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22 Different Types of Flour and What They’re Used For

different types of baking flour

First of all, I have to give credit where credit is due. This list originates from Sourdough by Science by Karyn Lynn Newman, PhD. It’s a baking book that has truly resonated with me, far surpassing anything else I’ve read on sourdough. If you want to learn to bake artisanal sourdough from the comfort of your home, this is the book for you. I’ve learned a lot from it and have begun a sourdough starter that will hopefully last a lifetime from what I’ve taken in by Newman’s teachings.

Flours Made from Common Wheat

All-Purpose Flour

All-purpose flour is your standard white flour that is arguably the most versatile of all types of flour. It is milled from either hard or soft wheat and has a moderate protein content of 10-12% after being sifted to remove the bran and germ. This type of flour can be used for everything from pies and pastries to bread and biscuits. All-purpose flour comes bleached or unbleached, with the bleached version being finer and having a slightly higher protein content.

Bolted Flour / Sifted Flour / Extracted Flour

Bolted flour is flour that has been sifted to remove the bran and germ, leaving only the endosperm. This type of flour is also known as extracted or sifted flour. The protein content of bolted flour is lower than that of all-purpose or whole wheat flour, making it better suited for delicate baked goods such as cakes, biscuits, and pastries.

Bread Flour

Bread flour is a type of wheat flour that has a higher protein content than all-purpose or unbleached flour. It is milled from hard wheat and has a gluten content of 12-14%. The high protein and gluten content makes bread flour ideal for, you guessed it, bread! This type of flour will give your bread a chewy texture with a slightly crisp crust.

The main difference between whole wheat flour and all-purpose flour is the coarseness of the grind. All-purpose flour is a medium grind that lies in between fine pastry flour and coarse bread flour. Whole wheat flour, on the other hand, is ground much more coarsely from the whole wheat berry, making it ideal for heartier baked goods like bread and rustic rolls. 

While all-purpose flour can technically be used for any type of baking, each type of flour has specific qualities that make it better suited for certain tasks. For instance, whole wheat flour lends a denser texture and nuttier flavor to baked goods, whereas all-purpose or Cake Flour will produce something more tender and light.

Tipo 00

Answer: Tipo 00 flour is a high-quality Italian flour that is often used for pasta and pizza dough. The flour has a low protein content, which makes it ideal for delicate baked goods that don’t need to rise a lot. The flour is also finely ground, which makes it easy to work with and produces a light, airy texture in baked goods.

Vital Wheat Gluten

Answer: Vital wheat gluten flour is used as a binding agent in many recipes. It helps to hold the ingredients together and gives a chewy texture to baked goods. It’s also used as a bread improver, which makes bread dough more elastic and helps it rise higher.

White Flour

White flour can refer to any type of refined wheat flour that has been sifted to remove the bran and germ. Colloquially, it can also refer to all-purpose flour interchangeably.

White Whole Wheat Flour

White whole wheat flour is a type of wheat flour that is milled from white wheat. It has a similar protein content to all-purpose flour but with the added nutrition of whole wheat flour. White whole wheat flour can be used in place of all-purpose flour in most recipes, although it may produce a slightly denser end result.

Whole Wheat Flour

Whole wheat flour is a type of flour that is made from the entire wheat kernel, including the bran and the germ. It is a less refined option than all-purpose flour, and as a result, it has more nutrients and fiber. Whole wheat flour can be used for baking breads, cakes, muffins, and other baked goods. When baking with whole wheat flour, you may need to add additional liquid to your recipes since whole grains absorb more liquid than refined grains. You can substitute whole wheat flour for all-purpose flour in most recipes, but you may need to experiment to find the right ratio for your particular recipe.

Flours Made From Ancient Wheat

Durum

Durum flour is used for making pasta because of its high gluten content. It’s also sometimes used in breadmaking, although it doesn’t have as much gluten as bread flour and can result in a loaf that’s more crumbly than usual. Durum is commonly found in the form of semolina, best used as an accent flour rather than a main component.

Einkorn / Farro Piccolo

Einkorn flour is a type of whole wheat flour that is milled from an ancient variety of wheat known as Einkorn. This wheat has a lower gluten content than modern wheat, making it more suitable for people with gluten sensitivities. Additionally, Einkorn flour contains higher levels of some vitamins and minerals than regular whole wheat flour.

Einkorn flour can be used in most recipes that call for whole wheat or all-purpose flour. It can be substituted one-for-one in baking recipes, or used to make pasta, bread, and other dishes. When baking with Einkorn flour, you may need to add additional moisture to your recipe since this type of flour absorbs liquid more readily than other

Emmer / Farro

Spelt flour is a type of wheat flour that has a nutty, slightly sweet flavor. It’s often used in baking breads, rolls, and muffins. Spelt flour can be used as a substitute for other types of wheat flour in most recipes. When substituting spelt flour for all-purpose or whole wheat flour, you may need to add a little more liquid to your recipe. Spelt flour is also available in whole grain form, which contains the bran and germ from the wheat kernels. This makes it more nutritious than refined spelt flour, but it also gives baked goods a coarser texture.

Khorasan

Khorosan spelt is an ancient grain that has recently become popular in the baking world. It is high in protein and fiber, and has a nutty flavor that makes it a great substitute for traditional wheat flour.

Some people find that spelt khorosan causes less gluten sensitivity than traditional wheat flour, so it’s a good option for people who have trouble digesting gluten. It can be used in any recipe that calls for wheat flour.

Spelt / Dinkel / Farro Grande

Farro grande flour is a type of wheat flour that is most commonly used in Italy. It is made from durum wheat, which is the same type of wheat that is used to make semolina flour. Farro grande flour has a high protein content and a coarse texture.

Most often, farro grande flour is used to make pasta. The flour can also be used for pizza doughs and some types of breads. When making pasta with farro grande flour, it is important to use a lower temperature when cooking the noodles so that they do not become chewy or tough. If you are looking for a delicious and healthy alternative to other types of pasta, then definitely give faro grande pasta.

different types of flour

Non-Wheat Flours

Amaranth

Amaranth flour is made from the tiny, grain-like seeds of the amaranth plant. The plant is a native of South America, but it’s now grown all over the world.

Amaranth flour is high in protein, fiber, vitamins and minerals. It can be used to make bread, tortillas, pancakes, and other baked goods. It can also be used as a thickener for soups and sauces. It also contains lysine, an amino acid that is not found in most other grains. This makes amaranth a good choice for people who follow a gluten-free diet.

Barley

Barley flour is a type of whole grain flour that is made from ground barley. It is generally used in baking because of its high nutritional value and its ability to produce a dense, moist texture in baked goods. Barley flour is also high in fiber, which can help to regulate digestion, and it is a good source of vitamins and minerals, including folate, magnesium, and selenium.

Buckwheat

Buckwheat flour is a great way to add nutritional value and flavor to breads. It is high in protein, fiber, and minerals, and has a slightly nutty flavor that goes well with many other flavors.

Some people find buckwheat flour to be a bit gritty if used too heavily, so it is often mixed with other flours such as wheat flour or all-purpose flour. However, it can also be used on its own in recipes that call for a smaller amount of flour.

Corn

Corn flour is used in combination with other flours to give a bread a more complex flavor. When ground coarsely, corn flour can be used like semolina to dust a baking pan to prevent the dough from sticking.

Diastatic Malt Flour

Diastatic malt flour is a type of malt flour that contains enzymes that break down starch into fermentable sugars. These fermentable sugars are then used by yeast to produce carbon dioxide and alcohol.

Diastatic malt flour is often used in breadmaking to improve the flavor, texture, and rise of bread. It can also be used to help your dough stay more elastic, which can lead to a more consistent loaf shape.

Millet

Millet flour originates from Africa, often used to add an extra crunch or for its nutritional benefits. Millet flour contains B-vitamins, iron, magnesium, and fiber.

Oats

Rolled oats are a fantastic ingredient to use when baking bread. They add a lovely texture and flavor to the bread, and also help to keep it moist. I like to use them in combination with other flour types, such as whole wheat or rye. You can add them into most recipes that call for flour, or simply use them as a top layer on your dough before baking. If you’re looking for a really great oatmeal bread recipe, I highly recommend Nancy Silverton’s popular cookbook, “Breads from the La Brea Bakery.”

Rice

Rice flour is often used for baking bread because it produces a lighter, softer texture than wheat flour. It can also be helpful for people who are gluten-free or have celiac disease. When substituting rice flour for wheat flour, you will usually need to use less of it since it is not as dense. You may also need to add more liquid to your recipe. Adding a teaspoon of xanthan gum per cup of rice flour can also help to mimic the gluten in wheat flour and make your baked goods more resistant to crumbling.

Rye

Rye flour is a unique type of flour that can be used for baking bread. Breads made with rye flour tend to be denser and have a more hearty flavor than breads made with other types of flour. Additionally, rye flour can help to give bread a more “rustic” appearance. When using rye flour in baking, it is important to keep in mind that it does not work well as a substitute for other types of flour. It is best used in recipes that specifically call for it.

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33 Filipino Street Foods You Have to Try When You Visit

Filipino street food

Discovering Filipino Street Food

When it comes to street food, there’s no place quite like the Philippines. The country’s vibrant culture and love of good food are on full display in its numerous stalls and carts, serving up some of the most delicious dishes you’ll ever taste.

