Vegetarian cuisine: learn from it!

Although I’m not a full-time vegetarian, there have been some periods in my life when I’ve challenged myself to try living without meat at least for a month. And though this would seem as a total nonsense for some serious meat lovers, I actually found this experiment really amusing and useful. First of all, limiting oneself may enhance kitchen creativity – knowing that some particular ingredients are literally off the table, you must find some alternatives which are preferred to be as enjoyable and nutritious. Another thing I noticed while being a one-month vegetarian – I was way less likely to eat too much; therefore I was feeling better most of the time. However, choosing a slightly different way of eating requires some preparation and responsibility – if you decide not to use some products anymore, there has to be some reasonable alternatives chosen. Otherwise you would start feeling tired & powerless, and this is surely not your goal!

Root vegetable stew – a great vegetarian food choice. Photo source: Chow.

There are lots of cuisines that are ready to inspire someone who is up for some vegetarian food. Take Indian cuisine as an example – they enjoy quite some veggies as well as various dairy products such as paneer or dahi (indian yoghurt); furthermore, Indians choose different spices or sauces which may totally change the dish, therefore it will never get boring (coconut curry, minted yoghurt, tomato cream sauce – you name it). Due to religious reasons most Buddhist sects advocate for either vegetarian or vegan cuisine – so you see, some people even go further with refusing to eat dairy products and they are totally capable of living such a lifestyle. Though let’s not generalize – there are lots of people who simply decide to quit meat not basing their choice on any religious or cultural reasons, and the food that they prepare can be really, really good.

Red lentils and spinach in masala sauce. Photo source: Naturally Ella.

Time to share some delicious vegetarian recipes. What I probably like the most are veggie pancakes – there can be different types of them depending on the vegetables you prefer, but the ones we do at home include grated carrot and zucchini. We cook it pretty much the same as shown in this zucchini, carrot and corn pancakes recipe, except for the corn and Parmesan part. Another amazing meatless dish, potato gratin, requires some self-control – although it may not be the most dietary meal in the world as it includes butter and cream, it’s really good; so let’s just have a piece of it and not the entire cooking tin (it can be really hard not to do that sometimes). Potato gratin will prove you that potatoes, by cooking them in a different way, can develop a texture that you didn’t experience before – in gratin, they’re creamy and mouthwatering. Go on an try it out using this great recipe by Martha Steward herself – you won’t be disappointed at all. Lastly, Japanese-style tempura vegetables is that special something that could either be an appetizer or a side dish – tempura dough makes the vegetables taste and look different, and it proves how basic veggies can be changed into something unfamiliar. Check this vegetable and shrimp tempura recipe with video to learn more.

Vegetable tempura – totally worth trying. Photo source: New York Times.

Surely there are lots of ways to cook some amazing vegetarian dishes; however, I suppose that the best suggestion for anyone is to keep cautious about what he/she eats. Too much of anything is never healthy, so just keep the balance, try including a wide variety of nutritious products & you’ll be healthy and, most importantly, happy.

Inspired by diversity: meeting the fusion cuisine lovers

Fusion cuisine is an especially interesting type of cooking which requires having some courage and following one’s intuition at the same time. There may be various ways to choose if you want to try preparing some plate-sized fusion (read some more about it in my previous post); however, it is not always easy to follow the rules when creativity is also a must here. Surely we can learn from cook books, but this cannot work every time as the book may not advise you in disaster situations (too bad!). So what might be more interesting and useful? That’s right – to hear some kitchen stories from a fusion chef himself & to learn about his sources of inspiration!

Meet David from the Phillipines (check his PlateCulture profile right here), a fusion cuisine lover who was happy to answer a few questions about his cooking influences and eating experiences. Every meal that David makes is a story about the places he’s been to; every dinner is a journey. Prepare to travel!

