Bulan: Juni 2023

Healthy Food

8 Food Recommendations for Diet

8 Food Recommendations for Diet

prescottmediacenter.org – Diet is often associated with weight loss. That’s why many people focus more on limiting food intake and doing high-intensity exercise to burn fat. In fact, the main goal of the diet is to get an ideal and healthy body. Not only limiting the amount of food that enters the body, there are several foods for the diet that must also be consumed.

However, how to choose food for a healthy diet? Of course, these foods must contain carbohydrates, fiber, protein, vitamins, and healthy fats. Here are some diet food recommendations that you should try!

8 Food Recommendations for a Healthy Diet

1. Chicken breast

Not all parts of the chicken are high in fat, for example the chicken breast. Compared to the thighs, the chest has a lower saturated fat content. On the other hand, this section actually contains high iron and protein. You can process chicken breast by baking or boiling it and avoid frying it so as not to destroy its good content.

2. Counts

Apart from chicken breast, eggs can also be a food choice for a diet. Not only pocket-friendly, eggs are also rich in nutrients such as protein, vitamin D, and choline. If you want to be even healthier, you can just eat the egg whites. Generally, one egg white contains 406 grams of protein as an energy source. You can consume eggs by boiling them to get the best content.

3. Lean beef

There are still many who think that meat is a food that cannot be consumed while on a diet. In fact, there are parts of meat that do not contain much fat. This section is usually found around the neck or outer has. This lean meat contains protein, iron, vitamins, minerals, zinc, and vitamin B12. To enjoy it, you can cook beef by boiling, steaming, or roasting it without fat on a non-stick pan.

4. Potatoes

Diet does not mean eliminating sources of carbohydrates. You just need to change the source of carbohydrates to be healthier, such as potatoes. Foods for this one diet contain potassium which keeps blood pressure stable, but the calories are relatively low. In addition, potatoes also contain vitamin B1, vitamin B9, vitamin C, and vitamin B6. Processed potatoes by boiling or steaming so as not to lose their nutrition.

5. Nuts

The legume group also includes foods for a good diet. In nuts there are various vitamins and minerals, even iron and folate which are good for preventing anemia. In addition, nuts are also high in protein and fiber so they keep you full longer. You can choose soybeans, peanuts, or red beans for a variety of dishes.

6. Broccoli

This green vegetable is often shunned by children. In fact, broccoli has many good benefits, especially for those of you who are on a diet program. It contains vitamin C, good carbohydrates, and fiber. The benefits of consuming broccoli while on a diet can help keep blood sugar levels more stable and improve digestion.

7. Avocado fruit

Avocado is often referred to as a fruit that can fatten the body because it is rich in fat. In fact, the fat contained in avocados is unsaturated fat which is actually good for lowering cholesterol. Avocados are also suitable as food for diets because they can reduce stomach circumference and hold hunger.

8. Wheat

Food for a diet that is no less good is wheat because of the high fiber contained in it. By changing the source of carbohydrates to wheat, you will be full longer, thereby preventing you from overeating. Instead, choose whole wheat because this type of wheat is not mixed with other ingredients. Start consuming oats as a breakfast menu to start a healthy diet.

 

Maintaining a healthy body is something that must be done considering that health is very valuable. For this reason, apart from maintaining your daily consumption intake with the foods for the diet above, you also need to protect yourself with the protection benefits from Prudential Indonesia. Click here and follow Prudential Indonesia’s Instagram to find out more about the world of insurance! Foods that are gluten free also have many benefits for our bodies, see also the following article to find out the benefits of gluten free foods.

 

Healthy Food

Top 10 Foods for Health

Top 10 Foods for Health

1. Water

Drink 8 to 12 cups of water daily.

2. Dark Green Vegetables

Eat dark green vegetables at least three to four times a week. Good options include broccoli, peppers, brussel sprouts and leafy greens like kale and spinach.

3. Whole Grains

Eat whole grains sat least two or three times daily. Look for whole wheat flour, rye, oatmeal, barley, amaranth, quinoa or a multigrain. A good source of fiber has 3 to 4 grams of fiber per serving. A great source has 5 or more grams of fiber per serving.

4. Beans and Lentils

Try to eat a bean-based meal at least once a week. Try to add legumes, including beans and lentils, to soups, stews, casseroles, salads and dips or eat them plain.

5. Fish

Try to eat two to three serving of fish a week. A serving consists of 3 to 4 ounces of cooked fish. Good choices are salmon, trout, herring, bluefish, sardines and tuna.

6. Berries

Include two to four servings of fruit in your diet each day. Try to eat berries such as raspberries, blueberries, blackberries and strawberries.

7. Winter Squash

Eat butternut and acorn squash as well as other richly pigmented dark orange and green colored vegetables like sweet potato, cantaloupe and mango.

8. Soy

25 grams of soy protein a day is recommended as part of a low-fat diet to help lower cholesterol levels. Try tofu, soy milk, edamame soybeans, tempeh and texturized vegetable protein (TVP).

9. Flaxseed, Nuts and Seeds

Add 1 to 2 tablespoons of ground flaxseed or other seeds to food each day or include a moderate amount of nuts – 1/4 cup – in your daily diet.

10. Organic Yogurt

Men and women between 19 and 50 years of age need 1000 milligrams of calcium a day and 1200 milligrams if 50 or older. Eat calcium-rich foods such as nonfat or low-fat dairy products three to four times a day. Include organic choices.

More Tips Click Here!

Uncategorized

Ramadan Recipes You Have To Try This Year

30 Ramadan Recipes You Have To Try This Year

 

prescottmediacenter.org – Ramadan is a very special month and is always looked forward to by Muslims. How not, in this month all activities are considered as worship. Many people are excited when carrying out several series of worship that can only be done during the month of Ramadan, such as tarawih prayers, sahur, and breaking the fast.

Well, talking about sahur, this moment is an important time and is highly recommended to be done, you know. When you don’t do sahur, no calories enter the body. That way during fasting you will feel weak and tired.

If so, if you don’t want your body to go limp when fasting, it would be nice for you to do sahur. Even at dawn, you have to think about what food menu is good for consumption. What are the ingredients and properties in food, is it suitable for the body’s needs or not.

During fasting too, the body must be deficient in calories and fluids. Therefore, the food you consume must be appropriate. Eat more vegetables at dawn, OK? Not only cooking stir-fried or stir-fried vegetables, you can also be creative in cooking vegetables with gravy and with a mixture of other ingredients. If you want it fast, then choose the vegetable menu during sahur which is the most practical.

Still confused about cooking a vegetable menu during sahur in the month of Ramadan? Come on, let’s try a series of the most practical vegetable menu recipes for sahur for 30 days, reported by BrilioFood from various sources on Thursday (16/3).

