| It known as Tam bak hoong. It is a spicy Salad made from shredded unripened papaya. |
GREAT BRITAIN
| A Scotch egg consists of a shelled hard-boiled egg, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. Scotch eggs are commonly eaten cold, typically with salad andpickles. | It is a type of English cheese, known for its characteristic strong smell. It is produced in two varieties: the well-known blue and the lesser-knownwhite. |
Traditionally many Britons have started the day with something called a 'full English Breakfast'. This typically comprises of the following things: toasted bread, spread with butter, jam, marmalade or honey; followed by a 'fry-up' or cooked breakfast of fried bread, sausages, bacon, mushrooms, eggs and tomatoes. Served with hot tea, with milk added. However, with todays fast lifestyle and an increasing awareness of healthy eating this traditional breakfast is now largely eaten only at the weekend, and has been replaced by another in most British households. A typical modern breakfast comprises: fruit juice, toast and jam, packet cereal (cornflakes or similar), and tea .
In some households and workplaces this is followed by something called 'elevenses'. This consists of a cup of tea or coffee and some biscuits. Actually 'elevenses' can be taken at anytime of the day, and with most Britons this is usually fairly often!
'Lunch', can be anytime between 12.30 and
'Tea' is served at any time between four and
'Dinner' is the usual name for the main evening meal. It can be served anytime between
'Supper' is the final meal of the day, and is usually something very light like a sandwich and a cup of tea. Nowadays this meal is usually eaten in front of the television!
Before going to bed many Britons drink a drink made from hot milk. Usually either plain boiled milk, chocolate, or 'Horlicks'/'Ovaltine' (two brand-name drinks made from Barley and Malt).
On Sundays people don't usually have to work so they take the opportunity eat together with their family. Sunday lunch is usually the best meal of the week and many of the meals which are considered typically British are eaten for Sunday lunch. A typical meal might be eaten between
SAVOURY DISHES
Great British 'Fry-Up' Fried Breakfast
Serves: 4
Ingredients
8 pork and leek sausages
2 tomatoes - cut in half
1 tin of baked beans
8 rashers smoked back bacon
4 field mushrooms
6 organic eggs, cracked into a bowl
thick sliced bread for toasting
a knob of butter for toast
freshly ground black pepper and sea salt
Method
Preheat grill to high, set the oven to 100°C and put in 4 plates.
Using a nice large tray put the sausages, tomatoes (cut side up) and mushrooms under the grill, about 5cm from the heat and cook for around 15 mins, turning the sausages once or twice. After this time add to the tray the bacon and black pudding and leave until the bacon is cooked and crispy.
Put the baked beans in a saucepan and warm gently.
Put a non-stick frying pan on a low heat. Add a knob of butter and the eggs with some salt and pepper and stir gently until just scrambled and cooked.
Put the bread down in the toaster, arrange the eggs, sausages, tomatoes and beans with the bacon and mushrooms on the plates and when the
toast pops up, serve with tomato ketchup, HP sauce, Worcester sauce and a pot of tea.
Brazilian cuisine, like Brazil itself, varies greatly by region. A vast country that boasts a breadth of influences, such as Amerindian, Portuguese, Italian, Spanish,German, Arab, African and Japanese, Brazil's culture and cuisine are extremely distinct. Dishes such as picadinho de jacaré are quite original; the meal is made fromalligator meat. The natural crops of the region also add to its singularity.
Root vegetables such as cassava (locally known as mandioca, aipim, or macaxeira), yams, and peanuts, and fruits like açaí, cupuaçu, mango, papaya, guava,orange, passionfruit, pineapple, and hog plum are among the local ingredients used in cooking. Brazilian pine nuts called pinhão grow in a tree that is abundant in the southern part of
Some typical dishes are caruru, which consists of sun-dried meat, beans, goat, and corn meal; feijoada, a simmered bean-and-meat dish; tutu de feijão, which is a paste of beans and mandioca flour; moqueca capixaba, which is made of fish and tomato; and chouriço, a mildly spicy sausage. Barreado, a meal from the State of Paraná, is made by putting meat in ceramic pans, and burying the pans under the soil so that the meat boils with the heat of the sun. Salgadinhos, cheese bread, pastéis and coxinha are common finger foods, while cuscuz branco, milled tapioca, is a popular dessert.
