{"id":6115,"date":"2021-08-26T23:34:20","date_gmt":"2021-08-26T23:34:20","guid":{"rendered":"https:\/\/www.secret-retreats.com\/blog\/?p=6115"},"modified":"2022-09-28T09:44:17","modified_gmt":"2022-09-28T09:44:17","slug":"it-stinks-but-you-can-eat-it-foodie-adventures-in-asia","status":"publish","type":"post","link":"https:\/\/www.secret-retreats.com\/blog\/general-info\/it-stinks-but-you-can-eat-it-foodie-adventures-in-asia.html","title":{"rendered":"It Stinks! But you CAN Eat It \u2013 Foodie Adventures in Asia"},"content":{"rendered":"\n

Smelly But Delicious\nFoods – Marmite Moments in Asia<\/h4>\n\n\n\n

Discovering and experiencing local foods should be a big\npart of any journey. Notice the lack of the use of the word \u2018enjoying\u2019 in that\nsentence. What a word that is, well enjoyment comes in many flavours, and while\nit\u2019s true that one person\u2019s meat is another person\u2019s poison, the revelation of\nthe Marmite Moment has introduced many of us to new and exciting flavours and\ncuisines. This is the beauty of experience, if you don\u2019t try you\u2019ll never know,\nand especially so with adventures in food and cuisine when travelling our\nwonderful world.<\/p>\n\n\n\n

To truly experience a culture, you need to immerse yourself\nin some of its rituals, and the ritual of eating is perhaps the most important,\nthe most fun, and certainly the most delicious. One thing is for sure, foodie\nadventures in Asia are ALWAYS memorable, for the sights, the tastes and the\nsmells. Dining and food give rhythm to all aspects of life across Asia, dining\nthat follows the seasons, special dishes only eaten at particular festivals or\noccasions, and the great excitement when rare delicacies come into season from\nthe Shirako season of Japan (fish sperm) typically harvested December to\nFebruary, to the Red Ant Eggs of Northern Thailand harvested March to May. And\na great importance is attached to so many of the ingredients and dishes, even\nif some of them stink to high heaven. There is no middle ground with the\nMarmite Moments in Asia, you are either going to really love it or really hate\nit. <\/p>\n\n\n\n

In this week\u2019s newsletter we share with you our pick of some\nof the smelliest, but delicious\u2026no, really\u2026 food in Asia. Sure, thanks to their\nunique aromas they are maybe not easy to try, even for the true foodies and\ngourmets amongst you. Challenge yourself and challenge your palate, just hold\nyour nose and tuck right in.<\/p>\n\n\n\n

—————————–<\/p>\n\n\n

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Natt\u014d – Japan<\/em><\/p>\n\n\n\n

Natt\u014d (fermented soybeans) is a sticky, stringy bowl of goo\nthat has the delicious scent of old socks. Think gym bag, left to ferment in a\nhot car for a week. You\u2019d think that would turn children off, but no! Natto is a\nsuper-popular breakfast, and Japanese school students love to eat it as a\nsnack. The origin of natto is obscure. Legend has it that it was discovered\naccidentally in northeast Japan by Minamoto (Hachimantaro) Yoshiie when warm,\ncooked soybeans, placed in a rice-straw sack on the back of a horse, turned\ninto natto. The warmth of the horse helped the fermentation, well, he didn\u2019t\nhave a gym bag and hot car in those days now did he!<\/p>\n\n\n\n

Discover Japan Now<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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Stink bean \u2013 Southeast Asia<\/em><\/p>\n\n\n\n

