs, raw and in the shell, AMAZING). It’s often a street food, and it’s usually quite spicy. You order by either asking the vendor (it’s traditionally served from market stalls just as we saw at the beginning of this show) for a heat level or number of chilis. The ingredients are then pounded together with a massive mortar & pestle. The order and amounts of the different ingredients are chef-specific, so the variety and uniqueness is immense with this dish. There are fans of it who make a point of trying as many different versions in each city they visit. Like being a wine taster.

Som Tum highlights what I think is best about Thai food - it’s bright forward freshness and deep complexity of flavors. Som Tum is the firework-in-your-mouth of salads: sour, sweet, salty, spicy, umami, herbaceous. It’s a spectacular dish (which has been ill served by it’s ubiquitousness outside of Thailand). It should be made fresh, (this is NOT a slaw), because if it sits at all the elements become soggy and the flavor muddled.

What’s Zabb Man emphasized the important aspects of this dish. Its spiciness and its freshness, the uniqueness of its flavor, not to mention how each chef makes it his own.

After all when Poon goes missing, Athip finds him again because, after one taste of his Som Tum, he knows who is in the kitchen.

Kao Soi in Bite Me

AKA Northern Thai Curry Noodle AKA Chiang Mai Curry Noodles

Did I do this post because I want to talk about this dish? Probubly. Here in the states it’s a rare to find on offer but it’s one of my absolute favorites.

I’m obsessed with diaspora foods in general - AKA fusion foods that highlight immigrant, colonial occupation, and/or blended communities. Lamb Vindaloo and Banh Mi are some famous examples of this. There was one banh mi place I found in Nor Cal run by a Chinese/Vietnamese couple that made a char siu pork + pâté banh mi, it was WILD and wicked good! Sorry, I digress.

This is a Northern Thai dish, common in Chang Mai, influenced by both Burmese (Myanmar) cuisine and local Chinese communities. It’s wildly variable by family and by region. This is also possibly one of my favorite foods. It’s notable in that it is one of the few traditional Thai dishes you will find served with chopsticks. (When I order it here in the states that’s one of the things I look for.)

It is a noodle soup/stew. Can be rice, egg, or flour noodles, usually ramen style (but sometimes fettuccine), topped with a thick coconut forward curry broth, stewed dark meat chicken (usually on the bone) and raw onion. It has fried crispy flour noodles on top and is served with pickled vegetables, extra spices, fresh herbs, lime wedges, and raw shallots (or some combination thereof) - either on the top or on the side (banchan style). The curry element usually has more in common with Chinese or Japanese yellow curry powers (like those used for Singapore noodles) than red or green Thai curries. It combines what we would think of as traditional Thai flavor profiles with Chinese, and can also uses some Indian spices. It is a very layered dish, with more depth and earthiness and slightly less brightness than a lot of other Thai food. It tends to have a rounded heat to it (hitting all of the mouth, like Indian cuisine). I am a particular fan of the pickled greens element.

Bite Me is not a great BL but Aek sharing his Chiang Mai roots with Chef Aue, most specifically around this dish, is key to the plot (what little there is). But this is not a dish that is served in Chef Aue’s restaurant.

Khai Palo in Enchanté

AKA 5 Spice Pork & Egg Stew

This is the dish Theo remembers from his childhood that Akk’s family cooks for him. It’s a fascinating dish because it’s retains a very strong Chinese influence and is noted for using soy sauce as its salt element (rather than the more ubiquitous fish sauce) and for NOT being spicy, also it involves 5 spice.

It’s also often associated with children or childishness and comfort food. It’s most commonly found as a street food or homemade, and is relatively rare in restaurants outside of Thailand. It has a similar flavor profile to Moo Gratiem which is one of my favorite dishes. (It’s that white peppercorn and garlic thing = NOM.) It’s also very easy to make, I recommend it. There is a Mama ramen noodle version you can sometimes find and buy, but I always need to add more five spice.

In Enchanté this dish is a plot point and is interesting because it highlights both the time when Theo was last in Thailand (as a child), Akk’s interest in courting and caring for him, and Theo’s somewhat childish nature/behavior.

Gaeng Tai Pla in Close Friend 2

AKA pickled fish sour soup

A famous dish developed in the fishing communities of Southern Thailand. Traditionally it involves pickled fish bladder (Tai Pla) + large chunks of dried fish meat, Thai eggplant, bamboo shoots, and/or seasonal greens, with a spice profile similar to tom (lemongrass, lime, shrimp paste, red chili).

I've never been lucky enough to eat this, but it's on my hit list. I think I could make something like it, but I can’t get hold of the the Tai Pla for love nor money.

Luk Choup in La Cuisine (& Until We Meet Again)

AKA no other name, really, but this is also the main characters name in La Cuisine, ลูกชุบ (translation, coated pieces) but the meaning of this dessert is “loved by all, or adored.” This aspect of the name is a plot point in the series. Choup’s older brother, aunt, and grandmother all refer to him as the family’s beloved one, or special one, or most loved.

Luk Choup are tiny imitation fruits/vegetables (or occasionally star shapes) these are made of mung beans cooked with coconut milk and sugar. Once formed, they are dipped in gelatin and painted with food coloring to resemble other food. Recipe here.

This one appeared multiple times in Until We Meet Again, on the bus, at the fair, and at the very end during Dean and Pharm’s separation.

I’ve eaten these.

Consistency wise the exterior is like a gummy but much tougher, and with a bite to it. So like if you made jello into sheets but with too much gelatin. I’ve actually never had anything else to compare to this texture, perhaps like some of the bits in bubble teas? The interior is like very thick humus meets the inside of a peanut butter cup.

As for taste, the gel outside has no flavor and the inside tastes a lot like red bean paste. They are not very sweet.

Here’s a YT vid on how to make these.

Chor Muang in Until We Meet Again

AKA Blue Flower Dumpling

Chor Muang is a purple or blue flower-shaped dumpling that is savory, stuffed with a spiced minced chicken. These days it is a popular appetizer but it was once served as a dessert. The coloring is done with butterfly pea flour. Recipe here.

Chor Muang is a major catalyst food for the plot of Until We Meet Again. It is featured in a play starring Del and Manaow and is the reason Pharm meets and befriends Del. This allows him to start helping fix Dean’s strained family dynamic.

Later he feeds this dumpling to Team, Win, and Dean in front of witnesses. This is the first time he feeds Dean (it will not be the last.)

I did a post all about the sweets in this show. Here’s a YT vid on how to make these.

Nom Yen in SOTUS (also 2 Moons, 2 Moons 2)

AKA Pink Milk

Pink milk is pretty ubiquitous in most Thai BL series. Technically, its origin for association with BL is the original y-novel of 2 Moons. However, most international watchers are familiar with it from SOTUS (more recently it has shown up associated with side characters in Nitman and Love Area).

After watching SOTUS and both 2 Moons installments I got curious. Here’s the full post I did on pink milk, how it’s made and my experience attempting to recreate it. I can see why it might be thought of as a childish drink, it reminded me a bit of birthday cake flavoring, ice cream bean, or cotton candy. It’s very sweet and not a whole lot else.

THAI LANGUAGE CORNER

I haven’t learned the minutia yet but around ordering food in Thai but the Thai bestie always complains the monikers (also verbs?) for dishes have to do with what the dish is usually served inside. So some dishes have names/consumption verbs that have to do with bowls and others with plates.

Much as in English we would use the verb “drink” for broth but “eat” for soup. (And also argue about which one is appropriate under which circumstances.)

