Thursday, October 10, 2013

Spaghetti with Clams, Mussels, and Tomatoes

We eat a lot of pasta in our house. Luckily, it’s so versatile that the options are truly endless. With all the fresh and dried varieties available in stores these days, you could probably combine a different type of pasta with a different sauce every day for years and never get bored.
But while I cook pasta quite frequently, it’s rare that I get to incorporate my favorite ingredients: fresh, locally caught seafood. The only exception is this spaghetti dish, topped with fresh clams and mussels—even in landlocked Umbria, it’s usually possible to find both bivalves at the market.
Many folks get nervous about buying fresh clams and mussels, since they have a reputation for requiring a lot cleaning before use. It’s true that they need a little extra care, but once you learn the basics of choosing, storing, and preparing them, the process becomes significantly less intimidating.
Like all fresh seafood, mussels and clams should smell of the ocean—like salt and seaweed, but not at all fishy. The shells should be tightly closed, with no chips or cracks. If you spot one that’s partly opened, give it a tap; if it doesn’t close immediately, it should be discarded. Similarly, any clams or mussels that remain tightly sealed after the recommended cooking or steaming period should never be forced open and eaten.
Once you get your clams and mussels home, immediately unwrap them and store them in a dry bowl in the refrigerator until needed. Though they can keep in the fridge for up to two days, you should generally cook shellfish the same day that you buy it.
When preparing your clams and mussels for this recipe, remove any dirt, sand, or seaweed clinging to the shells by scrubbing them with a firm brush under cool running water. Then, about 20 minutes before cooking, soak them in fresh, cool water with two tablespoons of cornmeal. This will help purge any sand remaining within. Finally, if your mussels still have seaweed, also called a beard, use a towel to gently pull it off the shell just before cooking.
Source: culinaryyounie

Braised Lentils Topped With An Olive Oil Fried Egg, Italian Food

Umbrians love their lentils, and the tiny, beige lentils grown in the fields around Castelluccio are wonderful. Lentils can be used in soups, salads, or when braised make a great side dish for grilled or roasted meats. One of my favorite ways to enjoy braised lentils for a light dinner, is simply topped with an egg as shown in the photos. When you cut into the egg, the yolk will run into the lentils creating a delicious flavor and creamy texture. Lentils are also very good for you, being very high in dietary fiber which is known to lower cholesterol, prevent heart disease, and stabilize blood sugar. Of all legumes and nuts, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians. Although lentils include such beneficial nutrients like fiber, protein, minerals and vitamins, they are also low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but will leave you feeling full and satisfied.
When choosing lentils, use the small green or beige lentils, not the larger orange ones, and the smaller lentils retain their shape and texture better, while the orange lentils can become mushy. I had fresh, local sweet corn in my refrigerator when I made this dish, so I added some into my pot, but sweet corn is not a typical ingredient found in Italy, so feel free to leave it out if you prefer. To make this dish vegetarian, simply leave out the pancetta, and use vegetable and not chicken broth.
Yield: Serves 4
Prep Time: 15 mins
Cook Time: 45 mins

Ingredients:

1 Tablespoon Olive Oil
4 Ounces, Finely Chopped Pancetta
3/4 Cup Finely Diced Onion
3/4 Cup Finely Diced Carrot
3/4 Cup Finely Diced Celery
3/4 Cup Sweet Corn
2 Garlic Cloves, Peeled & Minced
1 Tablespoon Finely Chopped Fresh Thyme
1 Tablespoon Finely Chopped Fresh Rosemary
3 1/2 Cups Chicken or Vegetable Broth
2 Cups Dry Beige or Green Lentils
Salt & Pepper
To Serve:
3 Tablespoons Olive Oil
4 Large Eggs
Salt & Cracked Black Pepper

Directions:

In a large pot over medium heat, warm the oil and add the pancetta.
Cook, stirring often until the pancetta is cooked and lightly browned, about 5 minutes.
Add the onion, carrot, celery, corn, and garlic, and mix well.
Cook for 3 to 4 minutes, stirring often.
Add the broth, lentils, thyme, and rosemary and bring to a boil.
Reduce the heat to low, and cook until the lentils are tender to the bite, about 30 minutes.
Season with salt and pepper.
In a frying pan, heat the remaining 3 tablespoons of oil and fry the eggs just until the whites are cooked through.
Serve the lentils in individual bowls, then top each with a fried egg.
Drizzle the leftover oil over the eggs, and season with salt and cracked pepper.
Source: culinaryyounie

Regional Food Specialties in Indonesia


Each region of Indonesia has its own specialties and there is great variety in the cuisine available. One of the most famous is West Sumatran or Padang food, which uses a lot of chili, spices and santan. Padang dishes include rendangkalio (similar to rendang but the sauce is not reduced and thickened), gulai(a spicy curry), kari (curry), dendeng balado (thin sliced and crisp fried beef with red chilies). Padang food is Indonesia’s version of fast food. All the food is cooked in advance and displayed on dishes stacked up in the window of the often distinctively decorated restaurants. When you come in and sit down at a table, waiters will immediately appear bearing 10 or 12 small plates of different dishes along their arms and a huge variety of food will be set down on your table, along with a plate of rice and a glass of hot tea for each person. You may choose whatever you like and at the end of the meal the headwaiter will check all of the dishes to count what has been consumed. Needless to say you pay only for what you have eaten. Some recommended Padang restaurants are those in the Sederhana chain, Natrabu, Nasi Kapau and Sari Bundo.

