World's Best Bowl Food 1 Preview
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© MATT MUNRO / LONELY PLANET © WESTEND61 / GETTY IMAGES Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 6 13 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht Russia and Ukraine 32 with eggplant Morocco 84 RICE, PASTA Pho Vietnam 144 Dal tadka India 172 Açaí bowl Brazil 206 Chicken & matzo Le Puy lentil salad France 86 & NOODLES 110 Risi e bisi Italy 146 Dublin coddle Ireland 174 Cendol Malaysia 208 ball soup Jewish 34 Moules marinières France 88 Bun ga nuon Vietnam 112 Singapore noodles China, Feijoada Brazil 176 Che chuoi Vietnam 210 Chorba beida Algeria 36 Persian spiced cauliflower Dan dan noodles China 114 (Hong Kong), UK, USA, Canada, Fish head curry Singapore Chocolate dessert bowl Cock-a-leekie soup Scotland 38 and bulgur salad UK 90 Gekikara rāmen Japan 116 Australia (everywhere but and Malaysia 178 Europe and North America 212 Ezogelin çorbasi Turkey 40 Poke Hawaii, USA 92 Hong Shao Niu Rou Mian Singapore) 148 Goulash Hungary 180 Eton mess England 214 Fish soup Latvia 42 Sesame tofu buddha Taiwan 118 Tagliatelle al ragù Italy 150 Kimchi jjigae Korea 182 Kheer India 216 Gazpacho Spain 44 bowl Japan 94 Hyderabadi chicken biryani Yellow braised chicken rice Kjötsúpa Iceland 184 Groundnut soup Ghana 46 Solterito Peru 96 India 120 China 152 Mapo tofu China 186 Glossary 218 Harira Morocco 48 Summer farro salad Italy 98 Jambalaya USA 122 Poutine Canada 188 AUTHORS 220 Kak'ik Guatemala 50 Summer squash ‘spaghetti’ Khow suey Myanmar (Burma) 124 STEWS, BRAISES Quinoa stew Bolivia INDEX 222 Light soup Ghana 52 USA 100 Kuaytiaw Thailand 126 & HEARTY bowls 154 and Peru 190 ACKNOWLEDgMENTs 224 New England clam chowder Tarragon grilled chicken Kushari Egypt 128 Bakso Indonesia 156 Red bean tagine Morocco 192 USA 54 grain bowl USA 102 Sarawak laksa Malaysia 130 © AISELIN82 / GETTY IMAGES, © HADYNYAH / GETTY IMAGES Bigos Poland 158 Ropa vieja Spain 194 4 5 Foreword BY JANINE EBERLE So, what is bowl food? In a sense it's the latest fad: bourguignon to South African bredie. Crafty ways to paleo-macro-bio lunches served on the blond-wood concoct deliciousness from yesterday’s leftovers, like tables of Edison-bulb-bedecked cafes. Dishes that Levantine fattoush built around stale pitta bread, to launched a million #powerbowl Instagram posts and a Indonesia’s nasi goreng, using up rice from the night fleet of food trucks. before. The resourcefulness of peasant home cooks has But fads explode because they touch a deeper truth. brought us some of our most loved meals. As we put together this book exploring bowl foods around It’s not surprising that in a modern world where eating the world, it became clear that food just doesn’t fall into healthily has, in many cases, replaced the need for eating bowls by accident. The things we eat from them have thriftily, we’ve returned to the bowl as a symbol for all some common characteristics, from Iceland to Burma, that makes us feel good about food. The triumph of Ghana to Peru. Whether it’s a fiery chilli con carne, a casual eating over formal dining and our predilection for long-simmered Welsh stew or a spicy mound of Moroccan dining while sitting on the sofa watching TV also make the couscous, these are meals that speak the international bowl a natural choice of vessel. language of comfort. And then there’s what Oxford University’s expert They’re the foods that go to the heart of a cuisine, in the psychology of taste Charles Spence calls the and recall home, or childhood, or tradition. They’re ‘multisensory’ nature of eating – if you hold the bowl among the world’s most beloved dishes – macaroni while eating from it, its weight may lead you to feel more and cheese, Vietnamese pho, Japanese rāmen. These satisfied with the meal. Foodie thought leaders have bowls have transcended their local roots and become stepped up to the plate – or rather, bowl – with Gwyneth transcontinental comfort meals. Paltrow and Nigella Lawson among the leading exponents You’ll find some recurring themes. What cuisine of bowl-based eating; Nigella defines it as ‘simply doesn’t have a cure-all chicken soup? From Jewish shorthand for food that is simultaneously soothing, chicken and matzo ball to Greek avgolemono to Korean bolstering, undemanding and sustaining.’ samgyetang, the art of concocting medicine from fowl And with this book of the world’s ultimate bowls, we meat has long been a global pursuit. There’s the ancient have to agree. Whether old-school meat-and-veg stew art of nose-to-tail eating, slow-cooking to make the or fashion-forward grain salad, these bowls are feel-good best of less desirable cuts of meat, from France’s boeuf food at its best. All hail the bowl. © MATT MUNRO / LONELY PLANET 6 BREAKFAST BOWLS hey say it’s the most important meal for good reason – waking up T to a bowl of something nourishing sets you up for the day. Whether it’s an oh-so-traditional bowl of porridge or something a little different like a Chinese congee or Quebec’s favourite fèves au lard, there’s nothing like a full belly to help you seize the day. FOXYS_FOREST_MANUFACTURE / GETTY IMAGES Easy Medium Hard © 9 SALADS & HEALTHY BOWLS SERVES 4 KOREA Bibimbap A colour wheel of vegetables, spicy red pepper paste, meat and egg make for good looks, but it’s the medley of fresh, cooked and fermented flavours that make bibimbap a health-bowl star. You’ll need Method pinch of sugar 1 Mix together the sugar, 1 tbs soy sauce, a splash of sesame oil, 1½ tbs soy sauce 3 tsp of garlic and a pinch of pepper. Add the beef and mix well. Origins ¾ cup sesame oil As far back as the 14th century, 3 tbs garlic, peeled 2 Stir-fry until the beef is browned, then set aside. Koreans wanting a fresh start and crushed and a clear pantry for the salt and pepper 3 Mix together the remaining soy sauce, a splash of sesame oil, lunar new year would combine 400g (14oz) beef Scotch 2 tsp of garlic and pepper. Mix in the mushrooms and set aside. leftover side dishes from other meals with rice to form fillet, finely sliced into 5cm bibimbap. This complete meal (2in) strips 4 Stir-fry the carrot in a splash of sesame oil with 2 tsp of in a bowl also made the perfect 1 cup dried shiitake garlic and a pinch of salt and pepper. Set aside. shrine offering to ancestors. Although dolsot bibimbap, mushrooms, soaked and served in a hot stone bowl, may finely sliced 5 Repeat with the daikon and courgettes (zucchini). seem traditional, actually it’s a 2 small carrots, peeled recent evolution and before the 1970s, any bowl would do. and julienned 6 Repeat with the bean sprouts. 1 small daikon (or radish), peeled and julienned 7 If using ceramic bowls, line the bottom of each bowl with 2 small courgettes (zucchini), a teaspoon of sesame oil. Put rice in each bowl and arrange julienned small mounds of beef and vegetables over the rice, with an Tasting notes 1 small bunch of spinach egg yolk in the middle. If using stone bowls, pour another It’s icy in Seoul and you take shelter in a tiny restaurant, slipping off your shoes. You’re 1½ cups bean sprouts tablespoon of sesame oil around the edge of the bowl and presented with a heavy stone bowl containing a kaleidoscope of carrots, shiitake 2 cups short or medium grain place on the stove to heat on high for 5 minutes, or until you mushrooms, spinach and courgette (zucchini), all perfectly julienned. The race is on to mix rice, cooked can hear the rice crackle, then remove from the heat. it all together while the bowl is hot – wait too long and the raw egg won’t cook in the hot 4 egg yolks rice, and the rice will stick to the bottom. Mixing through the thick red gochujang (spicy red gochujang (red pepper paste) 8 Serve with a dish of gochujang for each person to mix into pepper paste) and meat means you can control the flavour intensity to your own taste. Crisp their bowl to taste. radish, juicy bean sprouts, rich beef and fermented soy bean paste keep your tastebuds constantly dancing between excitement and comfort. ● by Joshua Samuel Brown © SIMON REDDY / ALAMY, © MAREMAGNUM / GETTY IMAGES 66 67 DESSERTS Origins SERVES 2 The berries of the Amazonian açaí palm were barely known BRAZIL outside the Amazon until the 1970s.