Food glorious food (Part 2)

"The history of the world is on a plate" - Anthony Bourdain

And if this ascerbic-witted food writer is right, then my stomach has certainly made history. I've eaten my way through quite a few countries and encountered some very unique flavours.

Aunty Jo-Jo trying Dutch raw herring

Earlier this year I visited Marken, a picturesque Dutch fishing village and was persuaded to try Hollandse Nieuwe, or raw herring. It is typically served with raw onions and available only in spring. While I had heard the "horror stories" and seen the shudders of the non-Dutch when raw herring is mentioned, it tasted just like sashimi - only saltier and more fishy-smelling.


Aunty Jo-Jo helping to cook an authentic Spanish paella

One of the highlights of my travels last year took place in a backyard in Geelong, Australia. Luis Alonso, an Australian of Spanish descent, taught me how to cook an authentic Spanish paella. It's a beautiful rice dish that's cooked in a large flat pan with lots of chicken, prawns and mussels thrown in for good measure. But the most important ingredient that gives paella its distinctive colour is saffron. This spice is insanely expensive - US$600 - US$2000 per pound. And that's why Luis only allowed us to use 2 dabs from his precious thimble.



And last but not least, let's come back to Malaysian shores and talk about the durian. This king of fruit has been given so much bad press in the foreign media but let me assure you, it's the best thing in the world. The sweet rich custardy texture that springs from the thorny shell is poetry on the palate. In my humble opinion, the best durians originate from Balik Pulau in Penang, where my parents live. And the most divine durian of all is the "ang her" (loosely translated as "red prawn") . Don't just take my word for it - go try it for yourself!