olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2025-12-12T10:40:46.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Georgian cuisine: 10 things we love
items: Northern Thai food: how to cook like a local
items: Galle, Sri Lanka, foodie guide: where to eat, drink and stay
items: Azeri food: how to cook like a local
items: Armenian cuisine: how to cook like a local
items: Sri Lankan cuisine: 10 things we love
items: Where to eat and drink in Kuala Lumpur
items: 20 food experiences around the world that every food lover should try
items: Malaysian cuisine: how to cook like a local
items: Bahrain cuisine: how to cook like a local
items: Hokkaido cuisine: how to cook like a local
items: Vietnamese food: how to cook like a local
items: Singaporean food: how to cook like a local
items: Malaysian recipes: how to cook like a local
items: Turkish food: how to cook like a local
items: How to celebrate Holi
items: Omani food: how to cook like a local
items: Thai cuisine: 10 things we love
items: Bangladeshi food: how to cook like a local
items: South Korean food: 10 things we love
items: Pakistani food: how to cook like a local
items: Cambodian food: 10 things we love
items: Filipino food: 10 things we love
items: Nepalese food: 10 things we love
items: Taiwanese food: 10 things we love

Georgian cuisine: 10 things we love
type: item
creator: Giorgi Mindiashvili
subject: Asia
subject: Europe
subject: Travel
subject: 10 things
description: Giorgi Mindiashvili, Georgian restaurateur and owner of soon to open DakaDaka in London, shares what makes the cuisine of his homeland so special
encoded: From cheesy khachapuri to hearty stews and unique local wines, Georgia has plenty to offer foodies. Restaurateur Giorgi Mindiashvili shares the things he loves the most about his homeland. Find out where he loves to eat and the best restaurants in Tbilisi here. After you've read our guide below, check out our guides to Turkey and Finland, then discover our Turkish recipes. Georgian food: 10 things we love Khachapuri We have endless varieties of khachapuri, each from a different region. From boat-shaped adjaruli, filled with mixture of imeruli and sulguni cheese, and topped with butter and egg yolk, to round imeruli stuffed with fresh curd cheese, and chakhragina, my personal favourite, filled with chard and salty cheese. Khinkali No Georgian table is complete without khinkali, our famous dumplings. The story goes that they travelled from the east centuries ago, carried by nomadic tribes crossing the Caucasus. Today they’re made in every region, each with its own touch – some with beef and pork, some with lamb, mushrooms or cheese curds. To eat one properly, pick it up by the twisted stalk (we call it the belly button), turn it upside down, take a bite, slurp the hot broth, then eat the rest. It’s a meal and a ritual in one. Spices Tbilisi’s position on the old Silk Road means centuries of spice passed through our kitchens. From Persian saffron to Syrian coriander and Indian flatbreads, everything found a way into Georgian cooking. The backbone of our flavour is khmeli suneli, a golden-green spice blend of blue fenugreek, marigold and coriander. It seasons our stews – kharcho and satsivi – and ties the country’s east and west together in one shared taste. Georgian wine Georgia is where wine was born. Archaeologists have found evidence of winemaking dating back to 8,000 BC. We still use qvevri – large clay vessels buried underground – to ferment and age the wine, allowing it to breathe naturally. It’s not a trend here, it’s ancestry. The soils, often chalky and minera…

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Northern Thai food: how to cook like a local
type: item
creator: Chariya Khatitiyot
subject: Asia
subject: Guides
subject: Travel
subject: Cook Like A Local
description: Northern Thai cuisine is a masterclass in bringing communities together around the table, with dishes infused with the vibrant, aromatic flavours of the landscape
encoded: Want to learn about Northern Thai food? Looking for Thai recipes? Read Chariya Khatitiyot's guide, then check out the guide to Basque cuisine and North Mexican food. Recipes extracted from Lanna by Chariya Khatitiyot (£22, Ryland Peters & Small). Recipes are sent by the publisher and not retested by us. Northern Thai cuisine It’s no surprise that Northern Thailand’s cuisine is as layered and vibrant as the region itself – a misty, mountainous landscape bordering Burma and Laos, shaped by forested hills, cool air and centuries of Lanna tradition. Here food is built around earthy, herbal and fermented flavours. Meals begin with warm sticky rice, the region’s staple, rolled by hand and dipped into bold chilli relishes. One of the most beloved is nam prik ong, a fragrant pork and tomato relish, served with crisp vegetables and crunchy pork crackling – a contrast of textures that defines the northern table. Curry here is slower, deeper. Gaeng hung lay is a rich pork belly stew spiced with tamarind, ginger and garlic – mellow, warming and influenced by Burmese cooking. Grilled meat plays a big role too. Northern-style pork barbecue, marinated in herbs and grilled over charcoal, is eaten with sticky rice, green papaya and dipping sauce. The colours are earthy – turmeric golds, banana leaf greens and chilli reds. Ingredients like lemongrass, galangal, lime leaves and fermented soybeans appear in everything from soups to sausages. Eating in Northern Thailand is communal. In villages, meals are served on low circular trays called khantoke, with dishes placed in the middle for everyone to share. Food is often cooked over wood or charcoal fires, and the air is filled with the scent of herbs, smoke and spice. The cuisine is humble yet refined, shaped by nature, memory and instinct – a living tradition that brings people together, whether in a street market, a temple fair or a quiet family home. Northern Thai recipes Thai pumpkin curry (gaeng fak thong) This always takes me back …

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Galle, Sri Lanka, foodie guide: where to eat, drink and stay
type: item
date: 2025-09-23T09:18:15.000Z
creator: Henry Fitch
subject: Asia
subject: Travel
description: An insider’s guide to old favourites and exciting newcomers in Sri Lanka’s tropical fort city
encoded: Looking for Galle restaurants? Here are our favourite restaurants in the Sri Lankan coastal town, plus where to get the best ice cream, spices and street food. With its balmy ocean breezes, timeworn ramparts and sun-bleached colonial architecture, Galle Fort is one of the world’s most atmospheric food destinations. In this former trading port on Sri Lanka’s south-west coast, you’ll find ice cream churned with buffalo milk, spicy Middle Eastern plates and cocktails mixed in candlelit courtyards. From humble bars to polished bistros, here’s where I’ve been eating, sipping and staying in and around Galle Fort. Isle of Gelato Best place to cool down If there’s a place that defines the sweet side of Galle, it’s this inventive stylish little gelateria on Pedlar Street. Isle of Gelato takes local ingredients like buffalo curd, passionfruit and jaggery and spins them into creamy, Italian-style gelato with intense flavour. The textures are velvet-smooth, the service is warm and the flavours are always evolving — but lemon curd, mango-passionfruit and pistachio come highly recommended. Everything is made in small batches with surprising seasonal specials (try the pineapple-chilli) and plenty of vegan options, too. Grab a scoop and stroll the ramparts as the sun sets. @isleofgelato The Tuna & The Crab Big flavours in a historic setting This slick seafood-meets-Japanese spot by chef Dharshan Munidasa sits inside the Dutch Hospital — a colonial building turned upscale dining enclave. Expect local crab in miso-rich ramen, delicate tuna sashimi and beautifully plated teppanyaki grills. It’s a polished, special occasion dinner where fusion Sri Lankan seafood is the highlight — and the bento lunch sets are a steal. Tables spill into an open-air courtyard and the menu nods to the chef’s heritage with precision and balance. For a theatrical touch, order the sizzling hotplate prawns and watch heads turn. tunaandthecrab.com Sugar Bistro Easy-going brunch, Galle style With locations in C…

