A Silver Shadow Over The World - December 2023 to May 2024

[burfies]

33 minutes ago, mysty said:

 

You're most welcome!  I'm faster because I don't have any clients! 😅  I played bridge eons ago and that skill (what there was of it) is long gone.  You will find many bridge players aboard though.  See you on board! 😁

👍 Thank you.

[HappyLadyTravels]

Sue, I play bridge.

[Port Power]

3 hours ago, JoGay said:

On a subject totally unrelated, a lot of my clothes are considered ‘hand wash’ so I will wash them myself.  Is there a clothesline in the room for hanging clothes on, or is it something I need to bring?

This is where magnetic hooks are very useful.  After clothes stop dripping over the bath/shower (especially after rolling in a towel), place on hangars on the hooks along the wall.

[mysty]

7 minutes ago, Port Power said:

This is where magnetic hooks are very useful.  After clothes stop dripping over the bath/shower (especially after rolling in a towel), place on hangars on the hooks along the wall.

 

Brilliant Port!   Thank you!!!!

[mysty]

19 minutes ago, HappyLadyTravels said:

Sue, I play bridge.

 

@burfies and @HappyLadyTravels game on! 😁

[burfies]

6 hours ago, mysty said:

 

@burfies and @HappyLadyTravels game on! 😁

See you at the Bridge table. We board in Tokyo, so plenty of games on the sea days, whilst crossing the Bering Sea. Lets hope it is calm!

[mysty]

Now we move on to Bali.  The information presented here comes by way of https://www.willflyforfood.net/balinese-food/ .   NOTE: Traveleater Jenny Han shares 10 dishes you need to try on your next visit to Bali, Indonesia.

 

"With its unique and delightful array of flavors, it isn’t surprising that people who travel to Bali rave about the island’s local food. 

This is partially due to the fact that the Indonesian food in Bali is very different from the rest of the country. With a predominantly Hindu population, you can enjoy pork dishes in Bali that you wouldn’t normally find in other parts of Indonesia. 

This province offers so much in the way of interesting culture and cuisine that it can be difficult to know exactly which dishes to try to ensure that you’ve tried the best."

 

1. Babi Guling
Babi guling or roast suckling pig is a traditional Balinese dish that breaks the norm of Indonesian cuisine.  In other parts of Muslim Indonesia, pork isn’t available but you’ll find no shortage of it in Bali.

Usually a celebratory dish, babi guling was traditionally served only at religious ceremonies or large celebrations. With the growth of tourism however, this has changed and the dish is now regularly served at many Balinese restaurants.  

The pig (babi) is marinated in spices and slow-roasted on a rolling (guling) spit over an open fire fueled by coconut husks or wood. When cooked, it’s served with steamed rice, vegetable salad, pork crackling, and a few other Balinese side dishes. 

 

2. Nasi Campur Bali
A staple in Balinese cuisine, nasi campur bali is a rice meal consisting of steamed rice served with a variety of side dishes like grilled meat, shredded chicken, sate, tofu, tempe, bean sprouts, and sambal. It’s essentially a Balinese tasting platter with each chef and restaurant serving it a little differently. 

While nasi campur is available throughout Indonesia, the unique blend of traditional spices found in many Balinese dishes is what makes this dish a must-try.

 

3. Tum Ayam
Tum is one of two dishes on this list that uses the technique of wrapping food in banana leaves. While pepes is the usual method, tum takes a slightly different form with the leaf stitched at one end. 

Tum ayam contains a delightful mix of finely minced chicken flavored with herbs and spices. After being wrapped in banana leaves, the parcel is then steamed (or grilled) until the flavors permeate the entire dish.

 

4. Laklak
If you’ve ever had Japanese mochi or other sweet rice cakes, then this next dish is right up your alley.  A traditional Balinese pancake, laklak is made with rice flour and usually comes in just one of two colors – white or green (from pandan leaves). 

Typically eaten for breakfast or as a snack, laklak is harder to find in bigger cities but in Bali, it’s a common sight at many street food stalls. It’s served with a topping of melted palm sugar and grated coconut.

 

5. Jimbaran Seafood
Bali is surrounded by water so it’s no surprise that seafood is a favorite on the island.  You can find delicious seafood all throughout Bali, but one of the best places to enjoy a seafood feast is Jimbaran beach.  All along the beach are restaurants and stalls selling a wide variety of fresh fish and seafood. 

Many western tourists enjoy seafood on its own but personally, I like it best when paired with nasi goreng or Indonesian fried rice. If you like seafood, then this an experience that you absolutely cannot miss in Bali.

I suggest visiting Jimbaran beach in the late afternoon or early evening. You’ll find tables set up along the beach offering a spectacular view of the sunset.

 

6. Ayam Betutu
Originating from Gilimanuk, Bali’s harbor city, ayam betutu refers to a slow-cooked chicken (ayam) dish that is delightfully aromatic. 

Perfect for those who don’t eat pork, ayam betutu consists of a whole chicken stuffed and seasoned with a special Balinese spice paste mixture. The bird is then wrapped in banana leaves and banana tree bark before being baked for 6-7 hours. Sometimes, it’s even cooked in the coal fire itself. 

After cooking, the chicken meat is so juicy and tender that it separates effortlessly from the bone. The dish has a delightfully aromatic flavor that’s unlike anything you’ve experienced before.

If you prefer duck over chicken, then you’ll be pleased to learn that this dish comes in a duck version as well, called bebek betutu.

 

7. Sambal Matah
Sambal matah is an important and often used Indonesian dressing/salsa in Balinese cuisine. The recipe varies from chef to chef but it’s typically made with garlic, chili peppers, lemongrass, and kaffir lime leaves. Sometimes, it can contain other ingredients as well like shrimp paste, shallots, and coconut oil.  

Sambal matah is used as a base or marinade for many dishes in Bali.  While it isn’t a dish per se, it’s something that you’re sure to come across often while enjoying the many delicious dishes in Bali.

 

8. Sate
Sate (or satay) is one of the most recognizable dishes in Indonesian and Balinese cuisine. These skewers of grilled meat are a staple in Bali with many varieties available.  

Sate lilit (wrap) refers to meat that’s been finely diced, marinated in coconut milk and spices, and then wrapped around sticks instead of being skewered.  It can be made with different types of meat and is perhaps a different take on the sate that many people are familiar with. Unlike the usual sate that’s served with peanut sauce, sate lilit isn’t usually served with a sauce.

Sate plecing is a type of pork sate that’s served with a special sauce called sambal plecing.  Sambal plecing is a variation of sambal matah. It’s typically made with chili peppers, shrimp paste, tomatoes, onions, and garlic. Sometimes, it can be made with sugar for a sweeter flavor.

