Bold Flavors of the World · Global Voices
Melissa De León

#1: From Cambodia, Phnomenon
To understand Cambodian cooking, we have to look back to explore the historical events that took place there and the cultures that influenced the building of today's gastronomical bounty.
In the 6th century, Cambodia was a kingdom with an Indian-inspired culture, situated on the delta and along the middle reaches of the Mekong river. Until 1432, Cambodia progressively expanded its borders, taking in present-day Myanmar (formerly Burma) and Vietnam, but in the 18th century the Vietnamese began to colonize the delta and this territory became a battleground between Vietnam and the former Siam. (TWWG)
Now, take a look at this peculiar Corn on the Cob with Grey Onion Sauce. Would you like to try that or not?
#2:  From Thailand & Myanmar (Burma), Real Thai
Talking about the culinary tendencies of the neighboring countries, how about learning a bit about cooking and eating in Burma and Thailand? You are going to love it, first visit here: More Myanmar.
Thai Day: Eating with the neighbors, Explore the largely unknown landscape of Burmese cuisine.
Thai Day: Chili Me Softly, Discovering the delights of Thai cuisine need not be a spicy, complicated experience.
#3: From India, Rani and Raja
Bananas over corn, or going bananas for corn? Anyways, you decide:
I was surprised to find corn used so widely in India. Barbequed corn on the cob sold on the street is a great way to warm up on a cold winter night. One of our favorite corn dishes we sampled was makki roti, a flatbread made with corn flour. Rotis are usually served with vegetable curries or meats. Makki roti is so good it is a great snack all by itself. In Ajmer we were served makki roti dipped in ghee!…
This will help you satiate your hunger for authentic Indian food: Street Food shots in Mumbai
#4: From Trinidad, Can Cook, Must Cook
You know what? How about a rabbit dinner this week? Get some Caribbean inspiration to prepare this delicacy by reading Cute, Furry and Really Tasty!
And what did I think? I absolutely loved it. The rabbit was flavourful and very tender. I was expecting it to taste quite ‘gamey’ but it wasn't.Rabbit is quite versatile, and can work in different styles of cooking quite easily. Unfortunately, rabbit isn't a meat that's commonly used in Caribbean cooking, but I think it would be great in a Trini style stew with dumplings or curried with vegetables and rice.The next time I buy one, I'll certainly be cooking it in true Caribbean style.
#5: From Singapore & Italy, Kuidaore
This is the perfect shopping and culinary vacation guide for Rome. Can't wait to follow her recommendations one by one! :)
When in Rome…11 great things to do!:
That Bacchic excess is Roman in origin comes as no surprise. For there's something about this intoxicating city that makes you want to live life larger than usual. Eat too well, drink too much, shop more than is considered prudent – all this, and more, is par for the course. For latter day sybarites with a serious addiction to luxury, there's no place like Rome.
…The list below includes highlights of my brief stay but is hardly comprehensive. It is in fact downright esoteric. Rome wasn't built in a day. Even a list of 1001 things to do would barely begin to scratch the surface, much less a random list of 11 having no theme in particular other than all subscribing to a set of personal preferences. Quite aside from leaving out the sights to see, I've also virtually weeded out all of the clotheshorse-centric details (this ostensibly being a food blog and all; although if you're into "pre-loved", vintage or re-worked vintage, Via del Governo Vecchio near Piazza Navona and Via del Boschetto in Monti district are heavenly). Also, while we inevitably didn't manage to eat at every single restaurant on our hit list, of the ones we did dine at, I've omitted mention of the meals that didn't live up to the hype or were anything short of spectacular.
#6: From Korea, Umami
Seoul: Foreign Influences?
Korea, being neighbored by two strong and forceful countries like Japan and China, is determinedly proud of its own identity and culture. What the Koreans have also done well is to assimilate the ways of its neighbours and made it their own.
This observation was exemplified by the popular snack and lunch dish of kimbap. Kimbap is rice rolled with pickles, vegetables and a protein treat like tuna or omelet and wrapped round with seaweed. Looks like maki sushi, tasted a little like sushi found in any conveyor joints around the world, but try calling it sushi or maki, and our Korean colleagues would object and insist that it is their invention.
Continue reading…
#7: From Argentina, SaltShaker
Thinking about writing an Ode to Radicchio, but your poetry talents are nearly non-existent and limited to reasonably good attempts at haiku. Why don't you cook then a Radicchio Confit?   An excerpt from the original post follows. For the complete version visit the Argentinean Radicchio Paradise!
After six hours in a slow oven the whole thing had come together beautifully. The radicchio itself has darkened without browning, and it’s taken on a certain transluscent quality from the oil it has absorbed. It’s not quite the same as meat, where the idea in slow, low heat cooking, is to dissolve the collagen that makes meat chewy, resulting in “spoon tender” meat, but it’s akin – the texture changes to one that is clearly solid, but no longer crunchy – it avoids the wilting that occurs over direct heat, and the wedges stay nicely intact. The garlic, too, has softened and poached through, and makes a nice accompaniment served along with the radicchio. I let the radicchio stay in its oil until cool, then put it in the refrigerator overnight. Obivously this is a long process, but could be speeded up to a single day – brine overnight, poach during the work day, and let steep in the oil until later in the evening when you make dinner – I doubt the flavors would be all that different.
#8: From  France, Sweden, the US,  Kalyn's Kitchen-Weekend  Herb Blogging:
How is your aromatic cooking herb's intake this week doing? No more excuses! Take a look at these fragrantly revealing exponents of Kalyn's signature weekly event:
Okra, by Flavors (Arizona, US)
Parsley, by Garlic Breath (France)
Chervil soup with crayfish tails, by Kuchenlatein (Germany)
#9: From Estonia & Scotland, Nami-Nami
Cooking Estonian: Barley Mousse:
Need an unusual dessert for a weekday night? Have no money and need something cheap to satisfy your hungry sweet tooth? This dessert should do the trick then. All you need is some barley flour and sugar in your cupboard, fresh milk in your fridge and some of that redcurrant juice you made from last summer's berries in your chiller cabinet. Failing that, a shop-bought cranberry juice will do.
#10: From Peru, Peru Food
I know you have been thinking about visiting Peru.  That being said, how about exploring the delicious food you could enjoy there: Mega Post on Restaurants in Peru!
See you next weekend!