The Traveling Palate

Ingredients 1 whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 3 tablespoons soy sauce 1 tablespoon honey 1 orange, sliced in rounds 1 tablespoon chopped fresh parsley, for garnish 5 green onions 5 tablespoon plum jam 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar 3   tablespoons cup finely chopped chutney Instructions: Rinse the duck inside and out and dry. Cut off tail and discard. Mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Add 1 teaspoon of the mixture into the cavity of the duck. Stir 1 tablespoon of the soy sauce into the remaining spice mixture and rub over the entire outside of the duck. Cut one green onion in half and tuck inside the cavity of the duck. Cover and refrigerate the bird for at least 2 hours, or overnight. Place duck breast side up on a rack in a big enough wok or pot a...

Ecuadorean Fish Ceviche with Shrimps Also known as Mix Ceviche (Ceviche Mixto) Ingredients: 2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces. 2lb of shrimps. 2 red onions diced very finely. 3 Garlics 4 tomatoes diced very finely. 2 bell peppers, assorted colors, chopped very finely. ~20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade. 1 bunch of cilantro (also known as coriander) chopped as finely as possible. A few tablespoons of oil (sunflower, avocado, etc), adjust to taste. Salt to taste. Recipe: Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours. Cut the garlic in small cubes (the smaller the...

Pad Thai, is well -known as the must-order food when you enter Thai’s restaurant. It is a stir-fry noodle with special source topped with fresh or dry shrimp and serving hot. The pad Thai sauce is easier to create than the more-common tamarind-based variety The good Pad Thai supposes to be dry and light body and look fresh with balance of all combination. It should not look soak and oily. The fresh crunch peanut will put on top to make a better taste. Note : Alternatively, fresh shrimp may be replaced by chicken or Tofu. Figure 1 : Pad Thai (www.rasamalaysia.com, 2009) . Ingredients -          1/2 package Thai rice noodles -          1-1/3 cup bean sprouts Optional -          1/2 banana flower Optional -          1-1/2 cup Chinese chives Optional -          2...

Ecuadorean Shrimp Ceviche The original Ceviche Shrimp ceviche or ceviche de camarón is one of the most popular Ecuadorian  Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this type of ceviche is that the shrimp are already cooked. So if you have health concerns or aren’t comfortable with the idea of trying to make homemade fish ceviche – which is typically raw fish “cooked” by the acidity of lime juice – then this one is perfect for you, especially if you want to try it for the first time. Though making fish ceviche  with fresh high quality fish and keeping it refrigerated makes it a safe to make at home dish, so once you are comfortable with the shrimp variation I recommend that you try the fish one.

This menu is the Thai’s favourite dish. In Thai, “kow” mean rice and “pad” means stir-fry, “kraprow” is holy basil and “moo” means pork. Altogether, this dish is a stir-fry pork with fragrant holy basil served with stream rice and fried egg. The feature of this dish is the combination of hot and spicy, fragrant and delicious. Note : Alternatively, if you can’t find the Thai holy basil you can use Thai sweet basil or regular Italian basil. Figure 1 : Kow pad kraprow moo. Ingredients -          6 garlic cloves, peeled -          6 bird’s eye chillies -          1 large red chilli, cut into chunks -          A pinch of sea salt -          1 tablespoon sweet soy sauce -          1 tablespoon light soy sauce -  ...

Switzerland is a country best know for its watches, chocolates, cheese, and hiding James Bond villain's money in secret bank vaults. Fondue au Fromage falls into the cheese category, in fact it is a dish made almost only with Swiss cheese. This is a dish that is perfect for a cold winter day with friends or during a ski trip. For the dish you will need: Recipe for 4-5 people: 2 slightly crushed cloves of garlic 400g Guyère cheese (shredded) 100g Emmentaler cheese (shredded) 100g Vacherin cheese (shredded) 20ml Cornstarch 310ml Riesling white wine, or other dry white wine that is available in your country Add Pepper, Nutmeg, Kirsch liquor based upon preferences At least 5 fresh baked baguettes (french bread) cut into about 5cm-10cm cubes Additionally you will need an electric cook plate and a pot. Instructions: 1. Rub the pot down with the garlic, leave the remaining garlic in the pot 2. Throw in the pot all the cheese, starch, wine and optional spices 3. Stir...