To train your ear for BL food:

gin = to eat or to have a meal (also under certain circumstances/sentence structures is slang for to sexually consume or fuck). See Pharm misuse this one in UWMA when Dean first visits his condo.

khao or kao = food but also actually rice, also a name and also third person he pronoun

talay = the ocean and also mixed seafood and a name

pad = usually means a stir fried (dryer) dish

pak = veggies!

kai (sounds like gai) = chicken ไก่ but also egg ไข่ (yes they are different in intonation and spelling, but really I find it darn near impossible to hear the difference)

A list of some common dishes is here.

Please leave a comment if any other dish has shown up you want to talk about, because this is basically my favorite topic EVER. I love to eat and cook Thai food so, yeah. Also the oft mentioned Thai bestie is an AMAZING cook. I often act the part of her kitchen goblin.

(source)

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madamlaydebug · 11 months

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Parasites is just what is. We can’t get away from it but we can know what to do when they show up. 🪱

Signs:

Brain fog

Dry / Patchy Skin

H3rpes, anemia, or autoimmune unease

Bloating / lack of weight loss or extreme weight loss

Low energy

Itching around the vulv@

If you:

Eat food late

Eat fruit/veggies with cuts or holes in them

Processed food

Canned food

Drink from plastic water bottles

Greasy / Fried Food

There’s definitely parasites partying it up from the environment that you’re creating for them to thrive.

Again, we all have parasites, some more intense than the others.

How to rid of them? I got you!

Eat organic berries or whatever fruit feels good to you and use herbs that help eliminate them WHILE tending to your tissues in repairing ➝ that’s important, y’all. Many do deep cleanses but are drying out your tissues.

Other herbs that support are:

Black walnut hull

Papaya seed (get papaya from the store air dry the seeds, grind them and add to your smoothie, water, or make your own capsule)

Fennel

Cayenne (add to your food, tea, or make a capsule of your own)

African Bird Pepper

Wormwood

Cloves (add to your food, tea, or make a capsule of your own)

Our Therapeutic Cellular Cleanse Blend (on our site)

Blue Vervain (in our Mucus Cleanse Blend)

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tastesoftamriel · 2 years

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Hello, I was curious as to what your favorite Summer dishes from around Tamriel are? The types of dishes that are cool in temp/don't require much cooking?

While not every region of Tamriel experiences four seasons, we can all agree that one of the most important things in life is food that you'll still want to eat despite the presence of overbearing sunshine, flying insects, and sweltering heat. These are some dishes from across the continent that might tickle your fancy in the summertime!

Altmer

Chilled gazpacho aside, the Altmer really are the masters of summer dishes thanks to the warm and temperate climate of Summerset. One of my personal favourites, from Vulkhel Guard, is a medley of raw and lightly seared ocean fish and roe on a bed of sticky rice. The fish is delightfully fresh, and is seasoned with yuzu and saltrice sauce, before being topped with a healthy spoonful of salmon roe and shredded nori.

Argonians

It's (the worst part of) summer all year round in Black Marsh, and the food is there to help beat the heat! Chilled egg and crustacean custard sounds weird, it's truly delectable! A savoury egg custard is steamed in small bowls with any type of crustacean meat, or snails. It is then left to cool by leaving the bowls to float in water. The end result is creamy, delicious, and moreish!

Bosmer

Summer dishes in Valenwood are a cause for celebration among the Bosmer, because it means barbecue season! Break out the cold jagga, grab the coals, and bring as much meat as you can! All sorts of meats are great when barbecued, from squirrel and pork to timber mammoth and venison. Meat is always seasoned with rock salt before hitting the grill. Also, don't forget the iconic, squeaky grilled timber mammoth barbecue cheese!

Bretons

There's nothing quite like kicking back on a warm summer's day in High Rock with a light and refreshing cold roast chicken and millet salad, with deep fried dandelions and seasonal mushrooms. This salad, originating from Alcaire, is a great way to use up last night's roast chicken, and is great with a drizzle of Breton balsamic vinegar and a squeeze of lemon juice.

Dunmer

Summer is a wholly foreign concept in Morrowind, but light and refreshing food is always welcome against the volcanic heat. Strips of grilled, spiced guar are pounded til tender, then tossed into a stir fry of bittergreen, hackle-lo, and fried ash yam cubes. It's served with a good drizzle of comberry vinegar, and steamed or fried kwama egg saltrice.

Imperials

Every time I visit my home on the Gold Coast of Cyrodiil, I absolutely have to make my favourite regional dish that's perfect for summer: chicken and eggplant bake. Strips of chicken and eggplant are laid over a mix of scalloped potatoes and fresh tomato slices. They are covered in a bechamel sauce and lots of cheese then baked until golden. The end result is a creamy, tangy bake that's finished with a good drizzle of fresh pesto and West Weald pecorino.

Khajiit

One of my favourite dishes in all of Tamriel is a vermicelli salad from Southern Elsweyr, that can only be described as an explosion of colours, flavours, and textures. Cold vermicelli is tossed together with shredded green papaya in a sauce including ingredients like lime juice, fish sauce, moon sugar, and fresh chilis. It's topped with crispy, deep fried catfish, and crushed toasted nuts.

Nords

Whiterun Hold is home to Skyrim's summeriest of dishes, apple, jazbay grape, and cabbage slaw. It's made from a rich and creamy mayonnaise base, with slices of apples, chopped jazbay grapes, and an abundance of shredded cabbage. It is topped with walnuts and sometimes bacon lardons, and served lightly chilled. The slaw is usually served on its own as a small meal, or as a side to grilled meats.

Orcs

Wood Orcs in Valenwood have, like the Bosmer, become masters of the barbecue. However, they prefer to make skewers of spiced, minced meat and root vegetables, as opposed to plain chunks of meat. Minced beef, pork, or timber mammoth are mixed with a secret blend of spices, including cinnamon and frost mirriam, before being shaped into small bricks. The bricks are skewered with long metal rods, and grilled until there's a nice bit of char while still being juicy on the inside. Wash it down with a cold glass of sugar mammoth milk with mashed mango!

Redguards

Just like Elsweyr and Morrowind, summer isn't a concept in the hot and rugged land of Hammerfell. Keeping cool meals ready to serve in johads, or rain catchers, is an Alik'r trick that's been passed down for generations. Pre-cooked saffron rice with nuts and dried fruit are wrapped tightly in palm leaf packages, and left to cool in the waters of the johad. When it's time to eat, simply unwrap the cool rice and serve with curries, goat's yoghurt sauce, or chutneys. Simple, light, and good to tuck into after a scorching day in the Alik'r.

#Asks #Food #the elder scrolls #tes #cooking #world building #Worldbuilding #Summer #Summer dishes

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gosingapore · 3 months

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Best Food to Eat at Changi Village Hawker Centre.

If you find yourself on the east coast of Singapore, or are simply hunting down an area that offers a plethora (and variety) of different types of food, you’ll want to head to the Changi Village area. Not only is the super popular Changi Village Hawker Centre here where you’ll find an array of cuisines for super affordable prices, but there are many other eateries and cafes that are in close proximity, making things super convenient for an expedition of eating!

From seafood to local favourites, foods from around the world and more!

1. In the mood for seafood?: Tekong Seafood Restaurant

Why is it whenever one is near the ocean, the idea of feasting on seafood sounds so appealing?! This is one of our personal favourites to visit around Changi for whenever our craving hits! Plus, all of their produce is caught fresh, on the daily, by local fisherman.