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Azeri food: how to cook like a local
type: item
creator: Anna Ansari
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Azeri cuisine fills the table with variety. Try Anna Ansari’s creamy yogurt soup with a zesty pomegranate tomato salad – perfect for sharing
encoded: Want to learn about Azeri food? Looking for Azeri recipes? Read Anna Ansari's guide, then check out the guide to Armenian food or Napolese food. Recipes extracted from <a href="https://www.amazon.co.uk/Silk-Roads-Flavour-Odyssey-Recipes/dp/024169437X/ref=sr_1_1?crid=1OSVMHO27H7MG&dib=eyJ2IjoiMSJ9.Q3p2dC1IdebRSxRIRp6Emmz5mkAhdTspk2c1GtfVA2DGjHj071QN20LucGBJIEps.y4wybWcSNw915H2PWiLFyvMGWRsorbTjFiOU-XdIuXg&dib_tag=se&keywords=silk+roads+anna+ansari&qid=1756390075&sprefix=silk+roads+anna+%2Caps%2C231&sr=8-1&tag=olivemag-21&ascsubtag=olivemagazine-271085" target="_blank" rel="sponsored">Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari, out 9 October (£27, DK RED). Recipes are sent by the publisher and not retested by us. Azeri cuisine You could forgive a first-time visitor to Azerbaijan, fresh off the plane in Baku (psst – it’s an easy five-hour direct flight from London), for mistakenly thinking they’d stumbled into a celebration when they sit down for their first in-country meal. Whether at a local’s home or in a restaurant, meals in Azerbaijan are no paltry affairs. You’re likely to find, even for a simple afternoon tea break, tables heavy with multiple plates. For breakfast or brunch this will likely mean pomidor yumurta (eggs with tomato), spinach chigirtma and/or narnumru (eggs and pomegranate), a platter of cheeses, a dish heaped with raw herbs, cucumber and tomatoes, a few bowls of yogurt, possibly a tomato salad (that’s my family’s move), probably honey and some jams, perhaps some olives – and definitely some fresh-from-the-tendir flatbread. And tea, of course. Always. Lunch and dinner are similarly, if not far more, bountiful than the Azeri morning repast. Alongside the omnipresent herbs, tomato and cucumber platter, yogurt and cheeses, and fresh flatbread, you’re bound to find at least one wrapped or stuffed offering (I’m a particular fan of the diminutive pip dolma – morsels of spiced minced lamb wrapped in laurel leaves), a rice…

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Armenian cuisine: how to cook like a local
type: item
creator: Caroline Eden
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Discover the vibrant flavours of Armenia with recipes by Caroline Eden for lamb with plums, summer tolma and sweet-salty gata – perfect for summer gatherings
encoded: Want to learn about the cuisine of Armenia? Discover what makes this unique cuisine special, plus three recipes to try, from Hisham Assaad. For more global recipes, check out our guides to Venetian food and Vietnamese food. Recipes extracted from <a href="https://www.amazon.co.uk/Green-Mountains-Walking-Caucasus-Recipes/dp/1787138518/ref=sr_1_1?crid=1XDIK32OLV9IO&dib=eyJ2IjoiMSJ9.bFCeGU9G5ZNupr3Tt0xxpeP2yu7Ko1Fgt5992jEdN5DPlJe8S__A_pBe4YO4tHkDKdq0i6w8449nk0MZNH5Se46tJNpEOi_oU98VBC9xUwre9M120SZkgrGSgm3JOKEVlvqvzsPBt4dvgJE4lTZwrvTJm9qMJ8Nbp5K6un8Y4bO33eI76ictbVUJbJPmvWccEjvLTGIgxY3foIyhuFRRrz9K_q4xxf_Hh5OJf0ODG5s.EHHvmsjY2gE03DUttJN6T6Gp3EOUECsGL6LlInrCXbs&dib_tag=se&keywords=green+mountains&qid=1754049640&sprefix=green+mountains%2Caps%2C98&sr=8-1&ufe=app_do%3Aamzn1.fos.95fd378e-6299-4723-b1f1-3952ffba15af&tag=olivemag-21&ascsubtag=olivemagazine-269294" target="_blank" rel="sponsored">Green Mountains by Caroline Eden (£28, Quadrille Publishing). Photographs: Ola O Smit. Recipes are sent by the publisher and not retested by us. Armenian cuisine It’s no wonder when you look at the geography of mountainous Armenia, bordering Turkey, Georgia, Iran and Azerbaijan, with its abundant forests and vineyards that the country’s food would mirror its enticing landscape. In Armenia a restaurant might serve tolma (rice and herbs wrapped in a grape leaf), bean-based patês, cold and slightly sour thick matsoon yogurt, big glass bottles of ice-cold Jermuk mineral water, chargrilled beef, salads of citrus, and grapes and tarragon, eetch (a wonderfully refreshing dish similar to tabbouleh), roast peppers or perhaps trout wrapped in paper-thin lavash bread. Lavash, forming the backbone of Armenia’s diet, is guaranteed to be on the table during mealtimes and usually it is served blistered and hot from the oven. But there are more breads to know, too. Jingalov hats (hats means bread in Armenian) is a must-try and when this stuffed bread arrives to you in a café, often warm and in the shape…

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Sri Lankan cuisine: 10 things we love
type: item
date: 2025-08-05T08:45:15.000Z
creator: Eroshan Meewella
subject: Asia
subject: Travel
subject: 10 things
description: Eroshan Meewella, co-founder of Kolamba in London’s Soho, tells us what makes the food of his homeland so special
encoded: Want to learn about Sri Lankan cuisine? Take a virtual trip to this South Asian country with Eroshan Meewella, co-founder of Kolamba in London’s Soho. Try Kolamba's parippu recipe here, then read our review of Kolamba. For more like this, check out our guides to the cuisine of the South Tyrol, Oaxaca or Puerto Rico. Jump to: 10 things I love about Sri Lankan cuisine What to eat in Sri Lanka Where to eat in Sri Lanka Where to stay in Sri Lanka Spice-based, coconut-driven, sometimes searingly hot and, at other times, extremely mild. Sri Lankan cuisine is heavily influenced by regions and availability. There is a whole palate of flavours that make Sri Lankan food what it is, starting with the spices. The use of coconut cream and lime juice is another twist that makes the island’s curries unique and different to its Indian neighbour. Familiar dishes and condiments include hoppers, goat and pork curry, coconut sambal, tamarind chutney, egg curry and just about any fruit and vegetable curry you can think of, including beetroot curry, mango curry and even pineapple curry. Street-food tea shops are just as popular for a quick bite. Known as ‘short eats’, customers choose from plates of lentil vadai, egg rolls, mutton rolls and tuna cutlets, all drunk with a hot cup of tea. The country is very multicultural, so all the influences over the generations have combined into one national cuisine. As a former colony of Portugal, the Netherlands and Britain, and a close cousin of southern India, Sri Lanka has taken on the best flavours of each culture and absorbed them into its cuisine. In other words, Sri Lankan food is unique, diverse and delicious. 10 things I love about Sri Lankan cuisine Food that speaks of home When guests arrive I like to welcome them with something that evokes the comfort and welcome of a Sri Lankan home — roast paan still warm from the bakery, a punchy pol sambol and, if we’re by the coast, lagoon crab. Seafood is part of who we are Being an island, fish is…

