The Himalayan Mountains Trekking in Nepal

Nepal October 2013

Trekking Area: Annapurna Panorama

Namaste!

Trekking through the Himalayan Mountains in Nepal is our "Once in a lifetime" adventure destination. Never taken any adventurous trips before, we decided to add a new perspective of untouched experiences into the facet of our lives.(and we are glad we did it).

We had been trekking along the Annapurna Circuit for five days in early October, encountered with every weather conditions you can imagine. On the first 3 days we had such a blessing weather. The sky was open with a clear view of Annapurna Panorama, and a colorful and blossom flowers along the route. On the last 2 days, it had been raining with cloud and thick fog. Ironically, we found it was a blessing as well because every situations we experienced while raining had given us "A Completed Trekking Experience".

The journey was tougher than we had imagined. The longest day we trekked approximately 16 Kms for 7 hours. Countless steep rock steps (asending and descending) were what we had to conquer every days. Slippery rock steps, soft mud, and leeches were unavoidable on the rainy days. Still, we had to keep walking and walking tirelessly. All physical comforts we once had at home were unknown on the trek. The bathroom (on the lucky day with hot water from the solar power), and toilets are shared, no electricity for personal purposes, no TV, no radio, and no other connections to the world.

However, Despite all the difficulties and physical exhaustion on the trek, we have found a "peaceful silence" in our mind. Our lighter and clearer mind consequences from focusing our mind on every breaths and in every steps. Our physical pains are now gone, leaving us with beautiful memories on this meaningful journey. In the end, it's all WORTH it! Certainly, once is not enough and we aim for higher on our next trip!

Our Itinerary:

• We flew from Bangkok-Kathmandu (duration 3.30 hours)
• From Kathmandu to Pokhara (the second largest city of Nepal) 30 minutes by plane or 5-6 hours by private bus.
• From Pokhara to Nayapul (1.5 hours drive)
• We trekked from Nayapul to Tikhedhunga/Ulleri (overnight at tea house).
• Trek to Ghorepani
• Hike to Poon hill, trek back to Ghorepani, then trek to Tadapani.
• Trek down to Chomorong, and Jhinu.
• Trek to Syaulibazzar, and then to Nayapul.
• Drive back to Pokhara.

Credit all pictures to my lovely husband.

A Clear Mountain View in Pokhara

Trekking from Nayapul to Tikhedhunga

Clear Sky with Blossom Flower along the Route

Resting and Relaxing the Muscle

Poon Hill

Our Porter, a Silent Companion

Thick Fog on the Rainy Day

Slippery Steep Rock Steps 

Last Day at Last

Boat Trip in Phewa Lake

Early Morning at Phewa Lake in Pokhara

** Suggestions **

• Prepare in advance a few months before with suitable physical training.
• Invest in good quality waterproof hiking shoes. (Find from your country, the nepali one are not good quality).
• Other clothes and hiking supplies can be easily found in Kathmandu (Thamel), and Pokhara. (Most items are cheaper than buying in Thailand) e.g. Headlamp, trekking poles.
• Be prepared for unexpected weather. prepare clothes for every weather conditions, light jacket, and a jacket suitable for zero degree, sleeping bag (as the blanket is not provided in some tea house), good quality waterproof clothes.
• Prepare well on medicine.
• Prepare for the protection of leeches on the rainy day.
• Bring some foods to boost your energy during the day. E.g. energy bars, dried fruits.
• For photographer, prepare the battery back up as there is no electricity provided in the room. However, it can be charged at the common area with money charged.

** Recommendations **

• Recommended Nepali folk song: Resham Firiri.
• Recommended Restaurants: 

    -Kathmandu: 1. Fire and Ice Pizzeria (Italian foods)

                2. OR2K(Vegetarian food)

    -Pokhara:   1. Moon Dance Restaurant 

               (We love Chicken tikka,and chicken tikka masala)

Chef "THOMAS KELLER" of The French Laundry, California

"Chestnut Agnolotti with Fontina and Celery Root Puree"

"Agnolotti is a kind of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing." 
(Larousse Gastronomique).

This agnolotti, the pasta sheet is stuffed with the chestnut filling and served with fontina and celery root puree sauce. What I love most about this dish is the sauce. The sauce is absolutely superb! It is creamy, and full-of-flavor with a mild scent of white truffle oil. With adaptation of the sauce to other pasta dishes, you sure will have another surprisingly new delicious dishes. Try it and you will be glad. The recipe is in the French Laundry cookbook. 

The Chestnut Filling:

Make the chestnut puree. Then combine the puree 

with mascarpone, butter, and truffle oil.

Make the pasta sheet to fill agnolotti.

cook the agnolotti for 4-5 minutes.  

Then add it to the sauce and gently simmer for a few minutes.

Serve agnolotti with the sauce.

Chef "THOMAS KELLER" of The French Laundry, California

"Chesapeake Bay Soft-Shell Crab Sandwich"

This soft-shell crab sandwich is truly delicious! Each flavor  supports and enhances to one another really well. To me, this is a luxurious comfort food: very beautiful, delicious, and comforting.

