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Good Reads...

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Adventure Associates "Real Travellers" often engage in a favorite conversation: What are you reading?

First They Killed My Father:
A Daughter of Cambodia Remembers

Author: Loung Ung
Suggested by: Sotho Kulikar, Tourism Manager
What is it about? For anyone interested in Cambodia's recent and brutal history (1975-1979), this book shares a unique and personal perspective. Told in the voice of a young child, Loung Ung takes us along for the powerful journey of her family's tragedies and triumphs: forced separation, beatings, starvation, mental cruelty, and eventuall reuniting, marriage and emigration. Sad and courageous, her life and the lives of her young siblings provide quite a powerful example of how war can so deeply affect children - especially a war in which they are trained to be an integral part of the armed forces. Twenty-five years after the rise of the Khmer Rouge, this powerful account is a triumph but not for the faint of heart.

Seattle's own,
WIDE WORLD BOOKS & MAPS, has the unique distinction of being the first travel-only bookstore in the country. Start reading about your adventure destination today at:
Wide World Books & Maps

Meals served by new friends in distant countries result in recipe swaps. This one was brings back particularly fond memories of a cooking class held during our
Vietnam Cultural & Cycling Exploration for Women. Our chef was well-known in the Hanoi area as an experienced chef and TV personality!

Recipe by: Ms. Mai - head chef Hanoi hotel
Photos: Ms. Mai demonstrating how to fold the rolls and our homemade Spring Rolls ready for eating!

Hanoi Spring Rolls (Nem Rán)

  • 10 Rice paper sheets
  • 4 oz. Ground pork
  • 1 Egg, yolk separated
  • 1 Spring Onion, chopped fine
  • Half medium size sweet onion, chopped fine
  • Handful Chinese mushrooms, chopped fine
  • 3.5 oz. Jicama, chopped fine
  • 1/2 tsp. Garlic, chopped fine
  • 1/3 tsp. salt
  • 1 tsp. Brown sugar
  • Dash black pepper
  • 1 tsp. Fish Sauce
  • 3.5 oz. Glass noodles

Serves: 2
Soak mushrooms and glass noodles in warm water for 20 minutes. remove and allow to drain. Blend all the ingredients with a lightly beaten egg (yolk only), mix well. Place a tablespoon of the miexture on the rice paper sheet. Fold bottom side to meet the filling. Fold both wing sides in and roll. Deep fry spring rolls in deep wok until golden brown (about 7-10 minutes). TIPS: You can also use shrimp, crab meat or just vegetables. Serve hot with dipping sauce (below), lettuce, mint and/or coriander.

Spring Roll Dipping Sauce

  • Half a carrot
  • small bowl water
  • 1/2 tsp. sugar
  • 2.5 tsp. fish sauce
  • 1 tsp. finely chopped garlic
  • 1 tsp. finely chopped chili
  • 1 tsp. vinegar
  • Dash ground pepper
  • 3.5 oz. Green papaya (can substitute cucumber)
Slice carrot and green papaya (or cucumber) finely, mix with sugar, garlic and vinegar. Put sugar in water, stir well, add vinegar, fish sauce, chopped garlic and chili. Put the mixture of carrot and green papaya in the sauce. Dust with ground pepper.

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