Cooking recipes from around the world and checking local eating habits - Worldsupporter Theme


 Recipes from all over the World: From sustainable recipes to local food habits

Table of contents

  • Recipes  and cooking tips from Africa or with a African twist
  • Recipes  and cooking tips from Asia or with an Asian twist
  • Recipes  and cooking tips from Europe or with a local twist
  • Recipes  and cooking tips from Latin America or with a Latin twist
  • Recipes  and cooking tips from The Caribbean or with a Carib twist
  • Recipes  and cooking tips from The Middle East or with a Arabic twis t
  • Recipes  and cooking tips from The Pacific or with an Pacific twist
  • Recipes for chapati from all over the world
  • Habits and customs around the world: cooking, eating, and living
Recipes from Africa or with a African twist by WorldSupporters - Bundle

Recipes from Africa or with a African twist by WorldSupporters - Bundle

Kenyan chapati

Kenyan chapati

  1. Add the flower, salt and if wanted 2 tablespoons of sugar to a big mixing bowl
  2. Stir the dry ingredients
  3. Add a fair amount, say 200 milliliters of the water to the bowl
  4. Mix the water and the dry ingredients with hand of with doughmixer
  5. Mix and add water untill a firm, moist, but non sticky dough exsists
  6. Add 2 tablespoons of oil to the mixture
  7. Knead dough for about 10 minutes, untill dough feels soft and elastic
  8. Cover the dough and let it rest for approximatly 1 hour
  9. After 1 hour cover the worksheet with flower, to prevent the dough from sticking to the surface, than split the dough and unroll it to a slice of 0,5-1cm thick
  10. Cover the topside of the slice with a fair amount of oil
  11. Slice the dough in stripes of 5 cm wide and 30 cm long, if the slice is shorter, dont bother just 'glue' 2 slices to make it one
  12. Roll up the slice with the oillayer faced in, tuck the end of the doughstripe in the middle
  13. When finished with all the small doughballs, let them rest again for 30 minutes
  14. After 30 minutes roll the doughballs out separatly untill they have the diameter of the pan you're going to bake them in
  15. A non stick pan works best for this recipe
  16. First bake all the chapati's in a smoking hot pan on both sides for 30 seconds or untill brown spots appear in the dough
  17. When all the chapati's are baked put the chapati's back in the pan, pay attention this is a quick movement
  18. Add oil on top of the chapati, about a tablespoon or until the top of the chapati is covered
  19. Quickly turn the oil side to the pan and whilst twisting the chapati to prevent it from burning, add oil to the other side
  20. Turn the chapati to let the other side bake
  21. Repeat this process with all the chapati's



Serves nice with beanstew, potatoe stew, meatstew but my alltime favorite lentilstew!

Ready In: 120 min.


  • 1 kg of plain flour
  • lukewarm water
  • pinch of salt
  • (optional) sugar
  • sunflower oil
Ndole - Cameroon
Ugandan vegetable Samosas

Ugandan vegetable Samosas


This recipe is from:

I didn't try to make them myself yet, but i ate lots of Samosas in Uganda and they absolutely were my favourite Ugandan food!!

Preheat the oven to 400 degrees F.

Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.

Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.

Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.

Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.


Ready in: 50 min.


  • 3 tablespoons vegetable oil
  • ½ teaspoon mustard seeds
  • 2 ½ ounces chopped onion
  • 1 teaspoon finely chopped ginger
  • 2 ½ ounces peas
  • 1 tablespoon coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon red chile powder
  • ½ to ¾ teaspoon garam masala
  • pinch of kosher salt
  • splash of water
  • 1 lb and 5 ounces potatoes
  • peeled
  • boiled until soft and crushed into large lumps
  • 4 tablespoons chopped fresh cilantro
  • 1 package frozen phyllo pastry dough
  • thawed
  • 5 tablespoons melted butter
  • for brushing
Recipes from Asia or with an Asian twist by WorldSupporters - Bundle

Recipes from Asia or with an Asian twist by WorldSupporters - Bundle

Asian food

Asian food

 A natural plate for natural food (photo from the Philippines)

  • Rice
  • Octopus adobo (soya sauce and vinegar)
  • Gamba's with skin
  • Eggplant without skin

Instead of poke bowls, I am making poke plates (so you can still use the banana leaf real fusion)

  • Sushi rice
  • Peas or edame
  • Cucumber with sesame oil
  • Omelette in slices or made with silk tofu
  • Seaweed for authentic taste
  • Avocado
  • Sesame seeds
Pad See Ew - Thai noodle dish

Pad See Ew - Thai noodle dish


In Thailand you can find the popular Pad Thai on every street corner. Pad See Ew is a bit less well-known, but evenly delicious. It is a simple noodle dish, recognisable by the wide and thin rice noodles that are being used. If you can't find the wide noodles, you can also use another type of noodles.


  • Heat oil in a frying pan/wok and fry the garlic over low heat.
  • Add the chicken and stir for about one minute
  • Then add the kale, carrot, noodles, sugar and sauces and mix. Stir for about 2 minutes
  • Make room on one side of the wok and crack an egg on the empty side.
  • Sramble the egg and mix with the noodles. Then turn up the heat and fry for about 30 seconds.
  • To top off the noodles. Sprinkle a bit of ground pepper, chili flakes or lime on top. 
  • Enjoy!

Ready In: 30 min.


  • 200 g wide rice noodle
  • 1 egg
  • 2 pieces of chopped garlic
  • 1 stalks kale
  • 4-5 pieces of sliced carrots
  • 50 g chicken (or tofu)
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 2 tsp dark soy sauce
  • 3 tsp oyster sauce
Pad Thai

Pad Thai

making pad thai

1. Heat the oil in the wok, add garlic, shallot, chicken, tofu.

2. Add radish, follow with dried shrimp. Stir to combine.

3. Put egg down let them cook then scramble it and mix it well with other ingredient.

4. Pull everything up to one side of the wok, and then pour chicken stalk or water.

5. Put rice noodle then stir well then add sauce to combine until it cook.

6. Finally, add bean sprouts and chive down mix it well. Finish and ready to serve.


Serve with:

- Roasted peanuts
- Chili powder
- Lime
- Sugar


Ready In: 30 min.


  • 70 g. rice noodle
  • 50 g. chicken breast sliced
  • 3 tbsp firm tofu (1cm thick dice)
  • 1 egg
  • 3-5 clove. garlic
  • 0.5 tbsp. shallot
  • 2 tbsp. dried shrimp
  • 1-2 stalks. garlic shave
  • 0.5 tbsp. minced pickle radish
  • 1 cup bean sprout
  • 1 cup chicken stalk or water
  • 1.5 tbsp. oyster sauce
  • 0.5 tbsp. fish sauce
  • 0.5 tbsp. palm sugar
  • 1 tbsp. tamarind sauce
  • 1 tbsp. oil
Spicy Korean ramen (vegan)

Spicy Korean ramen (vegan)


I absolutely LOVE ramen. It's one of my favorite dishes in Japan, and fortunately more and more vegan ramen places are popping up in the country. While ramen has its roots in China, because of the use of Chinese noodles, the Japanese have turned it into their own traditional dish. Originally the base of the dish consists of Chinese wheat noodles often in a meat or fish broth, but many variations exist throughout the country such as the famous Hakata ramen from Fukuoka, a milky ramen soup made from pork bones. Other popular, and vegetarian, variations of ramen are Shoyu (soy sauce), Shio (salt) and Miso ramen. As toppings, many ingredients can be used. Often used vegetarian toppings are green onions, boiled eggs, bean sprouts, fermented bamboo shoots, nori (dried seaweed), corn, shiitake and wakame. 

Since I was craving spicy food while walking around in our local Asian supermarket, I decided to make my own spicy ramen noodles. I already made miso ramen a couple of weeks ago and while I love it, miso and japanese spicy don't go too well together in my opinion. So I had to think of something new. One thing I'm hooked on is the Korean Gochujang (red chili paste) which is great for bibimbap or spicy Korean rice cakes for example. Since I don't use it too often, one box of paste can last in my fridge for over 6 months, so why not create some more dishes with it!? It probably tastes great as a ramen broth too, right? So I got my veggies and wheat noodles and went home to cook some delicious ramen. I can tell you, it took me by surprise how amazingly tasty (and spicy!) it was :). 

1. Cut the tofu into cubes and add the hoisin sauce, soy sauce, a bit of garlic (powder) and oil to it. Stir and let it sit for a while

2. Cut onion and garlic into tiny pieces and fried the onions for a couple of minutes before I added the garlic. 

3. Add half a can of diced tomatoes and let it simmer for about a minute. 

4. Add the dried shiitake mushrooms and the vegetable stock (don't add too much water since you don't need a huge amount of soup)

5. Combine the gochujang with the soysauce and hoisin (and some broth to make it easier to mix) and add to the broth. Add more soy sauce and/or salt if needed. And more gochujang if you want it more spicy! :)

6. Let it simmer for a while, while you cut the toppings and fry the tofu. 

7. Now add the noodles to the broth and cook until done (follow the instructions on the package). 

8. Put the noodles into a both, cover it with some broth and top with all your amazing toppings! For garnishing you can use some sesame seeds. 

Enjoy! :) 

Ready In: 30 min.


  • 4 cups vegetable broth
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce for broth
  • 1 tablespoon hoisin for broth
  • 1 onion for broth
  • 3 cloves of garlic for broth
  • 150-200 grams of ramen noodles
  • 100 grams of tofu
  • 1 tablespoon soy sauce for tofu
  • 1 tablespoon hoising for tofu
  • 1 tablespoon vegetable oil for tofu
  • green onions
  • corn
  • enoki mushrooms
  • 8 dried shiitake mushrooms, cut in half
  • bean sprouts
  • or any other topping of choice!
Recipes from Europe or with a local twist by WorldSupporters- Bundle

Recipes from Europe or with a local twist by WorldSupporters- Bundle

Hungarian Street Food: Lángos

Hungarian Street Food: Lángos


This deep fried flatbread is a common street food in Hungary where it is served warm with sour cream and grated cheese, rubbed with garlic or garlic butter, or doused with garlic water.


  1. In a mug dissolve the salt in the water. In a bowl combine the sifted flour with the yeast. Add salty water to it and stir through (if it’s very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough comes off the bowl and gets smooth. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in bulk.
  2. Once it is rested, carefully tip out the dough onto a floured surface, stretch out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (big cookie cutter also good). Stretch out each piece with your fingers into a rund shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.
  3. In a saucepan heat sunflower oil. Place lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.
  4. Serve while it’s hot. You can eat it simple or sprinkle with chopped garlic or douse with garlic water and top with grated cheese and sour cream.
  5. Enjoy!

Ready In: 55 min.


  • 300 g all-purpose flour
  • 7 g dried (instant) yeast
  • 250 ml water
  • ½ teaspoon salt
  • sunflower oil for frying
  • toppings: sour cream, grated cheese, garlic
Polish potato pancakes

Polish potato pancakes

placki - polish pancake

Using the coarse side of a box grater, grate the potatoes and place them into a sieve or colander over a bowl. Using the finer side of the grater, grate the onion and add it to the potato. Using the back of a spoon, or even your hands, squeeze out any excess water/juice from the potatoes and onion. Discard the liquid, and then put the onions and potatoes into the bowl. Add the egg, two tablespoons of flour and season with sea salt and pepper, then stir everything together – the mixture should be quite thick.

Heat a little vegetable oil in a large, flat frying pan. Drop three or four mounds of the mixture into hot oil, and flatten to make small pancakes.

Fry for 2-3 minutes per side, turning once, until golden brown. Transfer the pancakes to a plate lined with a paper towel. Repeat until all the potato mixture is used, adding a little fresh oil if necessary. You can serve the pancakes immediately, or keep them warm, wrapped in tin foil in a low oven.

To make a quick mushroom sauce to serve with the pancakes, heat a little oil in a clean frying pan. Fry the chopped onion on a low heat for ten minutes until golden and soft. Add the mushrooms and cook for a further few minutes, until soft. Pour in the stock and simmer for one minute, then pour in the double cream and stir in the sour cream. Allow to bubble and simmer, then serve with the potato pancakes, along with some fresh dill and extra sour cream on the side.


Ready In: 25 min.


  • Ingredients:
  • 6-8 medium-sized potatoes, peeled
  • 1 onion, peeled
  • 1 egg, beaten
  • 2 tablespoons plain flour
  • Sea salt and freshly ground black pepper
  • Oil for shallow frying
  • For the mushroom sauce:
  • 1 onion, peeled, finely chopped
  • 250g chestnut mushrooms
  • 125ml/½ cup vegetable stock
  • 125ml/½ cup double or heavy cream
  • 1 tablespoon sour cream
  • Extra sour cream to serve
  • Fresh dill to garnish
Sarmale Recipe - Romania

Sarmale Recipe - Romania


Recipe for Sarmale (Stuffed cabage rolls)


  • 800g of minced pork and beef (mixed well together)
  • 3 big onions
  • 2 tablespoons of oil (vegetable or sunflower)
  • 100g of rice
  • 150g of smoked meat (preferable pig but beef is also fine)
  • 100ml of tomato juice
  • 2 tablespoons of dill
  • 2 tablespoons of tomato paste
  • Thyme, salt and pepper
  • Pickled cabbage leaves

How to prepare:

  1. Finely chop the onions and cook them until see trough with 2 tablespoons of oil. Add the tomato paste and cook for another 2-3 minutes, while stirring. Now add the onion and tomato paste mix to the minced meats, then add salt, pepper, thyme, the washed rice and the very fine chopped dill.


  1. Remove the leaves from the cabbage very carefully, now divide the leaf in two parts. Fill the leaves with the meat component and roll them until completely closed. Now fold the sides, of the roll, in so the sarmale is done. Now continue until all of the sarmale are rolled. Now moving to the pan you will cook the sarmale in, before putting in all the delicious rolls you just prepared we will have to make a bed for the rolls. We will do this by laying pickled cabbage leaves on the bottom of the pan or even chopped pickled cabbage can be used instead.


