urban adventures

Local Recipe Book

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George Bernard Shaw once said There is no sincerer love than the love of food and the Urban Adventures team wholeheartedly agrees! Call us greedy but certainly some of the most memorable travel experiences usually involve food. Whether its at a luxurious riad in Marrakech, an outdoor barbecue in the Aussie bush, the produce markets of Krakow or an artisan cheese shop in Paris, tasting regional specialities is a great way to delve into the heart of a new city. With this in mind, weve asked our local experts from some of the worlds tastiest cities to let us in on some tried and true food secrets. It wasnt hard to get them to talk about the dishes they love, especially the ones that stir up fond childhood memories. We understand that when travelling it can be difficult to find authentic places amongst the tourist trap restaurants whether it is the best Pho stall in Hanoi, taverna in Athens or pub in Dublin. Thats why we rely on our trusty Urban Adventure leaders, who live locally and are best placed to help you find the most genuine food experiences out there. So why not try these authentic recipes at home for yourself and impress your friends and family with your newfound kitchen skills? We trust that youll have them eating out of your hand in no time!

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Contents
Grandmas Apple Sauce Tapioca Pearls (Sago) Cutlets Kaladnykas Blinis (Russian Pancakes served with Caviar) Galettes (Eggs, Ham and Cheese) Green Bananas and Salt Fish Mokimo and Beef Stew Nar Eskisi (Pomegranate Sauce) Prgi (Bacon Buns) a Nikujaga (Beef and Potato Stew) Stir Fried Soya Bean Sauce Noodle Peruvian Ceviche Cod - fish Brs style Federal House Cream of Crab Soup Hungarian Cherry Soup Svickova (Marinated Beef) Buttermilk Ouma Rusks Risotto al Nero di Seppia (Risotto in Cuttlefish Ink) Chicken and Lemon Tagine Green Curry with Chicken (Kang Khiao Wan Gai) Beef Pho Amok Measurement Conversion 4 5 6 7 8 9 10 11 12 14 15 16 17 18 19 20 21 22 23 24 25 26 27

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Grandmas Apple Sauce

bushel fresh apples 2 sticks butter 3 cups sugar 7 teaspoons cinnamon cup Fruit Fresh 2 teaspoons salt 1. Fill a large bowl with cold water. Add cup of Fruit Fresh into the bowl to keep the apples from browning. 2. Peel and core the apples, then slice apples into small pieces and place into large bowl of water. Once all the apples are peeled and sliced, begin transferring the apple pieces into a smaller microwaveable bowl. 3. Slice stick of butter into several sections and place butter on top of the apples. Sprinkle cup of sugar, 2 tsp of cinnamon and a pinch of salt onto the apples. Cover the bowl with wax paper and place into microwave for 15 minutes. 4. After 15 minutes take the bowl out of the microwave and whisk the ingredients thoroughly. After whisking, place the bowl back into the microwave with wax paper, and cook for another 10 minutes. Whisk the ingredients once more, transfer apple sauce into a plastic container and refrigerate. 5. Repeat the process until all ingredients have been microwaved, whisked and placed into refrigerator. Cool applesauce until ready to serve. Apple sauce can be heated again and eaten hot or taken right out of fridge and eaten cold. Makes 7 Quarts.

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Essence of South Philly River to River Historic District - Society Hill 9th Street Italian Market Philly On Tap The Soul of Center City

This family recipe is great for large groups of people and is a firm favourite for Thanksgiving.

4 philadelphia

Tapioca Pearls (Sago) Cutlets

1 small bowl tapioca pearls (sago) 2 - 3 boiled potatoes 1 - 2 chopped green chilies (omit for a less spicy taste) Coriander leaves tablespoon crushed black pepper Salt to taste Oil for frying Juice of half a lemon For cutlets 1. Soak the tapioca pearls in lukewarm water for 1 - 2 hours until they become soft (but not soggy) then drain water off the tapioca pearls. 2. Peel skin off the boiled potatoes, then mash them and add to the tapioca pearls. Be sure that the quantity of potatoes should be more than the tapioca pearls, or else they might not bind into cutlets and may break while frying. 3. Add green chillies, salt, black pepper & coriander leaves to the tapioca and potato mixture. 4. Form the mixture into small cutlets or patties and bind well. If the mixture is difficult to bind, use a small amount of corn flour. 5. Deep fry the cutlets on a low flame until they turn golden brown. Soak up anyexcess oil by lightly patting the cutlets with a paper towel. 6. Serve with tomato ketchup or coriander condiment for authentic Indian flavours. For coriander condiment Combine tablespoon cumin seeds, a pinch of crushed black pepper, a pinch of salt, 1 green chilli, 1 bundle of coriander leaves, juice of half lemon and a bit of water in a grinder or mortar and pestle and grind finely. Pour the mixture into a small bowl and serve with cutlets. Serves one (4 cutlets).

