DELBERT LOO 1N1

Great Britain

Spiced Beef

Butlers Deviled Kidneys

BRAZIL

bolinhos or little balls July

The Festa de Sao Benedito, or Festival of St. Benedict, is featured in the center-west. Traditional dances and foods such as little balls, or bolinhos, of deep-fried rice or cheese mark this celebration.

In full leather regalia, cattlemen of the northeast gather to celebrate a special outdoor Cowboy's Mass, or Missa do Vaqueiro, in the Pernambuco back lands, remaining on their horses during the ceremony. Included in the blessings are some that are specifically said for the cowboys' gear, their hats, saddles and saddlebags containing foods they brought to share, manioc(cassava) meal, queijo do sertao, a popular hard cheese made mostly of goat's milk, and rapadura, hard chunks of raw brown sugar eaten as candy.

pato ao tucupi

In the city of Belem in the north, the two week celebration called Cirio de Nazare begins with a parade to transport the statue of the virgin of Nazare from the cathedral to the basilica. It ends with her return to the cathedral. The traditional feast on the first day of the festival includes pato ao tucupi, or roast duck marinated in olive oil, lemon juice and garlic, then boiled in tucupi, a seasoned sauce made with the juice extracted from manioc (cassava) root.

JAPAN

Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū^?), dried seaweed (海苔 nori^?), kamaboko, green onions and even corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen ofHokkaidō.

Sushi

Sushi is a most popular and traditional food in Japan, and now sushi has become most fashionable around the world. Sushi is low in cholestroland high in Vitamins.
It was started about 500 years ago near Biwa lake, during civil war period in Japan.
It was called "OSHI SUSHI'', prepared from vinegared rice and a Biwa lake fish, the crucian carp. Since there was a civil war going on, people had to have ready made food to take with them to battle or on their flight from the enemy. Vinegar keeps rice from spoiling and was also used to marinate the fish, which was laid on top of a box of vinegar prepared rice and then cut as needed. This OSHI SUSHI was able to last longer in the hot and humid climate of Japan, than other foods without the use of cooking or broiling over fire, which was difficult in war times. Later Sushi became popular during more prosperous times in the Edo period in Tokyo, starting 400 yearas ago. People had easy access to fresh fish and liked the taste of raw fresh fish with vinegared rice, which also served as preservative and digestive. Soon Sushi restaurants became popular all over Tokyo serving raw fish like Tuna, Yellowtail, Red Snapper, Squid, Flounder, also quick-boiled Shrimp, Octopus etc.
on vinegared rice on bite size canapes, called Nigiri Sushi. Other forms of Sushi were "Maki Sushi", a sweet soy bean curd sushi, Vegetable sushi called "Futomaki" as well as Egg sushi. When Sushi became popular in the western world after World War II, especially in California, U.S.A., new varieties were added like California roll, Tempura roll, Salmon, and Soft shell crab roll, etc. The most important rule remains that , no matter where served, Sushi has to be made of the freshest ingredients and delicate vinegared rice

THAILAND

Tom yam soup

Tom yum (Lao: ຕົ້ມຍຳ, Thai: ต้มยำ, IPA: [tôm ɲɑm, tôm jɑm], tom yam in the Royal Thai General System of Transcription) is a name for two similar soups originating fromLaos and Thailand, respectively. The Royal Lao version includes a pinch of rice in the soup, whereas other typical Lao and Thai versions do not include rice as an ingredient. Tom yum is widely served in neighboring countries such as Malaysia, Singapore, andIndonesia, and has been popularized around the world.

Spicy Chicken with Thai Basil

EGYPT

spiced mince patties

Ful Medames, Kushari, rice-stuffed pigeon

PHILIPPINES

Adobo is made from chicken, pork, squid (pusit) or vegetables stewed in vinegar, soy sauce, garlic, peppercorns and bay leaf. It is believed that this dish was derived, and then, Filipinized from the Spanish adobado, a more complicated preparation soaked in garlic and oil.

Another popular national cuisine of the Philippines is the bistek or beef and onion rings braised in soy sauce. This dish is what one would call beef steak, Filipino-style - reinvented with an Asian touch of soy sauce.