  1. Now lay your sarmale in the pan, do this by following a spiral form and make sure the sarmale are put together with not too much space in between them. After you finished one spiral row you can lay another bed of pickled cabbage on top before continuing with sarmale. When all the cabbage rolls are laying in the pan, Fill the pan with the tomato juice until it reaches the upper sarmale. You can ad additional pickled cabbage on top and put the smoked meat also dispersed in the pan. Now its time to turn on the fire and let your sarmale simmer for about 3 to 4 hours. Make sure to keep the lit


  • Optionally you can decide to make the sarmale in the oven in a cooking pot if you own one.
  • To be sure that the sarmale are cooked well you can taste some of the pickled cabbage.
  • You can use more rice and less meat if you desire, or you could even go for fully rice with chopped paprika and mushrooms to make the dish fully vegan.

Ready In: 350 min.

Romanian Traditions & Foods

Romanian Traditions & Foods


Holidays & religion
Romania is a country where most of the population is following the orthodox-christian religion. The orthodox religion is derived from Christianity but is much stricter in some ways like fasting without any animal product (milk, eggs, butter), church service takes about 4 hours on a Sunday instead of the hour and a half like in the catholic church. Romania knows multiple holidays that are comparable with the western holidays and some that are just celebrated by Romanians.

New Years eve (Revelion)
New years eve or Revelion as it is known in Romania is a very important holiday and is the first holiday celebrated in Romania. The celebration of new years eve dates back to 2000 years before Christ. During the celebration the Romanian people give each other symbolic gifts, like sweets and honey as a sign of peace, money and gold as a sign of welfare or a lantern for a year full of light.

New Years day (Anul nou)
In the cities New Years day is being celebrated by having people over at home or go out to bars, pubs and continue the party that New Years Eve offered. However the date of New Years day corresponds with the celebration of saint Vasile the great (Sfantul Vasile). In the countryside this is being celebrated on the first day of the year. On this day children will go out caroling a carol called Socrova. With the carol they wish everyone a rich, fruitfull year.

Christmas (Craciun)
During Christmas the Romanians prepare the Christmas tree with beautiful ornaments, just like in most countries Christmas day is spent with family and friends. The celebration is in name of Jesus Christ who was born on Christmas. In addition to the usual tree ornamenting, gifting to others and gathering of friends and family the Romanians also go door to door and carol for sweets, fruit or money. This is mostly being done by children who have been practicing weeks beforehand to impress the people.

In Romania on the first of march there is a celebration named Martisor (literally translated; small march). The men give woman a gift consisting of a red and white thread or a more expensive version is a piece of jewellery with the red and white thread involved in the appearance. After the woman received the gift from a man they will wear this accessory until the end of March. This tradition symbolizes the beginning of spring and it is believed to bring strength and health during the coming year. Image

Easter (Pastele)
Easter is being celebrated on a different date than when the Christens and Catholics are celebrating the rise of Christ. Eastern is being celebrated after ‘the seven weeks of fasting’. During this time it is prohibited to eat any animal related food. This includes butter, milk, eggs and fish. During the last night of fasting everybody wakes up around midnight, washes themselves put on clean (usually new cloths) and heads towards the church. At the church there will be a ceremony where the priest will, with a cross and a lit candle in his hands, come out of the church followed by all the believers. The priest will then shout:
‘’Christos a inviat’’, meaning christ has risen, To which everybody will respond with: ‘’Adevarat a inviat’’, meaning he really has. The fire from the candle the priest brought out is being used to light everyones candles. After which everyone will return to there homes with the lit up candle by the church its flames. When arriving home instead of going to sleep, everybody sits down at the table and has the first meal in seven weeks that consists of animal products.

Bear parade
When winter is nearing its end there is another unique tradition exclusive to Romania known as the bear parade. During this period there will be a parade of dancing bears which stand for bringing luck . The participants dress themselves with real bear hides and go door-to-door while growling and accompanied by percussion and singing to wear off all the evil.Image


Romanian traditional foods
This type of cake has been made for years and is a very old tradition in Romania. It is being said that the Cozonac is originated from ancient Egypt and then taken over by the Greek. Eventually it found its way to Romania. It is being made for special occasions like Christmas or easter but its also being enjoyed on a wedding day. Its made by using flower, eggs, milk, butter, salt and sugar. Optional ingredients that are used quite often are: resins, orange or lemon zest, walnuts, vanilla or rum extract, cocoa powder and poppy seeds.


Mamaliga is a often made supplementary dish by Romanians. The dish consists of a type of corn porridge that is eaten with some type of meat (usually pig) and cheese mixed with yoghurt. Mamaliga was is known to be a replacement for bread for people who could not afford bread. During the passing of time it changed to a nostalgic food for many Romanians and is being eaten on the regular by all Romanians.

Mici (Mititei)
Mici are meat rolls usually consisting of a mix from pig-, cow- and chicken meat. This is a tradition Romanian dish that is made on a barbeque and is mostly eaten with a piece of bead and some mustard.

Sarmale is arguably the most iconic Romanian dish. The dish can be described as cabbage rolls stuffed with different types of meat or rice. In addition to the meat or the rice there are herbs added, onions and in some cases traditional (smoked) bacon (usually with rice). The dish is often served with mamaliga (corn porridge) and yoghurt to bring down the intensity of the overpowering flavour given by the sarmale. The dish is being eaten on all the holidays and on wedding days. Sarmale is a delicious dish especially when it is home cooked with the right ingredients. Many Romanians prepare for the winter by pickling cabbages so it can be used during the winter to make Sarmale.


Scotch Eggs

Scotch Eggs

Scotch Egg

Hello everyone,

On my trip to great England i had the one of the best pub foods. Pub food is fast easy, simple and doesn't require to much effort. Today i wan't to share my version of scotch eggs, i've been making them since i left England and the are delicious.

Prep Time: 10 mins

Cook time: 15 mins


  1. Boil all your eggs for 2-4 mins (Depening on the heat). You wan't the eggs to be cooked on the outside and liquid in the center (Yellow). Once you're eggs are done take them out and pout cold water over them for 20 seconds. This is to stop the egg from cooking any further.

  2. Preheat your deep fryer to 350.

  3. Meanwhile wrap your hard boiled eggs in your pork sausage.

  4. In 3 separate bowls add your eggs, flour and bread crumbs,

  5. Dredge your wrapped eggs first into the flour, then eggs then bread crumbs.

  6. Fry 2 at a time in deep fryer for about 5-6 minutes or until internal temperature is 160.

  7. Remove cooked eggs and serve

  8. Serve with honey mustard or your favorite dipping sauce (Mayo, Ketchup, BBQ hot sauce) or make ur own.

Ready In: 20 min.


  • 1 kilo of pork sausage or any other sausage type.
  • 1/2 cup flour
  • 2 eggs beaten
  • 4 soft boiled eggs peeled
Recipes from Latin America or with a Latin twist by WorldSupporters - Bundle

Recipes from Latin America or with a Latin twist by WorldSupporters - Bundle

Buñuelos de Nicaragua

Buñuelos de Nicaragua


This recipe is traditionaly made around the holiday season, it compares to the Dutch "Oliebollen". It is a sweet, deepfried treat made from Yuca's (a cassave root) served with sugary topping called miel (honey) made from water, sugar and cinnamon.

Peel the yuca (note this is not easy, you need a sharp knife and a bit of persistence) then cut the yuca up in smal pieces and put them in the blender. Add the quarter cup of water and mix until it is a smooth mush, add the crumbled cheese and mix it in well.

Heat a pot with olive oil, while doing that put on a pot with the cups of water, sugar and cinnamon stick in it. Make sure it is kept just below boiling point.

When the oil is heated take two spoons to shape a little bit of the dough into a ball every time. Deepfrie them until golden brown. Let them drip of and serve while still hot with the sirup over it, enjoy!

Ready In: 50 min.


  • 1 big yuca (cassave root)
  • Salty cheese (feta would do)
  • 1/4 cup of water for the dough
  • 1 Cinnamon stick
  • 1.5 cups of sugar
  • 3 cups of water
Classic Guatemala Enchiladas

Classic Guatemala Enchiladas


You’ve probably heard of enchiladas before, but you might be thinking about a rolled tortilla filled with chicken, or beef, topped with melted cheese and sauce, which is more like a Mexican enchilada. These enchiladas -Guatemalan enchiladas- are made by topping a fried or toasted tortilla (called a Tostada) with lettuce, beets, onions, tomato sauce, fresh parsley, an egg slice…and the last touch, a sprinkling of dried Guatemalan cheese (Queso Seco). Parmesan cheese can also work. Sometimes people also add ground beef or chili spice.

Buen Proveche!

Ingredients for 25 Enchiladas:

  • 25 tostadas
  • 2-3 lbs fresh lettuce
  • 6-8 red beets
  • 6 boiled eggs
  • 4 dill pickles (optional)
  • 2 sliced onions (optional)
  • 1 large bunch of fresh parsley
  • pepper, salt
  • Queso Seco (dry cheese)
  • Sauce: 3 diced onions 5 diced tomatoes


  • Some of the steps need to be made a day ahead, once these ingredients are ready you can start assembling the Enchilada.  Those ingredients are the filling, the onion escabeche, vegetable mix and tomato sauce.  The recipe calls for 1 head of garlic, which you will use in the filling recipe, in the vegetable mix recipe and the tomato sauce recipe. Feel free to adjust the garlic amount to your own personal taste.


  • Chop one of the red bell peppers, with half of the green beans, half of the carrots, half of the chayotes, half of the garlic head (or your adjusted amount of garlic), and half of the cabbage. No onions, beets, celery or tomatoes here.
  • Add a bit of oil to a large hot pan, and brown your beef.
  • Season with salt and pepper and add all the chopped vegetables.
  • Let it cook until all the liquid has evaporated.

Onion “Escabeche”

  • Cut onions into quarters, and then slice and separate the pieces.
  • Mix olive oil, vinegar, salt and pepper to taste.
  • Add onion rings and let them sit for at least 24 hrs in a covered jar.

Vegetable Mix:

  • Julienne or chop the rest of the vegetables you had left over. You’ll use the remaining carrots, chayotes, garlic (to taste), and cabbage this time you’ll include the beets.
  • Cook them in boiling water, with the 2 bay leaves, except for the beets.  Those are cooked in a separate pot.  Don’t over cook them, it should only take a few minutes.
  • Mix the vegetables, and let them cool.
  • Refrigerate and mix with the onion escabeche.
  • Let this mixture rest for at least half a day.

Tomato Sauce:

  • Cook the tomatoes, celery stalks and remaining red bell pepper and garlic (to taste).
  • Pure in the blender, return to the pot and season with salt and pepper to taste


  • Take a tostada, cover with a lettuce leaf.
  • Top the lettuce with the vegetable and escabeche mix.
  • Top this with the beef filling.
  • Next, top with tomato sauce.
  • Decorate with a few sliced hard boiled egg, sprinkle with dried cheese, and chopped cilantro.

Ready In: 0 min.

Ecuadorian Fruits :D

Ecuadorian Fruits :D


Hola Amigos!

Fruits are one of the main parts of a healthy diet, but also just simply DELICIOUS. Well, if you want a good choice of fruits, head out to South-America. It's FRUIT HEAVEN! The fruits here are sweet, fresh, without travel pollution and cheap, what else do you want? Well, today for you, my fruit amigos, I will describe some typical fruits which you can find in Ecuador and other parts of South America. I will not talk about the easily recognisable ones like pineapple, mango, grapes etc, but about the ones I was super curious about. Fortunatelly, there are so many that I can't even describe all of them so you'll still have to go on an adventure yourself. Hopefully, however, this blog can help you to get through an Ecuadorian market a little bit easier than I did, if you happen to be at one sometime.

Maracuya (E: Passion fruit)


YES! Let’s start with my ultimate favorite; the maracuya. Even though it looks totally different from the purple small passion fruits we get in Europe, it tastes somewhat the same and is a lot bigger (so better! ;)). This one is yellow with sometimes a little bit of green, and feels quite hard on the outside. To find the best ones on the market, I always pick the biggest and heaviest ones! They usually contain the most seeds. To start eating, either cut it through the middle and eat both halves, or take the top side off and use the maracuya as a bowl and just scoop out the inside. Some people prefer to swallow everything without chewing, however, I like the texture of the seeds since it makes it a little bit crunchy so I prefer to chew on it.

Use: mostly used for juices since it’s a very sour fruit. But if you’re like my sisters and I, you’ll probably prefer to eat it like this!
Price: 5/6 for 1 dollar

Granadilla (E: Sweet passion fruit)


Another passion fruit, yay! It’s an orange fruit with some light brown speckles on it and can be found at most markets. While the maracuya is sour and has a pretty strong flavour, the granadilla is a lot sweeter and the texture is even more like spawn. It might look a bit disgusting at first, but the taste makes up for it. If you like both, but find the granadilla not strong enough (flavour wise) and the maracuya to sour, then do like I do sometimes and mix them together in one of the fruits to get a combination of the two flavours

Use: I think just for eating, and you can put it in some dishes too.
Price: 4/5 for 1 dollar

Taxo (E: Banana passion fruit)


Yes, there is another one for you, passion frutas lovers! Where the name comes from? Well, I think you can take a guess while looking at the picture. The fruits are usually yellow/orang and quite soft when you touch them. Even though I cut it differently in the picture, I think the best way to cut and eat it is longitudinally. The texture is a little bit more tough (and so are the seeds, better just swallow them) than that of the maracuya and granadilla, and therefore it’s also a little bit more difficult to eat, but the flavour resembles that of the maracuya the most. Again it’s quite sour and it has a tangy taste.

Use: it can be eaten raw (although that is rarely done), but it is mostly used for juices and ice-cream
Price: 5/6 for 1 dollar

Tomate de árbol (E: Tree tomato)


Tree tomato is a strange fruit of which I haven’t really figured out how to eat it yet, except for just drinking it as a juice with a lot of sugar. It’s a kind of red-orange fruit that is more oval-shaped than a tomato, but when you open it, you do realize why they call it tomato anyway. When you eat it fresh, the fruit tastes very sour and kind of like a mix between tomato and papaya. I wouldn’t recommend doing this. However, the fruit can be used for juices and desert when boiled and mixed with sugar. In that way it still is a flavour I’m not used to, but it tastes quite good.