Central Javanese food tends to have a sweeter taste with palm sugar or the dark sweet type of soy sauce being added to most dishes. Traditional dishes from Central Java include ayam goreng (spiced fried chicken), ayam panggang (broiled chicken cooked with either soy sauce or santan and spices), semur daging (beef braised in soy sauce), empal daging (slices of beef cooked with spices then fried), opor ayam (chicken in mild white curry sauce), gudeg(jackfruit cooked in santan and served with chicken, egg and soybean cake) and sayur asem (tamarind flavored vegetable soup). One of the specialties of East Java is rawon (diced beef cooked in spicy black sauce). You can find Javanese fried chicken at Mbok Berek Ny Umi and gudeg at Gudeg Bu Tjitro.

In West Java, the Sundanese use fewer spices but some kind of sambal is always served with meals. Sambal is a hot and sometimes spicy sauce or relish served as an accompaniment to other dishes. Take only a tiny portion and taste with caution! Acar (pickled cucumbers and carrots with little green chilies – the hottest ones!) is also frequently served, along with krupuk (prawn crackers) or emping (nut crackers). Sundanese meals generally include lalab (a selection of raw or lightly cooked vegetables) with each mouthful being dipped first in sambal, as well as the Sundanese version of sayur asem or sayur lodeh(vegetables cooked in santan). In addition to nasi timbel mentioned above, Sundanese restaurants usually offer fried or barbecued fish or chicken as well aspepes ikan (marinated fish wrapped in banana leaf and grilled). In Jakarta you can find Sundanese food at Dapur Sunda, Padzzi Pondok Ulam, Ratu Kuring and the Sari Kuring chain.Pork is rarely consumed in Indonesia due to the Muslim teachings against its consumption by the faithful. However the Hindu people of Bali are well known for their pork dishes, such as babi kecap (pork braised in soy sauce) and sate pentul (minced pork sate) as well as ayam/daging bumbu Bali (chicken or beef in chili and tamarind sauce), lawar (raw vegetable salad) and duck dishes such as bebek bangor (crispy duck) and bebek betutu (smoked duck). For Balinese food try Ajengan, Bebek Bali or Bebek Bengil.Food from Manado, North Sulawesi is also very popular and focuses on seafood with many dishes being fiery hot. Manadonese specialties include ikan kuah asam (fish with tamarind sauce), ikan cakalang garo rica (fish with chili), ayam rica-rica (grilled chicken with chili), cumi/ayam woku belanga (sautéed squid or chicken with spicy green chili sauce), sayur Manado (hot and spicy mixed vegetables) and ayam isi di bulu (chicken cooked slowly inside a bamboo tube with green chili sauce). You can find these dishes at Cak Tu Ci, Waroeng Camoe-Camoe and Ikan Bakar Manado Rica-Rica.


In addition to the restaurants mentioned above serving regional cuisines, there are also numerous restaurants in Jakarta offering a general selection of Indonesian food from across the archipelago. Some recommended restaurants for starting off your culinary journey through Indonesia are: Sate Khas Senayan, Dapur Tempo Doeloe, Klub 45, Waroeng Podjok, Para Para, Kafe Foto, and the more upscale Bumbu, Kafe Museum and Oasis famous for its traditional presentation of rijstafel.


Many hotels, such as the Borobudur, Dharmawangsa, Sahid Jaya and Sheraton Bandara, also have special Indonesian restaurants or coffee shops which serve excellent Indonesian food in addition to international cuisine.


Enjoy tasting Indonesian food, and as they say in Indonesia: selamat makan! (enjoy your meal!)

Source: culinaryyounie

Some Japanese Cuisine


Ramen is a noodle soup that was originally imported to Japan from China in the Meiji Period. In more recent decades, it has become a very popular dish in Japan, adapted to the Japanese taste. Ramen restaurants (ramen ya) number in the thousands, and instant ramen (invented in 1958) is popular both in and outside of Japan.
Ramen noodles are about as thin as spaghetti and are served in a soup that varies based on region, city and even specific vendor. Ramen's popularity stems in part from the fact that it is so inexpensive and widely available, making it an ideal option for budget travelers. In addition to freshly prepared ramen at ramen ya, supermarketsand convenience stores offer a large selection of instant ramen bowls.
Though ramen can be considered a one dish meal, gyoza are a common side dish offered at ramen ya. These Chinese style, pan fried dumplings are eaten with a soya and vinegar sauce. Shichimi (red chili mix) is usually available on the table to be added according to taste.
Ramen can be classified according to its soup base. The most popular ones are:
  • Shoyu Ramen: Brown, transparent, soya sauce based soup
  • Miso Ramen: Brown, non-transparent, miso based soup.
  • Shio Ramen: Transparent, salt based soup.
  • Tonkotsu Ramen: White, milky, pork based soup.
Ramen can also be named according to its ingredients. For example, chashumen is a ramen dish that features barbecued pork as toppings.
Source: culinaryyounie

Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in theJapanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi.
Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Some of the most popular kinds of sashimi are:
  • Maguro: Tuna
  • Toro: Fatty Tuna
  • Ebi: Prawn
  • Saba: Mackerel
  • Ika: Squid
  • Tako: Octopus
Source: culinaryyounie

Okonomiyaki is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking". The dish is available all over Japan, but is most popular in the west, particularly the cities of Hiroshima and Osaka.
Okonomiyaki is sometimes translated into English as "As-you-like-it Pancake". However, this may be misleading. Though it does consist of batter cooked on a griddle, okonomiyaki has nothing of the sweetness or fluffiness of pancakes, not to mention that it is usually filled with octopus, shrimp, pork, yam or kimchi. A more accurate comparison, which is also made, is between okonomiyaki and pizza.
In Japan, people usually eat okonomiyaki at restaurants that specialize in the dish. At some of these restaurants the dining tables are each equipped with an iron griddle ("teppan"), and customers are given the ingredients to cook the meal themselves. As this can be rather daunting, the stages of cooking are enumerated below. Information about regional variations can be found thereafter.
Source: culinaryyounie


Jayook Bokum and Donkatsu, Korean Food


Jayook bokum also known as jaeyook kimchi bokum, is a delicious Korean dish that consists of marinated pork loin which are stir-fried with kimchi and red chili pepper paste, gochujang. When making jaeyook bokum, gochujang is the key base sauce to this dish which determines the flavor and its level of spiciness. Depending on one's taste, spiciness can be softened by adding more soy sauce and less gochujang and red chili powder to the sauce mix.
Jayook bokum can also be prepared with thinly sliced pork belly strips, much like what's found in samgyupsal. Tofu is a great addition commonly found alongside this dish but it is sometimes eaten with a bowl of steamed, white rice to compliment its spiciness. Pork meat are initially cooked over a medium to high heat and then stirred fried with gochujang, kimchi, onions, carrots, scallions and other optional vegetables.
Some prefer pork to be crispy and bacon-like prior to stir-frying all ingredients together. Jayook bokum is popular as an appetizer while drinking soju but also great and hearty as a meal with rice and many other side dishes.

Source: culinaryyounie


Donkatsu is originally a Japanese dish that was first introduced in the late 19th century but it's now commonly found in Korean restaurants everywhere. It’s a popular Asian dish that consists of breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces. It is generally served with bop (steam white rice), vegetables such as broccoli, radish, shredded cabbage and/or miso soup.
Either pork fillet or pork loin cut may be used and the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried. Regardless of the presentation, donkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce that uses puréed apples as a principal ingredient. Different variation of donkatsu exists which chicken or beef can be used as an alternative to pork.
 Source: culinaryyounie

Dak Galbi, Korean Food


Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors.  All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony.
During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried with sesame leaves, leeks, sweet potatoes, tuk (rice cakes), cabbage and yang nyum jang which is the spicy base sauce of this dish. This sauce is composed of gochujang (red chili pepper paste) seasoned with additional gochugaru (red chili pepper flakes), minced garlic, sesame oil, soy sauce, pepper and sugar.

While cooking, all ingredients are twirled and tossed for about 10-15 minutes by the waiter/waitress so no need to do it yourself.  Usually, when the cabbages are cooked, it's an indication that the dish is ready to eat. And finally, an option to mix in additional noodle or bop(rice) to compliment this meal is available as well. Depending on the restaurant, its spiciness may vary from mild to hot at times and its variation in ingredients may also differ having unique end results.

Source: culinaryyounie

Tuesday, July 23, 2013

Travel The World: Wakatobi Amazing Diving Sites

Travel The World: Wakatobi Amazing Diving Sites: Wakatobi sites Wakatobi is the best diving places in the world that has stunning panoramic view with underwater topography shaped cli...

