Dena De Clute
Author
World Geography Wednesday Visits Hawaii
One of our family’s favorite vacations was to the Hawaiian island, Maui. It was the summer of 2022 at the end of the Covid pandemic, and the world was just starting to reopen its doors to tourists. We were chomping at the bit to get out of the house and go someplace exotic, preferably with mountains, beaches, waterfalls, and jungles.
Maui ticked all the boxes, and more. And although island life is expensive (up to 80% of its food – other than sugar, coffee, and pineapples – has to be imported), we squeezed every drop of adventure out of that trip. It was worth every penny!
First, we went on a helicopter tour of the island, high along the cliffs through double-rainbows. Dramamine came to our rescue when the pilot started showing off (he loved his job!), but we still rated the experience a 10 out of 10.
One day, we took a boat ride out to Turtle Island and snorkeled with sea turtles above a manmade reef. My husband learned the hard way that stubble makes it really hard for a snorkel mask to seal properly, but he muscled through it. The mai tai on the ride back to shore made it all better.
Another day, we hiked a mountain trail into an actual cloud, giving us spectacular views of the surrounding hills, forests, waterfalls, and coastline. It was all lush, green, and cool, even for July.
We even explored hardened lava tunnels made by volcanoes. They were formed when flowing lava developed a hard outer crust on its way to the ocean, which thickened around the still-flowing lava stream inside. We got to explore about a 1.5-mile segment of the lava tube with flashlights. It was very cool!
“I love my work. I couldn’t be luckier or happier than what I’m doing now.”
Dr. Isabella Kauakea Yau Yung Aiona Abbott, the first native Hawaiian woman to earn a PhD in science, and the leading world expert on Pacific Ocean algae.
Teaching Kids About Hawaii
For this World Geography Wednesday in Hawaii, we started by looking at our maps of Hawaii, its eight islands, and the capital city of Honolulu.
Then we watched “Finding ‘Ohana”. It’s about two Brooklyn-raised siblings spending a summer in Oahu and reconnecting with their Hawaiian heritage. A lot of the Hawaiian imagery and food in the film was familiar to us, and we really enjoyed it.
We also read, “High Tide in Hawaii” and “Dolphins at Daybreak” by Mary Pope Osborne. Like the rest of the Magic Tree House series, they’re a quick read with entertaining facts about history and geography woven in.
Hawaiian Culture
Let’s start with explorers. I learned that the culture of the Native Hawaiians has its origins in the Polynesian explorers who settled there. Polynesia is made of multiple islands that include Hawaii, New Zealand, Samoa, among others within the Pacific Ocean.
The Hawaiian language, for example, is part of the Polynesian language family. Traditional arts and crafts, such as kapa (barkcloth) making, lei making, hula dancing, and canoe building, all have their roots in Polynesia.
Just watch Moana. They explain it all very well.
Next is shakas. If you’ve ever worn a Billabong t-shirt or watched surfing on TV, you’ve no doubt seen the “hang loose” hand gesture. For native Hawaiians, shaka is both casual slang and cultural identity representing the ‘Aloha spirit’ of friendliness, positive vibes, and the laidback attitude that reflects island life. It basically signals that “everything is good.”
Hawaiians gave us shakas everywhere we went in Maui, and we quickly got into the habit of giving it back with a smile.
And of course, we can’t discuss Hawaiian culture without mentioning the celebrated lūʻau. It’s a feast featuring lively music and vibrant cultural performances from Hawaiʻi and greater Polynesia.
Some of the foods you’ll find at a lūʻau are: poi (pounded taro root, a starch meant to be eaten with everything); kālua pig (pork prepared in an underground oven, or imu, and shredded); laulau (meat wrapped in lūʻau, or taro, leaves and steamed in an imu); and haupia (coconut pudding).
Because of the five-hour time difference between Hawaii and Texas (the lūʻau began at 11 pm our time), we knew our children would’ve slept through the entire thing. So, we didn’t get to attend a lūʻau on that trip. But next time, with enough caffein, we’ll be there!
Cooking Hawaiian Food
We had some truly delicious meals in Hawaii. Some of our favorites were yogurt- and granola-filled papaya, avocado and bacon bagels, and barbequed pork ribs with fried plantains. And every restaurant and food truck we visited had a family of wild chickens pecking around as entertainment!
Drinks and Nibles
We started our Hawaiian meal at home with dragon fruit juice and wine cocktails. The kids loved their virgin drinks with the little paper umbrellas.
Our Hawaiian nibbles were coconut shrimp with a barbeque dipping sauce. They were delicious.
Main Course
I wasn’t in the mood to dig a pit in the back yard to roast a suckling pig. So, our World Geography Wednesday main attraction was a Kahlua pineapple glazed ham. The deep rum and coffee flavors really balanced the sweetness of the pineapple and the saltiness of the ham. It was tender, flavorful, and absolutely delicious! My Iowa ham-raised husband approved.
The side dish was a simple teriyaki stir-fried vegetable medley. I also made coconut rice with mango. In Maui, they served coconut cream on pancakes, and my kids loved it. This recipe is more savory than sweet because it uses coconut milk (not cream). I’ve included the recipe below, in case you’re interested.
Dessert
For dessert, I made a sweet vanilla cake with pineapple buttercream filling. I could’ve made a pineapple upside-down cake, but this was less stressful. (If you’ve ever lost the battle with getting the caramelized pineapple unstuck from the cake pan, you’ll know what I mean.)
As promised, here’s how to make coconut rice with mango. Enjoy!
Coconut Rice with Mango
INGREDIENTS:
1 ½ cups basmati or other long-grain rice
1 ½ cups water
1 cup coconut milk (full-fat)
2 tsp. salt
1 cup mango, finely diced
basil, chopped
TOOLS:
measuring cup and measuring spoons
strainer
medium heavy pot with lid
stirring spoon
cutting board and knife
PROCESS:
Add the rice to a fine mesh strainer and rinse it under cool running water for 1-2 minutes, or until the water runs clear. Let it drain completely.
Pour the water and coconut milk into a medium-sized pot and bring it to a boil. Once boiling, add the salt and rinsed rice. Bring the ingredients back to a boil, then reduce the heat to low. Cover it and let it simmer for 20-25 minutes. Check on the rice after 20 minutes to see if it’s done. (Add more water if needed.)
Once the rice is cooked, turn off the heat and add the diced mango and a sprinkle of basil. Stir gently so the mango doesn’t become mushy. Taste it and add more salt if needed.
I hope you enjoyed this post on teaching kids about Hawaii! Check back here for more ideas on teaching geography to kids. Or check out my YouTube channel, World Geography Wednesday, for delicious, kid-friendly international recipes. Hope to see you next week!
World Geography Wednesday Explores Argentina
For food lovers like me, there are few things better than a savory handheld pie. Growing up in south Louisiana, we ate delicate crawfish-stuffed ones called pistolettes. Then I moved to the UK, where I found hearty sausage pasties at every bakery. In Brazil, I fell in love with a delicious fried version stuffed with cheese, called pastel de queijo.
