Cooking while on the road

January 8, 2011 at 5:42 pm Leave a comment

At the start of the tour, I was tempted to travel a rice cooker so that I can make my own food.  The advantageous: 

  1. Low cost – eating out every meal can be an expensive activity.
  2. Healthier with the use of fresh ingredients.
  3. A solution to curb my Asian cravings.

With zero knowledge of what is available in each city, I decided to start small… first by acquiring the necessary cutlery:

  1. Chopsticks
  2. Soup spoon (the chinese type that is deep enough for you to hold soup and noodles in it.)
  3. A microwaveable plastic container about 6′ by 6′ and 2-3′ deep
  4. A Swiss Army Knife

After a month, I realised that the items above are a great start and especially useful when you can request for a  microwave to be sent to the hotel room.  That is the amazing thing about hotels in the US.  Microwaves has never been an option in all the hotels I’ve stayed in Asia.  Well… excluding rooms that comes with a kitchenette. 

As I venture into the world of ‘Cooking in hotel rooms’, my collection of condiments and cooking essentials inevitably started to grow.  I had to be innovative with what I make and need so that I dont end up travelling from city to city weekly with a larder.  Starter kit (preferably in plastic containers for weight concerns) includes:

  1. Sea salt
  2. Olive Oil
  3. Organic Soya Sauce
  4. Shichimi (Japanese condiment – mixture of sesame seeds, seaweed, chilli flakes and sometimes bonito flakes.)
  5. Spicy Sesame Oil 

Shichimi - Japanese Condiment

I was pretty excited about working with the limitations and managed to make up a bunch of simple dishes that are both easy and quick to make and healthy!  Stay tuned as I start to roll out the list so that it will be a no brainer should you decide to cook while on the road!

Entry filed under: Cooking while on the road. Tags: , , , , , , .

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January 2011

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