From sizzling sisig to savory halo-halo, Filipino street food is as varied as it is delicious. And with so many different options to choose from, there’s something for everyone to enjoy.

So if you’re looking to explore the amazing world of Filipino street food, this blog will go over  some of the best Filipino street food dishes you need to try.

How is Filipino street food prepared?

Filipino street food is typically cooked on an open grill or over a charcoal fire, giving it a distinctive smoky flavor. This cooking method also allows the food to be cooked quickly, so it’s perfect for those who are always on the go.

Another popular cooking method for street food is frying, which is often used for dishes like lumpia or kwek-kwek. This cooking method not only gives the food a crispy texture, but also seals in all the flavors, making it even more delicious.

How much does Filipino street food cost?

Filipino street food is very affordable, with most dishes costing less than $2. This makes it the perfect option for those on a budget or those who want to try a variety of different dishes.

Filipino Barbecue

When it comes to street food, there is nothing more iconic than barbecue. And when it comes to barbecue, there is nothing more delicious than Filipino-style barbecue. There is something about the way that Filipinos cook their meat that just makes it irresistible. The secret lies in the marinade, which typically consists of soy sauce, vinegar, garlic, pepper and sometimes sodas like 7-Up or Dr. Pepper. This combination of flavors brings out the natural taste of the meat, making it juicy and flavorful.

One of the best things about Filipino barbecue is that it is relatively cheap. You can usually get a plate of pork or chicken for less than $2. And if you’re feeling extra hungry, you can always add on a side of rice or noodles.

Filipino barbecue

Isaw

If you’re looking for something a little different, then you need to try isaw. Isaw is basically grilled chicken intestines. Yes, you read that correctly. Chicken intestines. But before you write it off as gross, just know that it’s delicious.

The intestine is first cleaned out and then marinated in a mixture of vinegar, garlic and pepper. After that, it’s grilled over hot coals until it’s nice and crispy.

Isaw is typically served on a stick, making it the perfect street food. And at less than $1 per piece, it’s also quite affordable.

If you’re feeling adventurous, then isaw is definitely worth a try.

isaw

Offal (Laman Loob)

If you thought isaw was strange, then you’re in for a real treat with laman loob. Laman loob is basically grilled offal, which includes organs like the liver, heart and lungs.

Like isaw, laman loob is first cleaned and then marinated. After that, it’s grilled over hot coals until it’s nice and crispy.

Laman loob is often served on a stick, but you can also find it served on a platter with rice. It’s definitely not for the faint of heart, but if you’re feeling adventurous, then laman loob is worth a try.

Calamares

Calamares is a dish that consists of battered and fried squid. It’s a popular street food in the Philippines and it’s usually served with a dipping sauce made from vinegar, garlic and chili peppers.

calamares

Image Source: Angsarap.net

Balut

Balut is a Filipino delicacy that is made from fertilized duck eggs. The eggs are incubated for 14 to 18 days before they are ready to be eaten.

When they are ready, the eggs are boiled and then served in a soup or with vinegar. Balut is often considered to be an aphrodisiac, so it’s definitely worth a try if you’re feeling adventurous.

balut

Image Source: Culture Trip

Betamax / VCD / DVD

Betamax is a street food that consists of grilled chicken or pork blood. It’s marinated in a mixture of vinegar, garlic and pepper before it’s grilled. The result is a delicious and slightly eerie-looking treat shaped into black boxes that look like the outdated technology known as Betamax. Betamax comes in a wide variety of smells and tastes, ranging from mild to offensive. Served with a side of spicy vinegar, sinamak.

Today, betamax is no longer offered on the streets of the Philippines, replaced with VCD or DVD. It’s essentially the same dish shaped into round pucks, resembling video discs. You can find them served on their own, fresh off the grill or in soups.

betamax

Image Source: Cooking Chew

Adidas

As you might have already guessed, Filipinos love to give street foods funny names, often rooted in pop culture. Adidas is no exception, a common name given to grilled chicken feet because the 3 toed chicken foot reminds many of the iconic 3 stripes of Adidas.

Filipino chicken feet

Image Source: Eat PH

Helmet

No part of the chicken is not wasted in Filipino street food, including chicken heads! Colloquially known as just “helmet”, Filipinos eat fried chicken heads on skewers. The skin covering the chicken head has more fat deposits than the chicken feet. You may remove the brain and other entrails from the skull using a hammer or mallet.

Filipino helmet street food

Image Source: Pinoy Easy Recipes

Walkman

Before being grilled, pigs’ ears are sliced into bite-size pieces. In the ’80s, Filipinos dubbed it the Walkman when Sony’s popular gizmo was at its peak of popularity, and the name just stuck. Chicken neck, gizzards, and liver are among the numerous pig and chicken parts that may be cooked on a charcoal grill; however, not all parts acquired pop culture names such as the Walkman, Adidas, Helmet, and Betamax.

Try out the restaurant sisig — a hash of chopped pig ears, snout, liver, jowls, onions, and spices served on a sizzling platter — as an alternative to the street Walkman.

walkman street food

Image Source: Kawaling Pinoy

Kwek-Kwek

This is another popular street food made of chicken or quail eggs that have been hard-boiled, peeled, and then skewered on a bamboo stick before being dipped in orange batter and deep-fried. The result is an orange egg with a crispy coating. It is often served with a vinegar-based dipping sauce.

kwek-kwek

Fish Balls and Chicken Balls

These are two of the most popular street foods in the Philippines. They are both made from ground meat (chicken or fish) that is mixed with flour, salt, and pepper before being formed into balls and then deep-fried.

The chicken balls are usually served with a sweet and sour sauce, while the fish balls can be served with a variety of dipping sauces, including vinegar, soy sauce, and chili sauce. Fish balls are also commonly served in soups, much like in Chinese, Vietnamese and Thai dishes.

Bulaklak

Bulaklak is a Filipino dish made with boiled vegetables, usually carrots and potatoes, served with a dipping sauce. The name of the dish literally means “flower” in Tagalog, the native language of the Philippines.

Bulaklak is a popular dish in the Philippines because it’s simple to make and affordable. It’s also a healthy option for those who are looking for a vegetarian meal.

bulaklak

Image Source: Asian Food Network

Sisig

Sisig is a traditional Filipino dish made from pig heads and livers. The name typically refers to the dish made with pork, but can also be made with chicken or tofu. Sisig is usually served over rice, with a side of soy sauce and vinegar. 

The dish originated in the city of Angeles in the Philippines, where it was first made by Lucia Cunanan, also known as Aling Lucing. Cunanan started serving sisig out of her pulutan (bar food) restaurant back in the 1970s. The dish quickly gained popularity among locals and has since spread throughout the country, and even outside of the Philippines. 

There are many different ways to make sisig, but the most common ingredients are pig heads and livers, chopped onions, garlic, chili peppers, and vinegar. The dish is usually cooked in a skillet or wok and can be served with rice or on its own.

sisig

Image Source: Serious Eats

Lechon Manok

Lechon manok is a delicious and tender Filipino chicken dish. The chicken is marinated in a special blend of spices and then slow-roasted over an open fire. The resulting lechon manok is succulent, juicy, and full of flavor. It’s a popular dish for entertaining, and definitely a must-try for anyone visiting the Philippines. Bon appetit!

Lumpia

Lumpia is a Filipino dish made with spring rolls. The word lumpia comes from the Chinese word for “spring roll.” Lumpia is traditionally made with pork, but can also be made with chicken, shrimp, or vegetables. The filling is wrapped in a thin pastry skin and then fried until golden brown and crispy. Lumpia is usually served with a sweet and sour sauce, or a vinegar-based dipping sauce.

lumpia shanghai

Image Source: Rasa Malaysia

Empanadas

If you’re wondering what’s in a Filipino empanada, the answer is a little bit of everything. Filipino food is a blend of various influences, including Spanish, Chinese and American. So, you’ll find that empanadas can vary depending on what region of the Philippines you’re in. But generally speaking, they are made with wheat flour or rice flour dough, and filled with either meat (usually chicken or beef), vegetables or sometimes fruit.

So if you’re looking for something specific, like chicken empanadas, they will likely be filled with shredded chicken, onions, garlic and some type of cheese. Beef empanadas will usually have ground beef (or sometimes stewed beef), potatoes and peas.

filipino empanadas

Image Source: Hungry Huy

Siomai

Siomai is a type of Filipino food that is made with pork, shrimp, and vegetables. The mixture is then rolled into a dumpling and steamed.

Filipino cuisine has been heavily influenced by Chinese and Malay cuisine, so it’s no surprise that Siomai shares some similarities with those cuisines. In particular, the use of shrimp and pork give Siomai a distinctly Filipino flavor.

Proben / Tocino

Proben, also known as tocino, is a traditional Filipino dish made of pork belly that has been marinated and cured in a mixture of vinegar, garlic, soy sauce, and sugar. The pork is then grilled or cooked over charcoal until the exterior is crisp and caramelized.

Proben is often served as an appetizer or main dish, and is often paired with rice and dipping sauces. It can also be used as a filling for various Filipino dishes such as Lumpia (spring rolls) and Pancit (noodles).

Filipino food is known for being flavorful and colorful, and Proben exemplifies this perfectly. The combination of sweet, salty, tangy, and savory.

proben tocino

Image Source: Eat PH

Pochero

Pochero is a Filipino street food dish made with beef, liver, and vegetables. It’s basically a beef stew with a tomato-based sauce. The vegetables usually included in Pochero are carrots, string beans, potatoes, and cabbage.