Use: Juices/desserts/sauces
Price: 6-8 for 1 dollar



I still haven’t been able to figure out which one is which. While the oranges are quite clear and have a bit of a dirty orange-green look, there are also other oranges that again look different. The same in terms of lemons and limes. There are so many that I can’t even start describing them all. I recommend you just buy and try some to find out for yourself!


There are several types of bananas in Ecuador (what else would you expect in a tropical country) of which I will describe the most common ones:

Platana Verde (E: Green plantain)

This banana is HUGE and NOT to eat raw. It’s an unripe green plantain with no flavour but it has a great texture for cooking. They go crazy for it here and you can find it everywhere. You can try to prepare it yourself by cooking and baking it, or by making patacones (one of the favorite dishes here), but I recommend you to just go out on the streets and get some ready made, because it’s a lot easier.

Use: Many dishes, but not raw
Price: 8 for 1 dollar

Platano Maduro (E: Ripe plantain)

The ripe version of platana verde. Again it’s huge, but this time it has a yellow colour due to the ripening process. Now it’s a lot sweeter, but still not very good to eat raw. They are eaten grilled, from the oven, with cheese, fried and they taste very good. While this one is a bit easier to prepare yourself, I would still recommend to buy it on the streets (you can see people selling them outside from the grill while you walk on the streets), since they know how to prepare it the best.

Use: many dishes but again not raw
Price: 8 for 1 dollar

Orito (E: Baby banana)

Orito is a tiny banana (about 1/3rd of a normal one) and contains just as much, if not more, flavour but more concentrated. It’s full of sugar and delicious to eat and the best of all, they are super super cheap. I use them to cook banana bread, or I eat them raw. They contain a lot of sugar though so don’t eat too many or you’ll start bouncing all over the streets.

Use: raw! and I use it for banana bread
Price: depends, but usually a bunch (about 15-20) for 1 dollar

Platano Rosado (E: Red banana)

Platano rosado is a banana with a red/purple-ish skin. It's full of antioxidants, beta-carotene and vitamin C and therefore very healthy. Additionally, many more health benefits are attributed to it, although I always remain a bit sceptical. What I know for sure though, is that these bananas are so sweet and delicious. I have eaten the big ones (I heard there are also small ones) and even though it was a bit too much for me at one, since I'm not very fond of bananas, it was soooooo good. So I would really recommend you to eat one if you find them :) 

Use: raw, just peal it like a normal banana
Price: Around 5-10 for one dollar

Mora (E: blackberries)

Blackberries in Ecuador are very different from the ones I’m used to in the Netherlands. The ones here are more sour and not very juicy, but they still taste good. They look basically the same, but are a little bit bigger and generally quite ‘expensive’ compared to other fruits.

Use: juices, ice-cream
Price: 2 dollars a pound


Next to these frutas, there are of course many others like mango, pineapple (piña), strawberries (fresas), apples (manzana), watermelons (sandia), grapes (uvas), coconut (coco), guanabana, dragon fruit (pitahaya), prickly pear (tuna), papaya and so on. Maybe I'll describe some of the smaller fruits (tamarindo, some kind of small mango and another thing) which are eaten raw as snacks on the street in one of my next blogs or vlogs so if you want to know about that, make sure to follow me!

I hope this blog helped you to get an idea of Ecuadorian fruits! At least I got to eat all of them while writing this haha. Have fun trying them out too if you get the opportunity!

Chao! Hannah

- this is a blog adjusted from my personal website - 




Guacamole: easy, quick, delicous, healthy and vegan! Who doesn't love it? You can dip your nachos in it, spread it on toast or put it as a topping on your rice bowl!

Here's how I make mine:


  • 2 Ripe avocados
  • Jalapenos or chili peper to preference of heat (I prefer fresh, but you could use chili powder)
  • Half a (red) onion or a small shallot
  • 2 Garlic cloves (or less, or more)
  • Koriander
  • 1 Lime
  • Salt and black peper
  • Ground cumin

Unlike many others, I prefer my guacamole without tomatoes because I feel it can make it to thin/watery sometimes.

  1. Slide open your avocados, take out the pit and put the flesh in a medium size bowl.
  2. Smash the avocados with a fork until desired consistency (I like mine chunky and not too smooth)
  3. Chop half the onion or the small shallot and the garlic in very fine pieces.
  4. Add the onion and garlic together with a pinch of salt and black peper, a pinch of ground cumin, a tablespoon of chopped koriander leaves, and the juice of half a lime.
  5. Mix well
  6. Add the jalapenos or chili peper to preference of heat
  7. Taste to see if you need more of anything: Salt? Lime? or a bit more heat?

That's it! And so easy.

Let me know when you try it! What is your guacamole recipe?


Ready In: 7 min.

Peruvian Lomo Saltado

Peruvian Lomo Saltado


The first peruvian recipe that I learned how to make is 'Lomo Saltado'. This signature dish consists of meat, rice, fresh patatoe fries and various herbs and spices that are characteristic for the popular Peruvian kitchen. Try it out and discover the rich flavours for yourself!

Ingredients for 4 persons

  • 500 gr of veal
  • 1 (red) onion
  • 1 green pepper
  • 1 tomato
  • 1 spring onion
  • 1 yellow aji (online or in specialised stores), or a fresh chilli
  • 2 cups of rice
  • 500 gr firm boiling patatoes
  • vegetable oil
  • soy sauce
  • 3 teaspoon of applecider vinegar
  • cilantro
  • garlic


Preheat the oven at 200 degrees. Clean the patatoes and cut them lengthwise. cover them with a little oil, salt and pepper and bake them in 20 minutes. Boil the rice. Then cut the pepper, onion, chilli (without the seeds), the tomatoe and the garlic in small pieces. Cut the meat into strips, let it marinate for a little while in the soy sauce, vinagre, garlic, chilli and half of the cilantro. After that, bake the marinated meat for a short period on high fire. Add all the vegetables except for the tomatoe and bake for a little more. Finally, add the tomatoe and bake for a few more minutes. Serve together with the rice, fries and top with the cilantro. Buen provecho!

Ready In: 30 min.

Quick and Easy - Ceviche

Quick and Easy - Ceviche


Ingredients for 4 people :

-700g of White fish (eg. Seabass)

-8 limes

-1 onion

-2 table spoons of evaporated milk

-3-5 table spoons of fish stock (optional but highly recomended)


- you might put chillis if you want to spice things up



1- cut the onion in juliennes (thin stripes)

2- cut the parsley in really small pieces and the chili in circles (remove the seeds so its not too spicy)

3- make sure the fish does not have any bones and remove the skin, then cut it in bite size cubes

4- put the fish in a bowl, add salt and pepper to taste and the juice of all the limes. then mix it all

5- add the parsley, the chilli, the evaporated milk and the fish stock (optional) to the fish and mix

6- let it rest in the fridge for at least 10 minutes before serving

7- put the fish on a plate, then mix the onions with the juice that is left on the bowl and put them on top of the fish

Tip: for a truly peruvian style ceviche, you can put some tosted corn around the fish.


Ready In: 15 min.


  • 700g of white fish (eg. seabass)
  • 1 Onion
  • 8-10 Limes
  • Chilli (optional)
  • Parsley
  • 2 table spoons of evaporated milk
  • 3-5 table spoons of fish stock (optional but highly recomended)
  • salt and pepper to taste
Travelling in Ecuador as a Vegan

Travelling in Ecuador as a Vegan


As a vegan who loves travelling, you've probably heard that it's impossible to do it if you want to stay healthy. Well, I'm here to change that view and give you some tips for travelling as a vegan in Ecuador.

When I went to Ecuador, I was doubtful about whether I would manage to stay vegan. I had been vegan for a year, and while it was rather easy in the Netherlands, I always thought that I would never be able to keep being vegan while abroad. Nevertheless, I did it with the help of some tips/tricks. 

1. Cook yourself
The easiest and best way (if you can use a kitchen) is cooking yourself. There are so many delicious recipes that contain some meat, but it's easy to substitute this meat for beans. Check out the arepas recipe on my page for example. Arepas are totally vegan, and if you combine them with vegetables and beans, very nutritious as well. The plantain recipe is also a very easy recipe for vegans which can be combined with all kinds of things. Basically, you can cook anything you were used to cooking at home as well, just check the ingredients. 

2. Eating out? Ask for something specific. 
This might sound strange, but it works better than asking "do you have something vegan?" or "can I have this without meat?". These questions often lead to misunderstandings, or even more questions. If you ask for rice with salad, or rice with beans or rice with beans and avocado, you will get it. Of course, in bigger or more international restaurants you might get away with asking for a dish without meat, but if you're at a bus station, or a smaller town or just local restaurants, ask for a specific thing. 

3. Look for vegan restaurants
Nowadays many places have some vegan restaurants, or restaurants with vegan options. Especially in the bigger and more touristic places in Ecuador (Cuenca, Quito, Otavalo, Banos, at the coast) you might have a chance of finding vegan things. For a start, in Tena, where I stayed for 3 months, is a great vegan restaurant next to Cafe Tortuga (which also has some vegan options). It is owned by a wonderful cheff and she makes just great dishes! In Baños there is a restaurant called Healthy Food which you can't find on Google Maps, but it is near Ponche Suizo and they have many vegetarian and Vegan options. Also in Baños is Zumo, a great restaurant at which they offer all kinds of dishes, also vegan, and if you ask they might even be able to make some adjustments to the non vegan dishes. But since Ecuador is a popular travel destination, you can find many options nowadays at more international restaurants. 

Food at Zumo                                                                                   Vegan Streetfood

Hopefully, this can encourage you and aid you in your vegan travels! Also in the rest of South America! Let me know if you have any more recommendations :)



Recipes from The Middle East or with a Arabic twist by WorldSupporters - Bundle

Recipes from The Middle East or with a Arabic twist by WorldSupporters - Bundle

Easy vegan Shakshuka recipe

Easy vegan Shakshuka recipe


When I was in Budapest over the Christmas holidays, I had the most delicious Shakshuka! It reminded me of the time when to Israeli guys were making breakfast in a hostel in Japan and they shared some of their delicious meal with me.. However, at that time I wasn't able to remember the name of the dish... so it took me 3 years to finally figure it out, in the Jewish quarter of Budapest. 

What is shakshuka?
Shakshuka is a traditional North-African/Israelean dish that can be enjoyed at every moment of the day. It is great for breakfast, lunch and dinner and is very easy to prepare. 

While the dish usually comes with eggs cooked on top of the shakshuka base, I will leave this out in the vegan recipe. As a replacement, you can add extra vegetables, olives, tofu-feta (, or just eat it as it is with some delicious bread. 

While many variations of shakshuka can be found on the internet, the traditional verson is basically spiced tomate base with onions and garlic (and bell pepper), and eggs on top. 

How to make Shakshuka?
1. You start with chopping the onions garlic, red pepper, bell pepper and tomatoes (if you use any) into small pieces. 

2. Then you heat 3 tbsp. olive oil in a large iron skillot. Add the onions and garlic and saute them for a couple of minutes. Before the garlic turns brown, add in the red pepper, bell pepper, the spices and the salt and pepper. 

3. Cook for about 5 to 10 minutes, but don't let it burn. 

4. Add the tomatoes (if you use any), tomato sauce and extra vegetables/tofu if using any. Cook for another 10 minutes.

5. Taste and add more salt and pepper if necessary. 

6. Serve the sauce with some parsley on top and some delicious pita bread and/or salad on the side! 


Ready In: 25 min.


  • 3 tbsp olive oil
  • 2 large white onions
  • 1 red pepper
  • 1 bell pepper
  • 4 cloves of garlic
  • 1 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 2 tsp. paprika powder
  • 1 can peeled and diced tomaties
  • 1 tsp. tomato purée
  • salt and pepper to taste
Home made Hummus

Home made Hummus

Boil chick peas or open a can. Let it cool down or take the liquid out.

Add garlic (I like more than the "normal" recipe) so put as much as you like.

Add olive oil, otherwise it wont blend, make it like a paste.

In the Philippines it is very expensive to buy Tahini, so just put sesame seeds (also adjust to your own taste).

Always a succes! Healthy and easy does it.

Ready In: 10 min.

Recipes from The Pacific or with an Pacific twist by WorldSupporters - Bundle

Recipes from The Pacific or with an Pacific twist by WorldSupporters - Bundle

Fijian Cassava cake

Fijian Cassava cake

Fijian Cassava cake


Mix all ingredients in a large bowl. Pour into greased 9x9 pan. Bake at 400 degrees for 40-50 minutes or until brown on top and tester comes out clean.
If you have cassava root, grate it in a food processor and boil it for about 5 minutes to be able to use it in the recipe.

Enjoy with afternoon or morning tea!

Ready In: 60 min.


  • 2 packages grated cassava
  • 1/3 cup of honey or coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 cup coconut cream
Australian warm Barramundi salad

Australian warm Barramundi salad

Australian warm Barramundi salad

This easy dish is not only delicious, but also very fast to prepare. This is how you make it:

Step 1

Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm plates, skin-side up.

Step 2

To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.

Step 3

Place barramundi on individual plates and spoon warm tomato dressing over top. Scatter with pepper and rocket leaves. Squeeze lemon juice over top and serve.

Ready In: 20 min.


  • 4x 200g thick Australian barramundi fillets with skin on
  • Sea salt and cracked black pepper, to season
  • 4 tbsp extra virgin olive oil
  • 2 tbsp small black olives, unpitted
  • 20 cherry tomatoes, halved
  • 1 tbsp preserved lemon, rinsed and diced
  • 1 tbsp tiny salted capers, rinsed
  • 1 cup basil leaves, torn if large
  • Handful of rocket leaves
  • 1 lemon, quartered
Vanuatu Lap Lap

Vanuatu Lap Lap

Lap Lap is considered to be the national dish of Vanuatu. This dish is usually prepared for special occasions on the island.