Monday, July 22, 2013

Key Facts in Singapore

Many people marvel at the beauty of Singapore and her progressiveness. Most impressive to note is that she was formerly just a humble fishing village, inhabited by an indigenous settlement.
Fast forward to today. Singapore is a bustling cosmopolitan city populated with high-rise buildings and landscape gardens. Brimming with a harmonious blend of culture, cuisine, arts and architecture, Singapore is a dynamic city that’s rich in contrast and color. In fact, you can even say that Singapore embodies the finest of both East and West.
Located in Southeast AsiaSingapore has a land area of about 710 square kilometers, making her one of the smallest countries in the world. Although small in size, Singapore commands an enormous presence in the world today with its free trade economy and highly efficient workforce. Also, her strategic location in the region has enabled her to become a central sea port along major shipping routes.
Other than having a sound business infrastructure and favorable economic climate, another factor for Singapore’s rapid growth is due to a stable and competent ruling governmentSingapore is a parliamentary republic with a political system that’s centered on democracy.
At present, Singapore’s population stands at about five million people, with English as the main language of instruction,and a mother tongue for each major ethnicity. Coming together as a society and living in harmony, there are four major races – namely the Chinese (majority), Malay, Indian and Eurasian. Each community offers a different perspective of life in Singapore in terms of culture, religion, food and language.
Being a multi-racial society, Singapore is as diverse as it is cohesive. If you prefer the bright city lights and being amidst the hustle and bustle, then you’ll be delighted to know that there are numerous shopping malls, museums, and dining and entertainment hotspots to choose from. Otherwise there is lot of traditional and cultural part to see in Singapore.
Beyond the history, culture, people, shopping and food, there are many more facets to Singapore’s thriving cityscape for you to discover. And these can only be experienced as you immerse yourself in the exploration of this once fishing village turned cosmopolitan city.
As student in Singapore you will experience best things that will ultimately be memorable. You are invited to this wonderful land.
Source: caanworld

Friday, July 19, 2013

The Beauty of Angel Falls

Angel Falls
During last several years we have shot aerial panoramas of the world's most famous and exotic waterfalls: Iguazu Falls in Brazil/Argentina; Victoria Falls in Zambia/Zimbabwe; Black Waterfall in Iceland...
Naturally, when I came across discounted tickets to Margarita Island (the Mecca of windsurfers and kite boarders) in Venezuela, Salto Angel (Angel Falls) seemed an easy target. It is a well-known fact that Angel Falls is the highest in the world!
The highest point of the falls reaches 979 meters, with water falling from a height of 807 meters.  The height of the falls is so great that by the time it reaches the ground it becomes tiny particles that turns into fog.
It should also be mentioned that Venezuela is a unique country.  In addition to having Hugo Chavez and the unusually cheap price of gasoline (it only cost 100 rubles to fill up a Jeep), it is also home to the Tepui Mountain formation.
Tepui (or Tepuy) is a strange-looking mountain with a flat top called a "table-top" (because it is flat like a table). These unique geological formations are found mostly in the Venezuelan Guiana Highland in South America.
The word ‘Tepui' comes from the language of the Pemon Indians.  Tepui means ‘house of the gods'.  The Tepui formations are completely isolated from each other. The Tepui towers over the jungle making it a home to unique plants and animals.
Tepui