Also noteworthy are:
The Japanese love their food. This can be seen by the number of people who eat out, even in a time of recession, and the number of food-related programs on TV. Tell someone that you're taking a trip to Hokkaido and the first thing they'll do is insist that you try the seafood while you're there or the Okonomiyaki in Osaka and so on. While sushi has become increasingly popular in the West, most Japanese food remains pretty much unknown. Japanese restaurants around the world have tended to cater for Japanese tourists and have been priced accordingly, ie. expensive. But in Japan there is a huge variety of food available at prices ranging from a month's salary to very reasonable.
Sashimi & sushi | Domburimono | Tempura | Sukiyaki | Shabu-shabu | Okonomiyaki | Yakitori
Sashimi and sushi
These two dishes are often thought to be one and the same. Sashimi consists of thin slices of raw fish or other seafood served with spicy Japanese horseradish (wasabi) and shoyu while sushi consists of the same, served on vinegared rice, but also includes cooked seafood, vegetables and egg. Another form of sushi isnorimaki, or sushi roll, in which the filling is rolled in rice with a covering of nori. Cheap sushi is available at supermarkets or at kaiten-zushi restaurants, where customers sit at a counter and choose what they want from a conveyor belt.
Domburimono
These dishes consist of a bowl (domburi) of rice covered with one of a variety of toppings such as boiled beef (gyudon), chicken and egg (oyakodon), deep-fried shrimp (tendon) or deep-fried pork cutlet and egg (katsudon). They are often eaten as part of a reasonably priced 'lunch set', with miso soup and pickles.
Tempura
Seafood or vegetables dipped in batter and deep-fried, tempura is served with a dipping sauce and daikon. The word 'tempura' comes from the Portuguese 'tempero' (gravy or sauce) and this dish dates from the mid-16th century, when Portuguese and Spanish culture was first introduced to Japan. Tempura can be served with a side bowl of rice and soup or on a bowl of rice (tendon) or noodles (tempura udon, tempura soba).
Sukiyaki
This is a savoury stew of vegetables and beef cooked in a large nabe and dipped in a bowl of beaten raw egg. The vegetables usually used are green onion, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added are tofu and gelatinous noodles (shirataki) and the ingredients are cooked in a sauce made of soy sauce, sugar and sweet cooking sake (mirin).
Shabushabu
For this dish, diners dip paper-thin slices of beef in a pot of boiling water and stock for a few seconds and then dip the cooked beef in sesame sauce (goma dare) before eating. Later, vegetables such as enoki mushrooms and Chinese cabbage, tofu and shirataki are added. When cooked, these are dipped in a soy and citrus sauce (ponzu). After the beef and vegetables have been finished, udon can be added to the pot and eaten with the broth. Other flavorings used include crushed garlic, chives and daikon. Economical (for those with a big appetite) all-you-can-eat meals are common in Shabushabu restaurants.
Okonomiyaki
This can best be described as a savory Japanese pancake. Chopped vegetables and meat or seafood are mixed with batter and cooked on a griddle. Like a pancake, the okonomiyaki is flipped over and cooked on both sides. It is then topped with a special sauce and mayonnaise and sprinkled with nori and dried fish flakes (katsuobushi). Variations include adding a fried egg or soba.
Yakitori
Yakitori itself means broiled chicken. Various cuts of chicken, including heart, liver and cartilage are cooked on skewers over a charcoal grill. Also cooked this way at yakitori restaurants (yakitoriya) are an assortment of vegetables such as green peppers (piman), garlic cloves (ninniku) and onions (negi). They are flavored using either a tangy sauce (tare) or salt (shio). The menu will usually contain a variety of other foods as well. Yakitoriya are usually laid-back places where the food is a snack to accompany drinking.
Thai food is internationally famous. Whether chilli-hot or comparatively blands, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food
depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.
With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
Thais were very adapt at 'Siamese-icing' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.
