Global Food Blog Report #24 · Global Voices
Melissa De León

#1: From Thailand, B'Tonian in Siam : Thai Food & the Market
I’ve heard so many people say they love Thai food, but few can name more than a handful of Thai dishes. In actuality, there are thousands of Thai dishes and most Thais eat hundreds of different dishes yearly. I’ve been to restaurants with menus that are like books – some 30-40 pages. I’ve even heard of the legendary Royal Recipe Book that is full of ancient food dishes, to which commoners have no knowledge and never tasted. For me, a renowned fussy eater, I do not particularly like real Thai food – the food consumed on a daily basis in villages. Much of my fussiness is due to decades of my lingering vegetarianism and an aversion since childhood of pork and most beef products. My father loved fishing and eating fish and I tried, but I never could develop a taste for fish. The Thai cuisine, however, is quite dependent on pork, fish, and seafood with not many options for a vegetarian diet. Even some of the vegetable dishes take an acquired taste. In the south, they eat many types of bush and tree leaves and many types of pods, roots, and plant leaves; some are very bitter or too robust for me to eat casually like a carrot. Continue reading…
#2: From Soul Cocina: Persian Gazpacho! So refreshing and delicious—perfect for the warm weather. Enjoy!
We found some Persian cucumbers at Berkeley Bowl on a hot day, so we decided to use them in a chilled soup. I was inspired by Chef Sean's bright green cucumber soup with mint at Citizen Cake last week. Get the recipe now!
#3:  From Philippines: In Our Kitchen on the traditionally delicious Pichi-Pichi, a dessert made with grated cassava and coconut…Yum!
#4: From Pakistan: The best Pakistani food outside Pakistan:
As a Pakistani in America, the first thought that comes to my mind when I think of Chicago, is Devon Avenue; or ‘Dewan Street’ to us desi types. How can you not be intrigued by a street one part of which is called Mohammed Ali Jinnah Way, another is called Gandhi Marg, and yet another is known as Golda Meier Boulevard! Notwithstanding the sociological and political nuances of the multi-ethnic immigrant community that lives and works in and around Devon Avenue, for me the real significance of Devon Street is the food. Good food. Some would say great food. Continue reading…!
#5: From Venezuela, La Guayaba Verde tells the tale of such an enigmatic edible flower: Flor de Jamaica (ES), Hibiscus Sabdarifa, or Saril for some of us! Sometime ago I wrote about the same plant: Cooking with Saril = Jamaica = Roselle (English)…Now you do not have an excuse! Head over to either blog and learn about this marvelous flower!
#6: From Japan, IACP's Global News Blog:  Kyoto's Nishiki Market
Nishiki Market is in the heart of the historical city of Kyoto. It is open to the public and you will find most of Kyoto`s famous food products here from yuba (soy milk skin) to tsukemono (pickles) to ocha (tea). The Aritsugu knife shop offers more than a huge selection of knives but also a variety of kitchen tools. A new addition to the market is a standing bar where you can have fresh oysters and wine. Do not miss the Photo Tour and Yukari's list of favorite shops.
#7: On the Trail from Penang to Kuala Lumpur:
How did I become so blessed?
On a recent journey to Malaysia, a country named by the Malaysian Tourist Board as "the Real Asia", I was afforded the opportunity and luxury of exploring this diverse and culinary rich culture under the tutelage of a true pro. She is renowned for her talents, both through cook book writing and television appearances and still it is her warm and generous spirit of sharing the memories and knowledge of the Malaccan Nyonya (Straits Chinese) family cooking that has left an indelible impression in my heart and on my palate. Everywhere we were together, she is recognized and admired, by young and old and forever humble in their presence. The great chefs of Malaysia treat her like a goddess, endearingly and with admiration. recipe Continue reading this interesting post on "Florence Tan" and get a delicious formula to prepare Peanut Sauce, also from her book, Secrets of Nyonya Cooking, used in her delicious Chicken Satay recipe:…
#8:    From France: La Tartine Gourmande on "Cigarettes á la feta et á la menthe – Feta and Mint Cigarettes".
A fantastic story from her childhood memoirs, combined with the world cup football fever and taken to the last consequences by the urge to prepare "cigar-shaped" treats…like in the old good days! Simply delicious :-)
#9: From Argentina: La Majuluta writes about "Cayote y Cabellos de Angel,"  (ES) a traditional European recipe to prepare "abóbora chila" preserves…So sweet and angelical like the old Portuguese and Spaniards Convent's recipes lost in time…
#10: From Greece: Kalyn's Kitchen on Greek Frittata:
A frittata is a kind of omlette which is not folded over, but instead finished by putting it under the broiler to brown the top. It's absolutely essential to drain the tomatoes very well when you make this one, or the finished dish will be too watery, so don't rush that step. If you're lucky enough to live where it's still summer, by all means substitute fresh herbs and diced fresh tomatoes which have been drained in a colander for a few minutes. Continue reading and get the yummy recipe now!
Have a tasty week!