You may wonder why someone might choose to eat something called a stink bean that smells like\u2026well, there\u2019s no nice way to put this, like someone just let rip\/opened their lunch box\/trumped\/dropped a raspberry tart. Well, it\u2019s been said that they are very good for your health and they are, once you get past the smell, very moreish. Which is why they show up in so many Southeast Asian stir-fry dishes from Malaysia and Southern Thailand and Burma, to Indonesia and the Philippines. Stink bean, also known as parkia speciosa, sah-taw, petai, peteh, bitter bean, smelly bean or twisted cluster bean, grow hanging from a petai tree. The beans are in pods, growing in clusters of 7 or 8 pods all twisted together, hence the common name of \u2018twisted cluster beans. Traditionally considered particularly good eating as a tonic for those suffering from diabetes or kidney complaints, the beans are in fact rich in protein, fat, carbohydrates, minerals and vitamins, particularly high in vitamin C and vitamin E.  Due to their unique aromas they are best eaten stir fried in rich curry pastes and paired with other robust ingredients like garlic, chillies, and the equally smelly deliciousness of shrimp paste.<\/p>\n\n\n\n

Discover Myanmar<\/a><\/td>Discover Indonesia<\/a><\/td>Discover Philippines<\/a> <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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Stinky Tofu -Taiwan<\/em><\/p>\n\n\n\n

If you’ve ever walked the foodie heaven of a Taipei night market and noticed a smell similar to a garbage dump, well, unless it was a Wednesday, it was probably stinky tofu. This pungently aromatic dish is a street food that is popular throughout China, Taiwan, and Hong Kong. True to its name, the Taiwanese stinky tofu is as stinky as it gets. It\u2019s truly the stink king of stinky tofus. Another one of those old sock aromas, the aroma is somewhere between a good blue cheese and a well fermented sport\u2019s sock. Think of the silver lining here, every time you open that gym bag you will be overcome with nostalgia for your foodie trips in Taiwan \u2013 Taiwan really is a foodie heaven by the way.

But unique aromas aside, it is one of the most iconic and popular Taiwanese street-food dishes. There is no one-way for producing stinky tofu, so there are lots of variations from kitchen to kitchen and region to region for this Taiwanese Marmite Moment. Traditionally it is made by fermenting fresh tofu for several months in a brine of fermented milk, vegetables, and meat. Variations include brines with dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months. The stinky tofu is served either fried, steamed, braised or even cold, with condiments of shaved cucumber, pickled cabbage, and garlic sauce which most locals eat by stuffing the condiments into the block of tofu and eating as one flavoursome, and stinky, mouthful. <\/p>\n\n\n\n

Discover Taiwan Now<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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Durian \u2013 Thailand<\/em><\/p>\n\n\n\n

Durian, the king of fruits, is cultivated and found in the\nmarkets of many countries in Southeast Asia, and in India. Although it is\nprobably fair to say that Thailand is today the durian capital of the world. Home\nto over 300 varieties of this bizarre fruit, Thailand is also the biggest\nexporter of durian. The Chanthaburi Province of Thailand, located about 300 km east\nof Bangkok, is where the World Durian Festival is held every year, usually in early\nMay. This single province of Thailand produces more than half of all of\nThailand\u2019s total annual durian production. A highly prized fruit, in 2019 a\nNonthaburi (in Thailand) durian sold at auction for $48,000!<\/p>\n\n\n\n

From the outside, the durian is similar in size to a\nfootball but the similarity ends there. You would not want to head, or kick,\nthis ball. Irregularly shaped and covered in a thick green skin with hard woody\nspikes – never sleep under a durian tree unless you\u2019re wearing a full suit of\narmour and a sturdy helmet. Inside, a feat and an art in itself to crack open\nthese fruits, the durian contains several large seeds coated in creamy yellow,\nalmost custardy, soft silky meaty flesh. However, while you\u2019re enjoying a\nmoment of delicious reverie on beautiful foodie moments with Ambrosia Custard\nor cr\u00e8me anglaise, add to your reverie the rich and room filling aroma of a\nfull dustbin steaming away on a sunny afternoon (you can leave your gym bag alone\nfor this fruit). It really is an odor as rich as its creamy flesh, which it has\nto be said, if you can get past the smell, is really a rich, creamy, delicious\ndelight all of its own. The aroma though, is a kind of pungency that hangs\naround for days, so you can understand why durian has been banned by airports,\nairlines, hotels, and public transportation systems in Thailand and across most\nof Southeast Asia. People who eat this fruit love it \u2013 well you really must\nlove it to pay 48,000USD for 1 fruit I hear you say. But oddly, while those who\nlove it describe its flavor as sweet, a bit savory, similar to almonds, and\nwith a custard or pudding texture. Those who aren\u2019t fans of the fruit say it\ntastes like rotten meat. A Marmite Moment if ever there was one.<\/p>\n\n\n\n