We recommend their Chili Crab (chef’s kiss), or we’ll usually order the Bamboo Clams in Vermicelli too.

Stall number: #01-03

2. Favourites and the classics from around the world: Jacob’s Cafe

This is one of those dining spots that simply can’t be missed when visiting the centre, especially if you’re feeling a wonderful, homely cooked meal, you know, comfort food!

Their menu, in general, is really extensive, serving breakfast to dinner. There are western favourites, german classics, stews and curries, english-style pies, desserts and even a kids menu. Some of their signatures to try? You can’t go wrong with Oxtail Stew or try their Hainanese Braised Pork Knuckles.

Stall number: #01-2049

3. Craving Malaysian food? (Open till 12am on weekends): Wing Kee Original Taste Ipoh Hor Fun

With borders still closed, if you’re used to frequently hopping over to Johor for your fix of Malaysian cuisine you’ll be happy to know there’s a local Malaysian stall inside and they serve up truly authentic dishes.

They’re known for their Ho/Hor Fun (a homely meal made with meat (usually beef or chicken), veggies and chewy flat noodles, but their protein of choice is a delicious, deep-fried crispy and juicy chicken cutlet!

Stall number: #01-19

4. Heading to a completely different side of the world: The French Stall

When you think about french cuisine, two of the most popular thoughts are ‘fine-dining’ and ‘fancy’, am I right?

Getting rid of stereotypes, enjoy bistro-style French classics from scallops to onion soup. We recommend checking out their Special 3-Course Sets, including duck and seafood options, which are really affordable and start at $43.

P.s. They’re closed on Mondays.

Stall number: #01-2051

5. There’s always a long waiting-line here for a reason…: International Nasi Lemak

There’s something so more-ish about a good, fragrant coconut rice, and when it comes with a side of crispy fried chicken, it’s a pretty genius combination in my humble opinion.

Nasi Lemak is another dish synonymous with Malaysia, and although you won’t get yours served on a pandan leaf here, it’s still a great pick to get your fix. Theirs is served with a fried egg, sambal and perfectly crisp ikan bilis (white anchovy).

Stall number: #01-03

6. The old name for Bangkok city: Pranakorn

Thai food has become one of the most well-known cuisines around the world, especially when it comes to street-food type fare!

Tuck into all of the popular favourites, offered in a variety of proteins from chicken to prawns, they’ve got a long list of items to choose from. From Thai curry to your favourite tom yum, papaya salad, deep fried chicken wings and much, much more!

Stall number: #01-2086

7. The perfect snack: Mei Xiang Goreng Pisang (美香炸香蕉）

We’ve got to admit, we never leave Changi without grabbing one, or three, of these perfectly crisp banana fritters…what we love about them most is that they’re not over-oily either, giving them that satisfying crunch.

This is a great snack to munch on or quick filler in between meals, especially if you’re a fan of sweet and salty snacks/treats!

Stall number: #01-51

8. On the hunt for a spot inside the centre with a bit more ambience?: Little Island Brewing Company

You might want to consider this option, as unlike many of the hawker-stall type setups around, there are rows of picnic tables, benches and chairs set up as part of the microbrewery.

Yup, here you’ll find a divine selection of craft beers, as well as a menu with something for everyone, from local classics to international favourites, light bites, seafood and morning. They serve from breakfast through to dinnertime.

FYI. It’s located right beside Tekong Seafood (see #1).

Stall number: #01-01/02

9. You might want to consider sharing a meal here..: Woon Woon Pek Beehoon

Just wait until you see how huge their bowls of seafood are here!

They specialise in seafood bee hoon (which refers to white vermicelli noodles), with the options of prawn, sliced fish, scallops and even crayfish bee hoon! Or you can order their Seafood Platter!

Stall number: #01-52

10. Oysters for $5!: 坤記 Kun Kee

Straight to the point, Kun Kee specialises in two signature and loved Singaporean dishes in particular; oysters and carrot cake.

You have the option of ordering either black or white carrot cake, which arrives perfectly golden with a generous helping of carrot inside the actual cake, or try their fried oysters or specialty oyster omelettes. Their oysters are fresh, juicy and again, they add a liberal amount of oysters to their omelette.

Stall number: #01-47

11. A super popular street food in Singapore: Jason’s Place

Ah, the beloved satay and at Jason’s you’ll find skewered sticks in a variety of different meats and proteins.

Try their Pork Belly satay sticks (pork belly is ideal for grilling, when the fatty bits turn extra crispy and charred), mutton sticks, chicken breasts, satay chicken wings, and even otak-otak (a Southeast Asian fish cake made from ground up fish meat filled with spices and wrapped in banana leaf).

Stall number: #01-54

12. The Armyboys favourite: Mei Lin Yin Pin i.e. Commando Jelly

Although the english name was never officially given by the store themselves, most locals refer to this sweet dessert spot as the commando jelly stall.

The do serve red jelly dessert but there’s a story behind it actually, and somewhat of a local secret if you may…Located near Changi Village is an army camp and from way back when till now, whenever the army recruits come to Changi for a bite to eat, they always request the red jelly dessert, hence its name!

Stall number: #01-2054

13. Halal desserts and treats: The Finest Tea Shop

Don’t let the name fool you, although they do serve divine teas here, including chai lattes, their speciality lies in delicious sweet baked treats, from cupcakes to meringues.

But if you aren’t in the mood for something sweet, this cafe also sells savoury bites like smoked salmon sarmies, burgers, and more!

Stall number: #01-2060

14. There’s a variety of traditional nasi dishes to choose from here: Mizzy Corner

Operating since 1997, you can rest assured this kitchen knows what they’re doing when it comes to creating the perfect nasi lemak or nasi goreng.

They use ultra-fragrant Jasmine rice in all of their dishes and they even offer Nasi Lemak bento sets. And if you’ve arrived with a group of friends, or a big appetite, we recommend ordering the Nasi Ambeng Dulang, which comes with an assortment of side dishes and is ideal for sharing!

Stall number: #01-26

15. If you’ve arrived earlier in the daytime: Chock Full Of Beans

Or are looking for a weekend breakfast spot, grab a seat at this cutesy cafe, known for its drinks made into adorable characters…even pikachu!

Apart from the (doremon) art lattes and fun foamy friends, there’s some delicious breakfast, brunch and even lunch options. We recommend the Eggs Benedict which is always a winner, or their Seafood Cheesy Omelette with Lobster Bisque!

Stall number: #01-2090

16. YeeeeHaaaa: des By ASTONS

Best put your cowboy boots on for this one, just kidding, but you may feel transported back to the era of westerns when cowboys still ruled barren lands (this is the theme here after all).

Unsurprisingly they have a heavy focus on meats and proteins, but their true passion lies in steak…so if you love your red meat we’d suggest going with one of their ‘Legendary Steak’ options, like wagyu! There’s also chicken and seafood on the menu too.

Stall number: #01-2001

17. All ingredients are fresh and homemade: Makan Melaka

Cendol is one of those desserts that can literally be spotted all over Southeast Asia, from Singapore to Brunei, Vietnam to Thailand.

Grab a bowl of the cold dessert, best eaten chilled, with typical green spaghetti jelly rands (made from rice flour) and here its topped with red beans, corn and pieces of durian fruit. Each ingredient is made by hand by the owner, even the palm sugar!

FYI. It’s not as common to add coconut milk to cendol in Singapore and this spot is no different, so be surprised when you see it missing, it’s intentional!