Sate pentul is similar to sate lilit in that it’s made with minced meat – typically fish – wrapped around a stick. However, instead of the traditional bamboo stick used in lilit, pentul is wrapped around rolled-up lemongrass stems. It’s also served with grated coconut for even more aroma and flavor.

 

9. Lawar
Lawar will blow you away with its flavors.  A staple dish at warungs (traditional restaurants), it’s typically made from ground meat, sliced green vegetables, and grated coconut, though some versions are made with animal blood as well to strengthen its flavor.

This is known as red lawar and tends to have an unami-savory taste. Because it contains animal blood, this type of lawar needs to be served and consumed immediately.

Red lawar is best reserved for those with more daring palates. If you’d prefer a vegan or vegetarian option, then you’ll be pleased to learn that there’s a white version of lawar that doesn’t contain meat or blood. Instead, it’s made with jackfruit.

 

10. Pepes Ikan
As stated previously, pepes is the method of cooking food wrapped in a banana leaf. It’s most commonly used to cook fish in a dish called pepes ikan. 

Unlike tum, the food isn’t minced and the banana leaf is sealed with bamboo sticks rather than being stitched closed.  Ikan refers to the fish which is left whole and marinated before being wrapped in the banana leaf and steamed.   This method of cooking allows the fish to fully absorb the flavors and aromas that have come to be associated with Balinese cuisine. 

Any fish can be used to make pepes ikan but it’s most commonly made with mackerel, sardines, or snapper.  This delicious dish will give you an authentic taste of Bali that you probably can’t find anywhere else.
 

[mysty]

Moving on we arrive at Semarang, Indonesia.  The information and the image here comes by way of https://www.tasteatlas.com/best-dishes-in-semarang .

 

1. Soto - Throughout Indonesia, soto is known under various names such as the Makassar coto or the Pekalongan tauto. However, this traditional Indonesian soup is usually associated with the island of Java, where it is believed to have appeared in its original form.

Nowadays there is no right way to prepare soto because the varieties are numerous and usually adapted to local cuisines. Although it is believed that soto was developed because of a strong Chinese influence in the country, it is more likely that the soup was created following common cooking traditions of the area and utilizing the ingredients which were available in abundance.

This versatile dish also has a myriad of accompaniments such as stewed eggs, grilled offal, fried tofu, and either chili or soy sauce. Soto is regarded as comfort food, and it can be found everywhere in Indonesia - from local open-air eateries to high-end restaurants.

 

2. Soto ayam - Soto ayam is possibly the most popular variation of the traditional Indonesian soto soup. This chicken-based version usually includes compressed rice cakes such as lontong, nasi himpit or ketupat, vermicelli or noodles, while turmeric gives it a specific yellow color.

Other ingredients that may be used are onions and garlic, white or black pepper, ginger, cumin, lemongrass, coriander, and sometimes koya, a mixed prawn cracker and fried garlic powder. It is commonly served topped with boiled eggs, fried potato slices, Chinese celery leaves, and fried shallots. Sambal, a hot chili paste, krupuk, deep-fried crackers, or emping, traditional Indonesian chips may also be used as accompaniments to the dish.

 

3. Ikan bakar - Ikan bakar is a popular Indonesian and Malaysian dish consisting of barbecued fish. Sometimes, there are also other types of seafood such as squids, cockles, and clams included in the dish. The name ikan bakar literally means burnt fish in the Malay language.

It is very important to marinate the fish before grilling in order for it to retain its moisture. The marinades usually consist of chili paste, soy sauce, turmeric, galangal, and other seasonings. The dish is traditionally served with dipping sauces such as sambal belacan and sambal kecap on the side.

It is recommended to garnish ikan bakar with lemon slices on top.

 

4. Sayur asem - Sayur asem is a sweet and sour vegetable soup. Often referred to as tamarind soup, it is one of the favorite vegetable dishes in Indonesia. The entire dish is based on tamarind, an unusual plant commonly grown in Southeast Asia, which gives the dish a distinctive sour taste.

Other traditional Indonesian ingredients in sayur asem include jackfruit, melinjo, long beans, bilimbi, pumpkin, corn, and chayote. Sayur asem originated among the Sundanese people residing in West Java. However, their original recipe for this traditional soup has been adapted across Indonesia.

Employing the available ingredients, numerous different varieties of sayur asem have been created. Usually, these newly formed varieties were named after a region of their origin. This soup is extremely versatile and can be served as an appetizer, first course, or a side dish with the main meal.

Most commonly it is served alongside rice, fried chicken, tempeh, tofu, and fried or salted fish. It is traditionally prepared during summer, when it is typically served warm.

 

5. Karedok - Karedok is the traditional Indonesian version of a vegetable salad. This simple and healthy dish calls for fresh and raw ingredients which are sliced and served with a traditional peanut sauce. The most common vegetables in karedok include cucumbers, cabbage, green beans, Thai basil, bean sprouts, and eggplant, however, other vegetables can be used as well.

The sauce is made by grinding fried peanuts together with salt, palm sugar, and chili. The flavor of the sauce can be adjusted with other ingredients such as shrimp paste or garlic. Due to the usage of peanut sauce, karedok is often compared with another Indonesian specialty, gado-gado, but it is still distinguished by the usage of only raw ingredients.

Karedok originated in West Java and is traditionally associated with the Sundanese ethnic group. In Indonesia, karedok can be found at food stalls, traditional hawker-style food courts, and restaurants. However, for the Sundanese community, it represents a daily dish, eaten at any time of the day, and it is usually served together with rice, tofu, tempeh and krupuk - traditional Asian prawn crackers.

 

6. Satay - Satay is a traditional Indonesian dish consisting of skewered meat that's served with a sauce on the side. All types of meat can be used to make satay, even some exotic varieties such as crocodile or snake meat. In most cases, the meat is marinated before grilling.

Marinades vary, but typically include dark soy sauce, sugar, garlic, lime juice, and other seasonings. It is believed that satay originated in the Indonesian region of Java and that it was developed under the influence of Muslim traders who migrated from India.

Another theory claims that satay was created in the 19th century by Indonesian street vendors as a variation on Indian kebabs. The theory is supported by the fact that satay became popular when Muslim and Arab immigrants had populated those areas.  

 

7. Mutton Satay (Sate kambing) - Sate kambing is a traditional Indonesian dish and a type of satay prepared with mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers.

After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton is tougher than chicken. The skewers for sate kambing are usually made from bamboo. The meat is grilled, then served with kecap manis sauce, peanut sauce, or chili sauce, consisting of shallots, bird eye chili peppers, and kecap manis.

Some like to eat sate kambing with steamed rice or rice cakes on the side. This type of sate is especially popular in Java.