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Delhi Temples Culture Vulture Delhi Gandhis Delhi Home Cooked Delhi Mughals Delhi

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delhi 5

Kaladnykas
1 litre cold kvass (a beverage, made from black bread). If you cant find kvass just use cold water cup sour cream teaspoon salt teaspoon citric acid or lemon juice half a lemon 3 - 4 spring onions 1 fresh cucumber cup of chopped dill Salt to taste 5 - 6 boiled potatoes (to accompany the soup) 1 tablespoon of natural butter (optional) 1. Stir together the cold kvass (or water), sour cream, salt and citric acid (or lemon juice) until the salt has dissolved. 2. Finely chop the spring onions and the dill, putting aside a tablespoon of the dill to season the potatoes. Cut the cucumber into small cubes then add the cucumber, spring onions and dill to the liquid mixture. Place in the fridge to keep cool for 30 minutes. 3. Peel and boil the potatoes. Season the potatoes with salt and chopped dill. Place a small slice of butter on the top of the potato before every bite. 4. Enjoy the soup, accompanied with the hot potatoes.

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Undiscovered Vilnius Old Town & Uzupis Vilnius At A Glance
This cold soup from Southern Lithuania is traditionally accompanied by boiled potatoes.

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Blinis (Russian Pancakes served with Caviar)

750 millilitres milk 300 grams flour 2 eggs tablespoon of butter 100 grams of butter teaspoon of salt teaspoon of sugar 1. In a bowl mix the sugar, salt, egg yolk and half a tablespoon of butter. Add the milk. Then little by little add the flour stirring the dough thoroughly. The batter should be a smooth liquid. 2. Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat and pour in a ladleful of batter to cover the whole surface of the pan. Return the pan to the heat and cook the pancake for 90 seconds. Carefully lift up an edge of the pancake to see if its fully cooked: the pancake should have golden edges and brown spots on the surface. Flip the pancake over and cook the other side for one minute. Transfer the pancake onto a plate and rub it with a little butter. Now you can start making the next pancake. 3. Melt butter on the frying pan after every fourth pancake or when needed. 4. Pancakes are traditionally served with jam, caviar or sour cream. Makes 20 pancakes.

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st. petersburg 7

Galettes (Eggs, Ham and Cheese)

For the galettes 250 grams buckwheat flour litre milk 3 eggs 1 tablespoon of oil 1 teaspoon of salt Butter (for cooking) For the topping Eggs Thinly sliced ham Grated Emmental cheese (substitute with Swiss cheese if Emmental isnt available)

1. In a big mixing bowl, whisk together the flour and the eggs. Gradually add the milk, stirring continuously, until smooth. Add the salt and a tablespoon of oil. 2. Leave the galette mixture to cool in the fridge for one hour (if you have the time). 3. Heat up a frying pan over medium heat. With a dab of butter, pour some of the preparation into the frying pan. Try to pour it evenly on the surface of the pan, to make the galette the thinnest you can. 4. Cook it for 2 to 3 minutes and use a spatula to turn it over. It should be golden on each side. 5. As the galette is cooking fry an egg in another pan. 6. When the galette is cooked, youre ready to layer the other ingredients on top of it! A slice of ham first, then the cheese, then the fried egg. 7. To serve either fold the galette in half or fold up the edges to create a square. Serve hot, perhaps with a delicious apple cider on the side!

