Gourmet Global

Our unique Malaysia Culinary & Culture Tour Itinerary is a 14 day in-depth excursion into the fusion cuisine and myriad of cultures represented in Malaysia.

Just a few highlights:

3 days with the Iban people of Borneo

Cocoa and rice plantations
Kuala Lampur’s night markets
Cameron Highlands
Penang’s Hawker Cuisine
Two Hands on Cooking Classes

Our All-Inclusive Tours include:
Roundtrip Airfare from NYC
Inland Flights
Lodging
Meals
Hands On Cooking Classes
Ground Transportation
All Tours
24/7 Available Guide

Our escorted tours are a combination of cuisine, culture, adventure, relaxation and variety. $4000 all inclusive gives you a lot of bang for your buck!!
Please email culinarytours@globaltastesinc.com today to receive the detailed itinerary and feel free to call with any questions at 347-419-3206.
Global Tastes & Travels Inc.
http://www.globaltastesinc.com
mireille@globaltastesinc.com
Become a fan on Facebook!!

Selamat Petang!!

We will be running a Culinary and Cultural tour to Malaysia in August.
14 days and you will have the vacation of a lifetime!

This tour will take you from the cocoa plantations and rice fields of Borneo to the night markets and Orchid Garden of Kuala Lampur to the rolling hills of the Cameron Highlands to the hawker cuisine of Penang and two days of cooking classes for the foodie in you!!

You can view some of the sights you’ll see and the foods you’ll taste on this amazing trip here.
For an introduction to Malaysian cuisine in order to whet your appetite for this amazing trip, try this delicious recipe:
Roast Sugar Cane Chicken
2 teaspoons galangal, chopped (you may substitute ginger, if you can’t find galangal)
2 tablespoons lemon grass, chopped, bottom 6 inches only
6 cloves garlic, chopped
2 shallots, chopped
2 fresh red chiles, seeds removed, chopped
3 tablespoons oil
1/2 teaspoon turmeric powder
1/4 teaspoon fennel powder
3/4 teaspoon cumin
2 bay leaves
2 tablespoons lime juice
1 cup sugar cane juice
1 2-2 1/2 pound chicken

Pound or process the galangal, lemon grass, garlic, shallots and chiles to a smooth paste. Heat the oil in a pan. Add the paste mixture and stir-fry for 3 to 4 minutes on moderate heat. Be careful not to allow the mixture to burn.

Add the turmeric, fennel, cumin, bay leaves, lime juice and sugar cane juice. Bring to a boil. Cook for 10 minutes to reduce the sauce by half, stirring occasionally. Remove from heat and let cool slightly.

Rub the chicken inside and out with the cooked sauce, reserving any extra sauce.

Preheat oven to 425 F. Place the chicken breast-side down on a rack in a roasting pan. Roast for 10 minutes. Brush the chicken with the sauce and turn the chicken over. Baste the breast with the sauce and roast for 10 minutes. Reduce the oven temperature to 350 F. Brush the chicken with the sauce. Cook the chicken for 15 minutes. Turn over the chicken and brush with the sauce. Continue cooking the chicken for another 15 minutes or until tender and juices run clear when the chicken is pierced by a fork.

Serve with steamed rice. (Jasmine rice would be ideal)

Practice your Malaysian and join us in August - Selamat Malam!!

Global Tastes & Travels Inc.
http://www.globaltastesinc.com
mireille@globaltastesinc.com
Become a fan on Facebook !!

Hello Everyone:
Now that we have started Daylight Savings Time, I hope everyone is ready for Spring!

I have been a negligent blogger - I have been so busy since my return, now coordinating all of the logistics to make the tour a fabulous one for all of you attending, but here is my update on my visit to Trinidad. Trinidad was fabulous. Located in the southern Caribbean, it is not one of the most popular travel destinations when people are planning their Caribbean vacations. People do not know what they are missing.

Due to the oil refineries, Trinidad is one of the most industrialized Caribbean nations. Because of this, the capital city of Port of Spain is not a place you want to spend much time in. It is a not so clean city with shopping and the like. But once you leave Port of Spain, Trinidad is a beautiful island. The northern coast is dotted with beaches. Maracas Beach is one of the destination spots for foodies. Richard’s Bake and Shark is famous island wide - Shark perfectly battered and fried in between fried bread and you can condiment to the max with everything from ketchup to shado-beni sauce to kuchela (green mango pickle) and hot sauce. It was delicious. After Bake & Shark, catch the waves on the wonderful coastal beach, located just across the road.

Pitch Lake was another spot I did not know existed before traveling to the island. One of the natural wonders of the world, Trinidad’s pitch lake is one of only three in the world and the only country allowed to export the pitch (asphalt) which is used to make everything from batteries and radios to roads and cars. It is amazing! - You are walking on this tar, which is interspersed with mineral sulphur pools and clearwater pools with fish swimming in them.

The South is dominated by the Indian population and this is apparent by the 85-foot Hanuman built by the ashram in Waterloo and the Temple in the Sea, which is exactly as the name states. Here is where you will find the best curry and dalpourie, along with palourie and aloo pies.

