It seems like it’ll be a long while before we start globe-trotting again. As the travel industry is slowly and cautiously opening up, there are other ways you can get a taste of the world… quite literally.
Travel agency and metasearch engine Skyscanner has worked with established chefs and influential foodies to launch ‘Travel From Your Kitchen’ – a collection of recipes from all around the world, so you, deprived traveller, can enjoy global cuisines from the comfort of your home.
Afterall, we all know that food is one of the highlights of seeing the world!
For the complete recipe hub with a huge variety of global cuisines, visit Skyscanner’s ‘Travel From Your Kitchen’.
500g self-raising flour
Pinch of salt
Enough water to make into dough
Vegetable oil for frying
Honey to coat
Cinnamon to dust
Toasted walnuts to sprinkle on top
In a medium bowl, add the self-raising flour, salt and yeast and stir to combine.
Using a whisk, stir in enough water to make a thick, wet batter.
Grease a larger bowl with oil, and pour the batter mixture into the bowl. Cover with cling film, and allow proving for 2 hours in a warm place.
Place a large saucepan over medium heat and fill up ¾ of the way with the oil.
Heat the oil up to 180 degrees Celsius.
Meanwhile, place two tablespoons in a cup full of water ready for spooning the batter into the oil. (This helps stop the batter from sticking to the spoons). Have a plate with a paper towel on top ready to go, and garnishes ready to sprinkle on top. You want these doughnuts hot to serve!
Place tablespoons of batter into the hot oil and regularly stir the oil to cook the doughnuts evenly. Cook for 4 minutes or until nice and golden. Place doughnuts onto a paper towel to drain any excess oil, then put them into a medium bowl with your toppings and toss to coat.
Serve immediately and enjoy!
½ lb (approx. 230g) eggplants, cut into small strips
1 large red onion, sliced thickly
10 green hot peppers, split lengthwise
3 cloves garlic, crushed
1 (1-inch) piece ginger, chopped
2 tablespoons fish sauce
10 curry leaves
2 tablespoons fresh cilantro, chopped
1½ tablespoons mustard seeds
1 tablespoon turmeric powder
3 tablespoons white vinegar
3 teaspoons sugar
Vegetable oil (for frying)
In a large skillet, heat a large amount of oil over medium heat.
When the oil is ready, fry the eggplant strips until lightly brown on both sides.
Using a skimmer, remove eggplants from the oil, and place on paper towels.
In the same oil, fry the onions and green hot peppers for 10 minutes over medium heat.
With the skimmer, remove the onions and green hot peppers from the oil, and place on paper towels.
Using a blender or mortar and pestle, crush the ginger and garlic to make a paste.
Add the mustard seeds to this paste, and pound until the mustard seeds are crushed.
Add the coriander, sugar, turmeric, salt and vinegar, and stir the mixture until the sugar is dissolved.
Heat two tablespoons of oil in a large skillet over medium heat, and add the fried vegetables, fish sauce and the paste.
Mix well, and sauté for 2 minutes, stirring gently.
2 litre coconut cream (we recommend the Chaokoh brand)
½ bunch pandan leaves
1kg Gula Melaka (palm sugar)
800g egg yolks
Bring cream to boil with pandan leaves; allow to steep.
Whisk yolks and palm sugar until sugar fully dissolves.
Pre-heat sous vide bath to 81o Celsius with glass jars inside.
Strain cream into yolk mix; whisk well together.
Pour into heated jars, seal and place into sous vide bath making sure to keep the temperature a constant 81o Celsius.
Cook for 1 hour.
Remove and allow to cool completely before refrigerating.
To serve, slice up your choice of bread. Toast bread to a light golden brown, and serve the kaya along with slabs of chilled butter.
Nicha Laeietpiboon from Skyscanner, who lives and works in Singapore, but is originally from Thailand, contributes this classic Thai dish – tom yum goong.
For the soup
500ml stock (chicken or prawn stock. I make mine using prawn shells and coriander root)
2 stalks of lemongrass, sliced
2 pieces of galangal (blue ginger), sliced
8 pieces of kaffir lime leaves
Choice of protein (I used prawns and squid, but you can use chicken or fish)
For the seasoning
1 tablespoon of fish sauce
1 tablespoon of sugar
1 tablespoon of lime juice
1 tablespoon of chopped bird’s eye chilli (feel free to leave this out if you’re not a fan of spicy flavours)
Chopped kaffir lime leaf and coriander to garnish
Bring the liquid (stock + water) to a boil before adding the lemongrass and galangal. Continue boiling for 3 minutes or until it becomes fragrant.
Add mushrooms, and wait until the soup comes to a boil again. Add seasoning to taste.
Add protein and bring it to a boil. Turn off heat.
Garnish with kaffir lime leaf and coriander to serve.
Dig in with a side of fluffy Thai rice.
