Monday, August 31, 2015

$33 USD CR-Nicaragua Visa Run

Passport, Exit Tax, Entrance Stamps & Papers
90 Days. The maximum number of days you can stay in Costa Rica on a tourist visa. And, so, we must do the inevitable run to Peñas Blancas, the border between Costa Rica and Nicaragua. Of the 4 times I have done this for my Visa run, today was the quickest and cheapest costing us a total of only $34USD each (4 people).

$10 USD    Gas (4 people)
$7   USD    Costa Rica Exit Tax
$12 USD    Nicaragua Entrance Tax
$1  USD     Nicaragua Municipality Tax 
$1  USD     Nicaragua Municipality Tax
$2  USD     Nicaragua Exit Tax 

Costa Rica Departure Tax - $7 USD
$7 USD exit tax machine
Upon arrival at the Peñas Blancas, we pulled our car up to the tiny booth to the right where we pay for the departure tax. Many locals will come up to your car and hassle you or try to convince you that they can get you in and out of the border in 30 minutes or maybe even less if you pay them "whatever tip you want" and will also try to charge you for parking. We parked the car just outside the booths to pay our departure tax and moved the car to the left side of the fork where we entered, along the fence; there is no fee to park there and it is relatively safe as many people walk in and out of the area. 

The departure tax should only be $7 USD but these booths with employees behind them charged us $8 USD each. They claim it to be an "adminitration fee" but $1 USD is still $1 USD too much, they just gained $4 USD extra from our group of 4 people. 

*Note: We asked the immigration officials how much the departure tax was and he told us that the booth outside will charge $8USD but the departure tax is only $7USD. There is a machine that only takes Banco Nacional credit cards and you can save the $1 administration fee with this machine. You can find this machine inside the office where you get your passport stamped to leave Costa Rica. (see photo on the right). 

Nicaragua Entrance Fee - $12 USD
Once you leave Costa Rica, you will walk a distance along the road and immigration officials will ask to see your passport, and sometimes check your bag. Then, you continue walking to a tent where they will ask your nationality and occassionaly scan you for your temperature to check if you have dengue or any other viruses. They give you a small piece of paper that probabaly means nothing and you pass and continue walking over to the Nicaraguan offices. Mind you, you will continue to be hassled along the way by locals that will continually try to convince you that you need their help to get in and out of the border in 30 minutes or less. 

Entering the immigration office, you will be asked to pay a $1 USD municipality fee, which will be paid at the booth right at the door before you line-up to get your passports stamped. Sometimes you can get away with it - I think it's a scam, and a way to just take your money. Why not just include this $1 in the entrance fee? So, sometimes if you tell them you already paid it or show them an old one very quickly, you can get away with not paying it. At the counter, you will have to fill out the entrance into Nicaragua paper and pay the $12 USD entrance fee. To be exact, it is only $11.64 USD. I'd like to see what they do if I give them exact change the next time I show up there. 

This is also one of the offices that make absolutely no sense. There are about 6 counters with employees working in sweltering heat and huge lineups of tourists but no a/c. However, once you get across to the other side, just on the other side of the doors is a large empty room with one x-ray scanner and an a/c unit pumping a/c so strongly that it is actually cold but no one working in there! Welcome to Latin America!

Once you exit this immensely a/c room, the departure office is just to your right on your way out. You can attempt to go right around, but depending on which immigration official you get and on their mood, sometimes they make you wait up to 3 hours or more. You will also get hassled on your way out of the x-ray scanner room with "Cambio!? Cambio?! Cambio?!" or "Taxi? Taxi? Taxi?" and sometimes if you're standing outside the departure office, you might even get hassled with "Did you wait the 3 hours?" It's best to just ignore everyone and everything as if they don't exist and mind your own business or better to even pretend that you don't understand a word they are saying or anything at all. 