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Where to eat and drink in Kuala Lumpur
type: item
date: 2025-07-09T08:54:22.000Z
creator: Ranie Saidi
subject: Asia
subject: Travel
subject: Local city guides
description: Taste fiery sambal prawns and pickled snake fruit in the traditional Malay village of Kampung Baru; or hand-pulled noodles and rare fermented rice wine in Petaling Street, the capital’s historic Chinatown
encoded: Looking for the best places to eat and drink in Kuala Lumpur? Supper club host and recipe writer Ranie Saidi, who is from the Malaysian capital, shares his favourite spots in Kuala Lumpur for lunch, dinner and snacks. Kuala Lumpur is an ever-evolving melting pot of culture and cuisine. Growing up in this part of Malaysia, food for Ranie has always been more than a meal: it’s memory, identity and connection. Looking for Malaysian recipes? Read Mandy Yin's guide to Malaysian cuisine and Malaysian street food, then learn about Singaporean food and Omani food in our guides. Where to eat and drink in Kampung Baru, Kuala Lumpur Tucked in the middle of Kuala Lumpur’s Golden Triangle, Kampung Baru is a living Malay village where traditional wooden houses stand quietly against the city’s towering skyscrapers. This village is home to a close-knit Malay community, offering a rare glimpse into a preserved culture, with restaurants and cafés serving beloved Malay dishes from across the country. It stands firm in its right to exist, unbothered by the city’s rush toward modernisation. Nasi Lemak Wanjo, Kg Baru It makes sense to start your day with nasi lemak, Malaysia’s national dish. Traditionally, it was a humble farmer’s meal, made with fragrant coconut rice, spicy sambal, crispy anchovies, toasted peanuts and boiled egg to provide energy for a long day’s work. Over time, it became a culinary icon representing the heart of Malay heritage. Here, people queue day and night at Nasi Lemak Wanjo, where you can try crispy Malay fried chicken and fiery sambal prawns. facebook.com/nasilemakwanjoofficial Malay street snacks Walking around, you’ll always find stalls selling Malay street-snacks such as fried banana, prawn fritters, keropok lekor (fish sausage) and refreshing coconut water. These snacks are more than just bites – they’re woven into daily life and are often enjoyed during teatime or as quick pick-me-ups. Keropok lekor, a traditional snack from the east coast of Malaysia, is…

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20 food experiences around the world that every food lover should try
type: item
date: 2025-06-26T14:54:21.000Z
creator: Gurdeep Loyal
subject: Asia
subject: Canada
subject: Europe
subject: North America
subject: South America
subject: Travel
subject: UK
subject: Local city guides
description: From summer crayfish banquets in Malmö to Quebec's snow-taffy celebrations, check out Gurdeep Loyal's favourite foodie experiences from across the globe
encoded: Looking to add memorable foodie experiences to your bucket list? We asked food and drink trends specialist Gurdeep Loyal for 20 recommendations from around the world. For more from Gurd, check out his favourite homeware brands and products to discover, Gurdeep Loyal's culinary hotspots and Gurdeep Loyal's trend-led recipes. Gurdeep's favourite foodie experiences around the world 1. London, UK – Eat pie and mash in an iconic East End pie house Pie, mash and liquor (parsley sauce) is a culinary icon, upheld today by a handful of East End family eateries. G Kelly on Roman Road Market (in the Mile End neighbourhood) has been serving pies, mash, liquor and jellied eels since 1939. Its classic beef mince pie has a perfectly burnished pastry crust and is served with a puddle of flavourful green liquor and creamy mash. S&R Kelly & Sons in Bethnal Green is another East End institution – it’s been making traditional handmade mince meat pies since 1915. 2. Malmö, Sweden – Welcome August like a Scandi at a crayfish party August in Sweden is all about kräftskiva: outdoor parties centred around music, drinking and vats of freshly caught crayfish boiled in briny liquid (sometimes with a splash of ale), served cold with a crown of fresh dill. Malmö on the southwestern coast of Sweden is one of the best places to experience one. The Malmö Festival takes over Stortorget Square every August with long banquet tables (they stretch for more than 1km) piled high with boiled crayfish. 3. Mumbai, India – Do a sunset chaat street-snack crawl at Juhu Chowpatty Beach Juhu Chowpatty Beach in Mumbai is famous for its long sandy beach, sunset views and some of the best – and most colourful – street food stands in all of India. Visit Shree Ram Pav Bhaji for its paneer pav bhaji served with a buttery roll, masala pilou and Indo-Chinese hakka noodles. Sharma Chaat Bhandar is known for crunchy pani puri and papdi chaat, while Juhu Sealand specialises in technicolour falooda milkshakes and creamy pist…

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Malaysian cuisine: how to cook like a local
type: item
creator: Sugen Gopal
subject: Asia
subject: Guides
subject: Travel
description: Explore the diverse flavours of this Southeast Asian country, from chilli-spiked fish to freshly fried fritters
encoded: Want to learn about the cuisine of Malaysia? Discover what makes it special, plus three recipes to try from Sugen Gopal. For more global recipes, check out our guides to Venetian cuisine or Vietnamese cuisine. Recipes extracted from Roti King by Sugen Gopal (£18.99, Quadrille). Photographs: Sam Folan. Recipes are sent by the publisher and not retested by us. Malaysian cuisine Malaysian cuisine is vibrant and flavoursome, and has been greatly influenced – in terms of ingredients, flavour combinations and cooking techniques – by neighbouring countries including Thailand, Indonesia and beyond. Malaysia is made up of a diverse demographic, with just over half of the population being Malay, around a quarter Chinese and many Indian. Immigration, historic trading routes and colonisation have all influenced the variety of ingredients and methods of cooking that make Malaysian cuisine what it is. Street food is an intrinsic part of life for many in Malaysia, whether you want a hot meal, a savoury or sweet snack, or a reviving drink, whatever time of day, there is a huge variety available. Roadside street vendors and hawker market stalls sell a mixture of fried, steamed and boiled meat and fish, flavoured with an abundance of vegetables, herbs, spices and aromatics. There are rice and noodle dishes that are cooked quickly in front of you using fresh ingredients, as well as curries that have been made from scratch. Malaysian cuisine makes use of the diverse fresh ingredients and spices that are so readily available across the country. Sugen's recipes from Malaysia Ikan masak cili kering (dried chilli ginger fish) This recipe was inspired by a chicken dish that Sugen first tried in Ipoh, in a restaurant that, sadly, has since closed down. When he came to the UK he wanted to try to make a version using cod, which is much more readily available here than in Malaysia. The meaty texture of the fish stands up well to the sweet, spicy sauce. Ayam masak merah (red chicken) In Malaysia…