 

8. Rujak - Rujak is a traditional Indonesian fruit salad originating from Java. It's also very popular in Singapore and Malaysia. There are many variations throughout the country, but the most popular type is rujak buah or fruit rujak, consisting of fresh seasonal fruits with a sour or bland flavor served with a spicy and sweet dressing containing palm sugar.

The dressing usually also contains water, fried peanuts, tamarind paste, and hot chili peppers. Rujak salads are mostly vegetarian, but in some cases the dressing might include prawn paste. Some of the fruit used for rujak include Java apples, unripe mangoes, papaya, pineapple, and kedondong (June plums).

Interestingly, rujak is one of the oldest dishes in Java. It's sold in restaurants, and most commonly at street carts. Most people eat rujak during the hottest hours of the day, and because there are many versions of the dish, the ingredients can be sliced, grated, or mashed.

 

9. Rujak cingur - Rujak cingur is one of many versions of Indonesian rujak, a fruit salad which consists of different tropical fruits, usually served with a spicy and sweet dressing. Rujak cingur is a unique variety, because apart from fruits, it also incorporates vegetables and a rare ingredient – animal muzzle.

Traditionally, beef or buffalo muzzle is used in rujak cingur, while fruits and vegetables are served boiled or raw. The dish is assembled and covered with generous amounts of spicy Indonesian dressing made with shrimp paste, peanuts, sugar, and chili.

It is traditionally served on banana leaves and garnished with prawn crackers. Rice cakes, rice crackers, tofu, or tempeh are usually served as side dishes. Invented in East Java, this unusual dish can easily be found in the entire region, and it is especially popular in the region’s capital, Surabaya.
 

[mysty]

Now we're moving on to Kuching, Malaysia to explore dishes to try.  The information presented here comes by way of https://livingnomads.com/2022/07/must-eat-food-in-kuching/ .

 

"Named a culinary capital in the East of Malaysia, Kuching is an attractive destination for gourmets and foodies. Kuching cuisine is a harmonious combination of traditional Malaysian food with European cuisine."

 

Must eat food in Kuching: Kolo Mee - Kolo Mee is a traditional food in Kuching in particular and Sarawak in general. This is also considered the most famous dish in Kuching. Wherever from roadside stalls to luxury restaurants you can find out Kolo Mee. This is truly the name of a dry noodle food which is set up in a very unique way to retain the moisture of the noodles and absorb the fat from the lard. The noodles are neatly arranged in a bowl, served with char siu, minced pork, wonton, vegetables and a little green onion.

In addition, Kolo Mee has another variant that is Ta Wan Kung Kolo Mee. Ta Wan Kung Kolo Mee is different from the regular Kolo Mee due to no minced pork. This makes the whole unique flavor of the noodles attached with the fatty aroma of the char siu, which you enjoy.

 

What to eat in Kuching: Sarawak Laska - If you are a fan of vermicelli food, please try Laksa in Kuching right now. In Malaysia, Laska has many variations, however, Sarawak Laska is always highly appreciated and loved by many diners. Laska is made from vermicelli with tropical ingredients such as chicken, fried egg, shrimp, galangal, lemongrass and coconut milk. A special feature is that the chef can accompany bean sprouts or add some other spices according to your request. Shrimp and coconut, are two unrelated ingredients into consideration, but they combine to make a bowl of vermicelli with an incredibly sweet and fragrant broth.

 

Must eat in Kuching: Sarawak Kueh Chap - Along with Sarawak Laska and Kolo Moe, Sarawak Kueh Chap is loved much by locals and visitors as well. If you don’t know what Kueh Chap is, it is a long-standing Malaysian traditional food, including noodles with a broth made from stewed pork (pork is used for different parts). The parts in the broth are treated and processed separately before being cooked together, therefore the color and flavor of Kueh Chap are always rich.

Must eat food in Kuching: Pork Satay - Next on the list is roasted pork tenderloin with peanut sauce, which is very popular in the cities of Malaysia. This dish has anciently originated from India, introduced to Malaysia by immigrants. Pork Satay has merely adjusted the recipe and sauce, making the food varying from the original, as well as suitable for the taste of Malaysians.

The authentic Pork Satay must have the aroma of galangal and lemongrass deeply marinated around the grilled meat and the fatty, fleshy taste of peanut sauce. In addition, some restaurants where visitors can choose beef, chicken, or lamb instead of pork. Pork Satay served with coconut rice is also very delicious.

 

Best food in Kuching: Sarawak Coffee - Coffee in Kuching is made from Liberica beans (some places in Vietnam call Jackfruit coffee). This is one of the popular coffee beans popularly grown in the Bidayuh lowlands and Chinese villages in Southern Sarawak.  Coffee in Kuching is always stranger than other places in flavor because they often blend Liberica beans with other coffee beans such as Robusta or Arabica in a certain ratio to make a little sour or some other types of coffee beans to create their flavor. Let’s order yourself a morning cup of coffee at the local cafes on the Kuching riversides. Their flavors surely will impress  you.

 

Famous food in Kuching: Gula Apong Ice Cream - The soft, fragrant and cold Gula Apong ice cream will be extremely suitable food for a stroll along the Kuching River. The ingredients for Gula Apong ice cream are similar to other popular ice creams. The unique variation is in the sugar, which makes this ice cream called “Gula Apong”. Therefore, it is not deep-sweet like the other cane sugar ice creams, but instead of being gently tasty. As a result, the persons who do have not a sweet tooth also love this ice cream.

 

Kuching local food: Sarawak Umai - Umai is a traditional Sarawak food with ingredients of thinly sliced raw fish, mixed with onion, a little chili and lime juice. The ingredients are simple, otherwise, they make a fresh and sweet taste of the initially cooked raw fish spread in the mouth.

 

Best food in Kuching: Midin - Midin, the Midin fern, also known as Bilin, is a Fiddlehead fern that only grows in the humid areas of Sarawak. This is a dish that you can look out for in Kuching and a few other localities in Sarawak, Malaysia.

 

Kueh Lapis - This is a renowned cake in Kuching. The cake includes different layers with distinct colors and flavors in the same loaf, creating both taste and visual delight. The cake is baked in separate layers to keep the flavor intact before putting it back together into a complete cake.

 

What to eat in Kuching: Kong Pia - Known as Foochow Bagels, Kong Pia is a traditional pastry with sweet meat inside. The cake is small in size and has a flat and chewy shape. The main ingredients for making this food are very basic including flour, salt, water and sesame seeds. Initially, the cake is quite soft, but the cake becomes chewier through a relatively different baking process. The cake will be the best at the freshly baking time. You should not buy the cooled cake or request the cooks to warm up the cakes before eating to ensure the taste.