Char Sui Pork, which I had, demonstrated the Chinese influence on the island. Soong’s Great Wall located on San Fernando Hill is the oldest Chinese restaurant on the island is the best Chinese food you will ever have!

Here is just a little introduction to Trinidad and once I get my tour logistics set - you will be hearing more!

So come join me in Trinidad in May, 2009!!!

Hello all:
Trinidad as all Caribbean islands are epitomizes fusion cuisine. With heavy influences from Africa, India, China and Spain, as well as the Middle East the food of one of the largest islands in the Caribbean is one of the most diverse cuisines in the world.

Having lived with a Trini the last year and a half, I have an excellent taste tester to brand the authenticity of my own Trini recipes. Although he can give me very little cooking advice (he does not make anything unless it is from a box - his favorite thing to make is Rice a Roni), he can tell me how close it comes to his island cooking. My breadfruit oil down recipe (included below and pictured above during the cooking) he has branded as one of the best (although I did not include the Trini staple herb - chandon beni or shadoe beni (as it is sold in NYC). Thank God I live in the multi cultural neighborhood of Ditmas Park within walking distance of Flatbush (Caribbean Central Station of NY) so finding breadfruit for me is not a problem. I hope you all live near some Caribbean neighborhoods so you can try this recipe. I guarantee you won’t be disappointed if you can find the ingredients.

Anyway, I found this great Trini blog ( http://simplytrinicooking.blogspot.com/)full of amazing recipes and since I am in the process of planning a culinary tour to Trinidad next year, during the annual Taste T&T Festival in May, you can get an idea of what you will be tasting and learning to cook for those who are able to attend by taking a look at some of the recipes on this blog. (If you are interested in this tour, please send me an email)

Let me know what you think of the recipe!!

Mireille’s Breadfruit Oil Down:

Ingredients
1 each, ham hock and pig foot
1 T vegetable oil
1 large onion, minced
2 seasoning peppers , chopped fine
1 clove garlic, minced
1/2 Habanero pepper, seeds removed and chopped fine
1 bunch green onions, chopped fine
2 t fresh thyme, minced
4 c coconut milk
1 large breadfruit, peeled and cut into 8 sections
salt and pepper., to taste

Directions
Place the ham hocks and pig foot in a saucepan. Cover with water, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until the meat is tender, skimming off any foam that rises. Drain the meat and set it aside.
Heat the oil and sauté the onions, peppers, garlic, Habanero pepper, green onions, and thyme for about 5 minutes, stirring constantly. Add the coconut milk, heat, and then add the breadfruit sections, the boiled meat, and salt and pepper.
Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed most of the coconut milk and is soft. Serve hot.

Come with me to Taste T & T, an amazing 2 days of culinary exploration that will have your taste buds bursting with excitement.
This takes place in the capital city of Port of Spain on the island of Trinidad the last weekend in May every year. The island of Trinidad is very diverse due to Asian immigration and colonization. Their cuisine is heavily influenced by Indian, Chinese, African and Spanish. This culinary festival lets you experiment with all of these, in addition to getting the opportunity to taste the foods created by some of the top chefs on the island.

I am organizing a culinary tour to Trinidad for next year - You will be able to partake in Taste T & T as well as 2 days of cooking classes in native cuisine, a few days of sightseeing and a few free days for you to explore the beauties of the island on your own or take a ferry and visit Tobago for the day. I am still in the process of organizing the logistics, however the estimated cost of the tour will be approximately $2500. This will include airfare, lodging, 80% of meals, entry into demo kitchens as well as gourmet sample tastings at the festival, ground transportation, cooking classes, sightseeing tours for 10 days.

It is going to be a small group of about 20 people, so if you are interested and would like to be given first opportunity once all the logistics and final price is available, please send me an email with your contact information so you can be given first choice.

Thanks!!

The curry leaf is a unique ingredient, used in Indian cuisine, spicifically in South Indian cuisine. It is not to be confused with curry powder. In fact, curry leaves are not usually included in curry powder’s, either from India and Southeast Asia or the Caribbean.

It is a unique herb found in the gardens of most South Indian homes. Visit anyone in Kerala and I can almost guarantee they will have a kari plant in their garden. It is a primary ingredients used in the sambhar, chutney, dahl and curries of South India. It has such a unique taste, that it is difficult to describe. It has kind of an anise, licorice like taste, similar to Thai Basil, but more potent. Only a few leaves are added at the end of cooking an entire pot of curry. It is left for a few minutes to flavor the curry and then it is unlike any other curry you have ever had. The flavor is indescribable unless you have experienced it yourself.

As with much of the ingredients used in Indian cooking, the curry leaf also has medicinal uses. The Ayurvedic tradition uses kari patta. On their own, they are an excellent digestive and improve stomach functions. Mixed with other ingredients, they serve a variety of uses. One common Ayurvedic cure for diarrhea is mixing these leaves wiht mint and coriander and mixing it with fresh juice. It also has been used in helping to control and sometimes eliminate non insulin dependent diabetes. Results have been proven after drinking kari patta tea for a period of 3 months.

