tag:blogger.com,1999:blog-58887719582394725912024-03-21T14:17:04.045-07:00The Taste of TravelLearning about the culture through a cooking experience.Unknownnoreply@blogger.comBlogger67125tag:blogger.com,1999:blog-5888771958239472591.post-16957669284024290422021-01-18T14:02:00.000-08:002021-01-18T14:02:24.253-08:00Yummy Cooking in Cancun<div class="separator"><p class="MsoNormal" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><span style="font-family: times; font-size: large;"><span style="line-height: 107%;">I haven’t written in a while because, guess why,
there is not a lot </span></span><span style="font-family: times; font-size: large;">happening
especially since so many counties will not allow </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf7dGCiht7IlD1v3I_b5St1ToeF2EUU5W5M-bR_Awv8a8HfnCynZC-yAdYBHEGj3j8RV8Hz86BoV8XhbLtNbKgRVAHBBcaVxR9Izfq8UwHtx1Xr_J6ZTnpcKraxduMA5qxTt6JkQyr34/s4032/IMG_20201231_151059.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJf7dGCiht7IlD1v3I_b5St1ToeF2EUU5W5M-bR_Awv8a8HfnCynZC-yAdYBHEGj3j8RV8Hz86BoV8XhbLtNbKgRVAHBBcaVxR9Izfq8UwHtx1Xr_J6ZTnpcKraxduMA5qxTt6JkQyr34/s320/IMG_20201231_151059.jpg" /></a></span></div><span style="font-family: times; font-size: large;">Americans to visit. When the weather was better I did travel
within New York State. But, when I came to the realization that the United
States was the least safe place covid-wise I decided to take a trip. A little research led me to feel that Cancun
was doing a great job in mitigating the spread of Covid so I booked a trip to
Cancun staying at the InterContinental Presidente. I was impressed. Everyone was wearing masks, there was hand
sanitizer in many, many places, when a guest left the hotel the room was
cleaned and not occupied for another 72 hours, and articles like towels and
silverware were sanitized and wrapped. </span><p></p></div><p class="font9" style="line-height: 18pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;"><span style="font-family: times; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuMxMJ65Pa7rvkcUlgZUpSJfLtXfZGyZKW8-VpAr4CkXyiXZ7ITtIx_0pbywSk_YHivDQ6jHxVd4OuOGomFNtcWDryRXrarjDDfvxUahxdbza9Bcmp6JmVhFcYSsZQCqSHCPE8rIDrOM/s4032/MVIMG_20210105_130830.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuMxMJ65Pa7rvkcUlgZUpSJfLtXfZGyZKW8-VpAr4CkXyiXZ7ITtIx_0pbywSk_YHivDQ6jHxVd4OuOGomFNtcWDryRXrarjDDfvxUahxdbza9Bcmp6JmVhFcYSsZQCqSHCPE8rIDrOM/s320/MVIMG_20210105_130830.jpg" /></a></span></div><span style="font-family: times; font-size: large;">I contacted Yum Cooking Workshop, (<a href="http://www.yumcancun.com/">www.yumcancun.com</a>, <a href="mailto:yumcancun@hotmail.com" target="_blank"><span style="background: white; color: #3c4043;">yumcancun@hotmail.com</span></a>, 52<span style="mso-spacerun: yes;"> </span>99 8460
7371, <span style="border: 1pt none windowtext; color: black; mso-border-alt: none windowtext 0in; padding: 0in;">Calle tres palos # 10, Supermanzana 30, Cancún,
México. C.P. 77509) to see about a cooking demonstration. The usual class
starts with Mayan coffee, traditional bread called plaque, and learning about
preHispanic and colonial cuisine including trying some local fruits. <span style="mso-spacerun: yes;"> </span>Visitors then move to the tasting room where
the sommelier explains the types of tequila and mescal and how to taste them.
Participants prepare and enjoy a six-course authentic Mayan meal that is paired
with Mexican wines.<o:p></o:p></span></span><p></p>
<p class="font9" style="line-height: 18pt; margin-bottom: .0001pt; margin: 0in; vertical-align: baseline;"><br /><v:shape id="Picture_x0020_6" o:spid="_x0000_s1030" style="height: 139.1pt; margin-left: 264.5pt; margin-top: 502.85pt; mso-height-percent: 0; mso-height-relative: margin; mso-position-horizontal-relative: margin; mso-position-horizontal: absolute; mso-position-vertical-relative: margin; mso-position-vertical: absolute; mso-width-percent: 0; mso-width-relative: margin; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 185.5pt; z-index: 251660288;" type="#_x0000_t75">
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</w:wrap></span></v:imagedata></v:shape><span style="border: 1pt none windowtext; color: black; padding: 0in;"><span style="font-family: times; font-size: large;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-outline-level: 2; vertical-align: baseline;"><span style="font-family: times; font-size: large;">The class was more than I was interested in and
told him I was only </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmS0np5ZDqRTw3REn9vVqWiQVCIqdb64oMg5eS026ybmzoLZQoSvoYWKCDY-1fKC1KuOH2NaDkuUMfzIS8VuFVBK1OnowqUboeST6QddrVVcY6f72Ex_4TUAJFUnm0OktpdJUhJsGxBo/s4032/IMG_20210105_120601.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmS0np5ZDqRTw3REn9vVqWiQVCIqdb64oMg5eS026ybmzoLZQoSvoYWKCDY-1fKC1KuOH2NaDkuUMfzIS8VuFVBK1OnowqUboeST6QddrVVcY6f72Ex_4TUAJFUnm0OktpdJUhJsGxBo/s320/IMG_20210105_120601.jpg" width="320" /></a></span></div><span style="font-family: times; font-size: large;">interested in one traditional recipe. I quickly accepted
chef, Andres Tejeida Vilches, offer to show me how to make a Mayan fish
recipe.<span style="mso-spacerun: yes;"> </span>He used a local sour orange,<span style="background: white; color: #4d5156;"> </span><span style="background: white;">Naranja Agria, which was very juicy but said getting it may
be difficult for many but said adding one-half cup of lime juice to one cup of
orange juice makes a perfect substitute.</span> Achiote comes in paste<span style="background: white;"> and liquid form <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjRqAHCOtzV-eIR1Go_rFCsUQ_XyeCBd6B7x0Vde8uHmvvyc6IED56kv5zsHjyP_3pqWCRKfW6L7WvkzUjDROLVuwUxWFzWxpFmO3iCy92fLZWkqiPF2Fds494yGHo363q7J1mm29Ak0/s4032/IMG_20210105_125150.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjRqAHCOtzV-eIR1Go_rFCsUQ_XyeCBd6B7x0Vde8uHmvvyc6IED56kv5zsHjyP_3pqWCRKfW6L7WvkzUjDROLVuwUxWFzWxpFmO3iCy92fLZWkqiPF2Fds494yGHo363q7J1mm29Ak0/s320/IMG_20210105_125150.jpg" width="320" /></a></div>but Chef Andres said the paste
provide a better flavor. Banana leaves are often brittle so Chef Andres </span></span><v:shape id="Picture_x0020_13" o:spid="_x0000_s1029" style="height: 181.1pt; margin-left: 12pt; margin-top: 12pt; mso-position-horizontal-relative: margin; mso-position-horizontal: absolute; mso-position-vertical-relative: margin; mso-position-vertical: absolute; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 241.5pt; z-index: 251665408;" type="#_x0000_t75">
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<w:wrap anchorx="margin" anchory="margin" type="square">
</w:wrap></span></v:imagedata></v:shape><span style="font-family: times; font-size: large;"><span style="background: white;">suggest passing the leaves over the heat for a few seconds
and it will become soft. If banana leaves are not easy to come by then aluminum
foil can be used.<span style="mso-spacerun: yes;"> </span>When I was in Sri
Lanka banana leaves were used as plates.<span style="mso-spacerun: yes;">
</span>Dollops of food were placed on different part of the leaf.<span style="mso-spacerun: yes;"> </span>Made for easy cleanup and eco-friendly. </span>Chef Andres demonstrated how to
make Tikin’xic
Fish.<o:p></o:p></span><p></p>
<div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJmVzDZzrl7lyQ8thymyMBDr9cYkftzXsJCIRcxx8UCH_qwEE5vecTu3976l1hRboguXds9IvUtHEfCMWpDILh4__cmRtu6P2ORLTpISjQlF6ScK3sIP7TqtGuSCd81MxEFCtaxVvHzw/s4032/IMG_20210105_133137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJmVzDZzrl7lyQ8thymyMBDr9cYkftzXsJCIRcxx8UCH_qwEE5vecTu3976l1hRboguXds9IvUtHEfCMWpDILh4__cmRtu6P2ORLTpISjQlF6ScK3sIP7TqtGuSCd81MxEFCtaxVvHzw/s320/IMG_20210105_133137.jpg" width="320" /></a></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; mso-outline-level: 2; vertical-align: baseline;"><o:p><span style="font-family: times; font-size: large;"> <br /><b style="mso-bidi-font-weight: normal; text-align: center;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;"> TIKIN'XIC
FISH</span></span></b></span></o:p></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">½ (one-half) cup
achiote paste <o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">2 garlic cloves, sliced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">1tsp dry oregano<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">1 cup orange juice<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">½ (one-half) cup lime
juice</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj34u0hOwWjXwPXK95QziN2XCUBkbzlbQW22RdLPmi3tNTtsgFGRhr-JpnnfFnFIbnBuTOvMPe5KwQrXIFLufHbVzbpYcQLjiDipxLM9EhB02nkgcimUI-nvP1psapjEhHeGpStXvlUTE/s4032/IMG_20210105_122841.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj34u0hOwWjXwPXK95QziN2XCUBkbzlbQW22RdLPmi3tNTtsgFGRhr-JpnnfFnFIbnBuTOvMPe5KwQrXIFLufHbVzbpYcQLjiDipxLM9EhB02nkgcimUI-nvP1psapjEhHeGpStXvlUTE/s320/IMG_20210105_122841.jpg" width="320" /></a></span></span></div><p></p><p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">1 pd grouper or snapper
filet<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">½ (one-half) cup fresh
cilantro, diced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">2 Roma tomatoes, sliced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">1 bell pepper, Julianne<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">½ (one-half) red onion,
sliced<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">2 banana leaves, remove
spine creating two pieces<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">1 tbsp olive oil<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-left: 9pt;"><span style="line-height: 107%;"><span style="font-family: times; font-size: large;">Salt & pepper – to
taste <o:p></o:p></span></span></p>
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</w:wrap></span></v:imagedata></v:shape><span style="font-family: times; font-size: large;"><span style="line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><span style="line-height: 107%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XdI5Gv2DOEg65799BIbQ9l6BF3e8541R4JTnYR0NCis_w8VAQXiPHDH-Yi0qPdXsMTKaxecsMeJr2m306eb4WBcuF0w1xu2HaTyW68-AHm_LWedD5tZJ5VTDPByScf2HALfLqZ7OQr0/s4032/IMG_20210105_133413.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XdI5Gv2DOEg65799BIbQ9l6BF3e8541R4JTnYR0NCis_w8VAQXiPHDH-Yi0qPdXsMTKaxecsMeJr2m306eb4WBcuF0w1xu2HaTyW68-AHm_LWedD5tZJ5VTDPByScf2HALfLqZ7OQr0/s320/IMG_20210105_133413.jpg" width="320" /></a></span></span></div><span style="font-family: times; font-size: large;"><span style="line-height: 107%;"><br />In
a blender add achiote paste, garlic, oregano, orange juice, lime juice, and 1
teaspoon of salt to create a marinade. Blend for at least 1.5 minutes so the
paste is completely dissolved. Put fish in a bowl. Pour the marinade over the
fish. Add the cilantro. <span style="mso-spacerun: yes;"> </span>Let the fish sit
for at least 1 hour. It will be red.<span style="mso-spacerun: yes;">
</span>Place the fish on the banana leaves. On top of the fish place the sliced
tomatoes, bell peppers and red onions, season with salt and pepper. Wrap the
fish. Bake for 10 minutes 350° F. Serve with rice and fried plantain.</span><!--[if mso & !supportInlineShapes & supportFields]><span
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<p class="MsoNormal"><span style="line-height: 107%;"><o:p><span style="font-family: times; font-size: large;"> </span></o:p></span></p><br /><p></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5888771958239472591.post-21208612761928194782020-01-15T10:54:00.001-08:002020-01-15T10:54:26.275-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">When I was in Budapest, Hungary </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwV3Pknw7fU_24dFbrgQfjviiSygBc1h5FgXSalJbQ-SgyQrKgRUjOHtB9WU5_F5KSzKJaaK1zjXY86MJ75_TEU2eVRDdJXecyyb17Ms8el_cXUDvYZ6VCndem8zd7O6adBp195Sqt1HU/s1600/1.+ChefParade.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1324" data-original-width="1409" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwV3Pknw7fU_24dFbrgQfjviiSygBc1h5FgXSalJbQ-SgyQrKgRUjOHtB9WU5_F5KSzKJaaK1zjXY86MJ75_TEU2eVRDdJXecyyb17Ms8el_cXUDvYZ6VCndem8zd7O6adBp195Sqt1HU/s320/1.+ChefParade.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I booked a cooking class with ChefParade, www.chefparade.hu/en/home, Sas Street 21, 5th District, Budapest, Hungary, +36 203161876, info@cookingbudapest.com,. Along with Chef Geri Hajas there was only one other participant. The lesson included three recipes including goulash which, in America, has become a generic term for any one pot concoction but the word gulyás, commonly written goulash, means “cowboy” in Hungarian. The Great Hungarian Plain is home of the Hungarian cowboy who predate the American Cowboy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunH9gg8KrSNmAOEvhFjtBHjmZvkg9lois8RaaD0TAWXVRhmN05R_QjbPU_fQXxWR4Babb1BRQQnoLTOzqAe5ALDv_sp4tHEwp621ZowW8aBJDL6N2rjtTvb3SCruwa7dj_PQM8BabX34/s1600/2.Unicum.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1293" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunH9gg8KrSNmAOEvhFjtBHjmZvkg9lois8RaaD0TAWXVRhmN05R_QjbPU_fQXxWR4Babb1BRQQnoLTOzqAe5ALDv_sp4tHEwp621ZowW8aBJDL6N2rjtTvb3SCruwa7dj_PQM8BabX34/s320/2.Unicum.jpg" width="258" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">The original dish called borgácsgulyás was a stew, not a soup. Nowadays the dish served in Hungarian restaurants and homes alike is more like a soup. There are different variations of recipe. Originally made with beef, but often mixed meats are used. Typical cuts may include shank, leg or shoulder: as a result, goulash derives its thickness from tough muscles rich in collagen, which is converted to gelatin during the cooking process.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">The class included sampling Hungarian alcoholic brewages </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko-CL0Z2fI3LkD3Oq5iDlt1t1tgBasq-5GoJCm_P2UmKymLMsvybksLOKXd2PhsicoAczfxPKIL1YWWxUi6JctWuMHRy8FYN8BkXxRGZom6pHDSJPlibhlnTT57oDfHoJIccQe08Hrlw/s1600/3.+goulash+-+ready+to+cook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhko-CL0Z2fI3LkD3Oq5iDlt1t1tgBasq-5GoJCm_P2UmKymLMsvybksLOKXd2PhsicoAczfxPKIL1YWWxUi6JctWuMHRy8FYN8BkXxRGZom6pHDSJPlibhlnTT57oDfHoJIccQe08Hrlw/s320/3.+goulash+-+ready+to+cook.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">including Unicum, a Hungarian herbal liqueur or bitters, drunk as a digestif. The liqueur is today produced according to a secret formula of more than forty herbs; the drink is aged in oak casks. Dr Zwack, the royal physician, created a mixture in 1790 for Joseph II, the Habsburg ruler who had a digestion disorder, so the royal physician tried to cure him with the help of herbs. The emperor shouted after drinking it: “Dr. Zwack, this is unique!” Hence the name Unicum. However, the Hapsburg ruler died shortly thereafter. It has a bitter herbal taste and the best I can say is that it is an acquired taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ChGGJJuNq7p6lj_NJbWvN5iEFgBYRdP0iMDdMCFQliSOVNUa3Eb4E3P8qX4UIf9Zz2YCOxBqLZ5Uxq8T0PspVCfIiFwzPHARBqhsWw2UDXDgujrqfrwzd3EKsbt4XXARKDXqFPlOgBs/s1600/4.+goulash+-+diced+vegetables.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ChGGJJuNq7p6lj_NJbWvN5iEFgBYRdP0iMDdMCFQliSOVNUa3Eb4E3P8qX4UIf9Zz2YCOxBqLZ5Uxq8T0PspVCfIiFwzPHARBqhsWw2UDXDgujrqfrwzd3EKsbt4XXARKDXqFPlOgBs/s320/4.+goulash+-+diced+vegetables.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Hungarian Goulash</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp lard or oil of your choice, animal fat is best</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp sweet paprika powder (optional - mix in some hot paprika)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp ground caraway seeds</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp salt</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvPlJHiJtErREVbD5kxzZg7l_MWPpFGsQvkWdpfrFddGJJir-v7So-mpAHlvR672979tXOhnXfa2cpncm7SUM9gAz_Vr8iXDAMbQinN6lj6b2CCzNQyDBh7Fnk8ls31rp9Jj9i_3Ywys/s1600/5.+goulash+-+meat+into+bite+size+pieces.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvPlJHiJtErREVbD5kxzZg7l_MWPpFGsQvkWdpfrFddGJJir-v7So-mpAHlvR672979tXOhnXfa2cpncm7SUM9gAz_Vr8iXDAMbQinN6lj6b2CCzNQyDBh7Fnk8ls31rp9Jj9i_3Ywys/s320/5.+goulash+-+meat+into+bite+size+pieces.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp tbsp ground black pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 bay leaves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cloves garlic, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 pound beef – cut into bite-size pieces</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tomato – cubed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 Hungarian sweet yellow pepper, or yellow bell pepper, cubed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large carrot, cubed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 parsnip, peal and cubed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ (one-half) celeriac root, peeled and diced (or one-half cup diced celery, Celeriac is a root vegetable closely related to celery). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aH6dqiuOnaj0l7OBgdT9LYXV4AXMPb9CvY26gGI2w5be1VaidHlGeDg4FabG8Xq4OG33s6_-74wK3GUQ2MMMvisIjoRtsFr9hg1XI-dWXmAPJN5N3s80MLG8t3JadXuo0eD-2aaOkTE/s1600/6.+goulash+-+cooking+meat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aH6dqiuOnaj0l7OBgdT9LYXV4AXMPb9CvY26gGI2w5be1VaidHlGeDg4FabG8Xq4OG33s6_-74wK3GUQ2MMMvisIjoRtsFr9hg1XI-dWXmAPJN5N3s80MLG8t3JadXuo0eD-2aaOkTE/s320/6.+goulash+-+cooking+meat.jpg" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 large potatoes with skins, cubed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Water as needed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ (one-fourth) cup “csipetke” pasta which is dumpling-kind of pasta or the pasta of your choice.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Sauté onions in lard (pork fat) on medium heat until it starts getting soft but brown.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Remove the pot from the fire, wait one minute then add the paprika powder. Mix. Pour some water to it but just a little at a time. The goal is to make a base. Return to heat. Add and sauté the meat </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3sF1lhp0NbdIBGFtVRLL1kOsTAuUxhiEw6V_sZHKbFOqCZjMzjxdcRa4X6KkPY-F0LRuhkuJAAeEBJkS0sJpMzk3HJpHGMICKh0iHqbwCBATAxBtKOKbzJH3aVkHkeAgN1gEwuhWlrw/s1600/7.+goulash+-+adding+water.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3sF1lhp0NbdIBGFtVRLL1kOsTAuUxhiEw6V_sZHKbFOqCZjMzjxdcRa4X6KkPY-F0LRuhkuJAAeEBJkS0sJpMzk3HJpHGMICKh0iHqbwCBATAxBtKOKbzJH3aVkHkeAgN1gEwuhWlrw/s320/7.+goulash+-+adding+water.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">along with the spices (salt, pepper, bay leaves, caraway seeds and the garlic). Sauté for about 10 minutes. Add tomatoes and the sweet yellow pepper. Add enough water to cover ingredients. Cover and cook at a slow boil for 1.5 hours. When the meat is about half cooked, add the rest of the vegetables. Add more water as needed to get a soup-like <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikinX49O0O7lDm1ihQPbHgvNaVXRlH7XhiPA7hP9CrBw372wsVNHHVBtPdIEoGEQX15xyDIKVhXLl9ooA-cuLU4S2yJjBpQoscbHvADl87TspvjF7MmwVsDOoPRgVaYKkQT_X1bxrGl5I/s1600/8.+Goulash+-+ready+to+eat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikinX49O0O7lDm1ihQPbHgvNaVXRlH7XhiPA7hP9CrBw372wsVNHHVBtPdIEoGEQX15xyDIKVhXLl9ooA-cuLU4S2yJjBpQoscbHvADl87TspvjF7MmwVsDOoPRgVaYKkQT_X1bxrGl5I/s320/8.+Goulash+-+ready+to+eat.jpg" width="320" /></a></div>