The host (in the middle) & the guests

David Joined Plate Culture last year around December and he’s been feeling very happy about the experience. The thing David likes here the most is the ability to showcase his talent in cooking, moreover, he finds the company of his guests very enjoyable. “I have always been interested in cooking, I find it amazing how you can turn humble ingredients into something great tasting” – that’s why the chance to share these delicious results with other food-loving people is a great opportunity for David. Speaking about sources of inspiration, traveling was basically the main thing which formed David’s habits of cooking – wandering around places since childhood and tasting a wide variety of flavors from different countries had a lot to do with his food taste. Moms usually are another great source of wisdom, and that’s the exact case with David – his mom, having spent a lot of time in the kitchen, helped him with the cooking basics. Last but not least, the cooking books that they own in their little library was another great source of inspiration.

David’s appetizer

We’ve asked David about his most memorable foreign food tasting experience, and the question has brought him back to childhood. Having his first chicken masala in Dubai at the age of nine, that’s what he had to say about it: “the flavors just exploded into my mouth. Back then I didn’t know that such flavors from herbs and dried chili existed!”. That may be the reason why David finds fusion food so appealing – discoveries in the kitchen is definitely something that can bring a lot of joy and encourage to seek for some more extraordinary flavors. Though it may not be easy for a chef to define his favorite dish, David was able to do so – his version of Vietnamese crispy noodle salad is something in which flavors, according to his guests, are “spot on”.

David, having answered our questions, had a little advise for all of you who would like to try out cooking fusion food: “just be adventurous. Open your senses into new possibilities, new flavor profile and the opportunity to fail. Because for me, failing is not a mistake but an opportunity to grow and learn from it”. We’ll try to learn from you as best as we can, David!

That’s the salad you may taste at David’s – if you’re lucky enough!

I am not as talented in the kitchen as David or many food-loving people that have already joined Plate Culture, and therefore I am even more fascinated by their creativity and courage to mix things up in order to make the meal even more harmonious. If you’re up for tasting something fusion-inspired, here are some Plate Culture chefs who could present you delicious meals inspired by a wide variety of cuisines:

Rishika’s Indian-inspired fusion food in Kuala Lumpur, Malaysia – enjoy the meals prepared by someone who loves a wide variety of different foods and therefore is not afraid to get creative in the kitchen!

Sharon’s vegetarian Asian fusion in Singapore – if you’re a vegetarian or you’re just in the mood for a vegetarian fusion food feast, Sharon will prepare something you will truly enjoy. Find Japanese, Chinese and Thai cuisine in one meal!

Perasa’s Eurasian Sunday roast in Bangkok, Thailand – Thai food meets Western food here. If you’re up for some roasted chicken with a Thai twist and Thai-inspired mango crumble, this is just the place for you. And don’t forget to bring a smile when you come!

Vanessa’s Asian fusion adventures in Bangkok, Thailand – Vanessa’s food is inspired by South East Asian and South Asian cuisines. Combining tradition and modernity, this is something really worth attention!

Sheue’s scrumptious homey fusion – Asian and American fusion. Sheue loves variety, therefore you will definitely get to try something exciting!

South Asian naan – fresh from the oven for 700 years

As you may understand from the title, this one’s an oldie – people have been enjoying the soft and porous naan flatbread for ages and they couldn’t get enough, that’s why it’s still here. Mentioned for the first time in the notes of an Indo-Persian poet Amir Khosrow dating 1300 AD, naan, which basically means “bread” in Persian, has rapidly spread from India to neighboring regions, this way becoming a typical South, Central and West Asian flatbread. Naan, once intended for the wealthy ones only, through various historic occurrences has become a basic every-day bread which is available in bakeries and shops all around the world; this way going to India is not the only choice you have if you want to taste naan.

Soft Indian home-made naan with greens. Photo source: Half Baked Harvest.

As for me, I have only tried naan twice – on a journey to Iran and in an Indian restaurant back home, and I’m still looking forward to trying it out more often. Although the latter experience was way better, this is not a coincidence at all – naan is much more important for Indian cuisine than it is for the Iranian one (though they both promote having it on the side of a meal). Through years, Indian naan has changed and developed lots of different variations; from basic flatbread with butter on top to a garlic or paneer version of it, naan can be prepared in any way possible – I’m sure you’d find your favorite type.