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Bahrain cuisine: how to cook like a local
type: item
creator: Noor Murad
subject: Asia
subject: Guides
subject: Travel
subject: Cook Like A Local
description: Want to learn about the cuisine of Bahrain? Discover what makes this unique cuisine special, plus three recipes to try, from Noor Murad.
encoded: Want to learn about the cuisine of Bahrain? Discover what makes this unique cuisine special, plus three recipes to try, from Noor Murad. For more global recipes, check out our guides to Hokkaido cuisine or Macedonian food. Recipes extracted from Lugma (£28, Quadrille). Photographs: Matt Russell, Matt Wardle. Bahrain cuisine Bahrain is an archipelago of low-lying islands in the heart of the Persian Gulf. Historically, Bahrain stood as an important seaport and centre of trade. For this reason its unique cuisine draws from different cultural influences, with a combination of Arabic, Persian and Indian flavours. The foods are wholesome and comforting, heavy on herbs and spices, and filled with bold, punchy flavours with ingredients such as rice, wheat, dates, lamb and legumes featuring heavily. Big rice platters and slow cooked stews often appear at the centre of the table, like fega’ata (also called masly), a glorious dish of upside-down chicken, vegetables and fragrant rice that is inverted when serving. These dishes are often served in a rustic, family-style fashion where everyone digs in and helps themselves to whatever is on the table, a testament to the generosity and abundance of Arab culture. Bahrainis are also big on their seafood, with locally caught fish often coated in a mixture of spices and pan-fried, served with fresh lemon and chilli. The street food scene is also not to be missed, with grilled meat called tikka skewered and marinated in ground black lime, its earthy, bitter flavour a crucial ingredient to most local dishes. Other popular street foods include samosas stuffed with spicy potatoes or mung beans, local cheesy tanour bread from the clay oven, and bowls of steaming hot chickpeas or fava beans. Perhaps one of the most iconic meals, however, is breakfast, where you’ll be served several small plates of spiced scrambled eggs, beans, sweet noodles, cheese, meat and warm tanour bread. For this you’ll need to visit the souq, where you’ll find locals …

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Hokkaido cuisine: how to cook like a local
type: item
creator: Tim Anderson
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Experience the varied cuisine of Japan’s northernmost island with three recipes from Tim Anderson
encoded: Want to learn about hokkaido cuisine? Looking for recipes from Japan? Read Tim Anderson's guide to hokkaido cuisine then discover our guides to Vietnam and Singapore, then discover our Japanese recipes. Recipes extracted from Hokkaido by Tim Anderson (£28, Hardie Grant). Photographs: Laura Edwards Hokkaido cuisine Local food is celebrated throughout all of Japan but perhaps nowhere more so than in Hokkaido. The country’s northernmost island is well known not only in Japan but also internationally for the quality of its seafood, dairy products, fruit and ramen, among countless other superlative local specialities. Hokkaido’s unique food culture is a direct result of its unique history. Hokkaido was not officially part of Japan until 1869, when it was annexed by the Meiji government in order to fortify the country’s borders against encroachment by the Russian Empire. Hokkaido’s flatter terrain and colder climate made it difficult to grow rice and other typical Japanese staples, so Japan employed agricultural scientists from the USA and Europe to help establish Western-style farms there. This resulted in what would become many of Hokkaido’s most iconic local foods, including butter, cheese, lamb, beer and bread. The development of Hokkaido also resulted in the dispossession of the indigenous Ainu, through official policies modelled on the USA’s westward expansion and colonisation of Native American territories. The Meiji government requisitioned Ainu land and banned many of their cultural practices but, despite decades of oppression, the Ainu preserved their traditions in homes and communities. Today, after many years of activism, the Ainu are experiencing a cultural revival and there are a growing number of venues in Hokkaido where you can taste and learn about their cooking, including the recently opened National Ainu Museum in Shiraoi. The phrase ‘shizen no megumi’ – blessings of nature – is often found on food packaging and advertising in Hokkaido. The idea that th…

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Vietnamese food: how to cook like a local
type: item
creator: Uyen Luu
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Explore the vibrant flavours and contrasting textures of this Southeast Asian cuisine with Uyen Luu's recipes
encoded: Want to learn about Vietnamese cooking? Looking for recipes from Vietnam? Read Uyen Luu's guide to Vietnamese cuisine then discover our guides to Singaporean food and Malaysian food and then try our Vietnamese recipes. Recipes extracted from <a href="https://www.amazon.co.uk/Quick-Easy-Vietnamese-Everyday-Recipes/dp/1784886998/ref=sr_1_1?crid=22NUH4TO4PC9U&dib=eyJ2IjoiMSJ9.6xwFltyq_jQMnuxvPlSTg7QrTuF828U977-GgVBFZ21nKvlDdKjUQAZ9H9HqGmxSl1ZNOXb5C1DrtVJmLQ_-1fHXq6K93mbff7LXpMZrFjdFIAvhiGPT6A2_6RSU7Cm198L25y6QZtFGY9JlAHlJEBZKBeptvNqhZ_QKN-h95ZOCLPgQQboMUd0yNKlmWBbfvmXQty4SRA1RxF1xYXV-wO_N3nxFO0JMNfjMugVcE38.eMBDg9h8518KhBBRr--lKchxwm5imGbq-z1EftMfJeE&dib_tag=se&keywords=Quick+%26+Easy+Vietnamese&nsdOptOutParam=true&qid=1736339219&s=books&sprefix=quick+%26+easy+vietnamese%2Cstripbooks%2C100&sr=1-1&tag=olivemag-21&ascsubtag=olivemagazine-245648" target="_blank" rel="sponsored">Quick & Easy Vietnamese by Uyen Luu (£25, Hardie Grant). Photographs by Uyen Luu. Recipes are sent by the publisher and not retested by us. Vietnamese cuisine Sài Gòn is a sweltering mayhem of organised chaos with colonies of Hondas alerting their approach with a continuous sing song of beeps in all directions. Along the pavements towered by high phoenix and flowering mimosa trees seat tightly parked bikes slanted among street vendors peering in shade, fanning sweet treacle lemongrass meat skewers over a smoky charcoal grill. Everyone stops for a bit of self-care within the balanced bowls of cold noodle salads served with a sweet, sour, hot and umami nuoc mam. Food culture is ripe along the streets with dominoes of vendors selling their season’s harvest, pre-steamed sweet snacks wrapped in banana leaf, bánh mì specialities, air-conditioned noodle soup restaurants and cafés where everything slows down for a blast of caffeine, slowly dripping robusta bean coffee scenting the heat-filled air with bitter and sweet aromas of pandan cake. ‘Have you eaten yet?’ This phrase echoes around the walls from out…