consistency, and keep cooking at a slow boil. When the meat is almost cooked, add potato cubes and more water if necessary. Continue cooking until potatoes are cooked. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">About 10 -15 minutes before it is finished, add the “csipetke” pasta or the pasta of your choice. Serve with fresh bread.</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tip of the day: If you add sparkling water the meat will cook in half the time!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-40826021708809993762019-09-17T11:53:00.002-07:002019-09-17T11:53:38.930-07:00Cooking with Sea Purslanes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Before I went to Bermuda I searched for a place to do a cooking experience and found a unique one offered by Doreen Williams-James. She calls herself a forager, an expert in locating, eating, and preparing food that grows in the wild. Foraging runs in the family; she learned from her father who learned from his father. Doreen does many Wild Edible tours, makes a variety of items from items she has forage, and does cooking demonstrations. Mostly, she makes things on order so everything is fresh. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Doreen showed me how to make Sea Purslane Fish Cakes. I was not keen on the fish part but the finished product was excellent and didn’t contain fish but made use of sea purslanes which are a perennial found along the coast in many regions of the world. They looked like small snap peas. Eaten plain they were excellent. Not at all fishy but a bit salty and crunchy with a delicate lemony taste with a mild peppery kick. I think they would make an excellent snack and they are healthy because they are high in Omega-3 fatty acids and beta carotene along with many minerals.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Sea Purslane Fish Cakes</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Olive oil as needed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 can of drained and rinsed cannelloni beans</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 can of drained, rinsed chickpeas</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 peeled and boiled potatoes</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup chopped Parsley</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup chopped onions</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp chopped thyme</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 sheets of dried seaweed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ½ tbsp. vegetable bouillon</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Handful of sea purslane chopped finely</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Flour as needed</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salute chopped onions in a tbsp of olive oil, add chopped thyme </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">and bullion. Mash cannelloni beans, chickpeas, and boiled peeled potatoes in a bowl, add sauteed onion, mix in parsley, crushed seaweed sheets, and chopped sea purslane. Mixed thoroughly and roll into balls. Take balls and roll into flour. <div class="separator" style="clear: both; text-align: center;">
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Heat frying pan with enough olive oil to cover bottom of frying pan. Place floured balls into the heated pan and fry till golden brown then turn over and fry other side. About two minutes on each side. Makes 12 - 15 fishcakes</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">St. George is a UNESCO World Heritage Site. I met with Doreen at the World Heritage Centre in St. George where she often does the cooking classes and other programs. The World</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"> Heritage Center is located in the heart of the town near where the ferry lands. The Centre is located in the Queen’s Warehouse, an 1860 historic building that was once a cotton warehouse. The pulley system used to raise the cotton imported from the southern states of the United States is still visible in the center of the building. The multi-functional <div class="separator" style="clear: both; text-align: center;">
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building contains “Gateway to Bermuda” Orientation and Exhibit Gallery on the main floor with interpretive and interactive exhibits. There is also Second-Hand Rose Shoppe loaded with “gently-used” second-hand “treasures.” A great place to look for a unique memento of Bermuda to take home. The Age of Discovery, Bermuda’s historic links to Jamestown and the first settlers, the wreck of the “Sea Venture”, <div class="separator" style="clear: both; text-align: center;">
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and the story of Bermuda’s first forts are explained. Upstairs there are three Exhibition rooms including a short film "A Stroll Through St. George’s" which is helpful when planning a walking tour of the town. They also offer several brochures including a handy walking tour. I missed the “Daily Dunking” that takes place in King’s Square and other things I’d like to do so, hopefully I will get a chance to return. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-7150541959521218462018-09-11T10:41:00.000-07:002018-09-11T10:41:58.889-07:00How to make Amatriciana Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Rome, Italy may be called the “Eternal City” but Rome actually </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBDpqSs-keo6siNVSzTCQTZvBINbUGYU_I6Z2s1vK4-TVq-p7d1BIONvKfCBkV-uhHnUzhsqp877cI-IbQo01AIplemGr3W_WD5Hi6-b8XEDkifFPS4UfpsT9Exi4stjzgqznyQdsWcM/s1600/Ostia-Appian+Way.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBDpqSs-keo6siNVSzTCQTZvBINbUGYU_I6Z2s1vK4-TVq-p7d1BIONvKfCBkV-uhHnUzhsqp877cI-IbQo01AIplemGr3W_WD5Hi6-b8XEDkifFPS4UfpsT9Exi4stjzgqznyQdsWcM/s320/Ostia-Appian+Way.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">started several miles southwest of present-day Rome in a place called Ostia. Today Ostia Antica is an archeological site near the modern resort town of Ostia. Two thousand years ago Ostia Antica was located at the mouth of the Tiber River making it an important commercial city with a population of around 60,000. It declined as the harbor silted up eliminating its place in the trading market and making way for the growth of what is Rome today. Ostia, today, is a beach resort. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I think, we Americans, think that we have the most advanced culture that ever existed and in many ways that’s true but often we don’t appreciate the high level of culture and lifestyle a thousand or more years ago. There are frescos that have survived in homes. The frescos served the same function as wallpaper does today. In the early 1800s itinerant painters would travel around the United States and stencil designs on the walls of people’s homes in exchange for room and board and/or a pittance in pay. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In the Ostia Antica Museum there are statuaries representing </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">religions of foreign land. Being a port town, Ostia welcomed people from all over the world and tried to meet their religious needs. The theater is one of the oldest brick theaters anywhere and concerts are still held there today. The three rows of marble steps near the orchestra was for the rich. Today orchestra seats are still the most expensive.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">It was fun walking down the main thoroughfare past the stores. Mosaics advertised their wares. The hub of life centered around the government-subsidized, easy affordable baths. There were marble steps for lounging and doing business. They led to the pools. Olive oil was used instead of soap so the water was skimmed periodically by servants. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">It was the end of the beach season in Ostia so many restaurants </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDfwC_0tqnaxshyphenhyphenu7JbMHrxRcqfDBydbJ0MZvRovihClFaDZ7B4mlUyxCrECerXyQZF5Qy-Ty7MGemmSCJo7ZjbtQms3NYcTNGvTRHqpmd0-Huf8LNq2J4su0YxwixMCB_qGJS_bfy-8/s1600/1.+Officia+-+how+not+to+twirl+spaghetti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDfwC_0tqnaxshyphenhyphenu7JbMHrxRcqfDBydbJ0MZvRovihClFaDZ7B4mlUyxCrECerXyQZF5Qy-Ty7MGemmSCJo7ZjbtQms3NYcTNGvTRHqpmd0-Huf8LNq2J4su0YxwixMCB_qGJS_bfy-8/s320/1.+Officia+-+how+not+to+twirl+spaghetti.jpg" width="240" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">were closed but we found a small, family-owned restaurant near our hotel called, Officina Cusinia. I am often puzzled how people identify us as Americans even before we speak. While we were eating, the owner, Giovannit Ciaravola said he knew we were Americans because we twirled our spaghetti on our spoon. The correct way, he said was to just twirl the fork or put the tines on the plate and twirl it. I said we probably don’t make the sauce the Italian way. He agreed and said he would be making sauce the next day about noon and if we wanted we could return and learn the way to make traditional Amatriciana Italian sauce – the “right way” to make it. We did. </span><br />
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<b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Amatriciana Pasta</span></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 to 5 quarter-inch slices of guanciale (salt-cured pork jowl); or uncooked fatty <span style="white-space: pre;"> </span>bacon </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 can of plum tomatoes in sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt pinch</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pepper pinch </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Olive oil couple of drops</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">one-half box of spaghetti pasta</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 ounces pecorino cheese</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XTYdLdDW2E8iWaF8DUaqT-YGumEys_wWxS1SbpVeXXHhqd4GKS2klGrW_tB1BJbltUGAJ8DoNFo8kGmA8rcboX71WdSNmRZXXBZCLMjVBSmQG7gKyPXhOYsdTHbRM4HAcT5bA3rk6GA/s1600/8.+Giovanni+ready+to+serve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XTYdLdDW2E8iWaF8DUaqT-YGumEys_wWxS1SbpVeXXHhqd4GKS2klGrW_tB1BJbltUGAJ8DoNFo8kGmA8rcboX71WdSNmRZXXBZCLMjVBSmQG7gKyPXhOYsdTHbRM4HAcT5bA3rk6GA/s320/8.+Giovanni+ready+to+serve.jpg" width="240" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cook pork jowl over medium heat so the fat cooks out and the pork jowl is slightly crispy. Add tomatoes, cover (it will lose some red and become more orangey), stir occasionally until it thickens – about 15 minutes. Add salt and pepper. Mix. Add a couple drops of oil to make it look shiny. Mix, Boil water then add pasta cook; until el dente. If the sauce is too thick add some pasta water. Drain pasta. Add to the cooking pan. Toss. Sprinkle cheese on top. Ready to enjoy. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-72889178567167554282018-03-14T09:15:00.003-07:002018-03-14T09:15:49.335-07:00Seafood Soup ala Chuy's in San Felipe, Mexico<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In December 2017 several members of our family decided to spend Christmas in San Felipe where </span><span style="font-family: Times, "Times New Roman", serif; font-size: large;">my oldest son has a vacation house. San Felipe is a small, sleepy fishing village on the east coast of the Baja Peninsula 125 miles south of Calexico. The area had changed from the one and only other time John and I visited San Felipe twenty years ago. At that time we stayed at the only motel in the area. Interestingly, there was a sign in our room that said, “Do not build a fire on the floor.” I guess someone must have tried that or there would be no need for the sign. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">It was obvious that in the intervening twenty years there had been a period of time when there was a building boom as evidenced by the unfinished buildings. All that changed when the housing bubble burst. Vacation homes in San Felipe are now reasonable. Besides fishing and water activities there is a unique place called Valley of the Giants where there is a forest of cardon cacti, the tallest cacti in the world found only on the Baja and Sonora Deserts. The slow growing plants can reach a height of 60 feet or more and weigh up to 25 tons. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">When the tide was out in front of the vacation</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">home family members went out on the sand to gather clams for dinner. The clams, while small, made an excellent dinner. On another day the male members of the family went fishing in the Gulf of California (aka Sea of Cortez). My son said his favorite dinner while in San Felipe was </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5SDLY9IwCxbgX5TMQ4bnueCUXCubgfty-y1V7E31M8LD8JL79nXkcv32gCncubJm87f67FL78Pk51-98EF39A00jQRRy7rtc50ncNApXeDBCtAoqPaH9-lIHJENqjzPw4bjahlLYmx4/s1600/2.+Chuy%2527s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5SDLY9IwCxbgX5TMQ4bnueCUXCubgfty-y1V7E31M8LD8JL79nXkcv32gCncubJm87f67FL78Pk51-98EF39A00jQRRy7rtc50ncNApXeDBCtAoqPaH9-lIHJENqjzPw4bjahlLYmx4/s320/2.+Chuy%2527s.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Seven Seas Soup. Since we only had clams and fresh fish we went to Chuy’s in the village to try the soup. Chuy’s is a small family restaurant owned by Jesus Lozana and Maria Luisa Guzman. One of their three sons, Gabriel Lozano, is the chef, another one waits on table, and the other is the bookkeeper. We were welcomed in the kitchen to watch the soup being prepared. Maria Luisa Guzman also explained how to make fish balls.</span><br />
<b style="text-align: center;"><span style="font-size: large;"><br /></span></b>
<b style="text-align: center;"><span style="font-size: large;">Fish ball recipe</span></b><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups boneless white fish, cooked and flaked</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups cooked rice</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tablespoons cornstarch, dissolved in 3 tablespoons water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp. diced cilantro</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 beaten egg</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt and pepper to taste</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put all ingredients in a blender. Blend until smooth. Form into 1 inch balls. Set aside</span><br />
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<b><span style="font-family: Times, Times New Roman, serif; font-size: large;">Seven Seas Soup</span></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 Tbsp. butter or cooking oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup tomato, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup onion, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup celery, diced</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ green pepper, diced</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yd1CfgsFhOIRD4bfnohxyxLE62tyKw0KqO5WlMoG5hhBEAn1xF5ItcNyafe7yarL_jsgIFz7Oghu6pwy6NSUUhLVoQ7aONfCUHkO-_jrhSf3sU93MvZoj44xmjJf8wwnfaBPlBZBSv8/s1600/9.+boil+with+seafood.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yd1CfgsFhOIRD4bfnohxyxLE62tyKw0KqO5WlMoG5hhBEAn1xF5ItcNyafe7yarL_jsgIFz7Oghu6pwy6NSUUhLVoQ7aONfCUHkO-_jrhSf3sU93MvZoj44xmjJf8wwnfaBPlBZBSv8/s320/9.+boil+with+seafood.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup carrot, sliced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">8 cups fish or chicken broth</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tsp garlic</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tsp cilantro (save a little for garnish)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Chili pepper, minced, to taste</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 tbsp lemon juice</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ tsp oyster sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp. salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup baby octopus cut into one inch pieces </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup squid, sliced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 lbs. white fish cut into 2 inch pieces</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 clams</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 crabs cut in half</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 fish balls </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 or 5 large shrimp</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESk_gvieqZVeHKin7BArapg5NOr7k1uU5u1OnkbZYtbWWgt_9vnEaHk4gywGh-u5opMMc09pMLFOryDl4q-nKxV1LsByTyhaPhJZ7QfybMLNK5crufbs1oPfVNEfEVnsp5gCdOApb8uE/s1600/12.+seafood+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1233" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESk_gvieqZVeHKin7BArapg5NOr7k1uU5u1OnkbZYtbWWgt_9vnEaHk4gywGh-u5opMMc09pMLFOryDl4q-nKxV1LsByTyhaPhJZ7QfybMLNK5crufbs1oPfVNEfEVnsp5gCdOApb8uE/s320/12.+seafood+soup.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">In a deep frying pan, add oil, when warm sauté tomato, onion, celery, pepper and carrots for about one minute. Add broth. To the broth add garlic, cilantro, chili pepper, lemon juice, oyster sauce, and salt. When boiling add all seafood except shrimp. Boil about 10 minutes. Add shrimp, boil until shrimp is pink. To serve remove seafood with a slotted spoon, place in bowl. Pour broth with veggies over it. Garnish and serve.</span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5888771958239472591.post-8826557919069552452017-12-18T08:21:00.001-08:002018-05-14T11:08:39.397-07:00making Ozoni<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">The last days of 2016 John and I had a 24-hour stopover in Narita, Japan so I booked a stay at the Crowne Plaza Narita, which offers free airport transfers. A flyer in our room stated that the hotel offered several New Year’s events, one of which was an “osechi” breakfast. When I asked what it was Ayaka Ohara, the public relations director, explained that according to tradition nothing should be cooked on New Year’s </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Day. Osechi is a variety of colorful dishes in a bento box that is part of a traditional New Year’s morning meal that also includes ozoni. The bento box (a box with single serving compartments) includes a variety of artistically prepared pieces of fish and vegetables. Ms. Ohara said that the next morning, New Year’s Eve morning, the chef would be making ozoni and he would be happy to show us how it is made. Ozoni is a </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">
soup containing a rice cake and vegetables – a traditional New Year’s dish that is said to provide strength and prosperity in the coming year. On the first day of the New Year a dream that includes either Mt Fuji, a hawk, an eggplant, or all three portends a prosperous and happy New Year. </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">The Japanese Chef Shimada Ikuhou said that in order to make osoni it was necessary to make dashi, a Japanese soup stock used in many recipes.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Ozoni</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Dashi:</b> Japanese soup stock</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">5 ½ quarts water</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 piece Konbu (dried seasoned kelp)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 oz dried bonito shavings</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Ozoni</b> (for two serving)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 prawns or large shrimp</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Dash of salt</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tsp soy sauce</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tbsp mirin (rice wine)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">½ oz thinly cut white meat chicken</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 Kamaboko (1 pink and 1 white) slice each color in 1/8 in strips and tie in a knot </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">6 slices of carrot (rosette cut)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 snow peas (cooked)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 thin slices yuzu (citrus rind)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 Mochi (rice cake) baked</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">To make Dashi place water in a stock pot, add konbu, bring to a boil and cook for five minutes. Remove konbu and discard. Add bonito bring it to boil. Boil for five minutes. Drain, return to pot and allow to simmer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIN7pIm-7hzs9QAxcttv9OZRfHLXogzXXZEpMa1jNhxxjQOMwbpm4XEG17tjNv0bCP8o9vnuD0tqzgd5W4piJOX_jgMBo8dLdPdju6xvEuSCuW5EGJoo5zRtIsqMPyrkn6c5hEYKTDYYc/s1600/DSC06602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIN7pIm-7hzs9QAxcttv9OZRfHLXogzXXZEpMa1jNhxxjQOMwbpm4XEG17tjNv0bCP8o9vnuD0tqzgd5W4piJOX_jgMBo8dLdPdju6xvEuSCuW5EGJoo5zRtIsqMPyrkn6c5hEYKTDYYc/s320/DSC06602.JPG" width="320" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">In dashi broth cook prawns three to five minutes until pink. Remove. In a new pot add one cup of dashi for each serving. Add salt, soy sauce and simmer for five minutes (season to taste). Add mirin, bring to boil. Add chicken, snow peas, kamaboko, and carrots cook over medium heat until chicken is cooked and vegetables are tender. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7alKCGM-fSYhl0ptPX0223YDV9vyXQkLZSamXodE3u2CdjLFWC0PbcXfhMifiilPtRI6mtE3dDuRzGwmzKL2SmCGzIsXxVoV8HLx9zf2TSmp_vP_lnhTtVVVIbnCvEHbOuZ1uu52EsY8/s1600/mochi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7alKCGM-fSYhl0ptPX0223YDV9vyXQkLZSamXodE3u2CdjLFWC0PbcXfhMifiilPtRI6mtE3dDuRzGwmzKL2SmCGzIsXxVoV8HLx9zf2TSmp_vP_lnhTtVVVIbnCvEHbOuZ1uu52EsY8/s320/mochi.JPG" width="320" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">To make mochi: Preheat oven. Bake at 345 degrees for five minutes. Put mochi under the broiler for 30 seconds. Mochi should be soft with light brown top. