About us

By
The Traveling Palate is a food blog, created by Ang, Chat, and Edouardo. It brings the combined experiences of three food lovers from around the globe.

Popular posts from this blog

Fondue Au Fromage

By
Image
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...
Read more

Ecuadorean Mixed Ceviche

By
Image
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...
Read more

Kow pad kraprow moo (Rice topped with stir-fried pork and holy basil)

By Anonymous
Image
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 -  ...
Read more