In addition to turmeric, this is another wonderful Indian herb that provides great taste and great health benefits. I have used this in two of the new products available at Global Tastes & Travels. The South Indian Paradise tea includes these wonderful curry leaves, in addition to other typical South Indian ingredients like coconut and lemongrass. Curry leaves are also one of the primary ingredients in the Indian spice blend, in addition to coriander, ginger, mustard, aamchur (dried mango) powder and a myriad of other spices that characterizes the Indian diaspora.

If you want to purchase the fresh leaves in New York, you can find them at Kalustyan’s on Lexington between 28th and 29th and they are also available in Queen’s at Patel Brothers on 74th Street in Jackson Heights, between 37th Avenue and 37th Road. They can be found in the fresh produce section and costs about $1 for a 1 ounce bag.

Try some curry leaves and add it to your stews and soups also for a distinctive flavor.!!

Galangal, aka as Laos is a common ingredient used in Thai cooking, as
well as in other Southeast Asian cuisines like Indonesian and Malaysian.

It is very similar to ginger in appearance, but it is softer and can be
chopped and used in curries and stews, without peeling. It also has the
floral pungency of ginger, but to a lesser degree. This along with a
myriad of other flavors is what makes Thai cuisine so unique. Many
subtle flavors added together create this WOW in your mouth, that many
of us find so irresistible.

It is very difficult to find fresh galangal. There is only 2 places I
know of in New York City, the international food capital of the world,
that carries fresh galangal. They are both in Chinatown - Asia Market
Corporation at 71 1/2 Mulberry Street and Bangkok Center Grocery at 104
Mosco Street.

My Thai Spice Blend that I have developed is a wonderful mixture of all
the flavors that make Thai cuisine unique - Kaffir Lime Leaves,
Galangal, Lemongrass, Chiles, Peanuts and Coriander. Due to the
uniqueness of these products, this is the most costly one to produce and
therefore, it is the most expensive blend of the Global Tastes &
Travels’ spice blends. So now is the time to order it at the discount
rate!! Time is running out.

Thanks!!

The Caribbean Spice Blend is a mix of the cultures and cuisines of the Caribbean. It has the earthiness of its African roots with thyme, parsley and allspice. The Indian influence is present with the addition of cardamom and the heat of cayenne. These are just a few of the influences in the complexities present in this spice blend. It is wonderful on grilled meats and works as a great seasoning base for cooking JERK.

It also tastes great on grilled vegetables!!!! And works as a great spice rub for roasted meats.

The temporary preview sale is still going on at www.globaltastes.mysite.com

Please try and enjoy!!!

Hi Everyone:

Hope you all are enjoying the beautiful Saturday afternoon we are having.

To highlight another one of GLobal Tastes and Travels’ teas, Rose
Paradise is a nice cup to enjoy on a beautiful day like today. It is a
blended green tea made with 100% Green Darjeeling tea leaves.
Darjeeling is the most reknowned tea in the world and I have mixed the
wonderful natural flavor of these tea leaves with rose blossoms, dried
pomegranate and honeysuckle. The tart of the pomegranate with the sweet
of the honeysuckle creates a perfect harmony on your taste buds.

I hope you enjoy your trip to this Rose Paradise.

Time is running out for the preview sale, so don’t forget to place your
advance orders!!!

Good Morning All:

Global Tastes & Travels Inc. Indonesian Spice Blend is the next one I am
going to give you some info about.

Among other herbs and spices, three of the main ingredients in it at
Chiles, Turmeric and Shrimp. It is made with dried Birds Eye’s chiles,
the most common chile used in Asian cooking. Shrimp is a main
ingredient in much Indonesian cooking. Even when vegetables and rice
are cooked, dried shrimp is also added to impart flavor. Turmeric is a
wonderful flavor and color additive. Fresh turmeric looks similar to
ginger, but has a much milder taste. Turmeric is a natural food
coloring used in many food products.

In addition to the wonderful marriage of flavors these products bring to
your table in the Indonesian Spice Blend, there are also great medicinal
values as well. In India, the art of Ayurvedic medicine is usually
handed down from generation to generation and there are studies done
where Ayurvedic medicine has shown to get rid of many life threatening
diseases such as cancer, using all natural products that the earth has
given us.

Turmeric is one of the most commonly used medicinal herbs in India.
There it is called haldi. Haldi is used as a preventitive course as
well as a curing agent in the following ailments: flatulence, jaundice,
bloody urine, menstrual pain, hemorrhage, toothaches, bruises, chest
pain, colic, childhood leukemia, cystic fribrosis, motion sickness,
nausea, colon cancer, Alzheimer’s disease. In some cases, parents have
exhausted all their $ going to traditional doctors who offered no help
and through the use of Ayurvedic medicine, cancers and other illnesses
have been cured in their children.

Chiles are rich in Vitamin C and also help to destroy bacteria and boost
metabolism.

So using this spice blend will not only add flavor to your grilled
meats, soups and stews, but it will also be doing your body some good as
well!!!

Remember, time is running out - the preview sale prices only last until
October 11th!!!!