This dish is very hearty and flavorful, and it’s sure to please anyone who loves Filipino food. If you’ve never had Filipino food before, Pochero is a great place to start. Give it a try!

pochero

Image Source: Foxy Folksy

Palabok

Palabok is a Filipino noodle dish made from a thin rice flour batter and topped with shrimp, pork, chopped hard boiled eggs, chicharron (pork rinds), and a garlic-flavored sauce.

It’s a popular dish in the Philippines and can be found in most restaurants, not just as a street food dish.

palabok

Image Source: Kitchen Confidante

Adobo

Oh boy, where do I even begin with this one? Adobo is one of those things that you just have to experience for yourself to truly understand. While adobo is popular in many areas of Latin America, Filipino adobo is unique and it’s absolutely delicious.

There are many different variations of adobo, but the basic flavor profile is salty, tangy, slightly sweet, and very savory. The key ingredient in adobo is vinegar, which give it that signature tanginess. Soy sauce and garlic also play a big role in the flavor of adobo.

Adobo is typically made with chicken or pork, but you can really use any type of meat (or even vegetables) that you like. The meat is cooked in a mixture of vinegar, soy sauce, garlic, and often other spices like peppercorns or bay leaves.

Adobo chicken is a popular street food dish in the Philippines, and it’s easy to see why. The flavors are absolutely amazing, and it’s a dish that you’ll definitely want to try if you’re ever in the Philippines.

filipino adobo chicken

Image Source: Sandra Valvassori

Tocino

There’s something special about Filipino tocino. It’s sweet, slightly sticky, and incredibly delicious. I’m not sure what exactly makes it so unique, but it’s definitely a dish worth trying if you’re ever in the Philippines.

As far as taste goes, tocino is quite similar to other cured meats like ham or bacon. However, the key difference is the addition of sugar or pineapple juice during the curing process. This gives tocino its characteristic sweetness, which is balanced out by a slight bitterness from the vinegar used in the cure.

tocino

Image Source: Wikipedia

Arroz Caldo

Arroz caldo is a comforting Filipino dish made with rice, chicken, and a spice-infused broth. It’s usually served with a side of dipping sauce (usually soy sauce or vinegar), and sometimes diced green onions for garnish.

The taste of arroz caldo will depend on the type of rice used, as well as the seasonings added to the broth. But in general, it’s a savory and slightly-spicy dish that’s perfect for rainy days or when you’re feeling under the weather. Comfort food at its finest!

arroz caldo

Image Source: All Recipes

Longanisa

Philippine Longanisa is a type of sweet, spicy sausage. It typically contains sugar, garlic, salt, and some version of ground black pepper or chili pepper. The sausage is often made from pork, but can also be made from beef or chicken.

The taste of Longanisa varies depending on the ingredients and the region where it is made. However, it is generally a sweet and spicy sausage that is similar to Spanish chorizo or Italian salami.

longanisa

Image Source: The Eat Down

Tapsilog

Tapsilog is a dish made up of tapa, sinangag (garlic fried rice), and itlog (egg). It’s a popular breakfast dish in the Philippines.

The tapa is usually beef, but can also be pork or chicken. The meat is marinated in soy sauce, garlic, sugar, and pepper then grilled. The sinangag is garlic fried rice. And the itlog is a sunny side up egg.

Tapsilog is usually served with a dipping sauce made from vinegar, soy sauce, and chilies.

tapsilog

Image Source: Bon Appetit

Day Old

While you might at first think that Day Old means you’re getting someone’s leftovers, that’s far from the truth. One Day gets its name from the age of the chicken: one day old chicks that are skewered and deep fried. Day Old is considered a delicacy in the Philippines, but it’s not for the faint of heart.

Turon

Turon is basically a fried banana, and it’s usually served with a dipping sauce made from sugar, water, and vinegar. It’s sweet, sour, and ultra-decadent.

Turon is a popular street food in the Philippines, but it’s also served at special occasions like weddings, parties or your average Filipino family gathering.

turon

Image Source: Hungry Huy

Camote Cue

Camote Cue, a dish made of sweet potatoes, is a popular street food in the Philippines. The sweet potatoes are boiled then skewered and grilled, and then typically served with a sugar or honey glaze.

The dish has a slightly sweet flavor with a smoky taste from the grilling. It’s a popular snack food, but can also be eaten as a main course.

Sorbetes (Dirty Ice Cream)

The sorbetes is refreshing, creamy, and sweet all at the same time. It’s one of those things that’s hard to pin down, but you know it when you taste it.

There are a lot of different ways to make sorbetes, but the standard ingredients are usually milk, sugar, and flavorings like vanilla or chocolate. Some recipes also call for eggs, which makes the sorbetes richer and smoother.

The key to really good sorbetes is investing in some good quality ingredients – using fresh milk from a local farmstead or dairy maker will make a big difference in taste. Filipino sorbetes vendors often use carabao milk, which has a higher fat content than regular cow’s milk.

sorbetes dirty ice cream

Source: Food.com

Halo-Halo

Halo-halo is a refreshing Filipino dessert that’s perfect for hot summer days. It’s a mix of shaved ice, evaporated milk, and assorted fruits and beans. The most common fruits used are bananas, mangoes, and lychees. Halo-halo also typically includes ube (purple yam) ice cream, which gives it a unique taste that you can’t find in other desserts.

The best thing about halo-halo is that it’s completely customizable. You can add or remove any ingredient you want, so everyone can create their own perfect version of this classic Filipino dessert. Halo-halo is a must-try for anyone visiting the Philippines!

halo-halo

Image Source: Serious Eats

Taho

It’s a bit difficult to describe the taste of Filipino taho because it’s a bit unusual, but I’ll give it a try. Taho is made from soybean curd, and it has a pudding-like texture and a slightly sweet, nutty flavor. Some people say it tastes like tofu, while others say it tastes like soy milk. I personally think it tastes more like pudding than anything else. If you’ve ever had Japanese miso soup, the taste of taho will be somewhat familiar to you.

taho

Image Source: Kawaling Pinoy

Puto

Well, puto is a bit hard to describe because it really depends on what kind of puto you’re talking about. There are many different types of puto, each with its own unique flavor and texture.

Generally speaking though, puto is a very soft and fluffy rice cake. It’s often quite sweet, but some putting can also be savory. Filipinos typically enjoy puto with various accompaniments, such as grated coconut, preserves, or savory meat dishes.

So if you’re wondering what puto tastes like, the best way to find out is to try it yourself! Head to your nearest Filipino market or restaurant and give it a taste.

puto rice

Image Source: Kitchen Confidante

Green Mango and Bagoong

Filipino green mango with bagoong (a shrimp paste) is a sour/spicy dish that’s popular in the Philippines. The green mango gives the dish a tart flavor, while the bagoong provides a salty and spicy kick. Some people also add chili peppers to give it an extra bit of heat.

green mango with bagoong

Image Source: Burnt Lumpia

Filipino Street Food Has Something for Everyone

Filipino street food is so versatile because the Philippines is a melting pot of cultures. With influences from Spain, America, China, and Japan, the Filipino palate has developed into something that can enjoy flavors from all over the world. From savory to sweet, spicy to salty, there’s something for everyone on a Filipino street food menu. Plus, since these foods are often made with cheap and readily available ingredients, they’re perfect for people on a budget. So if you’re looking for a delicious and affordable meal, head to your nearest Filipino street food stall!

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What is Mexican Oregano and what is it used for?

Mexican Oregano on tomatoes

What is Mexican oregano?

This herb is a member of the mint family and is related to thyme, lavender, and basil. It is native to Mexico but can also be found in other parts of the world. Mexican oregano has a strong flavor that is similar to marjoram. It is often used in Mexican cuisine, but it has many other uses as well!

Header Image Source: One Green Planet

History of Mexican Oregano

Mexican oregano has been used in Mexico for centuries. It was first used by the Aztecs and then later by the Mayans. Mexican oregano was introduced to Europe in the 16th century. It quickly became popular in Spanish cuisine. Outside of Mexico, you will see this herb is used in Italian, Greek, and Middle Eastern cuisines.

How does it taste?

Mexican oregano has a strong, pungent flavor. It is slightly spicy and has a hint of citrus. Mexican oregano is often described as tasting like a cross between oregano and lemon.

What are the benefits of Mexican Oregano?

Mexican oregano is a good source of vitamins and minerals. It is rich in antioxidants and has anti-inflammatory properties. Mexican oregano can be used to treat a variety of ailments including colds, flu, stomach problems, and headaches.

What is it used for?

Mexican oregano is traditionally used in Mexican cuisine. It is often used to flavor meat dishes, soups, and sauces. Mexican oregano can also be used to make tea. This herb has many other uses as well!

You can use Mexican oregano to flavor vegetables, rice, beans, and even popcorn. It is a versatile herb that can be used in many different dishes. outside of Mexican cuisine. Try it in your next dish! You won’t be disappointed. We love using it in stress and meat rubs!

Can I substitute regular oregano with Mexican oregano?

Yes, you can substitute regular oregano for Mexican oregano. However, keep in mind that regular oregano has a milder flavor. If you want the full flavor of Mexican oregano, use it in dishes that call for it specifically.

Where to Buy Mexican Oregano

You can find Mexican oregano in the spice aisle of most grocery stores. You can also find it online, even on Amazon.

