Food Around The World: Part I


Pulled Pork, El Salvador

NassiCampurNasi Campur, Indonesia

RotisseriChickenCaribbean Chicken, Honduras

goatandriceFried Goat, SenegalStewedBeef

Stewed Beef, Belize

VeggieRiceCurryVegetable Curries, Sri Lanka

PadThaiPakPad Thai, Thailand

ChickenKebabChicken Kebab, Turkey

IMG_2470Rotisseri Chicken, Mexico

FriedChickenFried Chicken, Belize

AssortedMeatAssorted Meats, Taiwan

BoiledChickenBoiled Chicken, Guatemala

VeggieDhalBahtDhal Bhat, Nepal

IMG_7382Chopped Roti, Sri Lanka

moleChicken Mole, Mexico

ChickenBBQBBQ Pork, Honduras

PotatoCurryDhalChicken Curry, Malaysia

VeggieDhalBaht3Veggie Dhal, Sri Lanka

P1010281Quesadillas, Mexico


Recipe: Sri Lanka

100_3180 deviled potatoes 2nd best textDry Potato Curry

This is a pretty typical everyday Sri Lankan side dish,  one of my favorite aspects of any Sri Lankan meal. It is usually served beside rice, curried vegetables and either chicken or fish.


500g of potatoes – boiled, peeled and cubed

3-4 curry leaves

1/2 teaspoon turmeric

1/2 teaspoon dill seed

1 large onion – chopped

1 teaspoon cumin

2 teaspoons chili pieces

1 teaspoon mustard seeds

2 tablespoons cooking oil

2 tablespoons desiccated coconut


Dry roast cumin, dill seed and chili pieces for one minute in a pan. Into the same pan, add the oil, onions, mustard seeds and curry leaves.
When the onions are nicely browned, add the potatoes, turmeric, salt and coconut.
 Stir and toss until potatoes have absorbed the spice mixture.
 Sprinkle with chopped fresh coriander leaves and serve hot.

Recipe From Thailand: Kao Kah Moo

Screen shot 2013-06-09 at 18.28.52Kao Kah Moo is a traditional Thai pork dish. It is often served in street stalls and in shopping center cafeterias. Here is how to make it!


1 pork shank about 2 lbs

3 cups peanut oil

6-8 cups water (enough to cover the meat)

5-6 fresh coriander plants (cilantro)

5-8 large garlic cloves

10 Sezchuan peppercorns

2 whole star anise

2 small cinnamon sticks

6 black peppercorns

1 teaspoon black soy sauce

3 tablespoons thin soy sauce

2 teaspoons course sea salt

2-4 tablespoons sugar (to your liking)

1 teaspoon Chinese five spice powder

5 hard-boiled eggs peeled (optional)

1.5 cups pickled mustard green

10 stems fresh bokchoy, steamed

2 cups steamed jasmine rice


Heat peanut oil in a wok or large pan over a medium heat. Add pork shank and turn up heat. Fry until golden brown on both sides. Remove shank from the oil.

Smash the garlic, peppercorns and cilantro into a fine paste and set aside.

Place the fried pig led into a pot and cover with water. Add garlic paste mixture, star anise, both soy sauces, cinnamon, salt, sugar, five-spice, and eggs.

Bring pot to a boil and then reduce the heat. Cook for another 2-3 hours or until the meat becomes tender.

While the pork is cooking, thinly slice the pickled mustard green and squeeze out the pickling juices. Then boil it 1 cup of water until water evaporates. Set aside.

Just before the meat if finished, cook off rice, steam bokchoy and put together chili sauce.

Chili Sauce Ingredients:                                                                                                                                                                                                    

2-3 Thai chili peppers

½ cup vinegar

1 teaspoon salt


Smash Thai chili peppers into paste and add to vinegar and salt in a small bowl.

Serve alongside the dish.


Serve the cooked meat over steamed Rice, topped with pickled mustard green alongside steamed bokchoy, boiled eggs and chili sauce. Use the extra liquid from stewing the pork as gravy.