Other Latin American countries have empanadas, and Argentinians make some of the best. Empanadas are their #1 street food, and there are as many variations in Argentina as there are cooks.
Our neighbor from Buenos Aires made traditional beef empanadas with raisins called porteñas at our annual block party. He made about 100 of them, and his kitchen looked like an empanada factory. My daughter’s soccer coach (and our close friend) gave me the recipe for empanada Mendocinas, a classic with sliced olives and boiled egg.
“I hold telephone meetings when the children have gone to bed. And I give speeches via video links so I don’t have to fly.”
– Máxima Zorreguieta Cerruti, Argentinian-born investment banker who became Queen of the Netherlands
Teaching Kids About Argentina
For World Geography Wednesday in Argentina, we started by looking at our maps of South America, Argentina, and the capital city of Buenos Aires.
Then we watched a video on Patagonia, the southern-most region known for its glaciers and snow skiing. Since Argentina is in the Southern Hemisphere, it gets colder the further you travel south. We were shocked to learn that Argentina has the largest population of Magellanic penguins in the world!
Then, because my kids are old enough to appreciate it, we watched a performance from the Mundial de Tango, the annual competition of Argentine Tango held in Buenos Aires. The tango was invented there in the 1800’s by working class people as a way to escape the grim realities of their jobs. My kids had never seen anything like that before and thought the dancers were beautiful.
Argentine Culture
Known as the beef-eating capital of the world, Argentina’s culture centers around grilling meat, known as asado. (By all accounts, vegans would find life in Argentina pretty bleak.) Asado is more than barbeque; it’s a cultural tradition of sharing meat around an open fire and is the national dish of Argentina.
Argentinian cowboys, called gauchos, have even become folk heroes. Their legends and ballads from the 19th century sparked a wave of literature called la literatura gauchesca.
Another huge cultural tradition in Argentina is drinking mate. Mate is a tea-like beverage made from the yerba plant. It’s traditionally drunk from a gourd, but modern Argentinians use a rounded cup made of metal or wood. It’s sipped through a metal straw called a bombilla. Drinking it is a daily ritual – especially at family gatherings where it’s passed around and shared with everyone.
Cooking Argentine Food
While I would LOVE to grill half a pig on a spit over an open coal-fire (!) that’s not very practical on a school night. For World Geography Wednesday in Argentina, here’s what we ate instead.
Drinks and Nibbles
We started with a creamy pumpkin soup, followed by homemade guava jelly and white cheese. The cheese and jelly were served on two types of flatbread: onion and plain. Gaucho flatbread is traditionally made with chickpea flour, but I didn’t have any.
I’d be remiss if I didn’t mention that Argentina is also famous for its wines. My husband and I tried an Argentine malbec rosé. It went well with the cheese and later the steak.
Our Argentinian friends were kind enough to give us some mate. It was herby and delicate, and even the kids loved it.
(Forgive my British teapot – it’s not authentic, but it’s all I had.)
Main Course
The main attraction was, of course, cowboy steak with chimichurri sauce. I seared it on the stove, then grilled it in the oven. This is quicker than firing up an outdoor grill and produces great results. I’ve included the recipe below in case you’re interested.
I served the cowboy steak with grilled vegetables and beef empanadas. The empanadas were made at a local Argentine café, but I did learn how to make them from scratch. Here’s my video on how to make empanadas Mendocinas.
Dessert
For dessert, I was a little extra and made a caramelized banana and dulce de leche tart topped with toasted coconut. It was sweet, but wonderful.
We also had alfajores, a classic Argentinian shortbread sandwich with dulce de leche and coconut. These particular ones were dipped in chocolate. I regret nothing.
COWBOY STEAK Recipe
INGREDIENTS:
ribeye or sirloin steaks
olive oil
Paul Prudhomme’s “Meat Magic” seasoning
chimichurri sauce
TOOLS:
casserole baking dish
heavy-bottom skillet
meat tongs or fork
oven mitts
PROCESS:
Take the steaks out of the fridge about an hour before you begin cooking. Pre-heat the oven to 450˚.
Put the steaks in the baking dish. Rub them with olive oil and season them on both sides. (Be careful not to put too much seasoning, or it’ll be too salty.)
Turn the stove on High to get the skillet really hot. After a few minutes, sprinkle water in the skillet to test if it’s hot enough. When the water sizzles, the skillet is ready. Lower the heat to Med-Hi, then put the steaks in. Sear them for 1-minute on each side (1 ½-minutes if they’re over 1” thick).
Place them in the baking dish and put it in the center of the oven. For 1”-thick steaks, bake them for about 7 minutes for medium-well. If they’re over 1” thick, increase the time to 10 minutes for medium-well. Check one by cutting through the center. If it’s too bloody, put them back in for a few more minutes.
Top with chimichurri sauce to serve. Here’s my video on how to make it fresh. (Chimichurri sauce also goes great on empanadas.) Enjoy!
I hope you enjoyed this post on teaching kids about Argentina! Check back here for more ideas on teaching geography to kids through delicious international recipes.
Also, check out my YouTube channel, World Geography Wednesday. Hope to see you next week!
World Geography Wednesday Visits Ireland
St. Paddy’s Day celebrations at the local Bennigan’s aside, my first trip to Ireland was in college. My friend and I took an overnight ferry from the French port town of Le Havre up the Celtic Sea into Cork. From there, we took a train on the Irish Rail System along the eastern coast to Dublin, giving us breathtaking views of rolling green hills, lush valleys, sparkling lakes, and the Irish Sea.
After a few obligatory days in Dublin swilling Guinness and trying to catch a glimpse of Bono or The Edge, we headed west across miles of Irish farmland. We spent a week exploring Galway, Killarney, the Ring of Kerry, and the Cliffs of Moher. Our budgets being slim, we lived off cheap but deliciously hardy pub food, which usually consisted of rich potato soup and a loaf of warm brown bread covered with Irish butter.
Many years later, I took my husband and our new baby to Ireland to revisit Killarney and the Ring of Kerry. We hiked the Gap of Dunloe, which aside from the absence of a dilapidated barn at the entrance to the valley (a barn my godmother painted for me as my college graduation present), the hike was just as gorgeous and refreshing as I remembered.
“There is stardust in your veins. We are literally, ultimately children of the stars.” – Jocelyn Bell Burnell, Irish Astrophysicist
Burnell established a fund to help female, minority, and refugee students become physics researchers.
I didn’t get to visit Northern Ireland, sadly, because the political climate there was troubling at the time. But I would love to see Belfast and the Giant’s Causeway one day.
Teaching Kids About Ireland
For our Irish World Geography Wednesday, we started by digging out my old photo albums of Ireland and giggling over my questionable 90’s fashion choices. Then we looked at a world map so I could point out the difference between Northern Ireland and the Republic of Ireland.
