What is the world cooking?

#1: From Malaysia & UK, Yang-May Ooi's Lit Blog
Curious Legacies: My GrandMother's recipe for Soy Sauce Chicken

Grandma left us many recipes for dishes that have been in the family for years. They are old-fashioned and labor intensive, involving a lot of chopping and slicing and marinading to get just the right texture and just the right taste. In truth, I don't think I have the hours it can take to make many of them in their original form in my hectic life in London. But I can say that the most useful recipe Grandma left me is not really a dish but an attitude of mind. It's about adapting and innovating, taking what is safe and familiar and making it your own, moving with the times but on your own terms.

So here is the recipe that is Grandma's legacy to me:
Take pieces of chicken, chopped garlic and ginger and place in an oven proof bowl. Mix in soy sauce and ginger wine and some pepper. Cover with a lid or tin foil. Put in oven and cook at 180 degrees for 1.5 hours, opening it in the last half hour to brown the chicken.
Serve with rice and pak choi fried with garlic and a dash of soy sauce.
Human input time: 20 mins. It certainly beats doing it the old fashioned way standing at the iron wok sweatily frying for ages and stinking up my home with grease and smoke! It tastes pretty good, too.

#2: From Jordan, Algeria, Ya Rayi Our Rai; MANSAF: The pride of Jordanian Cooking.

In Jordan mansaf, the pride of Jordanian cuisine and the national dish of the country is usually prepared for and served to esteemed guests primarily on special occasions such as weddings, birthdays, and anniversaries.  The dish possesses an important symbolic function within social gatherings, it being offered as the ultimate to the honored guest.
Mansaf stands as the ultimate of Jordanian cuisine – a part of Arab gastronomy, which is one of the world's most sophisticated and elaborate cuisines.  Jordanian food, although having some unique attributes, is part of this Middle Eastern distinctive culinary heritage, but stemming more from traditional Bedouin cooking.
     A mansaf feast is taken seriously, and hours are spent in its preparations.  A dish of lamb seasoned with herbs and spices, it is served on a large platter on a bed of rice in a tangy yogurt sauce and sprinkled with almonds and pine nuts.  Traditionally, the yogurt used is jameed, a type of salted dried goat milk.
    The main course of a mansaf meal usually begins with several varieties of mazza, or hors d'oeuvres and with several salads as side dishes.   Bread, usually khoubz sh'rak, a large thin, round unleavened bread, accompanies every meal and a dessert or fresh fruit ends a meal.  Lastly, comes the famous Arabic coffee without which no meal is complete.  Continue reading this interesting edible essay…

#3: From Panama, Venezuela and Davis-California, U.S. More on exotic fruits and farmer's markets around the world. By the way, do not forget to blog about your favorite market and let us know :)

If you are curious about how the pomarosa, maranon curazao y guava look like and what can you prepare with them? Take a look at the report and photos Elena shares from her last visit to El Valle, Panama.

Greg's Food reports on his recent visit to Davis Farmer's Market. But, that is not all. He embraces a breathtaking appreciation for Farmer's Markets, he proves that photo after photo from this fantastic photo set.

Her name is Zulmy Garcia and she lives in Caracas, Venezuela. She is a Farmer's Markets lover and her camera is always on hand. I won't call it an obsession, I would say it is a way for her to share the love she feels for the land, and specially the land were she lives and the delicious wonders that mother and father nature grant us. Her most recent posts were about Fresh cheese at the Market "El Mercadito El Cafetal," and "Mercedes: granos y sabores from El Mercadito El Cafetal too."

#4: There are others: The 7th Annual Weird Food Festival.

They may be look scrumptious to some of you, I'll pass this time…abstinence is good sometimes and this is the perfect example for moi to practice it :) I perfectly understand that its a matter of culture, traditions and how adventurous your taste buds are. Head over to their website and you will get a taste of what I mean!

But then there’s this other group. It’s a sort of kinky culinary collective who call themselves the “Weird Food Fest.” Once a year, a relatively intimate group of about seven get together to eat. Their gathering may be small but their passion for food is big. To be specific, this group is really into food that is exotic, weird, uncommon, an acquired taste, extremely foreign or highly indigenous. Whatever label you want to place on it, it’s food that you won’t soon forget.

On the buffet, silkworm pupae, laver bread, thousand year-old egg, fermented papaya, beef pizzle, lots of heart, AND other unmentionable things!

#5: From The Philippines, Market Manila makes us, seafood lovers, just really hungry with an excellent report on Camilo: Spotted Hard Shelled Crab. The photos are scrumptiously sinful. Yes, that is the exact message I've gotten from them.

Called Camilo in Batangas, the spotted crabs were from “deeper waters” and had the “sweetest meat,” she insisted. They certainly looked terrific so I decided to buy one large one to give it a try. Untied and totally fresh, this frisky fellow was difficult to get onto a scale and a plastic bag. Back home, I noticed they had given me a specimen with uneven sized claws, a sign that the crab had earlier lost one of its claws (whether by accident, in a tousle to save the honor of his crabby girlfriend, etc.) and had re-grown the limb. There was something fascinating about this which made the crab even more interesting to me. Imagine if I cut off one of my arms and it grew back but was shorter then my other arm? How bizarre would that be? Could my dress shirts and suits be altered to still look becoming? Not to mention cutting off other body parts… Head over to Market Manila and read more of this post!

#6: From Israel, My Mom's Recipes and More has a step by step guide with photos to prepare a delicious Strawberry Jam. In addition to that fabulous creation, she commemorates Israel Independence Day – Yom Ha'atzmaut 58 sharing some old food postcards and information on the food they had available way back! Interesting…

See you next weekend!


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