The recipe is from The French Laundry Cookbook by chef Thomas Keller. He has always inspired and his recipes never fail to impress me. The French Laundry Restaurant has won numerous awards. And this year (2012), he has received the S.Pellegrino lifetime achievement award. Truly one of the world's greatest chefs!

The recipe can be found in the french laundry cookbook. Here is the way I made this dish:

Make tomato confit:

  Blanch tomatoes in salted water and peel the skin.

Drizzle with olive oil, salt, and pepper. 

Then top each piece with a sprig of thyme.

Place in the oven 120 ํC for 2 hours, or until the tomatoes have partially dried but still have some juices.

cut brunoise (2-mm) to be ready for the sauce: 

carrot, turnips, and leek greens.

The sauce

Clean the soft-shell crabs and pat dry with paper towels. Then saute the crabs in clarified butter until nicely brown.

Place the sauce, and carefully arrange brioche croutons, crabs, tomato confit, baby arugula, and fried capers.

Serve immediately!

Chef "DANIEL HUMM" of Eleven Madison Park, New York City

"Strawberry Gazpacho"

BASIL, BLACK PEPPER, OLIVE OIL, AND GUANCIALE

This is an edible art! I was tempted to make this dish by the beautiful and colorful picture I've seen on Eleven Madison Park cookbook by Chef Daniel Humm. He was named this year (2012)  the most outstanding chef in the USA at the James Beard Foundation awards. Moreover, the Eleven Madison Park restaurant in New York City was ranked number 10 of the world's 50 best restaurants. 

This strawberry gazpacho is served cold. It is delicious, healthy, and refreshing. The recipe can be found in Eleven Madison Park cookbook. Here is the step-by-step demonstration of how to make it:

Mise en place: strawberries, english cucumber, red bell pepper, green bell pepper, toasted whole grain bread cubes.

Toss gently to combine and marinate with extra-virgin olive oil, red wine vinegar, tomato juice, and salt. leave at room temperature for 6 hours.

Make Strawberry Confit: choose small strawberries and halved lengthwise. Dust with icing sugar and bake at 90 ํC for 1.30 hours. Then flip them over and bake for additional 30 minutes.

After 2 hours, the strawberries should be deep maroon and tender but still hold their shape. 

Make Croutons: cut whole grain bread into 1/4 inches dice. Then toss them with extra-virgin olive oil, garlic, and thyme.

After 6 hours, puree the marinate. Strain through a chinois and chill in the refrigerator until very cold. Season with salt and tabasco sauce.

To serve: Put the cold Gazpacho in the chilled bowls. Season with a single grind of pepper, arrange the strawberry confit, crouton, fleur de sel. Garnish with basil and a slice of guanciale. Finish with olive oil.

Chef "GRANT ACHATZ" of Alinea Restaurant, Chicago

"Croquette"

 smoked steelhead roe, endive, radish

This is the cutest little thing I have ever made so far. I am totally in love with it. Not only by its visual appearance, but also a surprise combination of flavor I experience when it bursts in the mouth. It makes me feel surprised, excited, curious, and satisfied. These feelings mostly occur to us when we experience something for the first time. Like this croquette, it is the unusual flavor pairing of the croquette, which incredibly goes very well together. Each flavor gradually pops up and make me feel surprised and curious on which ingredient to make that kind of taste. And at the end of the bite, I feel happily satisfied.

The recipe is from Alinea cookbook by Chef Grant Achatz. His restaurant has been ranked top ten of the world's 50 best restaurants. His artistic creations always make a surprise pleasure to the diners. I admired his devotion, his relentless creativity, which full of surprise and thoughtful details. The recipe is not technically complex. However, it needs to be detail-oriented in each every step to perfect it. I'm so glad I finally did it!

This is how I made the "croquette":

First, use 10-mm parisienne scoop to scoop out balls from a peeled english cucumber. Leave it at room temperature.

Add 7 roe and 1 cucumber ball into each hemispheric mold.

Fill the mold with creme fraiche mixture to creat a ball. Refrigerate at least 3 hours, or until set.

Make candied belgian endive by simmering the unblemished leaves in the syrup for 1 hour, or until very tender. 

After the creme fraiche is set, remove spheres.

Breading with flour, egg, and panko. Double coated each sphere. Refrigerate until ready to fry.

Fry capers in oil (200 ํC) until puffed and crispy.

Mise en place:

 Red onion: cut into  2-mm dice.

 Chive:cut at 45-degree angle,1.3 cm long.

Lime:cut into 3-mm.

Radish:cut into 2 mm.

When ready to serve, fry the croquette in canola oil (245 ํC) for 15-20 seconds.

Then carefully wrap it with 1 candied endive, top with 2 radish strips, 5 steelhead roe on top, red onion, 1 fried caper, and 1 lime dice. Place on top with parsley, sorrel, and chive.

Have an incredibly great bite!