Now that you know all about Mexican oregano, give it a try in your next dish! You won’t be disappointed.

Do you like Mexican oregano? What is your favorite way to use it? Let me know in the comments below!

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Thai Cashew Chicken (Gai Pad Med Mamuang) – Recipe to Roam

authentic Thai cashew chicken

Authentic Tasting and Easy to Make Thai Cashew Chicken

How to Make Gai Pad Med Mamuang

In this blog, you’ll learn how to make an authentic tasting Thai cashew chicken recipe. It’s a quick meal that’s easy to make, no matter your skill level.

Thai cashew chicken was one of my favorite dishes while living in Bangkok and now it’s one of my favorites to make back in my home country.

This Thai cashew chicken recipe is the result of collaboration with my partner, Amanda and we had a blast making it for the Recipe to Roam blog!

Ingredients You’ll Need

Chicken:

  • 200g chicken breast, cut sliced thinly
  • 2 tbsp cornstarch
  • ¼ tbsp ground white pepper
  • 1 tsp salt
  • ½ cup vegetable oil

Vegetables:

  • 1 tbsp garlic, crushed (5 cloves)
  • ½ cup yellow onions, sliced into wedges (1 small onion)
  • 1-3 fresh Thai bird’s eye chilis**
  • ⅔ cup raw cashew nuts
  • 1 Anaheim pepper, Julienned
  • 1 red bell pepper (large)
  • 2 spring onions
  • 1 lime cut into wedges (optional)  
  • Cilantro for garnish (optional) 

Lime and cilantro are a personal preference, it’s up to you!

** We like spicy. We found 3 birds eye chilis (with seeds) to be the perfect level of “true Thai spicy.” If you prefer less spice use 1 or 2 chilis and remove the seeds.  

Sauce:

  • 1 tbsp light soy sauce
  • 1 tbsp mushroom soy sauce
  • 2 tbsp oyster sauce
  • ¼ cup shaoxing wine
  • ¼ cup chicken stock or water
  • ¼ tbsp ground white pepper
  • 1 tbsp Shanghai white vinegar
  • 1 tbsp Thai fish sauce
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp palm sugar or cane sugar 

Cooking Utensils

  • Wok or large frying pan
  • Knife for chopping
  • Slotted spoon
  • Cutting board 
  • Tongs 
  • Mortar and pestle (optional) 

Preparation

  1. Add all seasoning sauce ingredients to a bowl, mix and set aside.
  2. Prepare and cut all your veggies.
  3. Slice the chicken into even strips, mix with white pepper, salt and cornstarch.

Cooking Thai Cashew Chicken

  1. Add ½ cup vegetable oil to a wok or frying pan on medium-high heat.
  2. Fry the raw cashews about 2 minute or until starting to turn golden brown, watching carefully so they don’t burn. This can happen very quickly, so pay attention. Use a slotted spoon to remove cashews from oil and set aside.
  3. In the same oil, fry the Thai bird’s eye chilis for about 1 minute to flavor the oil then drain and set aside with cashews.
  4. Fry the chicken in the same oil for about 5 minutes until golden, use a slotted spoon to remove from oil and set aside on a plate.
  5. Add crushed garlic to the oil and stir fry the onions until translucent.
  6. Add the Anaheim pepper and red bell pepper, stir fry for about 1 minute. If cornstarch is starting to brown and stick on the bottom of the pan, use a couple tablespoons of water or chicken stock to deglaze, the bottom of the pan should be clear of cornstarch (this might require some scraping with a spoon or spatula) and liquid should thicken and get glossy.
  7. Add the seasoning sauce mixture and stir fry until the sauce thickens and becomes sticky.
  8. Add the chicken, cashews and Thai bird’s eye chilis and stir fry until everything is coated in the sauce. Add 1/3 cup of water and cornstarch mixture when wok becomes dry.
  9. Add the green onions, stir fry for a few seconds then turn off the heat.
  10. Add lime wedge and/or cilantro for garnish (optional).
  11. Serve with steamed white Jasmine rice!
authentic Thai cashew chicken
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Mexican Dishes Worth the Flight to Puerto Vallarta

authentic mexican dishes

Authentic Mexican Dishes You Need to Indulge In

Mexican cuisine is known for its bold and bright flavors. From tacos to tamales, there are a variety of dishes to choose from that will make your taste buds sing. If you’re looking for something new, try one of these authentic Mexican recipes!

This blog includes some regional favorites such as the taco al pastor, chilaquiles rojos con huevo y queso, and tres leches cake. Whether you want a quick snack or an indulgent dessert after dinner, there’s something on this list for everyone!

Aguachile

Aguachile is a Mexican dish that’s made with raw shrimp, chiles, and lime juice. It’s a popular seafood dish that’s often served as an appetizer or main course.

This dish should be made with fresh shrimp, but you can also use frozen shrimp. The shrimp is marinated in a mixture of lime juice, chiles, and onions to cure. Aguachiles is a dish that’s best eaten when it’s fresh, so be sure to make it close to the time you plan on eating it.

The best aguachile I’ve ever eaten was at the now closed Barra y Leña, made fresh with love by our chef friend Moe Ale Castellanos.

aguachile at barra y lena in puerto vallarta

Image Source: Amanda Laine 

Tacos Al Pastor

The taco al pastor, a popular dish from the Yucatan region of Mexico, is made with thin pork cuts that are marinated in adobo and cooked on a spit. They’re often served topped with chopped onions and cilantro along with pineapple slices for added sweetness. These tacos also have an element of spiciness thanks to what’s called “Chilpachole” which is a dried red chile that’s added to the mix.

This dish has roots in Lebanese cuisine and was inspired by the vertical spit roasting technique of shawarma or gyros, but with Mexican flavors such as adobo seasoning, cumin, oregano, garlic powder and cinnamon.

al pastor

Image Source: Unsplash

Chilaquiles

Chilaquiles are a favorite in the Mexican state of Puebla. They’re made with fresh corn tortillas that have been fried and then covered in red or green salsa, cheese, cream, and chile peppers. This dish is similar to other Mexican dishes that use corn tortillas, such as enchiladas and tacos.

Chilaquiles are often served for breakfast with eggs or in a casserole dish along with beans. It can be eaten “Mexican-style” by adding avocado slices, white onion, chopped fresh cilantro, salt and lime juice.

chilaquiles

Image Source: Unsplash

Horchata

Okay, this one technically isn’t a dish but it’s hard to separate it from the rest of the delicious Mexican dishes we love.

Horchata is a traditional drink from the highlands of central Mexico. It’s made with ground rice and white sugar, then mixed with fresh water to create a refreshing beverage.

This delicious drink is said to help regulate blood pressure because it contains cinnamon as well as being low in fat and sodium which makes it perfect for those on various types of diets.

Horchata is typically served cold and can be mixed with coffee, water or milk for added flavor. It’s also common to mix it up by blending in a fruit such as mango, strawberry, pineapple or papaya for an even sweeter taste!

A Mexican-style horchata will include almonds instead of rice, and sometimes cinnamon sticks for added flavor.

horchata

Image Source: Pexels

Tres Leches Cake

A tres leches cake is usually made with three different types of milk to balance out the sweetness. The first type of milk is combined with flour while baking which creates a light sponge-type texture that’s moist and fluffy on the inside. Then it gets soaked in a mixture of evaporated milk, condensed milk, and whole milk which gives the cake its name.

This decadent dessert originated in Southeast Mexico but has become popular throughout Latin America. It’s often served at celebrations and special occasions such as birthdays or weddings.

The tres leches cake is usually topped with whipped cream or meringue, and sometimes fruits such as strawberries or peaches. It can also be garnished with cinnamon, nuts, or chocolate shavings.

tres leche cake

Image Source: Tastes Better from Scratch

Huevos Rancheros

Huevos rancheros, which means “ranch eggs” in Spanish, is a popular dish in Mexico that’s often served for breakfast or brunch. It consists of fried eggs on top of tortillas that are covered in salsa and beans.

This dish is said to have originated on Mexican farms where the workers would fry up some eggs to eat with tortillas and salsa. Nowadays, it’s a popular dish in restaurants and households all over Mexico.

Huevos rancheros can be made with either red or green salsa, depending on your preference. It’s also common to add avocado, cheese, and sour cream to this dish.

huevos rancheros

Image Source: Feasting at Home

Pozole de Pollo o Guajolote

Pozole is a traditional Mexican soup that’s typically made with pork, hominy, and green or red chiles. This dish has its origins in the state of Guerrero but is now popular all over Mexico.

Pozole de pollo o guajolote is a chicken pozole that’s usually made with white meat chicken. It’s a light and healthy soup that’s perfect for those cold winter days. This dish is often served with shredded cabbage, radishes, lime, and tortillas on the side.

pozole de pollo

Image Source: Que Rica Vida

Menudo

Menudo is a traditional Mexican soup that’s made with beef tripe and hominy. It’s a hearty and filling soup that’s often served for breakfast or brunch.

It’s typically made with red chiles, onions, and garlic. Menudo is often served with tortillas on the side. Menudo is popular because it’s said to be a hangover cure.

And trust me, it really works. I once had a hearty bowl of Menudo in Puerto Vallarta after a night of tequila shots and I can tell you, it really did the trick.

menudo

Image Source: My Latina Table

Chile en Nogada

Chile en nogada is a traditional Mexican dish that’s made with roasted poblano peppers, ground beef, and a creamy walnut sauce. It’s often served during the fall months because it includes seasonal ingredients such as pomegranate seeds.

