Magnificent Morocco

Why Morocco? Well, I am not too sure, maybe because of the beautiful photos I saw in Instagram or maybe because I am expecting something different. The most exciting part was staying a night in Berber tent on the Sahara Desert.

A mountainous country in western North Africa with famous cuisine of Couscous and Tagine.  You will see lots of bitter orange trees on the street. 

Though we booked with Golden Deluxe and the other group booked with Nan Fang Holidays, found out Nan Fang was giving out a good deal compared to Golden Deluxe.  Our local tour leader, Vicky was from Rida International Travel and Tour that manages all our programs with local agent in Morocco.

Day 1- 26 Dec 2019 Flight to Casablanca
Assemble at KLIA for flight to Casablanca via Muscat, Oman. A short transit via Oman Air.


Day 2 - 27 Dec 2019 Casablanca > Marakkesh
We were met at airport by English speaking guide, Youness. We started our tour to Hassan II Mosque, had our own lunch and then depart to Marrakech and stayed there for a night. All our dinners for the whole tour were in the hotel. Stayed Palm Plaza Hotel.

Day 3 - 28 Dec 2019 Marrakech
After hotel breakfast, we had a full day city tour to Bahia Palace, Menera Garden, shopping at Souks and Medina

Day 4 - 29 Dec 2019 Marrakech > Ait Ben Haddou > Quarzazate
After breakfast, check out from hotel and depart to Ait Ben Haddou. We crossed High Atlas Mountains and the pass of Tizinhka Tichka (2260m). Visit the village and Kasbah in Ait Ben Haddou. We had late lunch and depart to Quarzazate. We stopped for Kasbah Taourirt and Glaoui Palace before checked into Club Hanane Hotel. Stayed Club Hanane Hotel.

Day 5 - 30 Dec 2019 Quarzazate > Todra > Tinghir > Erfoud > Merzouga
We checked out from hotel and proceed to Tinghir. On the way we explored the famous Dades Georges and Todra Gorges and shop for Rose Water in Dades Valley. We had lunch at Tinghir before depart to Erfoud. It was a long journey. We were transferred to 4 x 4 jeep and off we went to Merzouga to stay a nite in Sahara Dessert. We had a cool nite over at dessert but the glamping was great experience. We stayed in Hassan Camp.

Day 6 - 31 Dec 2019 Merzouga > Erfoud > Midelt > Ifrane > Fes
We woke up early to enjoy camel ride to see sunrise.  After spending hours at the dessert, took lots of photos, we headed back to camp for breakfast. Then packed up and ready to check out by x x 4 to Erfoud. Transfer to our tour bus and depart to Midelt. It was long journey before we have our late lunch at one of the new hotel there.  The food was good. After lunch, we depart to Ifrane, a city in the middle atlas mountain known as Switzerland of Morocco. We reached Ifrane Village, late evening for toilet break and photo stop.  After Ifrane, we took another an hour to reach Fes to check in hotel and having our buffet dinner there. Accommodation at Escale

Day 7 - 1 January 2020 Fes > Chefchaouen
After hotel breakfastm we checked out to start our city tour starting from Bou Inania Medersa, Najjarine Fountain, outside view of Karaouiyne Mosque, photo stop at Bab Boujloud and shopping stop for pottery and leather. After lunch, we depart to Chefchaouen and check into nearby hotel outside of Chefchaouen, which was on top of the hill. We loved the this area of hotel with big rooms. We left our luggage at reception and proceed to dinner but we were disappointed with the dinner served and asked to borrow their kitchen to cook instant noodle instead. Hotel: El Cortijo Chefchaouen

Day 8 - 2 January 2020 Chefchaouen > Rabat > Casablanca
After breakfast, we suppose to check out and proceed with walking tour at Chefchaouen known as blue city. However, due to heavy mist, we had to delay our departure as going downhill will be risky and visibility low. We loved the walking tour at the blue city, everywhere is blue. We had our tea time and then depart to Rabat. Arrival and proceed to Rabat City Tour, visited Oudaias Fortress, Royal Palace outside view, Mausoleum of Mohamed V, Hassan Tower outside view and then depart to Casablanca. We had our dinner at Casablanca having a very satisfying set menu. Stay in Suisse Hotel.