We read from our Irish folklore books, though some of the stories were pretty bloodthirsty. As usual, Mary Pope Osborne didn’t disappoint with her LEPRECHAUN IN LATE WINTER story. For movie night, we watched SONG OF THE SEA, an absolutely gorgeous film about a little girl who is a Selkie. It’s a tear-jerker, but my kids keep requesting it year after year.
Irish Culture
When teaching kids about Ireland, you’ll inevitably see a Celtic Cross, the most revered Christian symbol in Ireland since ancient times. A Celtic Cross, or Irish Cross, is basically a Latin Cross intersected by a halo of light, or a sun. Irish folklore says that St. Patrick – the patron saint of Ireland – introduced the Celtic Cross to the pagan Celts when he was trying to convert them to Christianity. They were said to worship the sun, so he supposedly added a sun to a traditional cross to ease their transition.
St. Patrick also apparently rid the island of snakes, so there is that.
Next, let’s talk about rain. You cannot have such a lush, green, beautiful island as Ireland – or their iconic rainbows, for that matter – without rain. Depending on the region, it rains an average of 225 days per year! BUT the rain doesn’t last long, and it’s usually very mild by most standards. In general, we would wait thirty minutes for it to pass, then get on with whatever outdoor activity we had planned for the day.
Cooking Irish Food
But enough research – it’s time to eat! Now keep in mind, these recipes are meant to teach an appreciation for Ireland and aren’t as authentic as what you’ll find in the country. But we try.
Drinks and Nibbles
We started the meal with creamy Irish cheddar on thick slices of rye bread with butter. It was simple, but heaven.
My husband and I drank some Bailey’s Irish cream over ice, while my kids had Irish breakfast tea with cream and sugar. They don’t usually get caffeinated drinks, so they loved it.
Main Course
The main attraction was a Dublin corned beef and cabbage with a homemade Cumberland sauce. The beef was simmered in a slow-cooker for about four hours and seasoned with onions studded with cloves. I’ve included the recipe below in case you’re interested.
The sweet yet tart Cumberland sauce really brightened it up. It was definitely worth the extra effort.
I cooked the cabbage separately so it wouldn’t turn into an overcooked slimy mess. The recipe made more than was strictly necessary for just the four of us, but it was good.
Dessert
For dessert, I went a little overboard and made end-of-the-rainbow cupcakes. They’re not authentic at all, but they were adorable! The kids helped me make the pots of gold and they got to eat all the leftover rainbow candy.
I regret nothing.
“May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
The rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.”
– Traditional Irish Blessing
Dublin Corned Beef
INGREDIENTS:
4-5 lb corned beef brisket
olive oil
salt and pepper
3 onions, halved
whole cloves
8 cloves of garlic, sliced
4 ribs of celery, cut into 2” pieces
½ bunch of parsley
peel of 1 orange, cut into strips
1 bunch of carrots, peeled and cut into 2” pieces
5 lb red potatoes, cut into quarters
4 leeks (white part only), cut into pieces
1 cabbage, cored and cut into wedges
TOOLS:
knife and cutting board
vegetable peeler
large soup pot
slotted spoon
roasting pan
aluminum foil
PROCESS:
Rub the corned beef with olive oil and season it liberally with salt and pepper. Place it in a large soup pot. Stud the onion halves with cloves and add them in. Add the garlic, celery, parsley, and orange peel and cover everything with water. Turn the heat to High until the water boils. Once it boils, reduce the heat to Med-Low and let it simmer for at least 3 hours, turning the meat over every 30-minutes and skimming off the foam.
When the meat can easily be pierced with a fork, remove it from the cooking liquid and put it in a roasting pan. Cover it with foil and keep it in the warming drawer of your oven (or set the oven to 200°). Scoop out the vegetables from the broth with a slotted spoon and discard.
Add the carrots, potatoes, leeks, and cabbage to the broth. Season it liberally. Bring the broth to a boil and simmer until tender, about 15 minutes. Remove the beef from the oven and cut it into thick slices. Scoop out the vegetables from the broth with a slotted spoon and place them around the beef. Ladle some hot broth over everything and serve with Cumberland sauce or horseradish.
I hope you enjoyed this post on teaching kids about Ireland! Check back here – or at my World Geography Wednesday YouTube channel – for more ideas on teaching geography to kids with delicious international recipes. Hope to see you next week!
World Geography Wednesday Visits Israel
It’s Christmas time, a time when we celebrate the birth of the baby Jesus! It’s also a time when every radio station is playing jingly music about Santa, and every store has something bright and shiny to sell.
A few years ago, I found myself struggling to find the Nativity Story buried underneath all the red felt and glitzy wrapping paper. After all, Jesus was born in Bethlehem – a Palestinian city in modern day Israel – under the humblest of circumstances. His bed was a pile of hay surrounded by farm animals. And Mary and Joseph did not eat a feast of turkey with all the trimmings or hot chocolate with frosted sugar cookies.
It got me thinking: What DID Mary and Joseph eat on the long journey to give birth to the baby Jesus?
Teaching Kids About Israel
To learn more about Israeli food, we watched a short video on farming in the Arava Desert. More than 60% of Israel is desert, so learning new and innovative agricultural techniques has been an important part of Israel’s development. Fruits that can be dried are also a big part of their diet.
Then we learned 10 Amazing Facts About the Dead Sea by watching another short video. The kids got a kick out of seeing tourist slather themselves with mud from head to toe!
Finally, we pulled out our maps of the Middle East, Israel, and Bethlehem. Depending on which route Mary and Joseph took, it would’ve taken them between 7-9 days to get from Nazareth to Bethlehem.
So, they undoubtedly packed food in their saddlebags, things that stored well and wouldn’t take a long time to cook in a camp. They also would’ve purchased perishable items like meat and fresh vegetables at the markets in the towns they passed along the way.
“Peace, I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid.” – Jesus Christ
Bible verse John 14:27
Israeli Culture
Even when it’s not Christmas, it’s difficult to discuss Israel without mentioning religion, because it forms such a huge part of their national identity. Israel is predominantly Jewish at approximately 74% of the population. (Jesus was a Jew, after all.) Muslim is Israel’s next largest religion at roughly 21%, while Christians form about 2% of the population.
Temple Mount is a hill in the Old City of Jerusalem that has been revered as a holy site in Judaism, Christianity, and Islam for thousands of years. It’s the holiest monument to Jews, and the direction they turn to during prayer. Many Jews slip written prayers into the Western Wall, one of the retaining walls of the plaza. Within the plaza is a site claimed by Jews to be the First Temple of King Solomon. The plaza on Temple Mount is also the site of the al-Aqsa Mosque, the second oldest mosque in Islam.