Adding some garlic or cheese on a basic flatbread could really change its taste. Photo source: Food52.tumblr.com.

As naan tends to change its form though the years, the principle of “mix and match” is something that could also be implemented while going further with the food experiments. Pizza, sandwiches, omelette – these are the meals that are so common to us; yet, they could become a bit different if you tried using naan instead of basic bread. Naan pizza is something that I’ve mentioned in the previous post; however, there are more ways to use it & so many recipes to get inspiration from. Look at this stuffed naan which could be filled with any greens you want (having it with avocado and spices seems like the finest way) – if you have some naan already on your table, this snack becomes so easy to make. A naan omelette which uses flatbread as a base could also work; this is not rocket science, but hey – trying something new for a change is always nice.

Breakfast pizza/omelette/naan. Photo source: Food 52.

Of course, it is really not necessary to use naan in more Western ways just so to prove its versatility – eating it with Indian food, just like the Mughals did back in 1600, may be the best solution for some people and nothing could change their mind, ever. If you have the will to bake some naan yourself, try following the recipe provided by Food 52 – they say it’s very easy to make it, so I guess we’ll have to believe them. The next time you eat tikka masala or butter chicken and you think you have way to much sauce in your plate, this is where naan will come to help; so you see, after all it’s not a bad idea to have some on a dinner table!

Chicken tikka masala with a side of naan will always be a perfect combination. Photo source: pinterest.com.

Fusion cuisine: combining each other’s differences

Fusion sounds like a good idea in a wide variety of fields, either it’s music, style or even synthesis of different sets of ideas. Same actually goes with food – subtly combining ingredients or ways of cooking that come from different cuisines is a proof that being inspired by the differences of your neighbor can make your own cuisine glow in extraordinary colors. As mentioned in The Telegraph’s article on the topic, fusion cuisine is especially common in areas where different communities live nearby or constantly confront each other – this is the case with Tex-Mex, a type of cuisine where American and Mexican cuisines are mixed. So here, even such a famous type of cooking uses the principles of fusion cuisine, and you can get involved in it while not even knowing!

Combining the features of Mexican and American cuisines, the famous chili con carne is an example of Tex-Mex cooking. Photo source: saveur.com.

Now, when a person who stays thousands of miles away is reachable through a few keyboard clicks, mixing European and Asian or any cuisine you want became much easier and one can draw inspiration from basically any type of cooking in the world. What I found interesting while reading about fusion food is that a dish which seems totally regular, by adding some unfamiliar ingredients or using an untypical way for its preparation, could become something surprisingly enjoyable; therefore a bit of foreign inspiration to your food can be healthy and may enhance your kitchen creativity. Nevertheless, keep cautious while preparing such dishes as not every fusion meal turns out to be tasty – some of them, by mixing ingredients that are totally different, could become little kitchen disasters. Though I’m sure it will not happen to you!

Japanese fish tacos – a combination of Japanese and Mexican cuisines. Photo source: sunset.com.

Got curious about fusion food and want some illustration? This falafel italiano recipe is an example of how fusion could work – here the chef uses spices that are common to Italian cuisine while also combining the Middle Eastern falafel with marinara sauce. Another example may as well have something to do with sunny South European lands – tandoori paneer pizza, a dish in which Italy meets India, takes a bit of inspiration from both. Get a basic pizza base, a whole wheat tortilla or even naan bread and cover it with paneer cheese, garam masala spices, tomato chutney or any other ingredient which has little bits of India in it, place it in the oven, and here you go – an Indian pizza with some Italian influence is right on your table. Surely there are way more inspiring examples of fusion cuisine – people were influenced by each other for ages, therefore everyone may find something fusion for his/her taste.

Tandoori paneer pizza – why not? Photo source: indiaphile.info.

If you still wish for more inspiration, I invite you to check Yen’s kitchen where you can find some great recipes affected by the variety of the world cuisines. I bet you’ll find something that will make you go experiment in the kitchen right away. Enjoy the diversity!