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Discover Paris Experience Paris

8 paris

Green Bananas and Salt Fish

4 pounds green bananas (or green figs) cup chopped celery cup chopped parsley 3 cloves garlic cup chopped peppers 2 pounds salt fish (e.g. salted cod) 1 tablespoon chicken-based seasoning cup vegetable oil 1. Remove the skin from the green bananas (or figs) and place them in a pan of warm water. Add salt and chicken-flavoured seasoning to the water. 2. Cover the pan and boil until the bananas are thoroughly cooked. A good way of knowing is by pricking the bananas with a fork. If they are soft, then your green bananas are ready. Let the bananas cool in the pot. 3. Clean the salt fish under running water, then cut into small pieces, place in a pan and boil for 20 minutes. Remove the salt fish from the water and place in a container of cool water. Once the salt fish has cooled down, shred it and place in a bowl. 4. Warm the oil in a frying pan and add the celery, parsley, onion, garlic and peppers. Fry, stirring continuously for two minutes, then add the salt fish and mix together in the pan. 5. Remove the bananas from the water, place a few chopped ones onto a plate and add as much salt fish as you would like on top. If wanted, serve with a light salad on the side.

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st. lucia 9

Mokimo and Beef Stew

1 kilo green maize 500 grams green peas 1 kilo potatoes (peeled) 500 grams margarine 1 kilo cubed beef 250 grams tomato paste 4 ripe tomatoes (finely chopped) 1 teaspoon salt 5 bunches terere (amaranth leaves) 1 bunch fresh coriander 1 cup milk 5 large onions (chopped) 3 teaspoons cooking oil

1. Boil the green maize in a big saucepan (or pressure cooker). 2. When the maize is almost cooked, add the potatoes and continue to boil until they are soft. 3. Add the chopped amaranth leaves and boil for another ten minutes or until the water has all dried. 4. Remove the mixture from the heat and add the margarine and salt. 5. Mash the mixture with a mashing spoon until smooth (add fresh milk when mashing for an even and smooth finish). 6. Prepare the beef stew by frying the onions in cooking oil until golden brown. 7. Add the meat and continue to fry until the beef softens. Add the tomatoes and cook until they have dissolved into the stew. 8. Add three cups of water and tomato paste then bring the stew to boil. 9. Serve the dish while hot.

City tours
Nairobi Experience Parks, Giraffes & Karen Blixen Hells Gate

This local favourite of many Kenyans has great nutritional value and can easily be made suitable for vegetarians by substituting the beef for vegetables.

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Nar Eskisi (Pomegranate Sauce)

4 kilos of pomegranate (makes 1 litre of sauce) 1. Cut the pomegranates in half then carefully remove the seeds and pips from the outer core using a spoon. Use a deep bowl (to avoid splashing juice everywhere) and also use gloves to avoid staining your hands! 2. After all the seeds are removed and placed in the bowl, put them in a string bag and press to make all the juice come out. 3. Place the juice in a deep pot and simmer. 4. As the liquid starts to get frothy, skim the top and remove the foam to another bowl. You can later mix it back in when it settles. 5. Keep simmering and stirring until the liquid is thick and syrup-like. 6. When the syrup becomes thick (like honey) stop boiling and remove from heat. 7. Put to one side to cool, then refrigerate and use as a condiment for salads and summer dishes.

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Home Cooked Istanbul Hidden Istanbul Old & New Istanbul

One of my best memories as a child is watching the women in my village prepare this incredible sauce that we used on our salads throughout the year. It has a very distinctive taste of both sweet and sour.

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Pr gi (Bacon Buns) a
Dough Ingredients cup of milk cup of butter 2 tablespoons sugar 2 teaspoons salt 1 tablespoon dry yeast cup warm water 1 beaten egg 3 cups white flour 1- 2 tablespoons sour cream (optional) Meat filling ingredients 350 grams smoked streaky bacon 50 grams onion ground pepper Glaze ingredients 1 beaten egg 1- 2 teaspoons milk (or water) teaspoon sugar (optional)

1. Heat the milk then remove from heat and pour into a large mixing bowl. Add in butter, salt and sugar. Let cool until lukewarm. 2. Dissolve yeast in 50 millilitres of warm water (you can add a small amount of sugar, if desired). Wait until it starts to bubble up then add it to the (lukewarm) milk mixture. 3. Add the beaten egg and about 1 cups (350 millilitres) flour and beat until smooth. Now add the rest of the flour about a half cup at a time, mixing well after each addition. 4. If you want to have lighter dough, add the sour cream after all the flour has been added. 5. Cover the bowl with a towel and let the dough rest for 10 minutes. Meantime prepare a floured surface for kneading. After 10 minutes, turn dough out onto floured surface. Knead lightly for 5 - 6 minutes until the dough is smooth, but still soft. 6. Grease a large bowl. Put dough into bowl and turn it until all surfaces have been greased. Cover bowl with a towel again, and let rise in a warm place until doubled in bulk. It should take about 30 - 90 minutes, depending on the warmth of the environment. To prepare the filling 7. Chop onion and bacon as finely as possible and saut it in a frying pan for a short period. Flavour with lots of pepper and salt, mix well and place in the fridge. Making, rising and baking 8. When the dough has risen, punch it down and preheat your oven to 200 C. Prepare a floured surface (clean counter or board) for making the Prgi. Take meat filling out of fridge. Mix together the ingredients for the glaze. a

