You’ve finally worked it out. The trip of a lifetime that you’ve talked about and planned for with spectacular sightseeing and exotic destinations is finally on the calendar. Have you forgotten anything? What about a well-researched food itinerary?
Knowing something about the people you’ll visit, how they live, what they wear, and the language they speak is a significant part of a successful trip. So is knowing about the food. Why not take that experience further by cooking some recipes from the country you’re about to visit?
Planning ahead isn’t just about scoping out the famous sights you’ll visit. It is also about indulging in the pleasure of eating new cuisines. Researching recipes made with unfamiliar ingredients and learning the culinary customs of the cities, towns, and countries before you depart gives you a real advantage. Involving the entire family in the research makes kids feel part of the planning and goes a long way toward ensuring a rewarding vacation.
Eating the world at home before you depart gets you and your family ready to dig in once you arrive. Setting time aside in your travel planning for eating explorations will make sure you get to taste what local people eat. The looming question “what are my kids going to eat?” should be something to think about before you travel, not a last minute decision. Most kids have a yuck list of foods they say will never cross their lips. “Gross, no way am I touching that.” “I just want it plain.” “The potato touched my burger.” Or the famous “You know I hate that.”
Traveling together is a perfect chance for families to get to know each other in a whole new way. Get everyone involved in making plans.
Cooking and eating the foods of where you’re going to travel have the potential for a big pay-off. When your picky eaters recognize something on a menu you’ve prepared at home, they might just be willing to try it again because they already know what it is and like it. They might even have helped cook it! Another tip to consider is to put out, a few weeks before your departure, maps and guidebooks for the family to explore. Learn what fruits, spices, condiments, vegetables, meats, and seafood are served in local restaurants and sold in markets. What utensils are used to eat with and how? Everyone knows about chopsticks in China, but what about Thailand? There you usually eat your meals with a spoon, with the fork used to push food onto the spoon. Don’t ask for chopsticks there unless noodles are part of the dish you’ve ordered.
Traveling together is a perfect chance for families to get to know each other in a whole new way. Get everyone involved in making plans.
Learning a few basic phrases of the language — such as “Hello,” “Good morning,” “Thank you,” and even “Where is the bathroom?”— is a real plus. And you’re likely to win the hearts of restaurant and hotel staff when you use them. Make a surprise gift to your kids of a food diary they can use to record what they eat and their reactions to the dishes. A record of food photos will also be a very cool way to impress everyone upon returning home. Think about scheduling lunch or dinners at restaurants in parts of the city you’ll be close to on one of your sightseeing trips. “Here’s what we ate near the Eiffel Tower.” What about blogging food discoveries back to friends at home? I still remember sharing my first Belgian waffle with my sister and brothers at the New York World’s Fair (yes, I’m that old). Treasured family photos show all of us, faces covered with whipped cream, grinning ear to ear, loving our first taste of Belgium.
Here are three recipes from Thailand, Brazil, and Mexico for kids and their families. The regal Galloping Horses from Thailand combines sweet, spicy, and crunchy ingredients with Thai fish sauce for authentic flavor. Fresh Shrimp and Black-Eyed Pea Salad is bound to whet your appetite for the Portuguese-inspired cooking of Brazil. The much loved Picadillo, the ground meat filling for tacos, enchiladas, and tostadas, gives an authentic taste of Mexico.
As they would say in Thailand, “Churnrub prothan mak mak na kha” or “Make yourself at home and eat all you like.”
Ground Meat Filling for Tortillas (Picadillo)
Ingredients
- •2 dried ancho chilies
- •1 medium white onion
- •2 large ripe tomatoes or 237 ml (1 cup) canned chopped plum tomatoes
- •2 cloves garlic
- •10 to 12 pimento-stuffed olives
- •5 ml (1 teaspoon) ground cinnamon
- •1.25 ml (¼ teaspoon) ground cloves
- •118 ml (½ cup) raisins
- •118 ml (½ cup) slivered almonds
- •5 ml (1 teaspoon) salt
- •5 ml (1 teaspoon) brown sugar
- •30 ml (2 tablespoons) olive oil or vegetable oil
- •453 grams (1 pound) ground beef (sirloin or top round)
- •79 ml (⅓ cup) chicken stock or water
Preparation
Place the ancho chilies in a bowl and cover with 118 ml (1/2 cup) hot water. Let stand for 15 minutes. Meanwhile, peel and coarsely chop the onion and measure out 237 ml (1 cup). Cut off the stem circle from the tomatoes (or drain canned tomatoes) and measure 237 ml (1 cup).
Peel and chop the garlic. Chop the olives. In a small bowl combine the cinnamon, cloves, raisins, almonds, black pepper, salt, and brown sugar.
Heat a 25 to 30 cm (10 to 12 inch) skillet with the oil over medium-high heat for 30 seconds. Add the ground meat and cook stirring to break up the meat, until the meat is no longer pink. Turn off the heat. Using a slotted spoon, transfer the meat to a bowl and keep it nearby.
Remove the chilies from the soaking water and squeeze out excess liquid into a bowl; save the liquid. Discard the stems and coarsely chop the chilies.