We managed to walk right into the departure from Nicaragua office without waiting the 3 hours. You will be hassled to pay another $1 USD municipality fee before entering the office. We tried really hard to pretend we didn't understand and show them the other one we paid but there weren't that many people around for them to not notice. After much dumbing around, we paid the $1 USD and went through to immigration. Luckily, the immigration officer let us through, here you will pay the $2 USD Nicaraguan departure tax

Find Francisco The Cashew Man!
Before leaving Peñas Blancas, make sure to try and find Francisco! This is definitely one of my look-forward-to-do's every 90 days. Find Francisco the cashew dude!! There are many Nicaraguans selling cashews/maranon but Francisco has the best cashews with the best prices. He's also the sweetest man and a friend of a good friend of mine. 

However, this border run he was no where to be found and sadly, after looking for him at the old immigration offices and the new one, we left without cashews from Francisco. I even tried to text him at his number with no luck :(.

Entering Costa Rica
After leaving Peñas Blancas, it is almost smooth sailing back home. We walked back across the border where police officials sometimes hassle you to see a flight ticket departing Costa Rica and check your bags. You continue walking back to the Costa Rican side and line-up for the final immigration run. Make sure to prepare to show your departure from Costa Rica ticket and it's usually smooth sailing after you get your 90 day stamp and back to Tamarindo we go!


****** Today's Visa Run: 8 hours / $34 USD -- SUCCESS! ******

Christina, Arantza, Joel & I at the MCDs in Liberia
And of course, it wouldn't make it a great VISA run without a pit-stop at the Mickie-D's in Liberia on our way back to Tamarindo!!! Never been so excited to order McDonalds, Burger, Fries & McFlurries!!! 

Thursday, August 20, 2015

Chinese Mango Pancake (芒果班戟)

Asian American fusion mango pancakes (芒果班戟)

Ingredients:

2/3    cup all purpose flour
1       tablespoon custard powder
1       tablespoon sugar
1       tablespoon vegetable oil
1       cup milk
2       large eggs

Filling Ingredients:
1       box (250mL) of dulce crema aka. heavy cream
1.5    tablespoons sugar
1       large mango



Crepe Instructions

1.  In a small bowl, beat eggs, milk and sugar until smooth. 
2.  Add in flour and custard powder, mix well until smooth. 
3.  Add in oil, mix well until smooth. 
4.  Scoop out half a ladle of the pancake/crepe mixture and pour it into a non-stick pan/crepe pan on low heat. 
5.  Cook on one side only until it is just cooked. 
6.  Remove from pan and place on a plate to cool. 
7.  Repeat cooking process until all of the mixture is used. 
8.  Let crepe/pancakes cool to just about room temperature. 


..... while crepes are being cooled, prepare the filling .....
(Whipped cream is not available for purchase in stores, so we must make our own using dulce crema in Tamarindo, Costa Rica)

Filling Instructions
9.   In a medium sized plastic bowl, mix together the dulce creama and sugar. 
10. Whip the dulce creama until it starts to form peaks. Place back in fridge until ready to prepare the crepes.
11. Cut the large mango in strips. 

Mango Pancake Assembly
12.  Once pancakes are cooled, place a dollop of whipped cream in the center of the pancake. 
13.  Add 2-3 strips of mango. 
14.  Fold two sides into the center and tuck the remaining two edges underneath forming a rectangle/square. 
15.  Chill in fridge for at least 30 minutes before serving. 
16.  Serve and Enjoy!




❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ 

Wednesday, August 19, 2015

Chinese Mango Pudding (芒果普定)






Ingredients:

2.5    cup cold water
1       cup cane sugar
1       cup heavy cream (pre-chilled in fridge)
2       large Costa Rican sized mangos
8       sheets of gelatin

Additional Topping:
1       cup evaporated milk
4       mint leaves







INSTRUCTIONS:

1. Peel and cut the mangos into pieces, and place in blender. 
2. In a medium-sized saucepan, combine water and cane sugar and stir on high heat until sugar is dissolved. Add in gelatin sheets and stir until it is completely dissolved and the solution becomes a thick mixture. 
3. Add the blended mangos to the sugar mixture and whisk until smooth. 
4. Add chilled heavy cream and whisk until it is completely integrated into the mixture. 
5. Carefully pour the pudding mixture into 4 glass cups or ramekins. 
6. Allow pudding to set in fridge for approximately 2 hours. 