Cooking Israeli Food
With a better understanding of what people eat in Israel, we started a new Christmas tradition where we eat what Mary and Joseph would’ve eaten on their way from Nazareth to Bethlehem. It’s been a fun way to get into the spirit of the Nativity Story without scrapping our other holiday traditions.
Drinks and Nibbles
While they undoubtedly drank wine, we gave the kids mint tea, which they loved.
Our appetizer was a platter of Medjool dates, green and black olives, dried apricots, herbed Feta cheese, and “everything” bagel chips with garlic hummus. Delicious!
Main Course
The main course was lamb shawarma, one of Israel’s national street foods. I served it with homemade tzatziki sauce, which was super easy and fresh. (Full disclosure: Jews who only eat Kosher foods would not put this on their shawarma, because they’re not supposed to mix dairy with meat.)
If you want to see how to make lamb shawarma, check out my video: World Geography Wednesday Visits Israel. It’s easy, quick, and absolutely delicious.
The side dish was mujadara, a caramelized onion and rice dish. I’ve included the recipe below in case you’re interested.
Dessert
For dessert, I made rugelach, our favorite cookie from Israel. I learned how to make it in college and was delighted that I actually knew an Israeli recipe! It may not have frosting or sprinkles, but it’s still festive and my kids love it.
I made two kinds: fig with pecans, and raspberry with chocolate. Yum!
If you want to see how to make them, here’s a short video: World Geography Wednesday Christmas in Israel BONUS TRACK: Rugelach.
Recipe: Mujadara
INGREDIENTS:
1 cup basmati or Persian rice
2 TBSP olive oil
¼ tsp ground cinnamon
2 tsp ground coriander
2 tsp ground cumin
1/2 cup green or brown lentils
2 cups chicken stock
1/2 teaspoon turmeric
2 tsp salt
2 TBSP olive oil
3 large onions, sliced
1 tsp sugar Fresh parsley
TOOLS:
Measuring cup
Bowl
Colander
Measuring spoons
Heavy pot with lid
Cutting board and knife
Skillet
PROCESS:
Rinse the rice in a bowl, stirring it and draining it until the water is less milky.
Pour olive oil in a heavy pot and add your spices. Stir over Med-High heat until fragrant, about 1 minute. Add the washed rice and stir it until lightly toasted, about 1 minute. Add the lentils, turmeric, and chicken stock. Reduce the heat to low, cover, and cook it until all the liquid is absorbed, about 15-20 minutes. Taste it, and add more water if the rice is not tender.
Meanwhile, caramelize your onions. In a heavy skillet, add olive oil and onions over Med-High heat. Stir occasionally for about 7 minutes. Then add the sugar and continue cooking until they’re a caramel color.
When the rice is ready, add the caramelized onions. Top with chopped parsley.
I hope you enjoyed this post on teaching kids about Israel! Check back here – or check out my YouTube channel, World Geography Wednesday – for more ideas on teaching geography to kids through delicious international recipes. Hope to see you next week!
World Geography Wednesday Explores India
My first experience with Indian food was about twenty years ago, at The Clay Pot in Dallas. A few years later, my husband and I moved to the UK where we found Indian restaurants on nearly every street corner. Thick curries with yogurt and cashews, zesty tikka masala, bright cucumber-mint raita, crispy poppadoms with mango pickles, and warm naan with coconut and sultanas…it was a culinary awakening for both of us.
My kids’ first time eating Indian food had mixed results. My son devoured everything on his plate. My daughter said to me, “Look, Mom! It’s a tiny green bean!” immediately before putting an entire chili pepper into her mouth. It was the fastest she’d ever gotten ice cream in her entire life.
(Pro tip: Milk dissolves capsaicin, the chemical in peppers that makes them burn. She felt better in no time!)
Teaching Kids About India
For this World Geography Wednesday in India, first we looked at our maps of Asia, India, and the capital city of New Delhi. We also found some interesting info about Skeleton Lake!
We read “Tigers at Twilight” by Mary Pope Osborne, and “A Journey to Paradise” by Anne Siberell. They both give a beautiful and entertaining account of life in India.
Then we watched “India: Safari – Travel Kids in Asia“. It was neat to watch them cross the river on elephants, then reward them with a sugarcane snack.
We also watched “The Story of the Taj Mahal for Kids”. Travelling to Agra to visit it in person isn’t in the budget, but luckily there’s a Hindu temple right here in Houston. Over the weekend, we toured the BAPS Shri Swaminarayan Mandir. It was incredible to see India’s architectural skill up close. Over 33,000 pieces of limestone and marble were hand-carved in India, shipped to Texas, then assembled like a giant Lego set. It was unbelievable!
The Indian snacks we got in the giftshop had textures unlike anything we were used to. And the labels were in Hindi, so it was a guessing game to determine what was in each one. But we all tasted at least one thing that we liked.
Indian Culture
Indian culture isn’t just about food, though. India is also well known for its film industry, called Bollywood. Bollywood films have elaborate singing and dancing, bright costumes, and sensational action sequences. Each one is basically a technicolor musical on steroids.
India also has 22 recognized languages, such as Santali, Kashmiri, Bengali, Tamil, and Urdu (though their official languages are English and Hindi).
And let’s not forget their contribution to math and science. The earliest recorded breakthroughs in arithmetic, algebra, trigonometry, and negative numbers were made by Indian scholars.
“The first view of the Earth is magical. It is a very overpowering realization that the Earth is so small. It affected me. I could not get over the notion that in such a small planet, with such a small ribbon of life, so much goes on. It is as if the whole place is sacred.”
Kalpana Chawla – the 1st Indian woman to go to space
Cooking Indian Food
But enough research, it’s time to eat!
Drinks and Nibbles
To kick off the theme, I served masala chai. Masala is an Indian spice mix, and “chai” means tea. My whole family loves it! (In a pinch, you could add pumpkin spice creamer to hot black tea. Masala is basically cinnamon, cardamom, cloves, and ginger, which is very similar to pumpkin spice.)
We started with chicken samosas from the frozen food section of my grocery store. No need to be a hero! It’s a school night and I’m cooking everything else from scratch.
I made a cucumber-mint raita dipping sauce to go with them. It was cool, refreshing, and delicious. I’ve included the recipe below in case you’re interested. It also tastes great on vegetable pakoras.
Main Course
The main attraction was butter chicken served over rice and topped with cilantro. Butter chicken was the most Googled recipe in years according to the New York Times. I followed their recipe (though I do have Madhur Jaffrey’s version). I left out the chili peppers for my kids, but it’s delicious either way.
To see exactly how to make it, check out my video, WORLD GEOGRAPHY WEDNESDAY EXPLORES INDIA.
In lieu of vegetable pakoras, I made roasted cauliflower and broccoli with chili oil and curry powder. It only takes about seven minutes to broil, and my whole house doesn’t smell like frying oil for days. Garlic-butter naan was the finishing touch.
