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Street food from Panama, Mandoo from Korea, and a Hot Pot Video from Shanghai

#1: From Korea: Kimchi Mamas and a recipe to prepare Mandoo, the easy to prepare Korean dumplings!

If you've never made mandoo before, it really isn't hard. The dumpling-making is the most time-consuming part. Once they are made,
you simmer the mandoo gently in a pork-beef-chicken broth (yes, all three) until they float and then maybe a minute more. Reserve some
chicken meat from the broth to garnish the soup later. You can cook about a dozen at one time. Continue reading

#2: From Panama: learn about Panamanian street food with the Cooking Diva:

I remember four streets full of little improvised restaurants or "fondas" and many people walking selling their goodies too. The offering was mostly regional food, the kind that is prepared in the countryside with all the spices and traditional methods they have been using for decades. Read the complete post and admire the delicious photos

#3: From Uruguay: Amargo y Dulce visits La Perdiz, a Basque restaurant in Montevideo.

The first dish is a regular on the menu. Served in a ceramic dish, the squid is cooked in a delicious sauce accompanied with parsley infused rice. My limited exposure of squid has been fried calamari, and this was a whole different world. Tender, not chewy; flavorful, not bland. We were delighted in the freshness of the seafood and the flavor it carried. Croquets were a nice accompaniment, again another regular on the menu and a very economical choice. Our final selection was a gorgeous salad. Mixed greens, marinated eggplant and mushrooms, red
bell pepper, tomatoes, and even a bit of spice…jalapeño…Read the complete review

#4: From Sweden: Ramble from the Chef and a traditional recipe to prepare Semla for Shrove Tuesday or Fat Tuesday

The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with Protestantism the Swedes stopped observing Lent, and the semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter.
Today, semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are home-made. Read more

#5: From Japan: Obachan creates a tasty recipe for Mozzarella Cheese Marinated in Miso.

I accidentally found a Japanese website talking about this interesting idea, and as usual, I couldn't resist the temptation to try it out
myself. It didn't sound as strange as the combination of sweet bean paste and raw peach. I've read many times that fermented foods usually
make good combinations. Get the scoop now

#6: From Deep End  DiningFor your Consideration. "Eddie Lin and the Hot Pot of Doom."

For the newbies to this traditional Chinese / Mongolian banquet, Eddie Lin has prepared this revealing video. It was taken when he and his friends visited a well known restaurant in Shanghai. The menu included sliced pieces of raw meat, cooked in a simmering pot of broth at the table, and then eaten with a dipping sauce or as a soup. This time the selection of raw meat included: pork brains, rooster eggs, lamb, yellow eel, bull penis, pork throat, racoon, and crocodile among others.

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