Stall number: #01-2046

18. Their hor fun is made with bitter gourd: Wong Hing Kitchenette

Surprisingly this is one of the only Chinese restaurants you’ll find inside the centre, and here they focus on Cantonese-style zi char.

Although their menu isn’t extensive, they bring all the homey classics including hor fun (with sliced beef or fish) and other favourites such as Fried Black Pepper rice with salmon and Hong Kong style fried noodles.

Stall number: #01-43

19. Lively and vibey: Hanamco

Not a hawker stall, this is actually a cocktail bar – although they do serve western and fusion-style food on their menu.

Dubbing themselves as a ‘gastrobar’, they’re a popular spot for tourists and locals to grab a seat and watch the latest live sport matches happening globally, so if you’re looking for some peace and quiet, we suggest trying elsewhere.

Stall number: #01-2045 As you can see there’s plenty of options to feast on, and something to suit all cravings. Do arrive with an empty stomach, trust us, you’ll regret it later if not!

#Changi Village Hawker Centre #East Coast Food Exploration #Google Maps Reviews #Must-try Dishes In Changi Village #Changi Village Eateries #Food Diversity In Singapore #Best Hawker Stalls In Changi Village #Authentic Singaporean Cuisine

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touyaspeach · 1 year

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WHY NOT!?!! I MEAN, YOUR ART IS

Also i had hotdog, ground pork sauteed in vegetables (a la torta, the one usually put inside an omelet? 🤔) And some okoy (Filipino street snack made of shredded papaya (usually) added in batter and deep-fried it; always topped with 1-2 pieces large prawns and served with flavored vinegar to dip)

WAH STOP I WILL CRY TYSM ♡♡♡♡♡♡

THAT ALSO SOUNDS SO GOOD HELLO?????? I'm out here having taco bell and you're living the life smh

#sweet talkin

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wherethehelliselle · 1 year

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Sorry for the delay — I started writing this a few days ago but then tumblr got glitchy and I got frustrated. Anyway, here we go: December 5, 2022 in review!

Happy birthday to me!!!!!

We took an incredible five-course cooking class on my birthday yesterday. We each made different things - I made deep fried spring rolls, Kuai Tiao (thai noodle) soup, panang curry, pad thai, and mango sticky rice. Alex made papaya salad, Tom yum (spicy sour) soup, khao soi (Chiang mai noodle soup), pad see yu, and deep fried bananas.

Our instructor, Ploy, picked us up from the hostel in the morning and took us to the market as our first stop. She showed us all the ingredients we'd be cooking with and bought us sweet potato sticky rice which was so good. It comes wrapped in a banana leaf (thats how it's steamed).

Then we went to the farm where the class was and picked our ingredients! We got cute little baskets. There were four people in our class - we made friends with Aisha and William from Barcelona!

Everything was utterly delicious, and afterwords we were in such a food coma that we had to go rest for a few hours.

When we recovered, we went out for dinner at a vegan restaurant, Goodfellow. It was not as good as Anchan vegetarian restaurant, and it also was poorly managed (we were told there was an hour-long wait and that we should go to a different restaurant even though this one was open for another two hours and had no wait list, but we saw an empty table and asked to sit there and were told sure, go ahead — a good ending but still confusing that they tried to turn us away).

THEN, we wanted to go to a bar. I found one on google maps that looked good, and when we tried to find it, it wasn’t there, and I thought it had closed down. Then we realized from a google review that it was a speakeasy, and the game was on to find it!! The hallway leading to the entrance was nestled in between a sushi restaurant (“office of fish,” incredible name) and a hotel. See the “enter at your own risk” glow sign. We went up three flights of stairs and had to push open a bookshelf to get in. Inside was a super classy, very dark speakeasy! We both got delicious drinks and stayed for a few hours. A great way to end the birthday evening!

I have more pics to post but tumble caps out at 10, so more to come!

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helenandlarrytravels · 1 year

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February 1st, Bayamo to Baracoa

Breakfast at 7:00, while presentation and service was very nice, fruit was papaya only, juice, watered down papaya and no butter for the small pieces of bread, only mayoand eggs. Shared my P.B. 😉

Hopped into a horse drawn carriage and were given a 45 minute tour of the city. It was really nice. Saw the 1st convent in Cuba, and the homes of the first two presidents of Cuba, the first being Carlos de Cespedes. The first sanctioned outdoor burial ground of the leaders of the revolution of 1868. Previously all burials were in churches. We travelled along a road where all trees had been destroyed by the last big hurricane, all the trunks have been carved into animals and they line both sides of the street. Last a monument to all of those that have died in the revolutions.

Left the beautiful state owned hotel, to get on the road. They were not able to supply us with the box lunch of ham sandwiches as they have a shortage of bread. Plan on stopping at roadside vendors to get fruit etc for lunch.

In the eastern part of the island still lots of old cars but mostly European or Russian models as opposed to North American. We did see what appeared to be a Cuban military base and they seemed to be initiating some new recruits.

Stopped at a roadside stand a bought a large bunch of bananas for 100 pesos and a string of clementines for 200 pesos. Later again, we stopped in a small town and purchase small cheese 8” pizzas/tacos for 50 pesos each.

As we drove along, country fences are now made of different kind of cacti planted so close together that animals can not pass through. Brilliant idea.

In the last few days I have tried to summarize what I think I heard from our CEO and signage I’ve seen, however, due to no internet I have not been able to fact check, so I hope I am recording the proper facts.

So, during our ride today, we talked about the revolution again where Cuba revolted against Spain. The first revolution lasted 10 years from 1868 to 1878 and was not successful. Again they attempted in 1895 led by Matta, by 1998 they were actually seeking help from the Americans. The Americans came to their aid and there was a big naval battle that ended the revolution and occupation of Spain. Cuban thought they had gained their independence but the Platt clause from the US Government, was that if Cuba wanted to be an independent country, they had to allow a army base and that the US could intervene if Cuban leadership became questionable. Thus the Guatamanno Bay base.

Takes a long time to get anywhere as you share the road with bicycles, horses and carts, rickshaws, motor bikes and cars and trucks. Flagged down by a police officer today, and when we stopped he was trying arrange a ride for his grown nephew on our bus. Answer was no.

We stop for our lunch at 2:30 p.m. at a beach on the Caribbean Sea where we had our pizza, pineapple, tomatoes and bananas. No sand on these beaches just polished rock and pieces of washed up coral. Proceeded to travel on a winding road through the mountains to Baracoa, for several hours. All S curves.

Arrive at our Casa around 5:30 p.m., Casa Elvira. Larry and I are on the 3rd floor and have an outdoor patio area on the roof. It is a very interesting home and we are going to enjoy our few days here. The place is owned by Elvira and Alfredo. We joined our group for a short walk around the city, but it was dark already, so we headed to our dinner place which was a private house dinner. The chef was amazing. We started with bread and papaya juice and cream of pumpkin soup, then tomatoes, cucumber, yams, plantain and coconut milk mixed and green beans. A curry coconut sauce was provided with the vegetables. Main course was sword fish, chicken deep fried jams and another root vegetable. Dessert was sliced papaya and marinated glazed orange peel with cinnamon served with espresso coffee. Could hardly walk and all for 1440 pesos each. Walked back to the Casa, showered and to bed. Big day tomorrow.

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jacks-tracks · 1 month

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Corozol boring.

I might have already said so, but Corozol Belize is boring. Flat, hot, crumbling downtown, no cultural events.