1. Sauté the beans and corn.

Ingredients:

– 1 handful of beans
– 1 piece of corn, shelled

Ball Iris:

– 2 cloves of garlic
– 2 cloves of red onion
– 3 pieces of cayenne pepper
– 3 pieces of curly chili

Other Seasonings:

– 1/4 tsp salt
– 1/4 tsp mushroom broth
– 1/2 tsp sugar
– 1 tsp oyster sauce

How to Make:

1. Prepare all ingredients and seasonings. Then sauté the shallots and garlic until fragrant. Then add the beans and continue the corn.
2. Cook until almost soft, add salt, mushroom broth, sugar, and oyster sauce, stir well. Don’t forget to add a little water so that the spices are absorbed.
3. Lastly, add the sliced ​​chilies and stir well. Don’t forget to correct the taste, after the taste is right, it’s ready to be served.
2. Siamese squash lodeh.

Ingredients:

– 2 large chayote
– 1 medium tempe board
– 10 chilies
– 2 bay leaves – 1 stalk of lemon
grass –
2 segments of galangal, bruised
– Sugar, salt and mushroom broth
– 3 tablespoons of cooking oil
– 800 ml of water
– 300 ml of medium thickness coconut milk

Ground spices:

– 3 pieces of curly red chili
– 4 candlenuts, roasted
– A little turmeric
– 2 cloves of garlic
– 6 cloves of red onion

How to make:

1. First wash the pumpkin and chili, then chop the chili. Cut the pumpkin lengthwise like matchsticks, then soak the pumpkin with a little salt. After that, cut the tempe into small cubes.
2. Heat cooking oil, saute all the ground spices, add lemon grass, galangal, and bay leaves. Sauté the spices until cooked.
3. Add pumpkin, chili, and tempeh. Stir well, then add sugar, salt and mushroom stock. Then pour the water and coconut milk, cook while stirring gently, cook until cooked, correct the taste and serve.
3. Egg white mustard.

Ingredients:

– 1 head of chicory
– 2 free-range chicken eggs
– 3 pieces of garlic, crushed
– 1 tablespoon of oyster sauce
– 3 pieces of cayenne pepper
– Salt, ground pepper and sugar

How to make:

1. Wash the chicory and cut it into pieces. Remove the hard white part from the leaves and drain.
2. Heat a frying pan then pour a little cooking oil, add the eggs and scramble them, and remove from heat.
3. Add 1 tablespoon of cooking oil, then sauté the garlic and cayenne pepper until fragrant. Add the white part of the mustard greens, cook until wilted and pour a little water. Let the water boil, then add the mustard leaves, oyster sauce, season with salt, a little pepper and sugar. Mix well and finally add the scrambled eggs, taste test then serve.
4. Saute the egg chickpeas.

Ingredients:

– 180 gr chickpeas, sliced ​​obliquely
– 2 eggs

Ball Iris:

– 1/2 of an onion
– 3 cloves of garlic
– 3 red curly chilies

Other seasonings:

– 1/2 tsp salt
– 1/2 tsp mushroom broth
– 1 tsp sugar
– 1 tbsp oyster sauce

How to make:

1. Beat the eggs, then fry and set aside. Sauté the sliced ​​spices except the chilies with enough oil, then add the green beans. Cook the chickpeas until soft then add the eggs and chilies, stir well.
2. Add oyster sauce, salt, sugar, broth powder, and enough water so that the spices are absorbed, then stir well.
3. Cook until cooked and the water is reduced. Don’t forget to taste correction.

DrinksHealthy

12 Fruit and Vegetable Juice Recipes for Health

12 Fruit and Vegetable Juice Recipes for Health

prescottmediacenter.org – Fruit and vegetable juice is a mandatory menu for those of you who want to live healthy. Besides having a delicious taste, this fresh drink can also be a mainstay menu in the morning as breakfast and in the afternoon as a snack.

So, this time, we have a fruit and vegetable juice recipe that is easy for you to make at home. Check here, come on!

Fruit and Vegetable Juice Recipes

1. Apple Juice Detox

If you want to taste warm ginger flavored apple juice, you can try this recipe. Perfect for serving in the morning or evening, you know.

Ingredients:

  • 2 red or green apples
  • Parnips or turnips
  • 1/4 fresh ginger
  • it’s batu

How to make:

  • Put the apple pieces into the slow juicer. If you use a slow juicer that peels and cuts automatically, you can immediately add the apple slices without peeling the skin.
  • After that, add parnips and ginger. Then, turn on the slow juicer until completely mixed and smooth.
  • Pour into a glass and add ice cubes.

2. Guava Juice, Balinese Orange, and Rosemary

Want to try a juice that is a blend of different fruits and spices? There’s nothing wrong if you try drinks made from guava, grapefruit, and rosemary, below.

Ingredients:

  • A glass of water (so that it is not too thick)
  • 710 ml of grapefruit juice
  • 2 cups guava puree
  • 1 sprig of fresh rosemary
  • 100 gr granulated sugar, or according to taste

How to make:

  • Add the juice of the grapefruit, guava and rosemary in a slow juicer. Stir until all the ingredients are well blended and smooth.
  • Put sugar in a glass and add water, if you want it thinner.
  • Then, add ice cubes if you want it served cold.
  • Finally, garnish with a cinnamon stick or lemon wedge.

3. Jus Bit Mix Fruit

There is no need to worry about the bitter taste that beets give off. You can mix it with other fresh fruits to make it taste more delicious.

Ingredients:

  • 2 red beets
  • 4 glasses of water
  • Sugar to taste
  • 1 small apple peeled and diced
  • 1 banana cut into cubes
  • 2 small oranges
  • 4 lettuce leaves
  • 1 lime

How to make:

  • Peel the beets, then cut into pieces. Put into the slow juicer.
  • Dissolve water and sugar in warm water.
  • After that, put it back into the slow juicer. Also add sliced ​​apples, bananas, oranges and lettuce.
  • Add lime juice, which will prevent the juice from turning brown.
  • Pour into a glass and add ice cubes to make it colder.

4. Vegetable Juice

This one green juice is very healthy for you. In a glass of this drink contains various nutrients from apples, herbs and vegetables. So, here’s a vegetable juice recipe that you can make.

Ingredients:

  • 1 lime or lemon
  • 1 1/2 green apples
  • 1/3 stalk of celery
  • 6 large kale leaves,
  • 1/2 cup parsley leaves
  • 3/4 teaspoon turmeric powder

How to make:

  • Squeeze the lemon or lime and put it in the slow juicer.
  • Then, add apples, celery, kale and parsley.
  • In a separate glass, add turmeric powder and dissolve it with water.
  • Then, add the pureed vegetable juice and serve.

5. Elixir Orange Juice

This one fruit is very rich in antioxidants, vitamin C, and nutrients. How to make this refreshing drink from oranges is also quite easy.

Ingredients:

  • 2 cups grapefruit
  • 1 navel orange
  • 1 lime
  • 2 pears
  • Daun mint
  • Pieces of unpeeled ginger
  • 1/2 cup chopped turmeric

How to make:

  • Put all the oranges and pears into the slow juicer.
  • Then, add mint leaves, chopped unpeeled ginger and turmeric.
  • Once thoroughly mixed, you can pour it directly into the glass.

6. Cucumber, Orange and Oregano Juice

Fresh juice with a combination of fruits and vegetables is very good for health. In addition, this one drink can also quench thirst, especially during summer.

