Brazilian cuisine, to begin with, differs by region. The differences are evident since the country has a multitude of inhabitants coming from various races and ethnicities.  This includes the Portuguese, Italians, Germans, Lebanese, Syrians, Amerindians even Japanese. In addition, the combination and dissimilarities shared by these people have prompted the creation of a culinary style, marking both the strengths and weaknesses of its various regions. Also, in line with combining various techniques, the cuisine likewise promotes its national cookery as a celebration of food if not life and tradition.

The Northern part of Brazil takes pride in its indigenous type of cooking. Popular dishes include Pato no tucupi or Duck in tucupi, which originated in Para’. This dish is made from a yellow broth called tucupi, which is basically cassava extract and is usually prepared during Cirio de Nazare’; a celebration synonymous with Christmas. Other dishes also make use of ingredients like seafood, vegetables and herbs while the cooking technique often used is boiling. In fact, some of the recipes require both time and extensive processes. One good example is the Manicoba, which takes four days to prepare as it makes use of Maniva, tripe, fat, sausages and other ingredients.

The Northeast region of Brazil, on the other hand, is comprised of narrow yet fertile coastal plains. It is for the same reason why natural produce includes tropical fruits and vegetables including sugarcane and cacao. In this part of the state, the dominant cuisine is said to be Afro-Bahian, which is a compilation of culinary styles such as Portuguese, Indian and African. It is believed that this style emanated from the ways of plantation cooks, who in turn made use of local ingredients as prime material. Typical dishes also include vatapa’ and acaraje’, whose key ingredients include seafood, palm oil, beans, onions, and caruru, which is mashed okra mixed with shrimps, onions, garlic, pepper and cashew nuts.

The Southeast part of Brazil, on the contrary, is home to various cooking styles. It is also said to be the basis of Brazilian cuisine in general. Regional dishes make use of ingredients such as poultry and maize. More so, the region is likewise popular because of its traditional cheeses.

Moreover, at a time when potatoes are not that popular, the Brazilians opted to make use of Manioc. This is a type of root vegetable, which is also utilized in producing laundry starch. It is said to be harmful and poisonous especially if not handled well. That is why it has to be peeled and grated with its pulp thoroughly washed and roasted. The Manioc’s juice is then transformed into tucupi, which is then used as key ingredient by the locals.

Ingredients Utilized in Brazilian Cuisine

Meat: Chicken, Pork, Duck, Beef

Seafood: Fish, Shrimps, Shellfish

Vegetables: Okra, Beans, Sweet Potato, Pumpkin

Fruits: Banana, Papaya, Guava, Orange, Pineapple, Sweetsop, Passion Fruit, Mango, Pear, Peach, Plums, Lemon

Dairy: Egg, Milk

Oils: Palm oil, Coconut oil

Nuts: Cashew nuts, Peanuts

Seasonings: Pepper, Garlic, Cloves

Grains: Rice, Corn

As a whole, Brazilian cuisine has black beans, rice and manioc as staples. The cuisine also boasts of its recipes and traditional meals based on Bahian food. Many have also recognized that Brazilian cuisine has been the end product of continuous change along with history, cultural diversity and regional culinary styles. That in the process of adopting various techniques and processes, the country has been successful in obtaining a culinary heritage that is not only original but unified.

Authentic Brazilian Recipes

Recipes from: justbrazil.org

Coriander Soup

Ingredients:

• 2 Garlic Cloves, crushed
• 4 large Potatoes, peeled and diced
• 960ml/32fl.oz. Chicken Stock
• 50g/2oz Fresh Coriander
• 1 teasp Hot Pepper Sauce (check ingredients)
• Juice of 1 large Lemon

Preparation:

1. Place the chicken stock in a large saucepan together with the potatoes, bring to the boil then cook over a high heat for 15 minutes or until tender.

2. Remove potatoes from the stock with a slotted spoon and transfer to a food processor or blender, reserving the stock.

3. Wash and dry coriander and remove the leaves from stems. Add the coriander leaves and garlic to the potatoes and puree until quite smooth.