The dish is drenched in its rich, creamy sauce that’s made with walnuts, milk, and cream. It’s then garnished with pomegranate seeds, parsley, and cilantro.

Chile en nogada is a dish that’s often served during special occasions such as Mexican Independence Day. Just like the Mexican flag, it’s a vibrant red, white, and green.

chile en nogada

Image Source: Morenita Experience

Pipián

Pipián is a mole sauce that’s made with roasted poblano peppers, tomatillos, and pumpkin seeds. It’s a popular sauce in the state of Oaxaca but can be found all over Mexico.

This mole sauce is typically served with chicken or pork. It has a unique flavor that’s a combination of sweet, savory, and slightly spicy. The sauce is also thick and creamy, making it the perfect addition to any dish.

Pipián mole is usually made with a variety of different ingredients including tomatoes, onions, garlic, cumin, and chili peppers. It can also be made with chocolate, which gives it a deeper flavor.

pipian mole

Image Source: Chili Pepper Madness

Mexican Food is Just Better in Mexico

If you want to experience the best of Mexican cuisine, you need to go to Mexico. There’s just something about eating authentic Mexican food in Mexico that makes it taste better. Maybe it’s the fresh ingredients or the fact that most of these dishes are made by hand.

I hope you enjoyed learning about some of the best authentic Mexican dishes. If you ever find yourself in Mexico, be sure to try out some of these dishes.

You won’t be disappointed. ¡Buen provecho! (Enjoy your meal!)

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14 Peru Restaurants Worth Buying A Plane Ticket For

best peru restaurants

14 Peru Restaurants Worth Buying A Plane Ticket For

Restaurants in Peru You Need to Taste in This Lifetime

Peru, known for its stunning landscapes and rich culture, is also home to some of the best cuisines in the world. This South American country is home to some of the best restaurants in the world, with cuisines ranging from traditional Peruvian dishes to modern takes on international favorites. 

So if you’re thinking about booking a trip to Peru, be sure to add these 15 restaurants to your travel itinerary!

The 14 Best Restaurants in Peru

If you’re thinking about traveling to Peru, you’ll definitely want to check out some of the country’s amazing restaurants. From traditional Peruvian cuisine to international favorites, there’s something for everyone. Here are 15 of the best Peru restaurants worth checking out. 

1. Carnaval Bar | San Isidro 

If you are looking for exquisite concoctions, Carnaval Bar is the place for you. The bartenders here are skilled in mixology and will be able to make any drink you can dream up. The restaurant offers a bundle of delicious meals, including sour cream, brioche buns, and so much more.

Carnaval Bar Peru

Image Source: Carnaval Bar Facebook

Address: Av. Pardo y Aliaga 662, San Isidro 15073, Peru

Hours of Operation: Tuesday to Thursday 5PM to 1AM, Friday to Saturday 5PM to 3AM

Contact: +51 952 480 810

2. Anticuchería Doña Pochita | Lince

Anticuchería Doña Pochita is situated along a busy street in the Lince neighborhood. People come here for their beef skewers or anticucos, which are marinated with panca chile, garlic, cumin, vinegar and more. For dessert, they offer sweet potato picarones and rice pudding with purple porridge.

Anticuchería Doña Pochita

Image Source: Anticuchería Doña Pochita Facebook

Address: Av. Ignacio Merino 2328, Lince 15046, Peru

Hours of Operation: Daily 4PM to 1PM

Contact: Facebook Page

3. La Picanteria | Lima

If you’re looking for authentic Peruvian cuisine, look no further than La Picanteria. This restaurant is known for its succulent chicharron, or fried pork, and other delicious dishes like beef ribs and stewed crab parihuela. They also offer a variety of soups, such as rocoto en chupe, a chowder-like soup made with one of Peru’s hottest chili peppers.

La Picanteria in Lima

Image Source: La Picanteria Facebook

Address: Francisco Moreno 388, Surquillo 15047, Peru

Hours of Operation: Tuesday to Saturday 12PM to 5PM

Contact: +51 953 489 892

4. El Chinito | Lima

This is the place to go if you’re craving Chinese food. El Chinito has been serving traditional Chinese dishes like wontons, egg rolls, and fried rice since 1960. The restaurant is located in Lima’s historic center and is always busy, so be prepared to wait in line. But it’s worth it!

Chinese food in Peru

Image Source: El Chinito Facebook

Address: C. Grimaldo del Solar 113, Miraflores 15074, Peru

Hours of Operation: Monday to Friday 8AM to 3PM and 6PM to 10PM, Saturday 8AM to 10PM, Sunday 8AM to 2PM

Contact: +51 14472447

5. Central | Barranco

Look no farther than Central if you’re searching for a quality dining experience. This popular restaurant, which opened in 2008, serves modern Peruvian food. It is the flagship restaurant of Virgilio Martnez Véliz, a world-renowned chef. The Low Andes Mountain, created with quinoa, Mexican herbs, and other ingredients, is one of the menu’s standout dishes. Central is guaranteed to fulfill all of your appetites, whether you’re in the mood for a savory or sweet dinner.

Central Restaurante in Peru

Image Source: Central Facebook

Address: Av. Pedro de Osma 301, Barranco 15063, Peru

Hours of Operation: Monday to Saturday 12:45PM to 1:45PM and 7PM to 8:30PM

Contact: +51 12428515

6. Sutorīto Māketto | Miraflores

This Japanese-Peruvian fusion restaurant is sure to tantalize your taste buds. The chefs at Sutorīto Māketto use traditional Japanese cooking techniques to prepare their dishes, which are then infused with Peruvian ingredients and flavors. The result is a unique and delicious dining experience. Try the Thai shoyu for a truly unique Japanese fusion taste. 

Japanese Peruvian fusion restaurant

Image Source: Sutorīto Māketto Facebook

Address: Av. Mariscal La Mar 830, Miraflores 15074, Peru

Hours of Operation: Daily 12PM to 11PM

Contact: +51 914720767

7. El Mercado | Miraflores

If you’re looking for a casual dining experience, El Mercado is the place for you. This restaurant serves traditional Peruvian dishes like Aji de Gallina, and they have Ravioli de Langostinos too. The atmosphere is relaxed, and the service is friendly. El Mercado is the perfect place to go if you want to try some of the best Peruvian food in the city. 

El Mercado Restuarante in Peru

Image Source: El Mercado Facebook

Address: Av. Hipólito Unanue 203, Miraflores 15074, Peru

Hours of Operation: Tuesday to Sunday 12:30PM to 5PM

Contact: +5 1974779517

8. Don Fernando Restaurante | Jesús María

This family-owned restaurant has been in operation for 27 years, and people just can’t get enough of their delicious Peruvian cuisine. With creative dishes like Black Pepper Squid, Fig Tree Stewed Chicken, and Coconut Ceviche, you’ll find something to satisfy your appetite at Don Fernando Restaurante. From the friendly atmosphere to the succulent food, this restaurant will become one of your favorites. 

Don Fernando black pepper squid

Image Source: Don Fernando Restaurante Facebook

Address: General Garzón 1788 Jesus Maria Municipalidad Metropolitana de Lima LIMA, 11, Peru

Hours of Operation: Wednesday to Sunday 12PM to 4PM

Contact: +5112610361

9. Osso | La Molina

Upscale steakhouse Osso is a great place to get your beef fix. As one of the best Peru restaurants, Osso offers a wide variety of beef dishes like steak, ribs, and more. With its top-quality meat and excellent service, Osso is a great choice for a casual or formal dining experience. The restaurant is owned by Renzo Garibaldi, who is also the chef. He uses traditional methods to age the beef, which gives it a unique flavor. 

Osso Restaurante Facebook

Image Source: Osso Facebook

Address: Tahiti 175, La Molina 15026, Peru

Hours of Operation: Monday to Saturday 9AM to 8PM, Sunday 9AM to 2PM

Contact: +51 13681046

10. Cosme Restaurant y Bar | San Isidro

Nuevo Latino dining establishment Cosme Restaurant and Bar is a great place to try something new. The rice dishes are particularly noteworthy as they are unique and delicious. The Cosme Rice, which includes roasted peppers, eggs, chopped bacon, banana thread, and canary beans, is a must-try. With its beautiful interior and accommodating staff, Cosme Restaurant and Bar is the perfect place to enjoy a delicious meal in San Isidro. 

Cosme Restaurant in Peru

Image Source: Cosme Restaurante y Bar Facebook

Address: Av. Tudela y Varela 162, San Isidro 15073, Peru

Hours of Operation: Monday to Friday 12:30PM to 10PM, Saturday 12:30PM to 10PM, Sunday 12PM to 4PM

Contact: +51 14215228

11. Astrid&Gastón | San Isidro

Any foodie should pay a visit to this world-famous eatery. Since 1994, Astrid&Gastón has been dishing up innovative Peruvian food. Mero Angelito, angel hair pasta with shrimp and fish broth, crunchy chorizo, and more, is a popular dish at this Peruvian restaurant. Astrid y Gastón is guaranteed to impress even the most discriminating taste with its inventive drinks, elegant environment, attractive design, and artistically prepared food.

crab dish at Astrid y Gaston

Image Source: Astrid&Gastón Facebook

Address: Av. Paz Soldan 290, San Isidro 15073, Peru

Hours of Operation: Tuesday to Saturday 1PM to 3:30PM and 7PM to 11PM, Sunday 11AM to 4PM

Contact: +51 14422777

12. La Mar | Miraflores

Peru’s best cevicheria can be found at La Mar. Whether you’re craving a delectable classic like Tiradito or something more exotic, such as the Yellow Fin Tuna with pumpkin seed and mint pesto, La Mar will please your palate. With its beautiful location on the coast of Miraflores and attentive service, La Mar is the perfect place to enjoy a meal with family or friends. 