Ingredients:

  • 450 gr of cucumber
  • 300 ml of fresh orange juice
  • 1 1/2 tsp powdered sugar
  • 1/2 sdt oregano

How to make:

  • Cut off the ends of the cucumber and rub the skin.
  • Then, cut the cucumber into small pieces and place it in a food processor or blender to extract the juice.
  • Mix the orange juice and cucumber juice into one glass, then stir until blended. Add sugar to taste sweeter.
  • Then, sprinkle oregano on top of this drink.
  • You can drink it while still fresh. Store it in the refrigerator, if you want to consume it in the afternoon.

7. Green Diet Juice

Fruit juice mixed with vegetables, it turns out, can be a refreshing diet drink, you know. How to make it is quite easy.

Ingredients:

  • 1 small green cabbage, take the leaves
  • 2 green apples, halved
  • 4 stalks of celery
  • 1 lemongrass stick, remove the tough outer layer
  • 2 pieces of ginger
  • Adas

How to make:

  • Place the cabbage, fennel, apple, celery, lemon grass and ginger in the slow juicer.
  • Pour the juice into an airtight container and place it in the refrigerator.
  • Serve cold for a fresher taste.

8. Jus Strawberry

This refreshing drink is dominated by the sour taste of strawberries and a cold sensation because it uses mint leaves. How to make it quite easy, you know. Listen, come on.

Ingredients:

  • 100 grams of strawberries
  • 1/4 cup mint leaves
  • 2 tbsp fresh lime juice
  • Air soda

How to make:

  • Puree the peeled strawberries in a slow juicer.
  • Transfer the strawberry puree to an airtight container, cover, and refrigerate about 1 hour.
  • In a separate bowl, add cold water, mint leaves and lime juice. Mix well.
  • Skim off the foam from the surface and pour the puree into the juice glass.
  • Add soda and garnish with mint, lime and whole strawberries.

9. Avocado Lemon Juice

The benefits of avocado and orange juice are no longer in doubt. Not only refreshing, but also rich in vitamins.

Ingredients:

  • 1 avocado
  • 950 ml of water
  • 120 ml of lemon juice
  • 100 gr of white

How to make:

  • Put the avocado pieces into the blender.
  • Add lemon water, then stir until smooth. If you want it to taste sweeter, you can add sugar.
  • Serve with ice to make it more delicious.

10. Tomato Juice

Besides having a unique taste, tomato juice also refreshes the throat. You can combine it with horseradish and lemon juice to make it more delicious. How to make it is quite easy, as follows.

Ingredients:

  • 300 grams of ripe tomatoes
  • 3 stalks of celery
  • 2 cups parsley sprigs
  • 1 tablespoon of fine sea salt
  • 1 cup radish water
  • 2 tablespoons of fresh lemon juice
  • Lemon slices

How to make:

  • Place the tomatoes, celery, parsley and 1 tablespoon sea salt in a slow juicer.
  • Then, add radish water and fresh lemon juice. Stir again until evenly distributed.
  • Pour into a glass and add toppings to make it look more delicious.

11. Carrot, Beetroot and Apple Juice

One of the benefits of carrot juice is that it is good for eye health and can lower cholesterol levels in the body. So, don’t hesitate to drink this one juice every day, OK?

Ingredients:

  • 200 grams of carrots
  • 800 grams of apples
  • 3 pieces of fresh ginger
  • 3 tablespoons of fresh lemon juice

How to make:

  • Put the carrots, apples and ginger into the slow juicer.
  • Wait until the essence of the juice comes out and pour it into a glass.
  • Add lemon and stir until smooth.
  • To make it fresher, you can add ice cubes.

12. Fresh Mango Juice

Who here is a mango fan? This yellow fruit has a delicious sweet and sour taste. Besides you can enjoy sliced ​​mangoes directly, you can also make it into a more refreshing juice, you know.

Ingredients:

  • Mango
  • Lemon
  • Daun mint

How to make:

  • Put the mango pieces into the slow juicer.
  • Take the juice using a serving glass.
  • Add lemon water, then stir until evenly distributed
  • Use mint leaves to make it taste better
  • That’s a fruit and vegetable juice recipe that you can easily make yourself at home.

In order to taste more delicious, you can use a slow juicer. This one machine has slow squish technology, which keeps the nutrients in the fruit intact and makes the juice taste even more delicious.

DrinksFresh

20 Recipes for Fresh Drinks, Easy to Make

20 Recipes for Fresh Drinks, Easy to Make

 

prescottmediacenter.org – Cold and fresh drinks are perfect to enjoy when the atmosphere is hot. Not only that, fresh drinks are able to raise your mood and enthusiasm when you are feeling tired.

So, for boarding house kids who might feel bored if they only drink sweet iced tea or orange juice to refresh a dry throat, let’s try making your own fresh drink at the boarding house, it’s easy and tastes good. Check this out,  a fresh drink recipe that you can make at your boarding house!

Contemporary Fresh Drink Recipes that are Easy to Make

Iced Lemonade

If you often order iced lemonade at a restaurant when you hang out with friends, it turns out that the way to make it is really easy, you know! As a boarding house kid, how come you can   make this drink in the boarding house kitchen with simple and easy-to-find ingredients.

The sweet taste of sugar and lemon acid is a perfect combination for this one recipe. Guaranteed to be so refreshing that it can make you awake. This drink is perfect for those of you who like sour taste to refresh yourself. Check the recipe below.

Ingredients:

  • 2 liters of boiled water
  • 400 grams of sugar
  • 400 ml of lemon juice
  • Ice cubes as needed

How to make:

  1. Combine sugar and a glass of water in a saucepan, cook and boil the sugar until it dissolves. Turn off the stove and let it cool down.
  2. Pour lemon juice, granulated sugar, and water. Stir all the ingredients until evenly distributed.
  3. Mix ice cubes to taste.
  4. Iced lemonade is ready to be enjoyed with friends.

Lychee Mojito

Mojito is usually served as a soft drink mixed with alcohol. However, you can actually make it with a non-alcoholic version. Even so, this lychee mojito dish is still refreshing. How to make lychee mojito is very easy, plus the ingredients make it easy for you to get. Want to know the recipe? Here he is!

Ingredients:

  • 6 mint leaves
  • 22 ml of lychee syrup
  • 14 ml lime juice
  • 60 ml soda
  • Ice cubes as needed
  • Garnish, optional

How to make:

  1. Choose mint leaves that are still fresh then wash them clean.
  2. Place all ingredients in a closed container, preferably a cocktail shaker. Shake all the ingredients for several times.
  3. Pour the lychee mojito into the serving glass you have prepared.
  4. Pour in a little more soda to add freshness.
  5. Add a mint leaf garnish as a garnish to keep it pretty (optional).
  6. Lychee mojito is ready to serve

Infused Water

This one healthy drink is very easy for you to make at the boarding house, the ingredients for making it are simple and can be stocked for 3 days, you know! One of the well-known benefits of infused water is that it can be used to detox the body so that toxins are removed and the body becomes fitter. Not only does it detox the body, drinking infused water prevents you from becoming dehydrated, is a source of vitamins, increases immunity, and prevents kidney disease.

