In our previous edition of What’s in Our Basket we mentioned we’ll be upping our camp-cooking game. We have stuck to our word and now make bread to start the day and get more veg in 1 day than we have in all our touring time put together. We also are getting advice from folks who do it better than us… like Thorsten.
Thorsten and Dan found each other on the road to Vientiane, Thorsten is a 27 year old German bike tourer (like us), he sounds French but we promise he’s German, he has been cycling from Turkey wiggling through Asia for over a year (not like us). We stayed in the same hostel (Backpackers Garden Vientiane) over Christmas and became friends ( Dan and I hope). We interviewed him, got advice on life, he taught us how to use our new stove which was sent from home, and he showed us a recipe. Seen here in this cooking video.
With a year on the road he has cooking skills we aspire too, he clearly understands ingredients better and his hands work easier than ours with no bench tops or normal cooking equipment.
Dan and Thorsten went to the local food market in Vientiane to buy some ingredients for what was a pumpkin Risotto but turned eventually into a hearty vegetable thingo and rice. You can find the ingredients and instructions under the video.
You will find the video hilarious (not a guarantee) but it starts off with accidental sexual innuendos and we often misunderstand whats happening, don’t know the names of things, and you can enjoy the broken English from Thorsten.
We recently upgraded to a MSR Camp stove which you can see in the film which will help us evolve our cooking. We are currently in Thailand, riding separately. Dan has the stove and is continuing his bread making and I am cooking morning and night on a fire. Life on the road is much better with quality food.
Camp Cooking with Thorsten
1 Quarter pumpkin
Some spring onions
- Salt the eggplant (see 1:02 in video for more information)
- Cut the vegetables into small pieces and cook pumpkin with spring onions first.
- Add mushrooms
- Wash salt off eggplant then add to the pot and continue to cook
- Take pot of the heat and put the flowers and leafy greens in the pot to wilt just a little while you cook the rice
- Cook the rice
- Serve with lemon, parsley, pepper, salt and beer