Morocco & its vibrant flavors that you should experience

Being back from Morocco just a week ago, I already miss a few things that I liked about it. Food (lots of food, to be more specific) is definitely among them – trying a wide variety of meals and experiencing the joy of discovery was really exciting. We enjoyed having a small appetizer which was presented basically everywhere we ate – a few types of local marinated olives with bread and butter was a simple, yet pleasing snack while waiting for the main dish. Various dips which often included eggplants were really good – I will surely try to make some zaalouk or baba ghanoush myself. Luckily, most meals Morocco is famous for could basically be made anywhere – stay tuned and get some inspiration.

Some cheese wrapped to palm trees. Didn’t try this one out though it looks nice. Photo by me

Oranges. This is what most people in my country associate with Morocco – sweet Moroccan oranges were imported here for quite a while. Either peeled or squeezed, they are mouthwatering in any form, and the good news is – you can taste them fresh all year round. Oranges grow in different parts of the country, and in some parts of Morocco they are raised in greenhouses in order to avoid the nightly frost – this is why there is a never-ending harvest of these juicy dainties. Sometimes Moroccans present it on the table sliced with some cinnamon on top – this is a basic and a great idea which could turn an orange into a proper dessert. If you ever go to Marrakech’s Jemaa el-Fna, have a glass of ʼasir al-burtuqal, or orange juice, after a long walk around the city – you’ll feel refreshed and the price won’t hurt your wallet.

 

Though Moroccan oranges are delicious as they are, tasting them with a mint or a bit of cinnamon is worth trying. Photo source: pinterest.com.

Tagine. This is a dome- or cone-shaped clay pot which gave its name to the dish prepared in it. The secret here is the form of the upper part of the tagine that returns the condensed liquid back to the pot where the food is stewed; moreover, the tagine has to be perfectly isolated so that the humidity wouldn’t get out – otherwise the dish would become dry and just wrong. Chicken tagine with green olives that we tried was nice, but lamb tagine with dried plums was way more enjoyable – these two ingredients make a great combination. If you are about to make some tagine, get inspired here – most of these recipes don’t use the tagine pot to prepare the dish, therefore anyone can do it.

This time we shared chicken tagine with lemon and olives & lamb tagine with dried plums. Photo by me

Couscous. Steamed granules of durum wheat, or couscous, is considered to be a Berber dish, however, it has spread all over North Africa and became an organic part of the region’s cuisine. Couscous could be prepared in tagine, as shown below, as well as in a food steamer, and I just put some hot water to the couscous I had at home and covered it so that the steam wouldn’t get out. It can either be accompanied by meat or vegetable stew; the one we tried had chicken, chickpea, onion, carrot and eggplant spooned over, but I also saw it prepared with raisins and nuts, like here. For me, couscous was a relatively light meal which could be perfect for you if you’re 1) in Morocco, 2) you’re hungry and 3) meat tagine seems too much for you to handle.

Couscous with chicken and vegetables. And it’s gone. Photos by me

Seafood. This is a must-try if you are on a trip near the Mediterranean Sea or the Atlantic Ocean – long seashore provides Morocco with various types of fish and seafood. Visiting Casablanca and Agadir, we tried a few types of fish, squid and shrimp; all of these were really appetizing. Though the good taste depended widely on the quality of the products, there are actually some things that Moroccan cuisine would offer for seafood preparation. Moroccans widely use chermoula  – a marinade made of fresh cilantro, garlic, spices by your choice, lemon juice and olive oil, which could also be suitable for meat. Fish and seafood, just like meat and vegetables, can actually be cooked in tagine – this once again proves its versatility.

Tagine fish with chermoula – giving some Moroccan twist to a usual fish meal. Photo source: pinterest.com.

