Pickled KhumuulPrepared by Amgalan KhungeeNational Association of Mongolian Agricultural Cooperatives (NAMAC)Mongolia Khumuul (Allium Mongolicum Regel) is a wild onion that grows in the Gobi Desert in the southern part of Mongolia. In the past, Mongolians popularly used to use it instead of onion and garlic. However, it has been forgotten nowadays. Khumuul grows in early […]
Steamed Sand FlowerPrepared by Ina KurniatiJaringan Masyarakat Tani Indonesia (JAMTANI)Indonesia Along the southern coast of Java in Indonesia, a plant bearing delicate pink flowers thrives. In the local language, this flowering plant is known as “kembang pasir,” or bay bean. Kembang pasir shares similarities with common vegetables, boasting a subtle sweetness and a neutral fragrance. […]
Pork with Fermented Shrimp Paste (Gia Vien)Prepared by Dinh Thi Thu Hien, Pham Thi Huong, and Dinh Thi Thu ThuyViet Nam Farmers’ Union (VNFU)Vietnam Hailing from Ninh Binh province, Vietnam, this dish is a quintessential part of the region’s culinary heritage. Its star ingredient is the locally renowned fermented shrimp paste, a beloved product of […]