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9. Cut off a large piece of the dough. Roll it into a rope about 5 cm in diameter. Cut it into segments about 5 cm thick. Make each bit into a small oval and on one half, put a teaspoonful of the filling. Fold the dough over and with a small glass, press the edges together, making sure there are no openings. 10. Place the finished buns on a baking tray, with the seams underneath. Continue in the same way until all the dough is used up. 11. Let the buns rise in a warm place, until theyre almost doubled in bulk. Brush them with the glaze then bake at 200 C for 13 - 18 minutes until golden brown. 12. Let them cool for 5 minutes and then remove from baking tray. Place in a bowl and cover with a towel for 15 minutes, then serve.

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riga 13

Nikujaga (Beef and Potato Stew)

1 pound or 450 grams potatoes, peeled and cut into 4 to 5 pieces each pound sirloin beef, thinly sliced pound onions, sliced (about inch wide) 1 tablespoon vegetable oil 1 cups water 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons sake or white wine 1. Soak potatoes in water for 5 minutes and drain in a colander. 2. Put 1 cup of water in a pan and add sake, soy sauce and sugar. Add sliced or roughly chopped meat and bring to the boil. 3. Add carrot, onion and potatoes. 4. Bring to a boil then cover. Simmer over medium-low heat for 15 minutes, until beef is tender. Serve immediately.

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14 kyoto

Stir Fried Soya Bean Sauce Noodle

Diced pork Eggs Dried shrimp Condensed soy bean sauce Leek or spring onion Wheat noodle 1. Beat the eggs then fry in a wok until cooked. Once cooked, remove the eggs from the wok to cool. 2. Put a little bit of oil into the wok and lightly fry the diced pork until the meat turns white. 3. Put the fried eggs back in the wok, pour the soybean sauce in then stir until the sauce has coated the pork and egg. 4. Add the dried shrimp and stir. 5. Remove from heat and add the diced leek (or spring onion). 6. Boil noodles in salted, boiling water. Once cooked, toss with the soya bean sauce and serve.

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beijing 15

Peruvian Ceviche
500 grams fresh white fish 2 cloves garlic 10 to 12 limes chilli pepper (cut into thin strips) 1 red onion (cut into thin strips) 3 ears of sweet corn (boiled) 3 sweet potatoes (boiled) 1 lettuce Salt and pepper to taste 1. Cut the fish into small cubes and put it in a bowl. 2. Mince the garlic then add to the bowl with the fish and season with salt and pepper. 3. Squeeze 10 -12 limes and pour the juice into the bowl with the fish, then stir with a wooden spoon. 4. Let stand in a refrigerator for around 10 minutes. 5. Cut the chilli peppers and onions into thin strips and add to the bowl with fish. 6. Serve ceviche accompanied with corn and sweet potato. Serves 3 - 4 people.

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Cod- fish Brs style

500 grams salted cod 500 grams of fried, thinly sliced potato 2 onions (cut into half-moon slices) 3 cloves garlic, minced 3 bay leaves 1 deciliter oil 10 eggs Black olives Chopped parsley Salt and pepper to taste 1. Place the cod in a pan of boiling water and cook for 10 minutes. Once cooked, place the cod on a plate and let cool. 2. Once cool, clean, skin and de-bone the cod, leaving only the shredded meat. 3. In a large pan, brown the onions by lightly frying in a little oil. Then, add the garlic and chopped bay leaves and fry lightly. 4. Break the eggs in a bowl, season with salt and pepper and whisk lightly. 5. Add the cod to the fried onions and fry a little, then add the potatoes and mix well. Add the eggs and keep warm at a low heat. 6. Serve with garnish of olives and a little chopped parsley. Serves 6.