Optional: For a creamier soup, add half a cup of evaporated milk and a tablespoon of chilli paste before serving.
Local travelogue host and personality Rosalyn Lee, better known by fans as Rozz, contributes her fave Bak Chor Mee (minced pork noodles) recipe, because it’s safer to stay home than to head out and join the queues.
A handful of bean sprouts
A handful of dried Shiitake mushrooms
1 stalk of spring onion (optional)
50g of minced pork
A few pieces of fish balls / meatballs (pork)
A teaspoon of sambal chilli
A teaspoon of Chinkiang vinegar
Dark soy sauce, to taste
Sesame oil, to taste
Soy sauce, to taste
Egg/rice noodles of your choice
Soak dried Shiitake mushrooms in hot water for 20 minutes.
Pour liquid into separate pot to boil.
Remove stems from mushrooms and slice them. Once sliced, add them to the liquid from Step 2.
Add a teaspoon of any sugar of your liking to the liquid.
Add a dash of soy sauce, to your taste.
Add a dash of dark soy sauce, to your taste
Braise with lid off for 20 minutes and adjust to your taste preferences.
Spicy noodle sauce
Mix a teaspoon of sambal, Chinkiang vinegar, a dash of soya sauce and a dash of sesame oil.
Add this mixture to your noodle bowl
Blanch noodles in boiling water.
Add beansprouts into same boiling water with the noodles.
Once boiled, add noodles and bean sprouts to your bowl.
Add boiled fishballs to your noodles.
Blanch minced pork until cooked and add to noodles.
Top up noodles with your braised mushrooms.
Garnish with spring onions.
50ml Paper Lantern Gin
20ml lime juice
25ml lemongrass & ginger syrup
Slice of lemongrass
Fill a highball glass with ice.
Add Paper Lantern Gin, lime juice & syrup.
Top up with soda water and stir.
Garnish with a lime wheel and a slice of lemongrass
For the lemongrass and ginger syrup: Dice 2 sticks of lemongrass. Peel, then slice ½ a large knob of ginger (12-14 grams). Add the sliced ginger & lemongrass to a bowl, cover with 500g of granulated sugar, and seal the bowl with cling wrap. Leave overnight.
3 tablespoons of vegetable oil
3 stalks of spring onions (chopped)
¼ pc of onion (chopped)
4-6 pieces of garlic (minced)
50g of minced pork
½ tablespoons of Korean chilli flakes
½ tablespoons of Korean chilli powder
½ teaspoons of salt
½ teaspoons of sugar
3 tablespoons of soy sauce
2 tablespoons of zucchini (diced)
2 tablespoons of onion (chopped)
500ml of broth
3-4 pieces of clams
Prawns, 1-2 pieces
175 grams of soft tofu
1 tablespoon of sesame oil
Heat up oil in the wok, sauté spring onions over low flame for 7 minutes. Add ground pork , garlic and onion and sauté until pork is cooked. Add Korean chilli flakes and powder and soy sauce and cook for another 3-5 minutes.
Add in broth, onion, zucchini, clams, prawns and tofu. Cook over medium flame for around 10 minutes.
Season to taste and add some sesame oil. Add an egg to the pot. Garnish with spring onion and chilli powder. Enjoy!
Milo Chau, Culinary Instructor, contributes this Japanese Saikyo Yaki Bento recipe – with an interesting twist of using the fish bone for stock to cook the rice, and infusing elements of cherry blossoms in the dessert.
Ingredients: Gindara Saikyo Yaki
Cod fillet, 200g (salt 1 pinch, sake 1 tablespoon)
White miso, 2 tablespoons
Cooking sake, 2 tablespoons
Soy sauce, 1 tablespoon
Sugar, 1 tablespoon
Salt cured cherry blossoms, 1 whole
Cream, 2 tablespoons
Cut fillet into 50g pieces, mix in a pinch of salt and 1tsp sake, rest for 10 minutes.
Meanwhile make marinade. Mix in white miso, sake, mirin, soy sauce and sugar into a thin paste.
Pack the fillet dry and do not wash them. In a zip plastic bag, add all fillet and marinade. Mix well and marinate overnight (minimum one hour).
Preheat oven to 210 Celsius. Take out most marinade, and then bake fillet on a rack for 12-15 minutes.
Rest for at least 5 minutes before serving.
Ingredients: fish stock
Fish bone, 150g
Chicken stock, 500cc
Cooking sake, 2 tablespoons
Soak Kombu in water for 30 minutes, then heat up water to smoking point, discard kombu and keep the stock.
Add oil into pan and set on high heat. Fry all the fish bone until golden brown.
Deglaze pan with sake, then add Kombu water and chicken stock.
Reduce the liquid on high until remaining half, cool down to room temperature.