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Singaporean food: how to cook like a local
type: item
creator: Shu Han Lee
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Diverse influences make the cuisine of this island nation excitingly cosmopolitan. Shu Han Lee shares three key recipes from Singapore
encoded: Want to learn about Singaporean food? Looking for recipes from Singapore? Read Shu Han Lee's guide to Singaporean cuisine, then discover our guides to Malaysia and Bangladesh. Recipes extracted from Agak Agak: Everyday Recipes from Singapore by Shu Han Lee (£26, Hardie Grant). Photographs by Ola Smit. Singaporean recipes Chilli crab spaghetti Chilli crab is one of the most iconic dishes of Singapore. The original dish consists of whole mud crabs stir-fried in a sweet, spicy and savoury tomato sauce, then served with deep-fried mantou (Chinese steamed buns). But this dish has continued to evolve, beyond its first invention back in the 1950s. Young chefs have turned this explosive dish into a pasta sauce and you’ll find it served in many modern bistros. Here is my version, using cooked crab meat for ease. I use both white and brown meat – the latter adds a rich seafood depth to the sauce, akin to shrimp paste. Eight-hour ox cheek rendang A rendang is a dry curry. You might be tempted to stop the process too soon – not least because it smells incredibly delicious even halfway through – but be patient! The hours of simmering turn the cooking process from boiling to frying. As the liquid evaporates, the meat ends up caramelising in its own fat and the fat that separates from the coconut milk. This gives the rendang its glorious deep colour and intense, rich flavours. Raspberry, lime and coconut potong ice cream This is one sweet treat that instantly takes me back to my childhood in Singapore. The ice cream man came around not in a singing Mr Whippy van but a freezer cart and giant umbrella set on wheels. Rather than soft serves or Cornettos, you had a choice of ice cream sandwiches, slabs of ice cream cut from a bigger block and stuffed into a slice of soft white bread, or potong ice cream – coconut ice lollies. I loved the latter. I would skimp at lunch breaks, saving up my coins instead for these cold treats. Potong ice cream came in a dizzying array of colours and fla…

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Malaysian recipes: how to cook like a local
type: item
date: 2024-04-16T10:17:00.000Z
creator: Mandy Yin
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Explore the balance of sweet, sour, salty and bitter flavours of this Southeast Asian country
encoded: Want to learn about Malaysian food? Looking for Malaysian recipes? Read Mandy Yin's guide to Malaysian cuisine and Malaysian street food, then learn about Singaporean food and Omani food in our local guides. What is Malaysian food? The food of Malaysia is the result of the merging over centuries of indigenous ingredients and cooking methods with external influences, adapting ingredients and techniques from countries such as China, India, Portugal, Spain, the Netherlands and Britain. Then there are also influences from Thailand and Indonesia. Malaysian dishes are food for the soul and offer full-on, in-your-face, satisfying flavours. Many dishes delicately balance sweetness, sourness and saltiness, often marrying chilli heat and a hint of bitterness. Key ingredients include coconut milk, chillies, pandan leaves, belacan (fermented shrimp paste), tamarind, lemongrass and makrut lime leaf. Malaysians are a nation of avid snackers – it is normal to eat five or six times a day. At any get-together it is normal to see a variety of stir-fries, curries and stews served with a large cooker full of rice, kuih muih (sweet and savoury snacks, cakes and fried titbits), fried or braised noodles contrasted with refreshing salads, pickles and sambals, all served at once. National dishes include nasi lemak (coconut rice with accompaniments), roti canai (a flaky flatbread served with a curry), satay, rendang, Hainanese chicken rice, popiah (spring rolls) and noodle dishes such as curry laksa, assam laksa, char kway teow (fried flat rice noodles), wonton mee (springy noodles with dumplings) and prawn noodle soup. Malaysian recipes Recipes adapted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin (£25, Quadrille). Prawn sambal This dish is redolent with shrimp paste, lime leaf and lemongrass – the sauce is stupendous and pairs incredibly well with the hard-boiled eggs served on the side. Spicy herbal salad This vibrant salad of vegetables and herbs is dressed with a fiery sambal, …

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Turkish food: how to cook like a local
type: item
creator: Özlem Warren
subject: Asia
subject: Travel
subject: Cook Like A Local
description: From garlicky yogurt eggs to melt-in-the mouth shortbreads – explore the varied flavours of this fascinating country.
encoded: Want to learn about Turkish food? Looking for Turkish recipes? Read Özlem Warren's guide below, then check out our Turkish recipes. We also have guides to Iran and Oman. Next discover 10 things to love about Georgian cuisine. Words and recipes extracted from Özlem's book <a href="https://www.amazon.co.uk/Sebze-Vegetarian-Recipes-Turkish-Kitchen/dp/1784886483/ref=sr_1_1?dib=eyJ2IjoiMSJ9.r_auMdC6X7uBlCLy09bAEKev_WzI7sn9auhkXS0PdRoXbGMRt_V_4UW8X03bd5C3.jkPiFaPM9fTfkmjhFbdlqwBurOXuiyljHIjUf1da6j8&dib_tag=se&qid=1710944974&refinements=p_27%3A%C3%96zlem+Warren&s=books&sr=1-1&text=%C3%96zlem+Warren&tag=olivemag-21&ascsubtag=olivemagazine-231129" target="_blank" rel="sponsored">Sebze: Vegetarian Recipes from My Turkish Kitchen (£28, Hardie Grant). Photography: Sam A Harris. Recipes are sent by the publisher and not retested by us. My homeland Türkiye is a melting pot of diverse flavours with thousands of years of culinary heritage. Surrounded by the Aegean, Black Sea and the Mediterranean, it has varying climates, fertile soil and many ethnic communities that contributed to regional cuisines. Bountiful, seasonal produce is consumed throughout the country and excess produce is pickled and turned into paste to be used out of season. The Marmara region carries the legacy of the Ottoman palace kitchens and its ethnic communities. Meze, vegetables cooked in olive oil, pickles and a variety of desserts are a legacy from the Ottoman period. You can also find fine examples of regional flavours in Istanbul, as the city is made up of migrants from across the region. Christian, Jewish, Muslim, Greek, Armenian and Kurdish residents of the city all contributed to the local cuisine. Mainland Anatolia cuisine is largely based on wheat, legumes, savoury pastries and mutton. Eastern and southern Anatolian cuisine is rich in bulgur-based dishes, kebabs and flavourful condiments such as pomegranate molasses and pepper paste. The Black Sea region produces the nation’s tea leaves, hazelnuts, co…