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lisbon 17

Federal House Cream of Crab Soup

4 ounces butter 4 ounces flour 2 cups chicken stock 2 tablespoons solid chicken stock 1 teaspoon white pepper 2 teaspoons Old Bay seasoning 1 ounces Worcestershire sauce 1 teaspoon Tabasco hot sauce Pinch of salt 1 quart heavy cream 1 quart half and half 8 ounces cream sherry 1 pound crabmeat

1. Place butter in a sauce pan and bring to a simmer. Add flour, stirring constantly with a whisk. Cook over medium- low heat for 5 minutes, stirring occasionally. Remove from heat and let cool to room temperature. 2. Place stock, chicken base, white pepper, Old Bay seasoning, Worcestershire sauce, Tabasco and salt in a large soup pot and bring to a boil. 3. Lower heat to medium and add heavy cream and half and half. Heat soup until it comes to a simmer (be careful not to boil) and stir occasionally. Lower heat and add the butter and flour mixture, stirring constantly, until soup has thickened. Let simmer for 2 - 3 minutes, stirring occasionally. 4. Remove from heat and stir in the cream sherry and crabmeat. Serves 8.

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18 annapolis

Hungarian Cherry Soup

kilo sour cherries 1 cinnamon stick 1 litre water 3 deciliter double cream salt to taste sugar to taste 2 tablespoons food starch 1 tablespoon flour 1. Place the cherries, sugar and salt in 1 litre of water and bring to the boil on a stovetop. 2. In a bowl, mix together the food starch, flour and cream. Pour into the boiling cherry mixture and let boil for a further few minutes. 3. Remove from heat and leave to cool down. Once cool transfer to fridge for further chilling. 4. Serve with whipped cream for a refreshing and delicious summer treat. Joetvagyat!

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This is summer soup is a Hungarian favourite, found in many a grandmas cook book!

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budapest 19

Svickova (Marinated Beef)

3 pounds sirloin beef 2 cups water 1 cup vinegar 2 carrots, chopped 2 ribs of celery, chopped 2 parsnips, chopped 1 onion, chopped 5 pieces of allspice 6 peppercorns 2 bay leaves 4 tablespoons plain flour 1 x 16 ounce container sour cream 1 cup beef stock teaspoon thyme

1. Combine water, vinegar, vegetables, all spice, peppercorns and bay leaves into a saucepan and bring to boil. Reduce heat and simmer for ten minutes. 2. Cool marinade to room temperature. 3. Place the meat into a baking dish or roasting pan, pour marinade onto the meat and cover. 4. Refrigerate marinated meat for at least 24 - 48 hours. Flip roast over every 12 hours to ensure both sides adequately absorb the marinade. 5. When ready to roast, season meat with salt, pepper and thyme, cover with marinade and vegetables. Place roasting pan in preheated 350 F oven and roast for about 1 hour and 45 minutes. 6. Remove roast from oven and place on cutting board. Reserve the remaining juices from the roast and discard the vegetables. 7. Create accompanying sauce by combining flour and sour cream in saute pan over low heat. 8. Slowly add reserved marinade and beef stock to heated sour cream and flour mixture. 9. Stir sauce for seven minutes over low heat. Flour should be dissolved and mixture should be adequately thickened. 10. Serve sauce over thinly sliced beef.

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20 prague

Buttermilk Ouma Rusks

2 cups unbleached white flour 2 cups whole wheat bread flour (coarsely ground if possible) cup sugar teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon cup melted butter 2 eggs cup buttermilk 2 teaspoons pure vanilla extract 2 teaspoons pure almond extract

1. Preheat oven to 400 F. 2. In a large mixing bowl, thoroughly mix the dry ingredients. 3. Combine all the wet ingredients, pour them into the dry ingredients, and stir until the dough is soft (similar to biscuit dough). 4. Turn the dough onto a well-floured surface and roll or pat it to about a inch thickness. 5. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on a buttered baking sheet or tray for about 25 minutes until the tops are crispy and slightly brown. 6. Loosely pile the rusks on a baking sheet and keep them in a 200 F oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. If stored in this way, the rusks will keep for weeks. Tasty Alternatives Oatmeal-Raisin Rusks: Reduce the white flour to 1 cups and add 2 cups rolled oats and cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp pure anise extract. Note: If you plan to keep the rusks for a long time, do not substitute margarine for the butter.