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_MlIvmV2E9d0SP6lbrDZS7YgGq3fhp8qU9GL_WrzUXsKc1aw-2r5Oh2SDxJ9vOOp5uhslOEZ8XKtqtNL-HjIjnJ5X_YzoHAwPQ61xjhisw3HCR4ZKA5yaEK-JfQrpYaX2tjgwNjAugQ/s1600/ozoni+-+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_MlIvmV2E9d0SP6lbrDZS7YgGq3fhp8qU9GL_WrzUXsKc1aw-2r5Oh2SDxJ9vOOp5uhslOEZ8XKtqtNL-HjIjnJ5X_YzoHAwPQ61xjhisw3HCR4ZKA5yaEK-JfQrpYaX2tjgwNjAugQ/s320/ozoni+-+bowl.jpg" width="320" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Presentation: Put one mochi in a serving bowl, arrange prawn, carrots, snow peas, chicken, and kamaboko artfully around mochi. Cover with Dashi. Garnish with yuzu.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Around the world there are different ways to wish people good luck. In Japan making origami cranes and string them together is a way to wish people good luck. John and I were in Japan few weeks after the 2011 Tohoku earthquake and tsunami. Our hotel, the Peninsula, had many origami cranes adorning the artwork in the lobby in the hope of wishing the people good luck in the future. A thousand cranes are said to bring good luck to newlyweds. On the first day of the new year a dream that includes Mt Fuji, a hawk, an eggplant, or all three means that one will be happy. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-68201569847295581652017-09-25T11:06:00.000-07:002017-09-25T11:06:25.541-07:00Making Maltese Rabbit Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Malta is a group of islands in the Mediterranean between Sicily and </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">North Africa that it has been influenced by a variety of cultures including the Roman, Moors, French, and British. While in Malta during October 2016 John and I stayed at the luxurious Corinthia Palace Hotel and Spa (www.corinthia.com/en/hotels/palace-hotel-and-spa).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4Mg8rERGOEp9FpnjJ4oPIbs-xusiPKbwP5In5UbOF-r9WrRN1OunsqcVyC-9n4k3-vkP94KvcpxDabSB1_XKMJG1XMdgnRKz7ExCmW_elfpHWfqisL9JJShvwykYSoAcrR5SKzz-X7k/s1600/8.+presidential+Garden.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4Mg8rERGOEp9FpnjJ4oPIbs-xusiPKbwP5In5UbOF-r9WrRN1OunsqcVyC-9n4k3-vkP94KvcpxDabSB1_XKMJG1XMdgnRKz7ExCmW_elfpHWfqisL9JJShvwykYSoAcrR5SKzz-X7k/s320/8.+presidential+Garden.jpg" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">The hotel was once the luxury villa of the founder of Corinthia Hotels and many of the villa’s architect remains. It is located near the Presidential Palace and the botanical gardens in a quiet gentrified area of the capital. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Rabbit Pit is considered one of Malta’s national dishes. Rabbits were most likely brought to the island by the Romans or </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMofacthSSZz6moTnQ9iPBhAuss26c7b6TCeo5VZaq_TeZ3Y0Q-xsE3ZRtlS5Eu8gU89sou54UamKNJ_VOXDXG2segf8YA6ImNRDdSX-56doe4bTp_vZB3auSQTNV8OBVZRmG3oVh1SA/s1600/5.+Rabbit+Pie17.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMofacthSSZz6moTnQ9iPBhAuss26c7b6TCeo5VZaq_TeZ3Y0Q-xsE3ZRtlS5Eu8gU89sou54UamKNJ_VOXDXG2segf8YA6ImNRDdSX-56doe4bTp_vZB3auSQTNV8OBVZRmG3oVh1SA/s320/5.+Rabbit+Pie17.jpg" width="240" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Phoenicians from the Iberian Peninsula. One of the items on the hotel’s menu was Maltese-style Rabbit and Mushroom Pie which, Stefan Hogan, the Executive Head Chef, agreed to let me watch him make. Rabbit is not a common food in New York State but there is a meat market near us that sells rabbit and a wide variety of unique meats. I think any meat could be used if rabbit wasn’t available. The pie was very savory. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Maltese Style Rabbit & Mushroom Pie (Torta Tal-fenek)</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBbMpE6eI_2COQGm37jHg70CSjLf4YDDsQ_EO8J0v2OJ-1XCDwRfJfsD2pUwcxMkh66jnvRkCLeWRU-EKNYa8QM5JF1djl1JpUt0Yef0fDa9rW-ht33XEZFxohZGSRrttqjMpiNd7r_o/s1600/1.Rabbit+Pie7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBbMpE6eI_2COQGm37jHg70CSjLf4YDDsQ_EO8J0v2OJ-1XCDwRfJfsD2pUwcxMkh66jnvRkCLeWRU-EKNYa8QM5JF1djl1JpUt0Yef0fDa9rW-ht33XEZFxohZGSRrttqjMpiNd7r_o/s320/1.Rabbit+Pie7.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Olive oil as needed </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 lbs rabbits ready to cook </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 celery sticks, cut into cubes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 carrots, cut into cubes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 leek, sliced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 garlic cloves</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Bay leaf</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Sprig of rosemary</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup red wine</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 cups chicken stock</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">8 shallots </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup mushrooms</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup peas</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 Pie crusts </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Flour for dusting</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Egg wash for brushing & glazing (one egg blended with 1 to 3 tsp milk and a dash of salt.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39ln8cbREJEvZxOXCTJss1J6V3kxxColjhZCkbDKpQIK8pRFlF9Sh42iGmp02VWjtpR34vPxOGXhOJUwzRVvCDLMjrqVsGy_bw5H4krf_JEIIs-96J-J1L0GKiws7_-MHoPPW68Ychbg/s1600/3.+Rabbit+Pie10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39ln8cbREJEvZxOXCTJss1J6V3kxxColjhZCkbDKpQIK8pRFlF9Sh42iGmp02VWjtpR34vPxOGXhOJUwzRVvCDLMjrqVsGy_bw5H4krf_JEIIs-96J-J1L0GKiws7_-MHoPPW68Ychbg/s320/3.+Rabbit+Pie10.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Put oil in pan. Add rabbit pieces. Fry until golden brown, transfer to an oven dish. In a separate pan put some oil; sauté half the celery, half the carrots and the leeks with two garlic cloves until lightly brown, Add to the oven dish with the rabbit. In the oven dish add the bay leaf and the rosemary. Deglaze the rabbit pan with the red wine, add to the oven dish. Cover with the chicken stock. Cover with aluminum foil and place in a pre-heated oven at 350 degrees for 1.5 hours. Remove from the oven. Cool. Remove the rabbit pieces from the stock and pick the meat off the bone – try and leave the meat in large chunks. Strain the liquid and reduce by half.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In a clean pan heat add some oil and lightly brown the remaining garlic, celery, shallots and carrots, drain off excess oil, and add to the rabbit meat. Sauté the mushrooms in a little oil until golden brown and add to the rabbit mixture; add the peas. Allow to cool completely. </span><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Lightly brush a circular baking dish with oil and dust with flour. Line the baking dish with the rolled-out pastry leaving half an inch of the pastry hanging over the sides, fill with the rabbit mixture. Fold the overhanging dough over mixture then cover with the remaining dough. Seal edges of dough. Brush </span><br />
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liberally with the egg wash. Prick the pastry with a fork. Bake in an oven at 400 degrees for the first 15 minutes then lower the temperature to 350 degrees. Continue to cook for approximately 30 to 40 minutes or until the crust is golden brown. Remove from the oven. Allow it to cool before taking it out of the pan. Let it rest 15 minutes before cutting.<br />
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5888771958239472591.post-2583677258807534422017-07-19T15:15:00.000-07:002017-07-19T15:15:55.705-07:00Stay at The Novotel Bangkok Suvarnabhumi Airport Le Club<div dir="ltr" style="text-align: left;" trbidi="on">
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The trip between the United States and SE Asia is long no matter how the flights are booked and the best airfares are usually ones that begin and end in Bangkok. We spend a fair amount of time in SE Asia and, at first, I dreaded the flight; well, I still do, but I have turned it into something I look forward to – not the flight but the Novotel Bangkok Suvarnabhumi Airport at the end of the flight. For those heading into the city of Bangkok keep in mind that it is an hour by taxi and who, after flying for twenty or more hours, wants to take a flight to another destination. Not me. I book a night (sometimes two) at the Novotel Bangkok Suvarnabhumi Hotel.<br />
After collecting my baggage I walk to Gate 4 where a gentleman the Novotel Greeter’s Desk takes my bags and leads me to the complimentary shuttle. In a few minutes I am at the Novotel, someone takes my luggage, tags it, and tells me it will be delivered to my room. Just walking into the bright, airy, elegant atrium I feel better – no longer cramped in a metal tube. <br />
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There is a lot to like about the Novotel. Guests can arrive anytime and check-out 24 hours later. The choice of five restaurants and bars off the lobby make dining a pleasure. The hotel has one of the nicest roof top swimming pools I have had the pleasure to enjoy. It breaks the mold of airport swimming pool with its Thai design and plenty of trees. Adjacent to the pool is a workout room. The spa is also wonderful with special massages designed to relieve jet lag. When I arrive after a long flight I like to spend a day getting adjusted to the time change, going to the pool, and getting a spa treatment. The hotel also <br />
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has an open-air “garden room” where it is possible to relax surrounded by greenery; a wonderful place to chill out with a book. I usually book a night or two at the same Novotel when it is time to return to the States so that I feel ready to endure the long flights. <br />
I am a fan of the Novotel’s Le Club Level and find it value-laden. Checking in at Le Club is a sit-down experience and swift. The accommodations are large and Le Club includes complimentary internet, breakfast in Le Club or at The Square’s massive buffet. We prefer breakfast in the serenity of the Le Club at “our” table by the window. Le Club bookings also include discounts at the spa and other benefits.<br />
We like the friendliness of Le Club and have come to know some of the staff and they often remember us. A nice touch. On our last visit we noticed the chef checking out Le Club’s evening offerings. When I complimented him on the delicious selections and mentioned my husband’s favorite was the Thai Fish Cakes Executive Chef Maximilian Schwaighofer offered to have his Thai sous chef, Banyon Malalek, show me how to make them. Amazed, I accepted.<br />
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<b>Thai Fish Cakes Recipe</b><br />
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7 ounces white fish meat similar to Tilapia<br />
10 tbsp Thai red curry paste<br />
1 egg<br />
1/2 tsp soy sauce<br />
1 tsp sugar<br />
10 fresh coriander leaves, minced<br />
1/2 tsp minced garlic<br />
1/2 tsp minced ginger<br />
1/2 tsp pepper<br />
3 kaffir lime leaves<br />
7 ounces cowpeas trimmed, diced (or string beans)<br />
1 cup vegetable oil for deep frying<br />
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<b>Dipping Sauce</b><br />
2 tbsp Thai sweet chili sauce<br />
1 tbsp roasted peanuts pounded<br />
1/2 cup diced cucumbers<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrK9iKFzz0o6jyAdnHHalPEFXpxBHc8lEIrCJGB7j9cReaIKxhQjv45I8Wj1ePdEW42S5Rynow-hITls8GQVqSCAzAkVAcjQXRrUxbLXufVhfhcenMzTG7dE3d-EsWNqxjXqFZrUh3cc/s1600/Thai+fish+cake+-Chef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrK9iKFzz0o6jyAdnHHalPEFXpxBHc8lEIrCJGB7j9cReaIKxhQjv45I8Wj1ePdEW42S5Rynow-hITls8GQVqSCAzAkVAcjQXRrUxbLXufVhfhcenMzTG7dE3d-EsWNqxjXqFZrUh3cc/s320/Thai+fish+cake+-Chef.jpg" width="320" /></a><br />
In a bowl mix thoroughly the fish meat with chili paste, egg, soy sauce, sugar, coriander leaves, <br />
garlic, ginger, and pepper. Add cowpeas and kaffir leaves, mix. Take one handful at a time and slap it down on the mix, grab a different handful and repeat. It will make it stickier. Put some oil on hands (gloves) and shape the mix into balls or rolls; the fish can be formed into various shapes using a cookie cutter dipped in oil; only pack the form halfway full. Drop into hot oil for about five minutes. They will rise to the top and when toasty brown remove, and drain. Lightly mix chili sauce, cucumbers and peanuts. Serve with dipping sauce on the side.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-1831400291441417832017-07-01T15:51:00.002-07:002017-09-19T10:54:52.224-07:00Learning about Vietnamese food on a Pandaw cruise<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEh92vdygRXtZoz-2wagTKEf35Af-RU-DaN4IL_417xFx7m_kB4OUR3xZJf-UT3DoxXUr7oIUhU0uQEHEs2z2g3oLUobIBrnl94pwsS26S21qgn_euwomMI5OPQs34I4GuScSygs2FM8/s1600/Pandaw4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEh92vdygRXtZoz-2wagTKEf35Af-RU-DaN4IL_417xFx7m_kB4OUR3xZJf-UT3DoxXUr7oIUhU0uQEHEs2z2g3oLUobIBrnl94pwsS26S21qgn_euwomMI5OPQs34I4GuScSygs2FM8/s320/Pandaw4.jpg" width="320" /></a><span style="font-family: "times" , "times new roman" , serif; font-size: large;">While in Vietnam John and I enjoyed Pandaw’s 10-day Halong Bay and Red River cruise. Pandaw is value-laden because everything is included. </span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Halong Bay is the highlight of northern Vietnam and of the cruise; and, yes, it is beautiful, but I really enjoyed the shore trips along the Red </span><br />
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River and <span style="font-family: "times" , "times new roman" , serif; font-size: large;">its tributaries because we visited places not frequented by most tourists. Many small villages are noted for one specific product. In Gia Thanh village I marveled at an 80-year-old lady threading a needle (no glasses) and sewing palm leaves on a traditional Vietnamese conical hat. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">In a village in Hai Duong province villagers were making Green </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Bean Cake, a specialty food of the area, and wrapping them up for sale. The sugar-cube size cake is made of green beans, sugar, vegetable oil, essence of coconut, and grapefruit flower. Years ago King Bao Dai visited the province and was offered the green bean cake to enjoy with his green tea. He liked the flavor so much he allowed the Golden Dragon, a symbol of royal power, to be used on the package. I should have tried the green bean cake with some green tea because I found it too dry and with very little flavor. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">In Ninh Giang I tried Banh Gai, sticky rice cakes, made from glutinous rice flower, gai leaf, sugar, mung beans, and wrapped in a banana leaf. I found this much more palatable. Rice noodles are common part of many Vietnamese recipes. In one village I saw rows of rice noodles hung out to dry.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">An on-board event included how to make Vietnamese spring rolls. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIZM3XQUxA2TVeoeJ2WiQb1cdSVm4zFt4fGlW6VP-Zv37BJir9h1jjxOiMj2yaNA-NeTFkHgOLWHPgr7l5UhDRVAo5Efq4Qnhl82Sw144pDDxiAOGGX1MHNdf7kIzM51Eq8DYOHmDJ0A/s1600/6.+Spring+roll+Sand+Rotha.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1329" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIZM3XQUxA2TVeoeJ2WiQb1cdSVm4zFt4fGlW6VP-Zv37BJir9h1jjxOiMj2yaNA-NeTFkHgOLWHPgr7l5UhDRVAo5Efq4Qnhl82Sw144pDDxiAOGGX1MHNdf7kIzM51Eq8DYOHmDJ0A/s320/6.+Spring+roll+Sand+Rotha.jpg" width="265" /></a></span></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">All the guests got to try making their own spring roll. Assembling the ingredients was easy but I need a little more practice to make my spring roll look as neat and as perfect as Chef Rotha’s. The spring rolls are healthy and a variety of ingredients can be used. Chef Rotha, the cold chef, suggested using two rice papers to prevent the ingredients from breaking through. The rolls can be dipped in a variety of sauces but Chef Rotha was Cambodian and shared the recipe for his Khmer dipping sauce.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Vietnamese Spring Rolls</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">14 round rice paper wrappers </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Several springs of fresh mint leaves</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">7 oz chicken, cooked, cut in 4 inch long, one-half inch wide strips (cooked shrimp, peeled, and sliced in half lengthwise can also be used) </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">7 lettuce leaves</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 cup cooked rice vermicelli, cold</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 carrot, julienned</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 cup fresh bean sprouts</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Fill a large bowl with warm water. Dip two rice papers (or one) in water for about 1 minute, until soft. Lay the rice papers on wax paper. Start layering, making sure to keep the ingredients an inch from the sides. Place four mint leaves on the rice paper. Add 2 or 3 pieces of chicken. Top with a lettuce leaf, a small portion of vermicelli, several pieces of carrots, and then several bean sprouts Add additional mint leaves (or cilantro). To roll, fold side inward, the tightly roll the rice paper. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Khmer dipping sauce</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">3 garlic cloves, minced</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">3 medium red chilies, seeded and minced</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 tbsp lime or lemon juice</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tsp sugar</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1cup water</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">3 tbsps fish sauce</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">3 tsp ground peanuts</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Blend garlic, chilies, juice, sugar and water. Add the fish sauce and stir. Stir in the ground peanuts. Recipe can be adjusted to taste by adding more water and/or fish sauce or chilies. For more information log on to www.pandaw.com.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-68360866539605093312017-02-28T02:34:00.000-08:002017-02-28T02:34:21.735-08:00Making Jingha Masala in the Holiday Inn in Penang<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The Malaysian island of Penang is on several lists of great places </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunGs-HZ34pkpWgmdTmTsLZgugIHburiOzLTLrwcKaY6LY871DePnNmncrIbHveU6dtqgKeVILCkzOqubWPKoG_96o_BqDDfOYor2Dp5MqS9zX5yOgj6pPvSPre2Oh_bGThrYftLBjNn0/s1600/butterfly.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunGs-HZ34pkpWgmdTmTsLZgugIHburiOzLTLrwcKaY6LY871DePnNmncrIbHveU6dtqgKeVILCkzOqubWPKoG_96o_BqDDfOYor2Dp5MqS9zX5yOgj6pPvSPre2Oh_bGThrYftLBjNn0/s320/butterfly.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">people should visit during their lifetime; and, it is second on CNN’s list of “The 17 Best Places to Visit in 2017.” It is easy to see why. The island has a myriad of different things to do from exploring the UNESCO Heritage City of Georgetown to a walking tour through the new Entopia Butterfly Farm to parasailing over the Straits of Malacca. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90Ogpd4RqGcQ97y8R2Hk3EPvnBRi577cm7Tt32XKZdPvxDY4iHWlcaXxQwVmrxzu84Haxdz46YZxbyYOv1trGtzbU18hWoivr5Hep_H5U2aGFDkeH2I4QmSiClX9e3OwtIm7jsKI9Y6g/s1600/1.+Lion+Dance.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90Ogpd4RqGcQ97y8R2Hk3EPvnBRi577cm7Tt32XKZdPvxDY4iHWlcaXxQwVmrxzu84Haxdz46YZxbyYOv1trGtzbU18hWoivr5Hep_H5U2aGFDkeH2I4QmSiClX9e3OwtIm7jsKI9Y6g/s320/1.+Lion+Dance.jpg" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I find the island’s heterogeneous population which is highly diverse in ethnicity, culture, language and religion fascinating. In 1786 Captain Francis Light landed on the shore of Penang making it Britain’s first settlement in SE Asia. English is a compulsory subject in Malaysian schools. Today the island is about 40% Malay, 40% Chinese and 10% Indian with a variety of other groups </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuqEdMSsukrr21fDNTPrYSWeaaGjI0CTS4FaRcQP2Vc9UerdghdHBP21QJmJnnluLtbGV2c_BUez1QkkquOxcxG46tDsMk6gzvwy2pcOcOLBuIrPFi1wAEoSIjICB1WixJDtNBRpAmg0/s1600/2.+Prosperity+Toss.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuqEdMSsukrr21fDNTPrYSWeaaGjI0CTS4FaRcQP2Vc9UerdghdHBP21QJmJnnluLtbGV2c_BUez1QkkquOxcxG46tDsMk6gzvwy2pcOcOLBuIrPFi1wAEoSIjICB1WixJDtNBRpAmg0/s320/2.+Prosperity+Toss.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">making up the rest. We were at the Holiday Inn Resort for Chinese New Year which the hotel celebrated with firecrackers, Lion Dance, and the traditional Prosperity Toss. A Prosperity Toss is a plate of colorful veggies, fish, and noodles that people, using their chopsticks, toss in the air while shouting “Loh Hey” which literally means to 'move upwards'. It is symbolic of the wish for fortunes to grow during the coming year.