For those of you who are on a diet, infused water is perfect for daily drinking. Unfortunately, infused water cannot be enjoyed immediately. You need to leave it for 3-4 hours first. Immediately, let’s see the infused water recipe for you, the following boarding house kids.

Ingredients:

  • Apples to taste
  • Mint to taste
  • Lemons to taste
  • Strawberries to taste
  • A cup of cucumber
  • Air 1 liter
  • Es batu (optional)

How to make:

  1. Wash all the fruits and mint leaves in clean running water.
  2. Cut the fruit according to taste. Put it in a container in the form of a large bottle or glass.
  3. Pour the water that you have prepared.
  4. Cover the container and store the infused water for 3-4 hours. After that, infused water can be enjoyed. You can also store it in the refrigerator for up to 3 days.

Ice Watermelon Milk

Sweet and refreshing are sentences that describe how watermelon milk ice tastes. Watermelon itself has the benefit of keeping the body hydrated. Therefore, watermelon is just right to be enjoyed when it has to be added to its refreshing taste. Here’s a recipe for watermelon milk ice.

Ingredients:

  • ¼ watermelon, diced
  • 600 ml full cream liquid milk
  • 150 cc of cocopandan syrup
  • Ice cubes as needed

How to make:

  1. Mix watermelon, full cream milk, and coco pandan syrup into a glass.
  2. Add water (optional).
  3. Add ice cubes to taste.
  4. You can enjoy watermelon milk ice right away.

Yakult Mojito

Cove has another mojito recipe,  here ! If you like drinking yakult, you are guaranteed to like the fresh taste of this mojito recipe. The way to make and the ingredients are easy, even it only takes 5 minutes. How to? Let’s see the following recipe.

Ingredients:

  • 4 bottles of yakult
  • 4 tablespoons of lemon juice
  • 10 mint leaves
  • 2 cups of ice cubes
  • 4 tablespoons of liquid sugar
  • 100 ml air soda
  • 6 slices of lemon wedges

How to make:

  1. Put the lemon slices and mint leaves into the glass, press it by pounding it a little.
  2. Add ice cubes, lemon juice and liquid sugar.
  3. Put yakult in a glass.
  4. Add all the soda. Then mix well the yakult mojito.
  5. Yakult mojito is ready and ready for you to serve.

It’s Kuwut

Happy with this typical Balinese drink? You can make it yourself at home. Compared to coconut ice, this drink can be a refreshing alternative when thirst strikes. See the recipe below.

Ingredients:

  • 1 bowl of shaved young coconut
  • Young coconut water to taste
  • Melon to taste, scrape round
  • 2 tablespoons of basil, soak in warm water
  • 1 lime that has been squeezed
  • Sufficient granulated sugar solution
  • Ice cubes as needed

How to make:

  1. Put the young coconut, melon, and basil into the glass. Then, add ice cubes on top.
  2. Mix coconut water with sugar solution. Stir until evenly distributed and pour into a glass containing young coconut, melon and basil.
  3. Add lime juice.
  4. Balinese kuwut ice is ready for you to enjoy.

Strawberry Matcha Almond Latte

This unique drink has a refreshing sweet and sour taste. For you matcha or green tea lovers, this drink is a must try. With simple ingredients, you can make it yourself at home. Want to try? Here’s the recipe.

Ingredients

  • 4 tbsp granulated sugar
  • 6 strawberries
  • 100 ml of almond milk or full cream milk
  • 1 tbsp honey
  • Ice cubes as needed
  • 100 ml instant matcha drink

How to make:

  1. Place the strawberries with the sugar in a saucepan. Cook briefly until crushed. Then turn off the stove and set it aside.
  2. Pour the cooked strawberry puree into a glass, add ice cubes according to taste.
  3. Add honey and pour in the almond milk until it reaches ¾ cup.
  4. Pour the instant matcha drink over it.
  5. You can immediately enjoy Strawberry Matcha Almond Latte.

Ice Coffee Float

Do you have ice cream stock that you haven’t had time to eat yet? Well, this one drink recipe can reduce your stock of ice cream. The combination of coffee and ice cream flavors is guaranteed to be delicious and refreshing. Suitable for drinking during sleepy-prone hours, iced coffee float can make you awake. If you like coffee, you will definitely like this drink. Curious about the recipe? Check the following.

Ingredients:

  • 200 ml of liquid milk
  • 100 ml espresso coffee
  • 100 ml liquid palm sugar
  • 2 scoop is krim vanilla
  • Ice cubes as needed

How to make:

  1. Add ice cubes to the prepared glass.
  2. Put the palm sugar looking into a glass filled with ice cubes.
  3. Pour the espresso coffee slowly.
  4. Add liquid milk to the glass until it is full.
  5. Take the ice cream, then place it on top of the coffee.
  6. Ice coffee float is ready to be served.

Lime Cucumber Ice

This drink is made from simple ingredients that are easy to find in the kitchen, but the taste is not simple. Lime cucumber ice provides freshness during the day. In addition, this drink is also suitable for breaking the fast menu.

Ingredients:

  • 3 Japanese cucumbers
  • 1/2 melon
  • 200 grams of sugar
  • 200 ml of water
  • juice of 3 limes
  • 2 teaspoons of lime zest
  • 5 mint leaves
  • 2 limes
  • ice cubes as needed

How to make:

  1. Dissolve granulated sugar with heated water.
  2. Once dissolved and cooled, add lime juice.
  3. Dice the cucumbers and melons that have been peeled and seeded.
  4. Put the cucumber and melon scoops into the sugar solution.
  5. Leave it for one hour.
  6. Add lime wedges, torn mint leaves and ice cubes to taste.

Oreo Smoothies

Oreos never fail when used as a topping in drinks. The proof is that Oreo smoothies are a drink that has many fans. From children to adults, everyone can enjoy oreo smoothies. Apparently, how to make oreo smoothies is not too difficult, you can even make it yourself at home.

Ingredients:

  • 2 glasses of chocolate-flavored liquid milk
  • 6 pieces of Oreo cookies
  • 1 cup of chocolate ice cream
  • enough whipped cream
  • Ice cubes as needed
  • choco chips

How to make:

  1. Milk blender, 5 oreos, and ice cream
  2. Put it in a glass
  3. Add whipped cream as a topping
  4. Also add a sprinkling of choco chips and the remaining Oreo cookies as a garnish

Ice Jelly Cappuccino

For you cappuccino lovers, this contemporary fresh drink recipe is a must try because it’s very easy to make yourself at home. All you have to do is buy the ingredients at the nearest convenience store, then make them quickly. The combination of the taste of cappuccino with the chewiness of chocolate jelly can make the mood rise. This drink is perfect to accompany you to work, study, or just relax.

Ingredients:

  • Instant cappuccino drink
  • White sweetened condensed milk
  • Chocolate flavored jelly
  • 1 Liter air
  • it’s batu

How to make:

1. Cook the chocolate jelly, then wait for it to cool.

2. Cut the jelly according to taste.

3. Brew a cappuccino drink

4. Add sweetened condensed milk, stir until smooth.

5. Put the chocolate jelly pieces into the glass, then pour the cappuccino.

5. Add enough ice cubes.

Choco Ice Blend

This time there is a drink made of chocolate that is no less delicious. Chocolate is known as a food that can increase a good mood. If you make a drink, the sensation will not diminish. Choco ice blend can be a choice of drink to accompany your day with the right sweet taste. How to make it easy and fast, so you can enjoy this choco ice blend anytime.