Day 9 - 3 January 2020 Casablanca departure
After early buffet breakfast, we checked out and proceed to airport via WY 172 0915 hours.

Day 10 - 4 January 2020 Arrival Malaysia KLIA
ETA 0810 hours KLIA. Nothing better than home sweet home. 

Simple Recipe - Creamy Tom Yum Soup

Have bought fresh tiger prawn so the best I can think of is to cook Tom Yum Goong (Prawn)

Ingredients

2 liters of water

4 stalks of lemongrass

1 inch galangal

10 kaffir lime leaves

8 bird eyes chillies

½ kilo prawn

300 grams of oyster mushrooms

2 tomatoes

2 big onions 

2 teaspoons of sugar

2 tablespoon fish sauce

3 lime for juice 

1 bunch cilantro/coriander leaves

8 tablespoons evaporated milk

Preparation

1. Put 2 liters of water in a pot to boil. 

2. Tear off outermost leaf of lemongrass, lightly pound. Then slice it diagonally. 

3 Slice galangal

4. Coarsely break about 10 kaffir lime leaves 

5. Remove stem, pound on bird eyes chilies

6. Cut the lime, squeeze for juice

7. Quarter the big onion and tomatoes into wedges

8. Clean prawns, remove shell or leave them on and devein. 

9. Rinse oyster mushroom

Cooking Method

1. Put the lemongrass, galangal, kaffir lime leaves and chilies into the boiling water for about 15 minutes. 

2. Add in tomatoes, big onion 

3. Turn to medium heat, toss in prawn and oyster mushroom

4. Put in instant tom yum paste

5. Add on fish sauce and sugar

6. Lastly the evaporated milk for creamy version

7. Once all cooked, off heat and add in lime juice and handful of cilantro.

Notes

Adjust portion of lime juice or fish sauce or bird eyes chillies or milk to your preference. Omit the milk if you prefer clear instead of creamy version. 

Bon Appetite! 

Simple Recipe - Braised Pork Taiwanese Style

Lots of first time trying out recipe during Malaysia Movement Control Order (MCO) in view of Covid-19 Pandemic happening all over the world.

I have tried out this recipe and it was thumbs up from my husband and two sons.

Ingredients
Marinate Pork Belly
2 tbsp of light soya sauce
1 tbsp of Chinese Cooking Wine
500g Pork Belly

Fried Shallots
2 shallots
3 tbsp cooking oil

Braise Pork Belly
2 tbsp of Chinese Cooking Wine
2 tbsp Soy Sauce
Fried Shallots
3 slices of ginger
2 pieces of star anise
50g rock sugar
3 cloves garlic
1 tsp dark soy sauce
1 tsp five spice powder
2 liter of water

Steps
Cut the pork and blanch in boiling water for 2 minutes, drain and set aside
Marinate pork
Fried Shallots till crispy, set aside
Heat up oil in work, put in the cut into pieces pork belly till liquid in pan dry,
Then add in rock sugar, ginger, star anise, garlic follow by sauce and spice powder
Put in fried shallots, add enough water to cover the pork
Simmer till pork is tender finally put in cooking wine
Serve with rice

Simple Recipe - Thai Style Steam Fish with Lime and Garlic

We were given a fresh fish by a friend, so fresh that it did  not have any fishy odor.  Baramudi or called it Seabass and in malay Siakap.  This fish is best to steam thai style.  Turned out to be very good.

Ingredients

Baramundi/Siakap Fish

2 stalk lemon grass

1 chicken stock

1 palm sugar

1/2 bulb Garlic

6 Red Bird eyes chillies 

Handful coriander leaves 

Steps:-

1. Clean fish, stuff with Lemongrass lightly bruise

2. Steam in boiling water for 10 minutes or less depends on size of fish

3. In a pot of 1 bowl boiling water, put in chicken stock, add palm sugar

4. Off the heat, add in minced garlic, coriander and bird eyes chillies

5. After fish is cooked, pour the broth onto fish

Bon Appetit!