[drron29]

Loved eating in Kuching. The breakfast buffet had 5 choices of curry plus Laksa. I was in heaven.

[mysty]

30 minutes ago, drron29 said:

Loved eating in Kuching. The breakfast buffet had 5 choices of curry plus Laksa. I was in heaven.

 

As I was researching dishes for Kuching my taste buds were dancing a jig!  So many interesting and tantalizing opinions.  😁

[mysty]

Moving on we head to Ho Chi Minh City.  The information presented here comes by way of https://local-insider.com/post/20-must-try-dishes-in-ho-chi-minh-city-vietnam/6187839d78a5cc7e96e17184 .

 

"Vietnamese dishes in Ho Chi Minh City (HCMC) stand out, not only because they’re delicious but also because of the variety - just like the people who live here. Therefore, the culinary experience in Ho Chi Minh City is nothing short of a buffet, as you can find all the best Vietnamese dishes here."

 

1. Com tam - Who doesn't love Com tam—Vietnamese broken rice with grilled pork chop, shredded pork skins, and steamed egg meatloaf? Ho Chi Minh City people eat Com tam ALL THE TIME, proudly.  The secret of a delicious plate of Com tam, according to some local people, is not the beautifully grilled pork cutlet or the "cha trung" - Vietnamese steamed egg meatloaf, but it is the hot tasty rice, combined with the special sweet fish sauce and lots of chopped scallion oil.

 

2. Banh mi - Banh mi—a Vietnamese baguette stuffed with meat and veggie—is the most popular street food in Vietnam. You can find Banh mi stalls on every street in Ho Chi Minh City.

A basic Banh mi may include mayo, pâté, Vietnamese ham, jambon, pickles, cucumber, spring onion, cilantro, chili, and soy sauce.

 

3. Banh mi chao - Banh mi chao—Banh mi served over a hot pan—is another famous version of Banh mi. While Banh mi itself is famous for its convenience and can be carried everywhere, Banh mi chao needs to be enjoyed on the spot.

The reason why this variation exists is that many Vietnamese people like to dip the bread in the sauce, or they want to enjoy Banh mi with something hot. People often eat Banh mi with a pan of toppings including sunny-side eggs, Vietnamese ham, meatball, pâté, mayo, and tomato sauce.

 

4. Pho - Vietnamese rice noodle soup with beef broth - Without a doubt, Pho is one of the extremely popular Vietnamese dishes, not only in Vietnam but also around the world.

Pho in HCMC is a combination of tradition and modernity, of traditional Northern taste and Southern taste. Unlike traditional pho, Pho in HCMC has a richer taste and is served with more herbs.

 

5. Hu Tieu - Southern rice noodle soup - Hu Tieu is one of the Vietnamese dishes that originates from Chinese and Cambodian cuisine, then adjusted to suit the taste of Vietnamese people.

In a bowl of Hu Tieu, we have rice noodles, a rich broth made from pork bones and radish. It’s often served with sliced pork, shrimp, pork ribs, minced pork, quail eggs, and bean sprouts.

 

6. Banh xeo - Vietnamese pancake stuffed with meat - Banh xeo, aka. Vietnamese pancake is one of the most popular Vietnamese dishes from the Mekong Delta area. The name "Banh xeo" originates from the way it is made. When the chef pours the batter into the pan, it will sizzle, and the word "sizzle" in Vietnamese is "xèo".

Banh xeo batter is made from rice flour, coconut milk and a little turmeric powder. The filling of Banh xeo usually is sliced pork belly, shrimp, bean sprouts, and jicama.

 

7. Bun bo Hue - Hue style spicy beef noodle soup - "Bun" aka. rice vermicelli is a type of fresh Vietnamese rice noodle. It is often served with different types of broth, and Bun bo Hue is one of the most famous vermicelli dishes.

Originating from Hue, Bun bo Hue soup is full of Hue’s flavor. The broth is rich, spicy, and fragrant with lemongrass and chili. The savory taste of the broth comes from shrimp paste and beef bones. This dish is usually served with sliced beef brisket, beef shank, and pork leg.

 

8. Oc - Seafood dishes in general - In Ho Chi Minh City, you will often be invited by Vietnamese people to “an oc” (literally "eat snails"). However, this just means eating seafood in general, they’re edible mollusks or seafood.

At "Oc" restaurants, there are a hundred ways to cook, like to grill, stir-fry, steam, boil, etc. Seafood in HCMC is transferred every day from the nearest seas, so its freshness is always guaranteed.

 

9. Banh uot, Banh cuon - Steamed rice pancake stuffed with minced pork - Banh cuon and Banh uot are some of Vietnamese best-known dishes for breakfast. Made with rice flour and tapioca flour, Banh uot is just like wet rice noodles, but a bit more chewy and thinner. Banh cuon is similar to Banh uot, but is rolled with minced pork and stir-fried wood ear mushroom inside.

Usually, Banh cuon and Banh uot are served with sweet and sour fish sauce, crispy fried shallot, and Vietnamese ham. Banh cuon and Banh uot are freshly made every time you order, so the dish is always warm and delicious.

 

10. Banh trang tron - Mixed rice paper - Banh trang tron, or "Mixed rice paper", is a popular tasty treat of HCMC’s street food. You can find this dish almost everywhere, from the streets, markets, to supermarkets, cafes, even restaurants.

The recipe is quite simple, just chopped rice paper mixed with shrimp salt, chilli oil, green mango, Vietnamese coriander, quail eggs, and dried beef, chicken, and squid.

[mysty]

Now we move on to Hong Kong.  The information provided here comes by way of https://www.timeout.com/hong-kong/restaurants/best-food-in-hong-kong .  The title of the article is 22 Best uniquely Hong Kong dishes you need to try at least once - Don't call yourself a Hongkonger unless you've tried these traditional food.

 

"Hong Kong boasts one of the world’s most diverse and dynamic food scenes. Whether you’re looking for fine dining restaurants, cheap eats, or want to try the hottest new openings, the city’s culinary landscape has something for everyone. But if you want to eat like a true local, from traditional Cantonese dim sum to dishes influenced by British culture, there are numerous local dishes that represent our city in the most authentic and delicious ways. Check out this list of beloved local dishes that Hongkongers can’t get enough of!"

 

1. Barbecued meats
From melt-in-your-mouth honey-glazed char siu pork and crispy suckling pig to fatty pork belly and succulent goose or duck, nothing beats some good ol’ Canto-style barbecued meats, aka ‘siu mei’. Joy Hing in Wan Chai offers a solid selection of roasted meats, with its pork being particularly popular thanks to its perfect ratio of meat to fat. Alternatively, head to West Villa Restaurant for their famous char siu rice dish or visit Mott 32 for some Iberico char siu.