Discover Thailand Now<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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Prahok – Cambodia<\/em><\/p>\n\n\n\n

The hallmark of Khmer cuisine is prahok, a fermented paste\nmade from a small fish called trey riel (Henicorhynchus siamensis). This grey-brown\ncoloured, intensely odorous, and strongly flavoured paste intimidates the\nuninitiated, but prahok is the cornerstone of Khmer cuisine. Even the national\ncurrency is named after the trey riel, the Cambodian Riel. It is so revered by\nCambodians that farmers from outlying provinces will travel great distances to\ntrade rice for it. Prahok is used both as a condiment and as a main element in\na variety of Khmer dishes, and it accounts for a large portion of protein in\nthe Khmer diet. Used in many dishes in Cambodia, it is mixed into soups and\ncurries or eaten as a condiment with vegetables or rice. This fermented fish\npaste, known also as \u201cCambodian cheese,\u201d has a strong kick. It\u2019s spicy, salty\nand comes with the pungent odor of fish left rotting for many weeks, or months\n\u2014 which is exactly what has happened, one of those rare occasions in life where\nit does exactly what it says on the tin! It\u2019s also. All it takes is a\nthumb-sized amount to make a flavourful meal out of a bowl of rice. But eating\nprahok is like tempting fate. Too small a portion and you\u2019re left craving the\nintense flavor. Too much and it\u2019s overwhelming, leaving you teary-eyed.<\/p>\n\n\n\n

Discover Cambodia Now<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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Century Eggs – China<\/em><\/p>\n\n\n\n

Century eggs are a type of Chinese preserved food made from\neither chicken or duck eggs. Known also as thousand-year-old eggs, or\nhundred-year-old eggs, this name is descriptive\u2026imagine what an egg might look\nlike after being left for such a long time. Yes, time to reach for the gym bag\nagain. The eggs are really not that old but having been preserved in a mix made\nfrom salt, ash, quicklime, clay, and rice husks ash, the raw eggs are left, in\ntheir shells, to cure anywhere from a few weeks to several months. The yolks\nturn to a creamy texture and are either a dark green or black colour, with the\nwhites turning to the colour of a good black tea. Yes they look 1,000 year old,\nhence the name. As a result of the curing the odor is a delicate cocktail of sulphur\nand ammonia, not too pungent, but definitely a smelly food. As to the taste,\nrather like stinky tofu the flavour varies from region to region and producer\nto producer. The egg-white, rather like gelatin, has little or no flavour. All\nthe flavour is in the yolk, think a good cream cheese, flavour profiles vary\nfrom a ripe camembert to a less flavoursome brie, to simply like a slightly\nearthy boiled egg on the turn. They are often eaten as a snack with tea or rice\nwine, or enjoyed with a dash of soy sauce, ginger, and scallions. But they can\nalso be cooked in various dishes like congee or noodles. <\/p>\n\n\n\n

Discover China Now<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

————————————<\/p>\n\n\n\n

Asia is a foodie heaven. Plan your next holiday in Asia\ndiscovering the sights, sounds, flavours AND smells of this incredible continent\n\u2013 but leave the gym bag at home! <\/p>\n\n\n\n

Contact the Secret Retreats concierge to plan and book your\nunforgettable foodie holiday in Asia.<\/p>\n","protected":false},"excerpt":{"rendered":"

Smelly But Delicious Foods – Marmite Moments in Asia Discovering and experiencing local foods should be a big part of any journey. Notice the lack of the use of the word \u2018enjoying\u2019 in that sentence. What a word that is, well enjoyment comes in many flavours, and while it\u2019s true that one person\u2019s meat is […]<\/p>\n","protected":false},"author":11,"featured_media":6117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"\nIt Stinks! 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