According to the article in Wikipedia the Angel waterfall was discovered when American aviator Jimmie Angel flew over Tepuy on 16 November 1933 on a flight while he was searching for a valuable ore bed.
Returning on 9 October 1937, Angel tried to land his Metal Aircraft Corporation Flamingo monoplane El Río Caroní; atop Auyan-tepui, but the plane was damaged when the wheels sank into the marshy ground, and he and his three companions, including his wife Marie, were forced to descend the tepui on foot. It took them 11 days to make their way back to civilization,via the gradually sloping backside but news of their adventure spread, and the waterfall was named Angel Falls in his honor.
Here you can also find some of the highest waterfalls in the world. Imagine kilometers-high mountains with steep vertical walls and flat tops in the middle of dense jungles.  On these, water accumulates after even a slight amount of rainfall, eventually coming down in numerous waterfalls.
Since mountain waterfalls are fed by rain, travel time needs to be planned carefully.  During the dry season, Angel is just a trickle of water.  In the rainy season, it is a full-fledged waterfall. However, the weather is so unpredictable that it is possible to not see it in all of its glory, even in as much time as a month...
Angel falls
Although the current season turned out to be dry, our informers reported a recent heavy rainfall. This would yield a full-fledge waterfall - we had to hurry up!
While in Moscow, I researched that there was no helicopter service near the waterfall at the Canaima National Park. Small airplanes that successfully served tourists in this area wouldn't have worked for us. With this in mind, I started searching for transportation on the first day of my arrival to the island of Margarita. Angel Falls is located in the jungles of Venezuela, so anyone can only get there by air or river.
After 3 days of searching, I called a company that services the gold mines with a Bell-206 helicopter.  The company is located 100 kilometers from the waterfall. It very well could fly "dear Russian guests" to the coveted Angel Waterfall in the first part of the day.
It took two planes, the Orinoco River crossing, and 8-hours long jeep ride to get from Margarita Island to the company office... But we are ready to go through all difficulties. So soon enough I found myself standing next to the yellow helicopter ready to take off.
The first day we took off at 7 am and arrived at the foot of Angel Falls at 8:15 am. The helicopter landed near the camp, from which a hiking trail led tourists to the waterfall.  Our informers did not disappoint us: there was a full-fledged waterfall coming down from the mountain top. Even at a considerable distance, Angel made a strong impression on us. After falling from a kilometer-high distance water is broken in the particles at the foot of the falls.  It leaves you standing in a cloud of "water fog" wondering where is this river coming from... It was down there, under a shower of a million tiny water droplets, at where it seemed that nowhere else could one feel the grandeur of the surrounding nature.
So, the final preparations for the flight were made, we removed the doors and the helicopter was ready for takeoff. Although the sky above the waterfall was clear, it was heavy overcast above Mount Auyantepui (from which flows Angel).
I decided that we should just fly to the mountaintop and wait there. We barely found a landing site among the "forest" of rock formations covering the top of the mesa.
It is only from a distance Tepui seem smooth, but in fact it has multi-metered crevices and steep walls ranging from a height of ten floors. It slightly limits your ability to move around the "table" surface. Within an hour blue gaps would open up in the clouds, only to close again.  Unfortunately, they happened far away from the waterfall.
Suddenly, within about five minutes, an ascending cloud engulfed us, and we were in dense fog. Within hours, the fog was so thick that the pilot not only refused to do the photo-shoot, but also did not even consider taking off. This kilometer-high cliff and the clouds emerging from down below would excite us at any other time. But now, unfortunately, we were seriously stuck on top of the mountain. The pilot's words didn't encourage us either: he mentioned that fogs like this could last more than a day.
However, we were lucky.  By lunch time, the fog started to thin out, so we took off. The pilot found a gap in the fog and we quickly and joyfully flew down to the camp. Throughout the descent I felt something surreal - we were flying through a tunnel of fog that formed around us. I managed to get one shot before the top of the mountain completely disappeared from our sight.
When we reached the ground and started to hang the helicopter doors back in place, the waterfall, as if it were laughing at us, suddenly appeared in all of its beauty.  The dense wall of fog had completely dissipated in ten minutes!
Although the high clouds over Auyantepui persisted, I decided to shoot spherical panoramas with the available light.  As a result, I was able to capture all the targeted locations during the first day (but with remnants of clouds and fog, and no sunlight).
In the evening, I put together previews of these panoramas on my laptop: unfortunately it didn't give me satisfaction.
I decided to fly back to Angel on the second day. This time we flew out from a village of gold miners simply called "88 km".  One hour ride to the waterfall. The sky was overcast.  What was the weather like at the waterfall?  It is over 90 kilometers away.  No one knew.
When we landed at the base camp at 8 o'clock in the morning, the waterfall was not visible at all.  Even Auyantepui mountain walls were completely covered with constantly growing fog. 
At 10 o'clock, about half of the waterfall became visible.  By 11 o'clock, the top started to appear.  I decided to go ahead and take off to shoot the cloud in the middle of the waterfall.
I set my second camera with a telephoto lens on a tripod to capture the helicopter with Angel Falls in the background.  The camera was programmed to automatically capture the waterfall (shooting in 5 second intervals) with my helicopter in sight.
The sky above us was grey.  As we took off and began to ascent, the top of the waterfall disappeared once again in the fog...  Never the less, I shot one spherical panorama... On the second lap around, I felt like there was something wrong with the camera. It turned out that my shutter was malfunctioning.  We had to go down, change the camera, and once again... wait.
The sky suddenly became clear and by 12:30 it was almost completely blue, but... as ‘Murphy's law' would have it, both Angel waterfall and the top of Auyantepui were still invisible.
So, for the sake of not wasting time, I decided to capture the nearby waterfalls. We circled around a magnificent 300-meter high waterfall with a scary name "Dragon". Then we moved to "Salto Cortina" with two cascades of 200-meters each. Still Dragon waterfall was my favorite - located in a very beautiful place and surrounded by the cliffs on three sides, it made one of the best panoramic views.
At the end of shooting the Dragon Waterfall, I saw that the cloud above Angel had lifted. We then immediately flew back. Within just a few minutes the fog was completely gone, and I started shooting Angel Falls from above.
It was one o'clock in the afternoon, only the very top was in the sun and the bottom of the falls was covered in shade. It lasted 15 minutes. I managed to get a helicopter to fly 800 meters from the mountaintop along the falls down to the ground and shoot about a dozen spherical panoramas. It was particularly difficult to shoot at the bottom of the falls. Water vapor completely enveloped the helicopter, so much so that I had to clean the lens after shooting each panorama. While shooting my next spherical photo, I saw that a low cloud at the top of the waterfall was only slowly moving in; however, I made it. On the ground, in the camp, while our pilot fixed the removed doors, I looked back only to see that the cloud had completely covered the waterfall...  This is how nature treats us:  she gives us 15 minutes in 2 days!
Angel Falls

On our way back we spotted surreal red and green colors down on the ground. It turned to be the gold mines!
After a bit of quarreling, the pilot agreed to hover over the mines with a removed door for a small tip.  But he warned us that if locals see a man with the camera, they might start shooting. The prospect of running into an angry gold-digger was not the ‘gold at the end of the rainbow' so to speak.  At the same time I remembered how the pilot exaggerated about spending the night in the fog at the top of the mountain, and decided to risk it.
The most popular association people make with the gold mines is the city of El Dorado.  According to the legend, the Spanish explorers of South America encountered many people that wore gold jewelry and used gold products in their daily lives.  There arose a myth of a gold city, which according to the legend, was located somewhere on the border of modern Columbia and Venezuela. This story of El Dorado drew the Spaniards deep into the heart of the continent.  Although El Dorado has never been found, variations of the legend can still be heard across the land of Venezuela.
Only upon our return home, we found out we were circling over one of the major gold mines. They have open-pit gold mining here, which explains its bright red clay. Gold miners live in the village, located directly at the borders of the mine. It's called Ciudad Dorada. Sounds very much like El Dorado, doesn't it?
And although I did not see the Golden City, I am glad that the flight over the mines went well.  Perhaps the miners were tired of working at the 40-degree heat and the humidity of the jungle, or the rain scared them off (the rain that came with a rainbow).  Or perhaps our pilot did his job well to earn the tip. But no one even paid attention to us, so we finished our photo shoot in one piece.
On our way back, I finally had that feeling of satisfaction from my finished work. Everything went well. The mission to shoot Angel Falls, the highest waterfall in the world, as well as its beautiful surroundings, was now a success.
Source: airpano