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Cycle Soweto Jozi by Foot Township Walking Experience (Cape Town) Cape Town by Foot (Cape Town) Table Mountain Hike (Cape Town) Zulu Heritage Trail (Durban) Durban City Walk Tour (Durban)
Ouma (grandma) Beskuit (rusks) are brilliant snacks to dunk in your morning tea or coffee. Long before you could go to the shops to buy them, South African grannies were making them for their families.

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johannesburg 21

Risotto al Nero di Seppia (Risotto in Cuttlefish Ink)

1 kilo cuttlefish (with ink) 4 garlic gloves 1 white onion 1 cup olive oil 1 cup white wine (Pinot Blanc) 3 tablespoons tomato paste 4 cups arborio rice Salt 1. Clean the cuttlefish, remove the ink from the body and retain the ink in a separate container. 2. Finely chop the cuttlefish, garlic and onion. 3. Lightly fry the garlic and onion in an oiled pan, then add the cuttlefish. 4. Fry until the cuttlefish softens, then add a few spoons of tomato paste and the white wine. 5. Bring to the boil then add the ink. 6. Add the rice to the sauce and cook, stirring frequently until the rice is cooked. Serves 4.

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22 venice

Chicken and Lemon Tagine

1 whole chicken, quartered and well washed with salt and lemon juice 1 onion 1 preserved lemon and fresh lemon juice 1 garlic clove 4 tablespoons olive oil 1 teaspoon white pepper 1 teaspoon ginger powder Pinch of saffron Pinch of salt 1 cup water Parsley and coriander, chopped Green olives

1. Finely chop onions and garlic and place in tagine dish with parsley and coriander. 2. Add spices (pepper, ginger, saffron) and olive oil. 3. Marinate chicken quarters with preserved lemon and juice (keeping some aside for garnish) for 15 minutes then add to onion and spices mixture. 4. Cook over low heat for 5 minutes, then add a glass of water and cook until the juice thickens into a heavy sauce. 5. Place the olives in warm water and soak for 5 -10 minutes, then add them to the tagine and cook for another 15 minutes. 6. Garnish with preserved lemon slices and serve immediately.

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Tagine Cookery Class Medina, Palaces and Tombs Marrakech City Discovery Tour Hammam & Market Encounter Fes Treasures (Fes) Fes Full Day Escorted Tour (Fes) Fes Cooking Experience (Fes) Fes Discovery (Fes)

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marrakech 23

Green Curry with Chicken (Kang Khiao Wan Gai)

cup sliced chicken 1 tablespoon green curry paste cup thai eggplant or purple aubergine 2 tablespoons vegetable oil or coconut cream 1 cup coconut milk 20 leaves sweet basil 4 kaffir lime leaves (torn in half) 2 tablespoons shredded ginger 1 pinch palm sugar or white sugar tablespoon fish sauce 1. Heat oil or coconut cream into a wok over low heat. 2. Add curry paste and stir continuously until fragrant. 3. Add the chicken and fry until the chicken browns. 4. Add coconut milk, kaffir lime leaves, ginger, eggplant, sugar and fish sauce. 5. Stir constantly until the chicken is cooked. 6. Add the sweet basil and remove from heat. Serve immediately with boiled or steamed rice. Serves 1 - 2.

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Bangkok Bike Tuk Tuk Experience Chinatown & Nightmarkets Temple & River of Kings Chiang Mai Mind & Soul (Chiang Mai) Maeping River Experience (Chiang Mai)

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Beef Pho
5 pounds beef knuckle, with meat 2 pounds beef oxtail 1 white (daikon) radish, sliced 2 onions, chopped 2 ounces whole star anise pods cinnamon stick 2 whole cloves 1 teaspoon black peppercorn 1 slice fresh ginger root 1 tablespoon white sugar 1 tablespoon salt 1 tablespoon fish sauce 1 pounds dried flat rice noodles pound frozen beef sirloin Optional Toppings Sriracha hot pepper sauce Hoisin sauce Thinly sliced onion Chopped fresh cilantro Bean sprouts (mung beans) Sweet Thai basil Thinly sliced green onion Limes, quartered