Directions for Preparing Lap Lap

  1. Preheat the oven to 350 degrees F.
  2. Soften the banana leaves by blanching them in hot water or bypassing them over an open flame for thirty (0:0:30) seconds.
  3. Arrange the leaves on a large baking tray, overlapping them to create a base for a parcel.
  4. Set aside.
  5. Mix the grated bananas and sweet potatoes in a bowl, and season with black pepper and salt.
  6. Mix the spinach and Chinese cabbage in a separate bowl, and season with black pepper and salt.
  7. Combine half of the coconut milk with the onions and minced garlic cloves.
  8. Set aside.
  9. Season the chicken with salt and pepper.
  10. Heat the oil in a large frying pan, and add the chicken.
  11. Brown the chicken on both sides, skin side down.
  12. Set aside the chicken after cooking.
  13. Assemble the Lap Lap by arranging half of the spinach and cabbage mixture in the center of the banana leaves.
  14. Spread the sweet potato and green banana mixture over this.
  15. Place the chicken, skin side up, on top of the sweet potato and banana layer.
  16. Cover the chicken with the remaining spinach and cabbage.
  17. Pour the coconut milk and onion mixture over the filling.
  18. Wrap the banana leaves tightly over the filling, and secure with a string.
  19. Place the package in the preheated oven
  20. Bake the Lap Lap for about one (1:00) hour or until the chicken is cooked.
  21. Remove the package from the oven and untie the string.
  22. Unwrap the banana leaves and pour the remaining coconut milk over the top.
  23. Garnish the Lap Lap with the sliced chives and serve immediately.


Ready In: 90 min.


  • 2 green bananas (peeled and grated)
  • 3 large sweet potatoes (peeled and grated)
  • 1 Chinese cabbage (rinsed and chopped)
  • 1 bunch spinach (rinsed and chopped)
  • 1 onion (peeled and finely chopped)
  • 1 chicken (spatchcocked)
  • 2 tbsp. vegetable oil
  • 2 cups coconut milk
  • 1/2 bunch chives (sliced)
  • 5 large banana leaves (spines removed)
  • 2 cloves garlic (minced)
  • Salt
  • Black pepper
Kokospavlovas met Exotisch Fruit

Kokospavlovas met Exotisch Fruit

Kokospavlovas met Exotisch Fruit (Nieuw-Zeeland)

Pavlova is in Nieuw-Zeeland een favoriet dessert. Traditioneel wordt het daar geserveerd met slagroom, kiwi en passievruchten. Het basis pavlovamengsel kan op smaak worden gebracht met gemalen amandelen, hazelnoten, koffie, cacao of kokos.


Verwarm de oven voor op 120 graden. Klop in een schone kom de eiwitten en het zout met de mixer tot zachte pieken. Voeg al kloppend langzaam de suiker toe. Klop het mengsel +/- 10 min. tot het glanst en heel dik is. Klop de maizena en azijn erdoor en spatel er dan de kokos door. Schep met een grote lepel 8 hoge scheppen eiwit op de bakplaat. Draai de bovenkant met een vork of spatel rond tot pieken. Bak de meringues +/- 1 uur in de oven of tot ze knapperig aanvoelen. Klop de room voor de garnering met de suiker en het vanille-extract tot zachte pieken.


Schep de helft van de passievruchtenpulp door. Schep de saus over de pavlova's en leg de mangreepjes erop en verdeel de rest van de passievruchtenpulp erover. De pavlova's zijn luchtdicht afgesloten en maximaal 5 dagen houdbaar.


Mixer & bakplaat bekleed met bakpapier

Ready In: 90 min.


  • 4 eiwitten op kamertemperatuur
  • mespunt zout
  • 200 gram fijne tafelsuiker
  • 2 tl maizena
  • 1 tl azijn
  • 75 g geraspte kokos + extra voor het bestrooien
  • 3 3/4 dl koude slagroom
  • 1 el poedersuiker
  • 1 tl vanille-extract
  • vruchtvlees van 4 passievruchten
  • vruchtvlees van 1 kleine mango in reepjes
Recipes from The Caribbean or with a Carib twist by WorldSupporters - Bundle

Recipes from The Caribbean or with a Carib twist by WorldSupporters - Bundle

Antillean food: Cheese Balls

Antillean food: Cheese Balls

Cheese Balls

"Cheese balls" is a popular appetizer item served at social gatherings on the Dutch Caribbean Islands. It is made using Jong Dutch cheese (better known as Gouda Cheese in the USA). They are easy to make and are very delicious.


  1. Shred the cheese using a shredder or food processor
  2. In a bowl, beat the eggs with the baking powder until it foams up
  3. Add the chredded cheese to the mix and keep mixing the content
  4. Add the pepper and keep mixing the content
  5. Now slowly add the flour until the content have the consistancy to be able to make balls.
  6. With some flour on your hands, make balls out of the content in the bowl .
  7. Do not make them too large. 1.5 to 2 inch in diameter would be perfect
  8. Heat up frying oil and let them fry. Move them around in the pan so it can cook even all around
  9. When the balls gets a gold brown color, you can take them out and put them on paper towel so the oil can drain out
  10. Let them cool of and they are ready to serve by hand or using tooth pick

Ready In: 30 min.


  • 3 eggs
  • 1 teaspoon of baking powder
  • 1 lb of dutch or gouda cheese. Matured (belegen) is prefered.
  • 1/4 teaspoon of white pepper
  • 1/2 cup of all purpose flour
  • Oil for frying


The World Habits & Country Customs Bundle

The World Habits & Country Customs Bundle

What are typical Asian habits, food customs and Asian philosophies?

What are typical Asian habits, food customs and Asian philosophies?


Why this blog about habits and philosophies in Asia

I love Asia. I feel at home in Asia. I am half chinese and half dutch. I feel more at ease in filipino culture than chinese culture. I have a good friend from Japan. Throughout the years, I have tried to be open to everything Asia has to offer. To embrace Asia in my being, in my core and to understand and learn more of this continent in the world. Some of the things that really caught me...  Any Asian habits that particulary interest you? 

    Habits in China

    • Don't scoop food in your bowl for yourself, but wait for your host or hostess to do so.
    • It is impolite to eat everything in your bowl; leave a small amount as a sign of respect.
    • Slurping while eating is not rude in China, but rather a sign that you like the food. Let's slurp.
    • Never refuse an offer to have some food or drinks.
    • Red is the color of happiness, do not wear it at funerals.
    • When you have tea, make sure the teapot points at the other tables, not at a person on your table, that doesn't bring luck.
    • Squat toilets, yes they are still widely used all over China.
    • Public spitting is still a habit for some people. 
    • Drinking hot water is normal and considered healthy.
    • Early rising is a habit for many chinese people and to practice tai chi.

    Habits in Indonesia

    • Gotong royong is the spirit of communal cooperation and mutual assistance. It's a deeply ingrained value in Indonesian society and is often seen in neighborhood clean-up efforts or helping neighbors in need.
    • When having a meal together it is customary to wait for the host to start eating before you dig in. It is also considered impolite to refuse food that is offered to you. If you are full, you can take a small portion and say thank you.
    • Eating together is a time for families and friends to connect and socialize. Rice is a staple food in Indonesia and is usually eaten with every meal without rice it is not considered a meal. It's not uncommon for Indonesians to eat with their hands.
    • Life Cycle Ceremonies happen around various stages of life. Tedak Siten, a Javanese ceremony, celebrates a baby's first steps. Metatah, a Balinese ritual, involves the filing of a child's teeth to mark their passage into adulthood.
    • Batik - is an Indonesian fabric with cultural significance. Different patterns have different meanings and are worn for different occasions.

    Habits in Japan

    • Bonsai - Japanese people recreate nature in miniature, this specific horticulture is called bonsai. 
    • Ikigai - What is worth living? What is it worth coming out of bed for? What drives you? What inspires you?
    • Kintsugi (golden joinery) - is the Japanese art of repairing broken pottery with lacquer dusted or mixed with powdered gold, silver, or platinum, As a philosophy, it treats breakage and repair as part of the history of an object, rather than something to disguise. You can buy Kintsugi kits in the Netherlands, it is in my opinion a very nice way to glue broken things, with golden glue. 
    • Kirei - is an activity. You look at all your possessions and decide what you want to keep and what can go away. It is an emotional literal clean-up and clean-up action. By cleaning up, you reflect on your past and future.
    • Kurashi - translates to “way of life” or “the ideal way of spending our time,” but like many words lost in translation, it means more than that. If you haven’t tidied using the KonMari Method, focusing on your kurashi will motivate you to start.
    • Mottainai - (もったいない or 勿体無い) It is a term of Japanese origin that has been used by environmentalists. The term in Japanese conveys a sense of regret over waste; the exclamation "Mottainai!" can translate as "What a waste!" Mottainai is the feeling of sadness you have when something hasn't reached its full potential. Recycle and repair. It's all about the love you have for your old stuff.
    • O-hanami - In april are the cherry blossom viewing parties.
    • Omikuji - These are slips of paper that tell your fortune, divided into kichi (good luck) and kyo (bad luck). Depending on the shrine there are various grades of good and bad luck in between. One theory says if you read it without showing anyone else and then tie it to the branch of a tree in the shrine grounds before going home, even bad luck is converted into good luck.
    • Omoiyari - Omoi is thinking, memories and emotion. Yaru is doing. It is empathy, freely translated, it is on the other hand more ordinary and special. It's just because it's part of everyday life in Japan, not just an empathetic reaction. It is special because it makes compassion a part of the community. How do you master omoi? Start with yourself, focus inwards. If you recognize and understand your own feelings, you can translate that into compassion for others. The essence of omoiyari is that you are aware, of other people in life. You behave in a way that is pleasant for others.
    • Shintoism - Shinto is the early religion of Japan. It is a combination of two chinese characters, which means: "The way of the gods." In Shintoism the Kami are being worshipped. Kami are gods of nature. Some kami are bound to be found in certain places, others are united with bigger objects and phenomena. Amaterasu is for example the god of the sun. Marie Kondo the "spark-joy guru of tidying" and her method, the KonMari method, is based on Shintoism. Keeping the house tidy is part of the practice.
    • Shinrin-yoku - I have sent my japanese friend once a photo of me snow bathing (in a bathing suit swimming in the snow) and asked her the japanese term for snow bathing. There is no japanese term for it. And I thought there was! The Japanese have a term for forest bathing: Shinrin-yoku. To be in the forest with the trees, will make sure you will be re-energized and that you can feel your own core.
    • Sumo, Judo and Karate
    • Tea ceremony - The aim of the tea ceremony (in a small space) is to reduce daily life to the barest essentials and idealize form. Behind this idea is to intensify the brief time spent together as a moment to be cherished. Tea utensils, the preparation of tea and the tea ceremony etiquette is all very important. When you will experience a true tea ceremony it is advised to prepare yourself to understand more beforehand of this Japanese ceremony.
    • Tenei- It is about patience and respect of the daily things. Try to find harmony in the day to day activities, to be correct and punctual towards others and to be persistent of the things which are important to you, even when it is not easy. 
    • Tokimeki - As explained by the latest Marie Kondo on Netflix or in her book, do what you like and what you think is important in your life…
    • Tsukumogami - According to Shinto animism, some inanimate objects could gain a soul after 100 years of service, a concept know as tsukumogami.
    • Omiyage and Temiyage - Omiyage and Temiyage are Japanese names for two kinds of gifts. Omiyage are souvenirs you bring home from a trip. Temiyage are thank-you gifts you bring when you visit someone. Japanese people have the habit of buying plenty of gifts for their friends. As a foreigner it is appreciated when you bring Omiyage and Temiyage.
    • Wabisabi 侘 寂 - A lot of things around me are Wabisabi, especially when you try to use things as long as possible. And when you are open to see things in the light they are, and not everything has to be perfect around you. Life in it's imperfection.
    • Zakka - is to be grateful for the normal, simple things that make life special. For example your favorite sweater of coffee cup.

    Habits in Mongolia

    • There are certain habits in the ger, the yurt
    • Sleep - Always sleep with your feet facing the door, never toward the altar.
    • Whistling - Whistling in a ger is considered rude.
    • Be aware that fire is sacred to Mongolians. Do not throw garbage into the fire.
    • Elders - Always let elders lead the way and do not sit with your back or feet to the altar.
    • Hospitality - When you are offered food or drink, accept it, even if it is just a little. Use your right hand, with your left hand for support. It is customary to give small gifts to your hosts, such as fruit, candy or alcohol.
    • Holding a cup - Hold a cup underneath, not by the rim.
    • Say no in an indirect way, that is polite.

    Habits in the Philippines

    • Use of 'face' in communication - Briefly raise eyebrows to confirm or to mean yes to a question and also used as a brief greeting (all silent).
    • Indicating direction by pursing lips and turning head in direction, all silent as well.
    • Baon - refers to the monetary allowance or food normally provided by the parent to a child who goes to school.
    • Bayanihan - When a house is broken, the whole community helps fixing the house. You might have seen the pictures of a group of people carrying a hut, when it needs to be transferred. It is a true community spirit. You talk, you help and protect the people around you. It is team effort, only possible when done with a group. It is truly a beautiful thing. 
    • Cockfighting is a popular national sport in big and small arenas all over the country. Goal is to gamble (win money) and eat the roosters who lost the game.
    • Finding your spot - Recently I was back in the Philippines, taking public transportation. When you would like to take your window seat, be reminded you have to climb over other peoples lap. Squeeze in between the seat in front of you and the seat with the passenger on it. Enough space, a little intimate but do-able, it has something about it.
    • Pacquiao - Filipinos adore boxer (and politician) Manny 'Pagman' Pacquiao.
    • Pagmamano - Children take your hand, put it on their forehead, as a way of greeting you. It is an act of respect. The child says mamo po, can I have your hand please? Most of the time, they say God bless (you), when put on their forehead.
    • Pasalubong -In the Philippines it is common when you have been on a trip, that you bring a token of love back to the people who stayed home. It is a filipino tradition of travellers bringing gifts from their destination to people back home. It can be anything, something to eat or to drink is always a welcoming gift, since filipinos love eating! It is actually not about what you bring, it is something that you have brought, so the other person knows you thought about them while away. The first time, I heard bring pasalubong, from multiple people, and didnt know how to act. When you see souvenir stores in the Philippines, it has the sign pasalubong. So now you are prepared.... just bring something back... 
    • Noise and music - Filipinos are crazy about high volumes and karaoke (called videoke) and music from the 70s like The Carpenters. There was one big world hit: Anak by Freddie Aguilar in 1978.
    • Remedio - Is fixing things, even though you dont know how to fix it. The filipinos use remedio. Remedio used to drive me crazy. It is fixing things with what you have, in a creative way, and if it works again... that will be clear in the near future. You have to be flexible to embrace remedio.
    • Squeeze - Squeeze your but, in the jeepney, also when you think it is already full. There will be place, when you squeeze. When you are for example sitting at the window in an airplane and you have two filipinos beside you, you squeeze your body in and out going to the aile. It is not a habit to stand up, when you can squeeze, when used to it, it works perfectly fine.
    • Volume - Pump up the jam, pump up the volume. Filipinos love loud music, loud talking, as long as it is lively. The high amounts of volume makes you feel festive and alive, even when there is not a party.
    • 'Whitening' products such as soap, make-up, deodorant are very popular, to stimulate white skin.

