Tuesday, 12 January 2010

tarzan style!

Nothing better and more refreshing in hot and tropicals weathers...Fresh Coconut Water! Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm), not to be confused with coconut milk. As the fruit matures, the coconut water gradually is replaced by the coconut meat and air. A very young coconut has very little meat, and the meat is very tender, almost a gel. Coconut water has long been a popular drink in the tropics, especially in Southeast Asia, the Pacific Islands like Hawaii and the Caribbean, where it is available fresh, canned or bottled. It is naturally fat-free and low in food energy (16.7 calories or 70 kilojoules per 100 grams). Coconuts for drinking are carefully packaged and sold in many places. These are typically Asian coconuts whose outer green husk has been removed, and the remainder wrapped in plastic. In Central America, particularly in Costa Rica and Panama, it is found and sold in strategic highway stops or on the beaches; there, the coconut water is called "agua de pipa", and the coconut is cut in front of the customer to ensure its freshness. In Brazil, coconut water is called "água de coco," and is the second best-selling juice after orange juice. Coconut water can also be found in ordinary cans or tetra paks (and often has coconut pulp or coconut jelly added) and is also marketed as a sports drink because of its high potassium and mineral content. In fact one cup-full of coconut water contains more electrolytes than most sports drinks and more potassium than a banana.
While people prefer different flavors of coconut water, generally a green coconut with some age spots is the most popular. Coconuts from various parts of the world also differ in taste. For example, Indian coconuts tend to be sweet while Brazilian coconuts have a bland taste and Bangladeshi coconuts (due to the soil composition) have extremely sweet water and flesh with a very slight salty aftertaste similar to the Indian.
Coconut water is also used as an intravenous hydration fluid in some developing countries where medical saline is unavailable...

Number one for drink and enjoy with friends and some spicy Asian food...enjoy!

Crispy heaven...Peking Duck in Hong Kong!

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. Now, let´s go for something to drink!

Sushi in Siam!

Konichiwa Thailand!...Amazing, but one if the best shushi´s experiences in my life, was here, in Bangkok Thailand! If you are coming to Bangkok, Thailand....you´ll need to try sushi and japanese food in Fuji Restaurant, includding Salmon Tartar, Unagi Bosushi, tofu steak, katsu toji set, kushi age mix, unagi yanagawa an maguro tartar gohan!... flavors and textures that you never taste before......the Sashimi is also good, always fresh and famous for tuna sashimi with many differents cuts and prices...
The ideal combination is one ice green tea, prepared with milk, green tea and ice...flavors than mix and goes perfect with the food. ...calamari, tempura, rolls...is all good and 100% recommended for Compass of the North. ah! the the best News?... you can eat all this mix box that you saw in the pictures from about $ 6 Australian Dollars....just try!
Fuji Restaurant Bangkok, http://www.fuji.co.th/

coming soon...

I´m glad that you enjoy some pictures of the South of Chile in South America..was a short trip, but really amazing one, specially the tipical food and warm people from Puerto Varas and Chiloé Island......Now, lets go for more ASIA! ...enjoy some Macau Images, history and sounds..cheers!

Wednesday, 6 January 2010

Compass technologies

Hi Everyone, please enjoy the last Compass Technologies, our Compass IPOD, located on your right hand side, will show you some videos and sounds from each chapter, making the journey more interesting and alive. God bless the Technologies!....now please keep discovering our amazing journey in Chiloé!

Tuesday, 5 January 2010

Dalcahue...Salmon Paradaise!

Happy New Year to everyone! Compass of the North is Back! today travelling in Dalcahue, small typical village where you will find one of the best handicrafts, wools products, and of course the typical and unique Southern Salmon, cooked as in the old times! Artisans from around Chiloé customarily present their best at Dalcahue’s Sunday market, still its biggest attraction,
but this fishing village, about 20 kilometers northeast of Castro, is gaining importance as a base for sea-kayak excursions among the islands off the archipelago’s sheltered eastern shore.
Chapalele!... Fried mashed potato cakes with pork rinds! Woo-hoo!!
...In the Heaven! ...Mote con huesillo!!!! heee ha!
Mote con Huesillo, is a typical Chilean non alcoholic drink and dessert.
It is made from husked wheat (mote), mixed with sun-dried peaches (huesillo) that have been rehydrated in water for hours. The water in which the peaches were rehydrated is mixed with some sugar, and the wheat is mixed in a glass with the peaches and the peach-flavored sweetened water.This drink is usually sold on streets, from carts and stands, during the summertime. The boiled wheat and huesillos are also bought in markets for domestic preparation...you´ll need to try!
Most visitors come to Dalcahue (population 4,933) for Sunday’s Feria Artesanal, though a flood of imported kitsch has nearly inundated the quality basketry, wood carvings, and woolens that once typified this lively market.
Mid-February’s Semana Dalcahuina is the town’s major festival.
Nothing remains of Dalcahue’s palafitos, obliterated by the 1960 tsunami, but its 19th-century Iglesia Parroquial is one of the architectural monuments that helped the island’s wooden churches gain UNESCO World Heritage Site status.