 

2. Cart noodles
If you’ve ever wanted to build the perfect bowl of noodles, this is the way to do it. Cart noodles are mix-and-match affairs that allow diners to choose from a bunch of different ingredients, including soup bases, noodle types and toppings. The list of ingredients varies from restaurant to restaurant, but common favourites include beef brisket, daikon, fishballs and dumplings. A local favourite is Man Kee Cart Noodle in Sham Shui Po, which has been serving customers for over a decade.  

 

3. Claypot rice
Available during the colder months of the year, this hearty, warming dish is made up of rice and various toppings in a clay bowl that is traditionally slow-cooked over charcoal stoves. This process toasts the rice, giving the bowl a crunchy, carby crust. Click the button below for our list of the city’s best claypot rice restaurants. 

 

4. Curry fishballs
Curry fishballs are probably Hong Kong’s most iconic street snack. Though they’re mostly made from flour these days and contain almost no fish meat, this has had little effect on the snack’s popularity. Springy in texture, the bite-sized spheres bob about in a strong curry sauce before they’re skewered on a bamboo stick or ladled into a takeaway bowl. Head to Fishball Gor, located near Mong Kok’s Langham Place, and try their fishballs in original or spicy flavour cooked using a secret recipe of herbs and spices. 

 

5. Dim sum
No Hong Kong experience is complete without a dim sum meal. Traditionally served in bamboo steamers, these small plates are designed to be shared, allowing you to taste a bit of everything. Must-orders include steamed siu mai (pork dumplings), har gow (prawn dumplings) and the fluffy barbecued pork-filled buns known as char siu bao. Click the button below and peruse our recommended dim sum restaurants in Hong Kong.

 

6. Egg tarts
Egg tarts are a Hong Kong sweet staple. Creamy custard nestles in a golden crust that’s either butter-cookie in style or made from crumbly, flaky pastry. There’s fierce debate over which style of crust is better, but either way, these tarts are best eaten fresh and warm straight out of the oven. Hoover Cake Shop, a renowned Chinese bakery in Kowloon City, is a local favourite for its egg tarts using duck eggs that produce a smoother, stronger-flavoured custard filling. They announced closure in late 2022, but The Academics Group (proprietor of The Coffee Academics cafe chain) took over the shop and is set to reopen. 

7. Egg waffles
Egg waffles, eggettes, ‘gai daan jai’, or whatever you want to call it, this eggy snack is a quintessential part of our city’s street-food culture. Warm and fluffy on the inside and crisp on the outside, these bubble-shaped waffles are the perfect grab-and-go snack. There are plenty of street vendors that offer egg waffles, often with a wide variety of fangled creations – topped with ice cream, different colours, shapes, and flavours, some even have molten centers! Whether you prefer to try funky flavours of cheese and charcoal or are looking for the popular star-patterned variety, click below to see where to get your hands on the best egg waffles in Hong Kong.

 

8. Egg sandwich
The humble scrambled egg sandwich occupies a special place in the hearts of Hongkongers. A good egg sarnie should contain a fluffy, creamy center between two slices of butter-smeared white bread – it’s simple, yes, but also incredibly satisfying, whether it’s enjoyed during breakfast or as an afternoon snack. There are also other renditions where you can add fillings such as ham, cheese, and our favourite, corned beef.

 

9. French toast
French toast might not be of Hong Kong origin but the local rendition of this dish is an indulgence like no other. Instead of being merely browned in a griddle or pan, the bread is drenched in an eggy mixture and then deep-fried until crisp and golden. It’s then served with a fat pat of butter and a healthy dose of syrup. Oh, we forgot to mention that French toasts à la Hong Kong are almost always plumped with some sort of sinful filling. The mainstay is peanut butter but you can find more creative ingredients such as kaya, cheese, molten salted egg yolk, and even beef satay.

 

10. Hairy crab
While most of us might associate mooncakes as one of the key things to eat during autumn, another crowd favourite has to be hairy crabs. Typically in season from September to late November, these crabs are an autumn delicacy that can be enjoyed anywhere from the comfort of your own home to some of Hong Kong’s most luxurious restaurants. Known for their sweet flesh and buttery golden roe, the value of these crabs can easily go over triple digits, but they’re definitely worth their hefty price tags. 

 

The egg waffle item really got my attention.  Here is the link for the Best Egg Waffles in Hong Kong.......https://www.sassyhongkong.com/egg-waffle-hong-kong-eat-drink/ .

[mysty]

Heading northwest we arrive in Shanghai. The information presented here comes by way of https://www.cookly.me/magazine/asia/china/10-foods-you-must-try-in-shanghai/ .

 

"Shanghai is full of sights, smells, and sounds. The mega-metropolis of the East is home to over 24 million people, making it one of the most populated cities in the world. The city attracts migrants from all over China, many of whom establish food stalls and contribute to the city’s diverse and flavorful food scene.

On the bustling streets, you can find food from the many regions of China, from Peking Duck of Beijing to Jianbing of Shandong province. From roasted meats, to fried snacks, to mouthwatering dimsum, Shanghainese cuisine is sure to satisfy your taste buds."

 

1. Xiao Long Bao (Soup Dumplings) 
One can’t visit Shanghai without trying the iconic Xiao Long Bao! These little gems feature a delicate dumpling skin that encases a meat filling along with a savory broth. The filling is sweet and succulent, made with pork, vegetable, shrimp, or crab meat. Pork skin, chicken bones, ginger, and Shaoxing wine are simmered until they congeal into a thick, rich soup. 

The dumplings are served steaming hot in a bamboo basket and with a dipping mixture of a soy sauce and vinegar. But before taking a bite, be careful not to burn yourself. To eat, hold one up with a soup spoon and poke a hole using a chopstick. Then, sip and enjoy the explosion of flavor! 

 

2. Ci Fan Tuan (Glutinous Rice Balls)
Looks can be deceiving. Ci Fan Tuan may look like just an ordinary ball of sticky rice, but the package holds a surprise inside. The rice outer layer is chewy, fragrant, sweet and nutty. However, in the center is a beautiful contrast of textures and flavors. 

There’s the sweetness of soy-glazed pork meat and pork floss, a whole salted duck egg, and tart chopped pickled vegetables. Then there’s the melt-in-your-mouth deep-fried pork fat and crunchy fried youtiao (deep fried dough sticks). 

 

3. Peking Duck
Peking duck may be synonymous to Beijing, but it’s also a Shanghai specialty. The duck is prepared using a special drying and roasting method that yields a crispy, golden skin while keeping the meat underneath juicy and tender. When dipped in a fermented bean sauce and wrapped in a wheat-flour pancake along with scallions, it makes for a delicious snack.

