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A Good Reason for Rainy Season Travel

June 15, 2015 by Khiri Travel | Filed Under: , , , , , , , , , ,

July to September is the rainy season in Southeast Asia when the monsoon winds bring rain, rivers swell and fresh fruits and herbs ripen. Warning, the following photos, links and food descriptions may induce a ravenous appetite for food loving travelers to book a tour to taste these delectable Asian dishes!

One big advantage of travel during the rainy season, besides the luxuriant green landscapes and lower costs, is the food. The monsoon rains make the region’s orchards, plantations and fields flourish. This is also the period when the Mekong fish are abundant: time to try the Lao national dish of fish laap, ground fish with a spicy mix of lime, chilies and mint blended with roasted rice for crunch.

In Indonesia, there is bakmi godhog, a street food classic of spicy boiled noodles, and wedang jahe, a hot, ginger tea that makes an invigorating beverage – both abundantly available from now till September. At the end of the Muslim Ramadan fasting this year in mid July, the traditional dish of celebration is opor ayam, a chicken curry extravaganza. Guests who travel in July can exclusively try this tasty Indonesian food.

Myanmar has a wide selection of seasonal fruits such as mangosteen, dragon fruit, mango, rambutan, and pineapple available in the low season months of July-September. Next door in Thailand, the grapefruit-like pomelo pairs well with herbs and spices for a refreshing salad. For a quick meal full of flavor and fragrance, try pad krapao gai, chicken with basil, a contender for most popular street food. It keeps us warm inside when the rain pours for an hour so it’s one of the favorite Thai food dishes eaten all over Thailand these months.

When lotus plants are plentiful in the rainy season months, Vietnam’s bid to explode the taste buds is a crisp, tart and sweet salad made with lotus stems, slices of which resemble delicate lace. A traditional recipe in Sri Lanka is watalappan, a sweet cardamom and coconut custard of Malay origin. Sgnour chruk bong kang is a colorful and tasty Khmer soup of fish livened up with the region’s aromatic herbs like lemongrass, basil, coriander and mint.

Khiri Travel’s local guides have the scoop on where and what to eat and want to wish all of their travelers “Bon Appétit!” For more information about tours to Southeast Asia and Sri Lanka in the rainy season as well as how to experience the delicious foods only available in the monsoon season months, please leave your contact information in the yellow form below.

Photo 1 by Krista
Photo 2 by Heri Dwiantoro
Photo 3 by Greg Wilis

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