Good points are taxis are cheap-$7 BZ anywhere, and they range from decrepit clankers to modern sedans with AC. There is a market downtown, but tourists pay double. I got my fruit and veg from a street stand or the twice weekly Mennonite market. 40 vendors, only 2 of them Mennonite, bu they own the space so get a cut. Cheap cheese, bags of milk, yogurt, and a huge variety of vegetables and some fruit. Fresh coconuts finally! Going to the market early is part of my walk to health program, trying to get back in active condition.

Best point is Dr. Garcia, the very experienced dentist who made me new dentures for one fifth of the canadian price, in fact the same price he charged me 7 years ago! True it took a month, but some work had to be sent to Belize city for lab casting of metal. Dr Garcia is genial, skilled ,an a perfectionist ,just what you want for detail work. When there were sore spots to adjust he set up an open 8 am spot for me and I went back 3 times for fine tuning.He listened carefully and fixed everything,even going so far as to say he,d been thinking about a specific issue and had an unconventional solution that changed the fit to good. He relined my old dentures, so I have a spare set. Usually that involves new moulds and lab work. He short cutted by pouring liquid acrylic and hot fitting it right in my mouth. Uncomfortably hot, but best fit possible. Reline $50 Can. Full upper and lower with metal bridge $1000. He even threw in a free tooth cleaning. I expressed my satisfaction all along the way, and he appreciated someone who understood the process and praised the quality of his work. Mutual satisfaction!

I ate lunch and breakfast at Al,s cafe, a hole in the wall with questionable cleanliness but terrific Belizian food. Eggs with tomatoes(huevos rancheros) came with fry jacks, thin bread dough folded and fast fried in oil to puff into little pockets. Perfect for filling with eggs. Some benches inside but only 2 tables on the street. I saw the same expats there each day and the place did a roaring take away trade. Meals cost $12 BZ or $8 Can. Friendly server, pleasant cook, reccomended.

Mostly i have been cooking at home on a 2 burner hotplate, stuffing groceries in a tiny fridge, and eating a lot of boiled food. Sweet potatoes really are sweet here, and spuds and carotts are good. Nothing green, salads unknown. I eat a lot of fruit, papaya, watermelon, canteloupe and bananas. Since slipping them the chicken skins my dog fan club is totally devoted. Everytime I move they come to the porch gate ,hopefully drooling . The biggest one, an old Staffordshire is huge! easily 150 pounds, mouth big enough to crack coconuts and a neck like bull. His bark could knock the paint off a cement wall, but since I started massaging his big neck he is devoted and comes waddling in a shambling run, mouth open in a happy smile and making oddly endearing deep whines and rumbles of joy. Glad he's my friend ! I chopped a coconut and they scoured the leftover meat with tongue rasps.

They were all asleep after the nightly barkfest when i went out this morning for a walk. None of them are leash trained so i don't do dog walking. At 6 am it's full light, and still cool(18 degrees) with a nice breeze out of the north. I backtracked along a new gravel road, then turned up into the bush, Quickly ran out of houses and sleepy guard dogs, the road degenerated into a limestone track through secondary bush. Lots of invisible birds, no reptiles, quiet and peaceful. I did have some concern that the road/track might peter out at some jungle clearing, but while it did slip to one lane with no truck tracks,it did wander in the right direction. I have a very good sense of direction, so knew where home was, but it seemed very far. Twists and turns, little clearings, nobody at all. I began to wonder if it did join the subdivision I,d biked to, and was puzzled how long it was. Seemed it bore east and I was moving away from civilization, but eventually it joined a larger track which after some right angle turns met the main subdivision road. Probably 2 miles of bush, and i was a mile east of my projected exit. Asked a local for directions to Alta Mira road and he obliged with detailed instructions, which confirmed my estimate. Finally saw the elusive birds.. a small black warbler very tunefull, a bright orange bird the size of a dove and a noisy flock of emerald green parrots with bright red flashes under their wings and yellow heads. It was another mile back home and I was glad to have gone early before the heat rose.

Back at the ranch the water pump was shut off, failing to come up to pressure. Clogged diaphram or impellers crusted with lime. Of course it,s a holiday weekend and the plumber cannot come before Sunday, and I'll be gone then at 5 am. Got a bucket of pool water to flush the toilet.and can shower at the pool with sprinkler cans. Nothing I have not done before, but the landlady will spin out, as she has no idea how things work and will get excited.

So, sucessful dental work, and an ok place to stay. Having a tiny cabin, with private bath, and shady porch looking at the tiny pool is fine. Being able to cook saved much money and cold water to drink is always welcome. Ok bed, fair wifi (I,m spoiled) and a TV with netflixs rounds out the amenitys. Sure I did need the AC afternoons, especially the 2 days when temps hit 39(100 degrees). All in all I accomplished my goals, stayed healthy excepting Covid and I brought that with me, and am very ready to go home. It seems a bit daunting to pack up and taxi/bus ferry to Cancun, a 12 hour day, but it seems to take 12 hours to get anywhere, whether it,s endless airports, or long bus rides, sort of the cost of travelling to exotic places. So far so good and I,m glad to go!

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raju1994blog-blog · 4 months

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Indian Street Food: Weight Management-Friendly Choices

Did someone say street food for weight management? This isn’t a joke! Indians and their obsession with street food are not hidden from anyone. So, when it comes to managing your weight, the first thing that people stop eating is street food. But do you know street food does not always consist of junk and oily options?

Once you start exploring the market then you will find there are certain options that you can consider even when trying to lose weight healthily. Those are steamed and full of vegetables and there are even other healthier options that can assist in shedding off those extra kilograms.

The nutrient content in them can actually be beneficial for your metabolism as well as for your body. However, you need to be very particular in selecting these food items and first know about them properly before consuming them. And make sure to check on the hygiene part when eating them.

So, we have put down a list of food items that can make your healthy weight-loss journey a little easier. Also, chewing weight loss gummies can be beneficial in boosting your metabolism.

Scroll down to know more about the street foods that you can go for even when trying to lose weight…

1. Fresh Fruit Chaat Fresh fruit chaat is a refreshing and healthy street food option that can satisfy your sweet cravings while aiding in weight management. It is a mix of seasonal fruits like papaya, pomegranate, apple, and banana, sprinkled with a tangy and spicy seasoning made from chaat masala and lemon juice.

The natural sugars in fruits provide energy, and the fibre content helps in digestion and keeping you full. This guilt-free treat is packed with essential nutrients and antioxidants.

2. Dhokla Dhokla is a popular Gujarati snack made from a fermented batter of chickpea flour (besan) and flavoured with spices like mustard seeds and curry leaves. It is steamed rather than fried, making it a healthier alternative to deep-fried snacks. Dhokla is low in calories and high in protein and fibre, which assists in healthy weight loss. You can pair it with a side of mint or coriander chutney for added flavour. Consuming weight loss gummies which have natural ingredients can add a boost to the weight loss process.

3. Sprouts Chaat

Sprouts chaat is a nutritious and filling street food made from a combination of sprouted lentils, such as moong beans or chickpeas, mixed with chopped vegetables like onions, tomatoes, and cucumbers. It is seasoned with spices like chaat masala and lemon juice. Sprouts are a great source of protein and fibre, making this chaat a healthy choice for weight management.

4. Bhel Puri

Bhel puri is a popular street food snack made with puffed rice, chopped onions, tomatoes, boiled potatoes, and tangy tamarind chutney. It is typically garnished with fresh cilantro and sev (crispy fried noodles). Bhel puri is low in calories and provides a good balance of carbohydrates, protein, and fibre. Opt for a moderate amount of chutney and sev to keep the dish lighter.