La Mar Peruvian restaurante

Image Source: La Mar Facebook

Address: Av. Mariscal La Mar 770, Miraflores 15074, Peru

Hours of Operation: Monday to Thursday 12PM to 5PM, Friday to Sunday 12PM to 5:30PM

Contact: +51 14213365

13. Chez Wong | Lima

If you’re looking for an authentic Peruvian dining experience, look no further than Chez Wong. This restaurant, which is located in a nondescript location in an unfashionable neighborhood, offers a stripped-down version of ceviche that is prepared with only one fish: sole. The addition of red onion, salt, black pepper, and diced chilies makes for a delicious dish that you won’t find anywhere else. So if you’re looking for the best Peru restaurants, be sure to stop by Chez Wong. 

Peruvian ceviche restaurant

Image Source: Will Travel for Food

Address: Enrique León García 114, La Victoria 15034, Peru

Hours of Operation: Tuesday to Sunday 1PM to 3:30PM

Contact: +51 14706217

14. Mayta Restaurante | Lima

Looking for a taste of Peru’s finest cuisine? Look no further than Mayta. With delicious dishes like Duck Rice and Amazonian Ceviche, Mayta is the perfect place to enjoy a truly gourmet meal. Whether you’re looking for an intimate dining experience or an elegant night out on the town, Mayta is sure to impress. So if you’re in Lima, be sure to add Mayta to your list of must-try Peru restaurants.

Peruvian fine dining at Mayta

Image Source: Mayta Restaurante Facebook

Address: Av. Mariscal La Mar 1285, Miraflores 15027, Peru

Hours of Operation: Daily 12PM to 4PM and 6:30PM to 10:30PM

Contact: +51 937220734

Peruvian Eating is Worth the Trip

When it comes to Peru restaurants, there is something for everyone. Whether you’re looking for a casual dining experience or a truly gourmet meal, you’re sure to find what you’re looking for in one of these top-rated eateries. So if you’re planning a trip to Peru, be sure to add these restaurants to your itinerary to ensure a truly memorable dining experience.

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5 Reasons Why Diner Food is Underrated

diner food

Diner Food is The Ultimate Comfort Food

I’m not talking about that diner food. I mean the real stuff, greasy and heavy as a brick, served up from a smeared Formica counter by cooks who’ve spent their lives in kitchens.

It’s the diner food of my youth, before we all got so damned healthy and virtuous. The kind where you don’t ask for low-fat or gluten-free on your double order of hash browns. The kind with bacon fat running down the side of your plate.

The kind of diner food that’s bad for you in all the best ways.

Here are five reasons why I think diner food is underrated:

1. It’s comforting.

There’s something about a big plate of diner food that just hits the spot. Maybe it’s because it reminds us of home, or maybe it’s because it’s so damn filling. Either way, there’s nothing quite like a heaping helping of pancakes or eggs to make you feel better after a long night.

2. It’s affordable.

Diner food is the ultimate in cheap eats. You can get a huge plate of food for just a few dollars, which is great when you’re on a budget. And let’s face it, we all need to save our money sometimes.

3. It’s easy to find.

Diners are everywhere, which means you can usually find one no matter where you are. They’re especially convenient when you’re traveling and need a quick, easy meal.

4. It’s familiar.

There’s something about diner food that just feels cozy and familiar. Maybe it’s because they’ve been around forever, or maybe it’s because they always seem to have the same menu items. Either way, diner food is the epitome of comfort food.

5. It’s delicious.

Last but not least, diner food is just plain delicious. There’s something about greasy breakfast foods that makes them irresistible, and I for one can never resist a good plate of pancakes or eggs.

So there you have it, five reasons why I think diner food is underrated. Now get out there and enjoy some greasy, delicious diner food!

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11 Canadian Desserts You Must Try In This Lifetime

Canadian desserts

Canadian Desserts You Might Not Have Heard Of

Desserts have been around for a long time. There has always been a group of people that could not live without having something sweet. New recipes are always emerging; these are either better versions of the old or just some good old classics. Moreover, there are numerous desserts that celebrate different countries and cultures.

Today, we are going to look at some must-try Canadian desserts that are definitely a sweet lover’s dream. Whether you are Canadian or not, these desserts will definitely make their way into your cookbook! Let us delve straight into it!

1. Nanaimo Bar

Nanaimo bars were named after the Nanaimo city in Canada, as they were made there for the first time. The best part about these delicious bars is that they do not need to be baked at all. This is definitely one of our most favourite desserts. This triple layer dessert consists of a base layer of crushed Graham crackers with custard on top. The final and third layer is a coating of ganache on top. The yellow custard is thick and creamy while the base is a delicious mix of Graham crackers, coconut and chocolate.

Photo Credit: Sugared & Spiced Baked Goods Instagram

It is popularly believed that this recipe was first created in 1953. However, some locals claim their grandmothers were already whipping up this delicious dessert long before that. Throughout the years, people improvised and a variety of flavours came into being. These include mocha, red velvet, mint and even peanut butter. Not only this, people also started creating lattes, spring rolls, ice creams and even cupcakes.

Nanaimo Bar Cheesecake by Red’s Bakery

There is actually an area within the city of Nanaimo known as the Nanaimo Bar Trail. Here you can taste 39 different recipes. These include classics, new versions and even beverages.

Read More: The 10 Best Restaurants in Nanaimo (2022)

2. Butter Tarts

Butter tarts are super popular, especially along the East Coast of Canada. These are usually small enough to fit in the palms of your hands. A good amount of maple syrup is what actually helps sweeten them. Their popularity can be noted by the amount of events dedicated to this dessert. There are numerous festivals, trails, tours and even bake-offs specifically organised each year in honour of butter tarts.

People adore butter tarts because of their reflection of Canada’s history and culture. These tarts have also been further improvised and are now available in various forms. Some of these include ice creams, cupcakes and frosting. It is believed the recipe was initially published in 1900. However, the original creation dates back to the 1700’s.

Photo Credit: Nanaimo Bakery & Cafe

3. Flapper Pie

A flapper pie is yet another tasty Canadian dessert you simply cannot ignore.

Photo Credit: insta_routine.canada Instagram

The base is made of Graham crackers which are baked to achieve a crispy crust. This base, in the shape of a pie crust is then filled up with creamy custard and finished off with fluffed up meringue. This final layer is blowtorch to give a crispy, caramel burn to the meringue.

This dessert’s exact origins are unknown, but lie somewhere in the prairies of Alberta, Saskatchewan and Manitoba. Farms here offered these as sweet treats all year round as the recipe was not based on ingredients that were only available in a particular season. It is believed that the name flapper was given to the pie taking after the flappers women wore in the 1920’s. Some others believe that the pie was so quick to make that the term flapper was awarded to it. Nonetheless, the pie tastes incredible and delicious no matter which story you believe in.

4. Blueberry Grunt

In the past, French settlers had lived in the Atlantic regions of Canada. They lived cooking blueberries which were abundantly present in the region. Therefore, the blueberry grunt is a Maritime classic. 

Photo Credit: thedessertclubca Instagram

The word ‘grunt’ refers to the sound that arises from boiling and bubbling blueberries. The resulting sauce was topped off with biscuits or dumplings to create the dessert.

People tell stories of the Prince of Wales Fort enjoying this delicious treat. This was back in the 1700’s in and around Hudson Bay. Even today, regular people cannot say no to this yummy recipe. It is easily available in numerous cafés and restaurants all across Canada. Some of these might even come with an added scoop of vanilla ice cream!

5. Pouding Chomeur

Do not get thrown off by the odd name of this dessert. This dessert has a French name that simply means ‘unemployed man pudding’. Female factory workers came up with the recipe during the Great Depression. These women worked in Quebec which is why this popular dessert is also sometimes referred to as the ‘poor man’s pudding’.

The recipe is really pretty simple. Cake batter is dashed with hot caramel before baking. This seeps through and ends up at the base. After baking, you are left with an upside-down cake. The texture is gooey and the final result is often topped with maple syrup. This dessert became a part of the French-Canadian traditions due to its  rich flavour and superb taste.

Photo Credit: alaindassylva Instagram

6. Saskatoon Berry Pie

The berries used in this pie are similar to blueberries in terms of look. However, in terms of taste the Saskatoon berries are tinier, sweeter and have a nutty aftertaste. Saskatoon berries are also commonly known as the juneberries or prairie berries.

Recent studies have shown that these berries are actually very good for health. These contain a good amount of antioxidants which can benefit the body in numerous ways. The berries ripen and are ready to eat in June and July. However, the Saskatoon Berry Pie can be indulged in throughout the year!