The variety of Egyptian recipes is extensive, and utilizes many types of food. With a history of foreign trade, of invasions and the domination of other cultures, (Roman, Greek, Arab among them) Egypt has adopted many ways of preparing food. The influences came mainly from Syria, Lebanon, Turkey, Greece, Palestine, and other Mediterranean countries, but even those were modified in Egypt to a great extent, adapting them to suit Egyptian customs, and tastes to make these foods uniquely Egyptian. The dishes are simple and hearty, made with naturally ripened fruits and vegetables and seasoned with fresh spices. The food in the south, closely linked to North African cuisine, is zestier than that found in the north, but neither is especially hot.
But we must remember that the early Egyptians were accomplished agriculturists. They cultivated pistachios, pine nuts, almonds, hazelnuts, and walnuts, still popular food today. From their orchards came apples, apricots, grapes, melons, quinces, and pomegranates. To this day, Egyptians love vegetables. Ancient gardens featured lettuce, peas, cucumbers, beets, beans, herbs, and greens. Pharaohs thought of mushrooms as a special delicacy.
Egyptian cuisine is known for flavor and its use of fresh ingredients. The staple in every Arab's diet is a bread called Aish (means life), which is a darker form of the Pita bread in the Greek culture. Fava beans are also important in the diet. At an Arab meal, one would expect to have a soup, meat, vegetable stew, bread, salad, and rice or pasta. Their desserts aren't rich like those of many other Arab countries, similar cuisine as it is and most dishes have the same name all over the middle east, mostly fruit is served after a meal. Egypt's cuisine includes bean stew and falafel with veal, lamb and pigeon which is also popular.
Boiled cabbage was eaten before drinking bouts to prevent getting drunk. Herodotus records that the slaves who built the Great Pyramid at Giza were kept going on "radishes, onions, and leeks," three of the world's oldest vegetables.
Molokhiyya is a leafy, green, summer vegetable. A traditional dish in Egypt and Sudam, some people believe it originated among Egyptians during the time of the Pharaohs. Others believe that it was first prepared by ancient Jews. Molokhia is nutritious soup made from a type of greens, known as molokhiyya or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is found throughout and in other Arab countries with the same climate as well as in Israel. Dried or frozen molokhiyya greens may be obtained from Middle Eastern stores worldwide. Consumption of molokhia was banned (along with a great many other things) during the reign of the Fatimid Caliph al-Hakim (c.1000 AD). In addition to molokhiyya, the Egyptians make a variety of meat (lahhma), vegetable (khudaar), and fish (samak) soups known collectively as shurbah, and all are delicious.
Rice (ruzz)is often varied by cooking it with nuts, onions, vegetables, or small amounts of meat. Egyptians stuff green vegetables with mixtures of rice. wara' enab, for example, is made form boiled grape leaves filled with small amounts of spiced rice with or without ground meat.
Potatoes (bataatis) are usually fried but can also be boiled or stuffed.
Salads (salata) can be made of greens, tomatoes, potatoes, or eggs, as well as with beans and yogurt.
Yogurt (laban zabadi) is fresh and unflavored; you can sweeten if you wish with honey, jams, preserves, or mint. It rests easy on an upset stomach.
Rice and bread form the bulk of Egyptian main courses, which may be served either as lunch or dinner. For most Egyptians, meat is a luxury used in small amounts, cooked with vegetables, and served with or over rice.
The Egyptian way of making kebabs is to season chunks of lamb in onion, marjoram, and lemon juice and then roast them on a spit over an open fire. Kufta is ground lamb flavored with spices and onions which is rolled into long narrow "meatballs" and roasted like kebab. Pork is considered unclean by Muslims, but is readily available, as is beef.
Pigeons (hamaam) are raised throughout Egypt, and when stuffed with seasoned rice and grilled, constitute a national delicacy. If you visiting Egypt, beware: local restaurants sometimes serve the heads buried in the stuffing.
Egyptians serve both freshwater and seagoing fish under the general term of samak. The best fish seem to be near the coasts (ocean variety) or in Aswan, where they are caught from Lake Nasser. As well as the common bass and sole, there are shrimp, squid, scallops, and eel. The latter, a white meat with a delicate salmon flavoring, can be bought on the street already deep-fried.