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxlWg0cXPLtYcC3hE14Inhm0QNQRxV-Tf7mCUjCSjFuzM2i7EZCXKdcC_WA-hq5VL07_GJQn7mzo9gx_SNkX6pAp-vJwwp8u13ejZuQbDYkxrsyKJ4oVu23TvlDsWegf8OLGwnVnnnAk/s1600/DSC06788.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxlWg0cXPLtYcC3hE14Inhm0QNQRxV-Tf7mCUjCSjFuzM2i7EZCXKdcC_WA-hq5VL07_GJQn7mzo9gx_SNkX6pAp-vJwwp8u13ejZuQbDYkxrsyKJ4oVu23TvlDsWegf8OLGwnVnnnAk/s320/DSC06788.JPG" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Penang is a honeymoon destination for Saudi couples and a winter getaway for Europeans. There are Europeans in itsy-bitsy bikinis and Arab women in swimsuits that covered them completely except for face, hands and feet; some are very colorful. There are women in abayas, some with face veils, mixed with guests clad in a variety of other outfits including saris and hijabs. Usually it is only the women who are so attired but there is an occasional male in a dishsdasha.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeye1WYJePGJVa52BkKCzl18t1ag-OM_3k4ujH4riAcloXeYe1YhCvnk1SaaSkaxsjDZDdANTjlXkfqzZNbCEfs-WvSG9UUD2Ug3jwaPzMVIvmdPQIZuSoi_POxOT5U-Cth9igocUXt4/s1600/3.+Jingha+Masala.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeye1WYJePGJVa52BkKCzl18t1ag-OM_3k4ujH4riAcloXeYe1YhCvnk1SaaSkaxsjDZDdANTjlXkfqzZNbCEfs-WvSG9UUD2Ug3jwaPzMVIvmdPQIZuSoi_POxOT5U-Cth9igocUXt4/s320/3.+Jingha+Masala.jpg" width="240" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">With such a diverse clientele the chefs need to prepare food to suit all their guests. All the food is halal. The breakfast is impressive: eggs, pancakes, grilled tomatoes, cheese, soups, salads, fruits, bread pudding, curries, rice, and even a fava bean dish called foul which was very good. </span><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Every Wednesday the Holiday Inn Resort offers a free cooking demonstration in the garden. In the class Chef Laxman, the hotel’s Indian chef, showed us how to make an Indian dish – Jingha Masala. An Englishman standing next to me said, “I don’t usually like seafood but this is delicious.” I agreed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlRa6bQMGtRI7bwe29PvzMa25wGCBxVjGh7YDWyxzQZBVpYcv-oKFqc8uz3qCeRg1MxAYl5skznsnB6diMQy1vC3SSEW4xIq2yUSYeFS0WSJeEvps_HRPaSoVs2oDqRShyphenhyphenGYiKdRNDaQ/s1600/8.+Jingha+Masala7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlRa6bQMGtRI7bwe29PvzMa25wGCBxVjGh7YDWyxzQZBVpYcv-oKFqc8uz3qCeRg1MxAYl5skznsnB6diMQy1vC3SSEW4xIq2yUSYeFS0WSJeEvps_HRPaSoVs2oDqRShyphenhyphenGYiKdRNDaQ/s320/8.+Jingha+Masala7.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><u>Jingha Masala</u></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp cooking oil</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp chopped garlic</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp chopped onion</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">15 curry leaves</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp ginger</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp garlic paste</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup tomato puree or finely chopped fresh tomatoes</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbs red chili powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp turmeric powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">25 pcs prawn or shrimp (cleaned and washed)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">one-half green pepper diced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbs cream (light)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp kastoori mathi powder (fenugreek)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Fresh coriander leaves chopped for garnish</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLk2D60tTHNOBzv2Nf54-x8is0TsyG8zA3YoLhGalztDAEzr899riW-tvN0qd906XEtI8PTEYFafgDS6II_zYTpBUPyQMAywhekFycSVRA836EPjBA_5MJoW6cf-7HAe9RTAaDvr-GGY/s1600/6.+Jingha+Masala4+-adding+shrimp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLk2D60tTHNOBzv2Nf54-x8is0TsyG8zA3YoLhGalztDAEzr899riW-tvN0qd906XEtI8PTEYFafgDS6II_zYTpBUPyQMAywhekFycSVRA836EPjBA_5MJoW6cf-7HAe9RTAaDvr-GGY/s320/6.+Jingha+Masala4+-adding+shrimp2.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat oil in wok or frying pan. Add garlic, onions, and curry leaves. Sauté for a few seconds. Add ginger and garlic paste. Sauté for one minute. Add tomato puree, salt, red chili powder and turmeric. Cook for five minutes stirring frequently. Add prawns and cook gently for 5 minutes. Add green pepper. Cook for one minute. Add cream and kastoori mathi. Stir and remove from heat. Garnish with fresh coriander leaves. Serve with naan bread. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-70442835715140621392016-11-13T06:18:00.000-08:002016-11-13T06:18:02.656-08:00Pan seared octopus Maltese style<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Malta is one of Europe’s best kept secrets. The Malta archipelago<span id="goog_2139165737"></span><span id="goog_2139165738"></span> </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEK9ncyh7ZAiMrG5NPYZdYMrqW_HYrNOsmxqrCg7QMoCi0apQmqPwZUP51FG5U4avXvFYQMhPldqSw2Ixp_Q7pKD4QLhPJbQpUUYZoStfwaCo3SuCUlnCHfxRXGV6q286_OKTm9rPG5o/s1600/Balconies+of+Valletta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEK9ncyh7ZAiMrG5NPYZdYMrqW_HYrNOsmxqrCg7QMoCi0apQmqPwZUP51FG5U4avXvFYQMhPldqSw2Ixp_Q7pKD4QLhPJbQpUUYZoStfwaCo3SuCUlnCHfxRXGV6q286_OKTm9rPG5o/s320/Balconies+of+Valletta.jpg" width="320" /></a></span></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">of islands is located in the Mediterranean south of Sicily which means it is blessed with a Mediterranean climate - think no snow. There are many wonderful places to visit; in fact, Malta has three UNESCO World Heritage sites including the City of Valletta, the Megalithic Temples, and the Hal Saflieni Hypogeum. Several other sites are on the UNESCO Tentative List awaiting inclusion. Impressive for an island that is 17 miles by 9 miles. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zWN5AznoZe2899HStRrOxwp9izGQo5u6z5aSM5uiWMaPHfM28pi3EMbsc0FoUTJio6WG5wlRnjWMDkLQUn4zdQ_sjZKua5yHj9GHRWbFlc3pT_qRtimgu0ZPcS7ntjtgux8DLORjMs0/s1600/Val-St+Johns6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zWN5AznoZe2899HStRrOxwp9izGQo5u6z5aSM5uiWMaPHfM28pi3EMbsc0FoUTJio6WG5wlRnjWMDkLQUn4zdQ_sjZKua5yHj9GHRWbFlc3pT_qRtimgu0ZPcS7ntjtgux8DLORjMs0/s320/Val-St+Johns6.jpg" width="320" /></a></div>
<span style="font-family: times, 'times new roman', serif; font-size: large;">We toured many places in Valletta, the capital city, including St. John’s Co-Cathedral with golden carved pillars and fabulous paintings on the vaulted ceiling. In the Oratory is Caravaggio’s “The Beheading of St. John the Baptist” painting; the only one he signed. I was especially impressed with Casa Rocca Piccola, a unique 1850 house/museum where the friendly owners are still in residence. They have an extensive bomb shelter where the family sought safety during WW II. I didn’t know that Malta was the most bombed place during WW II. </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">One day we scheduled a ‘hotel day’ - reading around the pool, </span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uMz4ar0H8KYwVABxIuEc9F_TIrAsKJ1j_8uDP9KDNcn8g0iFDwZeF9ibrWSBU2-7ZzQOABsIGlAnH0alX6ONEI1A_QJv_EVgWom4MxDGdJUPLe_w3G75bTzQKFDvgSe5d7mvuR6yIQ4/s1600/Ramla6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uMz4ar0H8KYwVABxIuEc9F_TIrAsKJ1j_8uDP9KDNcn8g0iFDwZeF9ibrWSBU2-7ZzQOABsIGlAnH0alX6ONEI1A_QJv_EVgWom4MxDGdJUPLe_w3G75bTzQKFDvgSe5d7mvuR6yIQ4/s320/Ramla6.jpg" width="320" /></a></span></div>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">enjoying the spa and learning how to make a traditional Maltese recipe. Ramla’s Executive Head Chef Christian Borg showed us how to make Qarnit Moqli. Chef Borg said Maltese cooking is simple, colorful, and tasty. He explained further that many countries invaded Malta over <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaHPfXfl_gmyZ-yQyaAquOww8AG1fMuEY65uYcvzciJQxvsaUhohVhvoNKcY0swp-cvlqvVOLSHedthRrYEQKd5Mte5ZDYDejSUAQb9o6yjUp-TxiOsJRSnu-W80d8jkShIIF8FQDXG4/s1600/11.Octopus++done.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaHPfXfl_gmyZ-yQyaAquOww8AG1fMuEY65uYcvzciJQxvsaUhohVhvoNKcY0swp-cvlqvVOLSHedthRrYEQKd5Mte5ZDYDejSUAQb9o6yjUp-TxiOsJRSnu-W80d8jkShIIF8FQDXG4/s320/11.Octopus++done.jpg" width="320" /></a></div>
the years so many recipes are a mix of Italian and Arabic cuisine. Qarnit Mogli is usually served as a starter but we found it was enough for a lunch. John, the seafood –lover, declared it excellent. I am not a lover of seafood but of course I tried it. The flavor was wonderful. I knew it would be from the aroma when it was cooking; however, I found the octopus a little too chewy to my liking. </span><br />
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<b style="font-family: times, 'times new roman', serif; font-size: x-large;"><u><br /></u></b></div>
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<b style="font-family: times, 'times new roman', serif; font-size: x-large;"><u>Qarnit Moqli</u></b></div>
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<div style="text-align: center;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 whole medium-sized octopuses</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 medium fresh chili, diced (depends on how hot you want it)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 lemon</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1tbsp black pepper corns</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">6 bay leaves</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">10 garlic cloves, peeled and crushed</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 small red onion, diced</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 – 4 springs of fresh mint </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 – 4 springs of fresh basil </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">10 cherry tomatoes cut in half</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1tbsp sun-dried tomatoes, diced</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">½ cup white wine</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1tbsp capers </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1tbsp pitted black olives, roughly chopped</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Freshly ground pepper as desired</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Extra virgin olive oil as desired </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Crusty white loaf (Hobz tal-malthi) or bread bowls</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Boil the octopus together with half the chili, half the lemon, black pepper corns, </span><span style="font-family: times, 'times new roman', serif; font-size: large;">bay leaves, and half of the garlic. Let it boil gently until the octopus is nice and tender (approximately 40 minutes). </span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">When the octopus is ready separate the tentacles from the head and cut them in half. Remove the beak. Cut the head into three thick slices. </span><span style="font-family: times, 'times new roman', serif; font-size: large;">In a frying pan add a dash of olive oil when warm add the onions until it starts to become soft then add the with rest of the garlic, sun-dried tomatoes and the rest of the chilies. Add the octopus and white wine. Cook over medium heat until it is reduced by half. Add the capers (rinse these before adding to the pan) and the olives and let them cook slowly for about 5 minutes. Finish with a squeeze of lemon, freshly ground black pepper, and more olive oil. Scoop out center of bread bowl and fill with octopus mixture. Garnish and serve. </span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5888771958239472591.post-47032242325701010622016-11-04T05:02:00.000-07:002016-11-04T05:02:31.109-07:00Nicaraguan style Mini-burritos a la Xalli with gallo pinto <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">John and I have been to Nicaragua several times since our first visit </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">in the 90s. At that time the country was trying to recover from the devastation caused by the conflicts between the socialistic Sandinista junta and the opposition, the U.S.-backed contras. It wasn’t the first involvement by a group from the United States. Every school child in Central America learns about William Walker, an American who invaded Nicaragua with his private army. Walker became president of Nicaragua from 1856 to 1857. We visited the local museum where money issued by Walker during his administration is on display. Around the same time Cornelius Vanderbilt considered building a canal connecting the natural waterways between the Atlantic and Pacific oceans. Instead the Panama Canal was built. In 2016 a Chinese tycoon started to build a canal across Nicaragua; but work is at a standstill. The Rio San Juan connects the Atlantic Ocean with Lake Nicaragua and from there it is only a short distance to San Juan del Sur on the Pacific. Hopes for a new Nicaraguan canal spurred hopes for increased tourism on the projected route including Ometepe Island. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ometepe is home to twin volcanoes connected by a narrow isthmus. In December 2015 John and I visited the island which is accessed by ferry from San Jorge, which is 10 minutes from Rivas. The island is popular with nature-lovers. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSojBI9Q13r9ZA8GvUViPQ8qYv0m_ciNZ7j18ECDpC-bxDWSWmB-Q-aZuWQwaYbl2qkOvRicIUp7hqBrmtWV86QUphrIrzKa-eRlSj4_dJK1CXIHkBmwj9hQYmJfUATPayAg24SYhRess/s1600/DSC04045.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSojBI9Q13r9ZA8GvUViPQ8qYv0m_ciNZ7j18ECDpC-bxDWSWmB-Q-aZuWQwaYbl2qkOvRicIUp7hqBrmtWV86QUphrIrzKa-eRlSj4_dJK1CXIHkBmwj9hQYmJfUATPayAg24SYhRess/s320/DSC04045.JPG" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">We stayed at Xalli Beach Hotel located on the isthmus with views of both volcanoes, (www.ometepebeachhotel.com, Calle Principal, Playa Santo Domingo, Comunidad de San Fernando, Altagracia, Isla de Ometepe, Rivas, Nicaragua; phone 505-2569-4876, email:info@ometepebeachhotel.com) We paid $102 for a room with a lake-view porch, breakfast, and Wi-Fi. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Xalli, whenever possible, buys organic and locally-grown produce. It insures freshness and helps the local farming community. I loved the chicken burritos and asked the cook, Lorena Alvarez, to share the recipe with me. She showed me how to make burritos and gallo pinto Nicaraguense. Pedro Centeno, the manager, acted as the translator. I</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">t is thought that the burrito originated in Mexico and spread throughout the Americas with each area making their own adaption. The word “burrito” means “little donkey” and possibly referred to the bedrolls carried by the donkeys. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Chicken Burroitos</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large tomato – diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 small green pepper – diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 small onion – diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp cilantro - diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp olive oil </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp lemon juice</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">12 ounces cooked chicken, shredded or diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¾ (three-fourths) cup cheese – shredded (cheddar or white Nicaragua cheese)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt and pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Small 2. burrito ingredients</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mix tomatoes, green peppers, onions, cilantro, oil, and lemon juice in a bowl add salt and pepper to taste. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">On each tortilla add place two tablespoons of chicken, two tablespoons of veggie mix, top with cheese. Fold. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Lightly oil a pan. Grill burritos about one minute each side. Ingredients can be prepared ahead of time and assembled when ready to eat. Assembled burritos can be made ahead of time and refrigerated for several hours. Serve with gallo pinto and /or sour cream. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Gallo Pinto Nicaraguense</b></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 lb rice</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup onions, finely diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 can small red kidney beans (Goya sells Central America Beans)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 green pepper, finely diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt and pepper to taste</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cook rice, set aside. In frying pan, add oil, sauté onions over medium heat until onions are translucent. Add beans with liquid. Mash beans a little to add aroma and color. Add green pepper. Sauté about two minutes. Add rice, sauté about two to three minutes. Can be refrigerated for later use. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-18256584231375414702016-08-24T10:40:00.001-07:002016-08-24T10:40:35.371-07:00Learning how to prepare bánh bò hấp, in Vietnam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">My husband, John, and I live in upstate New York, and most of the </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">retired people in our area are “snowbirds,” who head south to spend the winter in warmer, snow-free states. John and I head all the way to Asia for three months. We find Asia reasonable, cost-wise, and enjoy the diversity of cultures. We like the flexibility of wintering for a few weeks each in several countries.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In January 2016 we were in Ho Chi Minh City (HCMC), Vietnam. We had been there several times but wanted to revisit the Cao Đài Temple and the Củ Chi Tunnels. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">The Cao Đài Temple is the center of the Caodaist church, an indigenous religion that incorporates the teachings of many religions. The first time we visited the temple was in 1998. It was as colorful as I remembered. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The biggest change was at the Củ Chi Tunnels. The part of the </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFJy0FF1eadXtJvQStE4KdMSDcfxgah2JIWmVzTXBlRpa4MKxyqgYUUXGM_xIZ8NDiKpaVbhqZCRAYokcIi9LKM9XwVE4eUxPppfb-nPJaQnHNA0cCw2hHXWrKOxFtkQ1gPJiKTnAf-M/s1600/Chu+Chi2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFJy0FF1eadXtJvQStE4KdMSDcfxgah2JIWmVzTXBlRpa4MKxyqgYUUXGM_xIZ8NDiKpaVbhqZCRAYokcIi9LKM9XwVE4eUxPppfb-nPJaQnHNA0cCw2hHXWrKOxFtkQ1gPJiKTnAf-M/s200/Chu+Chi2.jpg" width="200" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">tunnel that we visited in ’98 is now open only to Vietnamese, whereas the new area has been made handicapped-accessible, with visitors entering via a gift shop. Also, other activities have been added, such as a rifle range. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QP5mVv0eEifzZ43UcXl1qtQUGe-hRx6ThnKOmyq6VScnKILS2iEbIT7-wNvPGj6q0hAOd9KuzEUbeMMkCEnhD_DB_jrtGQtkuWCeED0xQ6turq9V8nq7jbAXPMnp24gEgYInbH9npeE/s1600/Parkroyal+club.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QP5mVv0eEifzZ43UcXl1qtQUGe-hRx6ThnKOmyq6VScnKILS2iEbIT7-wNvPGj6q0hAOd9KuzEUbeMMkCEnhD_DB_jrtGQtkuWCeED0xQ6turq9V8nq7jbAXPMnp24gEgYInbH9npeE/s320/Parkroyal+club.jpg" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">We wanted a hotel in HCMC close to the airport, so we booked a few days at the Parkroyal Saigon. A standard room cost $88 a night, but we upgraded to an Orchid Club room at $137. The Orchid Club room price included airport/hotel transfers, breakfast, afternoon tea and evening cocktails plus laundry for up to four garments per day. A great deal! </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">We liked the relaxing atmosphere in the Orchid Club Lounge, especially during afternoon tea, when there was an assortment of tea sandwiches. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">We commented to the waitress that the most common dessert </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBrJprLg0cqH9owSnna5Q1iy39Y6RQp2KT4IYrTqKo4kVMymNY0EA5Gg5fYwc8JaaNHUyPvA7zr7-ag8xSb6_GkI_HuNLg4x2vizsriu4Pum6XVPARbSrkh6OiU4PBBp3bvmq0yhFjOo/s1600/11.+cake+presentation.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBrJprLg0cqH9owSnna5Q1iy39Y6RQp2KT4IYrTqKo4kVMymNY0EA5Gg5fYwc8JaaNHUyPvA7zr7-ag8xSb6_GkI_HuNLg4x2vizsriu4Pum6XVPARbSrkh6OiU4PBBp3bvmq0yhFjOo/s200/11.