Three Uncommon Snacks

I feel like I am going through a food frenzy as the Recession starts to affect me more and more. This close to finals and with me being busy finding work and other important tasks, I can get burned out and crazy hungry. So below I am sharing three of my favorite snack (Junk) foods that are probably better than what most consider 'junk' food in the world. These three items can all be found in almost any major city or of course from their original location (Asia). One day, I swear, one day I shall go.

Aloe Juice (Origin: S. Korea)

This is a very sweet and tasty drink with bits of the Aloe Vera plant in it. Sound weird? Probably would be for people unfamiliar with the medicinal and all natural plant. But this drink tastes really good and a bottle hardly lasts a week at my house. It is almost like drinking a dessert. Think of it as a replacement for soda or some of the juices people tend to avoid, like pineapple. Yuck. Just remember aside from the healthy Aloe this drink is loaded with sugar. You can usually find a bottle or two located at any East-Asian market in the city or suburbs. Think of Trader Joe's for foreigners.

Rice Pudding (Origin: Probably Asia)

I may have exaggerated a little on the healthy part. This European, Middle Eastern, Asian, American dessert is a classic and delicious dish from all over the world. There are several different ways to cook and serve it. As you may have read this pudding has roots coming from cultures all over the world. Although nothing beats homemade Rice Pudding served warm with raisins and cinnamon. I have perfected a special forumula to my liking when I make this but I still tend to order it at restaurants or buy it from speciality stores; I just can't get enough. I won't share my recipe, but here is a good one:

Rice Pudding - Standard Recipe

INGREDIENTS

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked long or short grain white rice
• 1/8 teaspoon salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of ground cinnamon
• 1/3 cup (40 grams) raisins

METHOD

1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.

(Source: Simply Recipes)

Indian Onion Relish (Origin: India, duh)

So we went from abnormal to classic. Now we go to weird. This side dish (Appetizer) is served stand-alone or mixed with food at the dinner table in a Indian household and probably a normal side dish at an Indian restaurant, depending of course on which one. This has a unique taste of sweet, sour, and spice. For some reason I really take a liking to it. This is definitely not an acquired taste as it fits well with a drink of water or of course Aloe Juice. You can make this at home or order it at a cultural restaurant, but I suggest networking a bit and having an Indian friend introduce it to you. No Indian friends? For shame, make some. A little diversity never hurt anyone. Below is a simple recipe that I found online for this dish, although I highly suggest trying it first before making it.

Indian Onion Relish - Random Recipe

INGREDIENTS

• 1 medium onion, peeled
• 3/4 teaspoon salt
• 4 teaspoons lemon juice
• 1/4 teaspoon paprika (the redder in color, the better)
• 1/8 teaspoon cayenne pepper
• 
  

METHOD

• 
  

1. Cut onion crosswise into paper-thin rings and put rings into a bowl.
2. Add all other ingredients, toss and mix.
3. Set aside for 30 minutes or more before eating in order to let the flavors blend.

(Source: Somewhere Online)

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