Adventure Travel Blogging

Wild Cambodian Sticky Rice Recipe

Wild Cambodian Sticky Rice Recipe
For many years now I’ve been a lover of sticky rice, but on a recent trip to Cambodia I experienced a new take on this delicious dessert. In the streets of a very small and remote town, a man hovered over a large fire meticulously rotating stuffed banana leaves. Our guide handed the man some coins and two very charred pouches were handed over, still steaming hot from the fire. Inside I found a perfectly crisp, golden brown lump of sticky rice. I was amazed and inspired by the taste and texture of this treat and decided I needed to find a way to make it at home. The ingredients and supplies needed for this sticky rice are as follows: 1 C Thai Glutinous Rice 1 C Canned Coconut Milk 1/3 C Organic Sugar 1 Bag Frozen Banana Leaves Toothpicks Aluminum Foil You will also need either a rice steamer or...
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Recent comment in this post
Jonathan Burnham
Thanks for sharing this awesome and delicious recipe Stephanie! This was one of my favorite flavors from Cambodia.
Wednesday, 02 December 2015 13:29
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My Favorite Spanish Pintxos Recipe

My Favorite Spanish Pintxos Recipe
Pintxos? Pinchos? Tapas? There is a difference! Pintxo is the Basque take on the Spanish word pincho. The difference between pinxtos and tapas depends on your Spain locale. First and most important - you never dine on pintxos alone. These delightful morsels are best enjoyed in crowded bars - also known as pintxo hopping - while trading stories about your day. Most people move around on a pub crawl enjoying one or two pintxos in each place. On my recent trip to Northern Spain our guide patiently explained the art of the pintxo which originated in the Basque region in the charming town of San Sebastian. Without rules and limits chefs freely create and the possibilities are endless. We dined on traditional pintxos with combinations of chorizo or bacon with manchego or blue cheese along with simple easy to assemble varieties pairing pickled vegetables and anchovies. The more elegant Michelin-style pinxtos...
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Ceviche a la Galapagos!

Ceviche a la Galapagos!
Almost every country with a coastline has its own version of ceviche. The ingredients might change with availability, but the heart of the recipe - seafood "cooked" or marinated in acidic juices - remains the same. In South America, Ecuador and Peru clash over who has the best ceviche, and I must confess I cannot decide myself! Lima's neighborhood cebicherias could keep me occupied for weeks, checking out another each day. But when I travel to Ecuador, and particularly in the Galapagos Islands, ceviche is one of the culinary treats I crave! This recipe comes to us courtesy of the EcoVentura yachts, whose onboard chefs magically turn out exquisite meals day after day, in a galley about the size of my small apartment's kitchen. If you've never attempted to make your own ceviche, give this one a try! And don't be afraid to play with the ingredients. This recipe features shrimp,...
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2607 Hits

A Complete Turkish Dinner from the Kutays

A Complete Turkish Dinner from the Kutays
My father came to the US as a student enrolled at Berkeley in 1939 and met my mother when she was working in a soda fountain. They married, moved to Turkey where she learned to speak Turkish and cook Turkish cuisine. They moved back to Los Angeles where I was born and raised on delicious Turksih dishes all my life. Three common delicious dishes that were always on the table in Istanbul when we visited relatives, and frequently served at home in California are below.  When my sister learned to make the walnut chicken dish, she made me--her younger brother--hand squeeze the oil out of the walnuts to drizzle over the dish before serving. These recipies are delicious and easy to make for a complete and authentic Turkish dinner, especially because all three dishes can be served at room temperature.  Walnut Chicken One whole roasted chicken or 6-8 roasted chicken breasts – skin removed...
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1755 Hits

Empanadas Para Morirse! // Empanadas to Die For!

Empanadas Para Morirse! // Empanadas to Die For!
When I was 15 I moved to a small town in the Pampas of Argentina as an exchange student. Knowing absolutely no Spanish upon arrival (besides hola and la cucaracha- neither being the most helpful), I found numerous other ways to communicate with my local family and hosts- my favorite being through food! Learning a culture’s culinary traditions is by far and away one of the best ways to gain new perspectives on who people are and where they come from. My host mom and I immediately hit it off as I started learning to cook some of Argentina’s favorite dishes from her. One of my favorite dishes, that I still love to bake with friends and family, is Empanadas. Empanadas are the beloved comfort food of much of Latin America and come in numerous sizes, shapes and delicious flavor variations. The name Empanada comes from the Spanish word “empanar” or...
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