Return the skillet to medium heat. Add the tomatoes and chicken stock. Cook, stirring occasionally, for 5 minutes. Return the meat to the skillet, add the spice mixture, and stir well. Cover the pan, reduce heat to low, and simmer for 8 to 10 minutes. Serve hot.
Fresh Shrimp and Black-Eyed Pea Salad
Ingredients
- •454 grams (1 pound) fresh or thawed frozen shrimp
- •7.5 ml (1½ teaspoons) salt
- •454 grams (1 pound) dried black-eyed peas
- •1 small yellow onion
- •237 ml (1 cup) bottled all-natural clam juice
- •1 medium red bell pepper
- •8 to 10 sprigs flat-leaf parsley
- •1 garlic clove
- •59 ml (¼ cup) extra-virgin olive oil
- •15 ml (1 tablespoon) white wine vinegar
- •5 to 6 large lettuce leaves (Romaine, green, or red leaf), washed and dried
- •1 lime, sliced
Preparation
Carefully peel the shrimp, leaving the tails on. Discard the shells. Remove and discard any black veins on the shrimp. Place the cleaned shrimp in a large bowl and add 2.5 ml (1/2 teaspoon) of the salt and 237 ml (1 cup) cold water. Toss well and refrigerate.
In a medium saucepan combine the black-eyed peas and enough water to cover them by 2.5 cm (1 inch). Bring to a boil over high heat and cook for 1 minute. Remove the pan from the heat and allow to soak for 1 hour.
After the peas have soaked, peel the onion and cut it in half. Drain the peas and return them to the pan. Add the clam juice, onion halves, and enough freshwater to cover everything by 2.5 cm (1 inch). Bring to a boil over high heat, reduce heat to low, and simmer until the peas are tender, about 35 minutes. During the last 10 minutes of cooking, add 2.5 ml (1/2 teaspoon) salt.
Drain the peas and remove the onion halves. Rinse the peas under cold running water, drain again, and let cool completely. Meanwhile, cut the red onion into small chunks, measure 177 ml (3/4 cup) and set aside. Wash the bell pepper and remove the stem. Slice it into thin strip then crosswise into small squares. Measure out 237 ml (1 cup) and set aside. Slightly crush the garlic with the flat side of a knife, and discard the skin.
Remove the shrimp from the refrigerator and drain well. Heat the olive oil in a 25 cm (10 inch) skillet over medium heat for 30-40 seconds. Add the chopped red onion and stir for 3 to 4 minutes. Add the garlic and bell pepper and stir for another 2 to 3 minutes. Add the drained shrimp, vinegar, remaining 5 ml(1 teaspoon) of salt, and the parsley. Sauté until the shrimp turn bright pink and are tender and just cooked, 2 to 3 minutes. Remove from heat and let cool for 5 minutes.
Combine the drained peas and the shrimp in a large bowl. Refrigerate until completely cooled. Arrange the lettuce on a platter, then spoon on the shrimp and peas, and garnish with lime slices. Serve cold.
Galloping Horses (Mah Haw)
Ingredients
- •1 fresh pineapple or a 567 ml (20-ounce) can of sliced pineapple
- •1 seedless orange
- •4 to 5 sprigs of cilantro
- •1 or 2 red jalapenos or serrano chiles
- •1 clove garlic
- •15 ml (1 tablespoon) peanut or canola oil
- •227 grams (8 ounces) ground pork or ground turkey
- •30 ml (2 tablespoons) crunchy peanut butter
- •15 ml (1 tablespoon) Thai fish sauce
- •30 ml (2 tablespoons) light brown or turbinado (raw) sugar
Preparation
If you’re using a fresh pineapple, ask an adult to cut off the top and the bottom inch, and to remove the outer skin. Cut the pineapple in half and remove the hard inner core. You will need 16 pieces of pineapple. Cut off four slices about 1.2 cm (1/2 inch) thick, and cut each one into 4 pieces. If you are using canned pineapple, cut four slices into four pieces.
Peel the orange and cut off four 1.2 cm (1/2 inch) thick slices. Cut each slice into 4 pieces.
Be sure to wear rubber gloves for the next step, or ask an adult for help in cutting the chilies in half and removing the seeds. The oil in chilies is very hot, so do not put your hands near your face, and wash your hands after you take off the gloves. Cut the chilies into small pieces and set aside.
Crush the garlic cloves by pressing hard on it with the side of a large flat knife, and remove the skin. Chop the garlic and set aside. In a small bowl combine the peanut butter with 30 ml (2 tablespoons) of cold water, and mix it until smooth.
Heat the oil in a 23 to 25 cm (9 to 10 inch) skillet over medium-high heat until hot but not smoking. Add the garlic and ground meat. Stir for 3 to 4 minutes until the meat has lost its pink color. Lower heat to medium and add the peanut butter, fish sauce, sugar, and chopped chilies. Stir to mix well and cook for a few more minutes.
Transfer the filling to a bowl and add the chopped cilantro. Mix well and allow to cool completely. It can be refrigerated for up to 1 hour.
Arrange the fruit slices alternating pineapple and orange slices. Place a cilantro leaf on each piece of fruit. Top the fruit with some of the meat mixture. Serve at room temperature.