Wakatobi Amazing Diving Sites

Wakatobi sites

Wakatobi is the best diving places in the world that has stunning panoramic view with underwater topography shaped cliff. The beauty of underwater scenery Wakatobi has been known for a long time for diving and snorkeling, because it has a beautiful stretch of coral, many unique and beautiful sea biota, soft and hard corals, colorful fish and seabed hilly.
Many people who say Wakatobi is the best diving places in the world that has stunning panoramic view with underwater topography shaped cliff. The beauty of underwater scenery Wakatobi has been known for a long time for diving and snorkeling, because it has a beautiful stretch of coral, many unique and beautiful sea biota, soft and hard corals, colorful fish and seabed hilly.
Wakatobi is located on Sulawesi island,Indonesia. To reached Wakatobi from Jakarta is by plane directly to Kendari, the capital of Southeast Sulawesi. Then traveled by ship directly to Wanci, the island of Wangi-Wangi. Just need to be considered a match scheduled aircraft arrival and departure schedule ship in Kendari into port Wanci.
Wangi-Wangi is the largest island located in the Wakatobi with an area ??152 km2. Wangi-Wangi it’s mean fragrant and the name comes from the many of cloves (Eugenia Caryophyllata) on this island that planted in the past. Wakatobi name comes from some island that is Wangi-Wangi, Kaledupa, Tomio and Binongko.
Tourists come to Wakatobi to dive but many are just snorkeling because it has not certified diving. They can also do photograph and fishing. With snokeling any visitor can enjoy the beauty of the coral at a depth of 3-5 meters. Although diving can be done anytime, but in April and December is the best month for diving because the weather was very nice. Besides diving and snorkeling at the beach is also provided specialized motor dive, snorkeling tours and exploration on the islands. For divers who have an advanced certificate, can enjoy the large size carpet of leaves (foliose sp) at a depth of 26 meters. Another interesting spot in Rome, Coral reef and table Waitii city. If lucky, you will be able to see green and hawksbill turtles.
Several dive spots are recommended to be visited include the waters of the Village Matahora, Karang Kapota, Karang Otiolo, Hoga,Tanjung Sombano (Kaledupa), Mangrove Sombano-Mantigola, Mangrove Darawa, Karang Tomia, Pesisirtubir Tolandone, Mari Mabuk, Tanjung Bante (Binongko), Pantai Mbara-Bara (Binongko).
Besides diving and snorkeling, many tourists who come to this island to enjoy fresh air, clear sea water and the azure or for activities photography. This is mainly supported by a number of historical relics of forts like Fort Mandati Liya and Tonga, and several beaches such as Beach Sousu and Jodoh that has white sand and beautiful scenery both above and below the sea.
Complete your trip by enjoying a culinary tour that already famous Sop Konro Makasar and Iga Bakar. For cold snacks you can enjoy an ice Palu Butung that is banana wrapped in a green flour batter plus thick coconut milk, red syrup and ice. You can also enjoy the famous flavor and scent of Makasar coffee.
Source: tomiadivecenter

Wednesday, July 17, 2013

The Beauty of Raja Ampat, Indonesia

Wayag Island is one of the islands within the Raja Ampat district in the province of West Papua. The island is known for its beautiful atolls and amazing underwater life covering a total area of 155,000 hectares.
The only place at Raja Ampat where you can dive all year around is the Papua Paradise EcoResort. The EcoResort enjoys a geographical position which allows easy access to the resort in any weather conditions. You can count on fantastic dive's at any time of the year. Only with our help you can visit the natural habitat of the three endemic bird species in the area.

We have the only house reef in the area where you can encounter mandarin fish, manta rays, wobbegongs, bamboo and reef sharks and bump into the occasional dugong.

We are serious about being an "Eco" resort and being environmentally friendly. All our holiday houses are built using traditional Papuan building techniques and materials. As a result we are able to cool our guest houses by the constant breeze blowing in the area rather than installing air conditioning units.

At our island and resort we have access to ample amounts of fresh water, therefore we don't use water purifying systems which waste energy and can pollute the environment. To ensure that our guests can enjoy a nice hot shower at any time of the day we harness the power of the sun to heat our water.