Ingredients:

  • 100 ml of liquid milk
  • 25 ml of hot water
  • 1/2 tbsp sweetened condensed
  • 5 grams of cocoa powder
  • 1 tbsp liquid sugar
  • 1 scoop of chocolate or vanilla ice cream
  • it is batu

How to make:

1. Dissolve cocoa powder with hot water until it thickens, then wait for the chocolate solution to cool.

2. Blend the milk and ice cream until well blended.

3. Mix a little sugar and water if you want it sweeter.

4. Pour everything into a glass.

Brown Sugar Boba Milk Tea

Drinks with boba topping are indeed very popular among young people. There are a lot of boba fans. If you are one of them, try making your own brown sugar boba milk tea. You can add as much boba as you like because this drink is made by yourself. In addition, the sensation of a drink you make yourself will certainly be different from a drink purchased at a cafe or beverage outlet.

Ingredients:

  • 100 ml of black tea
  • 30 ml of palm sugar syrup
  • Boba according to taste
  • 150 ml of liquid milk
  • 75 ml cream
  • it’s batu

How to make:

1. Pour black tea, palm sugar syrup, and boba into a glass.

2. Stir everything thoroughly.

3. Add ice cubes until the glass is almost full.

4. Pour liquid milk.

5. Finally, decorate with  cream  on top.

They were drinking Milk Tea

Grass jelly is one of Indonesia’s traditional drinks that has existed since ancient times. But until now, his fans will always be there. Moreover, there are more and more modern drink creations from grass jelly. One of them is grass jelly milk tea. This contemporary fresh drink has increased the existence of grass jelly among young people. The sweetness of milk tea combined with the cold and fresh grass jelly is a pleasure that cannot be refused on a hot day.

Ingredients:

  • Diced grass jelly
  • 4 tbsp granulated sugar
  • 4 tbsp syrup
  • Dip tea
  • 250 ml of liquid milk
  • it’s batu

How to make:

1. Put the tea in a container, then soak it with hot water.

2. Pour in milk and syrup, stir until evenly distributed.

3. Add grass jelly pieces.

4. Add ice cubes to taste.

Matcha Cheese Tea

Are you a matcha lover? If so, you can try making this drink yourself. Matcha cheese tea definitely has its own place in the hearts of matcha lovers. The distinctive taste of matcha combined with delicious cream cheese adds to the pleasure of this drink. Especially if served in a relaxed afternoon.

Ingredients:

  • 3,5 gram matcha
  • 200 ml of water
  • 30 ml of liquid sugar
  • 75 ml cream cheese
  • it’s batu

How to make:

1. Dissolve matcha in water.

2. Add liquid sugar, stir until evenly distributed.

3. Add ice cubes to taste.

4. Add cream cheese on top of the matcha.

Lychee Tea

Lychee tea is one of the drinks of a million people which is served in many cafes or restaurants. It’s really easy to make yourself, you know. If you want this refreshing drink, but want to be lazy at home too, there’s nothing wrong with making it yourself. The ingredients are easy to get and not too much.

Ingredients:

  • 5 lychees
  • 2 tbsp granulated sugar
  • Dip tea
  • 250 ml of water
  • Daun mint
  • it’s batu

How to make:

1. Brew teabags, add granulated sugar, then stir until evenly distributed.

2. Add lychee pieces.

3. Add mint leaves to taste.

4. Add ice cubes to taste.

Lessi Mango

This time it’s a healthy blend of mangoes and yogurt. The sweetness of the mango combined with the sour taste of yogurt can actually create a drink of heaven. Freshness can quench thirst in the middle of a hot day. In addition to its delicious taste, this drink is also guaranteed to be healthy. How to make it was not difficult. You can make it yourself.

Ingredients:

  • 2 sweet fragrant mangoes
  • 200 ml yoghurt plain cair
  • 150 ml thick plain yogurt
  • 1 lime
  • it is batu

How to make:

1. Cut the mango into small pieces.

2. Blend the mango pieces with a mixture of liquid yogurt, thick yogurt, and lime juice.

3. Pour into a glass.

4. Add ice cubes to taste.

Lemon Squash

Variants of lemon drinks are always refreshing. The recommendation this time is a mix of lemon and soda. The taste of sour, sweet and fresh soda blends into one. Coupled with the aroma of mint leaves, making the freshness of lemon squash even more perfect. Suitable to drink during the hot day to relieve fatigue. If you want to make lemon squash, you can get the ingredients easily, and it’s not complicated to make.

Ingredients:

  • 1 lemon
  • Daun mint
  • 5 tbsp sugar water
  • 3 tbsp lemon juice
  • 100 ml soda
  • it’s batu

How to make:

1. Prepare a serving glass, add ice cubes, sugar water and lemon juice.

2. Slice the lemon thinly, put it in a glass.

3. Add mint leaves to taste.

4. Pour in the soda, then stir gently until evenly mixed.

It’s Susu Regal

The combination of biscuits and milk never disappoints. Especially if it is made of refreshing ice. You can taste the sweetness of the biscuits in the form of cold drinks. Regal milk ice can remind you of your childhood when eating biscuits dipped in a glass of milk. If you want to try making it, the ingredients and how to process it are very easy, you know!

Ingredients:

  • 200 ml of UHT milk
  • 4 pcs biskuit regal
  • 2 tbsp sweetened condensed
  • 1 tbsp honey
  • it’s batu

How to make:

1. Put UHT milk and sweetened condensed milk into a glass, stir until evenly distributed.

2. Cut two regal biscuits, then put them in the milk mixture.

3. Add the remaining two regal biscuits as a topping.

4. Add ice cubes to taste.

Korean Strawberry Milk

Lastly, here’s a contemporary drink that’s currently popular among young people. The ingredients for making Korean Strawberry Milk are quite simple and not much, so you can make it yourself. The materials needed are only three types and easy to find. The sweet and fresh taste makes this drink very suitable to be enjoyed on a hot day.

Ingredients:

  • 8 fresh strawberries
  • 500 ml of liquid milk
  • 5 tsp sugar

How to make:

1. Cut the strawberries into small pieces, then blend.

2. Add sugar and stir until evenly distributed.

3. Put it in the refrigerator for 1-2 hours, make sure the container is closed.

4. Once cooled, pour into glasses.

5. Add liquid milk and ice cubes.

Those are 20 contemporary drink recipes that you can try to make yourself at home. Among the 20 recipes above, have you ever tried to make one? Or just getting interested in making it? By making your own fresh drink recipe, you can save more money, you know.

Food BlogSnacks

17 Delicious Snack Recipes to Accompany the New Year Holidays

17 Delicious Snack Recipes to Accompany the New Year Holidays

https://prescottmediacenter.org/ – New Year’s celebrations are just around the corner, just counting the days. Don’t forget to prepare various dishes for the holidays as well as New Year’s Eve, here. Barbeque or yakiniku and suki seems to be a favorite of many people, but what about the snacks?