+cake+presentation.jpg" width="150" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">in Vietnam was fresh fruit but seldom cakes or pies. She said that many Vietnamese don’t have ovens. Also, they don’t have a “sweet tooth.” She told us that her favorite dessert is bánh bò hấp, which she said are also called “cow cakes” because the word bò means “cow.” She said her mother told her the word bò also means “crawl” because when the cakes are steamed, they “crawl” up the side of the pan.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRcSsW00Qt-AieW__Icsqq2jkzN1xO4aa-C-ypzMWWk8kQEKfXPQJTxaKTPqaQudGJQUIDho1VZPcDpxud2VYD7xKXAB2KBzbJzAafBm0zYgWAAAu7mQrR79F9v9mu5UDzuGVkV6KxsA/s1600/5.+coconut+cream.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRcSsW00Qt-AieW__Icsqq2jkzN1xO4aa-C-ypzMWWk8kQEKfXPQJTxaKTPqaQudGJQUIDho1VZPcDpxud2VYD7xKXAB2KBzbJzAafBm0zYgWAAAu7mQrR79F9v9mu5UDzuGVkV6KxsA/s320/5.+coconut+cream.jpg" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Later we had an opportunity to try this dessert. We reported back to our waitress that we loved the light and tasty “cow cakes” and thought they looked simple to make. She said she was sure the pastry chef would love to show us how to make them. The next day, pastry chef Nguyen Thanh Ngoan and his helper Nguyen Thu Nhi showed us how they are made. I found out it was not as simple as I had thought!<span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Bánh Bò Hấp (Vietnamese Rice Cakes)</b></span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ¾ cup rice flour </span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tbsp corn flour (or tapioca flour)</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp rice wine</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/3 cup coconut water</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tsp salt</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup water</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">optional — food coloring</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8IakXay6gu_ethMC3qC7dppGoUkYPSYaL5hPUeXxQtVhOMQ2mHFyOUyy3E75q2oRzUkK1YKIhudAtPpRN20shFyKNCFXyqBaOlL2YLYe3kCsYnzUlVX0k2tF_Y4g9QkkFKM9xI7EjFQ/s1600/4.+browning+sesame+seeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8IakXay6gu_ethMC3qC7dppGoUkYPSYaL5hPUeXxQtVhOMQ2mHFyOUyy3E75q2oRzUkK1YKIhudAtPpRN20shFyKNCFXyqBaOlL2YLYe3kCsYnzUlVX0k2tF_Y4g9QkkFKM9xI7EjFQ/s320/4.+browning+sesame+seeds.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Sesame Sprinkle</b></span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp sesame seeds</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">dash of salt</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0txd9LaG-Q1yWOVv76nU3sjzSVtO3cdpWHLr0PNWVUQWwjb_l15YLZmH-FXj5btha_5r7WNaYvf6hyphenhyphenthnPyt6Lkss4ynPKl-Rbrr77_yjKruVAHHbpb7lcUdLngKizB1EhZYyKYFPN3Q/s1600/6.+ladling+flour+in+molds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0txd9LaG-Q1yWOVv76nU3sjzSVtO3cdpWHLr0PNWVUQWwjb_l15YLZmH-FXj5btha_5r7WNaYvf6hyphenhyphenthnPyt6Lkss4ynPKl-Rbrr77_yjKruVAHHbpb7lcUdLngKizB1EhZYyKYFPN3Q/s320/6.+ladling+flour+in+molds.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Coconut Sauce</b></span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp rice flour</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp water</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ¾ cups coconut milk</span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tbsp sugar</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQepm4y-FFY_AC7v50hvCaLqHOg9d8badGu0YU7215qCKib0SoSfWMueh1qMiJgBWeGppZMiGfbX8uF8IfbvIcrgJ-DAAWvy1EhGv3y0l8eUtDmktkN-4ROcl7Z-ft4QFEo4JTlkamgzQ/s1600/7.+steaming+rice+cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQepm4y-FFY_AC7v50hvCaLqHOg9d8badGu0YU7215qCKib0SoSfWMueh1qMiJgBWeGppZMiGfbX8uF8IfbvIcrgJ-DAAWvy1EhGv3y0l8eUtDmktkN-4ROcl7Z-ft4QFEo4JTlkamgzQ/s320/7.+steaming+rice+cakes.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">For the Bánh Bò Hấp, 12 hours ahead of time, mix rice flour and corn flour and set it aside. In a small pan, add rice wine, coconut water and salt and bring to a boil. Cool for five minutes, then add it to the flour mix and stir until smooth. A drop of food coloring can be added, if desired. Strain if lumpy. Cover with plastic wrap and set aside (not in the refrigerator) for 12 hours. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">After the 12 hours, combine water and sugar in a medium pan and bring to a boil. Boil just until the sugar is dissolved, then cool for five minutes. Stir into the mix made 12 hours before. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">In a steamer, heat water to the boiling point. Brush small dishes or forms with oil and place in a steamer. Cover and steam for two minutes. Ladle batter into the dishes or forms, then cover. Steam for seven minutes or more, depending on the sizes of the dishes. When the center of each cake rises, remove from steamer. Repeat with any remaining batter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXXirNjbZ8YP30dSXgBsBaT8XyJxsia-pU6L8wn2lf7PHTBUTDOTolGi_dGRsSg8AbIRWmTGNt94INeiSDfR7V9FXCPfBFpgyN4ElvLf7GrNwxOtsjXUz9wmnt-okR51jrNdZ9-H7-m4/s1600/8.+sprinkling+cakes+with+sesame+seed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXXirNjbZ8YP30dSXgBsBaT8XyJxsia-pU6L8wn2lf7PHTBUTDOTolGi_dGRsSg8AbIRWmTGNt94INeiSDfR7V9FXCPfBFpgyN4ElvLf7GrNwxOtsjXUz9wmnt-okR51jrNdZ9-H7-m4/s320/8.+sprinkling+cakes+with+sesame+seed.jpg" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">To make the Sesame Sprinkle, place sesame seeds in a pan at medium heat. Toast until light brown. Set aside. When cool, add sugar and a dash of salt, and stir. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPEQNUQGLcCvDmefnXQlr78Tzsuu7E3HGXkCM6qwfVF6QVWWLJkeKVV1LG4Iis3Y2Qe2tFZ6wv-gm0NeGMOwDYy5gw-ZjKgej7YhN_mxolOALQpynpqHqiGy9YnJeASujgrYMmsJ16Bc/s1600/9+cakes+with+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPEQNUQGLcCvDmefnXQlr78Tzsuu7E3HGXkCM6qwfVF6QVWWLJkeKVV1LG4Iis3Y2Qe2tFZ6wv-gm0NeGMOwDYy5gw-ZjKgej7YhN_mxolOALQpynpqHqiGy9YnJeASujgrYMmsJ16Bc/s320/9+cakes+with+cream.jpg" width="319" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">To make the Coconut Sauce, mix rice flour and water in a sauce pan. Add coconut milk and bring to a boil. Cook for a few minutes, slowly stirring until it's the consistency of cream. Remove from heat and stir in sugar to taste. Strain the mixture to eliminate any lumps. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Plate each cake, sprinkle with the sesame seed mix, top with dollops of coconut sauce and serve. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>NB:</b> If the steamer has a metal lid, remove any water off the lid to prevent water from dripping onto the cakes. Cakes can be made ahead and refrigerated but should be steamed again for one minute before serving.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-15954005089680615592016-05-20T15:15:00.000-07:002016-05-20T15:15:22.286-07:00Myanmar Ginger Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmki5ERE54HV1VU5h5eky7GHW87i_dkAj72nLHlmddKnGMKm_vJdd6N4l6-5KXEDrO0aXNAkfXeOZZiui4HPH57wkXdbNgXeBP9eJjfsSXnSkEI8MS_kr7WHFhXvjsrcPboOMeM3q_y8/s1600/Pandaw+Kindat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmki5ERE54HV1VU5h5eky7GHW87i_dkAj72nLHlmddKnGMKm_vJdd6N4l6-5KXEDrO0aXNAkfXeOZZiui4HPH57wkXdbNgXeBP9eJjfsSXnSkEI8MS_kr7WHFhXvjsrcPboOMeM3q_y8/s320/Pandaw+Kindat.jpg" width="320" /></a></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">One of the things that I love
about Asian food is that the preparation is so easy. <o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">I once mentioned to a Myanmarese,
“There are no fast-food restaurants in Myanmar.” The reply was, “All food in
Myanmar is fast food.” <o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">Indeed, with many Myanmar
recipes, once you have the ingredients, creating the dish is quick. In
addition, simple alterations to many recipes can create equally delicious
dishes. Such is the case with Myanmar Ginger Salad. </span><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQPEXGbpWat-0xWsUTR6NBhDAUSQDSCC-48Rx4AyAbGBFt7YoN42ESmLYzaBFJeipoaQfiQxDAuNNKbW0QbSxW3QsIGi0QQLp1DbObyDnnNC1EqAG-UeaCFLvy9Zuu-xuR-9BIU2xnOg/s1600/Bein+U+cocktails.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQPEXGbpWat-0xWsUTR6NBhDAUSQDSCC-48Rx4AyAbGBFt7YoN42ESmLYzaBFJeipoaQfiQxDAuNNKbW0QbSxW3QsIGi0QQLp1DbObyDnnNC1EqAG-UeaCFLvy9Zuu-xuR-9BIU2xnOg/s320/Bein+U+cocktails.jpg" width="320" /></a></div>
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<span style="font-size: large;"><span style="font-family: 'Times New Roman', serif;">John and I took a cruise in
Myanmar on the Irrawaddy (Ayeyarwady) River from Mandalay to Bagan aboard the
RV Pandaw Kindat, <i>www.pandaw.com. </i></span><span style="font-family: 'Times New Roman', serif;">The cruise was a great value; the one-week cruise was all-inclusive of food, local libations, tours, site admissions and tips for the
crew. </span><span style="font-family: 'Times New Roman', serif;">During the week, there were
several onboard cultural presentations, such as how to apply </span><i style="font-family: 'Times New Roman', serif;">thanaka</i><span style="font-family: 'Times New Roman', serif;">
(the pale yellow makeup commonly worn in Myanmar), how to wear a </span><i style="font-family: 'Times New Roman', serif;">longyi</i><span style="font-family: 'Times New Roman', serif;">
(the wraparound garment worn by men and women), a puppet show and dance
presentation. Also, every day there were shore trips to temples, pagodas,
handicraft shops, villages and other fascinating places.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSN-l1Rx2xEqgZNFqf6yzGDCJ0ILleyXDmCNCzncp0BTQDPHlrkfC-7nkCjqPOX_UbcX48o0kFTXggg2nf5xkZZOr4woiw-Byxs9lqRAoiFpN71DAt3RlOqO1C92Fa3aOqNvFIwTobTw/s1600/Bein+U.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSN-l1Rx2xEqgZNFqf6yzGDCJ0ILleyXDmCNCzncp0BTQDPHlrkfC-7nkCjqPOX_UbcX48o0kFTXggg2nf5xkZZOr4woiw-Byxs9lqRAoiFpN71DAt3RlOqO1C92Fa3aOqNvFIwTobTw/s320/Bein+U.jpg" width="320" /></a><span style="font-size: large;"><span style="font-family: 'Times New Roman', serif;">Near Amarapura, one excursion was
a rowboat ride on Taungthaman Lake for a close up look at the picturesque U
Bein Bridge thought to be the oldest and longest teakwood bridge in the world.
One of the crew brought along sunset cocktails. How’s that for service?! We sat
in the rowboat sipping our cocktails while watching the sun set. Beautiful. </span><span style="font-family: 'Times New Roman', serif;">One of the shore trips was to a
market in Pakokku, where Yan Myo Aung, our guide, pointed out all the
ingredients needed to make Green Tea Leaf Salad and Ginger Salad. Many of the
items, like ginger, were already julienned and ready to use.</span></span></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">My favorite salad was the Ginger
Salad, which is usually served as an appetizer or salad in the United States
but in Myanmar is often a dessert or palate cleanser. <o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">In a cooking demonstration on
board, Chef Wai Myo Ham showed how to prepare a Ginger Salad, with Mr. Yan
translating.<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">Mr. Yan related, “The simplicity
of the </span></span></div>
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<span style="font-size: large;">recipe defines Myanmar cuisine, which is a blend of textures and flavors
utilizing available items from the market or locally farmed.”He also noted,
“Pickling and salting of vegetables is widespread due to the lack of refrigeration.”
There was one awkward moment during the lesson. When the salad was ready to
serve, Mr. Yan asked our group of 10, “Who is the oldest? The oldest gets
served first.” One woman in our group said, “You never ask a lady how old she
is.” To avoid an embarrassing situation I volunteered that I was the oldest.
Who knows? Maybe I was. </span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt;"> <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><span style="font-family: 'Times New Roman', serif;">Myanmar Ginger Salad (Jinn Thoke)</span></b><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing" style="text-indent: .25in;">
<span style="font-size: large;">½ cup thinly sliced or julienned
fresh or pickled ginger <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-indent: .25in;">
<span style="font-size: large;">½ cup thinly sliced crispy fried
garlic<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">½ cup
skinless roasted peanuts <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">½ cup
fried chickpeas (or 1 tbsp chickpea powder)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">10
whole dried shrimp (optional)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">¼ cup
toasted sesame seeds<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">½ cup
fried butter beans<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">3 tbsp
peanut oil<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">½ cup
julienned cabbage<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">½ cup
julienned tomatoes<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">Salt
and pepper to taste</span><o:p></o:p></div>
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<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;"><b>Garnish</b><o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
<span style="font-size: large;">Minced
chilies or chili sauce (optional)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="tab-stops: center 3.25in; text-indent: .25in;">
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">Toss all
ingredients in a bowl.<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman', serif;"><span style="font-size: large;">Serve with a
side dish of chilies for those who want to add some spice. <i><o:p></o:p></i></span></span></div>
<div class="MsoNoSpacing" style="text-indent: .25in;">
<span style="font-size: large;"><i>N.B.:</i> To
make Green Tea Leaf Salad (Lah Phet Thoke), substitute ½ cup pickled tea leaf
for the ginger and eliminate the chickpeas.</span><o:p></o:p></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-68733126132079076522016-01-04T05:31:00.000-08:002016-01-04T05:31:26.525-08:00French Canadian Tourtiere<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4mFHhztPS8O47XpBr2XdZqPKGa1Ch0UJZGMT9TKIUgjxr3yiOorCHGhp1J0n2541i03gEFzh21_exIdSAvbtBLVBWespmk8sWcJi7Ndh1a5xxfEMbM-V5lqBpHZeW5fCrjMGCaktvOE/s1600/10.+Blount%2527s+Grande+Caribe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr4mFHhztPS8O47XpBr2XdZqPKGa1Ch0UJZGMT9TKIUgjxr3yiOorCHGhp1J0n2541i03gEFzh21_exIdSAvbtBLVBWespmk8sWcJi7Ndh1a5xxfEMbM-V5lqBpHZeW5fCrjMGCaktvOE/s320/10.+Blount%2527s+Grande+Caribe.jpg" style="cursor: move;" width="320" /></a></div>
<span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">I was able to check off one of the adventures on my bucket list – to travel through the waterways and canals of the Northeast. The St. Lawrence River and the Great Lakes were used by the Native Americans, explorers, settlers and armies and were key to the development of the provinces of Quebec and Ontario, New York State, and the interior of the United States. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I was excited when I learned about Blount Small Ship Adventures’ “Locks, Legends, and Canals” (461 Water Street, PO Box 368, Warren, RI, 02885; toll free 800-556-7450, www.blountsmallshipadventures.com). The two-week cruise from Montreal to New York City traveled via the St. Lawrence, Lake </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ontario, NYS Canal System, and the Hudson River was a dream come true. The Grande Caribe is a purpose-built vessel designed to make it through the narrow and shallow waters of canals. Blount often has special offers. The listed price started at $4,399 pp but with 40% off the cruise cost $2,640 pp making the two-week cruise a great value considering some of the shore trips were included. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Even though John and I boarded the Grande Caribe in Montreal our first port of call was Quebec before returning to Montreal and continuing through the St. Lawrence Seaway on the way to New York City. Each day the menu was posted offering a choice of entrees for dinner. After a morning tour of Quebec that included a side trip to Montmorency Falls, I returned to the ship and noticed that one of the dinner entrees choices was French </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Canadian Tourtiere. I asked Chef William Pannoni if he would show me how to make it. Chef William, like all the staff, was quick to agree. He made individual servings for most of the passengers including a half portion for one of the guests, and larger ones for the staff. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tourtiere originated in the province of Quebec as early as the 1600s and, while it is enjoyed any time of the year, it is a traditional part of Christmas and New Year’s celebrations in Quebec.</span><br />
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<b style="text-align: left;"><u><span style="font-family: Times, Times New Roman, serif; font-size: large;">French Canadian Tourtiere</span></u></b></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">¾ tbsp butter</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_rgoRp0kPp3mc041VrOd9bPL4PpS_knb0JhyphenhyphenjQ1ux3pQel8440m8T15Tkbw5EVrxHA_JcthguCQHCdZnonEJGrqc-a4uEEih1-FQuIto2OOeadWJMxx0v0RAyMToK7QL3p9p5trhScI/s1600/1.+Tourtiere+-+ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_rgoRp0kPp3mc041VrOd9bPL4PpS_knb0JhyphenhyphenjQ1ux3pQel8440m8T15Tkbw5EVrxHA_JcthguCQHCdZnonEJGrqc-a4uEEih1-FQuIto2OOeadWJMxx0v0RAyMToK7QL3p9p5trhScI/s320/1.+Tourtiere+-+ingredients.jpg" style="cursor: move;" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ tsp oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 onion, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 lb. lean ground pork</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ lb. ground lamb</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 clove garlic, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ½ tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tsp thyme, crushed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ tsp sage</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ tsp black pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/8</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> tsp ground cloves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 prepared double pie crust, uncooked</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 whisked egg white (optional)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In a large sauce pan add butter and oil (oil helps to prevent butter from scorching) over medium-low heat. When warm add onions. Cook slowly over medium-low heat until onions are caramelized being careful not to burn the onions. Set aside. In another pan cook pork for seven minutes stirring occasionally. Add lamb. Mix. Cook for seven more minutes, stirring occasionally. Add garlic, salt, thyme, sage, black pepper, cloves, and onions. Mix. Cook five </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">minutes more stirring occasionally. Place in colander. Drain until excessive moisture is gone. Let it cool for one hour. Cut dough in shape of dish. Use scraps to cover sides and bottom of dish. Press meat into the dish. Place crust on the top. Crimp edges. Slit air holes so steam can escape. (optional) Brush the crusts with whisked egg whites. Bake in preheated oven at 425 degrees F for 30 minutes or until crust is golden brown. Let it cool 10 minutes before cutting. Serve. Can be frozen uncooked.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-72580609888559712652015-12-30T05:43:00.000-08:002015-12-30T05:43:03.944-08:00Spicy Korean Chicken Stew<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Recipes are found in cookbooks, which are one of the most popular </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">selling genres, on the internet, plus we all have family recipes; but, when I am looking for something different to make, I refer to the cooking classes John and I have taken in a variety of countries. I like the fact that we completed the recipe, know it is correct, plus we have taste-tested it, and that it is ethnically authentic because the class was taught by a local chef. An added benefit is that we get to relive our trip while making the recipe at home. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">When my husband, John, and I were in Seoul, Korea, in March 2013 we took a cooking class at O’ngo Food Communications. We made several dishes including Spicy Chicken Stew. The teacher/chef, Hyejin Kim, said it is the recipe that most people want to learn how to make. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Chicken is very versatile and relatively inexpensive so I thought the </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">spicy stew would be the perfect dish to make during the winter. I had not tried to make at home. There was another couple in our cooking class which made the class more enjoyable. When the class was finished we dined together on the recipes we made. The chef joined us and we discussed Korean table etiquette.