Native cheese (gibna) comes in two varieties: gibna beida, similar to feta, and gibna rumy, a sharp, hard, pale yellow cheese. These are the ones normally used in salads and sandwiches.
Egyptian desserts of pastry or puddings are usually drenched in honey syrup. Baklava (filo dough, honey, and nuts) is one of the less sweet; fatir are pancakes stuffed with everything from eggs to apricots, and basbousa, quite sweet, is made of semolina pastry soaked in honey and topped with hazelnuts.
Bbouzat haleeb or ice cream is a totally different experience from the rich American ice cream. Its quite light and gummy in texture. It actually stretches a bit as you spoon it. Misika (Arabic gum) and shalab (an extract from the tubers of orchids) can be found in most Mid-Eastern markets
Umm ali is another national dish of Egypt, and is a raisin cake soaked in milk and served hot. Kanafa is a dish of batter "strings" fried on a hot grill and stuffed with nuts, meats, or sweets. Egyptian rice pudding is called mahallabiyya and is served topped with pistachios. French-style pastries are called gatoux. Most homes and places serve fresh fruits for desserts, and it makes a perfect, light conclusion to most meals.
Although Turkish coffee has a reputation for being tart, its actual flavor depends on the mix of beans used in the grind. The larger the percentage of Arabica, the sweeter and more chocolate flavor. Ahwa comes in several versions: ahwa sada is black, ahwa ariha is lightly sweetened with sugar, ahwa mazboot is moderately sweetened, and ahwaziyada is very sweet. You must specify the amount of sugar at the time you order, for it's sweetened in the pot. Ahwa is never served with cream.
Like other Southeast Asian cuisines, the Filipinos eat a lot of vegetables and rice. Similarly, they also eat many types of seafood, saving meat for more special occasions (often in the form of lechon , or whole roasted pig). The waters surrounding the Philippines islands provide over 2,000 species of fish. In addition, Filipinos have been farming fish in palaisdaan , or fishponds, using aquaculture (raising fish and shellfish in controlled conditions) for over 1,000 years. Patis, a clear, amber-colored fish sauce, is used in Filipino dishes as much as soy sauce is used in China.
For over 2,000 years, rice has been grown in the Philippines and is eaten almost daily. As of the twenty-first century, over twenty varieties of rice are cultivated, which are made into thousands of different cakes, noodles, and pancakes. Rice noodles are common in fast-food restaurants and stands, served heaping with a choice of different meats and vegetables. Noodles symbolize prosperity, long life, and good luck. Filipinos believe the longer the noodles, the better, so noodles are generally not broken or cut when a dish is being prepared.
To select a fresh coconut, shake it to feel the sloshing of liquid inside. A cracked or old coconut will be empty and dry.
Opening the coconut: Locate the brown eye-like spots at one end and pierce with a sharp point. Drain off the liquid. Preheat oven to 400°F. Place the coconut in the oven on a cookie sheet and bake for 15 minutes. Remove the coconut and wrap in a clean kitchen towel. Carefully crack it open with a hammer. The coconut meat should be broken away carefully from the shell. If a portion is not broken easily away from the shell, return the coconut to the oven for a few minutes more.
Once all of the meat is out of the shell, you can grate the meat with a small hand grater, shred the meat in a food processor, or with a sharp knife. One coconut makes about 4 cups of shredded coconut.
Since the weather in the Philippines is tropical, many types of fruit are grown. Pineapples, strawberries, cantaloupe, melon, kiwi, bananas, guapple (a cross between a guava and an apple) and coconut are just a few examples. Coconuts are plentiful and are used in and on everything. The coconut meat inside can be eaten, and the ginataang (milk from the meat) can be used in refreshing drinks or for sauces to cook fruits and vegetables in, such as adobong hipon sa gata (shrimp adobo in coconut milk). It can also be grated or baked into desserts and sweets, such as maja blanca (coconut cake).
Homemade coconut milk tastes its best when freshly made; even if it is refrigerated, it quickly loses its flavor.
Read more: Food in Philippines - Filipino Food, Filipino Cuisine - traditional, popular, dishes, diet, history, common, meals, rice, main, people, types, make, customs, fruits, country, vegetables, drink, eating, stew http://www.foodbycountry.com/