Dessert
For dessert, I made mango lassi. Every time we go to an Indian restaurant, my kids order it first (or strawberry). You just mix mango pulp in a blender with Greek yogurt and sugar, then top it with whipped cream and fresh mint. It’s creamy, citrusy, and cools your mouth down after eating hot spices.
As promised, here’s the (very easy) recipe for fresh cucumber-mint raita. Enjoy!
Cucumber-Mint Raita
INGREDIENTS:
1 large cucumber
10 large mint leaves
2 cups Greek yogurt
1 TBSP lemon juice
1/2 teaspoon ground cumin
pinch of cayenne
pinch paprika
salt and pepper
TOOLS:
cheese grater
paper towels
knife and cutting board
medium bowl
measuring cup
measuring spoons
PROCESS: Cut the cucumber in half lengthwise and scoop out the seeds. Grate the cucumber over a few paper towels and squeeze out the moisture. Place the shredded cucumber into a medium bowl. Thinly slice the mint leaves and add them to the bowl. Add all the other ingredients and stir it well. Refrigerate until ready to serve.
I hope you enjoyed this article on teaching kids about India! Check back here – and Subscribe to my YouTube channel – for more kid-friendly geography ideas! Namaste.
World Geography Wednesday Visits China
I’ll never forget my first time watching a Chinese film at the Downer Theater in downtown Milwaukee. It had worn red carpet, a sweeping staircase, and gold-gilt trim around the faded movie posters and mid-century modern wall sconces. I was there to see CROUCHING TIGER HIDDEN DRAGON, and the theater did not disappoint.
Neither did the film.
The Chinese landscape onscreen was elegant and hauntingly beautiful, a juxtaposition of raw nature and stark architecture. Towering trees and ancient bamboo groves were set against geometric courtyards of pristine gray stone, carved ebony doors, and red walls with inlaid gold. And don’t even get me started on the gorgeous costumes.
“I often feel like an outsider wherever I go, so I’m always attracted to stories about identity and the meaning of home.” – Chloé Zhao
Co-Writer and Director of superhero film ETERNALS
Teaching Kids About China
Though a trip to China isn’t in my family’s immediate future (or budget, sadly), we can still visit it online. For this World Geography Wednesday, we started by watching “China: Pandas – Travel Kids in Asia”, which takes place at the Wolong National Nature Reserve in Sichuan Province. My kids’ favorite part was learning they made paper and masks out of dried panda poo.
Hey, I never said my children were enlightened.
Then we pulled out our maps of Southeast Asia, China, and Beijing.
I was shocked to see how many different types of topography China has: terrace farms, deserts, mountains, rivers, rain forests, and even tundra. It makes sense since China is the third-largest country in the world based on land mass.
Then we read, “Day of the Dragon King” by Mary Pope Osborne, and some Chinese fables from “World of Enchantment: Legends and Myths” and “Fairy Tales and Fables” by Gyo Fujikawa.
Chinese Culture
Considering how large China is, it should be no surprise that the country is connected by a vast network of railways. In fact, if you laid China’s railways end-to-end, they could encircle the Earth twice!
Here are some more fun facts about China:
- Soccer actually originated in China. It was called “tsu-chu”, which means “kicking the ball”.
- The Chinese national animal is the Giant Panda. Seriously – go watch the video, they’re adorable.
- The Great Wall of China is the longest man-made structure in the world. It’s over 13,000 miles long!
- The Chinese New Year celebration lasts 15 days.
- Ice cream was invented in China 4000 years ago.
Cooking Chinese Food
But enough learning, it’s time to eat!
Foodie Police Disclaimer: I understand Chinese cuisine is extremely complex and varied. This menu is just to give my kids a general idea of what Chinese food is like.
Drinks and Nibbles
We started with a Chinese tea blend. This one is Kyoto Rose, a sencha-style green tea mixed with rose petals. Despite its fancy, delicate flavor, my kids loved drinking it.
Though…it’s probably because they got to pick their own teacup from my collection.
Since the main course would be assembled at the table, I served a hearty starter dish. I’d rather my family not be starving while trying to assemble fiddly lettuce wraps!
First, we had chicken eggrolls. I’m not a hero, so these were store-bought.
Then I served a quick ramen noodle stir-fry with mushrooms, onions, and tofu. My son doesn’t like the texture of beans, so the tofu messed with him a bit. But we all loved the flavor and were much more patient for the main course!
Main Course
The main attraction was pork lettuce wraps. Lettuce wraps are popular in many countries in Southeast Asia. This Chinese recipe is called san choy bow.
Basically, it’s marinated pork (usually ground, though I used a roast) and rice stuffed inside a Bibb lettuce leaf wrapper. Iceberg lettuce is cheaper, but it tends to crack and make a mess. Fair warning.
Julienned raw vegetables, bamboo shoots, fresh herbs, and chopped peanuts are the usual toppings. Pro tip: Blot any wet veggies (like cucumbers) with paper towels when prepping.
If you’d like to learn how to make Chinese lettuce wraps, check out my video: WGW Visits China.
Dessert
Ah, dessert! My family adores mangos, so I made a rich coconut mango pudding. It’s super easy to make, so I’ve added the recipe below. Enjoy!
Coconut Mango Pudding
INGREDIENTS:
2 large mangoes, chopped
½ cup water
1 packet of plain gelatin
1/3 cup sugar
1 cup coconut milk
whipped cream
toasted, shredded coconut
TOOLS:
cutting board and knife
blender
measuring cup
rubber spatula
small pot
whisk
PROCESS:
Put the chopped mango in the blender and blend it until it’s a smooth puree. Then leave it in there.
In a small pot over high heat, heat the water until it boils. Turn off the heat, and whisk in the gelatin packet, stirring nonstop to prevent lumps. Add the sugar to the hot mixture and stir until the sugar is dissolved.
Add this sugar mixture to the mango in the blender. Add coconut milk and blend it until all the ingredients are combined. Pour the pudding mixture into individual bowls (or a shallow serving dish) and refrigerate for at least 2 hours. Top with whipped cream and toasted coconut right before serving.
I hope you enjoyed this article on teaching kids about China! Follow me for more kid-friendly geography ideas.
World Geography Wednesday Visits Australia
When I worked for Marine Turbine Technologies (MTT), I met an Australian production team filming a documentary on biodiesel. For three days, they filmed MTT’s turbine-powered pickup truck – nicknamed a “ute” in Australia – which could run on biodiesel. My time with the Aussie crew (and later binge-watching episodes of Bondi Beach) taught me there’s a lot more to this wild and wonderful country than the Sydney Opera House. So this week, World Geography Wednesday visits Australia!
Teaching Kids About Australia
To introduce your kids to Australia, I recommend watching “Tour Australia: Kakadu National Park”. Kakadu is the largest national park in Australia with eight different habitats and numerous alfresco Aboriginal Art galleries. I would love to see those in person!