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Politeness and respect of elders is very important to Koreans. Chef Kim said that while manners have relaxed in Korea just as they have elsewhere many families try to retain the old ways. Korean meals consist of several dishes placed on the table family-style to be shared by everyone. The oldest person sits down first then everyone else may sit. Eating begins when the oldest person picks up their chopsticks. Guests should try to eat at the same pace as the oldest person. When offered an alcoholic drink it is considered impolite to refuse, especially if offered by an elder. If you do not want more to drink do not empty your glass/cup. When offered more food, and you would like more, decline twice and then accept the third time it is offered. Leave a little food on your plate at the end of the meal indicating that the host has provided enough food. There is no point in saving room for dessert because dessert is not commonly served after a meal. Koreans eat quietly saving discussion for after dinner.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><u>Spicy Korean Chicken Stew (Dak Dori Tang)</u></b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 ½-2 lbs bone-in, skin-on chicken pieces (drumsticks, breasts, <span class="Apple-tab-span" style="white-space: pre;"> </span> and/or wings)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2-3 onions, cut in quarters</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4-6 potatoes, peeled and cut to wedges</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large carrot, peeled and cut to about 1-inch pieces</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 scallions, cut in 1-inch long pieces</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1-2 tbsp oil (enough to cover the bottom of the cooking pot)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Sauce</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp chili sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tbsp soy sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp chili powder</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tbsp rice wine</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4-6 cloves of garlic, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tbsp sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">tsp black pepper </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp sesame seed, crushed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1-2 cups of water</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lAYA1MsOn5nnPxesdKLsSKx0qXRumDgHLYJ35rQZyv1Ede03XtTDZHRVHHFkmsWSKeWW35AP-V3umnlS-DR7w3Jg47dEKaVkgcWRbIsee1El53HcUK0Pz8qHSWVe0g5A1FBSNU6v68g/s1600/5.Chicken+Stew8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lAYA1MsOn5nnPxesdKLsSKx0qXRumDgHLYJ35rQZyv1Ede03XtTDZHRVHHFkmsWSKeWW35AP-V3umnlS-DR7w3Jg47dEKaVkgcWRbIsee1El53HcUK0Pz8qHSWVe0g5A1FBSNU6v68g/s320/5.Chicken+Stew8.jpg" width="240" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cut all vegetables, set aside. Mix all the sauce ingredients (not the water), set aside. Put oil in cooking pot (can use a crockpot) on medium heat for three to four minutes. Add vegetables and chicken slowly being careful that the oil doesn’t spatter. Sear for four to five minutes stirring occasionally. Add sauce mixture and water. Bring to a boil. Lower heat to medium. Cook about one-and-half to two hours, or until all ingredients are cooked, and the sauce has thickened. Serve with rice.</span> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-86875725842253736202015-11-21T14:23:00.000-08:002015-11-21T14:23:09.868-08:00Be adventurous – Try Iguana Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YSHNFcn3ABVrIp6Gg_Gx3_2ncUZG0cQD3nPyAEGYtxAz4Tk0-WnlaeHjA9D0tolHgoooxMKnlSRrTSOfZj3TrKC5OY2BgMJ_Z2O0FlrNZP1GLbYAz_yGxoUqXNRzxn6mpYjumN8rjAo/s1600/Pool2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YSHNFcn3ABVrIp6Gg_Gx3_2ncUZG0cQD3nPyAEGYtxAz4Tk0-WnlaeHjA9D0tolHgoooxMKnlSRrTSOfZj3TrKC5OY2BgMJ_Z2O0FlrNZP1GLbYAz_yGxoUqXNRzxn6mpYjumN8rjAo/s200/Pool2.jpg" width="200" /></a><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">I think travel is about discovering new places and learning about </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">new cultures. Part of the discovery is learning to appreciate other people’s culture and respect the way they do things, their beliefs, and all aspects of their culture. One of the best ways to learn about people is to explore their cuisine. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">On our visit to Bonaire in September 2015, John and I stayed at Divi Flamingo Beach Resort & Casino. The hotel had just completed a multi-million dollar renovation project that included an upgrade to both pools. My favorite place to spend time was around the largest pool relaxing in one of the curtained cabanas. The pool had underwater music. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The island is a semi-arid desert where iguanas are plentiful. Wild</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">iguanas are indigenous to Mexico, Central America, parts of South America and some Caribbean islands like Bonaire. There are feral iguanas in California, Florida and Hawaii. Iguana Soup is a favorite of the local people claiming it is a cure-all for just about any malady plus it is an aphrodisiac, which seems to be the most common attribute given to unique foods. I liken eating iguana to people in parts of the United States who eat rabbits, squirrels, and frogs. Iguanas are free for the capturing.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">One day we visited the historic village of Rincon in the northern part of the island. The village is in a valley where it was safe from seafaring marauders. We stopped by Posada Para Mira restaurant overlooking Rincon. Their menu included many local favorites such as goat stew, conch soup, and iguana soup. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">After our return from Rincon we chatted with Divi’s general manager, Charles Vos, and mentioned that we saw iguana soup on the menu of Posada Para Mira. He said iguana meat tastes like chicken. Laughingly, I said it seems that is the usual comment when describing the taste of exotic food. He said his chef would gladly show us how iguana soup is made even though it is not on the hotel’s menu. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">A few days later Mr. Vos said that Lucio Mercera, the sous chef, had an iguana and was ready to show us how the soup is prepared. Iguana Soup sounds more exotic than it tastes. The tender meat had less flavor than chicken and the broth tasted like Knorr’s soup. It is very boney. I did a quick check on the internet and found iguana meat can be purchased from Exotic Meat Market, www.exoticmeatmarket.com. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftGrUilo2-JjigGX-AydHnPWEYjV8xYa9aL6cdCpGn_7NRzwgTMnsPRfo9fgrGkyidaRCUdc3QTYRm-UP88PrvWL0DTLd5DF48TAM-DOmuoJOOze79P5rFOSI_B7CxFoqbIjRUDk0l2M/s1600/1.+Iguana+vegetables.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftGrUilo2-JjigGX-AydHnPWEYjV8xYa9aL6cdCpGn_7NRzwgTMnsPRfo9fgrGkyidaRCUdc3QTYRm-UP88PrvWL0DTLd5DF48TAM-DOmuoJOOze79P5rFOSI_B7CxFoqbIjRUDk0l2M/s320/1.+Iguana+vegetables.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Iguana Soup</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 iguana, ready to cook (skinned, gutted)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ (half) cup lemon juice</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ (half) cup vinegar</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Water – as needed</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ (half) large onion, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 stalks celery, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 green pepper, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 large tomato, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 carrots, diced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 cloves of garlic minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 box Knorr’s instant noodle soup mix</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tsp minced basil leaves</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpYzj5fkvCidpOJfy1ppeCh_sp5VSWUXHey6YCWei1xEVUUc6A7v0tsVjI0OYmLSK3Ma00XPRaJcnuGa4_CbXLI8bCTJaSlHgbs-DditAt2oE741xbHyqw_JntKdycD6xSiVYfBfqW4E/s1600/5.+Iguana+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpYzj5fkvCidpOJfy1ppeCh_sp5VSWUXHey6YCWei1xEVUUc6A7v0tsVjI0OYmLSK3Ma00XPRaJcnuGa4_CbXLI8bCTJaSlHgbs-DditAt2oE741xbHyqw_JntKdycD6xSiVYfBfqW4E/s320/5.+Iguana+soup.jpg" width="320" /></a></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cut the iguana into two-inch pieces with spine removed. Place in pot and cover with two inches of water. Add lemon, vinegar, and salt. Stir and let sit for 5 minutes. Drain. Cover with two to three inches of water. Bring to a boil. Cook over medium heat until iguana is tender – about one hour. Add vegetables, garlic, and soup mix. Bring to a boil, reduce heat to medium, and cook five to ten minutes or until vegetables are tender. Garnish with minced basil leaves. Serve. Watch out for the small bones.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-90365882024771801582015-11-03T07:11:00.000-08:002015-11-03T07:32:03.166-08:00Making Roasted Pig in the Philippines.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a class="lightbox-processed" href="https://www.intltravelnews.com/images/2015/11/big/ss1.jpg" rel="lightbox[gallery]" style="border: 0px; color: #004f8d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="With the pig on a spit, Joseph prepares to stuff its belly and sew it up. Photos by Sandra Scott"><img alt="With the pig on a spit, Joseph prepares to stuff its belly and sew it up. Photos by Sandra Scott" class="captify" src="https://www.intltravelnews.com/images/2015/11/big/ss1.jpg" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: inherit; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: bottom;" /></a><br />
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Ready to serve and enjoy.</div>
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<span style="line-height: 1.45em;">While John and I were on a tour in the Philippines, one of our stops was on the island of Cebu where we stayed overnight at the Plantation Bay Resort and Spa. </span><span style="line-height: 1.45em;">I was impressed with their pools — eight of them, four of which are saltwater lagoons and four, freshwater pools — covering a total of six acres. I never forgot about the pools, so when we returned to the Philippines in March 2015, we again booked a stay at Plantation Bay Resort. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4D8P5QCRjLXb5x_PyBS_yGNETFTZl87l2nKBGOdbbJq7X8Fpa9u5QuewISHWp8oU54HG5nM8lnzbftvv-YuDVesCOc6u0wc7Ln7eXTDw0-1y34zyH4iuhyQ50VyFSh-rFFV99A6kOTM/s1600/15Lagoon+east.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4D8P5QCRjLXb5x_PyBS_yGNETFTZl87l2nKBGOdbbJq7X8Fpa9u5QuewISHWp8oU54HG5nM8lnzbftvv-YuDVesCOc6u0wc7Ln7eXTDw0-1y34zyH4iuhyQ50VyFSh-rFFV99A6kOTM/s320/15Lagoon+east.jpg" style="cursor: move;" width="320" /></a></div>
The resort is designed to resemble a historic plantation village, with a one-mile circular road that <span style="line-height: 1.45em;">Riding in the vintage horse-drawn carriage around the property, I spotted the chef cooking a whole pig near one of the pools. Called </span><em style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">lechón</em><span style="line-height: 1.45em;">, the pork dish is served several times a week at the resort’s themed dinners. I returned to learn how it is prepared. </span><span style="line-height: 1.45em;">passes by the many plantation-style buildings used for </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHdCNxeYYasu-bhngNaMUmgPKDCGIx2deET9ftDDtHbw0XBY0Hty95RHftUvTf5YojHR-MzkTdsCxB7eQGFhcjicKZsAJ1KrOIodXWGewvm6zUJb33XnPXXQ6nlg7CbfjRBhla6K7T1c/s1600/carriage+ride.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHdCNxeYYasu-bhngNaMUmgPKDCGIx2deET9ftDDtHbw0XBY0Hty95RHftUvTf5YojHR-MzkTdsCxB7eQGFhcjicKZsAJ1KrOIodXWGewvm6zUJb33XnPXXQ6nlg7CbfjRBhla6K7T1c/s320/carriage+ride.jpg" width="320" /></a></div>
accommodation, plus the spa, restaurants and activity areas. <span style="line-height: 1.45em;">It is one of the national dishes of the Philippines, and no celebration, fiesta or family event is considered complete without it. It is especially popular at Christmastime. If you want to wow your family and friends at your next big gathering, serve lechón. </span><span style="font-size: large; line-height: 1.45em;"> </span><span style="line-height: 1.45em;">Black lechón is unique to Cebu. Legend has it that black lechón was served to Magellan in 1521 when his voyage stopped in Cebu. The word </span><em style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">lechón</em><span style="line-height: 1.45em;"> is derived from the Spanish word for “milk,” but today, in the Philippines, it refers to the roasted suckling pig (or, colloquially, to a chubby child). </span></div>
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<b> <span style="font-family: "geneva"; font-size: 13pt; line-height: 1.45em; text-indent: 0.25in;">Black
Lechón</span></b></div>
<div class="MsoPlainText" style="text-indent: .25in;">
<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">1 suckling
pig, ready</span><span style="font-family: "geneva"; font-size: 29.3333339691162px;"> </span><span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">to cook (about 40 lbs for 40 guests)<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">Salt and
pepper as needed<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHot2bvyArGABueH6WgwHdQqoL2eZMgBgkjL6U7GMn1SgddJNYTvQhVQeTvVjM0Uyd28sLg8FYjqEpiIoouQuhOK4okYd8QbewhbJP6AiFd91QcXwdKz3-wRVZFlgBkDxH2dMzveSiZwU/s1600/11.Lechon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHot2bvyArGABueH6WgwHdQqoL2eZMgBgkjL6U7GMn1SgddJNYTvQhVQeTvVjM0Uyd28sLg8FYjqEpiIoouQuhOK4okYd8QbewhbJP6AiFd91QcXwdKz3-wRVZFlgBkDxH2dMzveSiZwU/s320/11.Lechon.jpg" width="320" /></a><span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">Soy sauce
as needed<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">2 onions
sliced<o:p></o:p></span></div>
<div class="MsoPlainText" style="text-indent: .25in;">
<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">6 bay
leaves crushed</span></div>
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<span style="font-family: "geneva"; font-size: 13pt; line-height: 1.45em; text-indent: 0.25in;">1/2 cup
sliced ginger</span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">10-12
whole garlic cloves<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">1 tsp
crushed peppercorns <o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">1 tsp salt<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">1 tsp
white pepper<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">15 stalks
of lemon grass<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">6 whole
scallions<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">Trussing
needle kit<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">1 can
coconut milk<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">A spit
(many farmers who sell suckling pigs have rotisseries for rent)<o:p></o:p></span></div>
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<span style="font-family: "geneva"; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Geneva;">1 bag (25
lb) charcoal briquettes (<o:p></o:p></span><span style="font-family: "geneva"; font-size: 13pt; line-height: 1.45em; text-indent: 0.25in;">have a second bag on hand, just in
case.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3mFbMtso9UHqFvxpkkPTlyhyphenhyphenGiR_i_xaGVm7bNJr5hOs7ZyHI0JegCE6_9d3K0eE-hOFJAU6CqaGA7vGUpKg-sk-cWO-gFLy49AKjbc4JpgFUNkKIhmy2peug_jobn-yNN7McGTBCcc/s1600/12.Lechon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3mFbMtso9UHqFvxpkkPTlyhyphenhyphenGiR_i_xaGVm7bNJr5hOs7ZyHI0JegCE6_9d3K0eE-hOFJAU6CqaGA7vGUpKg-sk-cWO-gFLy49AKjbc4JpgFUNkKIhmy2peug_jobn-yNN7McGTBCcc/s320/12.Lechon2.jpg" width="320" /></a></div>
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<span style="font-family: "geneva"; font-size: 13pt; line-height: 1.45em; text-indent: 0.25in;">Put the
pig on the spit. Tie its feet together. Rinse the pig inside and out. Use a
paper towel to remove any excess water from the inside. Rub it inside and out
with salt and pepper. Rub soy sauce on the skin. In a bowl, mix onions, bay
leaves, ginger, garlic, peppercorns, salt and pepper. Stuff the pig's belly
with the mixture. Using one of the leaves, wrap it around the lemon grass and
scallions bunched together to create a bundle, and pace it in the belly on top
of the mixture. Sew up the belly. Roast over live charcoal until crisp. Plan on
at least one hour per 10 pounds. Brush the pig frequently with coconut milk to
keep the skin from cracking and to get the black color. When cooking is
complete, remove the pig from the spit and the stuffing from the belly and it
will be ready to carve. Serve with native sauce.</span><span style="font-family: "geneva"; font-size: 13pt; line-height: 1.45em; text-indent: 0.25in;"> Tip — before cooking,
the pig can be prepared a day ahead and stored in a plastic bag.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-66949079195264188222015-07-27T13:41:00.000-07:002015-07-27T13:43:33.193-07:00Making Chinese BBQ Pork in Shanghai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;">On a visit to Shanghai that my husband, John, and I made </span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur9X72E_xdt_MqNGOA1prxt7VMQXKu70kcXFDSvfqWokm6Dfg4SMQzhnYjobBP9sHAVD4R7enHU5KcRVHNlcMLRaCVS2BHz2laWMFZUoBfF9CSelv6mscYpD5lJDaY-HV0SahIbPkWb4/s1600/6.+Long+Bar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhur9X72E_xdt_MqNGOA1prxt7VMQXKu70kcXFDSvfqWokm6Dfg4SMQzhnYjobBP9sHAVD4R7enHU5KcRVHNlcMLRaCVS2BHz2laWMFZUoBfF9CSelv6mscYpD5lJDaY-HV0SahIbPkWb4/s320/6.+Long+Bar.jpg" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;">in </span><span style="font-family: Times, 'Times New Roman', serif;">January 2015, I checked one more thing off my bucket list when we </span><span style="font-family: Times, Times New Roman, serif;">had a drink at the Long Bar in the Waldorf Astoria Shanghai on the Bund. The Waldorf Astoria opened in 2011 in the restored, historic Baroque Revival building that once was home to the elite Shanghai Club, which opened in the 1920s. I had always wanted to enjoy a libation at its Long Bar, so called because, at nearly 112 feet in length, it was the longest in Asia when it first opened. </span><span style="font-family: Times, 'Times New Roman', serif;">In its heyday, British gentlemen were seated at the bar according to social rank, with the most important people at the Bund end. Women were not allowed entry. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr30VTdqXPQXC4fKiXzdyOmUUUmMzx5xDSWfH1Y0vErCYsSbFMfvzLOEoelNGwOhP0dj6lj87wst4CKO4fHzR8hsu0NnPvdE0ApV0p81_T1S5Z-LeIQNn5P-W2K_PStguqbaWfuPdmw2s/s1600/DSC00351.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr30VTdqXPQXC4fKiXzdyOmUUUmMzx5xDSWfH1Y0vErCYsSbFMfvzLOEoelNGwOhP0dj6lj87wst4CKO4fHzR8hsu0NnPvdE0ApV0p81_T1S5Z-LeIQNn5P-W2K_PStguqbaWfuPdmw2s/s320/DSC00351.JPG" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Today the bar's interior has been restored to its original glory. The dark paneling is lustrous, the oyster bar offers their famed “Waldorf Special Oyster,” and the Long Bar is open to all of the public, including women.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Our visit to Shanghai was a</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzfEztLz3di9XxjGVFh1BlYvW5LcqnKEjZ9VnVnZ_iVZMPJXLqmSXEKPE8Ka5ONGuEHsbZ92TnvcOiGrZZTGUnjPVu-1PwPkZ-vAgENThmODU6akG19ZJPPcYKq0NlabWjv0ynZ-ysjs/s1600/Waldorf2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzfEztLz3di9XxjGVFh1BlYvW5LcqnKEjZ9VnVnZ_iVZMPJXLqmSXEKPE8Ka5ONGuEHsbZ92TnvcOiGrZZTGUnjPVu-1PwPkZ-vAgENThmODU6akG19ZJPPcYKq0NlabWjv0ynZ-ysjs/s320/Waldorf2.JPG" width="320" /></a></span></div>