5. Idli

Made with rice and lentils, Idli is a popular snack option in South India. It is light, low in calories, and easily digestible. Idlis are made from a fermented batter of rice and urad dal and are served with coconut chutney and sambar. The fermentation process enhances the nutritional value and makes it easier for the body to absorb the nutrients.

6. Roasted Corn

Roasted corn on the cob is a simple yet satisfying street food option that can be a part of a healthy weight loss plan. Corn is a good source of fibre and contains various vitamins and minerals. Choose the corn that is roasted without excessive butter or salt. Squeeze some lemon juice and sprinkle a pinch of chaat masala for added flavour.

7. Moong Dal Chilla Moong dal chilla is a savoury pancake made from ground moong dal mixed with spices and herbs. It is cooked with minimal oil. Moong dal is rich in protein and fibre, which helps in keeping you satiated. Pair it with mint chutney or low-fat yoghurt for added flavour.

In Brief

Contrary to popular belief, not all Indian street foods are unhealthy for weight management. By making smart choices and opting for grilled, baked, or steamed options instead of deep-fried ones, you can enjoy the flavours of Indian street food while supporting your healthy weight loss goals.

Consuming the above-provided street foods can provide essential nutrients, fibre, and protein while keeping calorie intake in check. In addition to doing this, you can give a try on weight loss gummies. Our “The Beach Body” gummies help in boosting the rate of your metabolism, contributing to healthier management of your weight.

Filled with the goodness of Green Coffee, Garcinia Cambogia Extract, L-Carnitine, and Vitamin C, the gummies also assist with the biosynthesis of collagen. These tasty orange-twist-flavoured gummies have to be taken two every day to reap the maximum benefits.

#weight loss #weight management #multivitamin gummies

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ayushaktiayurveda · 7 months

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Foods That Fight Cancer

Healthy food tips which improve your metabolism and boost immunity can help you feel better and prevent further relapses. Here are the proven diet plans for you.

Foods to Avoid:

Wheat/gluten-containing foods

Red meat (pork, beef, mutton)

Deep-fried foods

Sour and fermented foods

Tamarind, lemon, tomatoes, vinegar, yogurt, alcohol, cheese, and sour fruits

Recommended Foods:

Cooked Vegetables:All squashes, gourds, pumpkins, fenugreek, spinach, dill, fresh green peas, mange-tout, asparagus, fennel, sweet corn, onions, carrots, parsnips, beetroot, celery, chicory, leeks, and all green leafy vegetables.

Pulses:Mung and split mung beans, yellow and red lentils.

Grains:Rice, oat, rye, maize, millet, quinoa, Amaranth, Kamut, Spelt, Polenta.

Fruits:Sweet fruits like apples, pears, apricots, cherries, plums, sweet berries, blueberries, fresh figs, dates, papaya, and pomegranate.

Beverages:Black tea, herbal teas, Caro or Barley Cup, ginger tea, green tea.

Read More:https://www.ayushakti.com/diet-and-food/type/foods-that-fight-cancer

#ayushakti #ayurvedaworks #ayurvedictreatment #ayurveda #health #ayurved #ayushakti ayurveda #ayurvedaknowledge

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tripawoo · 7 months

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14 Famous and Tasty Maldivian Dishes and Drinks To Try

Absolutely, here are 14 famous and tasty Maldivian dishes and drinks that you must try when visiting the Maldives:

Dishes:

Mas Huni: A traditional Maldivian breakfast dish made with finely chopped tuna, grated coconut, onions, and chili, typically served with roshi (flatbread).

Garudhiya: A clear fish broth made from tuna, coconut, and aromatic herbs and spices, commonly served with rice.

Rihaakuru: A thick and savory fish paste made from fermented tuna, used as a base in many Maldivian dishes.

Bis Keemiya: Deep-fried pastry parcels filled with a mixture of tuna, onions, and spices, perfect as snacks or appetizers.

Kandu Kukulhu: A rich and spicy chicken curry, often accompanied by rice or roshi.

Banbukeylu Harisa: A sweet rice dish cooked with banana, sugar, and coconut milk, enjoyed as a dessert or snack.

Fihunu Mas: Grilled fish marinated with spices and coconut, showcasing the freshest catches from the Indian Ocean.

Huni Roshi: A type of flatbread made with grated coconut, commonly served with various accompaniments.

Saagu Bondibai: A sweet and creamy dessert made from sago pearls, coconut milk, sugar, and flavored with cardamom and rose water.

Kavaabu: Deep-fried snacks made from ingredients like fish, lentils, or rice, popular as street food or snacks.

Drinks:

Raa: Traditional Maldivian palm wine made from the sap of toddy palms, mildly alcoholic with a unique taste.

Tea (chai): Often enjoyed with sugar and sometimes with milk, a common beverage to accompany meals.

Coffee (kaafi): Strong and black coffee, often served in Maldivian households.

Fruit Juices: Fresh tropical fruit juices like mango, papaya, or pineapple, refreshing and widely available.

Enjoy these delightful Maldivian dishes and drinks to experience the rich flavors of the Maldives' unique cuisine, deeply rooted in its culture and coastal surroundings.

youtube

#beach #bestyatra #beautifuldestinations #maldives #maldivefood #tripawoo #iceland #landscape #wanderlust #explore #dream #drone #krabi #Youtube

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spiritualfoodexperience · 7 months

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•Citanos Tidor

Fried Plantains

FRIED PLANTAINS ARE USED PLAIN as an accompaniment to soups, stews and other spicy dishes; as a breakfast item when drizzled with Crema Agria (see recipe for Dulce de Papaya on page 189); or as a sweet when sprinkled with cinnamon and sugar. Green plantains are firmer and less sweet, yellow are the most commonly used, and ones that are beginning to blacken are the sweetest, yet are a little more difficult to cook without turning them into a mush. The choice is yours. The double frying creates a crisper, less greasy surface on the plantain.

I. Peel and slice the plantain, either crosswise or lengthwise.

2. Fry in 350-degree F oil (deep enough to cover), a few slices at a time for

2 to 3 minutes.

3. Drain and cool for a few minutes.

4. Fry again for 3 to 4 minutes or until golden brown. Drain well and serve hot.

Plantains as desired for the number of servings (a large plantain can serve about 2)

Vegetable oil for frying

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thehungrykat1 · 8 months

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Nara Thai Cuisine Receives Prestigious Thai SELECT Award for 2023

Nara Thai Cuisine in SM Megamall recently received its second Thai SELECT Award as a symbol of its continuing culinary achievements. This award is given only to selected restaurants in each country that pass the highest standards set by the Ministry of Commerce and the Royal Thai Government itself. The Hungry Kat was invited join the celebrations a few weeks ago as Nara Thai Cuisine presented its outstanding selection of authentic Thai dishes.

You can find its pioneering Philippine branch at the third floor of the SM Fashion Hall in SM Megamall. Nara Thai Cuisine started in 2006 in Bangkok and has since expanded to several branches across Thailand and other countries around Asia. It has consistently been voted as one of Bangkok’s Best Thai Restaurants and has just opened a new branch in Molito, Alabang.

It was great to be back at Nara Thai once again as we gathered with our other media friends for a bountiful Thai lunch. Nara Thai Cuisine uses authentic Thai recipes and serves them with quality ingredients prepared by their in-house Thai executive chef and Thai-trained sous chefs.