Sweets & pancakes. A lot of Moroccan desserts are similar to those that one can taste all over the Middle East – they’re sweet and sugary, some of them use almonds or cinnamon, while others are prepared using orange-flower water. A seller approached us in the street with these coconut goodies introducing it as macaroons; we didn’t argue, bought some, and it was delicious. What I found interesting were two types of pancakes that I got to try – first ones are baghrir or ‘pancakes with thousand holes’ which are soft and have porous surface, therefore they just melt in your mouth while you eat them. If you’re up to preparing them, try following Alia’s video recipe – I’m sure it will turn out great. The other type of pancakes is called mufleta and the dish is partly considered to be of Jewish origin which is eaten when Mimouna celebration approaches. Mufletas are crispy and they’re baked in a pan until golden; the dough doesn’t seem very hard to make – try preparing it yourself. In most places these pancakes were accompanied by honey and butter sauce, but apricot, date and other types of jams fit quite as well. So here, some breakfast inspiration didn’t hurt anybody.

 

Baghrir was a Moroccan discovery for me. Photo source: pinterest.com.

Pinoy Fiesta for Five!

Do you guys know what it feels to be a guest of a Home Chef? Have you ever considered visiting a Home Chef but didn’t have a courage to do it? Who else if not someone who already did that could help you make a decision to start dining in a totally different way? PlateCulture Ambassador Me-Anne is here to share her experience after visiting first-time Home Chef Roanne from Philippines. P.S. If you are into cooking, you will definitely find some tips how to be an awesome host as well!

Welcome to Pinoy Fiesta for Five!

 Me-Anne C. (review) and Dino C. (photos)

Fiesta in the Philippines is a yearly event celebrated by a certain town or community. It is usually in honor of a patron saint, thanks to the strong influence of Spain in our country. For families, especially in the provinces, a Fiesta is always a big thing, a major preparation. That is how I would describe my experience with Roanne’s hosting. Roanne made us feel like it was a true fiesta and gave us a snippet of how they prepared as a family during such an event. She prepared not one, not two, but a whopping eight dishes! All of which she enthusiastically shared how she prepared them, what ingredients she used, her tips & tricks and quite a bit of a history for each dish.

 

Upon meeting Roanne, she welcomed us with giggles and enthusiasm despite being a bit nervous as a first time host. You’ll know that they are a family of cooks because upon entering their house, we were equally welcomed by the smell of a frying crispy pata. While waiting for the other guests, (her friends), she made us a typical Pinoy refreshment called sago’t gulaman (or sweet drink with jelly and tapioca). It’s the typical comfort “street drink” in the Phillippines. I really liked that it wasn’t so sweet. While waiting for her friends, Roanne gladly introduced us to her family and shared how fond they are with food, her background and line of work, how she got to know PlateCulture and how her passion for cooking started. She was chatting with us whilst preparing the other food she was about to serve. After about 10 minutes, her friends came and so we started eating.

 

Her table set up was very colorful and vibrant, something that really reflects her personality.

Her first course was her sinful pumpkin soup with a crispy bacon strip on top. It was really, really good – velvety, rich and creamy with a little bit of sweetness. Roanne fondly shared that her secret (just don’t tell anybody!) was that she used bacon oil and that she added a bit of honey at the end, making it a full circle of flavors. The serving was really just enough and served as a good appetizer. Did I forget to mention the whole crisped bacon on top? -it was like a treat!

As Roanne was preparing for the main dishes, she served another appetizer – potato salad. It was another nice appetizer from our master host. Perfectly cooked potatoes combined with the very colorful and equally nutritious beets, this one was really a good tee up to the main course. Then came the stars of the feast – paella marinara, her crispy pata (crispy pork thigh) with vinegar and soy sauce dip, Bicol express and white rice (but of course)! It was really a feast and we just dug in, whatever it was we felt like eating first. Me, being the typical Pinoy, started with white rice and crispy pata – really perfect combination made even special with the vinegar and soy sauce dip. The crispy pata was cooked to perfection. Bubbly crispy skin with tender and juicy meat on the inside. Roanne said that it’s really one of their family’s specialties. She added some cooking tips on how to make it crispy bubbly!

It was such a comfort food that I had to remind myself to not to over indulge as there are other dishes awaiting our palettes. I then tried the paella marinara (or simply, seafood paella). It tasted really good – seafood cooked perfectly on top of the Japanese rice. Then the Bicol express – which is a local delicacy in one of the regions her in the country. It was a sinful and spicy dish made of pork, sigarilyas (winged beans) and chilies slowly cooked in coconut milk until the natural oil comes out. I particularly loved Roanne’s idea of adding sigarilyas (because it’s usually just pork), and just the perfect amount of “spicy kick” into it.