When welcoming the New Year, you should have prepared tasty and delicious snacks to complete the atmosphere of gathering with the closest people. No need to choose a complicated menu, practical and easy snacks to make also taste so delicious.

For those of you who are confused about looking for super simple and delicious snack ideas, you can take a peek at some of the snack recipes that BrilioFood collected from various sources on Monday (26/12). Guaranteed, will not take up much time.

1. Crispy French Fries.

Ingredients:

– Large raw potatoes, cut to taste
– Sufficient vinegar
– Sufficient water
– Sufficient fine sugar
– Sufficient salt
– Frying oil

How to make:

1. Peel the potatoes, then cut the potatoes according to taste. Use a very sharp knife to cut the potatoes, or you can use a special cutting tool that cuts the potatoes into sticks 1/4 inch or about 1 cm thick.
2. After cutting, soak the potatoes in water that has been mixed with vinegar. Then drain and rinse the potatoes using cold water. After that soak the potatoes again with vinegar water, let stand overnight. This technique of soaking the potatoes first is what makes the potatoes feel crunchy after frying.
3. Boil the potatoes using medium heat for a few minutes until the water boils, then drain and dry. If you want the potato drying process to go faster, you can use the oven for about 5 minutes with a heat size of 51 degrees Celsius.
4. After drying, soak again using water that has been given sugar for a few minutes. Then soak again with water that has been added vinegar, then wash with water that has been mixed with lime. This soaking step is to prevent the potatoes from turning gray.
5. After the soaking step is complete, fry the potatoes using the deep frying method. Prepare a large container such as a round pot or pan, then add as much cooking oil as possible so that all the potatoes are submerged in oil when fried.
6. Fry the potatoes until golden brown. Remove the fried potatoes and then drain. Sprinkle the fried potatoes with salt to give it a savory taste, or you can also use powdered cheese seasoning.
7. To get a crisper potato result, preferably after boiling, fry the potatoes until they are half cooked. Then drain when the oil is completely gone, put the potatoes in a special food plastic bag and then close it tightly, then put it in the refrigerator until the potatoes are frozen. Then fry the potatoes in low heat and submerged in oil, remove and serve when the potatoes are golden brown.

2. Grilled corn.

Ingredients:

– Sweet corn
– Butter
– 2 tbsp sugar
– 1 clove of garlic

How to make:

1. Puree the garlic, then put it in a bowl.
2. Put the butter into the bowl that already contains the garlic.
3. Stir the two ingredients well.
4. Add sugar, stir again until well blended.
5. Apply it to the corn that will be burned.
6. Grill the corn to the desired degree of maturity.
7. If it feels cooked, remove the roasted corn, then serve.

3. Popcorn.

Ingredients:

– Corn kernels for popcorn
– Sufficient butter

How to make:

1. Prepare a pot on the stove. Prepare and measure the corn according to taste.
2. Put 2 tablespoons of butter in a saucepan, turn on the stove over medium heat. Once the butter has melted, turn down the heat and place two handfuls of corn in the pot.
3. Cover the pot and shake the pot occasionally so that all the corn kernels are covered in butter.
4. Leave it for a while until the corn explodes in the pot. After stopping, turn off the fire.
5. Move the finished popcorn into the container. So, you can re-create this basic popcorn according to your taste.

4. Crispy egg nuts.

Ingredients:

– 500 grams of peanuts
– 500 grams of flour
– 100 grams of tapioca flour
– 2 large eggs
– 240 grams of powdered sugar
– 1 teaspoon of flavoring
– 2 tablespoons of margarine, melt

How to make:

1. Wash the peanuts, roast until dry. set aside.
2. Mix flour and tapioca.
3. Beat eggs, sugar and flavoring using a mixer, beat until the sugar dissolves. Enter the melted margarine, shake again until smooth.
4. Put the peanuts into a large container, pour in 3 tablespoons of beaten egg, shake until smooth, sprinkle with 3 tablespoons of flour mixture, shake again until smooth. Do the same thing until the egg and flour mixture runs out.
5. After being coated with egg and flour, then fry.
6. Heat oil, add peanuts, fry over low heat until browned.
7. Remove, drain and serve.

5. Chocolate-coated marshmallows.

Ingredients:

– 440 gr chocolate chips
– 10 large marshmallows

How to make:

1. Melt the chocolate chips, then dip the marshmallows into the chocolate using a fork or other skewer.
2. When finished, freeze the marshmallows in the refrigerator.
3. Let the marshmallows sit at room temperature for 5 minutes before you enjoy them.

6. Banana nuggets.

Ingredients:

– 1 kg of banana (without skin)
– 4 tablespoons of powdered milk
– 4 tablespoons of granulated sugar
– 240 grams of flour
– 100 ml of sweet white condensed milk
– 1 teaspoon of salt

Dyeing ingredients:

– 120 gr flour
– 300 ml water
– Salt to taste
– Panir flour to taste

How to make:

1. Mash the banana with a fork or the back of a glass, then add the flour, sugar, powdered milk, white sweetened condensed milk, and salt to taste. Mix well.
2. Prepare a baking sheet and grease it with oil then line it with banana leaves, then grease it with oil again.
3. Pour the mixture and steam until cooked for about 40 to 60 minutes.
4. Pierce with a stick, if nothing sticks, it means the dough is cooked.
5. Cool and cut into pieces according to taste. Then dip in the dye and coat with the breadcrumbs. Repeat the process 2 times.
6. Store in the freezer for 20 minutes so that the panir flour sticks more.
7. Fry until cooked, remove and drain.

7. Chicken dim sum.

Dumpling ingredients:

– Wonton skin
– 350 gr chicken (blender)
– 120 gr shrimp (blender)
– 4 spring onions (blender)
– 1 tbsp soy sauce
– 1 tsp chopped garlic
– Salt to taste
– 100 gr tapioca
– 1 egg

Toppings:

– 1 carrot (grated)

How to make:

1. Blend the chicken, shrimp, and green onions until smooth.
2. Add other ingredients.
3. Put the filling on the dumplings, form buds.
4. Top with carrots.
5. Steam for 20 minutes.
6. If it is cooked, remove and serve while still warm.

8. Crispy tofu.

Ingredients:

– 4 pieces of white tofu
– 1 pack of all-purpose seasoning flour
– Enough cooking oil

Tofu marinade ingredients:

– 1/2 tbsp savory salt
– Enough water

How to make:

1. Prepare the ingredients, then slice the tofu according to taste.
2. Soak tofu in salt water, then let stand for about 10 minutes.
3. Take 3 tablespoons of seasoned flour, make a liquid dough. Enter the tofu into the liquid mixture.
4. Then put in dry flour. Put it back into the liquid mixture, then into the dry flour until the tofu is coated in flour.
5, Fried tofu until dry.
6. Then remove and drain.
7. Crispy tofu is ready to be served.