The Thai SELECT program aims to recognize and endorse authentic Thai cuisine and quality Thai restaurants and Thai food products all across the globe. The Royal Thai Government’s Department of International Trade Promotion, Ministry of Commerce gives the Thai SELECT award as a seal of approval. When you see this sign at a restaurant, it means that you are guaranteed to have a unique and authentic Thai dining experience every time you visit.

I started the afternoon by ordering my favorite Thai beverage, the Nara Thai Milk Tea (P185). I really love this compared to other milk teas especially because it is not too sweet. Another popular drink at Nara Thai is their Iced Lemongrass Tea (P165).

For our appetizers, the Roti with Massaman Sauce (P350) is a great way to begin our Thai adventure. Get a piece of the Roti bread and dip it in the massaman sauce which gives is a rich and deep curry flavor.

The Yum Phak Khom (P350) is a crispy starter with its fried spinach leaves served with a minced pork and prawn chili lime dip. The spinach is very light and crunchy with a mild kick from the chili dip.

Another tasty appetizer is the Goong Kabeuang (P550) or Deep Fried Crispy Prawns Pancakes. This is similar to an omelette dish but highlighted with flavorful prawns.

For those who like heavier starters, the Gai Pak Panang (P520) is a good option. These are Spicy Barbeque Chicken skewers served with vinegar that can also be a main dish by itself.

The Thai love their salads so the Som Tum Kai Khem (P520) or Papaya Salad with Salted Egg is also highly recommended. This is a refreshing and healthy salad dish complemented by the flavors from the salted egg.

The Tom Yum Goong (P480) is probably the most recognized soup dish from Thailand and Nara Thai Cuisine presents a very red and fiery version. The broth has big prawns in a spicy lemongrass and lime soup, but don’t let the bright red colors scare you, because the spice level is actually just right for Filipinos. I found myself able to handle the spiciness, so that means most diners should be able to as well.

Another soup option is the Kuay Tiew Rua Nua (P520) or Ayuthaya Beef Boat Noodles in Rich Dark Soup. This one comes with a meatier flavor without the spiciness.

Now let’s get to the main courses. The Gai Tord Krob Sauce Ma Nao (P520) is a Crispy Fried Chicken in Lime Sauce. This is a bit similar to lemon chicken but with a milder citrusy flavor.

I also love eating Thai curries so the Kang Kiew Wan Nuea (P620) or Green Curry Beef was another popular dish that afternoon. This was also served with white rice which is a must when eating curries.

For crab lovers like me, the Phu Phad Pong Karee (P920) or Stir-Fried Crab with Yellow Curry Sauce is another big hit. There’s no need to get your hands dirty because all the crab meat is peeled already. All you need to do is scoop up the crab meat and curry sauce and place them on your rice.

Speaking of rice, the Khao Phad Kra Prao (P385) or Fried Rice with Chili and Hot Basil can be a complete meal on its own. This is served with Chicken or Pork which you can mix up together.

One of the favorites that afternoon was the Phu Nim Tord Sauce Ma Kam (P990) or Fried Soft Shell Crab with Sweet Tamarind Sauce. These crunchy, bite-sized portions of soft shell crab were so flavorful and yummy, I wanted to have the entire plate to myself!

To complete our Thai journey, we had an assortment of colorful Thai desserts on our plate. These included the Khao Niew Ma Muang or Mango and Sticky Rice with Coconut Milk, the Bua Loy Kai Kem or Coconut Milk Rice Dumplings with Salted Egg, and the Khanom Tako Sakoo

That wasn’t all, because they brought out this giant Thai Summer Mix (P455) for everyone to marvel at and enjoy. This Thai halo halo version comes with Shaved Ice, Coconut Cream, Coconut Ice Cream, Red Monggo Beans, Kaong, Jackfruit, Nata De Coco and Water Chestnut. We also had the Durian Sticky Rice with its gooey and sticky rice covered in durian sauce and durian ice cream.

We would like to thank Nara Thai for hosting our lunch get-together and letting us experience their masterful Thai dishes once again. Congratulations to Nara Thai Cuisine for your second Thai SELECT award and the opening of your second branch in Alabang.

Nara Thai Cuisine

3/F SM Megamall Fashion Hall, Ortigas Center, Mandaluyong

(0917) 555-8424

www.facebook.com/narathai.ph

#NaraThai #ThaiSelect #ThaiCuisine #Thailand #Megamall #NaraThaiJourney #JourneyofThaiTaste #DestinationisNara

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akshaymehndiratta · 9 months

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A Journey Through Street Food Capitals: Exploring Global Flavors with Akshay Mehndiratta

The tantalizing aroma of sizzling spices, the symphony of sizzling pans, and the vibrant hustle and bustle of street vendors – these are the sights and sounds that define the world of street food. For many travelers, immersing themselves in the street food culture of a city is akin to delving into its soul. One individual who has taken this gastronomic exploration to new heights is Akshay Mehndiratta, a passionate food enthusiast and seasoned traveler. Join us on a culinary odyssey as we traverse the streets of renowned street food capitals, guided by the discerning palate of Akshay Mehndiratta.

Unveiling the Culinary Maestro: Akshay Mehndiratta

Akshay Mehndiratta, a name that resonates with connoisseurs of street food and globetrotters alike, has carved a unique niche for himself in the world of culinary exploration. Born with an insatiable curiosity for cultures and flavors, Akshay has masterfully combined his love for travel with his passion for food. His journey is not merely about indulging in delectable dishes, but about unraveling the tales of local vendors, understanding culinary traditions, and sharing the hidden gems that lie within every city's alleys.

Bangkok, Thailand: An Ensemble of Flavors

Our gastronomic expedition begins in the heart of Thailand – Bangkok. Known for its bustling markets and irresistible street food, this city is a haven for food lovers. Akshay Mehndiratta, with his keen eye for authenticity, navigates through the vibrant stalls and bustling markets, seeking out culinary treasures that define Bangkok's unique street food culture.

From the rich aroma of Tom Yum Goong, a spicy and sour Thai soup that encapsulates the essence of Thai flavors, to the iconic Pad Thai, a stir-fried noodle dish that has become synonymous with Thai cuisine, Akshay leaves no stone unturned in his quest for the perfect bite.

But Akshay's journey goes beyond the obvious choices. His encounters with local vendors crafting delicacies like Khao Pad Nam Prik Narok, a spicy fried rice dish, and Som Tum, a tangy green papaya salad, exemplify his commitment to exploring the lesser-known facets of Bangkok's street food scene.

Delhi, India: Where Heritage Meets Street Food Extravaganza

A journey through street food capitals would be incomplete without a visit to Delhi, India's bustling capital. Stepping into the vibrant alleys of Chandni Chowk, Akshay Mehndiratta's connection with his roots becomes evident. With every bite, he unravels the layers of history and culture that are interwoven with Delhi's street food offerings.

Chole Bhature, a sumptuous combination of spicy chickpea curry and deep-fried bread, tantalizes the taste buds while Golgappas, crispy hollow shells filled with spicy tamarind water, offer a burst of flavors.

Akshay's exploration isn't limited to just the classics; he seeks out hidden gems like Bedmi Puri, a dish made of deep-fried lentil bread, and Kulle Chaat, a tangy and refreshing concoction of fruits and spices served in hollowed-out vegetables. Through his journey, Akshay captures the essence of Delhi's diverse culinary heritage and the stories of the vendors who have preserved these traditions for generations.

