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Archive for the tag “delicacy”

Ngoc Suong Marina Restaurant in Ho Chi Minh

If you love seafood cooked in Vietnamese style, this is a great place for you to have your dinner. I came here with a friend of mine and we ordered 4-5 different dishes. I tried the shrimps soaked in coconut juice, crab & corn soup, bread and some salads. I also tried the soda, mixed with lime and sugar. Overall, I enjoyed eating here. The service is good although one of the waiters was very clumsy. It is not very cheap. Therefore, make sure you bring at least VND300,000 to VND500,000 for yourself. Dining in groups would of course cost more. Below are some photos of the food we tried:

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Pinoy dessert: Buko Pandan

Buko Panda

Buko Pandan, a Pinoy dessert that I tried last year on Christmas day. My best friend’s mum is an expert at preparing this delicacy. My first time experience eating Buko Pandan was a memorable one and the only thing I kept saying while I was eating it was “Oh my God, so delicious”. I think I got her blushed after that, but I was being really honest because it was very tasty after all!

Buko Pandan is a dessert consisting of pandan flavoured gelatin with shredded young coconut, which are mixed with cream and sweetened milk. Filipinos love it as it is sweet. During my visit to the Philippines, I noticed that most of the food there are pretty sweet, including the beverages. However, my first Buko Pandan was not too sweet; just nice for the tongue. For your information, Buko Pandan is normally served in Filipino party or “Salu-salo”.

To prepare this delicacy, gelatin is cooked along with pandan leaves in order to get the pandan flavour. But to make things easier, you can just stop by at the nearest supermarket to buy your pandan flavoured gelatin.

Your Buko Pandan Recipe:

Buko Pandan can be prepared in just 25 minutes. Below are the ingredients that you will need:

  1. 1-35 g package gelatin (pandan flavour)
  2. 3 lbs frozen shredded young coconut
  3. ½ cup condensed milk
  4. 1 can of nestle cream

Steps to preparing Buko Pandan:

  1. Cook the pandan flavour gelatin, and then pour it into a medium size container.
  2. Let it cool. Once chilled, cut it into cubes.
  3. Mix the coconut, cream, and condensed milk in a bowl. You can add more milk if you want.
  4. Once all three ingredients are well-mixed, add the gelatin cubes into the bowl and mix them together.
  5. Cover it with a plastic wrap and leave it to chill.
  6. Your Buko Pandan is ready to serve!

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Tamilok: Palawan’s Popular Delicacy

TamilokBalot may be very popular in Manila, but in Palawan, Tamilok is it’s most eaten and popular delicacy. The best part about eating Tamilok is that it can be eaten at the side of the beach or even in the jungle. For those who live in big cities, eating such dish is unusual and some even consider it as disgusting. Tamilok may look like a worm, but it is actually a mollusk. This “rotting mangrove wood worm” can either be eaten raw or fried. Try it with chilli sauce or vinegar; delicious.

According to the locals, Tamilok got its name from an incident of two Americans who saw the locals consuming this creature one day. One of them said “Tommy, look!”. After the incident, the locals named this delicacy ‘Tamilok’.

Filipino Local Snack: Balot

For those of you who have yet to try ‘Balot’, a Filipino popular snack, you probably want to try it one of these days. This fertilized 18 days old duck embryo is boiled and then sold on every street of the Philippines. Balot was introduced by Chinese traders, but then made into a local delicacy as it is cheap and easy to prepare. Balot is common in other South-east Asia countries as well, such as Laos, Cambodia, and Vietnam. In the Philippines, the locals prefer to eat it with a pinch of salt and vinegar.

ImageThe dish got its name from the word Balot which means “wrapped” in the Tagalog language. Despite its unpleasant look, the egg actually tastes really good. It tastes like boiled egg, somehow different. Every part of the egg can be eaten, although the white may remain uneaten (depending on the age of the Balot). As for me, I tried the white; hard texture. I didn’t like it. The egg has a bad smell, which was why I almost vomited when I ate it for the first time. You’ll get used to it later once you eat it more often. But, due to its high cholesterol level, it must not be consumed every day. Consuming it once a week is advisable.

Some of you may wonder how do Balot vendors know when to get the fertilized eggs cooked. It’s simple: the eggs are kept warm in the sun and placed in baskets. After 18 days, they are then placed under the light to reveal the embryo inside. To know more on how it is done, check out Andrew Zimmern’s visit to the Philippines! 🙂

How to make Hummus

Ingredients:

• 1 can of Garbanzo Beans

• 2 tbsp Extra Virgin Olive Oil

• 1 clove of Garlic

• Juice of 1 Lemon

• 2-3 tbsp Tahini Sauce

• Salt

Preparation:

Drain 1/3 the water from the can of garbanzo beans into a bowl and keep it aside first; it shall be used later on. Then, mix the Garbanzo beans with the other ingredients in a blender. Blend the ingredients for 1-2 minutes. If it looks smooth already, it’s good to go. In order to create more fluid consistency, you can add some water and blend it with the mixed ingredients. Once everything has been blended, Hummus is ready to serve.

Indonesian cuisines

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Indonesian’s staple food is rice steamed boiled or fried. Some accompanying dishes can be pepper hot, so it is advisable to ask before ordering. You must also ask for the price before ordering. You can find many restaurants specializing in European, American and Oriental cuisine including fast food restaurants. As for beverages, there are both imported & local drinks, which are available everywhere including very good Indonesian beer. It’s wise to drink bottled drinks than the drinks served in the restaurants.

Indonesians consume a lot of poultry and fish. The majority are among Muslims, so they obviously do not eat pork. However, in certain parts of the country, the non-Muslims consume boar and pork. Non-Halal dishes can be found in Bali, North Sumatra, Maluku, Papua and North Sulawesi. Like Malaysia, the restaurants and shops in Indonesia displays the ‘Halal’ sign to signify their business as FREE FROM PORK; this sign is also a guarantee that the food or things sold in the market are certified by the Islamic law and standards.

Coconut milk is widely used in the Indonesian cuisines and it is used in dishes such as Rendang, Soto, Sayur lodeh and Opor ayam; it is also used in desserts such as Cendol. Coconut milk is used in many cuisines of other cultures; the Indians use it for curry whereas the Malays use it for Nasi Lemak. In Indonesian cuisine, there are two types of coconut milk, such as the thin coconut milk and thick coconut milk; the thin coconut milk is normally used for soups whereas the thick coconut milk is used for Rendang and desserts. You can either get coconut milk from the nearest supermarket or from the traditional markets that sell fresh shredded coconut milk.

Ambuyat

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Ambuyat is a special dish from Brunei which is derived from the interior trunk of the sago palm. It is a starchy bland substance that is similar to tapioca starch. This sticky delicacy is also popular among the natives of Sabah and Sarawak. The Ambuyat is eaten with a bamboo fork called ‘Chandas’. The starch is rolled around the prongs and then dipped into a sour fruit sauce.

Jeju eating culture

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The people of Jeju eat a lot of beans, barley, millets, buckwheat, and dry-field rice. There is little production of rice. Those who live in the farm villages focus more on farming and diving fishery for those living at the water villages. People of Jeju love Mandarin orange and they were offered as presents to kings. Most of the Jeju food is made with saltwater fish, vegetables, and seaweed. The secret to cooking Jeju-style food is to keep its ingredient’s natural flavour. Likewise, anything natural is good 🙂

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Liv Hambrett

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