Thought people might be interested in thinking about South Asian food
for cruising staples.
The dal recipes
are good examples. The western twist is to use Rotel canned chopped tomatoes instead of fresh. Rotel has seasonings in it that work well with these recipes
. Dal (lentils) keep well, as do the seasonings prevalent in Indian cooking
, including ghee. You can add masala seasoning mixes to all sorts of other recipes to wake them up - not just for Indian food
. Indian dals are great choices for thermal or pressure cookers
. In fact, pressure cookers
are quite prevalent in India
(recipes are described in cooking
whistles' instead of n
chapati, naan, roti, unleavened breads that are easy to make and cook quickly.
some good general sites
Indian Cuisine - Indian Food - Step-by-step Indian Cooking and Recipes
Indian Food Recipes, Indian Food Recepies, Indian Cooking, Indian Cuisines
cookbooks: "The Indian Slow Cooker," Anupy Singla. I pressure cook these recipes, works just fine
"How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen"
There's lots of Vietnamese folks around here, and I've been learning
about Viet food from them.
Banh Xeo is so very good and also would work well on a boat. You can substitute any sort of filler for the crepe, and rice flour holds up well. Local herbs could substitute for the Thai basil and mints, and lettuce leaves. Actually I don't even care if I have the wrap, the crepe itself is so good. A friend of mine likes his Banh Xeo dipped in Italian dressing instead of nuoc cham
Vietnamese recipes in general
All Vietnamese Recipes and Cuisine - The perfect introduction to the world of Vietnamese recipes and cuisines.
Another good thing is Goi Cuon, which is rice paper rolls, you might be familiar with them as 'summer rolls.' The rice paper keeps forever and they're thin and stackable in storage
. Just dip in water
and they soften. I have a handy little tray to lay them on for rolling, but a friend uses a damp towel. You can stuff 'em with whatever is around.
Nuoc cham sauce is so very good, I put it on all sorts of stuff. It's simply fish
sauce (which is also good to have around and keeps well), lime juice, sugar (or combine those by using Rose's) garlic, and water
. I like to add a little chili sauce aka Sambhal Oelek, another good staple that keeps well. Nuoc cham is good as salad dressing, you can use it on chicken, beef, fish
, I love this stuff so much I could just drink it straight.
Banh Mi. You think a po'boy is good eatin', you'll slap your Mama when you try a Viet sandwich
Banh Mi Vietnamese Sandwiches
South Asian staples store very well. Keep in mind these folks' climate is hot and refrigeration
is relatively new for them so the food culture works great for boats.
btw, Carib food is right up there too, but it seemed redundant to go on about it. just thought I'd add a fave site