We pulled out our maps of Oceania, Australia, and New Zealand. Then we read “Dingoes at Dinnertime” by Mary Pope Osborne and “Just Another Ordinary Day” by popular Australian cartoonist Rod Clement. We’d already seen “Finding Nemo” of course, but later in the week, we watched it just for fun.
Australian Culture
Fun fact: Many of you know that the vast, central desert is called the Outback and that most Australians live along the coast in modern cities. But did you know the word “selfie” was actually invented by an Australian in 2002? They really love their slang!
Before the British arrived in the 1700s, Australia was inhabited mostly by Aborigines, the Native peoples of the mainland and many of its islands. They lived off the land, eating plants, animals, and insects. I wonder if they ate phasmids, a prehistoric-looking insect – nicknamed “tree lobsters” – that are nearly extinct…
Hard pass on the bugs, but I’d eat almost anything else Australian. Especially Macadamia nuts and Granny Smith apples, both named after the Australian people who cultivated them: John Macadam and Maria Ann Smith.
“…I signed by my initials, hoping people wouldn’t bother to wonder if the books were written by a man, woman, or kangaroo.” – P.L. (Pamela Lyndon) Travers
author of “Mary Poppins”
Cooking Australian Food
Enough learning; it’s time to eat!
Australians love to host a good “barbie”, which is slang for barbecue. And since most Aussies live on the coast, they eat a lot of seafood. I don’t have an outdoor grill (gasp!) but I’m good at improvising. So…shrimp on the barbie it is!
Foodie Police Disclaimer: I often simplify things to make it possible to prepare these meals on a school night. I’m just trying to give my kids a general understanding of what Australians eat.
Drinks and Nibbles
For starters, I served pumpkin soup topped with chopped Macadamia nuts and a drizzle of olive oil. Traditionally this would be made with a Queensland blue pumpkin, a large Australian variety. My kids aren’t big on soups, but they enjoyed it and ate it all.
Main Course
For the shrimp skewers, I marinated the shrimp in butter, lemon, garlic, onions, and fresh herbs. Then I broiled them for about three minutes per side. I also made grilled chicken breasts with a honey mustard glaze.
For more details, check out my YouTube video on how to cook shrimp on the barbie: World Geography Wednesday Visits Australia.
No barbecue is complete without salads, so I made two: a raw broccoli salad and a pasta salad with fresh veggies. For your barbecue, just make any salads your family likes and you can’t go wrong.
Dessert
I made two desserts because they went well together: Anzac biscuits and Pavlova. Anzac stands for “Australian and New Zealand Army Corps”. Loved ones would ship these cookies to ANZAC soldiers during WWI because they stored well. They also happen to be delicious! I’ve included the recipe below in case you’re interested.
Technically, both Australia and New Zealand claim the invention of Pavlova. It’s based on a very delicate meringue topped with whipped cream and fresh fruit. I’m not a baker, but it came out just fine! My son thought the chewy texture was suspicious, but my daughter devoured hers.
Anzac Biscuits
INGREDIENTS:
2/3 cup shredded coconut
1 cup rolled oats
1 cup flour
1 cup sugar
pinch of salt
1 stick of butter (1/2 cup)
2 TBSP golden syrup or honey
1 ½ tsp baking soda 2 TBSP water
TOOLS:
measuring cup
measuring spoons
mixing bowl
large spoon
medium pan
cookie sheet
oven mitts
PROCESS:
Preheat the oven to 350˚. In a large bowl, mix the coconut, oats, flour, sugar, and salt.
Combine the butter and golden syrup in a medium saucepan over medium heat. Stir until the butter melts. Add the baking soda and water and stir until the baking soda dissolves.
Pour this mixture into the bowl with the flour mixture and mix well.
Roll the dough into 1” balls and place them on a cookie sheet a few inches apart. Flatten them into discs and bake for 15 minutes, or until light brown. Leave them on the cookie sheet to cool.
I hope you enjoyed this post on teaching kids about Australia! Follow me for more kid-friendly geography ideas.
World Geography Wednesday Visits Egypt
I recently re-read the Biblical story of Joseph, who eventually became the Pharoah’s advisor in Egypt. I’ve never been to Egypt, but the images the story evoked – the ornately embroidered robes and jewelry, gold plates and cups, the hot desert, and camel trains – inspired me to teach my kids about this exotic African country.
“And Pharaoh said to Joseph, “See, I have set you over all the land of Egypt.” Then Pharaoh took his signet ring from his hand and put it on Joseph’s hand, and clothed him in garments of fine linen, and put a gold chain about his neck. And he made him ride in his second chariot.” – Genesis 41:41-43
Teaching Kids About Egypt
For World Geography Wednesday, we started by watching “Egypt: Mummies – Travel Kids in Africa” about two kids visiting the capital city Cairo. My son and daughter were wide-eyed watching them mummify a toy cat after buying all the spices they needed in the bazaar. I’m not sure they’ll ever look at their own stuffies the same way again!
(If your kids are old enough, you could also watch “The Mummy Returns”, rated PG-13. It’s fictional but has beautiful imagery of Egypt.)
Then we looked at Arabic letters and pulled out our maps of Northern Africa, Egypt, the Nile River, and Cairo. One book I highly recommend for kid-friendly geography facts is “The Atlas Obscura Explorer’s Guide for the World’s Most Adventurous Kid”. Before bed, we read “Mummies in the Morning” by Mary Pope Osborne.
Egyptian Culture
Here are some random facts about Egypt:
1. Honey was used as currency in ancient times.
2. Watermelon was Egypt’s first recorded crop (hence the dessert we chose).
3. Archaeologists recently discovered the coastal city Heracleion which had sunk into the Mediterranean Sea.
4. Cleopatra was actually Greek.
5. The 365-day, 12-month calendar was invented by Egyptians.
Egyptians also invented eyeliner. Both women AND men of high status wore it, not just to look better but also to protect them from wrinkles formed by constant exposure to the desert sun, wind, and heat. (I’m not sure how it would accomplish that, but OK.)
Cooking Egyptian Food
Enough research, it’s time to eat! I dusted off my “jeweled” goblets and “gold” chargers for this meal, and the kids got a kick out of it! They even volunteered to help me cook, which they don’t normally do.
Foodie Police Disclaimer: I usually simplify recipes to make it possible to prepare these meals on a school night. Have mercy on me! The idea is just to give my kids a general understanding of Egyptian food.
Drinks and Nibbles
Mint tea is a staple in Northern Africa, so I made iced mint tea. Considering I normally serve them water with meals, they loved this sweet, fresh drink.
Our starter was baked feta-cheese balls, called gebna makleyah. They were fiddly to make and the cheese I used wasn’t very strong, but they were good. I served them with honey-nut pitas, which my kids made me promise to make again soon.
Main Course
The main course was beef shish kebabs. We marinated the beef overnight in Egyptian spices and onions. My kids helped with the assembly the next day and got to choose their own kebabs for supper. It was fun! I made biram ruz on the side, a rice dish baked with heavy cream.