    Habits in South Korea

    • In South Korea, and other places I have seen it in Asia, they brush their teeth, three times a day after a meal. People bring portable toothbrushes and you often see people brushing their teeth in the washroom in their office.
    • Family is everything and the eldest son carries the responsibility of the family.
    • Kimchi is a national dish. People make kimchi at home. In the supermarkets a lot of dark bordeau red buckets can be found, so you don't see the stains of the herbs going to be fermented with the vegetables.
    • I personally love banchan. When you order Korean food it is likely you get a lot of different small bowls, (most of the time vegetarian) side dishes. For me as a dutch person, I can do without the maindish, since banchan is so delicious.

    Habits in Taiwan

    • Politeness - Taiwanese people are very polite and respectful. It is customary to bow when greeting someone and to say “thank you” and “please.”
    • Respectfulness - Taking off shoes when entering a house: In Taiwan, it is customary to take off your shoes before entering someone's house. This is done as a sign of respect and to keep the house clean.
    • Respect for elders is considered vital, as is loyalty toward the family.
    • Leave some food on your plate - It shows appreciation for the amount of food served and is considered polite.
    • Cleanliness - Using toilet paper with the right hand: In Taiwan, toilet paper is used with the right hand, while the left hand is considered unclean.
    • Bubble tea is a Taiwanese invention, same like stinky tofu. That stinks.
    • KTV – Karaoke is a popular waste of time or night.
    • Convenience stores – Open 24/7, with a variety of food, drinks and everyday items available.
    • Gifts – Knives and scissors are not appreciated and will be seen as severing a relationship. Clocks and handkerchiefs are best avoided, that will be connected to death and funerals. Check the label: made in Taiwan is not an interesting gift and the recipient from Taiwan already has (all) things made in Taiwan.

    Habits in Thailand

    • Thai people will talk about architecture, dance, festivals and food when you ask about their culture. 
    • Sanuk is a term to express that everything should have something sanuk. Something which is worth doing. The sense or approach with a little playfulness. Even work can be sanuk, singing while working, cracking jokes in combination with the thai smile. 
    • Saving face is important as is in many Asian countries. The habit is to avoid confrontation, and not to embarrass yourself or others.
    • Social rank plays an important part in society. It goes with obligations, obedience, caring for, respect, sharing of wealth. The "big person or senior" pays the bill when dining or entertaining. The person with the most social rank pays for everyone.

    Did you know that.... 

    Asia is the biggest continent in the world. It is huge, this is the list of most Asian countries (including the Middle East)


    What are typical European habits, food customs and remarkable philosophies?

    What are typical European habits, food customs and remarkable philosophies?


    Habits in Albania

    • Superstitousness - Albanian are very superstitious people. The evil eye is a superstitious belief. The evil eye means that someone could become jealous or envious of you and your family and do a black magic ritual to bring you bad luck.
    • Other Albanian beliefs are don't point at a graveyard with your finger.
    • One for good luck: Throwing salt or sugar to the ground will bring good luck.
    • When you enter a friend's house step inside with your right foot first.
    • When you are in Albania, you can see Dordolec - That is a protective doll or stuffed animal placed on a house or property. It acts as a charm to ward off the evil eye – a curse believed to be brought on by envy. Essentially, it's a decoy to attract envious gazes, the homeowner's possessions will be protected from misfortune this way. Or Dordolec can also mean "scarecrow" which protects crops from birds.
    • Besa - An unique concept which means "keeping the promise" and forms the structure of Albanian social life. It emphasizes honor, loyalty and hospitality. It forms the moral code that guides interactions in daily life.

    Habits in Austria

    • People in Austria love their sweets, breakfast most of the time consists of sweet breads, or with honey or jam. Apfelstrudel is an all time Austrian favorite served with coffee.
    • It is normal to drink alcohol in Austria, also during lunchtime. Schnaps is a common drink, it is a drink with fruits, without any additional sugar in it.
    • To add (flat or sizzling) water with the wine, literally is very common. 
    • Costume is socially completely accepted in everyday life in Austria. Besides the famous Lederhosen and Dirndls, there are many other forms of authentic costume that you can find, not only in villages but also in cities. By the way the woman's apron is tied, you can tell if she is single or married.
    • In 1685 the first coffeehouse was opened. Austrian coffeehouses are famous. Did you know that Vienna's coffee houses are officially recognized cultural heritage and have also been recognized as such with UNESCO.
    • Yodeling is an ancient tradition found not only in Austria, but also in other Alpine countries. The history of yodeling goes back to prehistoric times, making it one of the oldest means of communication. With yodeling, people communicate with each other between two different mountains, always switching between chest and head voice. 
    • Almabtrieb - Once the days get shorter and temperatures drop, it is time for the shepherds and shepherdesses to take the livestock back from the alpine pastures to the stables. During Almabtrieb, people celebrate the success of summer and the fact that the animals have returned safely. There are parades with decorated cattle, farmers' markets and live music. Almabtrieb takes place every year between September and October.

    Habits in France

    • France is the land of liberté, égalité and fraternité. And every year the French show this by going on strike if they disagree with something. This often takes place in March and April. 
    • La Bise - It is quite normal in France to greet someone with some kisses. In some areas they give two kisses, in others even four. Moreover, this is also regularly done when you see someone for the first time and want to introduce yourself.
    • Both at noon and in the evening they eat warm food, and often go for three courses. It is therefore quite normal at lunch to order an appetizer and dessert, and it is certainly customary to drink a glass of wine with it. 
    • Think France, think cheese, baguette, madeleine cookies, champagne, escargos, crepes all bought on the marche (market).
    • Apéro: Around drinking time (between 6 and 8 p.m.), the terraces fill up with people enjoying an "apéro." This is a time to relax with a drink and some tasty snacks.
    • Chansons -  French music, or chanson, is loved around the world. Enjoy the beautiful melodies and lyrics of artists such as Edith Piaf, Jullette Greco and Charles Aznavour.

    Habits in Poland

    • Food, food, food and food. Love goes through the stomach. A lot of plates and a lot of food is meant as a warm welcome. Food like bigos, zurek, rosol and pierogi. There are a lot of choices of sausages and ham.
    • Poland is very proud of their culture and traditions. 
    • Wodka is the drink of the country, and special wodka bars. Many wodka with spices and flavors are served.
    • Wigilia (Christmas Eve) is an important celebration. 12 dishes without meat stands for the 12 apostles.
    • Name days are celebrated, you can compare it to celebrate a birthdays. Each day of the year is associated with specific names (of saints). Name days are celebrated with parties and family of course.
    • Kapcie are offered to you, once you enter a house or a hotel. Kapcie are your house shoes. You dont want to walk around in your shoes or on your socks.
    • Family is important, time is spent with family. 

    Habits in Portugal

    • The Portuguese are traditional and conservative. Innovation and major changes within the family or community are not easily accepted. Life in Portugal revolves around the family and even now in the 21st century, old customs and traditions can be seen daily.
    • Fado is a typical Portuguese music movement from the 19th century and the life song of the locals. While Fado used to be popular only in bars and brothels of the poorer neighborhoods in Lisbon and Coimbra, nowadays it is very popular and you come across it in many places.
    • Typically Portuguese are azulejos, Portuguese tiles that you find a lot on and in railway stations, churches and houses. Often they are blue and white, but they can also be richly colored.
    • Ginja - The liqueur is always served in a shot glass, with a spirit at the bottom. 
    • Port is also a typical Portuguese drink.
    • A lot of fish is eaten, which is not surprising given the coastline of 850 kilometers. Popular fish dishes are the bacalhau recipes used to prepare dried cod. It is said that there is a bacalhau recipe for every day of the year. Besides dried cod, grilled sardines and caldeirada, stew with potato and different types of fish, are favorites. The Portugese love their meat as well: chicken piri-piri or arroz de sarrabulho (rice with pigblood).
    • Most towns and villages in Portugal have their own traditional festas or romarias. Romarias are local religious festivals that honor the saints of a particular area in Portugal.
    • Time is relative and being late for appointments is very common. 

    Habits in Spain

    • Siesta-Nap and relax time (shops are generally closed) when the sun is shining between 2.30 and 4.30 PM.
    • Tapas-Shared with drinks and in company, small dishes. In many ways served from the counter or from the menu: grilled pimiento, manchego, chorizo, patatas bravas, tortilla.
    • Dinner is eaten late during the evening, 9 PM is general time to start. 
    • Flamenco-Dance from Andalusia, with costumes and music with a soul.
    • Eat a grape, every hour the clock makes a sound on new year's eve. Twelve times and it will bring you prosperity.
    • Kisses (two) are common as a greeting, also when you don't know each other well.
    • Manana, manana means tomorrow, in general do not stress out and take it easy. Do not worry the Spanish are not so strict with their punctuality, being late is common.
    • Cursing and talking loud is part of the culture. Often you can just follow conversations on the street.
    What are typical Mediterranean habits, food customs and remarkable philosophies?

    What are typical Mediterranean habits, food customs and remarkable philosophies?


    The Mediterranean Sea is surrounded by 16 countries. Of these 16 countries, 6 are in Europe, 5 are in Africa, 4 are in Asia. The 6 European countries that border the Mediterranean are Spain, France, Monaco, Italy, Greece, and the island country of Malta and Turkey. The 5 African countries are Egypt, Libya, Tunisia, Algeria, and Morocco; the 4 Asian countries are Syria, Lebanon, Israel, and Cyprus. Since the Mediterranean area is quite big, it is difficult to generalise, but let's try for a change.

    To me the Mediterranean is famous for food. Often people speak about the Mediterranean diet. A Mediterranean diet consists food that is found in the region like fresh vegetables, local herbs and spices, fish and seafood, lentils, poultry, eggs, cheese, yoghurt, nuts. Consume with (a moderate amount of) wine and plenty of water.  Many nutrition experts recommend the Mediterranean diet for health reasons. There is hardly any red meat in the diet.

    Habits in Cyprus

    • Family is a priority in Cyprus. Parents take care of their children. When parents grow old, children will take care of them. Old people take care of their grandchildren. Family is everything!
    • People Cyprus are generally slow and they postpone things until the next day. Nobody is in a hurry and try to enjoy every minute of life.
    • The meze is a selection of small dishes, like tapas. The meze is a good formula to enjoy multiple flavors and to socialize over a long meal.
    • Some people in Cyprus believe in the evil eye, which brings bad luck, there are charms to keep you protected.

    Habits in Egypt

    • The hot climate has defined the Egyptians' national character - calmness. People in Egypt like to take it easy. They are often late and spend a lot of time to make a decisions. Non-punctuality and slowness are justified by the habit of living by the "Egyptian time". It is from the Mediterranean habit to relax. Egyptians' favorite word is "Bukra", which means "tomorrow". Which reminds me of mañana mañana.

    Habits in France

    • Fresh and homemade are the two words that describe home cooking in France. Most meals are freshly prepared meals. Everything made from scratch from salad dressings to bread. It is a daily practice for many Europeans. The French are famous for drinking wine with their dinner. All in moderation, then it is even good for health!

    Habits in Greece

    • It is recently I have visited Greece. Greece was on my bucket-list. Greece with an interesting history. What I remember is that people in Greece consume greens as well as herbs numerous times. They love to drink herbal drinks such as chamomile, Greek mountain tea, and add thyme and oregano to their meal every day.
    • A Mediterranean habit is everything in moderation and it was coined by the Greek philosopher Cleobulus. It is key in living well.
    • Messimeri - is the Greek siesta, from 2PM - 5PM. Shops are closed, people are eating lunch or sleeping. 
    • A Greek year revolves around saints days and festivals. Most people are named after a saint, areas, stations, boats you name it. Did you know that name days are more important than birthdays? And of course take the Mediterranean habit to celebrate it all!
    • Panigiria is a celebration where everyone/the whole village comes together to celebrate. Music, food (souvlaki), the syrto, the sirtaki and other dances are ingredients of this celebration. 
    • The Greeks eat late, around 9, 10 or even 11 PM with a lot of ouzo (anis drink with 40% alcohol) and cozy times around the dining table.
    • The Greek used to throw their plates on the floor after the meal. This tradition is typically Greek, but already forbidden. It is dangerous because of the shreds flying around. When you see plates flying around, that might be because the restaurant has a permit. 
    • Olive oil and olive trees are found all over Greece. The Greek love their olive oil.
    • Mezedes - are the Greek tapas. Keftedes, salad, calamaris, souvlaki, octopus, spanakopita (spinach and feta in dough).

    Habits in Israel

    • Israeli diet is considered the healthiest of the world. It totally fits the Mediterranean diet, it is the Mediterranean diet! A lot of vegetables, lemon, chickpeas, moderate amounts of dairy and meat, and all with olive oil. All meals are served in small portions. 

    Habits in Italy

    • I remember my time in Italy with huge meals, of multiple courses, hours and hours spent around the table dining with friends and family. One specific ingredient used in Italy is olive oil. Healthy to the max, used in small portions. 

    Habits in Malta 

    • Daily life in Malta is very laid back. No one seems to ever be in a rush.
    • Many locals enjoy good conversation over a coffee. Malta is a very much family-orientated island, and you can see families spending time together.
    • It is too hot during the day, especially in summer, when the sun is high on the horizon, so the shops are closed and people are resting.

    Habits in Monaco

    • Monacan habits are also connected to food! Daily eating habits reflect a Mediterranean heritage. French and Italian influences can be found in the local recipes. Breakfast is very small, but lunch and dinner often have multiple courses.

