This dish is steamed corn. It's very special in Ecuador and could only be enjoyed in the mountaineous area as corn grows here and that's the staple food here. Its name comes from the Spanish word: steam. (Huma means steam.) "-it" in the word is a diminutive suffix, so humitas means something like "little steam". I like to translate it as "steamed corn". This is my number 1 favourite food among all! :-) 

2. Thailand: Khanom Kluay! 

In Thailand, people have a sweet tooth. Khanom means bread, and Kluay means bread. So this is the version of Banana Bread in Thailand! It's also steamed - interesting, that I mostly like steamed foods haha! :-) The ingredients for this are easy: graded coconut, banana, rice flour and coconut flour. It's easy to make and very yummy! :-) However, you need a steamer for it... 

3. Thailand: Mango Sticky Rice! (Khao Niaw Mamuang)

This is also very sweet and makes you thirsty! Its secret ingredient is coconut milk! Yummy! This picture is mine, as when I lived in Thailand, I took a Thai cooking course where I learnt to make some famous dishes. My teacher was really really good! He taught me how to cook sticky rice with mango! :-) She also guided me how to decorate the plate after we cooked it! 

4. Hungary: Artesanal lemonades! :-) 

Whenever I go back to my home country in the summer, I always stop at some café to drink artesanal lemonade. The most famous and favourite flavor is of course, lavender or eldeflower. But by now, they have everything: cucumber, rose, strawberry, raspberry, etc. flavours, as well. The limit is only the fantasy (and the seasonal fruits and veggies! :-) ). You can ask them to be prepare with sparkling or still water, too! 

5. Thailand: Chamanao!! 

This is the drink you can see in the front picture. I tend to like lime things when it's hot. In Thailand, they always put a lot of ice in the drinks! :-) (But even though, when I asked it for take-away, it always melted by the end I got back home.) Even if I got used to faded colors, I always got surprised why it's still orange. The answer is: the tea itself is red! So, when you squeeze the lime in it, it will fade the color away a bit - but not as much as it would do with our European style teas! 


If you started to become hungry, and would like to learn how to make these dishes/drinks, don't hesitate to request information about my cooking class! :-)