I served the kebabs with basil pesto hummus, mostly because we grow our own basil and the kids adore it. You could always just use regular hummus – it’s all good! I’ve included the recipe below in case you’re interested.
Dessert
After the heavy beef, rice, cheese, and hummus, it was refreshing to have a light watermelon sherbet for dessert.
Basil Pesto Hummus
INGREDIENTS:
bunch of fresh basil leaves
handful of pine nuts
olive oil
salt
store-bought hummus
TOOLS:
small food processor
rubber spatula
PROCESS:
Pull all the basil leaves off the stems and discard the stems. Wash the leaves and pat them dry with paper towels. Put the leaves into the food processor, being careful not to cut yourself when you push them down. Add a handful of pine nuts, a drizzle of olive oil, and salt. (If you’re making pesto for pasta, you would also add parmesan cheese at this time. I don’t use it with hummus.)
Turn on the food processor and chop everything until it’s finely minced, scraping down the sides with a rubber spatula as needed. Add a little more olive oil if it gets too pasty. Taste it and add more salt if necessary. Once it’s ready, spoon it on top of your hummus and serve.
I hope you enjoyed this article on teaching kids about Egypt! Follow me for more kid-friendly geography ideas.
World Geography Wednesday Celebrates Switzerland
Food is one of my love languages. I often tell my kids, “I love you more than chocolate and cheese.” My daughter shortened this to, “I love you more than fondue!” and she’s not wrong. With Valentine’s Day around the corner, we decided to celebrate Switzerland for World Geography Wednesday with its national dish: fondue!
“Fondue” comes from the French word “fonder”, which means to melt. It was invented out of necessity when people living in the Swiss Alps had to rely on cheese, wine, and bread to get them through winter. As the bread became stale, the alpine locals would melt cheese with wine and dip the dry bread into it.
The first time I visited Switzerland, I was fortunate enough to meet some English-speaking alpine hikers in the town Interlaken. They were one person short of a planned hike along the Jungfrau Mountain Range and invited me to join them. I had zero hiking experience, but I was young, optimistic, and healthy (so, basically invincible) plus I had proper hiking boots and a backpack. Naturally, I said, “Yes!”
“Space and light and order. Those are the things that men need just as much as they need bread or a place to sleep.” – Le Corbusier, born Charles-Édouard Jeanneret
famous Swiss-French architect
Teaching Kids About Switzerland
To kick off World Geography Wednesday, we watched the 2005 release of Heidi. It had the most breathtaking Swiss scenery imaginable. Fair warning: Younger children might think it’s boring or sad, but my kids really enjoyed it.
Then we pulled out our maps of Western Europe, Switzerland, and the capital city Bern. I dug out my photo album from my time in Interlaken and showed my kids how much cooler I was back when I was twenty.
Swiss Culture
Let’s start with watches. Want to know why the Swiss are typically excellent at designing impeccable timepieces? It’s because their country’s infrastructure is perfectly punctual, so their watches had better be accurate! For kicks, we’d clock what time the trains would roll in and compare it to their stated arrival time. They were always exactly on time.
Speaking of sharp, the Swiss company Victorinox is world-famous for making pocketknives. You might even have one of these multi-purpose tools complete with mini scissors, tweezers, and a wine bottle opener. Lord knows I used the heck out of mine backpacking across Europe. American soldiers in WWII called them “Swiss Army knives” because they couldn’t pronounce “Offiziersmesser”.
Cooking Swiss Food
Enough research; it’s time to eat!
Traditionally, fondue is prepared in a flameproof casserole dish called a caquelon. I don’t have one, so I just used my regular heavy-bottom pots.
It’s also usually prepared over an open flame, then moved to the table and served over a candle or alcohol burner. Since this was a school night, we multitasked with my double-burner and ate the cheese and meat fondues at the same time. While our meats were cooking, we ate the cheese; we just went back and forth.
Drinks and Nibbles
You could serve this with a dry white wine or fruit brandy, like schnaps (not to be confused with the sickeningly-sweet schnapps you got hungover on in college). My husband and I drank a ten-year-old white port because it was on sale at my grocery store.
As for my kids, with all the salt and sugar on the menu, I just gave them water.
Cheese Course
Ah, cheese! For the cheese course, you can use any dipper you like: fruit, vegetables, breads…anything. The veggies can be raw, blanched (steamed for a few minutes to soften them), or roasted for added depth of flavor. Just put everything on a serving platter, then allow your kids to pick what they want and put it on their plate. That way, you can see how much they’re eating so they don’t get overstuffed. (Remember, you want to save room for the chocolate course!)
My kids have big appetites, so I encouraged them to try two bites of everything, then go back for their favorites. Everyone’s favorite ended up being the underripe pear, which normally they don’t even like. So be adventurous, and have fun!
The cheese you choose varies from region to region: fondue Neuchatel uses Gruyére and Emmental; fondue Vandois adds a lot of garlic; while fondue Fribourg is prepared with ripe Vacherin cheese. My family loves a young, creamy Gouda (we lived in Holland for three years), so I added that to Emmental and Gruyére.
Here’s my video on how to make cheese fondue: “World Geography Wednesday Visits Switzerland for Valentine’s Day”. It’s really easy, and you can screenshot the ingredients.
Just remember to add a few tablespoons of cornstarch to your shredded cheese to help it combine smoothly. Also pour in about a cup of white wine or milk so it’s not too thick. And don’t omit the nutmeg! Trust me on this one.
Main Course
The meat course is unique in that you’re cooking raw meat in broth at the table. I portioned out the meats according to what my kids can eat, then put the pieces into individual bowls to avoid cross-contamination (where they touch the raw meat with their eating fork). For younger kids, I might just grill all the meat pieces and let them dip it in the broth to heat it back up.
For the broth, I cooked it on the stove a few hours earlier, then let the herbs, onions, and other aromatic veggies steep. Right before we started eating, I strained the herbs and veggies out and heated the broth back up at the table.
To cook the meat, you need to turn the broth on high for a rolling boil. The meat should be cut thin enough to cook quickly: half a domino-size for beef, pork, or chicken; a small cube for fish. We used the two-minute hourglass timer my kids use to brush their teeth. It worked so well!
My meat fondue recipe is below, if you’re interested.
The real hero here is the dipping sauce! You can buy individual salad dressing cups in your grocery store deli (honey mustard, blue cheese, etc.) or use whatever you have in your pantry. We used a mild Thai sweet chili sauce, a tangy curry mayo, and a red wine and onion gravy (I got a little fancy and made that one). Our favorite combo was the salmon with sweet chili sauce and the lobster with curry mayo.