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How to celebrate Holi
type: item
date: 2024-03-01T12:08:09.000Z
creator: Maunika Gowardhan
subject: Asia
subject: Guides
subject: Travel
description: Learn about Holi, the Hindu festival of colours, love and spring, through recipes from Indian chef and food writer Maunika Gowardhan
encoded: Looking for recipes and foods to try to celebrate Holi? Read our guide from Indian food writer Maunika Gowardhan then check out more Indian recipes and Maunika's podcast about how to perfect Indian cooking. Recipes extracted from Thali: A Joyful Celebration of Indian Home Cooking by Maunika Gowardhan (Hardie Grant, £22) and photography by Sam A. Harris and Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25), photography by Issy Croker. What is Holi? Holi, the Indian festival of colours, is celebrated to mark the arrival of spring and the passing of winter. Celebrated on 14 March this year, it always falls on a full moon. Indian mythology signifies Holi as a festival of letting go of the old and bringing in the new; a time to forget the mistakes of the past and begin with renewed hope and strength to create meaningful relations with friends and family. How is Holi celebrated? The night before the festival is marked with bonfires, with coconut, corn and chickpeas thrown into the flames as offerings of gratitude. Pujas (ceremonial worship and prayers) are held on the occasion. The day is filled with fun, joy, and most definitely indulging in good food and drink. As a young girl, throwing gulal (coloured powders) and water balloons with family and friends had to be the best part of this holiday for me. Just remember to wear white or lighter colours as the gulal can stain. The festival transcends religion and caste, and bridges gaps in society, bringing people together. Holi food to celebrate the occasion Sweet and savoury snacks are a big part of Holi. There isn’t a specific meal, although lots of variety is served throughout the day. From samosas, chaat and mirchi vadas to the most wonderful vegetarian curries and plenty of sweets, including jalebis, barfi and malpuas. Karanji One of my favourite foods to celebrate Holi has to be gujiya or karanji, a crispy pastry filled with coconut. These were my favourite snacks when I was growing up and something I still…

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Omani food: how to cook like a local
type: item
creator: Dina Macki
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Experience the diverse cuisine of this Middle Eastern country, from tangy beef tikka to refreshing rose-flavoured drinks
encoded: Want to learn about Omani food? Looking for Omani recipes? Read Dina Macki's guide below, then check out our Middle-Eastern mezze recipes. We also have guides to Tunisia and Iran. Words and recipes extracted from Bahari: Recipes From an Omani Kitchen and Beyond by Dina Macki (£26, DK). Photographs Patricia Niven. Located on the south-east of the Arabian Peninsula, Oman is nestled in between Iran, India, Pakistan and the East African coast. Being surrounded by such culturally diverse countries and looking out onto the Indian Ocean, Oman’s maritime history has brought us the warm spices of India, such as chillies, cinnamon, turmeric and ginger. Migration from Iran has brought us the essence of colour, as well as sweet and tart flavours from saffron, roses, pomegranates and figs. Oman’s home-grown ingredients are dried limes, also known as black limes or loomi, and dates. Much of our cooking incorporates dried limes, as the practice of drying ingredients to preserve in hot and arid conditions is vital. Dried limes mostly play a role in slow cooking and in dishes where they have time to release their pungent citrus notes, which you get in dishes such as machboos. It’s never overwhelming, but just the perfect amount of acidity, and something you appreciate the next day from the same meal. We also use dried lime to tenderise and bring us an instant acidic gratification, like in Bahraini tikka, a beef recipe brought over by the communities who were from old Muscat and have origins in Bahrain. As much as our ingredients make up the migration of Omanis through the centuries, the culture and traditions of food also came with them. Having such diverse communities in Oman which have heritage from all these places means that food is always the foundation of conversations and bringing us together. Eating for us is never about a quick meal but a chance for us to join one another, share stories, devour each spoonful, appreciate the flavours and make sure everyone is left full and c…

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Thai cuisine: 10 things we love
type: item
creator: Saiphin Moore
subject: Asia
subject: Travel
subject: 10 things
description: Rosa’s Thai co-founder, Saiphin Moore, shares her favourite things about the food and culture of her homeland
encoded: Want to learn more about Thai cuisine? Looking for Thai dishes to try? Read our guide below then check out our guides to South Korean food and Taiwanese food and then try our Thai recipes and Asian street food recipes. Thai food: 10 things we love Roti Crispy, golden and sweet, Thai roti are stuffed with different fruits such as bananas, coconut, raisins and even corn. Once golden and buttery, they are served with little pots of sugar and condensed milk for dipping – you can find these sugary snacks on many roadsides and markets, great to satisfy a sudden sweet craving. Hot and sour soup Tom yum soup is probably the most famous Thai soup. A common theme throughout Thai cuisine is that of a balance of hot, sweet, sour and salty, and this soup is very characteristic of those. Different versions include prawns or chicken but all have the base flavours of fragrant lemongrass and Makrut lime leaves, and fiery bird’s-eye chillies. Often served at our family and friends get-togethers, it is served as a main dish, and rice on the side is a must. Durian fruit Banned from public transport in lots of Southeast Asia due to its pungent smell – but if you can get past that, the custardy flesh you find inside is like Marmite. You either love it or you hate it, and the taste is something akin to overripe bananas and vanilla. The Thai kind is slightly subtler in scent than others, so it is the perfect place if you were feeling adventurous enough to try this famous fruit. Tamarind There are two different types of tamarind, sweet and sour, but the taste varies on when the fruit is picked as to how sweet or sour it is – the older it is, the sweeter it will be. It’s ubiquitous throughout Thai cuisine and is one of the main ingredients in the beloved export, pad Thai. They can be eaten straight from the pod and, if you are lucky enough to get them at the right time, they can be the perfect balance between sweet and sour. However, they are also a natural laxative, so be careful of eating …

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Bangladeshi food: how to cook like a local
type: item
creator: Dina Begum
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Celebrate the rich flavours of this South Asian country, from creamy braised chicken to fragrant rice pulao
encoded: Want to learn about Bangladeshi food? Looking for Bangladeshi recipes? Read Dina Begum's guide below, then check out these Indian recipes. We also have our cook like a local guides to Indonesia, Pakistan and Oman. Now find out how to celebrate Holi. Words and recipes extracted from Made in Bangladesh: Recipes and Stories from a Home Kitchen, by Dina Begum (£28, Hardie). Bangladeshi cuisine is vast and varied, influenced by Persian, Moghul and Southeast Asian flavours. Core ingredients include mustard oil, panch phoron (Bengali five spice), date molasses, coconut and dried and fermented fish. There is a focus on locally grown and seasonal produce, which makes Bangladeshi cuisine rich in vegetarian and vegan dishes. While rice is a staple in everyday meals, often featuring in every meal, fish comes a close second. Fish is fried, steamed in banana leaf and cooked into light stews and rich curries. Bhorta, a mash made of mainly vegetables and also fish and meat, is integral to everyday eating, mixed and eaten with plain rice. These make for a simple lunch or first course to a multi-course meal. Bangladeshi food is traditionally eaten in courses, unlike other countries in the subcontinent, starting with vegetarian dishes, then fish, meat and ending with something sweet. Bangladeshis have an affinity with sweets, and no get-together or celebration is complete without an assortment. The flora and fauna of the country manifests itself in the many festivals that take place, and can be seen in the artistic motifs of pastries: fish-shaped shondesh (milky sweetmeats) and birds cut into rice dough to make nokshi pitha – intricately decorated pastries. Pitha are rice-based sweets and savouries, which includes crêpes, steamed dumplings, fried pastries and puddings, made with new rice and served during special occasions such as Eid, Pujo or weddings. Dining out in Bangladesh – especially in the cities such as Dhaka and Sylhet – food options are many, from classic, traditional fare …

