- Fresh Ricotta
Preptime: 2 Minutes
Drink Pairing: White wine
Directions: Get ready – this one is hard. Take the bread. Put everything else on it. Eat it. It’s pretty awesome.
Prep Time: 15 Minutes, then 4 hours to marinate
Drink Pairing: Peruvian Sangria
Mix the mushrooms, tofu, onions, and peppers in a bowl. Add the lime juice. Cut the oranges and lemon in half and squeeze in the juice. Cover the mixture and let it sit for four hours. Seriously. When it’s done, strain it, mix in some chopped cilantro, and serve over slice avocado.
Cook Time: 30 min
Drink Pairing: More beer. (Obviously)
This one is really easy, and really good. First, melt the butter in the saucepan with a bit of black pepper.
Cook for 15-20 minutes stirring occasionally . The beer may cook away a bit too fast, add a 1/2 cup of water if this happens.
While the rice is cooking (or when it’s done if you only have one burner), put the sausages in the frying pan and cook with a bit more butter until brown at the edges.
Prep Time: 5 minutes
If you travel around Thailand long enough, you’ll probably hit the point where you’re burned out on Singha and the deadly ‘booze buckets’. Maybe you’re considering some of the mediocre wine on sale at one of the ubiquitous 7Elevens. (Seriously – WHY are there so many of them in Southeast Asia??)
Personally, I’m of the opinion that it should be easier to have a really great drink while enjoying a Thai sunset. So grab some of that 7 Eleven wine, and head to the closest night market for the rest of the ingredients.
It’s pretty simple to make: dice the mango and limes, chop up some of the thai basil, and add in all the liquid components. Stir in the ice cubes, serve, and garnish with more thai basil. Theoretically, you’re supposed to let sangria ‘marinate’ for a few hours before serving. But I’m impatient, and sangria left unattended in a hostel has a high chance of disappearing, so I say just drink it right away.
No, this isn’t a recipe. But it is about something you can do with an ingestible product in a hostel, so I say that counts.
You all know that particular funk that some people pick up while travelling, and doing laundry on the road can be a challenging pursuit. Meanwhile, finding alcohol on the road is ususally pretty easy. Vodka kills a lot of odor killing bacteria, and it doesn’t leave a scent when it dries. A perfect solution!
So full disclosure, this is basically a rehash of a blog post that I did for work. But it’s such a useful tip for backpackers that I felt inclined to post it here too.
The directions call for a spray bottle, which you may not have. If thats the case, soak your things in vodka, rinse, and air dry. I won’t go so far as to say that it’s the best cleaning your stuff has ever had, but at least you won’t offend the person in the next bunk.
Time: 5 Min
Drink Pairing: Mint tea would be the most appropriate thing, but spike it with something if you must
This is so simple it doesn’t actually require explanation, but here’s one anyway. Chop the oranges, olives, onion, and parsley into small bits. mix together in a bowl. Squeeze lemon juice on top, and add any of the optional ingredients.
Time: 10 – 15 Minutes
Drink Pairing: Tequila!!!!
First the easy part: dice the avocado and tomato, and mix with the black beans. Include jalepenos and cilanto in the mix if you have any. Place one torilla on each plate and scoop the mixture onto the tortilla.
Now the hard part: If you’ve never cooked an egg in a microwave before, proceed with caution. Don’t cook the egg long enough and you risk food born illness. Cook it too long and you risk blowing it up in the microwave, which will create an unpleasant smell and severely piss off the hostel staff. First, break the egg into a microwave safe bowl.
Use a knife to puncture the yolk to keep it from exploding.
Next wrap the bowl in paper towels to prevent a mess if your egg blows up. The cook time will vary with the microwave, but is usually between 30 and 60 seconds. You should probably have more eggs than you need, because the first one probably won’t work out so well.
Once you’ve got an egg cooked, put it on a tostada, top it with sour cream, and squeeze a lime wedge onto the whole thing.
No it’s not real mexican food. But if you’re an American traveling around Europe or Asia its probably closer than anything you’ve had in a long time.
Are you feeling lazy but want a really hearty meal? This recipe is perfect for you.
Time: 15-30 minutes, depending on how may saucepans or burners you have.
Drink Pairing: This is meant to be simple and filling, so really any beer will do.
If you have just one saucepan or burner, cook the tortellini first, strain it, and put it aside for a minute. If you have two burners, you can cook the tortellini while you start the soup. Mix the condensed soup with 1 can of water, Stir over medium heat until thoroughly mixed.
Add the white beans, fresh tomatoes, and basil. When the soup comes to a simmer add the tortellini, reduce the heat to low, and let it cook for five more minutes. Serve topped with more chopped basil.
It seems like every hostel kitchen comes complete with a jar of nutella that some other traveler left behind. Here’s a way to put it to good use.
Cook Time: 10 minutes
Drink Pairing: I’m a fan of nutella and milk… have a white russian.
Prepare pancake batter in the bowl. If you can’t find pancake mix where you are you can make your own using this recipe.
Heat and grease the frying pan. Pour one pancake’s worth of batter in. Place a spoonful of nutella in the middle of the pancake and cover it with more batter. Flip the pancake, cooking until both sides are golden brown.
Maybe you’ve had this happen to you at some point. You check in at a hostel that claimed to have a kitchen, but it turns out that their ‘kitchen’ is just microwave and a mini-fridge. While it’s completely misleading to market that as a kitchen, you can work with it. This recipe is for a real hot meal, no stove required.
Cook Time: 10 Min
Drink pairing: This is cheap microwave dinner, you kind of have to drink boxed wine with it.
Add couscous, chickpeas, 1/2 cup of diced tomatoes, water, oil, salt & pepper to bowl. Stir well. Microwave on high for 3 1/2 minutes. Remove bowl from microwave, cover and let sit for 5 minutes.
Fluff with a fork, stir in capers and remaining tomatoes. Serve topped with diced cheese.