Source: papuaparadise
Even though this photo was taken in southern Raja this scene could easily be from Wayag. Photo: Jones/Shimlock
It is no exaggeration to Raja Ampat being called "Underwater Paradise om Earth". The geographical location of Raja Ampat archipelago in the hub of the world's coral triangle has made Raja Ampat waters rich of marine biodiversity.
With average sea temperatures from 22 o-30o Celsius, the waters of Raja Ampat has approximately 603 hard coral species. This number represents 75% of total coral reefs in the world. Based on various studies by the world natural conservation agencies like Conservation International and Nature Conservancy, Raja Ampat waters were estimated to have 1397 fish species. It is not mistaken that the waters of Raja Ampat is also called "Capital for Fish in the World".
Besides fish species in the marine waters of Raja Ampat archipelago, there are also 60 crayfish, 699 types of soft animals (species of mollusks) consisting 530 snails (Gastropoda), 159 shells (bivalva), 2 Scaphopoda, 5 squid ( Cephalopoda) and 3 Chiton. This richness has made Raja Ampat archipelago a group of small islands with verily abundant marine biodiversity. (Source: Raja Ampat Regency Tourism Profile)
The rich undersea life in Raja Ampat waters has made it one of the most interesting diving destinations for scuba enthusiasts in the world.   (wbp)
Source: gorajaampat

Local children enjoying the reef in front of their village. Photo: Jones/Shimlock.
If you wish for a tour experience like Captain Jack Sparrow in the Pirates of the Caribbean sailing through the waters of tropical island while diving in beautiful locations, Raja Ampat is also a place for the same experience. Based on data recorded by Raja Ampat regency administration until 2011, there were 38 active tourist boats operating in waters of Raja Ampat offering similar tour services. Exploring the islands of Raja Ampat on boat tours will give you an amazing experience because you will be allowed with the opportunity to enjoy life in the sailing ship during the trip.
Generally, the ship operated for tourism purposes is sailing ship made of wood and designed in such a way to give sailing experience like sailors in the past. Imagine yourself on board with high boat mast, full sail screen and wind blowing your face while enjoying the scenery of tropical islands. Although most parts of boat are primarily made of wood, you should not worry about the comfort onboard. Some tour boats even offer services and design as if you were in a starred-hotel.
The route of this tour boat varies one with another. Some of these tour boats start their voyage from Sorong city sailing around the northern part of Waigeo to Wayag then sailing to the south to Misool islands and finally return to Sorong city. During the trip, we will have transit in some beautiful sites where we can enjoy the scenery and of course beautiful seascape by diving. Other than this route, there are lots of tour boats sailing through the routes which connect some diving and tourism resorts outside Raja Ampat.
Source: gorajaampat


The Beauty of Bali Indonesia

Balinese artists perform the Kecak dance at Uluwatu. Dancing and music are a huge part of the local culture.
UBUD, BALI—In a family compound just outside this small town, a Hindu priest recites prayers as a young couple hold their 3-month old baby. His head is covered in holy water, then, as onlookers make a circle, he is lifted up and down by female family members. His feet are just barely grazing the ground.
Tanah Lot Bali

This ritual is performed on every baby in Bali. It’s part of an ongoing series of ceremonies that occur throughout a child and an adult’s life, all part of the Balinese Hindu faith.
In Bali babies are considered godlike until they are six months old. They are carried everywhere to protect them against disease and the spirits of the underworld who are considered so powerful they could swallow up the baby, imprisoning them forever in their demonic world. So care is taken to protect them in their early years. They are always held in the arms of their mother, aunt, grandmother.
I was lucky enough to attend this ceremony – an auspicious beginning to my two-week stay in Bali. Religious ceremonies are a daily part of life in Bali where sometimes traffic stops so a religious procession can make its way down the streets. Hinduism here is played out not only in family compounds, but on street corners, village temples, even rice paddies. It’s all about balancing good and evil; male versus female.
The scene captures the essence of Bali – an island full of spiritualism, mysticism and witchcraft. Life in Bali is always about “tri hita karana” or the relationships between the Balinese and others or God and the environment, according to Janet De Neefe, author and restaurateur in her book Fragrant Rice which details her life and marriage in Bali.
“Indonesia is a cultural gem but Bali is the diamond,” said De Neefe in an interview with the Star. “It has a diverse culture that incorporates artistry with a reverence for God and nature. It is hard not to be charmed by it.”
Balinese women