..... 2 hours later / Pudding is set ....

7. Add your choice of amount of evaporated milk to the surface. 
8. Serve and Enjoy! 




❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ 


Sunday, August 2, 2015

Chinese Pineapple Bun (菠蘿包)


Pineapple Bun. 


Bread Ingredients:
900    mL of flour (3.5 cups)
1/2     teaspoon salt
180    mL milk
1 1/2  teaspoons dry yeast
1/4     cup sugar
1/4     stick of unsalted butter
1        large egg

Topping Ingredients:
1 1/4 cup flour
Pineapple bun w. butter (菠蘿油)
1/3    cup sugar
1/2    stick of butter (room temperature)
2       eggs
2       tablespoon milk
1/2    tablespoon of baking soda
2       teaspoon baking powder

Final Touch to Topping Ingredients
1       small egg




INSTRUCTIONS:

BUNS
1. In a medium bowl, combine the dry ingredients of flour and salt. 
2. In a small cup, combine yeast, sugar, butter and salt with the milk and heat in microwave until warm (approx. 25 seconds). 
3. Add the wet ingredients to the dry ingredients. 
4. Knead all the ingredients together. Add the egg.
5. Continue kneading the dough until it is elastic-like and no longer sticky. 
6. Once the dough is no longer sticky, place it back in the bowl and set aside with a damp towel over top for at least 30 minutes for the yeast to grow. The dough should be twice the size when done. 

**********************************************************************************

CRUST
7. In a small mixing bowl, beat the butter with a hand mixer until smooth and fluffy. 
8. Add in sugar slowly and continue to beat the mixture with hand mixer.
9. Add in eggs, milk, baking soda and baking powder. Mix until thoroughly mixed into the mixture. 
10. Add flour and mix thoroughly with mixer. 
11. Place the entire mixture in fridge for at least 30 minutes for the butter to solidify. If the mixture is not in a non-sticky solid state, leave in fridge for longer or add a bit of flour and knead it until it is no longer sticky. 

**********************************************************************************

PINEAPPLE BUN ASSEMBLY
12. On a clean flat surface, knead the bun dough to rid of all the air. 
13. Divide the bun dough into 12 equal portions and let rest for 10 minutes.
14. Remove the crust mixture from the fridge and divide it into 12 equal portions (same as the number of buns you want to create). The following is easier than it sounds. But let's prepare the oven. 

15. Preheat oven to 375*F.

16. Cut two square pieces of parchment paper. Take one of the portions of the crust mixture, roll it into a ball and place on one of the squares of parchment paper. Now, place the other square of parchment paper on top of the ball and crush with your hand until it is flat but not too flat. Remove the top piece of parchment paper so one side of the dough is exposed, wet your finger and gently wipe the exposed surface and place on top of one of the buns. The water helps hold/stick the crust to the bun. Gently press the crust into the sides of the bun and then remove the parchment paper. 
16. Using a thin sharp knife, slice some lines on the surface like steak grill marks. 
17. Crack open the final egg, beat it gently and brush some of this egg on to the tops of the crust. 
18. Bake in oven for 15-20 minutes. *If the crust isn't quite brown yet at the 10 minute mark, remove the tray and brush some more egg liquid on the crust and place back in the oven
19. Remove and let cool for 10 minutes.

Servings: 12 medium sized buns
Best Served: With a large square slice of butter in between the pineapple bun (a.k.a. 菠蘿油)






❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ 

*Bread Flour - Add 1.5 teaspoons baking powder + 1/4 teaspoon salt to every cup of all purpose flour to increase gluten content for rising.