1. Place the beef knuckle in a very large pot. Season with salt and fill the pot with 2 gallons of water. Bring to a boil and cook for about 2 hours. 2. Skim fat from the surface of the soup and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth (or place in a spice bag) and add to the soup. Then stir in sugar, salt and fish sauce. 3. Simmer over medium - low heat for at least 4 hours (the longer, the better). At the end of cooking, taste and add salt as needed. Strain the broth then return the liquid to the pot and keep at a simmer. Discard the spices and bones and reserve the meat from the beef knuckle for other uses if desired. 4. Bring a large pot of lightly- salted water to a boil. Soak the rice noodles in water for about 20 minutes then cook in boiling water for about 5 minutes until soft. 5. Slice the frozen beef paper thin. Place some noodles into each bowl and top with a few raw beef slices. Ladle boiling broth over the beef and noodles. 6. Set onion, cilantro, bean sprouts, basil, green onions and lime on the table for individuals to add as toppings. Serve with Hoisin and Sriracha sauces on the side.

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Amok
For the curry paste (kroeung) 3 dried chillies, soaked 6 cloves garlic 2 shallots or 1 red onion, diced 2 inch piece fresh turmeric root (or 1 teaspoon turmeric powder) 4 sticks of lemongrass, trimmed of woody bits 2 inch piece of galangal, peeled 2 inch piece of ginger, peeled 6 kaffir lime leaves or the zest of a citrus fruit 1 tablespoon shrimp paste For the curry (amok) 400 grams fish (with skin if possible) e.g. hake or cod 400 millilitres coconut milk 1 tablespoon palm or brown sugar 1 tablespoon fish sauce 2 eggs 2 large banana leaves, washed (look in Asian or Caribbean shops) 1 fresh red chilli, seeds removed 2 kaffir lime leaves

1. Make the curry paste by blitzing all ingredients in a blender or grinding in a mortar and pestle. 2. Heat the vegetable oil in a saucepan then add the curry paste and fry for one minute until fragrant. Then add the coconut milk, sugar and fish sauce and simmer for 5 minutes. Leave to cool. 3. Remove the fish skin, slice the skin into small strips and keep to one side. Dice the fish into bite sized chunks. 4. Beat the eggs gently into the cooled coconut milk mixture and add the chunks of fish. This mixture is called amok. 5. Take one banana leaf and fold in half so it makes a square. Overlap two corners of the square and secure with a toothpick. Overlap the other two corners and do the same. You should get a rough bowl or cup shape with no gaps. Repeat with the other banana leaf to get two bowls. 6. Place the banana leaf bowls in a steamer and divide the amok into them equally. Steam the amok for 20 minutes. 7. Meanwhile, dust the fish skin strips with flour, salt and pepper and then fry in a little vegetable oil till crisp. Drain and set to one side. 8. Sliver the fresh red chilli and the kaffir lime leaves for the garnish. 9. Before serving, scatter the fried fish skin, slivered chilli and lime leaves on top of the amok, and serve with steamed rice.

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Measurement Conversion
These temperatures and measures are a guide only. Oven Temperatures Celsius (C) 120 150 160 180 190 200 230 Liquid measures Metric 30 millilitres 60 millilitres 80 millilitres 100 millilitres (1 deciliter) 125 millilitres 150 millilitres 180 millilitres 200 millilitres 250 millilitres 1000 millilitres (1 litre) 4500 millilitres (4.5 litres) Weight measures Metric 10 grams 15 grams 30 grams 60 grams 90 grams 125 grams 155 grams 185 grams 220 grams 250 grams 1000 grams (1 kilo) Imperial ounce ounce 1 ounce 2 ounces 3 ounces 4 ounces ( pound) 5 ounces 6 ounces 7 ounces 8 ounces ( pound) 2 pounds 1 cup 4 cups 1 gallon cup cup cup cup Cup Imperial 1 fluid ounce 2 fluid ounces 3 fluid ounces 2 fluid ounces 4 fluid ounces 5 fluid ounces 6 fluid ounces 7 fluid ounces 8 fluid ounces Fahrenheit (F) 250 300 325 350 375 400 450 Gas 1 2 3 4 5 6 7 very slow slow moderately slow moderate moderately hot hot very hot

Places to experience local cuisine

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About Urban Adventures

Urban Adventures unlock the hidden secrets in and around some of our favourite cities. They range from 2 hour to 1 day adventures and uncover back streets, hidden gems and fascinating sights. While these adventures may be short, theyre big on real life experiences. Step into the lives of the locals, find out what makes the city tick and get acquainted with the local food, culture and traditions, all in the company of an expert local guide. See more than just the usual sights on an Urban Adventure.

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