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South Korean food: 10 things we love
type: item
date: 2023-10-13T16:31:30.000Z
creator: Back Kimyung
subject: Asia
subject: Travel
subject: 10 things
description: With years of experience navigating street food markets, family-run restaurants and rural temples, Back Kimyung, shares what makes the food culture of his homeland so special
encoded: Want to learn more about South Korean cuisine? Looking for Korean dishes to try? Read our guide below then check out our guides to Taiwanese food and Thai food and then try our Korean recipes and gochujang recipes. Back Kimyung is one of Intrepid Travel’s food-obsessed, experienced tour guides. Join a South Korea Real Food Adventure for eight days immersed in the country’s markets, local restaurants and eclectic food culture. South Korean food: 10 things we love Gochujang Each province has its own version of umami-rich gochujang. Mountainous Sunchang is known to produce the best due to its clean air and water, and high-quality chillies. The fiery paste is made using fermented soybeans, ground sticky rice, dried chillies, barley syrup and sea salt. We use it to make classic dishes such as rice cake comfort food tteok-bokki, jjigae soup and galbijjim braised short ribs. Mandu (Korean dumplings) There are many different flavours and varieties of dumplings, including pork, kimchi, pumpkin and sweet potato, often steamed but also fried. Korean New Year is celebrated on 21 January over four days, when we eat tteokguk rice cake and dumpling soup. During this period, we greet each other with the phrase, “Have you eaten your rice cake and dumpling soup?”. This is a way of marking the completion of another year. Discover recipes for dumplings from around the world here. Korean street food South Korea’s markets are vibrant places to buy fresh produce, dried goods and seafood. In the evenings covered bars are set up on the surrounding streets for locals to enjoy street food dishes such as mung bean pancakes, comforting tteok-bokki and sweet hotteok pancakes paired with soju (a smooth, clear Korean spirit). Hanjeongsik banquets On special occasions such as Christmas Eve, we visit traditional restaurants to enjoy a banquet. We sit on the floor round a low table laid out with individual bowls of rice and soup plus a selection of small dishes to share. These can include crab, skate…

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Pakistani food: how to cook like a local
type: item
date: 2023-07-04T12:43:24.000Z
creator: Sumayya Usmani
subject: Asia
subject: Travel
subject: Cook Like A Local
description: Discover the aromatic flavours of this diverse South Asian country
encoded: Want to learn about Pakistani food? Looking for Pakistani recipes? Read Sumayya Usmani's guide below. After check out the olive podcast, where we discuss the 10 things you need to know about Pakistani food and cooking. Now discover Bangladeshi food: how to cook like a local, our guide to Omani food and how to celebrate Holi. Pakistan is a land of diverse ethnicities and climates, and its cuisine is influenced by invasion, migration and its borders. From Arab, Mongol and Turkish invasions, to the borders of China, Central Asia, Afghanistan, Iran and India – this is a cuisine best described as a confluence of South Asia. Days begin with rich breakfasts of halwa puri, nihari stew and spicy eggs, lunch is usually lighter, with dinner mostly eaten late. Eating out is a favourite pastime. Cuisine drives religious festivals such as Eid, and in Ramadan restaurants are closed during the day, opening at ‘Iftar’ (breaking fast), when streets are lined with pakora and samosa stalls. There are marked provincial differences: Punjabi food is hearty and aromatic, infused with cardamom, saffron and cloves. Lahore, famous for street food with sizzling meat dishes and markets filled with spices. In southern coastal Sindh, Arab influences of barbecue and seafood are found. Western Balochistan is arid and barren land, and most eat spit-roasted meat and bejewelled rice in carcasses. Little spice is used, and meats are dusted with salt and pepper, as it is in northern Pakistan, with Central Asian dumplings and noodle soups, with Chinese influences of stir-frying, too. Cities and village streets are alive with tandoor smoke and chaat snack stalls. In cities, people enjoy eating out – chicken tikkas, boti kebabs and other specialities such as kata-kat (offal chopped up with spices and tomatoes). Food is the life blood of all Pakistanis, both the sharing and the eating of it. Sumayya Usmani's Pakistani recipes Bundoo Khan-style chicken boti tikka Sumayya's Pakistani chicken tikka is the real…

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Cambodian food: 10 things we love
type: item
date: 2023-05-27T10:32:09.000Z
creator: Luu Meng
subject: Asia
subject: Travel
subject: 10 things
description: Luu Meng, head chef of Malis restaurant in Phnom Penh, tells us what makes the food of his homeland so special
encoded: Want to learn about Cambodian food? Take a virtual trip to this southeast Asian nation with Luu Meng, head chef of Malis restaurant in Phnom Penh. Check out Luu's recipe for Samlor prahal here. Next discover 10 things we love about Thai cuisine. Luu says, "When I was a boy, I helped my mother in her noodle shop in Phnom Penh. That’s where I learnt about noodles, flavourings and how to make a broth. She and my grandmother, a chef in the royal palace, gave me my love of cooking. I went to cookery school in Thailand before working in Singapore and Malaysia, but I was drawn back to my roots. I travelled Cambodia, exploring regional dishes and lost recipes. I wanted to revive and refine traditional Khmer cuisine. Modern Cambodian food is a combination of native Khmer traditions infused with French, Indian and Chinese influences." Cambodian food: Luu Meng's guide Fish amok Amok, a steamed curry with fish or seafood, is Cambodia’s national dish. Our cuisine has been influenced by India and China but it is not as hot and spicy, or as sweet as our neighbours’ (when you add a lot of chillies you need to add sugar). We steam the curry wrapped in a banana leaf with local herbs. In Kep on the south coast, the local speciality is crab amok, in other areas it’s scallops. We eat a lot of fish and shellfish in Cambodia, from baby crabs found in the rice fields to the wild freshwater tonguefish or river sole which has a really creamy flavour and yellow flesh. When you marinate the fish with coconut and kroeung – a fresh lemongrass and herb paste – then steam the dish, the flavours all come together. It’s a mild and creamy curry, not too spicy, and very tasty. Samlor prahal Samlor means soup and in Cambodia we eat a lot of soup dishes. This recipe is very healthy, cooked with freshwater fish, fresh herbs and lots of vegetables such as winter melon (you can swap in courgette). It puts you in a good mood, and is a traditional hangover cure! Everyone loves it, children and adults. The ba…

