PEARL CHANG 1N1

Traditional Japanese Food

Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetablessuch as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:

Oden
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in asoya sauce based soup

Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes:

Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.

Traditional Thailand Food

Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs. A simple Thai curry paste consists of dried chilies, shallots and shrimp paste. More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns.

A good meal for an average person may consist simply of a soup and rice. Traditional Thai soups are unique because they embody more flavours and textures than can be found in other types of food.

Traditional Egypt Food

Kosheri, also spelled Koshari, Kushari or Koshery, is usually a vegetarian dish that was originally popular with Coptic Christians who eat a meatless diet during Lent and other fasts.

The dish has now become one of Egypt's most popular national meals eaten either at lunch or dinner time. There are many fast-food restaurants that serve nothing but this dish and the only decision needed is whether to take a small, medium or large portion.

The ingredients include rice, lentils and macaroni combined with a spicy tomato sauce topped with caramelized onions. This is a very cheap meal and often serves as a staple food.

(Middle Eastern eggplant dip)

Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables. Try using it as a sandwich spread or rolled up in wraps.

Traditional Great Britain Food

This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.

Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy. The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert.

Roast Meats (cooked in the oven for about two hours)

Typical meats for roasting are joints of beef, pork, lamb or a whole chicken. More rarely duck, goose, gammon, turkey or game are eaten

Traditional Brazil Food

Appetizers double as street food in Brazil, where vendors sell many different fried delights. One of the most well-known street foods is acarajé, which are fried balls of shrimp, black-eyed peas, and onions. Fried rice balls (bolinhos de arroz) are similar to hush puppies made with rice instead of corn meal. And be sure to tryempadinhas de palmito, which are small empanadas with a hearts of palm filling. Coxinha are my favorite - chicken croquettes made to look like drumsticks.

Feijoada is probably the most famous and traditional of all Brazilian main courses. It's a black bean stew with smoked meats that takes a full day to prepare, so it's meant to enjoy over the weekend with friends.
Not surprisingly there are also many delicious seafood dishes in Brazil. Vatapá is a delicious shrimp dish with a rich cashew peanut sauce. Moqueca de peixe is a coconut fish stew that is easy to make and amazingly good. Cururu de camarao is a shrimp and okra gumbo, which can be made with frozen shrimp for a quick week night supper.

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 called meriénda (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 cocidos created 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).

There are many dishes frequently cooked in Filipino households. One widely cooked dish is adobo. It usually consists of pork or chicken, sometimes both, stewed or braised in a sauce made from soy sauce, vinegar, oil, garlic, bay leaf, and peppercorns. It can also be prepared "dry" by cooking out the liquid and concentrating the flavor.

Kare-kare

There are several popular stew dishes. Some well-known stews are kare-kare and dinuguan. With kare-kare, also known as "peanut stew", the oxtail or ox tripe is the main ingredient that is stewed with vegetables in a peanut-based preparation. It is typically served with bagoong (fermented shrimp paste). In dinuguan, a pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually siling mahaba.