<span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;">stopover between Chicago and Bangkok. We made use of China’s new, 72-hour visa-free stay, which allows for a 3-night stopover as long as travel continues to another country other than the one of origin. </span><span style="font-family: Times, 'Times New Roman', serif;">We stayed overnight at the Waldorf Astoria. </span><span style="font-family: Times, 'Times New Roman', serif;">The entire hotel is exquisite. John and I had lunch at its contemporary Chinese restaurant, Wei Jing Ge. </span><span style="font-family: Times, 'Times New Roman', serif;">Their Dim Sum Brunch included a variety of wonderful items, but my favorite was the barbecued pork. </span><span style="font-family: Times, 'Times New Roman', serif;">When Chef Jerry Zhou was making his rounds to the tables, greeting diners, I commented, “The barbecued pork is delicious. It must be difficult to make.” </span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;">"No," he claimed, and he invited me to follow him to the kitchen, where he showed me how easy it was to prepare. </span><span style="font-family: Times, 'Times New Roman', serif;">The barbecued pork can be served as a main course or tapas style. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Pork</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 lbs pork belly (should have 40% fat)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/3 cup cornstarch</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp water</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgi2fOCW86U44iBrqXFDE7PadU9cYkQrKm0VbKJsctXHbKIz07JWnXTn7SIFc8AWT7VgjwqBZO8tYHz10M8SRXMPG9QP_4F3qPfNMuC0vyTcFE4M6C_P5JDk1zQ7G9e4IAdJ0pxukSyM/s1600/2.+kneading+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgi2fOCW86U44iBrqXFDE7PadU9cYkQrKm0VbKJsctXHbKIz07JWnXTn7SIFc8AWT7VgjwqBZO8tYHz10M8SRXMPG9QP_4F3qPfNMuC0vyTcFE4M6C_P5JDk1zQ7G9e4IAdJ0pxukSyM/s320/2.+kneading+pork.jpg" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Barbecue Sauce</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 tbsp sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp chicken bouillon</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp hoisin sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp light soy</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp peanut butter</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp oyster sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp black bean sauce</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp Chinese rose wine (optional)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup shallots, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp ginger, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 garlic clove, minced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 egg </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup malted sugar (or honey) for basting</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkeMvvQgioMdT8BdVveb1IPD0D0z2IOaWOLkMHUXfwQY2tZPN5NqtJw9DgXtF7SrQ3EkraVW1sZBW6ZXsFgEIlVxzzeQZfgqBNQJ3XhBigpgQtTmoVRwnzo-TFYvWDkHVFEwxPyfZXN8/s1600/3.+Chef+Gary+Yang+-+chinese+chef.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkeMvvQgioMdT8BdVveb1IPD0D0z2IOaWOLkMHUXfwQY2tZPN5NqtJw9DgXtF7SrQ3EkraVW1sZBW6ZXsFgEIlVxzzeQZfgqBNQJ3XhBigpgQtTmoVRwnzo-TFYvWDkHVFEwxPyfZXN8/s200/3.+Chef+Gary+Yang+-+chinese+chef.jpg" width="150" /></a></div>
<span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Cut the pork belly into strips one inch thick. Mix the cornstarch, salt and water and toss the pork into the mixture, mixing with your hands to make sure it is fully covered. Let it rest for an hour in the refrigerator. Wash excess marinade They called it a marinade but I guess mixture is a better word. off under running water. Set aside and leave to dry.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">To make the barbecue sauce, in a large pot, combine sugar, salt, </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuqOgKFDqD8Azn43pYZQB3mfgVYqei21DY3YaLQlPTkL0Ar1M3KL_kZonpgdtQdtmiAdOvVJ2IuFKFwp4emCTLfR86FftQQt5M3JJohwlvB-9NuAl2_lV1v2GNyoOT3nPIbf0-iAAPfg/s1600/Chefs+Gary+Yang+-+BBQ+Chef%253B+Jerry+Zhou+%25E2%2580%2593+Chinese+chef%253B+William+Hu+%25E2%2580%2593+Executive+sou+chef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyuqOgKFDqD8Azn43pYZQB3mfgVYqei21DY3YaLQlPTkL0Ar1M3KL_kZonpgdtQdtmiAdOvVJ2IuFKFwp4emCTLfR86FftQQt5M3JJohwlvB-9NuAl2_lV1v2GNyoOT3nPIbf0-iAAPfg/s320/Chefs+Gary+Yang+-+BBQ+Chef%253B+Jerry+Zhou+%25E2%2580%2593+Chinese+chef%253B+William+Hu+%25E2%2580%2593+Executive+sou+chef.jpg" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">chicken powder, hoisin sauce, soy sauce, peanut butter, oyster sauce and black bean sauce. Bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add shallots, ginger, garlic and egg, mix and remove from heat. Let it rest until room temperature.</span><span style="font-family: Times, Times New Roman, serif; font-size: large;">Rub the pork belly with the barbecue sauce and leave to marinate for 3 hours. Bake in an oven for 35 minutes at 240°F. Remove and brush with the malted sugar, put back into the oven and bake for 5 minutes or until the skin starts to bubble.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-6655896023024146722015-07-27T10:32:00.000-07:002015-07-27T10:32:18.198-07:00Making Vietnamese Pancake (Banh Xeo)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Is it Saigon or Ho Chi Minh City? Ho Chi Minh City has been the official name since the fall of Saigon in 1975 but both are in use. We arrived in Saigon from Phnom Penh, Cambodia, at the end of our cruise on the RV Pandaw Mekong. We stayed at the InterContinental Asiana Residence Saigon, Our Residence accommodation was a large suite with a kitchen/dining/sitting room with surround-sound TV. The best part was the washer/dryer combination. The Residence is connected to the InterContinental Hotel. We had lunch at their Market 39 Restaurant where they had a Vietnamese pancake station. We asked Chef Josh, the executive chef, if he would share the recipe and explain how they were made. He was happy to do so. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Saigon is a bustling city. We visited the War Remnants Museum which can be distressing for Americans but we remember a remark from when John and I visited the Chu Chi Tunnels outside of Saigon several years ago. Our guide, who was born in the tunnels, when asked about the “American” War (as it is called in Vietnam) and his perception of Americans, he replied, “That was then, this is now, let’s go forward.” More than half of the population was born after the war and the American War was preceded by 100 years of French colonialism and before the French 1000 years of Chinese domination. Now they govern themselves. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Vietnamese Pancake with Prawns and Pork (Banh Xeo)</b></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup rice flour pancake mix</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp turmeric powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 eggs</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tsp salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 ¼ cups water</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup coconut milk</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 stalks spring onion, diced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 prawns, cooked and peeled (or 4 large shrimp)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 oz cooked pork, thinly sliced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt and pepper as desired for prawns and pork</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tsp oil per pancake</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 oz bean sprouts</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 leaves of lettuce</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 oz of Vietnamese fresh herb leaves (can be spring onions, basil, cilantro, mint, </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">and/or lemon grass</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 stalks spring onion, diced</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">½ tsp salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pickled carrots</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ lb of carrots and white radishes (daikon), julienned</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ cup white vinegar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ cup water</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/8 cup sugar</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrum1EmbOko7jzsCpgBU6FcvnBo6Vek_OdpDHjO8tAa_JaBXgb_qd2s-7X-QJFQH97HHnwCvezkwoR9IBWcAYSAfAO3ji8Oc0Nvhhm5woIxHJ-HuuxL0xYMZ12Itt0Wk_MUqQt36cpSw/s1600/3.+cooking+pancakes+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrum1EmbOko7jzsCpgBU6FcvnBo6Vek_OdpDHjO8tAa_JaBXgb_qd2s-7X-QJFQH97HHnwCvezkwoR9IBWcAYSAfAO3ji8Oc0Nvhhm5woIxHJ-HuuxL0xYMZ12Itt0Wk_MUqQt36cpSw/s320/3.+cooking+pancakes+2.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">In a large mixing bowl, dissolve the rice flour, turmeric powder, eggs, and salt in water. Add coconut milk and chopped spring onion. Stir well and let the batter rest for 30 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Season the cooked prawns and pork with salt and pepper. Set aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uCXG5BjwFNtQBP0Uolrm_-1905Awqb26RY9CdkDI8stkTyakA0-bGFE380VHQYBP8v7dH-cpXKmpoT4-7p_YgHTBQkSt6rAecCLxZy-jEwZUIe85CPf5Sd3ScyOO5os1kak-RcA90As/s1600/6.+cooking+pancakes+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uCXG5BjwFNtQBP0Uolrm_-1905Awqb26RY9CdkDI8stkTyakA0-bGFE380VHQYBP8v7dH-cpXKmpoT4-7p_YgHTBQkSt6rAecCLxZy-jEwZUIe85CPf5Sd3ScyOO5os1kak-RcA90As/s320/6.+cooking+pancakes+6.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">Add vegetable oil in a cast iron skillet on medium high heat. Add 2 prawns and a few pork slices and fry until the prawns and pork change color. Ladle some of the batter (about 1/3 cup) and tilt the pan in a circular motion to spread the batter evenly. Turn heat down to low, cover and fry for 1 minute or until edges are firm. Uncover and add some beansprouts, then cover again and fry until the edge is crispy. Fold the crepe in half so that the 2 prawns stay on opposite quarters. Fry for another minute and transfer to a plate. Repeat until the batter is finished. (Tip: For the first fry make just the crepes and stack them on each other until the batter is finished then fry the crepes again and add bean sprouts.)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">To make Pickled Carrots put carrots, radishes, vinegar, water, sugar and salt in a bowl. It can be refrigerated and saved. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">To serve pancakes use scissors to cut the crepe in half. On a large piece of lettuce place some herbs and half a crepe. Roll it up, dip in pickled carrot mix. Enjoy. </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-69936878726807281972015-01-09T20:26:00.000-08:002015-01-09T20:26:36.410-08:00Making Hot Pot in Chongqing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IhiYX6Od3b-DXEdIandQPXBdz9IAl8b3vmXgHAEsk1O4vFwHRuESRBFJcNYIw6_z60__FaAgDu1AoIP0CDimN-CqxeFXtx3np3hiJYF86MNAT-ImkM53fmTs5hQEuedkMhyphenhyphenxtn9k6i4/s1600/Greeters.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IhiYX6Od3b-DXEdIandQPXBdz9IAl8b3vmXgHAEsk1O4vFwHRuESRBFJcNYIw6_z60__FaAgDu1AoIP0CDimN-CqxeFXtx3np3hiJYF86MNAT-ImkM53fmTs5hQEuedkMhyphenhyphenxtn9k6i4/s1600/Greeters.JPG" height="240" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">One of the places I check when I am researching a destination is Global Greeter Network, www.globalgreeternetwork.info. Greeters are volunteers who love their city so much they volunteer to give free two-hour tours. They take visitors to parks, shopping, or lesser known </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gzHRlyaJmEoB5f5Y0D1cixKOc53FXvr1zyGSxn5tAHvCyRubkGC8gUojLyVET3Qy8qWMZehN71LXKwlES54yq1o2TfX-_TGOXtXRyCqWL1CKTvvUnKXjJnoTNB0BaTLh-Z7H2qrTNAE/s1600/L-Chongqing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gzHRlyaJmEoB5f5Y0D1cixKOc53FXvr1zyGSxn5tAHvCyRubkGC8gUojLyVET3Qy8qWMZehN71LXKwlES54yq1o2TfX-_TGOXtXRyCqWL1CKTvvUnKXjJnoTNB0BaTLh-Z7H2qrTNAE/s1600/L-Chongqing.jpg" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">neighborhoods. Greeters are not professional guides so Greeters do not take their guests to museums leaving that to professional guides. On our recent trip to China we signed up for a Greeter tour in Chongqing. We wanted to learn about hot pot. Hot Pot is thought to have originated in Mongolia one thousand years ago and is a signature dish of the Sichuan Province. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQytcQw5KmTtdJ9zRHhYzWf6Q5ykeFu-iJlVpeF7MW1V3oYwoIVwREBYVIJGDF6IWCwbXzK6agKGZ9_nmP3Yp8vW0eQ_JBxvKwLyhzLnPhDrVTQX3Npdg8o4MwbkalcSMmYiO5VeDZKys/s1600/DSC00462.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQytcQw5KmTtdJ9zRHhYzWf6Q5ykeFu-iJlVpeF7MW1V3oYwoIVwREBYVIJGDF6IWCwbXzK6agKGZ9_nmP3Yp8vW0eQ_JBxvKwLyhzLnPhDrVTQX3Npdg8o4MwbkalcSMmYiO5VeDZKys/s1600/DSC00462.JPG" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Our guides, college students proficient in English, met us in the lobby of our hotel, the InterContinental, located on a pedestrian street lined with high-end shops. Our guides took us to a traditional food court on the lower level of a mall. There was a variety of food from grilled corn to dim sum and a hot pot area. The hot pot table had a recessed area for the hot pot which was divided into spicy and mild broth – the ying </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOF3Rmobt51C4us-grmgNHvEt3OtCxlPifMaZ3KR49eAbB5UUIW224wgKPlnEAv5M3yI6eiJmuLR0DxkiaocKPesdRsUuEV1EglO4GNxHHYyrtGhA0E9BQ9GCniC6kR103q2eTnTpqKvo/s1600/L-greeters.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOF3Rmobt51C4us-grmgNHvEt3OtCxlPifMaZ3KR49eAbB5UUIW224wgKPlnEAv5M3yI6eiJmuLR0DxkiaocKPesdRsUuEV1EglO4GNxHHYyrtGhA0E9BQ9GCniC6kR103q2eTnTpqKvo/s1600/L-greeters.jpg" height="240" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">and yang of hot pot. The menu of items to cook in the hot pot was in Chinese so Nick, our guide, ordered for us. We preferred vegetables but Nick preferred the organ meats. With hot pot everyone gets to eat what they like because the items are served on a plate and diners dunk the items in the preferred broth. Wooden chopsticks work best for selecting items and cooking them. Selected items can be placed in the broth and retrieved when cooked or held in the broth with chopsticks until ready. One of the things I like about eating hot pot is that sharing the plated food and broths is a very socially interactive way of dining.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppM0AK5REQcQW17GqIF-_yLI-0xjyj61cyM-5VyNhegAguqoDpd67MSyar1_FwbzTSivTPDFlY4T3vokWnOop0jImD4nljGLRw-RM6EjHuA5gyq6iQeJtCigz739Dgdt9pJJxBfjUXVY/s1600/Hot+Pot+demonstration+with.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppM0AK5REQcQW17GqIF-_yLI-0xjyj61cyM-5VyNhegAguqoDpd67MSyar1_FwbzTSivTPDFlY4T3vokWnOop0jImD4nljGLRw-RM6EjHuA5gyq6iQeJtCigz739Dgdt9pJJxBfjUXVY/s1600/Hot+Pot+demonstration+with.jpg" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">John and I learned how to eat hot pot but it was not until we were on board the Century Legend Yangtze cruise ship, www.centuryrivercruises.com, that we learned how to prepare hot pot. Chongqing is one of the ports used by Yangtze cruise ships. The cooking lesson was just one of the activities offered. Hot Pot is easy to make and can be created to please the palate of everyone from mild to tongue-numbing hot. Divided electric hot pots are available but in lieu of that consider using a fondue pot or crockpots. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u><b>Broth </b></u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Mild </i></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 cups of chicken or beef stock</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ cup diced green onions</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ tsp minced garlic</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">¼ tsp minced ginger</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 bay leaves</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i>Spicy</i></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">To the above ingredients add and adjust amounts to desire hotness</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp minced dried chili pepper </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tbsp doubanjiang (spicy bean paste)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 star anise</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Suggested items to be cooked in broth</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Thinly sliced beef and chicken (frozen meat and chicken is easier to slice)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Spinach</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Zucchini cut in long, thin strips</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Mushrooms of any variety</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Spam (a favorite in Asia)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place broth, onions, garlic, ginger and bay leaves in a pot, bring to a boil, reduce heat and simmer for 20 minutes creating the mild broth. For a spicy broth pour off half of the mild broth, set aside until serving time. To the pot add chili pepper, doubanjiang and anise. Bring to a boil, reduce heat, and simmer for 20 minutes. The broths can be made ahead of time. Heat desired broths in a hot pot or in a crock pot. Place items to be cooked on individual plates. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-69694543895257531342014-10-26T15:27:00.000-07:002014-10-26T15:27:03.561-07:00Making Huevos Rancheros at Las Casadas in Honduras<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0pVTPQQCyyvCLoH51Cgqiu13_BvQuN8-b9ExBEAmWUaA8X-xSeYUT33YwdL8e8VMody9KGY_MyXPIqY6YzLxQeiMXvlbVw1PFqy_wk1Sx37zb8RwGCv-FhmHZlMMLfGee-qUqRtKri8/s1600/DSC09437.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0pVTPQQCyyvCLoH51Cgqiu13_BvQuN8-b9ExBEAmWUaA8X-xSeYUT33YwdL8e8VMody9KGY_MyXPIqY6YzLxQeiMXvlbVw1PFqy_wk1Sx37zb8RwGCv-FhmHZlMMLfGee-qUqRtKri8/s1600/DSC09437.JPG" height="240" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">Most vacationers to Honduras visit the Bay Islands but there is a lot to experience on the mainland including Copan, a UNESCO World Heritage site that was the capital city of the Mayan empire from the 5th to 9th centuries AD. There are miles of deserted beaches and the rainforest. I love jungle waterfalls and have played in many pools at the bottom of a falls. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-pEkPpOagOzG5UJWvBwm60nDktP4ARVauMZ2hkLx6dssydfqEVmVNca7vrSr9WENSRtYf9BqQJHhU_7RlzsMKTSjEhnVKV7a7YMX7SuOtjD35-Zcy4xKPVDyN3i_Tdp69-9gdwZ5BdY/s1600/1.+Las+Cascadas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-pEkPpOagOzG5UJWvBwm60nDktP4ARVauMZ2hkLx6dssydfqEVmVNca7vrSr9WENSRtYf9BqQJHhU_7RlzsMKTSjEhnVKV7a7YMX7SuOtjD35-Zcy4xKPVDyN3i_Tdp69-9gdwZ5BdY/s1600/1.+Las+Cascadas.JPG" height="240" width="320" /></a><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">On a recent trip we stayed at Las Cascadas (www.lascascadaslodge.com). I wanted to stay at Las Cascadas because of its location at the foot of a waterfalls on the Bejuco River. The three-room, boutique Las Cascadas Lodge is east of La Ceiba at km 6 Carretera a Yaruca. The turn, which is easy to miss, is east of the bridge over the Cangrejal River. The entrance, which is also easy to miss, is on the left with large green wooden doors secreting the lodge from the road. After driving up the dusty, </span><br />