After eating all of those, what a meal indeed! But wait, save some room for desserts! For this part, Roanne prepared her go-to dessert which is a lemon lime square (part one) and a deconstructed bannoffee pie (part two). Who says you can’t have two desserts in a meal! Yes, what a treat indeed. Roanne served the lemon lime squares as she was baking the bannoffie pie. She used pastry dough and the idea was to serve it hot (fresh from the oven). That is why we indulge ourselves first into the refreshing zesty, fruity treat of the squares. I really loved having the lemon lime squares right after eating those rich dishes. It was a good equalizer and the fruitiness of it washed our palettes. It was really refreshing.

Then came the much awaited deconstructed bannoffie pie – fresh from the oven! Roanne shared that while the lemon lime square is her go to dessert, this pie is her “something new” to offer to the table. I particularly love her creativity for this one – something very unique especially with the use of an uncommon ingredient – chocnut, short for chocolate peanut, literally, like a chocolate bar made of peanuts! I really enjoyed it – from the crusty texture on the outside to the mushy not-so-sweet combination of ripe bananas and melted chocnut, toppled with choco-vanilla ice cream and chocolate caramel syrup. Such a heavenly dessert!

We wrapped up the event with take aways or in Filipino, we call it “pabalot” which means, to wrap up a food to take home. This sweet gesture from the host triggered in me the idea of the Pinoy Fiesta feel, because it is so Filipino in a fiesta to ask or to give pabalot to your guests as they are about to go home.

I would say, I had a really wonderful first time visiting Roanne. I liked her bubbly personality, her warmth and giggly gestures, her sincerity in showcasing her passion for food and for cooking. I vouch for Roanne because of her excellent cooking skills and sincere authenticity as a host. I love what she has – her family and her house has to offer.

5 things Middle Eastern studies has taught me about food

Being a graduate of Middle Eastern studies I have always enjoyed learning new things about Arab culture and Islam which – to no one’s surprise – may seem distant for many of my fellow Lithuanians. Despite the obvious, I believe that some aspects of it, especially food culture, is something that many curious minds would find interesting to hear about. Searching for common grounds is an especially nice idea – who knows, maybe this way we could bring down the distance between our cultures and learn something from each other? So here are the five things about food that I’ve learned during my study years:

1. One should feel grateful for the food he gets. Muslims tend to use two phrases describing their appreciation to God who provides them with the food on their tables – b-ismi l-Lahi, meaning “in the name of God”, before eating, and al-hamdu li-l-Lahi, “thanks be to God”, afterwards. Though we have people repeating similar words before eating in Western culture too, expressing one’s gratitude is something that I’ve heard more about from my Muslim friends. And although these grateful thoughts do not come to my mind before every meal, I definitely think about it more than I did before.

2. Fruits and vegetables are a must. Huge consumption of these ingredients in the Arab cuisine is something we really have to learn from. Surely it has a lot to do with the climate in the Middle East which is much more favorable for growing a wide range of tasty and nutritious greens than the one we have in Lithuania; nonetheless, fruits and vegetables may be even more necessary for our warmth-seeking bodies and minds. Eggplants, cucumbers or onions, just like in the Middle East, are quite common on our table; maybe chickpeas, dates or pomegranates would find its place too?

Dates are not just tasty – they’re nutritious, too! Photo source eventsstyle.com.

3. Having a good breakfast is highly enjoyable. Freshly baked bread with various types of cheese on the side, salty olives, lots of vegetables… These are the memories from late weekend breakfasts that I’ve had while visiting Istanbul. And it seems to me that eating a reasonable amount of breakfast food is not the only thing that matters – finding some time to relax and treat yourself with a great morning meal seems like an even healthier and more pleasant thing to do for every single busy person. Make yourself a little feast the next time you’re not in a hurry!

Turkish omelette with sujuk sausage is one of many choices for a tasty breakfast. Photo source nisanscafe.blogcu.com.

