Discovering World’s Favorite National Dishes (Part II)

Shish Kebab

Grilled meat, usually swordfish, beef, lamb, and lamb with rice and vegetables. This is an excellent addition to summer barbecue.

 Shish Kebab

image source: The Mediterranean Dish

Som Tam (Thailand)

This is Thailand’s most popular salad with pounded garlic and chilies using a mortar and pestle. Then, it is toss in tamarind juice and fish sauce, lime juice,  dried shrimps, peanuts, tomatoes, sugar cane paste, string beans and some grated green papaya. Served with sticky  rice.

 som tam thailand

image source: Temple of Thai

Bobotie (South Africa)

Bobotie (pronounced as ba-boor-tea) is a national staple of South Africa. This is similar to Greek moussaka with curried meat casserole covered with a baked cream sauce, dried fruits or nuts.

 bobotie with yellow rice

image source: Safari Dried Fruit

Hummus (Middle East)

A Middle Eastern spread with chickpeas, lemon juice, garlic, and tahini. This taste so delicious as a dip with meats, bread, beans, vegetables and – Marmite rice cake!

hummus

image source: Terrace Restaurant & Lounge

Chicken Rice (Singapore)

This national dish of Singapore is steamed or boiled chicken topped with fragrant oily rice, and sliced cucumber. Variants may include roasted chicken or soy sauced chicken. Dipping sauces can be a premium dark soy  sauce, chili, garlic, and pounded ginger.

dish

image source: Visit Singapore

Masala Dosa (India)

Masala Dosa is consists of crispy rice-battered recipe with a spicy mixture of mashed potato and then dipped in coconut chutney, tomato-lentil based sauces, pickles, and other condiments. Great for breakfast that will keep you going until lunch.

Masala Dosa (India)

image source: HungryForever

Bunny Chow (South Africa)

It is a dish with hollowed-out half or quartered loaves of white bread with very spicy curry. This food came from the Durban’s Indian community.

Bunny Chow (South Africa)

image source: The Travel Bite

Ankimo (Japan)

This is a famous Japanese dish made with monkfish liver which is rubbed with salt, and then washed with sake. The veins are picked out and the liver is rolled into a cylinder shape and steamed.

Ankimo (Japan)

image source: World Travel Guide

Tom Yum Goong (Thailand)

A soup made with shrimps, tomatoes, mushrooms, galangal, lemongrass, and kaffir leaves and then filled with coconut milk and cream.

 Tom Yum Goong (Thailand)

image source: Travel deals

Goi cuon (Vietnam)

Also called as summer roll, this dish is made from pork shrimps, rice vermicelli, herbs and other ingredients wrapped in rice paper. This is served best at room temperature and dipped in slightly-sweet Vietnamese sauce with ground peanuts.

Goi cuon (Vietnam)

image source: aroundvn.com

Penang assam laksa (Malaysia)

It is a dish made from poached and flaked mackerel, lemongrass, chili, tamarind, mint, pineapple, and onions.

 Penang assam laksa (Malaysia)

image source: Season with Spice

Lechon (Philippines)

It is a Filipino dish made of a whole young pig cooked in slow-roasted over charcoal for hours until the meat is tender and crispy skin.

 Lechon (Philippines)

image source: Travelfoodanddrink.com

Stinky tofu (Southeast Asia)

Famous in China, it is a dish of fermented tofu with powerful smell. This is usually sold at night markets or roadside stands, or in lunch bars as side dish.

 Stinky tofu (Southeast Asia)

image source: Pinterest

French toast (Hong Kong)

This Hong Kong version of french toast is similar to deep fried hug where two slices of toasts are coated with peanut butter or kaya jam and then soaked in egg batter, fried in butter. This is served best with butter and plenty of syrups.

French toast (Hong Kong)

image source: The Food Gallery

Piri-piri chicken (Mozambique)

It’s a finger-linkin’ taste of chicken cooked with pepper, lime, garlic, coconut milk and piri-piri sauce.

 Piri-piri chicken (Mozambique)

image source: foodplatter.info

Rendang (Indonesia)

Famous in Indonesia. Beef is gradually-simmered with coconut, mixture of galangal, garlic, lemongrass, ginger, turmeric, and chilies. Then it is left to stew for few hours for a tender and flavorful stew. This dish gets even tastier when it is left overnight.

 Rendang (Indonesia)

image source: NoshOn.It

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