Photo Credit: A La Mode Pie Cafe

7. Tiger Tail Ice Cream

The Tiger tail ice cream is not as popular as other Canadian desserts and is mainly sought after due to the nostalgia it brings with it. It was actually very popular and loved in the years between 1950 and 1970. Today, it is only mostly sold by huge ice cream parlours like Kawartha Dairy and Loblaws. The ribbons in this ice cream are what give this unique dessert their name. It is actually an orange ice cream with black stripes of liquorice similar to a tiger’s.

Photo Credit: Burnt Honey Dessert Company

8. Tarte au sucre

Tarte au sucre is another dessert that became part of Canadian culture due to French settlers in Quebec. The people back then used maple syrup instead of brown sugar due to its rarity. The main ingredients of this recipe include an egg, flour, butter, heavy cream and maple syrup.

This recipe is a sweet twist to regular sugar-cream pies. These pies are a must have item during the holiday season but you can indulge in them all year round as well.

Photo Credit: iletaitungateau Instagram

9. Beaver Tails

Beavers are one of the national animals of Canada and this dessert is named after the similarity to a beaver’s tail. The dough for this dessert is hand stretched and fried once it looks like a tail. It is eventually topped off with cinnamon sugar which gives it its sweetness.

The dessert has been popular in Canada for nearly 40 years and was first trademarked in 1978. This was done by Grant and Pam Hooker from Ontario. President Obama also made a special visit to get his hands on this treat in 2009 during an official visit. Today, you can get these desserts topped with lemon, cheese, lobster, maple butter and even Nutella!

Photo Credit: cassandras_cucina Instagram

10. Sweet Bannock

Sweet Bannock is considered a revered comfort food among many Canadians. The bread is fried or cooked on a griddle. This griddle was called the Bannock Stone and hence the name of the dish. The main ingredient of this bread is corn flour or other plant flours.

Other ingredients include water, lard, salt and other ingredients of preference. This bread became popular because it was simple to make and could be whipped up in very difficult conditions as well. Once fried, it is sweetened using cinnamon sugar or can be turned into bread pudding. These outings topped off with sweet berries help achieve excellent taste.

Photo Credit: Jennelle Lassard Instagram

11. Figgy Duff

Figgy Duff is actually a pudding. It has a bread texture and it gets its sweet flavour from plump, flavorful raisins. The best part is that the leftovers are further used to create even more wonderful recipes. Many people love to top it up with maple syrup and a variety of fruit to enhance the flavour.

You will be surprised to know that this dessert can further be fried in a pan to achieve crispy toast. This is a very lively recipe and can be indulged in at any time of the year and any part of the day!

Photo Credit: Le Caveau Restaurant Instagram

Craving Canadian desserts yet?

We hope you loved our list! Some of these are so simple to make, you could easily whip them up at home and impress guests coming over. If you plan on a trip to Canada, make sure you try out these local favourites because they certainly are a treat!

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“Same Same But Different” Origins and What It Means

Bangkok market

“Same Same But Different” is a phrase adopted by tourists in SEA

Anyone who’s stepped foot in Thailand has heard the infamous phrase, “same same, but different.” Although most commonly heard in street food hotspots like Khao San Road, you’ll see the Thai slang on t-shirts, tanks and bracelets just about everywhere you go in SEA. Whether you’re sharing travel stories, learning local language or just out for drinks, “same same but different” is not just a way of understanding each other but also a way of thinking.

Picture yourself on a night out at a night market and you’re picking up souvenirs to bring back to your loved ones. A Nike tank top catches your eye and you start haggling. Wondering if it’s authentic, you ask the vendor if it’s real. “Same same but different.” is their response. Close enough, but not quite. Do you, a backpacker, care if a Nike shirt is genuine? Or are you picking it up for 150 baht?

same same but different shirts

What does “Same Same But Different” mean?

Surprisingly, Urban Dictionary has a definition that we think hits the nail on the head.

Used a lot in Thailand, especially in an attempt to sell something but can mean just about anything depending on what the user is trying to achieve.

Q “Is this a real rolex?”

A ” Yes Sir, same same but different”

It’s a diverse phrase that can cover just about anything you want it to.

Khao San Road market Bangkok

“Same Same But Different” Origins

Although no one has pinpointed the exact origins of the Tinglish (Thai-English) phrase, its roots are distinctly Thai. Used by locals and tourists alike, the phrase conveys an air of intentional vagueness. It doesn’t mean the same and it doesn’t mean different either.

Linguistically, the Thai language relies heavily on context. I’ve witnessed this firsthand, where a local and a long-term expat are chit-chatting in Thai only to realize neither are quite sure of what was said. All the words are there, but meaning is left up to interpretation.

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The 21 Best Thai Dishes to Try When Visiting Bangkok and Chiang Mai

best Thai dishes

The 21 Best Thai Dishes to Try When Visiting Bangkok and Chiang Mai

Essential Thai Foods You Have to Try at Least Once

Whether you like your food spicy or Thai spicy, there’s Thai dishes out there for everyone. Although Thai food is near synonymous with being extra spicy, it is also characterized by the giant sweet tooth of Thai culture. As often as I’ve heard someone ask for Thai spicy when ordering their favorite Thai dish (usually from a street food vendor), I’ve heard foreigners ask for regular sweet instead of Thai sweet just as much. It’s a country where asking for ‘no sugar’ often means ‘less sugar than how Thais like it’.

Top 9 Most Popular Thai Dishes

  • Khao Soi (Chiang Mai curry noodles)
  • Pad Thai (Thai stir-fried noodles)
  • Kaeng Massaman (Massaman Curry)
  • Tom Yum Goong (Hot and Sour Soup with Shrimp)
  • Som Tum (Spicy Green Papaya Salad)
  • Pad Kra Pao (Thai Basil Stir-Fry)
  • Khao Man Gai (Boiled chicken with rice)
  • Gaeng Keow Wan Gai (Thai Green Curry)
  • Pad Woon Sen (Stir-fried glass noodles)

khao soi gai (Northern Thai curry noodles with chicken)

Khao Soi (Chiang Mai curry noodles)

Khao Soi is a curry noodle soup from Northern Thailand, garnished with crispy fried noodles. It is most commonly served with chicken (khao soi gai) and comes with lime, chili paste, raw shallots and pickled cabbage on the side. Khao soi is a staple of Chiang Mai cuisine, while it can be difficult to find in Bangkok.

chicken pad thai

Pad Thai (Thai stir-fried noodles)

Pad Thai is by far the most famous Thai food globally, but it isn’t eaten by Thais as much as you’d think. Pad Thai consists of rice noodles, peanuts, scrambled egg, bean sprouts and a choice of chicken, beef or tofu. It is made by sauteing all the ingredients in a wok and then tossed in the signature tangy salty pad thai sauce.

Thai massaman curry

Kaeng Massaman (Massaman Curry)

Massaman curry is an Indian-fusion dish that stands out from other Thai curries. Originally brought to the region by Muslim traders, it makes use of both Indian (cardamom, cinnamon, bay leaves, potato) and Thai ingredients (chili peppers, coriander, lemongrass, shrimp paste, garlic). Although its exact origins are debated among food historians, it is widely accepted that massaman curry has Indian and Malay influences.

📷 Photo Credit: Camile Thai Facebook

tom yum goong soup

Tom Yum Goong (Hot and Sour Soup with Shrimp)

Tom yum, or tom yam, is a Thai-Chinese hot and sour soup typically served with shrimp. Tom yum is a simple light soup made with fresh lemongrass, galangal, chilies, kaffir lime leaves, fish sauce and a splash of fresh lime juice at the end.

Like many other Thai dishes, it’s tough to replicate the authentic taste of Tom Yum made in the motherland. You will likely have trouble finding galangal (Thai ginger) outside of Asia. Although not mandatory for a good tom yum, galangal is an herb used to neutralize the strong fishy aroma. Try your local Asian supermarket and cross your fingers!

📷 Photo Credit: Temple of Thai

Thai papaya salad

Som Tum (Spicy Green Papaya Salad)

Originating from Laos as ‘tam som’ or ‘tam maak hoong’, som tum is a unique salad that is popular throughout Southeast Asia. The most popular version of som tum served in Thailand is served with dried shrimp and peanuts, often eaten with sticky rice and other Northeastern Thai dishes. Sometimes the dried shrimp is substituted with salted crab (som tum pbooh).

📷 Photo Credit: Brian Bone

pad kra pao (basil chicken with rice)

Pad Kra Pao (Holy Basil Stir-Fry)

Pad kra pao is the closest cultural equivalent to a sandwich in Thai cuisine. This rustic, spicy stir-fry features the incredible aroma of holy basil, served with rice and topped with a fried egg. It’s a quick and easy meal found in almost any street-side restaurant, street food vendor or food court. The slightly runny fried egg brings a creaminess when prepared Thai style: fried in plenty of oil so that the egg whites have bubbly brown edges.

khao man gai (Thai style Hainanese boiled chicken)

Khao Man Gai (Boiled chicken with rice)

Khao man gai is the Thai version of Hainanese chicken rice; it is one of the simplest meals and a testament to a chef’s prowess. Simplicity in cooking is tough to achieve while satisfying the taste buds of many. The dish is served as a chicken rice soup, often with spicy, congealed chicken blood as an optional side.

In Bangkok, you’ll find chicken rice carts or Khao man gai specialty restaurants without even trying. The best place in Thailand for this dish is เม้งโภชนา (เล็ก) เจริญกรุง 59 in Bangkok, located at Charoenkrung Soi 59. This place is locally famous among Thais and expats as a hotspot for the only place to eat khao man gai. I was lucky enough to live across the street for a number of years, filling my cravings on a whim any day of the week.

