Top Tweets for #WorldFoodTour
@Rickonia @LanceStorm @chefsymon What a weird combo. All of you need to join @NathanZegura and me at @aiwrestling with @WesBarkley #beautifuldisaster #worldfoodtour
Day 6 in 🇲🇾 on our #worldfoodtour #ChemistsWhoCook. Lunch of nasi lemak (coconut rice with spicy anchovy sambal). Dried anchovies cooked in shrimp paste are super strong, not sure my office will smell normal ever again. Dinner was laksa noodle soup (spicy fragrant coconut broth)
Day 5 in 🇲🇾 on our #worldfoodtour #ChemistsWhoCook. Malaysian breakfast of pisang goreng (banana fritters) and half-boiled eggs. Rice flour batter is so crispy! Dinner was vegan bak kut teh (tofu and mushroom soup with star anise, cinnamon & pepper). 🍄>🥩.
Day 4 in 🇲🇾 on our #worldfoodtour #ChemistsWhoCook. Today was awesome! Tofu satay for lunch with more lemang, then asam pedas fish (sour spicy fish) for dinner. I am loving the amount of tamarind and chili we are having this week. We do have to tone down the belacan (prawn paste)
Day 3 in 🇲🇾 on our #worldfoodtour #ChemistsWhoCook. Lunch was lemang (coconut compressed rice baked in banana leaf) with sambal udang (prawn sambal) – so much fermented shrimp paste! Dinner was nasi goreng (spicy fried rice with egg). Kecap manis is really good!
Day 2 in 🇲🇾 on our #worldfoodtour #ChemistsWhoCook. Roti canai and dahl for lunch, then a vegetarian rendang for dinner. Even with 15 chillies in the rendang, it still ended up much more yellow than it should be! Tasty with a nice bit of a kick to it.
Day 1 in 🇲🇾 on our #worldfoodtour #ChemistsWhoCook. Lunch was bubur (congee/rice porridge). I did not expect to like congealed rice but it was really good. Dinner was Asam Laksa (sweet and savoury tamarind fish broth with noodles and mackerel). So many different flavours!
Day 7 in 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Lunch was a tofu bánh mì, easily the best sandwich ever invented. Canh bún (crab noodle soup) with morning glory and fried tofu for dinner. Saved the best day 'til last! Next stop will be Malaysia 🇲🇾🇲🇾🇲🇾
Day 6 in 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Prawn summer rolls with peanut dipping sauce for lunch and then sticky ginger tofu for dinner.
Day five in 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Lunch was cơm hến (clam rice) and then broken rice for dinner. The broken rice dish reminds me so much of motorbiking to Đà Lạt, where we would stop in a random town each day and eat pork and rice.
Day four in 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Lunch of nấm xào xả ớt (mushroom, lemongrass and chili stir fry) and dinner of cá kho tộ (caramelised and braised fish). Both were very nice indeed – the fish was a real winner!
At The Beeches our wonderful kitchen team have been showing off their baking skill for the July Best Plate competition which focuses on Cake!
They did a fantastic job and we cant wait to announce this months winners! #BlackSwanCares #WorldFoodTour #CakeFever
Day three in 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Lunch was chả cá lã vọng (turmeric fish with dill). Dinner was dậu sốt cà chua (tofu in tomato sauce) and cà the xào (braised aubergine). The fried tofu in tomato sauce was a highlight. So much fish sauce this week!
Day two in 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Lunch was bánh cuốn (rice pancakes with tofu and woodear mushroom). Change of plan for dinner as the smell of bún mắm (fermented fish soup) was unbearable. Bún chay to the rescue! Our flat stinks of fermented fish!
Day one in Vietnam 🇻🇳 on our #worldfoodtour #ChemistsWhoCook. Brunch today was bánh xèo (coconut crêpes with prawns, bean sprouts and mung beans). For dinner we had a mushroom and tofu phở – not as good as beef phở, but still really tasty!
After a short hiatus for actually traveling, we are back for week 9 of our #worldfoodtour this week in Vietnam 🇻🇳. Vietnam was the first country we visited in Asia, and we loved the food!! Here will be a thread of what we eat.
Day 7 in 🇬🇷 on our #worldfoodtour #ChemistsWhoCook. Our last day was horiatiki 🇬🇷 salad with barrel aged feta. Dinner was Greek fish and chips, bakaliaros skordalia (battered salt cod with garlic and almond mash). Then a frappe to cool us down. This marks half way!! Next stop 🇻🇳
Day six in 🇬🇷 on our #worldfoodtour #ChemistsWhoCook. Fava (yellow split pea dip) with flat breads for lunch, then saganaki (prawns with ouzo and feta) for dinner. I didn't think prawns and feta would go well together, but it was really nice. The ouzo on the side was not!
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