 

4. Zongzi (Sticky Rice Dumplings)
Walk down the street food stalls midsummer and you will find zongzi everywhere. That’s because these triangular parcels of rice are widely consumed during the annual Dragon Boat Festival. Festival-goers would throw them into the river as a tribute to Qu Yuan, an exiled poet who, according to legend, drowned and later became a water spirit. 

You can find zongzi at many vendors, mostly old ladies that make them by hand. They stuff the bright green reed leaves with glutinous rice, duck egg, and fatty pork; then skillfully wrap and tie it up, steamed it, and it’s ready to be enjoyed.  

 

5. Steamed Hairy Crab
Come late autumn, Shanghai hairy crab takes over the city’s culinary spotlight. At this time of year, the Shanghainese go into frenzy over this crab found in Yancheng Lake. The steamed dish is relatively simple, prepared in a way that brings out the crab’s naturally sweet flavor. Many people prefer to use minimal ingredients, usually some rice vinegar, ginger, and scallions. The meat is juicy, tender, and delicious. Female crabs also have rich roe which locals love.  

 

6. Jianbing (Egg Crepe)
This crispy thin crepe is popular throughout China, as well as with tourists. Delicious and convenient, it comes as a little hand-held package that you can eat on the go. Jianbing tastes best when made fresh by a street vendor. See a long line and you know it’s good.

The crepe is pan fried to order on a flat griddle. A mixture of mung bean and wheat flour dough is spread thin, and an egg is cracked on top.  Once it turns golden, a fermented bean paste and hoisin sauce is spread, and the crepe is sprinkled with scallions and pickled radish. It has a nice crunch to it, with youtiao or wonton strips in its center. Creative vendors may even include other goodies, like ham, fried chicken, or bacon.

 

7. Shanghai Fried Noodles
Shanghai fried noodles are a street food signature. Though there are many fine dining establishments that serve up more refined variations, the noodles served up at street stalls are just as satisfying. 

The dish begins with cumian, a thick-cut noodle similar to udon. The noodles are stir fried with generous amounts of meat (beef, chicken, and pork) and vegetables, and, of course, a soy sauce base (essential to Shanghainese cuisine). Grab a plate from the many vendors and slurp up! 

 

8. Cong You Bing (Scallion Pancakes)
Cong You Bing to the Shanghainese is what pancakes are to Americans. Maybe even better. They’re crispy on the outside, fluffy on the inside, and have a nice aroma from the scallions. There’s no shortage of street stalls that sell it, but many locals would brave long lines for one of these perfections.

To make the bing, dough is hand-rolled with minced pork and scallions folded in. The balls are then pressed flat onto a hot, greased flat griddle, and fried until they’re lightly brown. Finally, they’re baked in large drum charcoal cookers to ensure they have a crispy golden finish. 

 

9. Tanghulu (Candied Hawthorn)
When walking down the streets of Shanghai, these sparkling glazed fruits are sure to catch your eyes. Tanghulu is a Chinese fruit similar to mini apples, but more sour and astringent. The fruit is placed on long bamboo skewers, and then dipped in a hardened sugar syrup similar to candied apple. The hard, crunchy coating wonderfully compliments the soft, juicy fruit interior. 

Though hawthorn is the fruit traditionally used to make this treat, vendors also sell a variety of other fruits. Strawberries and apples are especially popular. 

 

10. Dou Hua (Soy Milk Custard)
Warm and savory, with a silky smooth texture, dou hua is the perfect breakfast for tofu lovers. To make it, hot soy milk is poured into into a dish of coagulant and cornstarch and left to settle for a few minutes. What you get is a cloud-like curd suspended in a yellow whey. 

Dou hua is delicate, with a nice mild flavor. Enjoy with garnishes and dressings, such as soy sauce, chili oil, salt, and cilantro. For a sweet alternative, add sugar syrup infused with ginger. 
 

[highplanesdrifters]

M - You're killing me with all the scrumptious food posts.😁

[mysty]

8 minutes ago, highplanesdrifters said:

M - You're killing me with all the scrumptious food posts.😁

 

I'm killing myself with these posts.  I have to wear a bib while I'm doing the research.   😅

 

Tomorrow will be Japan.   I did the research this morning and I will be dreaming of the wonders tonight. 

[highplanesdrifters]

6 minutes ago, mysty said:

.  I have to wear a bib while I'm doing the research.   

I have to wear a bib while reading.😂

[mysty]

Today we headed out to my favourite source for paste jewelry (most of it vintage).  It's an awesome place in Perth about 1/2 hour from here.  It was time to add new pieces to the cruise wardrobe. 

 

I got these 3 necklaces for $25.00.

 

And this set for $6.00.

 

It will be fun to work with them. 😁

[lincslady]

That is my kind of jewellery, Mysty.  It gets admired, genuinely, by many people.  And they always want to know where you bought it, which brings back good memories.  Plus - no one will try to pull it off your neck when they ride by on a scooter.

 

Lola

[Mr Luxury]

3 hours ago, lincslady said:

That is my kind of jewellery, Mysty.  It gets admired, genuinely, by many people.  And they always want to know where you bought it, which brings back good memories.  Plus - no one will try to pull it off your neck when they ride by on a scooter.

 

Lola

Indeed,nobody will want to steal it.

[lincslady]

Precisely the point I was making - It is for people who value quirky things which are 'different'  rather than for those who need adornments and accessories which shout out 'expensive' to boost their egos.

 

Lola

[rojaan19]

17 hours ago, highplanesdrifters said:

I have to wear a bib while reading.😂

HOLEY cow,  I put on weight  just reading this thread  !!  🤦‍♀️😮🤦‍♀️

[lincslady]

I can't imagine the Mystys will manage to try all these dishes - if they did her necklaces might be the only thing which still fitted at the end of the trip (oh, and the shoes).   But they do sound lovely.

 

Lola

[mysty]

And now Japan.  The information presented here comes by way of https://www.bbcgoodfood.com/travel/global/top-10-foods-try-japan .  Top 10 foods to try in Japan by Rebecca Milner Published: January 25, 2023 at 9:20 am.

 

"Unique and beguiling, Japan is a country of binaries. It straddles both the traditional and ultra-modern, with buzzing cities alongside stunning natural landscapes. Its food is famously nutritious, with a diet based around super-fresh, seasonal products. We've picked 10 dishes to seek out when visiting."

 

1. Sushi
Put simply, sushi is raw fish served on rice seasoned lightly with vinegar. It’s in the variety of flavours and textures – like tangy, creamy uni (sea urchin roe) and plump, juicy amaebi (sweet shrimp) – that things get interesting. Despite sushi’s lofty image, it has a humble origin: street food.