Istanbul, Turkey: A Fusion of East and West

As Akshay's culinary journey continues, he finds himself in the vibrant streets of Istanbul, Turkey. A city that bridges the gap between East and West, Istanbul's street food is a reflection of its diverse history and cultural influences. With an insatiable appetite for exploration, Akshay Mehndiratta dives into the culinary tapestry of the city.

Döner Kebabs, delicious layers of meat simmered on an upward spit and served in flatbread, are a demonstration of Turkey's affection for flavors and surfaces. Lahmacun, often referred to as Turkish pizza, is a mouthwatering delight topped with minced meat and fresh herbs.

While exploring Istanbul's street food scene, Akshay discovers Simit, a sesame-covered bread ring, and marvels at the seamless fusion of flavors from Europe and Asia. His interactions with local vendors and his efforts to understand the origins of each dish add a layer of authenticity to his culinary journey.

New York City, USA: A Melting Pot of Tastes

Akshay's quest for global flavors leads him to the bustling streets of New York City, a place known for its diversity and cultural fusion. In this urban jungle, food carts and street vendors bring together cuisines from around the world, catering to a diverse crowd.

From the iconic New York-style hot dogs to the aromatic offerings of Halal carts, Akshay navigates through the intricate flavors of this melting pot.

His exploration delves deep into the vibrant food scene, where he experiences everything from Italian-inspired pizza slices to mouthwatering falafel wraps. Through his journey, he captures the essence of how street food can unite people from different backgrounds and create a unique culinary tapestry.

Bangalore, India: Where Innovation Meets Tradition

Akshay's journey also takes him to the bustling city of Bangalore, India. This city, known for its innovative spirit and tech-driven culture, boasts a street food scene that seamlessly blends tradition with modernity.

Akshay delves into the evergreen Masala Dosa, a South Indian delicacy made of fermented rice and lentil batter, and explores the inventive twists on traditional dishes found in modern food trucks.

He uncovers the magic behind dishes like Vada Pav, a spicy potato fritter sandwich, and witnesses how Bangalore's dynamic food landscape adapts to the changing times while preserving the essence of local flavors.

Conclusion

Akshay Mehndiratta's culinary journey through the street food capitals of the world is a testament to his unquenchable thirst for flavors, cultures, and stories. His exploration goes beyond mere consumption; it's about understanding the essence of a place through its food, connecting with local vendors, and celebrating the human experience of sharing meals.

From Bangkok's tantalizing Thai spices to Delhi's rich culinary heritage, from Istanbul's fusion of East and West to New York City's global melting pot, and from Bangalore's innovative twists to traditional recipes – Akshay's journey showcases the power of street food to unite people across boundaries.

So, as you savor the street food in your own city or dream of embarking on your own gastronomic adventure, remember Akshay Mehndiratta's journey and let it inspire you to explore the world, one bite at a time.

#akshay mehndiratta #akshaymehndiratta

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gosingapore · 3 months

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Best Food to Eat at Changi Village Hawker Centre

From seafood to local favourites, foods from around the world and more!

1. In the mood for seafood?: Tekong Seafood Restaurant

We recommend their Chili Crab (chef’s kiss), or we’ll usually order the Bamboo Clams in Vermicelli too.

Stall number: #01-03

2. Favourites and the classics from around the world: Jacob’s Cafe

This is one of those dining spots that simply can’t be missed when visiting the centre, especially if you’re feeling a wonderful, homely cooked meal, you know, comfort food!

Stall number: #01-2049

3. Craving Malaysian food? (Open till 12am on weekends): Wing Kee Original Taste Ipoh Hor Fun

Stall number: #01-19

4. Heading to a completely different side of the world: The French Stall

When you think about french cuisine, two of the most popular thoughts are ‘fine-dining’ and ‘fancy’, am I right?

P.s. They’re closed on Mondays.

Stall number: #01-2051

5. There’s always a long waiting-line here for a reason…: International Nasi Lemak

There’s something so more-ish about a good, fragrant coconut rice, and when it comes with a side of crispy fried chicken, it’s a pretty genius combination in my humble opinion.

Stall number: #01-03

6. The old name for Bangkok city: Pranakorn

Thai food has become one of the most well-known cuisines around the world, especially when it comes to street-food type fare!

Stall number: #01-2086

7. The perfect snack: Mei Xiang Goreng Pisang (美香炸香蕉）

This is a great snack to munch on or quick filler in between meals, especially if you’re a fan of sweet and salty snacks/treats!

Stall number: #01-51

8. On the hunt for a spot inside the centre with a bit more ambience?: Little Island Brewing Company

You might want to consider this option, as unlike many of the hawker-stall type setups around, there are rows of picnic tables, benches and chairs set up as part of the microbrewery.

FYI. It’s located right beside Tekong Seafood (see #1).

Stall number: #01-01/02

9. You might want to consider sharing a meal here..: Woon Woon Pek Beehoon

Just wait until you see how huge their bowls of seafood are here!

They specialise in seafood bee hoon (which refers to white vermicelli noodles), with the options of prawn, sliced fish, scallops and even crayfish bee hoon! Or you can order their Seafood Platter!

Stall number: #01-52

10. Oysters for $5!: 坤記 Kun Kee

Straight to the point, Kun Kee specialises in two signature and loved Singaporean dishes in particular; oysters and carrot cake.

Stall number: #01-47

11. A super popular street food in Singapore: Jason’s Place

Ah, the beloved satay and at Jason’s you’ll find skewered sticks in a variety of different meats and proteins.

Stall number: #01-54

12. The Armyboys favourite: Mei Lin Yin Pin i.e. Commando Jelly

Although the english name was never officially given by the store themselves, most locals refer to this sweet dessert spot as the commando jelly stall.

Stall number: #01-2054

13. Halal desserts and treats: The Finest Tea Shop

Don’t let the name fool you, although they do serve divine teas here, including chai lattes, their speciality lies in delicious sweet baked treats, from cupcakes to meringues.

But if you aren’t in the mood for something sweet, this cafe also sells savoury bites like smoked salmon sarmies, burgers, and more!

Stall number: #01-2060

14. There’s a variety of traditional nasi dishes to choose from here: Mizzy Corner

Operating since 1997, you can rest assured this kitchen knows what they’re doing when it comes to creating the perfect nasi lemak or nasi goreng.

Stall number: #01-26

15. If you’ve arrived earlier in the daytime: Chock Full Of Beans

Or are looking for a weekend breakfast spot, grab a seat at this cutesy cafe, known for its drinks made into adorable characters…even pikachu!

Stall number: #01-2090

16. YeeeeHaaaa: des By ASTONS

Best put your cowboy boots on for this one, just kidding, but you may feel transported back to the era of westerns when cowboys still ruled barren lands (this is the theme here after all).

Stall number: #01-2001

17. All ingredients are fresh and homemade: Makan Melaka

Cendol is one of those desserts that can literally be spotted all over Southeast Asia, from Singapore to Brunei, Vietnam to Thailand.

FYI. It’s not as common to add coconut milk to cendol in Singapore and this spot is no different, so be surprised when you see it missing, it’s intentional!

Stall number: #01-2046

18. Their hor fun is made with bitter gourd: Wong Hing Kitchenette

Surprisingly this is one of the only Chinese restaurants you’ll find inside the centre, and here they focus on Cantonese-style zi char.

Stall number: #01-43

19. Lively and vibey: Hanamco

Not a hawker stall, this is actually a cocktail bar – although they do serve western and fusion-style food on their menu.

Stall number: #01-2045 As you can see there’s plenty of options to feast on, and something to suit all cravings. Do arrive with an empty stomach, trust us, you’ll regret it later if not!

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