📷 Photo Credit: Atsushi Hariu

Thai green curry

Gaeng Keow Wan Gai (Thai Green Curry)

The secret of Thai green curry paste is that it’s fried in coconut cream at the start of preparation. The coconut cream absorbs the paste without any need for oil in the pan. Coconut cream is the more traditional way to make a Thai green curry, but this is often substituted with coconut milk for a less thick curry experience.

Many will claim that store-bought curry pastes do the trick just fine, but the authentic Thai flavour lies in the mortar and pestle.

📷 Photo Credit: Nicha The Wanderer ณิชาพาตะลอน

Thai glass noodles

Pad Woon Sen (Stir-fried glass noodles)

Pad woon sen is a classic Thai dish almost as popular as pad thai itself! Glass noodles are stir-fried with crunchy vegetables (usually carrots and shredded cabbage), grilled chicken, tomatoes, onions and garlic. The silky smooth glass noodles (also known as bean thread noodles or cellophane noodles) are often mistaken for rice vermicelli when uncooked. The main difference between these types of noodles is that once cooked, glass noodles are translucent and rice vermicelli has a white, opaque appearance.

📷 Photo Credit: Street Food Hunters

Thai Curries

Every great curry begins making an excellent curry paste by hand with a mortar and pestle. Although some will swear by the convenience of food processors for making curries, this is considered taboo in the Thai culinary world. More accurately, it can be outright offensive since it’s rare you’d find a food processor in a Thai kitchen to begin with.

As urbanization of Thailand spreads, many traditions of authentic Thai cuisine have been lost culturally. You’ll find processed sugar instead of cane sugar in almost every Thai household but in more recent years, there is also a growing trend in using store-bought curry pastes. While we normally wouldn’t recommend store-bought over homemade, these pastes are made fresh daily and are well worth the money if you don’t have enough time to cook.

Suggested Reading: How to Make Traditional Thai Curry Pastes 

Types of Thai Curry Dishes

  • Massaman Curry
  • Khao Soi (Chiang Mai Noodles)
  • Green Curry
  • Red Curry
  • Penang Curry
  • Yellow Curry
  • Northern Thai Burmese Pork Curry

Thai red curry

Kaeng Phet (Thai Red Curry)

Thai red curry is a popular Thai dish made from cooking red curry paste in coconut milk and adding your protein of choice (chicken, beef, pork, shrimp, tofu). The redness in kaeng phet comes from the copious amounts of dried red chilies used in the curry paste.

panang curry with spare ribs

Phanaeng (Thai Panang Curry)

Phanaeng (also spelled phanang or panang) is another type of Thai red curry dating back to 1890, featuring a salty, sweet taste and a zesty hint of kaffir lime. Most commonly served with pork, phanaeng is a creamy curry made with no liquid ingredients other than coconut milk.

📷 Photo Credit: The Local by Oam Thong Thai Cuisine

Thai yellow curry

Kaeng Kari (Thai Yellow Curry)

Don’t mistake kaeng kari for kaeng luaeng: While kaeng luaeng directly translates to “yellow curry”, kaeng kari (curry soup) is the famous dish you’re looking for!

With origins in India, Thai yellow curry is a fusion dish incorporating Indian ingredients with Thai spices. It has a powerful, vibrant taste, accompanied by carrots and potatoes to fill you up. You can commonly find yellow curry served on street-side restaurants so find a plastic stool and get ready to fill your belly.

📷 Photo Credit: Kyle Weng

kaeng hunglay (Northern Thai Burmese curry)

Kaeng Hunglay (Northern Thai Burmese Pork Curry)

Kaeng hunglay is a curried-stew from Northern Thailand with Burmese roots, typically made from pork belly or other fatty pork. Its defining trait is the use of Garam Masala, a blend of spices found in Burmese and Indian cuisine. If you’re a fan of Indian food, you’ll love this curry. It has all the rich and hearty traits of a great stew, while showcasing the sweet and sour tastes of traditional Thai cooking.

📷 Photo Credit: Thai Cookbook TV

Thai Desserts

No one ever complained about an abundance of fresh fruit! But I’ve heard plenty of complaints about Thai desserts being too sweet. Too sugary, to be exact!

best Thai desserts
📷 Photo Credit: Thai Dessert By เจ้แดงขนมไทย

How to Say “No Sugar” or “Not Sweet” in Thai

If you’re like me (a foreigner), you’ll want to tell your server mai waan, which directly translates to “not sweet”. It’s a good catch-all for ordering coffee, tea or dessert to make sure you aren’t overwhelmed by sweetness. However, some Thais will interpret mai waan as meaning “little sugar”, rather than “no sugar”. In this case, the magic phrase is mai waan loei, or “no sugar at all”.

Top 6 Most Popular Thai Desserts

  • Khao Niao Mamuang (Mango Sticky Rice)
  • Khao Niao Toorien (Durian Sticky Rice)
  • Itim Kati (Coconut Ice Cream)
  • Khanom Buang (Thai crispy pancakes)
  • Mamuang Nam Pla Wan (Green mango with sweet chili spices)
  • Khanom Ba Bin (Grilled coconut cakes)
mango sticky rice

Khao Niao Mamuang (Mango Sticky Rice)

The classic Thai dessert. You’ll find it in every nook and cranny as street food but also at Thai restaurants around the world. It’s a simple treat that is globally celebrated made from just 3 key components: ripe mangoes, high quality coconut milk and Thai sweet rice. Thai sweet rice is sometimes just called sticky rice or glutinous rice, found in most Asian food stores. Sticky rice is always made in a pot on the stove, rather than a rice cooker. The secret to a good Thai sticky rice is bringing it to a gentle boil in coconut water, coconut milk, salt and brown sugar.

fresh durian

Khao Niao Toorien (Durian Sticky Rice)

Khao niao toorien is a variation on the traditional mango sticky rice, substituting mango for fresh durian. Durian, dubbed the “king of fruits”, is famous for its pungent smell. The aroma of durian is so strong that the fruit is actually banned from most forms of public transportation. When someone cracks open a durian, you’ll know from a block away (literally).

Thai coconut ice cream

Itim Kati (Coconut Ice Cream)

You haven’t eaten in Thailand if you haven’t capped off a nice meal with coconut ice cream!

It’s a simple non-dairy ice cream made almost entirely from fresh coconut! Authentic Thai coconut ice cream uses the water from the coconut, organic coconut sugar instead of regular sugar and just a little bit of salt. Be on the lookout for regional variations – it isn’t uncommon to find coconut ice cream topped with fresh mango chunks and chopped peanuts.

📷 Photo Credit: You Know You’ve Lived In Thailand when…..

crispy Thai pancakes

Khanom Buang (Thai crispy pancakes)

Khanon buang is a traditional Thai dessert passed down generation to generation. Dating back roughly 600 years ago, the Thai crispy pancake is a street food that requires precise preparation. It consists of a thin, crispy crepe made from rice flour and is topped with candied duck egg yolk.

📷 Photo Credit: Trương Thị Nhớ

green mango with chilies dip

Mamuang Nam Pla Waan (Green mango with sweet chili spices)

Nam pla waan is a Thai fruit dip that turns any sour fruit into an exciting opportunity to drench them in sweet, salty fish sauce. Is fish sauce and fruit a combination I ever expected to recommend? Absolutely not. But it tastes amazing and after a first taste, you’ll drop your suspicions quickly! The sauce is made with palm sugar, fish sauce, shrimp paste, Thai chilies and shallots. The dip is most commonly served with green mango, but underripe pineapple and green apple will make their way to your plate sometimes too.

📷 Photo Credit: We ❤ Non Veg Recipes Facebook Group

grilled coconut cakes

Khanom Ba Bin (Grilled coconut cakes)

Thai coconut pancakes are a staple street food, cooked on a hot griddle. Khanon ba bin is a gluten free dessert that is found almost everywhere in Thailand.

📷 Photo Credit: dmAsia

Coffee from Thailand

Thai café culture has grown rapidly in the past decade. The heat of coffee in Thailand is Chiang Mai, home to internationally acclaimed baristas that have won global competitions. Although Chiang Mai is known as the capital of coffee in Thailand, Bangkok is no slouch either. With a seemingly endless amount of new coffee shops popping up in Bangkok and their widespread availability through GrabFood and FoodPanda, Bangkok is in an exciting era that should be appreciated in full. Although Thai coffee doesn’t pack the same punch as Vietnamese coffee, it makes up for it with rich flavour.

Ristr8o in Chiang Mai is possibly the most internationally famous of all Thai cafés, known around the world as being home of the World Champion Latte. That said, it’s not my favourite – that title belongs to Roastniyom, which is a more locally famous attraction. Whenever I visit Chiang Mai, I take a cab straight from the airport to Roastniyom for their cold brew and croissants!

coffee in Thailand
📷 Photo Credit: Fuel Coffee Bar

6 Best Cafés in Bangkok

Adopo Cafe in Yan Nawa, Bangkok

6 Best Cafés in Chiang Mai

  • Roastniyom Coffee
  • Ristr8o Lab
  • Graph Coffee
  • Taste Café
  • Akha Ama La Fattoria
  • Yesterday Café
best cafe in Chiang Mai
📷 Photo Credit: Chukiat Vasaruchapong