 

2. Ramen
Ramen (egg noodles in a salty broth) is Japan’s favourite late-night meal. It’s also the perfect example of an imported dish – in this case from China – that the Japanese have made completely and deliciously their own. There are four major soup styles: tonkotsu (pork bone), miso, soy sauce and salt. Fukuoka is particularly famous for its rich tonkotsu ramen while pungent miso ramen is a specialty of Hokkaido.

 

3. Unagi
Unagi is river eel, usually grilled over charcoal and lacquered with a sweet barbecue sauce. According to folklore, unagi is the ideal antidote to the heat and humidity of Japan’s stultifying summers. It’s a delicacy evocative of old Japan and most restaurants that specialize in eel have a wonderfully traditional approach. Fresh, wild-caught unagi is available May through October.

 

4. Tempura
Light and fluffy tempura is Japan’s contribution to the world of deep-fried foods (though it probably originated with Portuguese traders). The batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy sauce-flavoured broth spiked with grated radish for dipping. Do not miss out on ebiten (tempura prawns).

 

5. Kaiseki
Part dinner, part work of art, kaiseki is Japan’s haute cuisine. It originated centuries ago alongside the tea ceremony in Kyoto (and Kyoto remains the home of kaiseki). There’s no menu, just a procession of small courses meticulously arranged on exquisite crockery. Only fresh ingredients are used and each dish is designed to evoke the current season.

Here is a link to where to eat Kaiseki in Tokyo.....http://.https://savorjapan.com/contents/more-to-savor/where-to-eat-kaiseki-in-tokyo/

 

 

6. Soba
Soba – long, thin buckwheat noodles – have long been a staple of Japanese cuisine, particularly in the mountainous regions where hardy buckwheat grows better than rice. The noodles are served in either a hot, soy sauce-flavoured broth, or at room temperature on a bamboo mat with broth on the side for dipping. Purists, who bemoan soup-logged noodles, prefer the latter.

 

7. Shabu-shabu
Shabu-shabu is the Japanese onomatopoeia for the sound of thin slices of beef or pork being swished around with chopsticks in bubbling broth. It’s a decadent dish, with platters of marbled meat brought to the table for diners to cook themselves (it takes only a moment) one mouthful at a time.

 

8. Okonomiyaki
Literally “grilled as you like,” okonomiyaki is Japanese comfort food at its best, and a clear violation of the typical refined image of Japanese food. It’s a savoury pancake filled with any number of things (but usually cabbage and pork) and topped with fish flakes, dried seaweed, mayonnaise and a Worcester-style sauce. It’s also a lot of fun – at most restaurants, diners grill the dish themselves at a hotplate built into the table.

 

9. Tonkatsu
Tonkatsu, breaded and deep-fried pork cutlet, dates to the late 19th century when Japan threw open its doors to Western influence. But never mind the European origin: the ingredients and attention to detail are thoroughly Japanese. Tonkatsu – especially when it’s kurobuta (Berkshire pork) from Kagoshima – is melt-in-your-mouth tender, served with a side of miso soup and a mountain of shredded cabbage.

 

10. Yakitori
A cold beer and a few skewers of yakitori – charcoal-grilled chicken – is an evening ritual for many of Japan’s weekday warriors. Nearly every part of the chicken is on the menu, all grilled to perfection, seasoned with either shio (salt) or tare (a sweet soy sauce-based glaze) and served with a side of friendly banter.

 

Here is a link for 10 foods to try in Tokyo......https://www.bbcgoodfood.com/travel/global/top-10-foodie-things-try-tokyo .

 

From that site I was taken by ....

 

8. Monjayaki
Monjayaki is a form of teppanyaki, or iron plate grilling. It's a Tokyo dish consisting of a batter of flour and water, and then the addition of a great variety of vegetables, seafood, and meat, to make a savory pancake or omelet. There’s an entire street in Tokyo dedicated to monja, or another fun way to experience it is to go on a monjayaki cruise in Tokyo Bay on a yakatabune, or pleasure boat.

Here is a link for one of the monjayaki cruises........https://en.japantravel.com/tokyo/edomae-kisen-boat-cruise/69707

 

https://edomaekisen.com/en

[mysty]

Alaska here we come.  The information presented here comes by way of https://www.alaska.org/advice/the-food-you-must-try-in-alaska . There are many suggestions here.  I have just skimmed the surface in order to provide a "taste".  This is the description of the Seafood options.

 

"While Alaska might not be San Francisco or Paris, you’ll find that the Last Frontier offers many unexpected delights to lovers of food and drink. The pristine North Pacific Ocean produces a bounty of seafood unmatched just about anywhere else in the world, while the near endless daylight combines with rich glacial soils to yield remarkably tasty fruits and vegetables. Local chefs and brewmeisters—often single entrepreneurs or mom-and-pop teams—serve intriguing meals and beverages in venues scattered across the state, creating a cuisine that’s uniquely Alaskan."

 

Seafood
Alaska is one of the last, best places in the world to sample—and savor—wild-caught seafood. And, with strict federal and state management ensuring sustainable harvests, this dining experience is guilt-free. Alaska salmon, in particular, is abundant and healthy, if not an outright “superfood.”

 

     Chinook Salmon - The largest species of Pacific salmon and Alaska’s state fish, Chinooks (or kings) can range up to three feet long and weigh 25 to 60 pounds (the record is 125 pounds). Alaskans love the size and strong flavor, eating them as fillets or steaks and cooking them over charcoal or open flame. The oily red flesh has a tender, melt-in-your-mouth quality, with Copper River kings almost fudge-like in consistency.

 

     Sockeye Salmon - Sockeyes are Alaska’s go-to meat fish—the most commercially important salmon in Alaska, with 20 million to 30 million of the 4- to 10-pounders caught each year. Thousands of Alaskans and visitors target sockeyes with rod-and-reel and personal-use nets.  Sockeyes are rich and meaty, with a firm red flesh and a medium flavor that’s filling and satisfying. An Alaska staple for summer backyard grilling over open flames, they can also be baked, poached, seared, and smoked, with leftovers used in chowders, soups, cakes, and salmon salad.

 

     Coho Salmon -  A popular sport fish known for its fight when hooked, coho (or silver) salmon return to Alaska's rivers from July to October, with the largest concentrations in August and September. While not as commercially important as sockeyes, and also not known for returning in the same dense concentrations, the 8- to 12-pound fish are the most sought-after salmon during the second half of the fishing season.  Cohos have a more delicate and subtle flavor than sockeyes or kings, with the flesh a bit more orange-red than bright red. They're prepared in the same ways as sockeyes—most often grilled, but also baked, seared, and poached. Some Alaskans argue they hit that just-right sweet spot for taste and texture.