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Filipino food: 10 things we love
type: item
date: 2023-05-23T12:59:21.000Z
creator: Lee Johnson
subject: Asia
subject: Travel
subject: 10 things
description: Lee Johnson, co-founder of Bong Bong’s Manila Kanteen, tells us what makes the food of the Philippines so special
encoded: Want to learn about the best Filipino recipes? Take a virtual trip to this South East Asian archipelago with Lee Johnson, co-founder of Bong Bong’s Manila Kanteen, then try Lee's version of a popular Filipino recipe, chicken adobo. Bong Bong’s Manila Kanteen is the latest Filipino food venture from Lee Johnson and his partner Sinead Campbell. They started with the food truck BBQ Dreamz in 2014, winning BBC Two’s My Million Pound Menu. Based in Kerb’s indoor market in Covent Garden, Bong Bong’s has a menu based on the founding flavours of Filipino cuisine. Listen to our podcast chat with Lee and Sinead (when they had their original street food business BBQ Dreamz) about Filipino family traditions and why Lee’s Mum’s chicken adobo will always be his favourite dish. View oEmbed on the source website Filipino food: Lee Johnson's guide Ube This purple Filipino sweet potato is slightly sweeter and nuttier than the ones we’re familiar with in the UK. It’s used in all different types of Filipino desserts and sweets, from ice creams and cakes, to jams, doughnuts and pastries. Despite its predominant use in sweet foods, ube has been found to have very high nutritional value, good carb content and flavonoids, meaning that it’s high in antioxidants. What more could you want in your dessert? Dinuguan This won’t be to everyone’s taste but it’s honestly so, so good, we have it whenever we see it on a menu. Dinuguan is what we would describe as a blood pudding stew – it’s made from cooking pork and pork offal in vinegar, garlic, onion and pig’s blood. It may not sound it but it’s honestly amazing. Calamansi This is the most predominant citrus fruit used in the Philippines. It’s kind of like a mix between a lime and a kumquat. It’s used all over the Philippines in cooking, sauces, drinks, desserts and jams. It’s sour and tangy, with a sweet rind. La Paz batchoy A noodle soup dish originating from La Paz in Iloilo, near to where my family comes from. It’s made with beef or chicken st…

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Nepalese food: 10 things we love
type: item
date: 2023-05-23T09:53:55.000Z
creator: Rajiv KC
subject: Asia
subject: Guides
subject: Travel
subject: 10 things
description: Rajiv KC, head chef and owner of Rajiv’s Kitchen, a pop-up restaurant supper club in London, was born and raised in Nepal. He explains what makes the food of this country so special
encoded: Want to learn more about Nepalese food? Looking for Nepalese dishes to try? Read Rajiv KC's guide below, then check out Rajiv's recipe for Nepalese potato and cucumber pickle salad. Nepal, a landlocked South Asian nation, is usually known for its Himalayan mountains, especially Mount Everest, and as the birth place of Buddha. It is also a nation of 126 ethnic groups with 123 languages, so for a country that is culturally rich and diverse, Nepalese cuisine can’t be put into one box. The unique culture of Nepal can be reflected in the food it has to offer. What it lacks in geographical size, it makes up for with its bold, big, beautiful flavours. Follow Rajiv on Instagram @rajivskitchen. Nepalese cuisine: Rajiv KC's guide Daal-bhaat Daal-bhaat (lentils and rice) is a staple in Nepal cuisine. Nepalis eat it for lunch, dinner and sometimes for breakfast, too. It usually comes as lentils and rice with seasonal greens, tarkaari (a vegetable dish) and achaar (a pickle condiment, usually tomato-based). The dish varies region to region but using knives and forks is frowned upon, so you have to enjoy this dish with your hands. Chyang Nepalese drink In bhattis (small local bars) you will find chyang on the menu. An alcoholic beverage, it’s home-brewed and made of fermented rice. Traditionally served in a tall brass mug and local to Kathmandu valley and its neighbouring villages, it is also widely drunk in the mountain regions to keep oneself warm. Khasi ko maasu (Nepalese goat curry) Arguably the most famous curry to come out of Nepal. Khasi ko maasu is a goat curry. In Nepali, there is no word for curry, so if it is a vegetable curry, it’s called ‘tarkaari’ and if it’s meat curry, it’s called ‘maasu’. In reverse translation, tarkaari means ‘any vegetable’ and maasu means ‘any meat’. Goat is one of the most expensive meats in Nepal and is sought after at festivals. Ghongi Ghongi is a snail dish and more famous in the terai (plain) part of Nepal. With Nepal being a landlocked c…

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Taiwanese food: 10 things we love
type: item
date: 2023-05-12T12:07:37.000Z
creator: Erchen Chang
subject: Asia
subject: Travel
subject: 10 things
description: Erchen Chang, co-founder of BAO restaurants in London, tells us what makes the food of her homeland so special
encoded: Want to learn about Taiwanese cuisine? Take a virtual trip to this East Asian country with Erchen Chang, co-founder of BAO restaurants in London. Check out Erchen's recipe for Taiwanese beef stir-fry here. After, check out our Chinese New Year guide. Erchen Chang is creative director and co-creator of cult London restaurants BAO. Born in Taiwan, she moved to the UK as a teenager and now celebrates Taiwanese cuisine in her cooking, and many credit her with popularising bao buns in the UK. Taiwanese food: Erchen Chang's guide Hot pot I always look forward to hot pot – sitting around a table with friends with a pot of simmering broth in the middle. Food comes to the table – marbled meat slices, freshly made prawn balls, double-fried breadsticks – ready to be cooked in the broth, then dipped in your own sauce. It’s super fun. Convenience stores I love a convenience store – 7-Elevens and Family Marts are everywhere. Imagine an off-licence in the UK but with more connectivity. Not only can you buy food, snacks, drinks and your daily necessities but you can also pay bills, receive parcels and even buy concert tickets. It’s crazy how convenient it is. Every time I go home, I go to different convenience stores to check out the latest snacks. They’re full of surprises and crazy new stuff. Beef noodles Considered a national dish in Taiwan, beef noodle soup is so popular that there are annual competitions dedicated to it. A traditional beef noodle is a wheat noodle, either in a light or heavily spiced broth, with beef shin, fermented greens and coriander. Everyone has their idea of the best beef noodles – ask any taxi driver and they will take you to their favourites. Taiwanese breakfast From traditional soy milk and youtiao (fried dough sticks), to congee with its endless side dishes, Western-style sandwiches and milk tea, we love it all. The best place for breakfast is Fu Hung Soy Milk, a family-run business located in the first floor of a wet market in Taipei. It opens at 5a…

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