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bumpy road entering Las Cascasda Lodge was like Dorothy arriving in OZ. The doors opened to lush vegetation, brilliant flowers, birds, the waterfalls and the lodge made of local wood and stone that blended with the surroundings. All the rooms look out at the waterfalls. John and I enjoyed the plunge pool at the bottom of the falls and also the one above it accessed by a well-prepared stone path. There were other plunge pools further up the trail.<br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">The price includes meals prepared to order by the chef, Olvin. John and I have been to Honduras many times and always enjoy the hearty, typical Honduran breakfast. A traditional Honduran breakfast consists of Huevos Rancheros (fried eggs ranch style) with refried beans, hard Olancho white cheese, a dollop of sour cream, Honduran spicy sausages called “chorizo” and tortillas. Of course, Honduran coffee is a must. Huevos Ranchero originated with farm workers who needed a substantial meal to start a day of labor in the fields. Variations of Huevos Rancheros are found throughout Central America. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4emKlv_1WZ8zEmy5jmNZS09QUAJIe5uDGpCGCM_1ldD2NEbZaJxPoiOcVNP5jQSVhwA4WM0t1mW22e2yZpMdMhEsGyUfuZy4kL8yKIKICWkW9W0wlYkQjBt-_bqa1UdVqeGIOk49jGRY/s1600/DSC09466.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4emKlv_1WZ8zEmy5jmNZS09QUAJIe5uDGpCGCM_1ldD2NEbZaJxPoiOcVNP5jQSVhwA4WM0t1mW22e2yZpMdMhEsGyUfuZy4kL8yKIKICWkW9W0wlYkQjBt-_bqa1UdVqeGIOk49jGRY/s1600/DSC09466.JPG" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmQggF-mZg7NICFVMO8kbqed5TlX6zRLZ2BSzDC6mOC5PgtJgJhXRQOZ7fCMeUXGyE6PlDyR2kWijMB0B5RkErJbxJXUbvQiFpNtC25E4EOZzjBMwhni2H_JxU0nYd4ZV-Dz_gzwWEXA/s1600/2.+Huevos.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmQggF-mZg7NICFVMO8kbqed5TlX6zRLZ2BSzDC6mOC5PgtJgJhXRQOZ7fCMeUXGyE6PlDyR2kWijMB0B5RkErJbxJXUbvQiFpNtC25E4EOZzjBMwhni2H_JxU0nYd4ZV-Dz_gzwWEXA/s1600/2.+Huevos.JPG" height="320" width="242" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">After dinner Ryan, the general manager, wanted to know what time we wanted breakfast because he was leading a group on his Waterfalls Descent and Canyoning Tour. The participants were going to practice on the waterfalls by the hotel. Ryan said Olvin would prepare a typical breakfast. I asked if Olvin would show me how to make Huevos Rancheros. But, of course, was the response. </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In the morning Olvin had all the ingredients laid out. I watched as Olvin made the eggs and talked me through the recipe. I thought he had a very easy and quick method of preparing the recipe. After breakfast we watched the small group practice on the waterfalls before heading out on their day tour. White water rafting is also a favorite on the Cangrejal River which is across the road from the hotel. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><u><br /></u></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><u>Huevos Rancheros</u></b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtRsp-bhq6HUWdOmNFVtBmv1_xi-oajOQGuIYkg06hl5Rm37GvZ3srVYwrDo2JlmTbOYVJb3y0YotjTkcGjnTvpdNj7NB4EqJ3AsxGtDytw-k75hdqVhsEZ6zRQ3S0Ju0lKOQ6N2yXzc/s1600/3.+Huevos2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtRsp-bhq6HUWdOmNFVtBmv1_xi-oajOQGuIYkg06hl5Rm37GvZ3srVYwrDo2JlmTbOYVJb3y0YotjTkcGjnTvpdNj7NB4EqJ3AsxGtDytw-k75hdqVhsEZ6zRQ3S0Ju0lKOQ6N2yXzc/s1600/3.+Huevos2.JPG" height="240" width="320" /></a><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 tomato, quartered</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Half of a green chili</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 cloves of garlic</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 small sprigs of cilantro</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">A quarter of a medium white onion</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Salt to desire</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tbp olive oil</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">3 tbp salsa</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One-half tsp habenero pepper (optional)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One-eight tsp sugar (or to taste)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One-eight tsp black pepper (or to taste)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">A dash Tabasco Sauce(or to taste)</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">6 eggs</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Place all the ingredients in the blender except Tabasco Sauce and eggs. Blend until smooth. Seasonings can be adjusted to personal taste. Pour into a sauce pan add a little Tabasco sauce if desired. Bring to a boil. Reduce heat to a simmer. Add eggs, cover and cook for about 20 minutes until eggs are cooked.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-4999383197976011792014-10-25T14:07:00.000-07:002014-10-25T14:08:02.553-07:00Making Shrimp & Rice Vermicelli Soup in Macau<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtooHOXyom_Ozq4bo99-bCVkq9qhn-j0SspBQ4e9ieBZOwA7zrOWuiKa2iEqjk_B3D0BscHNpYCGRU8llZNpWqbwPYUuTiSSOc99gT-QtGkZrbWl988mywjlelZ7r4sUUtOL46yCdEyk/s1600/DSC09581.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtooHOXyom_Ozq4bo99-bCVkq9qhn-j0SspBQ4e9ieBZOwA7zrOWuiKa2iEqjk_B3D0BscHNpYCGRU8llZNpWqbwPYUuTiSSOc99gT-QtGkZrbWl988mywjlelZ7r4sUUtOL46yCdEyk/s1600/DSC09581.JPG" height="240" width="320" /></a></div>
<span style="font-size: large;">Macao was the last of the Portuguese colonies. On December 20, 1999, after 442 years of colonial </span><br />
<span style="font-size: large;">rule, Macao was returned to the Chinese. Today it is a Special Administrative Region of the People’s Republic of China. The Chinese government has a policy of “one country, two systems” so Macao is administered by the Macao people and retains their capitalistic system – similar to Hong Kong. We took the one-hour ferry from Hong Kong to Macao and did not need a visa. Many areas of Macao still retain evidence of the Portuguese heritage. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLOQve866gJHyHb_8TbXDkjaaNbUQaSjCrq9pW4M1eOtXBQPXgPadp2vk9Q7SXg0gw4cL5CoHe6k9M8Iu7H1rByaFuricCNyYNkaBU588w5fra0x3JmQBdvmCZ5qx4wF3RxbvIPYw7Io/s1600/5.+Pousada+inner+patio.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLOQve866gJHyHb_8TbXDkjaaNbUQaSjCrq9pW4M1eOtXBQPXgPadp2vk9Q7SXg0gw4cL5CoHe6k9M8Iu7H1rByaFuricCNyYNkaBU588w5fra0x3JmQBdvmCZ5qx4wF3RxbvIPYw7Io/s1600/5.+Pousada+inner+patio.JPG" height="240" width="320" /></a><span style="font-size: large;">When John and I were in Macao in January 2014 we stayed at Pousada de Mong-Ha which is part of, and operated by, the Institute of Tourism. The accommodations with breakfast were very reasonable. Since the Middle Ages the word pousada has been used to mean a place of rest and welcome and today it identifies traditional Portuguese inns. The hotel, located on a hilltop that was once a 19th century Portuguese fortress, has small patios with fountains and traditional Portuguese tile accents. </span><br />
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<span style="font-size: large;">I asked if the school offered cooking classes for </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiqvb1EnHK1_onVJK1WYDmdGdt2t8IT7wvufjXEfPN9GTk8WPcYdjFqhvCRLP_0OdXQF_2usLzM2hw4poYs0elMAoJclqvL6MRjM7ozZfLY97i2qckV6QUL4GVzgQt423bjYIaj1SiKk/s1600/4.+Chef+John+with+Shrimp+and+Vermicelli+Soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiqvb1EnHK1_onVJK1WYDmdGdt2t8IT7wvufjXEfPN9GTk8WPcYdjFqhvCRLP_0OdXQF_2usLzM2hw4poYs0elMAoJclqvL6MRjM7ozZfLY97i2qckV6QUL4GVzgQt423bjYIaj1SiKk/s1600/4.+Chef+John+with+Shrimp+and+Vermicelli+Soup.jpg" height="320" width="243" /></a></div>
<span style="font-size: large;">non-students. They don’t normally do that but the students were on break so Chef John Chan offered to show us how to make Shrimp & Vermicelli Soup. The soup, because it is meatless, was traditionally served the day before Christmas which was at one time a day of abstinence and fasting for Catholics. Typically Macanese recipes are a blend of Southern Chinese and Portuguese cuisines. </span><br />
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<span style="font-size: large;">Chef John said, “It is Asian ingredients using Portuguese cooking methods.” He also advised, “Remember to taste. The recipe may be the same but ingredients vary. You can change a recipe to one’s personal taste. It is the variable in the art of cooking. Recipes are very flexible, I like to add crab meat to the soup but then it is not traditional.”</span><br />
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<b><u><span style="font-size: large;">Shrimp & Rice Vermicelli Soup</span></u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkI8Il77jMb7MlnkabZRHsLsFCnT5pLeu0P0riI2qixuBB3-K14mRnrAjocLmejVvsOWyo3Bi_hV7NKj97l4OQeZW7tpZXASdXitKko0wgAgfqLAZqVqnR4PJ1OcOgxUcUXTUHJaSP5E/s1600/2.Garnishing+soup+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkI8Il77jMb7MlnkabZRHsLsFCnT5pLeu0P0riI2qixuBB3-K14mRnrAjocLmejVvsOWyo3Bi_hV7NKj97l4OQeZW7tpZXASdXitKko0wgAgfqLAZqVqnR4PJ1OcOgxUcUXTUHJaSP5E/s1600/2.Garnishing+soup+.jpg" height="240" width="320" /></a><span style="font-size: large;">One-half pound rice vermicelli</span><br />
<span style="font-size: large;">2 Tbs olive oil</span><br />
<span style="font-size: large;">1 Tbs shrimp paste</span><br />
<span style="font-size: large;">1 medium onion, diced</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3 cups fish stock (or chicken)</span><br />
<span style="font-size: large;">Three-fourths pound shrimp </span><br />
<span style="font-size: large;">2 bay leaves</span><br />
<span style="font-size: large;">one small sliced chili (optional)</span><br />
<span style="font-size: large;">q.b salt, pepper, parsley, sugar </span><br />
<span style="font-size: large;"><span class="Apple-tab-span" style="white-space: pre;"> </span> (The term q.b. in Portuguese recipes refers to the words quanto basta. “Quanto basta “is a Portuguese phrase that translates to "as much as you desire/want")</span><br />
<span style="font-size: large;">2 Tbs spring onion thinly sliced</span><br />
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<span style="font-size: large;">Soak vermicelli in hot water until soft, about 15 minutes, then drain. Heat olive oil in a sauce pan over medium heat. Heat oil add shrimp paste and onions simmer about 5 minutes until fragrant then it won’t taste fishy. Add fish stock, bring to a boil, simmer for 10 minutes. Add shrimp, bay leaves, sliced chili simmer. If desired add a pinch of salt, black pepper, parsley and sugar to enhance the taste. Cook until shrimp is done. Before serving put vermicelli in a soup bowl and pour shrimp soup over it. Garnish with chopped onions. </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-63169980085155978272014-05-25T08:52:00.000-07:002014-05-25T08:53:24.182-07:00Laotian Cooking Lesson on the Mekong Explorer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Most Americans associate the Mekong River with the Vietnam
War </span></div>
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<span style="font-size: large;">(or the American War as it is called in SE Asia). After our cruise on the
Mekong Explorer from Vientiane, Laos to Ubon Ratchathani, Thailand John and I now
know the river in this area is serene with the banks used for growing
vegetables. I never thought I would have a BBQ on a sandbar in the middle of
the Mekong but one night we did. Our eight-day cruise on the Mekong was aboard
the teak and mahogany Mekong Explorer (ww.cruisemekong.com, toll free in the US
855 702-4986) and included all tours.</span><br />
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<span style="font-size: large;">Our days were divided between cruising and shore trips to
fascinating places such as Lotus Lake, Phu Prabaht Historical Park (soon to be
a UNESCO World Heritage Site), the Buddha Sculpture Park, and a safe haven home
of Ho Chi Minh. My favorite day included a long-tail boat ride up the Khading
River to the Lao village of Ban BagBang. The village had a mix of </span></div>
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<span style="font-size: large;">homes made of
wood in the traditional style and new brightly painted concrete ones. Many
homes had satellite dishes and everyone seemed to have a cell phone. When we
returned to the Mekong Explorer chefs (Ms. Soyout and Mr. Ning) showed us how
to make Laap (spicy salad) and Tham Mak Hung (papaya salad).<o:p></o:p></span><br />
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<span style="font-size: large;">Laap is a signature dish of Laos and served on special
occasions such as wedding or Baci ceremonies which can be any special event in
a person’s life. In the Lao language
“laap” means luck or good fortune. It is special because it contains meat which
is very expensive for Lao people. Laap is served cold making it perfect for celebrations
that can last for several days. One such celebration occurs when a baby is born.
Friends come to the house of the new parents, eat laap, and play a betting card
game which can go on for several days. The money won from playing cards goes
toward the baby’s future. <o:p></o:p></span></div>
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<b><u><span style="font-size: large;">Laap<o:p></o:p></span></u></b></div>
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<span style="font-size: large;">1 tsp butter<o:p></o:p></span></div>
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<span lang="EN-GB"><span style="font-size: large;">4 tbs glutinous
rice<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">1 small
lemon grass, diced<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">2 fresh
Kaffir leaves (bay leaves with a little lime zest may be used as a substitute)<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">10 shallots,
thinly sliced<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">1 or 2
garlic cloves, diced<o:p></o:p></span></span></div>
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<span style="font-size: large;">1 lb
minced cooked chicken (pork or beef can be substituted)</span></div>
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<span lang="EN-GB"><span style="font-size: large;">1 tsp bouillon powder<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">1 tbs
salt<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">One-fourth
cup lime juice <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">One-half
tbs chili powder<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">1 tbs
fish sauce<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">3 spring
onions - cut in one inch pieces<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">One-fourth
cup fresh mint leaves<o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">2 tbs cilantro,
coarsely chopped <o:p></o:p></span></span></div>
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<span lang="EN-GB"><span style="font-size: large;">2 cups Chinese
cabbage, cucumbers, long beans and/or any fresh vegetables <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQd1PumM_KRsUFQ_PqnYnrEwVVBUdM_3-4HyfmXP62ewr8Xrh0z8JVDI9GoRv5JJ2f6ZnXXyqH82DyaR9ScdrIz6RXguzCIy4uhMm1AHkpn1O7eSna8z0WorQjHxnskzGD1yXkIYO5TPo/s1600/6.+Laap+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQd1PumM_KRsUFQ_PqnYnrEwVVBUdM_3-4HyfmXP62ewr8Xrh0z8JVDI9GoRv5JJ2f6ZnXXyqH82DyaR9ScdrIz6RXguzCIy4uhMm1AHkpn1O7eSna8z0WorQjHxnskzGD1yXkIYO5TPo/s1600/6.+Laap+2.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><span lang="EN-GB">Heat butter in
a wok. Add</span><span lang="EN-GB"> rice, lemon
grass, and kaffir leaves. Stir fry until rice is lightly brown. Remove. With
mortar and pestle grind to a course powder. Set aside. Divide shallots in half.
Fry one half with garlic in same pan used to fry the rice. Set aside. </span><span lang="EN-GB">To the minced chicken add bullion powder and salt. Add
all the shallots. Add rice, lime juice, chili powder and fish sauce to taste.
Toss well. Add spring onion, mint leaves, and cilantro. Toss lightly. Arrange
on serving dish with fresh vegetables on the side. (</span>Lao meals always
include sticky rice.)</span><o:p></o:p></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5888771958239472591.post-72383312286996971082014-05-23T14:53:00.000-07:002014-05-23T14:53:24.825-07:00Cooking Plantain Fritas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgdMaLsuTJ8jdCQbIkxr6omp33gElCX3HQmjXFFNNrMSaw0rPwClVmiXfuGZ9GRl4g0S5XfUq04OwftYXpkYPYfWXx8j9ihcLgY4wpoOpQeGcAg0vWH-OHzR5CNXgeplNEVq1h0NN6h0/s1600/L-folkloric2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgdMaLsuTJ8jdCQbIkxr6omp33gElCX3HQmjXFFNNrMSaw0rPwClVmiXfuGZ9GRl4g0S5XfUq04OwftYXpkYPYfWXx8j9ihcLgY4wpoOpQeGcAg0vWH-OHzR5CNXgeplNEVq1h0NN6h0/s1600/L-folkloric2.jpg" height="238" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In the 1700s Haiti was the glory of the French colonies and one of </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">the richest colonies in the world. In 1804 Haiti became the first black independent nation. Over the years, poor leadership and other issues caused economic troubles from which Haiti has never fully recovered and the earthquake in 2010 only exasperated the problem. When John and I visited Haiti in October 2013 we were impressed with the diversity of things to see and do. All the places we visited are hoping that an increase in tourism will lead to economic growth.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">We visited the Citadel, a World Heritage site high on a mountain, </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">and on the way up the mountain we stopped at the ruins of San Souci, a Versailles-like palace that was the royal residence of King Henry I. Yes, there was once a king of Haiti. It is also a World Heritage site. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8dlBxcSj5QIvuWWMnV6nvtVRnETFMCQ_GXKUo2PvpNqPe-s7tJHLEBX9fM9E5dk3iOvtYZM2M_v9PlNyCRE0WqSByZNa4JO3i89n9UX3NOBOJbBGRtuWrQ2hKHDLlwV9_iv8M9aouP0/s1600/8.Jacmel-Charlotte.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8dlBxcSj5QIvuWWMnV6nvtVRnETFMCQ_GXKUo2PvpNqPe-s7tJHLEBX9fM9E5dk3iOvtYZM2M_v9PlNyCRE0WqSByZNa4JO3i89n9UX3NOBOJbBGRtuWrQ2hKHDLlwV9_iv8M9aouP0/s1600/8.Jacmel-Charlotte.JPG" height="240" width="320" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">I had expected beaches and I was not disappointed. One of my favorite places was Jacmel where there are not only great beaches but shops with great local artwork created out of whatever was handy. I was especially impressed with Charlotte, a shop that displayed colorful works of art made of gourds and reeds. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">In Jacmel we stayed at </span><span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">La Colline Enchantee, </span></span><br />
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<span style="font-size: large;">(www.la-colline-enchantee.com) where rates for a double room ranged from $77 to $99 per night. The lovely eco-resort is high on hill just outside of the Jacmel. </span><div>
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<span style="font-size: large;">The owner Michele Gehy was very friendly and, like all the Haitians<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj2LCdgYbKt6sfu2i8jbBwBw6IV9ccoCNqkOjknDlaCAh0rxyz0SxAvM9M-1cgsFFWE-RHKghdpfB4hNdOr_QnmLOd7z1DIU5noxnstbqp-9v5fhT_7nL40eX-irtcJZ7otTfjQKKyks/s1600/6.cooking-Michele.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj2LCdgYbKt6sfu2i8jbBwBw6IV9ccoCNqkOjknDlaCAh0rxyz0SxAvM9M-1cgsFFWE-RHKghdpfB4hNdOr_QnmLOd7z1DIU5noxnstbqp-9v5fhT_7nL40eX-irtcJZ7otTfjQKKyks/s1600/6.cooking-Michele.JPG" height="320" width="240" /></a></div>
we met, proud of their country. While we were talking about Haitian food she mentioned that plantains are the “Haitian potato.” I </span><span style="font-size: large;">told her I had tried the Plantain Fritas and would love to know how to make them because they are not only delicious but would make great hors d'oeuvres. She said, “Do you want to know how to make them? Come with me and I will show you.” We went into the kitchen where she proceeded to show us how to make Plantain Fritas– gratis. The Griot de Porc can be made ahead of time, refrigerated and reheated when ready to put in plantain cups and serve.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Plantain Fritas</b></span></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><u><i>Griot de Porc </i></u></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 lb of pork </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Juice of 2 limes </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup orange juice</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 onions thinly sliced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 green pepper thinly sliced</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 to 6 cloves</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">5 cloves of garlic</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One-fourth tsp thyme </span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One-fourth tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">One-fourth tsp black pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Water as needed</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">This can be made ahead of time. Cut the pork into small cubes (keep the fat). Make a marinade of the lime juice, orange juice, half of the onions, green pepper, cloves, garlic, thyme, salt and black pepper. Marinate pork in marinade overnight in refrigerator (or at least four hours). Put it all in a sauce pan. Boil on low heat for about 20 minutes. Add water if necessary. Drain. Add rest of onions. Saute over medium heat until brown. Put in the plantain baskets and serve. It can be spiced up according to personal taste. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><u>Fried Plantain Baskets</u></i></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 green plantains</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 teaspoon salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 lemons</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbs vegetable oil for frying – or as needed</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Peel the plantains. Cut into pieces two inches long. Place in water with salt and juice of lemon for two hours. Remove and drain on paper towels. Heat the oil in a frying pan. Cook plantains for two to three minutes. Remove plantains. Drain on a paper towel. Press the fried plantain pieces in a lemon press of similar device to make the small cup-like baskets. Put them back in the salt and lemon water for a couple minutes. Remove and drain on a paper towel. Fry in oil until crispy. Fill with Griot de Porc and serve.</span><br />
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