    Habits in Morocco

    • Morocco has a small part of the country, which is on the Mediterranean coast. You will find Mediterranean habits in Morocco. Family is for most Moroccans is the most important element in life. It is family before work, friends and sometimes even marriage. Many Moroccans live with their families before and after marriage. The topic family is a populair topic to talk about. It is normal to inquire about details of family relationships of a person you don't know.
    • The people in the country are in general warm, open and do not have any inhibitions. A guest is a gift from Allah. People are likely to invite you to their homes. 
    • Dine and feed your guests even if you are starving is a proverb. The people are generous and will likely send you home stuffed and full. 

    Habits in Spain

    • Flamengo is the example of exercise in a fun way, while dancing. Joy and sorrow threaten to overwhelm you. The raw passion of flamengo can bring you to another world. Get transformed as well and listen to:
    • Pata Negra, Blues de la fontera (1987)
    • Chambao, Flamenco chill (2002)
    • Every one takes naps, the so called siesta. Shops are closed, people eat with family and friends and take a nap afterwards. The nap has the effect that you can't sleep early, so you work until later in the evening, since you had a siesta. You have dinner later and you sleep later.
    • Mañana mañana is a word from the Spanish language that means tomorrow and morning. This word describes the period of time between midnight and noon. It means it is done sometime tomorrow, which means no stress. Take it easy. Enjoy life and relax when possible.

    Please help me adding

    • Algeria
    • Libya
    • Syria
    • Lebanon
    • Tunisia
    What are typical Scandinavian habits, food customs and remarkable philosophies?

    What are typical Scandinavian habits, food customs and remarkable philosophies?


    Why habits?

    For a while now, I am inspired by all kinds of ways of living... Hence this magazine about Scandanavian Habits. I wish you can add as well. You hear more and more about all kinds of Scandinavian habits. All kind of different habits or way of dealing with life, that are interesting. What do you think?

    Habits in Denmark


    • The danish word Hygge is impossible to translate, same as the dutch word Gezelligheid. What is the difference between Hygge and Gezelligheid, from my point of view? I think Hygge you are. It is a way of life, the way you live your life, instead of a way of making a sort of atmosphere. Gezelligheid can be made or the atmosphere is already with you, and thus as well a part of you. The dutch use the term Gezelligheid more of an atmosphere. It is not a reflection of you. Hygge is a mentality, a part of the danish identity. You will sit cosy at the couch with your thick socks, with a cup of Moon tea, in total harmony with yourself and the surroundings. You are, and you are not making an atmosphere. Not sure if I am right. What do you think?
    • "Hygge is een toestand die je ervaart als je in harmonie bent met jezelf, je echtgenoot, de belastingdienst en je ingewanden". - Tove Ditlevsen

    Habits in Finland

    Jokamiehen oikeudet

    • Jokamiehen oikeudet is common in Finland. They have a concept called ‘Everyman’s rights’, it allows everyone to roam freely in nature, camp, eat and pick berries and mushrooms anywhere in forests. How nice is that? As long as it all causes no damage or disturbance to nature or the landowner. 


    • Sisu is the national character of the people in Finland. It is determination, interior gutts that comes from inside. What else can it be, living in a dark and cold country? Does sisu also apply to where you are from?

    Habits in Iceland

    • Loud Sniffing - Sniffing in Iceland is not unusual, it's considered normal there. Blowing your nose is seen as impolite.
    • Dining etiquette - Talking with your mouth full, reaching out to the other side of the table, on top of someone else’s plate, eating quickly, using toothpicks is considered as normal dining etiquette. Same as obtaining a second without being offered is normal. Leaving the table before everyone is done, and bringing your plate to the kitchen is also normal.
    • Soaking in hotsprings - Icelanders take full advantage of their abundant hot springs. Public pools and hot tubs are a common sight, and soaking naked is a daily social activity for many.
    • Strong Naming Traditions - Icelanders have patronymic surnames, meaning their last name reflects their father's name.You either have the family name with -son or -daughter (dóttir) behind it.

    Habits in Norway


    • Frilufsliv is the concept of an outdoor lifestyle. Rejuvinate in nature. Go on a date in nature. Walk, hike up the mountain, ski before work. Walking on sundays is a common habit. You get the point. 

    Helgefylla, Julebord, Afterski

    • Drinking alcohol in Norway is very expensive. So Norwegians specify the time, when alcohol is being consumed. The specific time in the weekends is known as Helgefylla. During holidays, at a Christmas party is Julebord, or after a day of skiing the so called Afterski. We call it Apresski, the drinking after skiing, but can be every day, we don't go skiing that often.... In Norway when it is alcohol-time, a lot goes down the throat. 


    • Coffee is the popular. Norway has a high number of amount of coffee drunk per person every year. Coffee in the morning, coffee in the afternoon, coffee in the evening. Coffee, coffee and coffee. With or without a cinnamon bun.

    Kos or koselig

    • What is kos? How is it done? It is like hygge, it can be practiced alone or with others. Inside your home or outside your home. In your bed, beside a fire place, on the couch, in a cafe, in the forest, on the beach. Actually anywhere cosy. Add a good book or movie, cookies and a few candles and you are totally koselig.

    Habits in Sweden


    • Have you heard of the ritual Döstädning? It is called death cleaning. Cleaning everything up, before you die, so others won't be hassled with your mess. It is a good way of saying goodbye to things, to share memories and to give away stuff which are important to you to others you love and share the story behind things. 


    • The Swedisch term Fika is having coffee or tea is a phenomena. It is part of life, an important time of day. Hanging out with friends and get to know each other. A common time to fika is 10 am or 3 pm. You can have tea or coffee or even something else. And a cinnamon bun is part of the deal. Different right? For me, a cinnamon bun is a whole meal. In the Netherlands we have cake when it is someones birthday, or eat a cookie together. Homemade cookies are still special, since not everyone has time to bake. What is your take on Fika?

    Fredags mys

    • Friday cosy or fredags mys is a popular concept in Sweden. It is eating comfort food, like pizza and chips. Wow, such a nice concept it is the dutch borrel, might be a little the same?


    • Just read a whole book about the concept of lagom. It is the Swedish way of life. Lagom is a balancing act, it’s a desire for the good doing everything just right. Lagom is an experience, art and a lifestyle. It is the design, interior decoration, architecture and nature.
    World cultures, customs, habits and philosophies - WorldSupporter Theme

    World cultures, customs, habits and philosophies - WorldSupporter Theme


    Habits, customs and philosophies from all around the world

    Table of contents

    • What are habits and customs?
    • What are typical Asian habits, food customs and philosophies in Asia?
    • What are typical European habits, food customs and philosophies in Europe?
    • What are typical Latin habits, food customs and philosophies in South America?
    • What are typical Mediterranean habits, food
    ........Read more
    Recipes for chapati from all over the world - Bundle
    Crossroad: region
    Crossroad: goals


    Recipes from Indonesia or with a indonesian twist by WorldSupporters - Bundle

    Recipes from Indonesia or with a indonesian twist by WorldSupporters - Bundle

    Dadar Gulung - Indonesian Coconut Pancake

    Dadar Gulung - Indonesian Coconut Pancake


    Dadar Gulung ('rolled pancake' in Indonesian) is a popular treat throughout Indonesia. These pancakes stand out because of their green colour which comes from the pandan juice, made from the pandan leaf. I learned how to make these in an Indonesian cooking class and they are absolutely delicious! Some ingredients might be a bit harder to find in Europe, but Asian or Indonesian supermarkets usually have these. Perfect for a desert or just as a sweet treat!



    • 150 gram rice flour (or regular flour)
    • 500 ml coconut milk
    • 1/2 tsp salt
    • 2 tbsp oil
    • 1 tsp pandan juice (or 2-3 drops of pandan paste)

    coconut filling

    • 100 g palm sugar or dark brown sugar
    • 60 ml water
    • 100 g freshly grated coconut
    • 1 ⁄4 tsp salt
    • 1 pandan leaf (tied into a knot)
    • First make the coconut filling by bringing the sugar and water to a boil in a pan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the mixture turns into a syrup. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dries up. Remove from the heat and take the pandan leaf out.
    • For the pancake, combine the flour, eggs, coconut milk, salt and pandan juice in a mixing bowl and whisk well until you have a smooth batter.
    • Heat butter or oil in a pan over low fire. Put about one scoop of batter in the pan and turn to create a thin round crepe. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
    • Divide the coconut filling over the pancakes. To roll the pancakes, fold one side of the pancake over the filling, then the other two sides and roll up tightly. 
    • Serve on a pandan leaf and grate some fresh coconut over the pancakes to top it off!


    Ready In: 30 min.

    Origineel Indonesisch recept Dengdenk ampal van mijn oma

    Origineel Indonesisch recept Dengdenk ampal van mijn oma


    Een recept van mijn oma (zie foto, haar handschrift in een agenda uit 1973). Toen was bakken in sla-olie nog heel gewoon. Het eten van vlees bijzonder en kookte men op gevoel (weet niet hoe lang je het moet laten koken, ik denk... totdat je denkt dat het goed is)

    Hoe te bereiden

    Het vlees in nogal dikke plakken snijden in de pan doen en de tamarinde en de peper en de zout en suiker en ongeveer 2 kopjes water. De pan wordt op de vlam gezet en maar laten koken tot het vlees zacht wordt (zo nu en dan water bijdoen) en als het vlees zacht is moet het ook minder worden en dan proeven of het goed is (naar smaak). Het vlees wordt met margarine of slaolie bruin gebakken of het kan ook ongebakken gegeten worden.


    Ready In: 30 min.


    • 1 pond soepvlees (aan 1 stuk)

    • ½ pakje tamarinde (zonder pit)

    • wat peper

    • ½ theelepel zout (glad gestreken)

    • 1 eetlepel suiker (glad gestreken)

    Sate manis oorspronkelijk recept van mijn grootmoeder

    Sate manis oorspronkelijk recept van mijn grootmoeder


    Dit recept is ook van mijn oma. Ik was helaas te klein om samen met haar te hebben gekookt, toen zij nog leefde. Met deze recepten leeft zij nog een beetje voor. Je kan in plaats van vlees ook heel goed een vleesvervanger gebruiken. 

    Alle ingredienten in een kom of pan doen (nogal grote pan, want de sate aan de stokjes geregen moeten erin kunnen) dan de djeroek nipis met de vingers persen in de boemboe en de schillen ook in doen (voor de aroma). Dan de tamarinde saus en de fijn gemaakte bruine suiker bij doen. Het wordt een dikke massa plus peper en zout naar smaak. Alles gelijkelijk roeren en proeven, het moet meer naar de zoete kant zijn. Dan het zachtgeklopte vlees in doen en samen mengen met de boemboe. Na een ½ uurtje het vlees aan de sate stokjes rijgen en in de pan doen met de hele boemboe. Dan even koken (op een kleine vlam) tot de sate ovengaar wordt (niet laten aanbranden) of dat kan ook als zo gegeten worden.

    Ready In: 60 min.


    • 1 pond schouderkarbonade (in dunne lange plakken snijden en zacht kloppen)
    • 3 hele kemiri
    • Trasi (klein stukje)
    • 1 ui (kleine)
    • 1 teen knoflook (kleine)
    • ¼ theelepel langkwas (gember) poeder (glad gestreken)
    • 1 flesje ketoembar poeder
    • Sereh (1 of 2 blaadjes)
    • 1 ronde plak bruine suiker fijn maken (goela djawa)
    • 1 ½ plak tamarinde met weinig water aanlengen en zeven, de saus moet dik zijn (de pitten eerst weghalen)
    • 3 of 4 djeroek nipis met schil en al wassen en midden door snijden (de pitten weghalen)
    • Zout en peper (naar smaak)




    • 1 steranijs
    • 1 l kokosmelk
    • 6 sjalotten
    • 3 teentjes knoflook
    • 5 lomboks (rode pepers)
    • 3 cm gember
    • 2 cm laos
    • 3 cm koenjitwortel
    • 1 kruidnagel
    • 1 tl djinten
    • 4 tl ketoembar
    • 1 serehstengel
    • 2 daun djeruk purut
    • 1 kg rundvlees
    • 0.5 tl asem tamarinde
    • 250 g kokosrasp

    Extra nodig

    • keukenmachine
    • vijzel

    Kook de steranijs circa 10 minuten in een laagje kokosmelk, zodat de steranijs bedekt is. Pel de sjalotjes en knoflook en schil de gember en koenjit. Snijd de sjalotjes, knoflook, gember, koenjit, laos en lomboks in stukjes. Stamp de kruidnagel fijn in een vijzel. Verwijder de steranijs uit de kokosmelk. Maal de sjalotjes, knoflook, gember, koenjit, laos, lomboks, kruidnagel, djinten, ketoembar en kokosmelk fijn in de keukenmachine. Verhit een pan met olie en fruit het kruidenmengsel. Kneus de sereh en leg er een knoop in, snijd de uiteinden eraf. Voeg de sereh en de limoenbladeren toe. Zodra de geuren vrijkomen voeg je de resterende kokosmelk toe. Laat circa 10 minuten sudderen totdat de kokosmelk is ingedikt. Snijd ondertussen het rundvlees in stukken en voeg toe aan de pan. Laat het geheel circa 3 tot 4 uur sudderen tot het vlees mals is.

    Gebrande kokos
    Verhit een koekenpan zonder olie en bak de kokosrasp rustig totdat het bruin is. Maal de kokos fijn in een foodprocessor totdat er olie vrijkomt. Giet de kokos in cupcakevormpjes en laat uitharden. Voeg 1 blokje toe aan de rendang en laat nog circa 10 minuten sudderen totdat het blokje is gesmolten en verspreid.

    Serveer de rendang met gekookte rijst en groenten.

    Tip: Je hebt maar 1 kokosblokje nodig, maar kleine hoeveelheden zijn lastig te malen in een keukenmachine. Maak dus wat meer en vries de overige blokjes in voor de volgende keer.



    Recipes from Japan or with a Japanese twist by WorldSupporters - Bundle

    Recipes from Japan or with a Japanese twist by WorldSupporters - Bundle

    Vegetarian in Japan: A guide to vegetarian (or vegan) travelling in Japan

    Vegetarian in Japan: A guide to vegetarian (or vegan) travelling in Japan


    Being a vegetarian in Japan is quite a challenge, let alone being vegan. However, it is far from impossible! Just like in many other places throughout the world, vegetarian food is becoming increasingly popular. While I was living in Kyoto in 2016/2017 I found quite some awesome vegetarian an vegan restaurants (want to know more, check out this blog). Similarly when I went to Tokyo in 2018, I found some great places as well. While it is still a bit difficult to figure out what you can and what you can't eat (especially if you're a strict vegetarian/vegan), there are some ways to make this life a little bit easier. 