4. Spices can be miracle workers. Tasting Middle Eastern food, I realized that porridge is not the only dish where cinnamon is welcome – it could be as helpful while preparing meat. Same goes with saffron – from rice to various sweets, it could be used in any way you want (I still have some saffron tea left in my cupboard). Mix both of these spices with cardamom, pepper and bay leaves – this will turn a simple rice and chicken dish into a delicious mouthwatering kabsa.

You can find spice bazaars all over the Middle East. Photo source: Above Mountain Tops.

5. Food is the tastiest when shared. One of the nicest dinners that I’ve had were the ones with my Syrian and Turkish friends as hosts – and this great level of hospitality is a common feature in many households all around the Islamic world. I have not only consumed way too much of the yummy food during these gatherings – I have also learned that observing the cooking process and contributing to it may also be as exciting and rewarding. No wonder the prophet Muhammad declared that “he is not a believer who eats his fill whilst his neighbor beside him goes hungry” – hospitality in Islam is considered a way to express one’s high morality. This is definitely something I will remember the next time I’m inviting my friends for dinner.

Prepare a pot full of kabsa and it will be more than enough to feed all of your guests. Photo source: Wikihow.

Being a great guest: how to deal with the Hatter from Wonderland

Hey guys, my name is Simon and you probably have no idea who I am (sometimes I doubt I know myself) just like the hosts, they don’t know anything about you when you  arrive to dine at their home. More than a week ago I received an email inviting me to join a dinner hosted by somebody named William, I booked it the minute I read his profile; the guy loves Tim Burton (and so do I!). The closer it  got to the dinner, the more worried I became. What am I supposed to talk  about with guy if the only thing I know about him is that he watches crazy and colorful movies (and that his name is William)? I even started to imagine him as the Mad Hatter from Wonderland…

I have been following PlateCulture blog for a little while and I really appreciate Sam’s posts; she just knows how to get straight to the point! I was wondering if she knew  any answers to the questions in my head about the upcoming dinner, and  whether she  would be able to calm me down. I had a great conversation with Sam and I believe some of it is worth sharing with you guys, because it was a really entertaining and helpful talk.

Me: what’s to be done before the dinner?

Sam: we all have our own rituals. Every morning before leaving for work, I take a shower, I eat my breakfast  on the balcony and wave  the old lady who stalks me all the time through her window. Before going to a grocery store, I make a list of things I need to get and put some make-up on. It’s the same is with going to a dinner. Think of some small rituals to do before going to any dinner and follow them before going to this one; this will help you to avoid the feeling of anxiety and will calm you down. Would you like to have tense guests at your home? I guess not.

Entering the home of the Hatter: what to do?

Sam: It is not like you are the only one worried about the dinner; the host  may even be more worried as the owner of the event. So there your both are: worried, a bit lost, with many questions in your minds; more like those Wonderland twins than yourselves.

If you want your evening to be nice and easy, you have to be no less than nice and easy-going yourself.  Though William is the one hosting the dinner, nothing can happen without your active participation. Small talk always helps, compliments always please  hearts, and so does a little help. Like I wrote in my earlier blog posts, it is very important to give in order to get, and this applies to both the guest and the host.

Should I tell the host if something goes wrong or should I remain silent?

Sam: A friend of mine told me she stopped going to her long time hair stylist, just because, the stylist was talking all the time. My friend is one of those people who are kind of allergic to chit-chatting. Ever since her hair looks terrible and it makes me wonder if it  wouldn’t have been easier just to tell the stylist to talk a little less. ‘With experience we grow” as it was once said. If something went wrong  whilst you were hosting, would you like your guests to tell you? I guess you would. Nobody wants to lose their muchness.

After  the conversation with Sam I felt way muchier than I was before. And the dinner went just perfect.

 Simon

Walking down the memory lane: different ways to eat a hot dog

Today while checking some online menus and trying to decide which restaurant to choose for tonight’s dinner, I got a text message form “Mike the Smiley” I wrote about last week.