WHAT TO SEE
Whether it’s from your beach side hotel in Sanur or the secluded beach at Padang Padang where scenes from Eat Pray Love were shot, the beach views are truly breathtaking. Tourism to nearby Kuta took a hit after the 2002 and 2005 terrorist attacks. But it has recovered, and there is a terrific surfer scene as well as fishing and diving.
No trip to Bali is complete without spending time is this quirky town which is an odd mix of expats, the worldly and not so worldly Balinese, tourists and the odd seeker revisiting the 1960s. Walk down any street and you’ll find offerings burning on the sidewalk, altars to family gods, art, and storefronts for traditional healers. Nearby is the silversmith village of Celuk and the woodcarving village of Mas.
• Gunung Batur is a volcano that last erupted in 1994. By noon it is covered in a rolling mist, but the view of it from Kintamani, a nearby village, is spectacular. At the foot of the volcano is Bali’s largest freshwater lake, Danau Batur.
• Northern Bali is often ignored, but the resort community of Lovina, known for its black sand and colourful coral, offers a quiet refuge from southern Bali’s hustle and bustle. On the way one can visit Braham Arama Vihara, a Thai-style Theravada Buddhist temple with a brightly painted Buddha and other statues. Also on the way is Air Terjun Gitgit, a 40-metre waterfall with a deep pool at the bottom.
WHERE TO STAY
For the truly rich and decadent: The Four Seasons in either Ubud or the Barong Resort and Spa or the Four Seasons in Jimbaran; the Bali Hyatt in Sanur; the Bali Inter-Continental and the Ritz-Carlton also in Jimbaran. Also just opened: a W-hotel and spa at Seminyak. Prices vary depending on season. Suites at the Four Season at Sayan, Ubud can average 460 U.S. a night. The W can cost from $270 U.S. to $720 a night. For more everyday budgets: Ubud has dozens of guest houses and cheaper hotels. Rooms at Alam Indah can cost as much as $85 U.S. a night. Or try the Artini 3, which can cost $60 to $80 U.S. or the Peneeda View in Sanur for about $111 U.S. a night. For more suggestions visit www.balitourismboard.org.
WHERE TO EAT
Casa Luna (Indonesian fusion) and Indus (also Indonesian gourmet fusion) both are run by Australian expat Janet De Neefe and her Balinese husband Ketut Suardana, Lamak (amazing gourmet fusion with incredible bar), Warung Enak (owned by same owners as Lamak, serving everything Indonesian and more), Café Wayan (which serves amazing breads and cakes as well as Indonesian fare), Bebek Bengil or the Dirty Duck Diner which is set among the rice fields. Duck is known as the specialty, but try the white fish dish with an Indonesian dry rub of spices. Pizza Bagus makes a great pie. You can go to the market in Sanur and eat Nasi Goreng—Indonesian fried rice—at a table and chairs under the stars.
WHERE TO GET INSPIRED
I woke up early my last morning and shot photographs of the sun coming up over the Indian Ocean. The spectacular turquoise sky shot with pink was like a Camille Pissarro painting—with just a hint of Salvador Dali
JUST THE FACTS
ARRIVING Cathay Pacific flies to Denpassar in Bali through Hong Kong. One can catch a flight from Toronto or Vancouver or if you’re not adverse to saving some money fly out of New York. Singapore Airlines and Korean Airlines also flies to Denpassar out of New York.
WHERE TO GO
Walk through the terraced rice paddies; visit a coffee plantation; visit Pura Taman Ayun in Mengwi, Pura Thirtha Empu where a holy spring bubbles up through black sand. Try the 11th century temple and caves of Gunung Kawi, which dates to the 11th century. Also popular are bike tours, diving, surfing and swimming with dolphins. You can take a yoga class at Yoga Barn www.yogabarn.com, spend two weeks on a yoga retreat with California instructor Ann Barros or spend some time at an ashram near Ubud called Ashram Munivara www.ubudbodyworkscentre.com/ashram. Visit Ubud market at sunrise for fresh produce. Casa Luna and Café Wayan offer cooking classes. Café Havana is a new nightclub that features salsa dancing and Latin music. Listen to jazz at Casa Luna on Sunday nights. Attend the International Writer’s and Readers Festival in October.
AVOIDING Unless you have a thing for monkeys, stay far away from the Monkey Forest in Ubud. It’s basically a tourist trap and the monkeys in the forest are downright annoying, snatching away everything from bags to sunglasses. Denpassar is the provincial capital and it’s like any other big Indonesian city.
SHOPPING Try Bali Becik, with hundreds of handmade beaded sandals in all sizes and styles.
Jean-Francois Fichot’s on Jl. Raya Pegnosekan combines a unique combination of stones and silver. www.jf-f.com. At Prapen Jewellery you can watch silversmiths work as they create beautiful traditional pieces. www.prapenjewellery.com Fabulous silk and batik pieces can be found at local stalls on the streets and from vendors at tourist attractions. Nowhere is anyone prouder of being a painter or sculpture or designer than in Ubud. The art can be delicately, intricately painted pictures of Balinese dancers or more contemporary works of art like giant sized lotus flowers. For masks and Wayan puppets try I.B. Sutarja, a mask carver in Mas.
At Hardy’s department store you’ll find just about everything from a batik fan to peanuts and cookies as well as fresh fruit, appliances and sarongs.
bali
DANCING Dance is revered in Bali. The one I saw was a Kecak Dance and Firewalk at the Laka Leke Hideaway Restaurant. The dancers re-enacted the Hindu story of Lord Rama and the monkey god Hanuman and the search for Rama’s wife Sita, who has been captured by an evil lord. Also cool: the procession of life-size puppets of demons called “ogoh – ogohs” in towns across the island on the day before Nyepi—the Hindu Day of Silence and New Year in March.