Dessert
What’s fondue without a chocolate course? I see dessert recipes for fruit fondues, like apricot or applesauce, but in my family, we’re all about chocolate! The trick is to add enough cream or milk that it doesn’t stick to the bottom of the pot. You can use a bain-marie (double boiler) so it doesn’t scorch, but I just kept the heat on low and stirred it often. It wasn’t hard.
Enjoy! And Happy Valentine’s Day!!
Meat Fondue
INGREDIENTS:
6-8 cups beef broth or chicken stock
1 cup of red wine
1 cup of sliced mushrooms
1 handful of fresh rosemary (or 1 TBSP dried)
1 TBSP thyme
minced garlic
diced onion or shallot
1/3 pound of meat* per person (*shrimp, steak, and salmon are our favorites)
TOOLS:
large measuring cup
knife
cutting board
heavy-bottom pot, or fondue pot
slotted spoon
fondue forks
PROCESS:
Cut your meat into small bite-sized pieces, similar to half of a domino. Divide the raw meat into individual bowls for each person. Make sure the raw meat doesn’t come into contact with their other food.
Put the broth, wine, mushrooms, garlic, onion, and herbs into a pot and turn the heat on High. When it starts to boil, stab a piece of meat onto your skewer, put it in the pot, and cook it for about 2-minutes for each piece. If you’re cooking chicken or pork, let it cook for 3-4 minutes. When the time is up, remove the skewer and put the cooked meat on a clean plate to let it cool for a few minutes. (If your meat falls off the skewer into the broth, fish it out with a slotted spoon.) You can dip the cooked meats into honey mustard, blue cheese dressing, peanut satay sauce…the sky is the limit!
I hope you enjoyed this article on teaching kids about Switzerland! Follow me here, or at my YouTube Channel “WORLD GEOGRAPHY WEDNESDAY”, for more kid-friendly geography ideas.
World Geography Wednesday Visits Thailand
The first time I visited a Buddhist temple was in Louisiana, at Avery Island Jungle Gardens. Its Buddha statue is around 900 years old and overlooks a lily pond with a stone bridge. Many years later, my husband proposed to me on that stone bridge. We take our kids there every few years, and they always love to play in the bamboo.
Otherwise, my knowledge of Southeast Asia (where the majority of Buddhists live) is pretty limited. What I do know is that I’ve never met anyone who didn’t love Thai food, including my kids. And Thai temples are among the most beautiful architecture I’ve ever seen.
“Sometimes I like to observe details—textures, little movements of things, shifting shadows. The focus is not only on the characters. Everything is a character.” – Apichatpong “Joe” Weerasethakul
Famous Thai film director
Teaching Kids About Thailand
For this World Geography Wednesday, we started by watching Thailand: Tigers – Travel Kids in Asia through National Geographic Kids Entertainment. It’s about a Tiger Temple just west of the capital Bangkok, where monks give shelter to orphaned Indochinese tigers.
Then we pulled out our maps of Southeast Asia, Thailand, and Bangkok. A Google search for Thailand attractions had us hungry and wishing we could book a flight.
Thai Culture
Let’s start with markets. Bangkok alone has over 100,000 street vendors selling food, clothing, medicine, everything. One of Thailand’s biggest tourist attractions is the Ayothaya Floating Market, which covers 70 acres in Phra Nakhon Si Ayutthaya Province. In addition to selling food from each region, they do cultural reenactments with traditional costumes and even elephant rides.
Thailand’s iconic long-tail boat is called “ruea hang yao”. They’re handmade wooden vessels that are used for beach tours, river cruises, city travel via canals, selling goods – you name it.
Cooking Thai Food
Enough research, it’s time to eat! I even busted out my fancy wedding tablecloth and place settings for this one. Maybe not elaborate enough for a temple, but it was certainly good enough for us.
I’m not experienced at cooking southeast Asian food, so it took me a long time. But you can use shortcuts by buying some of this stuff pre-made at the grocery store – especially the sauces.
Foodie Police Disclaimer: If you’ve read my other posts, you know I often simplify things to make it possible to prepare these meals on a school night. The idea is just to give my kids a general understanding of Thai food.
Drinks and Nibbles
Authentic or not, every Thai restaurant I’ve ever been to had Thai tea on the menu. My kids were in heaven with all that sugary-sweet condensed milk and caffein – which I normally don’t give them.
The starter was Thai crab cakes, “Thod Mun Pla”, which were surprisingly easy to make and savory. Everybody LOVED them, so I’ll definitely make this again. Traditionally you dip them in a sweet chili sauce, but I forgot to buy it and ran out of time to make it from scratch.
(No, that’s not an ant on my plate. That’s my Calamityware dinnerware. My husband gave me a set for Christmas, and I squealed like a girl at a BTS concert.)
I served the crab cakes with a fresh cucumber salad, “a-jaad”. Normally you use a chili pepper, but I used jalapeño. If you’re making this for children, make sure to remove the pepper’s ribs and seeds.
Main Course
The main attraction was pork ribs with Thai peanut sauce, “Saus Kacang”. You can buy a bottle of peanut sauce at the grocery store, but I made my own. The number of ingredients was bonkers, but it was incredibly flavorful, fresh, and simple to make: You just throw it all in a pot for five minutes over medium heat, then purée it. It would also be delicious over roasted chicken.
The side dish was Malay curried rice noodles with stir-fried veggies. I’d never cooked rice vermicelli before and was surprised at how fast and easy it was. Broken record warning: My kids loved it. I’ve included the recipe below in case you’re interested.
Dessert
For dessert, I made coconut sticky rice with mango. Honestly, I make this all the time, so it wasn’t super-duper special. But it’s still a family favorite.
Curried Noodle Stir-Fry
INGREDIENTS:
2 bunches of rice vermicelli noodles
chili oil or olive oil
1 onion
1 red bell pepper
pack of snow peas or sugar snaps
minced garlic and ginger
* 1 lb peeled raw shrimp
3 TBSP curry powder
1 can coconut milk
3 green onions
large bunch of fresh basil
TOOLS:
medium pot
knife and cutting board
colander
large pan, or wok
large spoon
PROCESS:
Soak the rice noodles in a pot of water. While that’s soaking, chop the onion, red bell pepper, and snow peas. Put the pot of water and noodles on the stove and turn the heat on High. Let it boil for 2-3 minutes only, then drain it.
While the water is heating, put the chili oil in the pan and turn the heat on High. Add the onions, garlic, and ginger and sauté for about 5 minutes. Then add the red bell pepper, snow peas, and salt (* if you want to add shrimp, do it now) and stir-fry everything for 3-5 minutes. Add the coconut milk and curry powder and stir well. When the coconut milk is heated through, turn off the heat.
Once the noodles are done, add them in and stir, pulling the noodles apart with a fork to make sure they get evenly coated with curry sauce. Taste it and add more salt and curry powder if necessary. Top it with chopped green onions and fresh basil.
I hope you enjoyed this article on teaching your kids about Thailand! Check back here for more kid-friendly geography ideas.