HTET ZAW 1N1

TRADITIONAL GREAT BRITIAN FOOD

FISH N CHIPS

Fish and chips (sometimes written "fish 'n' chips") is a popular take-away food that originated in the United Kingdom in 1858 or 1863.^[1] It consists of deep-friedfish (traditionally cod, haddock or flounder) in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes.

Popular tradition associates the dish with the United Kingdom and Ireland; and fish and chips remains very popular in the UK and in areas colonised by British people in the 19th century

COTTAGE Pie

Cottage pie refers to an English meat pie made with beef mince and with a crust made from mashed potato. A variation on this dish using lamb mince is known asShepherd's pie.

TRADITIONAL BRAZILIAN FOOD

orange salad

Almost every kind of fruit grows in Brazil, including apples, oranges, peaches, strawberries, bananas, papayas, mangoes, and avocados. Fruits, vegetables, meat, and flowers are sold at feiras (street markets). These outside markets are set up on streets, which are closed to vehicle traffic. The markets are set up in a new location every day

Brazilian Hot Dog

Paula had spoken so much about the Brasilian hot-dog that I began wondering if she'd lost the plot a little. After all, a hot-dog is a hot-dog isn't it? A sausage, in a bread roll. How different can a hot-dog be in Brasil?

So there we were walking along the beach, the cool Atlantic waves washing over our feet, when we simultaneously turned our heads in the direction of the most wonderful smell on the beach, to a little man with a barrow, cooking in the centre of the between Paula and I meant that words weren't needed as we both wheeled away from the cool waves and

TRADITIONAL JAPANESE FOOD

sushi

Sushi (寿司, 鮨, or 鮓^?) is cooked vinegar rice which is commonly topped with other ingredients, such as fish^[1], or put into rolls. Sliced raw fish alone is calledsashimi, as distinct from sushi. Sushi served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (ちらし).

Kamameshi Jap

Anise

Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan, kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables

TRADITIONAL THAI FOOD

tom yum soup

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

TRADITIONAL EGYPT FOOD

Like any crossroads culture, Egyptian cuisine has picked and chosen those ingredients and food that grow best as well as best meet the flavor and nutritional needs of their people. Bridging Africa and Asia as it does, Egypt has a lot from which to choose.

Tourist hotel meals will offer well prepared if unexciting meat/vegetable/starch entrees but that's not the real food of the real people. To eat "real," you have to eat "street." And Egypt is a culinary adventure. "Eating street" as we define it, doesn't confine itself to standup meals from cart vendors -- it's more the everyday cuisine of the everyday person in the street. These everyday Egyptians eat well. Meats are largely grilled or roasted, whole or minced, with lamb and chicken predominating. You see a lot of cows but they seem to serve more as farm equipment than beef.

The shish kabob style is extremely popular and is served either with or without the skewers but always with traditional accompaniments: greens and tomato salad, tahini sauce and pita bread. So you can stuff your own sandwich if you want. Bread is always whole wheat pita, coated with coarse ground wheat, round, fragrant and sheer heaven when hot from the oven. Often pita plus a dipping sauce, tahini, hummus or babaganoush, makes a fast food meal and a healthy, delicious one at that.

Egyptians have embraced the tomato and we never had one that wasn't bursting with color and flavor. The traditional and ubiquitous salad is chopped tomato, coriander, mint, little hot green peppers (not jalapenos but close) and onions, coated with garlic oil. It's great for digestion but death on the breath. Bring mints. Other veggies that grow well and show up all the time include beans, mostly chick pea and fava, which are eaten stewed for breakfast, hearty stewed for lunch and dinner and ground and pasted for tahini and hummus with great amounts of garlic.

Eggplant, mashed as the main ingredient in babaganoush, is also used in Egyptian moussaka with a mild white cheese. Okra, cabbage, cauliflower and potatoes show up frequently, stewed with tomatoes and garlic. Rice is a universal constant and was consistently wonderful, even for breakfast! The grains mix short basmati-like rice with longer brown, nutty tasting rice and we wish we could have found it to bring back.

Grilled pigeon is the acclaimed delicacy and like any small game bird is long on flavor but short on ease of eating. We only had fish on the Red Sea, perch and tuna, both fried, but flavorful without excess oil. We had various types of pasta from time to time but never did find out if it was wheat flour or rice flour based. Nevertheless.

TRADITIONAL PHILIPPINES FOOD

Philippine cuisine consists of the foods, preparation methods and eating customs found in the Philippines. The style of cooking and the foods associated with it have evolved over several centuries from its Malayo-Polynesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate.

Filipinos traditionally eat three main meals a day - agahan or almusal (breakfast), tanghalían (lunch), and hapunan (dinner) plus an afternoon snack calledmeriénda (another variant is minandál or minindál). Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidoscreated for fiestas.

Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).

Malayo-Polynesians during the pre-Hispanic era in the Philippines prepared food by boiling, steaming, or roasting. This ranged from the usual livestock such askalabaw (water buffaloes), baka (cows), chickens and pigs to seafood from different kinds of fish, shrimps, prawns, crustaceans and shellfish. There are a few places in the Philippines where the broad range in their diet extended to monitor lizards, snakes and locusts. Filipinos have been cultivating rice, and corn, since 3200 BC from their arrival of the Austronesian people from Southern China Yunnan Plateau and Taiwan, when they settled in what is now the Philippines. They brought with them rice cultivation and a lot of other various traditions that are used in forms today.^[1] Pre-Hispanic trade with other Asian nations introduced a number of staples into Philippine cuisine, most notably toyo (soy sauce) and patis (fish sauce), as well as the method of stir-frying and making savory soup bases