Ingredients: fragrant rice
Japanese rice, 160cc
Fish stock, 160-170cc
Star anise, 2
Soak Japanese rice for 30 minutes.
Add room temperature fish stock and star anise into rice cooker with soaked rice, cook until tender.
Ingredients: Umeshu Oolong Jelly
Ooolong tea, 50cc
Sakura Blossom, 3-4 whole
Mix gelatine with water, rest ten minutes.
Mix in umeshu and Oolong tea, add 1/3 mixture into pot and boil it to smoking point, turn off heat.
Add bloomed gelatine into unmeshu mixture, stir until gelatine disappears, mix in the remaining mixture.
Pour half of the liquid into a glass cup, place a sakura blossom inside*, chill quickly in freezer until 80% set (very thickened).
Pour the rest of the liquid and place 3 sakura petals on top. Chill in fridge until fully set.
*Before using the cured sakura blossoms, make sure to rinse the salt away and soak them for at least 30 mins.
Amelia Huang from Skyscanner, who’s based in London, contributes this cauliflower taco recipe.
For the tortillas
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup water
1 1/2 tablespoons olive oil
For the cauliflower filling
1/2 head large cauliflower, cut into small (~3-5cm) florets
1/4 cup vegetable/cooking oil
2 garlic cloves, sliced
For the peppers and onions
1 large green pepper, sliced
1/2 yellow onion, sliced
1/3 teaspoon sugar
Splash of soy, or salt to taste
Black pepper to taste
For the avocado salsa
2 tomatoes, diced
1 ripe avocado, diced
1/2 lime, juiced
Salt and pepper to taste
Minced garlic and raw diced red onion, optional
Shredded iceberg lettuce
Preferred hot sauce
Preferred sour cream
Making the cauliflower filling
Preheat oven to 230 degrees Celsius.
In a small bowl, mix oil, garlic, paprika and cumin.
Arrange cauliflower florets on a baking sheet and pour spiced oil over.
Season with salt and toss to coat evenly.
Roast, undisturbed, until florets are dark brown and crisp on the bottom, about 15-20 minutes.
Remove from oven and turn florets over.
Continue to roast until brown and crisp all over, another 15-20 minutes.
Making the tortillas
In a large bowl, combine flour and salt.
Stir in water and oil.
Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
Let rest for 10 minutes.
Divide dough into 4-6 portions.
On a lightly floured surface, roll each portion into a ~12cm circle.
In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned on each side.
Keep warm by wrapping with foil and covering with a tea towel.
For the avocado salsa
Combine ingredients for avocado salsa in a bowl and mix.
Set aside to sit for at least 10 minutes before serving.
For the peppers and onions
Add 1 tbsp of olive oil to a pan on medium heat.
Sauté the onions and peppers until translucent.
Sprinkle sugar in and toss, leaving over medium heat to caramelise.
Season with soy (or salt) and pepper.
Once onions and peppers and very soft and brown from caramelisation, plate.
To serve, top the fillings on a tortilla and add your preferred hot sauce and/or sour cream.
For the sushi rice
200g steamed short grain rice
150g Japanese rice vinegar
For the spicy sesame shoyu dressing
1 tablespoon of finely chopped white onion
1 clove of fresh garlic, minced and mixed with 4 tablespoons of vegetable or canola oil
4 tablespoons of Japanese soy sauce
3 tablespoons of Japanese rice vinegar
2 tablespoons of fresh lemon juice
3 teaspoons of sugar
1 tablespoon of toasted white sesame seed
1 tablespoon of spicy sesame oil
Black pepper, to taste
Bird’s eye chilli, thinly sliced, to taste
For the poke
100 g of Sashimi-grade salmon fillet, sliced into bite-sized chunks
½ avocado, diced roughly
½ Japanese cucumber, diced
½ shallot, sliced
5 cherry tomatoes, halved
For the onsen egg
1.5 litres of water
300ml of chilled tap water
4 eggs, refrigerated and cold to touch
Scallion, sliced thinly
Slightly warm up rice vinegar, sugar, salt and mirin without bringing to a simmer (just until the salt and sugar are dissolved and well mixed). Cool down and store the sauce in a bowl. Add in 35ml of the sauce to 200g of sushi rice and mix well.
Combine all ingredients for the spicy sesame shoyu sauce and whisk in a large bowl until sugar is dissolved and it is well blended.
Add the spicy sesame shoyu sauce to the Poke ingredients, gently toss to mix.
To prepare the egg, bring 1.5l of water to a rolling boil. Remove pot from heat and add 300ml of chilled tap water. Gently set eggs into the pot and cover. Leave for 18 mins.
To assemble the Poke donburi, place sushi rice into a medium bowl. Top the rice with the salmon avocado Poke, steamed vegetables of your choice, onsen egg. Drizzle steamed vegetables and egg with spicy sesame shoyu. Finish with scallion and furikake topping.