10 Most Popular Exotic Foods in The World
10 Most Popular Exotic Foods in The World
Whether at home or in fine dining restaurants, we want only the best foods to be serve in our table. We always have our choices, be it Chinese dishes, Japanese dishes, American dishes or European dishes. Whatever it may be, we always crave for a sumptuous ones. But, what if you are given a chance to pick 10 dishes around the world and have it on your menu, what would constitute your list? Below are 10 popular exotic foods in the world that you may include in your list.
A traditional Mexican dish that is done by putting together combining a corn dough (masa) stuffed with sweet or savory filling and steamed until firm. Pork and chicken are the two most commonly used fillings, in either red or green salsa or mole. So popular among Mexican that in the country alone, there are close to a thousand ways on how to prepare a tamale dish. One popular variation, the tamal de dulce, is done by
adding pink-colored sugar to the dough and filling it with raisins or other dried fruit.
Native to Korea, Kimchi is a pickled dish out of fermented vegetables spiced with varied seasonings. A traditional banchan, or side dish, Kimchi comes in different varieties like: the baechu (Chinese cabbage) variety, pa-kimchi (made with scallions), ggakdugi (made with cubed radish), and oisobagi (a cucumber kimchi mix hot and spicy seasoning). The common seasonings used in making Kimchi include ginger, brine, onions, scallions and and aekjeot (fish sauce). However, one can add or replaced existing ingredients depending on the type of kimchi being made.
Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Similar to hot mustard, Wasabi’s hotness produces vapors that irritate the nasal passages more than the tongue. This sizzling hot dish is best served with sushi or sashimi, and soy sauce.
Europeans simply love Borscht, a red-colored soup made with beet as its main ingredient. Borscht can be prepared and served in two ways; hot and cold. Though both variants use beets, hot borscht is more like a stew with added ingredients such as cabbage, beans, cucumber, carrots, potatoes, tomatoes or onions, mushrooms, and meats (chicken, pork, or beef). On the other hand, cold borscht is prepared by boiling together chopped young beets and raw chopped vegetables (radishes or cucumbers). After cooling them down, sour cream or soured milk is added to the soup.
Another popular fish soup, Bouillabaisse is made by mixing together several kinds of cooked fish (scorpion fish, sea robin and European conger), shellfish (sea urchins, mussels, small crabs or octopus), and vegetables. To make it more savory, the soup is flavored with variety of herbs and spices are added like fennel seeds, saffron, bay leaf, garlic, basil and orange zest.
Bacalhau is Portugal’s national dish which is a preserved fish or a salt cod served alongside with potatoes, and wine like Green (Vinho Verde) or mature wines (Douro Wine). Fast fact, there are almost 400 ways of cooking Bacalhau, good enough to have at least variant for every day of the year.
Gumbo which traced back its origin in Louisianan is a wide variety of spicy soups. A perfect Gumbo must consist one or more types of poultry ( chicken, duck, or quail), shellfish (freshwater crawfish, or shrimp), smoked pork, strong stock, celery, bell peppers, onion and a thickener. This spicy soup is best served over rice.
Popular among Middle Easterners, Tabbouleh is a salad made out of chopped parsley, onions, bulgur wheat, mint, and tomato with lemon juice, olive oil and black pepper.
It is traditionally eaten with a lettuce leaf.
A traditional Ethiopian dish, Doro wat is a stew made from chicken and hard-boiled egg, some vegetables, and spices such as fenugreek, berbere, paprika, cardamom and niter kibbeh. Dora wat is commonly served with bread called injera.
Nasi Goreng is a dish that is popular in Indonesian and Malaysian table. The main ingredients for Nasi Goreng include pre-cooked rice, soy sauce, garlic, shallot and some spring onions for garnishing. The rice used to make nasi goreng is cooked ahead of time and left to cool down, which is one reason to use rice cooked from the day before. In restaurants, the dish is often served as a main meal accompanied by additional items such as a fried egg, fried chicken, vegetables, satay and kerupuk (crackers or fried potato).