    Learn the Language
    First of all, it definitely helps if you know Japanese, of have a friend who can come along and translate. While it seems obvious, this is one of the biggest problems. Generally, Japanese people don't have a full understanding of what vegetarian or vegan is. So even if you say "watashi wa bejitarian desu" (I'm a vegetarian), it doesn't guarantee you'll get vegetarian food. An easier way to make clear that you're avoiding meat and fish is to say: "watashi wa niku to sakana wo tabemasen", meaning I don't eat meat or fish. Of course you can say this for other things as well, just mention the thing you don't eat followed by wo tabemasen (meaning don't eat) and it will help a lot.

    But even if you say "watashi wa niku to sakana wo tabemasen", you still have to be careful of katsuo-dashi, this is fish stock and often not regarded as 'meat' or 'fish', therefore your meal might still contain this. The same is true for bonito flakes (fish flakes), cold katsuoboshi in Japanese. If you want to make sure this is not in your food either, you can for example say: niku to sakana wo tabemasen. followed by: "katsuo-dashi to katsuoboshi mo tabemasen"

    For vegans it's a little bit more difficult. Of course you can metion all the things you don't eat, such as: 

    - egg: tamago
    cheese: chiizu
    milk: gyuunyuu

    Get a dietary card
    but be prepared to get some startled looks. There's an easier way as well. When I stayed at a hostel in Tokyo, they had these super useful dietary cards which said in Japanese what you could and couldn't eat. In this way you can just show the staff of a restaurant the card and then they can help you choose a dish. the website offers some options for cards for several dietary restrictions. Simply download them and show them on your phone. While these cards are useful, I prefer the cards on which you can circle your restrictions, such as the one provided by LiveJapan. They also show some common ingredients you should be aware of and ways to say you're allergic for example. 

    Get the google translate app
    When you're buying food in a store it can also be rather challenging to find vegetarian/vegan options. While you can sometimes ask the clerk, or another shopper, this is not always an option. Google translate can come in real handy in this case. Since many places have WiFi nowadays, especially convenience stores (although it can be a bit of a hassle to acces it), you can easily use the app. By simply scanning an ingredient list with the app, it will give you an immediate translation of the japanese ingredients. 

    If you're not able to use internet or WiFi, you can also learn the kanji for the words important to you, or list them on your phone so you can check more easily. SurvivingnJapan also provides a great guide to reading food labels and the ingredients. 

    Be aware of ingredients/dishes
    You don't have to eat at vegetarian or vegan restaurants all the time, there are still plenty of options at other places. However, there are some things to be aware of. 

    When you go out to eat sushi, the obvious thing is to avoid fish sushi. However, other sushi options are less obvious such as sushi with fish eggs, sperm, or ground fish, but also the sushi wrapped in tofu pockets, they are almost always boiled in fish stock. Sushi you can eat/ask for are sushi with egg (tamago), cucumber (kappa maki), pickled daikon (oshinko maki), mushroom nigiri, okrah nigiri, eggplant nigiri, avocado onigiri, natto (fermented soy beans) maki, and some other options. So there's still plenty to eat. 

    Unless ramen is labeled as vegetarian or vegan, it will highly likely contain meat or fish broth. However, more and more vegan and vegetarian ramen places are popping up, so don't fuzz, since you'll find some great places to eat. A very popular vegetarian/vegan ramen place is T's TanTan in Tokyo, as well as Sorainoro where they have one delicious vegan option. In Kyoto you can eat vegetarian (not sure if it's vegan) ramen at Mumokuteki in the city center and Mamezen and Vegans Cafe a bit further away. 

    Kushikatsu & Tempura
    Kushikatsu in a great dish which you can find a lot in Osaka for example. Tempura is super delicious as well. While it is often vegan if you choose the vegetable options, the tempura batter can sometimes contain eggs, so be sure to check. The dipping sauce also usually contains fish, since it's often a mix of dashi and soy sauce. Sometimes you can ask for simple soy sauce (however, they don't always have it), or you can dip it in salt. 

    Udon & Soba
    Udon and Soba noodles can either be served in broth, or in a basket with many sides. I would avoid broths since they are always meat or fish based (unless indicated otherwise of course). If you order the ones that are not served in the broth, make sure you order it withous bonito flakes. Also the dipping sauce if other a mix of soy and fish stock and sometimes additional things. However, the noodles come with several sides such as sea weed, spring onion, pickles and can therefore still be greatly enjoyed! 

    Convenience stores
    While many things in the convenience store are not vegetarian/vegan, other things are. To start with: the onigiris. In the konbini you can find ume (pickled plum), seaweed, plain, red bean and corn-mayo onigiri which are all vegan, excepts for the last one. Furthermore you can find two types of vegan/vegetarian sushi. The vegan one is natto (which is quite a thing to get used to), the second one is a big roll with egg, vegetables and some pink grainy stuff that almost looks like fish eggs, this is vegetarian! Other things are things like Dango (rice balls), tsukemono (pickled vegetables), pre-made salads (they are in see through boxes so you can see what's inside), happy dates bars, nuts, edamame (soy beans), and more. If you want to know about more vegan dishes check out this great vlog by Currently Hannah

    Last but not least... Prepare!
    Preparing is a big part of finding the best vegetarian and vegan places to eat. You can find information through the large amount of blogs and vlogs on the internet, which can help you greatly, and you can ask locals or hotel staff. The website is also a good source of inspiration. This website lists all kinds of places with vegetarian and vegan food. Other than that, if you're having a hard time finding a vegetarian place wherever you are in Japan, a good alternative is to find an Indian restaurant. Indian restaurants are really popular and always have vegetarian and vegan options. They are very aware of what it means to be vegetarian or vegan so you're safe there. 

    Good luck! :)

    Easy vegan Shakshuka recipe

    Easy vegan Shakshuka recipe


    When I was in Budapest over the Christmas holidays, I had the most delicious Shakshuka! It reminded me of the time when to Israeli guys were making breakfast in a hostel in Japan and they shared some of their delicious meal with me.. However, at that time I wasn't able to remember the name of the dish... so it took me 3 years to finally figure it out, in the Jewish quarter of Budapest. 

    What is shakshuka?
    Shakshuka is a traditional North-African/Israelean dish that can be enjoyed at every moment of the day. It is great for breakfast, lunch and dinner and is very easy to prepare. 

    While the dish usually comes with eggs cooked on top of the shakshuka base, I will leave this out in the vegan recipe. As a replacement, you can add extra vegetables, olives, tofu-feta (, or just eat it as it is with some delicious bread. 

    While many variations of shakshuka can be found on the internet, the traditional verson is basically spiced tomate base with onions and garlic (and bell pepper), and eggs on top. 

    How to make Shakshuka?
    1. You start with chopping the onions garlic, red pepper, bell pepper and tomatoes (if you use any) into small pieces. 

    2. Then you heat 3 tbsp. olive oil in a large iron skillot. Add the onions and garlic and saute them for a couple of minutes. Before the garlic turns brown, add in the red pepper, bell pepper, the spices and the salt and pepper. 

    3. Cook for about 5 to 10 minutes, but don't let it burn. 

    4. Add the tomatoes (if you use any), tomato sauce and extra vegetables/tofu if using any. Cook for another 10 minutes.

    5. Taste and add more salt and pepper if necessary. 

    6. Serve the sauce with some parsley on top and some delicious pita bread and/or salad on the side! 


    Ready In: 25 min.


    • 3 tbsp olive oil
    • 2 large white onions
    • 1 red pepper
    • 1 bell pepper
    • 4 cloves of garlic
    • 1 tsp. cumin
    • 1/4 tsp. cayenne pepper
    • 2 tsp. paprika powder
    • 1 can peeled and diced tomaties
    • 1 tsp. tomato purée
    • salt and pepper to taste
    Japanese food: 1

    Japanese food: 1


    Let's talk about FOOOOOOOOOOOOOOD :D Last week I posted a blog about Ecuadorian Fruits :D which described all kinds of super delicous Frutas, this week I will tell you about Japanese food. Japan is famous for it's elaborate and delicious kitchen. The food is fresh, beautiful, tasty and usually healthy, but if you don't know the names of dishes it's hard to figure out what to get and where to get it. 

    So, let me tell you about some general dishes you can find everywhere, and some specific dishes found in specific regions: 

    Onigiri are riceballs often wrapped in seaweed and filled with things like umeboshi (pickled plum), salmon, tuna, seaweed. They are great as a snack and cheap as well. You can basically find them at every conbini. 

    Inari Sushi
    Inari sushi is rice wrapped in sweet tofusheets. This you can also often find at conbinis, where you can buy them as a snack for a small price. A good place to get them for example is the 100yen lawson. While the normal Lawson is blue, the 100yen Lawson is green in colour. 

    Shabu Shabu
    Shabu shabu is basically a full dinner. It's a Japanese hotpot dish, in which you dip your meat and vegetables. I have often eaten the vegetarian version, which basically means you only dip in the veggies and ask the others to dip the meat into the other (half of the) pot. For a good place to eat Shabu shabu in Kyoto, check out the building of this restaurant, on one of the top floors there is a 1500 all you can eat shabu shabu place (there is also a yakiniku place on one of the floors for the meat lovers). 

    100yen sushi 
    100 yen sushi is basically better sushi than we get in Europe, for a better price as well. It's also a fun experience which often means sitting at a sushi conveyer belt. Sometimes the ordered sushi even comes on a sushi train. You just take as many plates as you want and at the end of the meal, the dishes are counted and you pay for the amount with the added tax. If you want to find a 100yen sushi place, check out kappa sushi, they are all over Japan. But there are many more cheap sushi places. 

    Tempura is basically fried anything. It is amazingly delicous, but not very healthy haha. While you can buy it at the supermarket, there are also some great places to eat out. In the supermarket it is usually not very crispy. One great place to eat tempura is here: . It is cheap and you can just choose seperate dishes like with the 100yen sushi. 

    Local dishes: 

    Okonomiyaki is an amazing dish which you can get in two different styles; Osaka style and Hiroshima style. Which are also the best places to eat this dish. It is a type of cabbage pancake with all kinds of extra ingredients like cheese, ham, octopus, and a lot more. The dish is topped with bonito flakes, seaweed, amazing okonomiyaki sauce and Japanese mayonnaise. As a vegetarian this is a great Japanese dish to try, just make sure you avoid the bonito flakes and ask whether the sauce is vegetarian, but I believe it usually is. For vegans and If you want to be sure about the ingredients, go to this place in Hiroshima: they truly have amazing food! :D It's is often crowded though, so you might have to wait in line. 

    Takoyaki are doughballs with as the main ingredient octopus coming from Osaka. I've never had them, but according to other people they are either delicious or strange haha. If you want to eat them, you can find them on the streets in Osaka, or sometimes at temple markets. 

    Miso-katsu & Miso nikomi udon
    This first famous dish is for the meat eaters, Miso-katsu specifically stands for pork cutlets with miso sauce. The second dish is Udon in a broth of miso. Whether this is a vegetarian dish I can't say, but you can probably ask (although I doubt the answer the people at the restaurant will give you). Both are dishes Nagoya is famous for, specifically because of the miso-part. So if you pay Nagoya a visit, you should definitely get a miso-dish to try the best of the best.

    It sounds like a martial arts type, but yudofu is a tofu dish found in Kyoto. It is a very simple dish, containing tofu, kelp and water, but that doesn't make it less delicious! The tofu bits are then dipped in sauce or just eaten like that. Here you can find more about tofu in Kyoto:
    I personally had the fanciest meal I ever had in Kyoto in a tofu restaurant and it was really amazing and such a great experience! Pure flavours, amazing textures and just super pretty food. I would definitely recommend it! 

    Well, that's it for now! More dishes will follow in the future, but for now... Enjoy :D 


    Delicious vegan ramen recipe

    Delicious vegan ramen recipe


    It's RAMEN TIME! :D 

    This is a Japanese ramen recipe that is delicious and suitable for everyone, also vegans. It is easy to make and you can create a different dish every time if you change the toppings. This recipe will give you the ramen stock, and some toppings I really like. In case you make the stock with mushrooms, add 1 hour to your cooking time. However, it's also delicious without the mushrooms! 

    1. cut the tempe/tofu and put it in a bowl with a bit of soy sauce and garlic.

    2. cut the garlic and ginger into small pieces and heat it in sesame or sunflower oil for about five minutes on low heating. 

    3. now add the stock, soy sauce, mirin and if you use them, the dried shiitake or different type of mushrooms. Let it cook for about 5-10 minutes (the longer the tastier though), but in case you added dried mushrooms, let it boil for one hour before you continue with step 4. 

    4. prepare the toppings (cut them into smaller pieces if necessary).

    - heat some oil in a separate pan and bake the tempe/tofu. 

    - boil some water in a separate pot, add the spinach for about two minutes, then drain the spinach with cold water. 

    5. add the noodles and cook as long as necessary, then turn down the heat, add the miso paste and stirr well (don't boil when the miso paste is in). 

    6. divide the stock and noodles over two bowls and add the toppings. I only use a little bit of pickled ginger in the middle because it looks very pretty but has a strong flavour. And you can sprinkle with sesame seeds. 

    7. Enjoy


    Ready In: 45 min.


    • sesame oil (or sunflower will do too)
    • 4 cloves of garlic
    • 1 inch ginger
    • Vegetable stock (i used two blocks), so about 1L
    • Two tablespoons soy sauce
    • 1 tablespoon miso paste (usually white, but I used red and it was tasty anyway :))
    • 1 tablespoon mirin
    • about 150 gram ramen (depending on how hungrgy you are)
    • Optional: dehydrated mushrooms (shiitake)
    • Toppings such as:
    • tempe/tofu marinated and baked in a bit of soy sauce
    • 1 spring onion
    • 1 can of corn (200gram)
    • spinach (150-200 gram)
    • mushrooms
    • pickled ginger
    • sesame seeds
    Recipes from the Philippines or with a Filipino twist - Bundle

    Recipes from the Philippines or with a Filipino twist - Bundle

    Balut, Lechon and Adobo - Local food in the Phlippines

    Balut, Lechon and Adobo - Local food in the Phlippines


    Filipino food is not the most well-known cuisine internationally. Often dubbed bland and unexciting, that doesn’t bother the Filipinos. Food is an important part of Filipino culture and it’s eaten in abundance and with gusto. Filipino food is, especially compared to its spicy neighbours, relatively mild and often sweeter than what you may be used to.


