4 Travel-Inspired Foods As Made By Jasmine Tookes

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4 Travel-Inspired Foods As Made By Jasmine Tookes

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PHUKET: THAI CHICKEN SATAY

Servings: 6–8

INGREDIENTS:

• ½ cup coconut milk
  
• 1 tablespoon fish sauce
  
• 2 tablespoons minced cilantro, plus more for garnish
  
• 1 tablespoon turmeric
  
• 1-inch knob of ginger, grated
  
• ¾ teaspoon salt
  
• 4 thin chicken cutlets
  

PREPARATION:

1. Soak
   bamboo skewers in cold water.
   
2. Whisk
   together the coconut milk, fish sauce, cilantro, turmeric, ginger, and
   salt.
   
3. Slice
   each chicken cutlet into 3 or 4 strips. Toss the chicken with the coconut
   milk marinade.
   
4. Remove
   skewers from water and thread chicken onto the skewers.
   
5. Heat
   a grill pan and drizzle pan with a bit of vegetable oil. When pan is hot,
   cook the chicken skewers for approximately 3 minutes on each side, until
   chicken is cooked through and has grill marks.
   
6. Serve
   with a spicy peanut sauce!
   

TULUM: TACOS DE CAMARÓN

Servings: 6–8

INGREDIENTS:

• 1 lb shrimp, peeled, deveined, and tails removed
  
• Olive oil
  
• ¼ teaspoon chili flakes
  
• 2 cloves garlic, minced
  
• 2 teaspoons chopped fresh oregano
  
• 1 teaspoon salt
  
• ½ teaspoon pepper
  

Cabbage

• ½ red cabbage, shredded
  
• 1 lime, juiced
  
• ½ teaspoon salt
  

Assembly

• Street taco–size corn tortillas
  
• ½ cup corn kernels, cooked
  
• Pico de gallo
  
• Avocado, sliced
  
• Minced cilantro
  
• Lime wedges
  

PREPARATION:

1. Toss
   the shrimp with a heavy drizzle of olive oil, chili flakes, garlic,
   oregano, salt, and pepper. Let sit while making the cabbage slaw.
   
2. Mix
   the cabbage with the lime juice and salt. Set aside.
   
3. Heat
   a large pan over high heat. When hot, cook the shrimp for 1–2 minutes on
   each side, until opaque and cooked through. Remove from heat.
   
4. Lightly
   char the edges of the tortillas over an open flame.
   
5. Assemble
   tacos: place two pieces of shrimp in each taco followed by a bit of
   cabbage slaw, a spoonful of corn, a bit of pico de gallo, and a slice of
   avocado. Garnish with minced cilantro and serve with lime wedges.
   

RIO: ACAI SMOOTHIE BOWL

Servings: 1

INGREDIENTS:

Smoothie

• 5 bananas
  
• 2 packets frozen acai
  
• 2 tablespoons honey
  

Toppings

• Bananas, sliced
  
• Strawberries, sliced
  
• Kiwis, peeled and sliced
  
• Plain granola
  

PREPARATION:

1. In
   a high-speed blender, blend together the smoothie ingredients until
   smooth. Pour into a bowl.
   
2. Arrange
   toppings on smoothie bowl and serve!
   

NYC: HEALTHY EGG, TOMATO, AND AVOCADO BREAKFAST SANDWICH

Whole Grain Bread

• 1 egg
  
• 1 slice low-fat cheese
  
• Sliced Tomato
  
• Sliced Avocado
  
• Greens (spinach, arugula)
  
• ½ teaspoon extra virgin olive oil
  

PREPARATION

1. Lightly
   toast bread, set aside.
   
2. In
   a nonstick pan over med-high heat, heat olive oil and crack egg in. Cook
   to desired doneness.
   
3. Place
   slice of cheese on bread. Add greens, egg, tomato, and avocado.
   
4. Enjoy!
   

1. Lightly
   toast bread, set aside.
   
2. In
   a nonstick pan over med-high heat, heat olive oil and crack egg in. Cook
   to desired doneness.
   
3. Place
   slice of cheese on bread. Add greens, egg, tomato, and avocado.
   
4. Enjoy!