Why I travel and how do I manage to

Whenever I meet people I know who might have seen my posts on Instagram, they ask about my travels and how I am capable of doing so. Sometimes they would ask me indirectly of how much money I make. I don't blame them for correlating traveling with money because it does require money. But the thing here is: It wouldn't have to require much if you're not a lavish or a picky traveler. As what other's say, the key is in saving and planning.

Rangoon Teahouse and why Yangon could be a place for milktea lovers

Food is what distinguishes one country from another. From street food to a typical household cooking, each country offers a different blend and taste that anyone shouldn't miss trying if they get to visit a place for the first time. Like many others, Asian countries have already established themselves globally when it comes to taste through their iconic dish. Among those are the Pad Thai and Tom Yam of Thailand, the Pho of Vietnam, the Nasi Lemak of Malaysia, and the Adobo of the Philippines. But I bet only few know of Burma's Mohinga (I prefer to call it by its old name since it sounds more lit hehe). 

Mohinga, a fish soup with rice noodles, is the national dish of Burma. Its main ingredients are fish paste, chickpea flour, lemongrass, ginger, fish sauce, and catfish broth. It is commonly garnished with coriander (see recipe). I have also seen a fried version of it at Yangon's street market.