⁠let’s see how Lee goes welding thanks to @eastwoodco

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After trying a range of home cooked dishes and practicing cooking Trinidadian cuisine I'm starting to learn the flavour profile! It's delicious but so different to what I'm used to growing up in Australia, where Asian and European cooking influences are more common. Want to know why Australians love lamb? Google our Australia Day lamb ads and take it with a sense of Australian humour 😉 After some internal debate I decided to try cooking some lamb in a curry inspired by Trinidad cooking, using pimento, peppers, Chief spices and of course, green seasoning. The outcome was pretty good and convinced me my next challenge should be curried goat! ______________________________________________ https://www.travelsketchsailing.com/ ☝Check out the website for more info on us, the places we go and products we use 📷 After backpacking Asia, road tripping Europe and doing a bit of van life, we’re now exploring the world aboard our Leopard 45 catamaran. 🎶 Music from Artlist ➼ Get yourself 2 months free with a subscription https://artlist.io/Telicia-1577425 #travelvlog #digitalnomad #LifeStyle #travel #trinidad #caribbean #localcooking #trinidadandtobago #curryrecipe

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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Nala the sailor cat 🐾 Living her best ocean life Somewhere between the sea and the sky… this is where she belongs. #cat #catlife #sailinglife #cats #catamaran #catamaranlife

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