Following the good emotions brought up by my long time no see friend; I was up for visiting somewhere offering hot dogs. I remembered a pub I have never been to (even if it is just around the corner of my building) and decided to give it a chance. I tried to reach some friends to join me, but they were either busy or lazy.

When I entered the pub, I saw how crowded it was. As the waiter gave me a wry smile and suggested I wait a bit, I crashed on a chair next to the bar. I saw some people staring at me with a pity, yet no one came to invite me to join their company. But what did I expect from people I had never met before? If I were them, I would have probably done the same. However, when I came to Mikes’ party full of strangers, I honestly felt welcomed, even if the feeling was mixed with some modesty and awkwardness from being a stranger somebody’s home.

 

 

I got my table after few quite uncomfortable people-kept-staring-at-me minutes and started to study the menu. Unfortunately, this place didn’t have any hot dogs on their menu, but, to my surprise, the kitchen agreed to make one for me if I brought my own components. It was not a big deal to do that as the grocery shop was in front of the pub. I got my hot dog and it was just perfect (bonus points to the pub!) but not enough to calm my belly. I knew it would be too much to ask for one more (and for me to go to the shop again) so I ordered a plate of nachos. The waiting process took a while and I went down the memory lane remembering the evening at Mikes’, when I ate as much as I wanted to and was not afraid to ask for more.

I paid my bill and left the pub quite happy, a bit lonesome. I might go back there one day. That’s the deal with public eating places: you can have a good meal and a good time there, but little else remains.I doubt I’ll ever think of hot dogs without thinking of the first time I entered a dinner party at local hosts’, of the host  Mike the Smiley and of all the emotions and experiences that I took home with me.  I still have jokes to remember and people to miss from that evening and, what is more, an urge to do it again and again.

 

 

Best Places For Food Festivals in South East Asia

Too much to eat in Asia on your bucket list? How about food festivals as your culinary and travelling choices? We at Plate Culture have done a bit of research and here’s five upcoming festivals in the Asian Pacific region that you might want to attend!

1. Lechon Festival at Balayan, Batangas THE PHILIPPINES – 24 June 2014

Lechon, also known as roasted pig with crispy skin, is not only a popular delicacy in the Philippines, but also the main star of provincial festivals throughout the year. The charcoal roasted yummies are very often dressed up in colorful costumes during parades, notably superhero figures! The upcoming Lechon festival will be at Balayan, Batangas in June. Just one note of warning: watch your cholesterol level.

2. Food Taipei, The 24th Taipei International Food Show, TAIWAN – 25 – 28 June 2014

Showcasing a dazzling variety of food products and food events, Food Taipei brings businesses and consumers together in one spot. Newest trends in food and wine pairing? Check. Emerging food markets? Check. If you’re a business minded foodie, you would relish the opportunity of networking and learning  with food industry experts – while indulging your taste-buds at the same time!

3. Singapore Favourite Food, SINGAPORE – 11 – 20 Jul 2014  

Singaporeans love their food to the extent that they created a colloquial phrase “Die Die Must Try”, mainly used when tasting dishes. This is probably our favorite event since it’s the most prominent merging of food and culture in a young, fast-paced country. “The nation’s top 40 dishes…chilli crab, nonya kueh, curry fish head and BBQ stringray…in one stop”. Singapore Favourite Food festival just around the corner.

4. Icheon Rice Culture Festival, KOREA – 22 Oct – 26 Oct 2014

There’s more to Korea than just Gangnam Style, you know. Ancient traditions and modernity bubbling alive in the vibrant Korean food culture – yum! Rice agriculture is an important economic activity in the Asian Pacific region. With Icheon historically providing rice of the highest quality in Korea, this event would certainly provide valuable insights into rice, the staple dish of many Asian countries!

5. Malaysia International Gourmet Festival –  1 – 31 October 2014

While hawker stalls have long dominated the Malaysian food scene, fine dining culture is a relatively new fixture among most Malaysians. With the tagline “An Invitation to Dine with the Best”, this festival features some of the best world class chefs right in the heart of Kuala Lumpur, Malaysia’s capital city.