9. Churros.

Ingredients:

– 150 gr flour
– 2 tablespoons margarine
– 2 tablespoons sugar
– 250 ml water
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla powder
– 1 egg. shake loose

How to make:

1. Bring the water to a boil, then add the sugar, salt and margarine. Wait for it to get late. Turn off the stove, add flour and vanilla powder, stir until smooth.
2. Let stand for about 10 minutes until the mixture feels cold, then add the beaten eggs. Stir again until evenly distributed.
3. Put it in a triangular plastic with a star syringe at the end.
4. Heat the oil, then pour the mixture into the oil until it is browned.
5. Remove and drain.
6. Churros can also be eaten with a sprinkling of powdered sugar or melted chocolate.

10. Mini sweet martabak.

Ingredients:

– 250 gr medium protein flour
– 15 gr milk powder
– 1/4 tsp baking powder
– 50 gr fine granulated sugar
– 1/4 tsp fine salt
– 300 ml water
– 1/2 tsp instant yeast
– 3 eggs egg
– 30 gr sugar
– 3/4 baking soda
– 25 gr butter, melt it

How to make:

1. Mix flour, powdered sugar, milk powder, baking powder, and salt in a bowl. Stir well.
2. Pour the water little by little, then stir with a mixer.
3. Add yeast and mix well. Leave it for 30 minutes.
4. Prepare another container, shake off the eggs and sugar. Pour into the mixture that was left standing. Stir well. Add melted butter and baking soda. Stir well again.
5. Heat the mold, not too hot or not hot enough.
6. Wait for it to nest. Then sprinkle sugar and cover until cooked. Apply butter.
7. Serve with your favorite toppings.

11. Simple chocolate balls.

Ingredients:

– 1 pack of regal biscuits
– 2 sachets of sweetened condensed milk
– Chocolate to taste

How to make:

1. Put a pack of regal biscuits in a plastic bag, then crush it with a rolling pin.
2. Next, put the biscuits into the container. Add sweetened condensed milk, then stir until it becomes a dough.
3. Take enough dough, then shape it into a round shape until the dough runs out. Apply it into the mess so that it covers the entire surface of the balls.
4. Put it in the fridge until it’s cold. Once cooled, the simple chocolate balls are ready to be enjoyed.

12. Oreo why.

Ingredients:

– 1 pack of Oreos, variant according to taste
– 1 tablespoon of melted butter
– 8 tablespoons of flour

How to make:

1. Prepare a container, then melt three tablespoons of flour. Add the melted butter, then stir until smooth.
2. Dip the Oreos into the flour mixture, then into the flour mixture. Repeat this method alternately.
3. Next, heat the oil. Fry Oreos until cooked over low heat.
4. Once cooked, remove the Oreos, then drain. Fried Oreos are ready to be enjoyed. You can add chocolate cream or grated cheese on top.

13. Syringe cake.

Ingredients:

– 150 gr margarine
– 3 sachets of sweetened condensed milk
– 250 gr cornstarch

How to make:

1. Prepare a container, then mix the margarine and sweetened condensed milk. Stir until evenly distributed.
2. Add the cornstarch little by little, then knead the dough.
3. Print the dough using a syringe mold, then put it in the oven.
4. Bake the cake for 30 minutes. After that, remove and let it cool down. Then, put the syringes in the jar.
5. The syringe cake is ready to be enjoyed.

14. Coconut cookies.

Ingredients:

– 180 gr of dry grated coconut
– 2 tablespoons of sugar
– 200 ml of coconut milk

How to make:

1. Take a bowl, mix grated coconut, coconut milk, and sugar, stir well.
2. Prepare a baking sheet, line it with parchment paper, take 1 tablespoon of round cookie dough.
3. Cook the coconut cookies in the oven for 15-20 minutes until they are lightly browned.
4. Finally, chill and coconut cookies are ready to be enjoyed.

15. Chocolate pudding.

Ingredients:

– 1 sachet of agar-agar according to taste
– 1 liter of UHT chocolate milk
– 5 tablespoons of sugar

How to make:

1. Prepare a pan, put all the ingredients, stir, cook over low heat.
2. If the jelly stew is steamy, move it to the mold, cool it down, and wait for it to harden.
3. Remove the pudding from the mold, cut into pieces, serve.

16. Crispy mushrooms.

Ingredients:

– 125 grams of oyster mushrooms, shredded
– 1 sachet of all-purpose seasoning flour
– Enough cooking oil

How to make:

1. Prepare a container, mix the shredded oyster mushrooms and all-purpose seasoning flour, knead, set aside.
2. Heat the oil, fry the mushrooms until cooked, remove and drain.
3. Serve.

17. Cheese roll.

Ingredients:

– 750 gr pastry
– 1 box of cheddar cheese, cut into long pieces
– 1 egg yolk

How to make:

1. Sprinkle the base for preparing the cheese rolls with flour, place the pastry on top, add a little flour.
2. Put the cheddar cheese pieces, cut the pastry, wrap it around, and wrap the cheese in the pastry.
3. Arrange the pastry dough on a baking sheet, brush with egg yolk.
4. Preheat the oven to 200 degrees Celsius for 10 minutes.
5. Bake the pastry for 30 minutes in the oven, until browned and puffy.
6. Remove from tin, cool. Cheese rolls are ready to be enjoyed.

Pro Tips

The Nutrition Source

The Nutrition Source

Nutrition and Immunity

During the flu season or times of illness, people often seek special foods or vitamin supplements that are believed to boost immunity. Vitamin C and foods like citrus fruits, chicken soup, and tea with honey are popular examples. Yet the design of our immune system is complex and influenced by an ideal balance of many factors, not just diet, and especially not by any one specific food or nutrient. However, a balanced diet consisting of a range of vitamins and minerals, combined with healthy lifestyle factors like adequate sleep and exercise and low stress, most effectively primes the body to fight infection and disease.

What Is Our Immune System?

On a daily basis, we are constantly exposed to potentially harmful microbes of all sorts. Our immune system, a network of intricate stages and pathways in the body, protects us against these harmful microbes as well as certain diseases. It recognizes foreign invaders like bacteria, viruses, and parasites and takes immediate action. Humans possess two types of immunity: innate and adaptive.

Innate immunity is a first-line defense from pathogens that try to enter our bodies, achieved through protective barriers. These barriers include:

  • Skin that keeps out the majority of pathogens
  • Mucus that traps pathogens
  • Stomach acid that destroys pathogens
  • Enzymes in our sweat and tears that help create anti-bacterial compounds
  • Immune system cells that attack all foreign cells entering the body

Adaptive or acquired immunity is a system that learns to recognize a pathogen. It is regulated by cells and organs in our body like the spleen, thymus, bone marrow, and lymph nodes. When a foreign substance enters the body, these cells and organs create antibodies and lead to multiplication of immune cells (including different types of white blood cells) that are specific to that harmful substance and attack and destroy it. Our immune system then adapts by remembering the foreign substance so that if it enters again, these antibodies and cells are even more efficient and quick to destroy it.

Other conditions that trigger an immune response

Antigens are substances that the body labels as foreign and harmful, which triggers immune cell activity. Allergens are one type of antigen and include grass pollen, dust, food components, or pet hair. Antigens can cause a hyper-reactive response in which too many white cells are released. People’s sensitivity to antigens varies widely. For example, an allergy to mold triggers symptoms of wheezing and coughing in a sensitive individual but does not trigger a reaction in other people.