4. Transfer vegetable puree to the pan containing the reserved stock, mix well and heat to serving temperature.

5. Add the lemon juice and pepper sauce and stir well before serving hot.

Tripa de Vaca a Brasilerira

Ingredients:

• 1kg/2lb Honeycomb Tripe
• 3 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1 Onion, finely chopped
• 1 large Garlic Clove, chopped
• 1 Red Capsicum (sweet pepper), deseeded and chopped
• 2 Tomatoes, chopped
• 1 Bay Leaf
• 2 tbsp freshly chopped Coriander
• 60ml/2fl.oz. Madeira
• 480ml/16fl.oz. Fresh Beef Stock
• 12 Black Olives, pitted
• 50g/2oz freshly grated Parmesan cheese

Preparation:

1. Cut the tripe into strips about 2.5cm/1 inch wide by 5cm/2 inches long and place into a dish together with the lime juice. Mix to coat well and set aside for 5 minutes.

2. Heat the the oil in a flameproof casserole, add the onion, garlic and pepper and sauté for 3 minutes, stirring.

3. Drain the tripe well and add to the casserole together with the tomatoes, bay leaf, coriander, Madeira, and stock. Bring to the boil then reduce the heat, partially cover and simmer, for 1 hour until the tripe is tender and the sauce slightly thickened, stirring from time to time.

4. Add the olives and cook for a further 2 minutes then stir in the cheese. Serve Hot.

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Are you in dire need of a vacation?  Perhaps, you are already doing some Google searches and wondering how to save money on airfare?  There are dozens of vacation spots to choose from.  There are numerous travel agencies offering great packages online.  You can choose from among different agencies and airline websites, so you will be able to get cheap airfare.

There is really no shortcut to getting reasonably affordable airfares.  You need to shop around if you want to find the best deal.  You need to check out different booking sites.  You might want your vacation dates open, so you will be able to take advantage of the best deal.  You need to put in a little effort in order to save money on airfare.  There are some things that you can do in order to save money.  Here are some things that you have to consider doing:

1. Consider making your reservations during off peak season.  Booking your flight during peak travel periods will cost you a lot of money.  Typically, price tickets go up at 3 days, 7 days, 14 days and 21 days before your scheduled flight.  You need to make your reservations on days prior to these deadlines.  In fact, if you are thinking of taking a vacation overseas, you should consider making your reservation several months in advance.
2. Get last-minute tickets.  If you cannot book your flight in advance, you should consider buying your ticket at the last minute.  Often, airlines offer great prices for unsold tickets.  Check out different airline websites because they offer last-minute deals.  You can definitely save money on airfare by taking advantage of these offers.
3. Check out different offers before you make your decision.  You need to shop around before you actually make your reservations.  You need to check out different online travel providers.  This will give you an idea where to book your flight.  Checking out different airline websites will give you an idea what the going rate is.  Armed with this knowledge, you will find it easier to compare airfares.
4. Don’t forget to avail of promos.  You will find discount airlines online.  They offer great deals and you can certainly save money on airfare.  They are not easy to find, but they are cropping up more and more online.  You should also consider using your frequent flier miles.  You can definitely avail of this option if you are trying to book your flight early.  If the fares also go down after you have booked your flight, you can request for a refund.

These are just a few tips that you have to consider in order to save money on airfare.

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Just imagine having a cuisine that offers its dining audiences three various aspects- simple presentation, finest ingredients and big servings. This is what Belgian cuisine stands for and for a country usually known as the ‘nation of gourmands,’ it is apparent how Belgians treat food with both simplicity and mighty splendor.

In Belgium, there is no such thing as purely fine cuisine or totally gourmet. This is due to influences brought by the Germans and the French. For instance, if the French look up to cooking as good food and appreciation of its overall elements, Belgium has a deep reverence towards simpler food served in bigger portions or sizes. On the contrary, this does not mean paying less attention to significant details. In fact, Belgian cuisine may stand for simplicity but it usually converts the finest ingredients into well-prepared meals.