    • Adobo - the unofficial national dish. Consists of meat in stewed soy sauce, vinegar, black pepper and crushed garlic.
    • Adobong pusit: a fragrant dish of squid prepared with soy, vinegar, garlic, onions and tomatoes.
    • Lechon: spit roasted suckling pig covered in a thick pork liver sauce.
    • Siopao: a steamed ball of dough stuffed with different type of fillings made of meat, fish and egg.
    • Batchoy: a traditional noodle soup with a mix of chicken, beef and pork (crackling, meat and offal).
    • Kinilaw: a ceviche style dish consisting of raw fish marinated in coconut vinegar, garlic, ginger and chili peppers.
    • Rice is eaten with almost every meal, from breakfast to late night meryenda (snack).

    Remarkable dishes

    • Balut: not for the faint hearted, Balut is a fertilised, developing bird egg (usually duck), boiled and eaten straight from its shell.
    • Durian: the King of Fruits is one of those foodstuffs you either love or hate. It is a large (weighing up to three kilograms) fruit with a spiky rind and is known for its pungent smell and confusing flavour combining sweet and savoury with a fleshy, custardy texture. Can be eaten at various stages of ripeness and is also used to flavour sweet and savoury dishes.
    • Ampalaya: also known as the bitter melon, the ampalaya is a cucumber shaped, wrinkly fruit with a fresh yet bitter flavour.
    • Isaw: a street food made up of chicken or pork intestines, skewered and barbecued.
    • Dinuguan: A thick, black stew made of pig’s blood and chicken or pork intestines.


    • It is not recommended to drink tapped water so rather buy filtered water. It is cheaper to buy a big can or bottle of water and fill it at a refilling station, found widely on the streets.
    • Buko Juice is young coconut juice, often served in the shell or with pieces of young coconut floating in the drink.
    • Apart from the southern Muslim parts of the country, alcohol is widely consumed. Beer, San Miguel more specifically, is the alcoholic drink of choice.
    • As imported wine is usually very expensive, stick to the locally made Tuba, a palm wine extracted from coconut flowers (Tuba), Basi, a port like sweet wine made from sugar cane juice or Lambanog, distilled Tuba.
    • Whiskey, rum, brandy and gin are brewed locally and perfectly palatable.

    See 'Worldsupporter resources' for Filipino recipes (in Dutch)

    Chicken Tinola

    Chicken Tinola




    • 1 tablespoon oil
    • 1 small onion, peeled and sliced thinly
    • 2 to 3 cloves garlic, peeled and minced
    • 2 thumb-sized fresh ginger, peeled and julienned
    • 1 (3 to 4 pounds) whole chicken, cut into serving pieces
    • 2 tablespoons fish sauce
    • 5 cups water
    • 1 small green papaya, pared, seeded and cut into 2-inch wedges
    • 1 bunch fresh spinach leaves, stems trimmed
    • salt and pepper to taste




    1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
    2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
    3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
    4. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Add spinach and cook until just wilted. Serve hot.

    Ready In: 35 min.


    • 1 tablespoon oil 1 small onion, peeled and sliced thinly 2 to 3 cloves garlic, peeled and minced 2 thumb-sized fresh ginger, peeled and julienned 1 (3 to 4 pounds) whole chicken, cut into serving pieces 2 tablespoons fish sauce 5 cups water 1 small green
    Creamy Tuna White Pasta

    Creamy Tuna White Pasta



    • 2 cloves of garlic
    • 1 nestle cream
    • pasta pkg
    • ½ cup milk
    • ½ tsp of butter
    • salt to taste
    • ½ tsp white pepper
    • ½ tsp black pepper
    • 4 green chilies
    • 2 big tomatoes
    • 1 ½ tin tuna fish


    remove the skin of garlic and grind it well until it make puree paste you can add little milk or water while making the paste out of it. Meanwhile make sure you boil the pasta by adding black pepper and salt ( a pinch or two will be fine).

    once the garlic puree paste is done add the paste with the nestle cream and cut the tomato into cubes and the chills and then mix all in the white sauce (mixture of garlic puree paste and nestle cream). And add the white pepper ( if you love pepper you can more also)

    once your pasta is boiled, remove from the heat and throw the water. Now take up a pan, in medium heat add the butter and before it melts make oil out of it ad the tuna fish and add the white sauce.

    finally mix the pasta and add milk.

    i add milk to make it creamy.

    and you can serve with refreshing juice.


    Ready In: 20 min.


    • 2 cloves of garlic 1 nestle cream pasta pkg ½ cup milk ½ tsp of butter salt to taste ½ tsp white pepper ½ tsp black pepper 4 green chilies 2 big tomatoes 1 ½ tin tuna fish
    Corn Soup with Eggs (Filipino Recipe)

    Corn Soup with Eggs (Filipino Recipe)


    Combine chicken broth and water in a cooking pot. Bring to a boil.
    Pour-in the cream style sweet corn. Stir and allow to re-boil. Cover and simmer for 15 minutes. Add water as necessary.
    Use a (hand)blander to create a creamy puree (not too thick).

    Add the green onions, salt, and pepper. Cook for 2 minutes.
    Pour-in the water with cornstarch. Stir and continue to cook for a minute.
    Drop-in the chicken egg. Quickly stir until until the egg is distributed.
    Add the boiled eggs halves. Cover and turn the heat off. Let it stay covered for 5 minutes.
    Transfer to a serving bowl. Serve.
    Share and enjoy!

    (used source: httppublic://recipe/

    Ready In: 25 min.


    • 5 boiled eggs - shells removed - in halves
    • 2 cans of sweet corn
    • 1 cup of water
    • 2 cups of chicken (or vegetarian) broth
    • 3/4 cups chopped green onions
    • 1 raw chicken egg
    • 2 tablespoons cornstarch diluted in water
    • salt and pepper to taste
    Filipijnse kip in ananassap

    Filipijnse kip in ananassap


    De Filipijnse keuken is over het algemeen niet een keuken waar mensen fan van worden...Zeker in de hoofdstad Manilla was fastfood de norm. Maar thuis bij mijn gastgezin was dit anders. De huishoudster Jessica was een absolute top chef! Een aantal van haar recepten heeft zij met mij gedeeld en mijn favoriet, kip in ananassap, wil ik graag met jullie delen!

    1. Mix een beetje azijn met de knoflook en een beetje zout. Snijd de kip en voeg de stukken kip toe aan dit mengsel. Laat het even staan.

    2. Haal de kip uit de marinade en bak deze, zonder de azijn!, tot hij goud bruin is. 

    3. Wanneer de kip goud bruin is voeg je de annanassap, zwarte peperkorrels, steranijs en soja saus toe. Laat het nu zachtjes koken tot de kip zacht en mals is. Wanneer de kip lekker mals is, is je gerecht klaar. 

    Lekker met met bruine rijst & boontjes.

    Je kunt dit recept ook maken met varkensvlees of tonijn.



    Ready In: 30 min.


    • 2 blikjes ananas (bijvoorbeeld ananasschijven of stukjes op sap) waarvan je het sap apart houd.
    • 500 gram kip (kipfilet
    • kipdijfilet
    • kippenpootjes alles kan alles mag. Tip: gebruik biologische of scharrelkip en kippendij voor iets vetter vlees)
    • Een klein beetje azijn
    • Teentje knoflook
    • Zout
    • Zwarte peper korrels
    • Steranijs
    • +/- een halve eetlepel sojasaus
    Filippijns recept: Chicken Adobo

    Filippijns recept: Chicken Adobo


    Na meer dan een jaar hier geleefd te hebben ben ik inmiddels wel bekend met het eten hier. Inmiddels heb ik zelf uitgevonden hoe ik hun 'typische' maaltijd kan maken: Adobo. Het is heel simpel en daarom iets wat ik nog weleens wil maken (ben vanmijzelf zeker geen chef). 

    Hier wordt veel rijst gegeten (goedkoop) dus maaltijden bestaan vaak uit een homp rijst in combinatie met iets van vlees (en soms, maar jammer genoeg niet regelmatig, groente). Ik lees online verschillende recepten die nog allerlei extra dingen toevoegen: Deze variant is hoe het wordt gemaakt in de armere buurten.

    Verhit olie in de pan. bak vervolgens de 2 tenen knoflook en een gesnipperd ui kort aan. Voeg vervolgens het azijn, de sojasaus, en de kip toe. Laat dit sudderen (met deksel erop) voor minimaal 30 minuten zodat het vocht goed in de kip kan trekken en de kip gaar wordt. Dat is het dan, vervolgens kook je de rijst en gebruik je het overvloedige vocht als een 'jus'.

    Ready In: 0 min.


    • knoflook
    • (2 tenen)
    • Olie
    • Ui (1)
    • Kippenvlees (kippenpoten&kippenvleugels of filet)
    • hoeveelheid is afhankelijk van aantal eters
    • Azijn
    • (1/2 kopje = 12cl)
    • Sojasaus
    • (1/2 kopje = 12cl)
    • Rijst (uiteraard)
    Healthy and Delicious Banana Loaf

    Healthy and Delicious Banana Loaf



    • 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
    • 1/3 cup melted butter
    • 1 teaspoon baking soda
    • Pinch of salt
    • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
    • 1 large egg, beaten
    • 1 teaspoon vanilla extract
    • 1 1/2 cups of all-purpose flour


     -Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

    - In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

    - Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

    - Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

    - Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly).



    No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl.

    The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

    Ready In: 55 min.


    • Ripe bananas, melted butter , baking soda, salt, sugar, egg, all purpose flour, vanilla extract
    Jamjam! Kari Kari: Filippijnse runderstoofpot

    Jamjam! Kari Kari: Filippijnse runderstoofpot


    Bereidingswijze In plaats van anatto kunt u ook milde paprikapoeder gebruiken. Snijd het vlees in grove stukken. Snipper de ui en de knoflook. Verhit de olie in een braadpan en fruit het annattozaad of de paprikapoeder tot het vet rood is. Schep de annattozaadjes er met een lepel uit. Bak de stukken vlees in gedeelten bruin. Bak de ui en knoflook in het vet bruin en leg de stukken vlees weer in de pan. Verkruimel de bouillontablet erboven en schenk er zoveel water bij dat het vlees net onder staat. Voeg de sojasaus en de vissaus toe. Stoof het vlees afgedekt in circa twee uur zachtjes gaar. Maak de groenten schoon. Halveer de sperziebonen. Snijd de aubergine en rettich in blokjes. Voeg de groenten aan het vlees toe en stoof het geheel in nog circa 15 minuten zachtjes gaar. Rooster de pinda''s en de rijst in een droge koekenpan goudbruin. Maal de rijst en pinda''s in de keukenmachine fijn. Roer dit poeder door de stoofpot. Verwarm het geheel al roerende tot het vocht tot een saus bindt. Snijd de bosuitjes in ringetjes. Doe de runderlappen met vocht over in een schaal. Strooi de bosuitjes en de korianderblaadjes erover. Lekker met rijst. (want rijst was bij ons op de Filipijnen onze grote vriend: 4 keer per dag!)

    Ready In: 30 min.


    • Benodigdheden: 1 kilo doorregen runderlap - 1 grote ui - 3 teentjes knoflook - 5 eetlepels olie - 2 theelepels anatto - 1 vleesbouillontablet - 2 eetlepels sojasaus - 2 eetlepels Thaise vissaus - 200 gram sperzieboon - 1 kleine aubergine - 1/2 rettich - 7
    Mango layered dessert

    Mango layered dessert



    • 1 mango
    • 400 ml (Greek style) yogurt
    • 1 vanilla pod
    • 20 g raw almonds
    • 20 g raw cashewnuts
    • 20 g raw pecans
    • ½ tsp cinnamon
    •  2 sprigs of mint

    Serves 2

    How to whip up this dessert:

    1. Cut the mango lenghtwise. Remove one halve, take the halve with the pit and cut the pulp on top of the pit into cubes. Scrap off the cubes with a spoon or sharp knife. Take out the pit, and cut the pulp on the other side also into cubes and scrape them off again. Then scrape off the pulp from the two remaining peels.
    2. Cut the vanilla pod lenghtwise, open it and scrape the marrow from the vanilla pod.
    3. Mix half of the yogurt with the marrow from the vanilla pod.
    4. Puree the rest of the yogurt with the mango.
    5. Roughly chop the nuts.
    6. Layer the mango yogurt mixture and vanilla yogurt in glasses and spoon some chopped nuts between each layer.
    7. Garnish with cinnamon and mint.



    Ready In: 15 min.

    Vegetarian falafel recipe with a Filipino twist

    Vegetarian falafel recipe with a Filipino twist

    Filipino Falafel made with your senses

    Really didnt know it was so easy to make your own falafel.... From Paulines Keuken. And I twisted it and made my own. I still miss the Philippines and a mango chutney is always good. 

    Actually I personally really like Pauline's recipes, since the recipes are easy, simple and tastefull. She has a lot of worldy recipes, from all over the world. 

    Check it out, the falafel, even though I cooked them (you only have to soak them, better for the climate and gasbill), no need next time.

    Next time I will make a photo. Why I made it filipino is because all ingredients are easy to find in the Philippines and also very affordable and easy and healthy. Only advantages. In the Philippines people love to eat meat, so this might be inspirational to eat vegetarian! 

    Mango chutney: just get a mango, cut in pieces, fry in a pan with garlic, onion and ginger. All flavors will come out, when you fry it, put some lemon when you like a little sour and some pepper. It just have to be shortly on the fire, get the texture you like.... and it is done. It is called cooking with your senses, take the amounts you think are right and they are never wrong!

    Happy to hear your comments, do you have worldly, easy-going, climate friendly, simple recipes to share? 



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