 

     Pink Salmon - The smallest Pacific salmon, usually weighing 3 to 7 pounds, pink or humpy salmon converge on rivers and estuaries in vast numbers, dwarfing the catch of all other salmon combined. Male pinks develop a distinctive hump and hooked jaw when spawning (hence the “humpy” nickname.) They're easy to catch with a rod and reel.  While a staple of the canning and seafood products industry, pinks are not known for the same rich, oily flavor found in kings, sockeyes, and cohos. With soft, pink flesh and a trout-like presentation, pinks usually don’t make it onto any restaurant menu, unless as an ingredient in salmon cakes or chowder.

 

Pacific Halibut - This Alaskan staple is the region's most popular deep-sea sport fish and an important commercial catch. Pacific halibut usually feed on the ocean bottom in relatively deep water and range from 20-pound “chickens” to 100-pound-plus “barn doors.” As adults, they have eyes on one side of the head (almost always on the right) with a white belly and a gray-greenish top.  The white, flaky meat has a delicate flavor and makes for excellent eating. They're served grilled, seared, and baked; they come cooked in sauces and within chowders. For a particularly fun meal, try halibut deep fried in beer batter—basically Alaska’s version of boardwalk fish-and-chips. If you’re a purist, go for an expertly grilled fillet that's lightly seasoned. It can be as good as it gets.

 

Rockfish - Yelloweye and black are two of Alaska’s 37 rockfish species—deep-swimming fish that stick close to reefs and other underwater structures. Usually caught as by-catch by commercial halibut vessels, rockfish are also targeted by anglers on deep-sea trips. Rockfish meat is white, with a flaky texture and a mild, sweet flavor—considered a treat by many Alaskans. They're often baked, poached, or broiled. Though not as common as halibut, rockfish show up on menus from spring to fall, with summer months as prime time.

 

Pacific Cod, Black Cod (Sablefish), and Lingcod - These three groundfish species (only one is a true “cod”) are denizens of the deep ocean off Alaska’s coast. Pacific cod and sablefish will make appearances on restaurant menus, and are usually taken by commercial boats operating far offshore.  They all exhibit a white flesh with a mild flavor. Pacific cod (the true cod) meat is flaky and light, often deep-fried for fish-and-chips—inexpensive and widely available in grocery stores. Sablefish (or black cod) are more buttery and rich tasting, considered almost exotic, with prices that rival those for halibut. Some dinner-oriented restaurants serve sablefish, and they can be found irregularly in grocery stores and specialty seafood retailers for a premium. Lingcod presents similar to halibut, just as tasty if perhaps a bit softer, and is not generally available in stores or restaurants.

 

King Crab -  Alaska king crabs are an authentic world-class delicacy, not to be missed. They're harvested with pots from the deep waters of the Bering Sea and Southeast Alaska, often with some risk and significant expense. The three commercial species—blue king crab, red king crab, and golden king crab—are 10-legged crustaceans that scavenge and hunt across the sea floor. They sport a pair of large claws (the right one is usually biggest) and three pairs of powerful legs with meat within the shells. After cleaning, the crabs are steamed and then served broken in half or with the large legs and claws as separate pieces.  Dining can be an adventure! You must open the stiff shells with nutcrackers or mallets, and then dig out the meat with special forks. The meat is tender and sweet, with a hint of brine, with the tastiest morsels found in the claws and legs rather than the body. Dip each bite in melted butter to complete the experience.

 

Dungeness Crab -  The most widely caught crab in Alaska, dungeness live in relatively shallow near-shore waters and estuaries from the Gulf of Alaska through Southeast on down the coast, all the way to Mexico. Smaller than king crab, (and often half as expensive!) dungeness are true crabs, with four legs for traveling and a pair of pinching claws up front.  To avoid any chance of paralytic shellfish poisoning, the crabs must be butchered before cooking, with the legs and claws boiled for about 20 minutes. You eat them the same way you eat other crab—cracking open the legs and claws for a bite of tender, sweet meat with a hint of the ocean. They make for very tasty crab cakes.

 

Snow Crab - One of the most important commercial catches in Alaska, two species of snow crab (tanner crab) are harvested from the Bering Sea and the Gulf of Alaska. The opilio variety is a bit smaller than the bairdi, but both share the same sweet, tender, and slightly salty meat, with a more delicate flavor than dungeness or king crab. With smaller legs and pinchers, snow crabs often show up accompanying salad bars (sometimes all you can eat). Depending on the season, they're about as expensive as dungeness.

 

Wild-Caught Shrimp and Scallops - What do two species of Alaska shrimp and one Alaskan bivalve have in common? They're uncommonly sweet when eaten fresh! Don’t pass them up if they appear on menus during spring to fall seasons, or on sale in grocery stores or seafood specialty shops. These deliver a very different epicurean experience than you’ll get from frozen shrimp or scallops you find elsewhere.

 

  Spot shrimp - The largest shrimp in the North Pacific, spot shrimp can grow to almost a foot in length. They're sustainably harvested with pots in deep water, from Prince William Sound to Southeast. Sweet and filling, spot shrimp are often large enough to grill one at a time. If available fresh, they're a unique dining experience.

 

  Side striped shrimp - This deep-ocean shrimp is usually harvest by commercial trawlers, but is also targeted by Alaskans participating in personal-use pot fisheries. They're smaller than spot shrimp, but just as sweet when fresh, and often come lightly grilled or stir-fried, as well as deep-fried. It's a great ingredient for a seafood platter.

 

  Great Pacific Scallops or weathervane scallops  These are harvested throughout coastal Alaska, but the main sources are Southeast and Kodiak Island waters. They're sweet and firm and come served in a variety of ways, from grilled to seared to deep-fried.

 

Alaska-Grown Pacific Oysters -  Alaska’s pristine waters support a small-but-growing oyster farm industry that produces exceptionally firm, consistent, and sweet half-shell products. Estuaries and near-shore passages may provide the proverbial sweet spot for growing perfect oysters. On one hand, the cold temperatures of Alaska’s ocean delays maturation, preventing the oysters from reproducing (which makes them soft, milky-colored and unpalatable.) At the same time, the coastal currents are so rich in plankton that the oysters grow quickly despite the chillier temps, ready for harvest in 18 to 36 months. The result makes for a unique dining experience.

About 60 aquatic farms spread across the state—in Kachemak Bay, Prince William Sound, and Southeast Alaska—sell nearly two million oysters a year. You can find them in many dinner-oriented restaurants and specialty seafood retailers from under $2 per oyster and on up. Eat them raw, baked, or in sauces.

 

Other Exotic Alaskan Seafood
Commercial harvest of razor clams has occurred in Alaska for more than a century, and these clams are widely available. A few aquatic farms are producing blue mussels—the small, blue-black bivalves that rule the intertidal zone—in small-but-growing quantities.