Typical dishes include Frites or Frieten. Also known as fries or chips, depending on region and place of origin, this dish remains popular among Belgians and tourists. The manner of preparing Frieten or Frites is also different, as compared to the method employed in American cooking. For one, the size is comparatively bigger and thicker. More so, animal fat is being used in frying Belgian fries, a less healthy alternative so to speak.

Other famous specialties likewise include Stoemp and Tomate-crevette. One can also enjoy salads and stews, along with typical Belgian dishes namely waffles, sausages and tartines.

Ingredients Utilized in Belgian Cuisine

Meat:

Beef, Chicken, Pork

Seafood:

Mussels, Shrimps, Eel, Fish

Vegetables:

Potatoes, Green Beans, Radish, Lettuce, Brussels sprouts

Dairy:

Milk, Eggs, Cheese

Aside from these items, Belgian cooking is also about fruits, stews, and creamy sauces. Spreads such as pate’ or soft cheeses are being made and served, to complement freshly-baked breads. Fruits such as apples are also utilized to give life to other sausage-based meals. Moreover, Belgian cuisine is also famous for its delicious snacks, appetizers and desserts.

Belgians are also chocolate lovers and beer drinkers. In fact, Belgian desserts often include Pralines. Waffles, as a snack, can be purchased around its inner streets and mostly, foreigners often associate Belgium with waffles namely Brussels and Liege.

Pork is also a prized item, due to the Belgian’s affinity with meat. Bacon is likely used and is a part of Belgian cooking. Prepared sausages are also diverse, with types including Pensen, Braadworst and Boudins.

Indeed, Belgian cuisine may feature 3 distinctive aspects- simplicity of presentation, existence of finest ingredients and bigger food portions. However, it only shows that diversity in terms of food has only one result in the end- nothing but great taste.

Authentic Belgian Recipes

Poulet a la Biere

Serves  4

Ingredients:

2 tbsp Flour

Salt and Black pepper

4 Chicken quarters, halved

2 Onions, quartered

4 Carrots, thickly sliced

4 Sticks of Celery, thickly sliced

50g/2oz Butter

1 tbsp Olive Oil

2 tbsp Gin

300ml/10 fl.oz. Light Ale

1 Garlic Clove, crushed

1 Bouquet Garni

3 tbsp Single Cream

Instruction:

1. Coat the chicken pieces in flour which has been well seasoned with salt and pepper.

2. Melt the butter and oil in a casserole, add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and reserve.

3. Add the chicken to the casserole and brown on all sides adding a little more oil if necessary. Pour in the gin, warm through a little and carefully set alight.

4. When the flames have died down, add the reserved vegetables, light ale, garlic, bouquet garni, salt and pepper, cover and simmer for 1 hour over a low heat, stirring occasionally.

5. To serve – remove the chicken and vegetables to a warmed serving dish. Bring the juices to the boil, remove from heat and stir in the cream. Pour over the chicken and serve immediately.

Stewed Rabbit with Prunes

Serves 4

Ingredients:
225g/8oz Pitted Prunes
240ml/8fl.oz. Hot Water
3 tbsp Plain Flour
Salt and Black Pepper
8 Rabbit Portions
2 tbsp Butter
2 tbsp Vegetable Oil
100g/4oz Streaky Bacon, cut into 2.5cm/1-inch pieces
2 Onions, coarsely chopped
360ml/12fl.oz.  Belgian Sour Beer (e.g Rodenbach)
1 tbsp Cider Vinegar
2 Garlic Cloves, finely chopped
4 large sprigs fresh Thyme
2 Bay Leaves
1 whole Clove

Instructions:

1. Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for 1 hour.

2. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess.

3. Heat the butter and oil in a large saucepan, add the rabbit pieces and  brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside.

4. Add the bacon to the pan  and fry for about  5 minutes.

5. Add the onions and cook for 5 minutes, stirring from time to time.

6. Return  the rabbit pieces to the pan, sprinkle the remaining flour over the meat and onions and cook for 3 to 4 minutes, turning the meat from time to time.

7. Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover  and simmer, covered, for 1 hour, stirring from time to time.

8. Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. Serve hot.

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Bali has often been considered a culinary heaven. Not only are you experiencing a newer type of culture, you are also in for a culinary treat. Anyone who visited Bali knows the dining pleasures of the place, ranging from high-rated hotels and restaurants to the simplest dining cafes.

Establishments in Bali offer a wide selection of dishes. For first-timers, they can easily choose a restaurant or hotel that is suited to their discriminating taste. Budget is also relative here in Bali, as foreign guests can eat, dine and savor Balinese food without readily thinking of expense.

Balinese cuisine, to begin with, is truly a matter of contrasts. You can enjoy the simplicity of every day food as much as the dishes offered in festivals. Rice, vegetables, meat, fish and condiments are the likely components of this cuisine. It is also acknowledged how Balinese food is presented in an uncomplicated yet traditional manner.

When it comes to festival food, both locals and guest can have a taste of dishes such as Nasi Goreng. This dish is basically Indonesian fried rice, served with fried egg. You can also enjoy Mie Goreng or fried noodles. In fact, these two items are just a few samples of the most popular food choices among visitors and guests.

Balinese cuisine can be directly associated to Indonesian cuisine. You can even notice the likely similarities in terms of food selection and preparation of known dishes. In fact, Balinese cuisine clearly sets a platform for Indonesian food as well, and this is evident given the following sample dishes:

First, we have the Martabak, which is fried roti bread with meat/vegetables filling. Opor Avam is also a typical dish, which is chicken cooked in coconut milk. Nasi Rames is also a favorite, due to the prevalence of vegetables in said place.

Ingredients Utilized in Balinese Cuisine

Meat:

Seafood, Poultry, Pork, Beef

Vegetables:

Cabbage, Peas, Carrots, Cucumbers, Leeks, Potatoes

Fruits:

Durian, Mangoes, Mangosteen, Rambutan, Pineapple, Banana, Jackfruit, Longan, Melon, Custard Apple, Oranges

Sauces, Herbs and Seasonings:

Peanut sauce, Coconut Milk, Garlic, Shallot, Tamarind, Lemon grass, Chili, Pepper, Soy sauce

Balinese cuisine is not only popular because of its delicious and sometimes exotic food. Aside from these, visitors and diners can select from a range of drinks and beverages. Balinese coffee, also known as Kopi Bali, is a flavorful treat. For tea lovers, you can have a hot cup of Teh Panas tea.

Other Balinese treats are available for locals and tourists. One of them is the black rice pudding or Bubuh Injin. This is a type of dessert made from black glutinous rice and is often served with a sweet sauce made of coconut cream and sugar.

For many, dining in Bali is a wonderful experience. Its food presents a list of variations, which are meant to entice and please anyone’s palate. The simplicity of food preparation did not negate the true value of Balinese cuisine, all because a great mix of flavors is favorably present.

Authentic Balinese Recipes

Sweet and sour shrimps

Ingredients:

1/2 lb of medium sized shrimps

5 pieces of garlic

3 oz. flour

1 piece of egg

2 spoons of tomato sauce

1 lime, 1/2 spoon of sugar

salt

pepper

Direction:

• Clean the shrimps, remove the heads, keep the tails
• Clean garlic, and slice thinly. Sprinkle over the shrimps.
• Make a mix of the flour, egg, with enough water, salt, and pepper.
• Heat oil on a pan.
• One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
• Put on a plate, pour tomato sauce over them.
• Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Beef Satay

Ingredients:

300 gr beef

5 shallots

2 spoons of sweet soy sauce

1 spoon of vegetable oil

1 lime

salt

pepper.

Direction:

• Slice beef into bite sized pieces, slice shallots
• Mix everything evenly
• Put beef in skewers
• Barbecue in medium heat until desired level (medium rare recommended).

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