Inflammation is an important, normal step in the body’s innate immune response. When pathogens attack healthy cells and tissue, a type of immune cell called mast cells counterattack and release proteins called histamines, which cause inflammation. Inflammation may generate pain, swelling, and a release of fluids to help flush out the pathogens. The histamines also send signals to discharge even more white blood cells to fight pathogens. However, prolonged inflammation can lead to tissue damage and may overwhelm the immune system.

Autoimmune disorders like lupus, rheumatoid arthritis, or type 1 diabetes are partly hereditary and cause hypersensitivity in which immune cells attack and destroy healthy cells.

Immunodeficiency disorders can depress or completely disable the immune system, and may be genetic or acquired. Acquired forms are more common and include AIDS and cancers like leukemia and multiple myeloma. In these cases, the body’s defenses are so reduced that a person becomes highly susceptible to illness from invading pathogens or antigens.

What factors can depress our immune system?

  • Older age: As we age, our internal organs may become less efficient; immune-related organs like the thymus or bone marrow produce less immune cells needed to fight off infections. Aging is sometimes associated with micronutrient deficiencies, which may worsen a declining immune function.
  • Environmental toxins (smoke and other particles contributing to air pollution, excessive alcohol): These substances can impair or suppress the normal activity of immune cells.
  • Excess weight: Obesity is associated with low-grade chronic inflammation. Fat tissue produces adipocytokines that can promote inflammatory processes. [1] Research is early, but obesity has also been identified as an independent risk factor for the influenza virus, possibly due to the impaired function of
  • T-cells, a type of white blood cell. [2]
    Poor diet: Malnutrition or a diet lacking in one or more nutrients can impair the production and activity of immune cells and antibodies.
  • Chronic diseases: Autoimmune and immunodeficiency disorders attack and potentially disable immune cells.
  • Chronic mental stress: Stress releases hormones like cortisol that suppresses inflammation (inflammation is initially needed to activate immune cells) and the action of white blood cells.
  • Lack of sleep and rest: Sleep is a time of restoration for the body, during which a type of cytokine is released that fights infection; too little sleep lowers the amount of these cytokines and other immune cells.

Does an Immune-Boosting Diet Exist?

Eating enough nutrients as part of a varied diet is required for the health and function of all cells, including immune cells. Certain dietary patterns may better prepare the body for microbial attacks and excess inflammation, but it is unlikely that individual foods offer special protection. Each stage of the body’s immune response relies on the presence of many micronutrients. Examples of nutrients that have been identified as critical for the growth and function of immune cells include vitamin C, vitamin D, zinc, selenium, iron, and protein (including the amino acid glutamine). [3,4] They are found in a variety of plant and animal foods.

Diets that are limited in variety and lower in nutrients, such as consisting primarily of ultra-processed foods and lacking in minimally processed foods, can negatively affect a healthy immune system. It is also believed that a Western diet high in refined sugar and red meat and lowThe Microbiome in fruits and vegetables can promote disturbances in healthy intestinal microorganisms, resulting in chronic inflammation of the gut, and associated suppressed immunity. [5] The Nutrition Source

The microbiome is an internal metropolis of trillions of microorganisms or microbes that live in our bodies, mostly in the intestines. It is an area of intense and active research, as scientists are finding that the microbiome plays a key role in immune function. The gut is a major site of immune activity and the production of antimicrobial proteins. [6,7] The diet plays a large role in determining what kinds of microbes live in our intestines. A high-fiber plant-rich diet with plenty of fruits, vegetables, whole grains, and legumes appear to support the growth and maintenance of beneficial microbes. Certain helpful microbes break down fibers into short chain fatty acids, which have been shown to stimulate immune cell activity. These fibers are sometimes called prebiotics because they feed microbes. Therefore, a diet containing probiotic and prebiotic foods may be beneficial. Probiotic foods contain live helpful bacteria, and prebiotic foods contain fiber and oligosaccharides that feed and maintain healthy colonies of those bacteria.

  • Probiotic foods include kefir, yogurt with live active cultures, fermented vegetables, sauerkraut, tempeh, kombucha tea, kimchi, and miso.
  • Prebiotic foods include garlic, onions, leeks, asparagus, Jerusalem artichokes, dandelion greens, bananas, and seaweed. However, a more general rule is to eat a variety of fruits, vegetables, beans, and whole grains for dietary prebiotics.

Do Vitamin or Herbal Supplements Help?

A deficiency of single nutrients can alter the body’s immune response. Animal studies have found that deficiencies in zinc, selenium, iron, copper, folic acid, and vitamins A, B6, C, D, and E can alter immune responses. [8] These nutrients help the immune system in several ways: working as an antioxidant to protect healthy cells, supporting growth and activity of immune cells, and producing antibodies. Epidemiological studies find that those who are poorly nourished are at greater risk of bacterial, viral, and other infections.

Eating a good quality diet, as depicted by the Healthy Eating Plate, can prevent deficiencies in these nutrients. However, there are certain populations and situations in which one cannot always eat a variety of nutritious foods, or who have increased nutrient needs. In these cases a vitamin and mineral supplement may help to fill nutritional gaps. Studies have shown that vitamin supplementation can improve immune responses in these groups. [8-10] Low-income households, pregnant and lactating women, infants and toddlers, and the critically ill are examples of groups at risk.

The elderly are a particularly high-risk group. The immune response generally declines with increasing age as the number and quality of immune cells decreases. This causes a higher risk of poorer outcomes if the elderly develop chronic or acute diseases. In addition, about one-third of elderly in industrialized countries have nutrient deficiencies. [8] Some reasons include a poorer appetite due to chronic diseases, depression, or loneliness; multiple medications that can interfere with nutrient absorption and appetite; malabsorption due to intestinal issues; and increased nutrient needs due to hypermetabolic states with acute or chronic conditions. Diet variety may also be limited due to budget constraints or lower interest in cooking for one person; poor dentition; mental impairment; or lack of transportation and community resources to obtain healthy food.

A general multivitamin/mineral supplement providing the recommended dietary allowances (RDA) may be used in these cases, unless otherwise directed by one’s physician. Megadose supplements (many times the RDA) do not appear justified, and can sometimes be harmful or even suppress the immune system (e.g., as with zinc). Remember that vitamin supplements should not be considered a substitute for a good diet because no supplements contain all the benefits of healthful foods.

Herbals

Several herbal supplements have been suggested to boost immune function. What does the research say?

  • Echinacea: Cell studies have shown that echinacea can destroy influenza viruses, but limited research in humans has been inconclusive in determining echinacea’s active components. Taking echinacea after catching a cold has not been shown to shorten its duration, but taking it while healthy may offer a small chance of protection from catching a cold. [11,12]
  • Garlic: The active ingredient in garlic, allicin sativum, is proposed to have antiviral and antimicrobial effects on the common cold, but high-quality clinical trials comparing garlic supplements to placebo are lacking. A Cochrane review identified only one trial of reasonable quality following 146 participants. Those taking the garlic supplement for 3 months had fewer occurrences of the common cold than those taking a placebo, but after contracting the cold virus, both groups had a similar duration of illness. [13] Note that these findings are from a single trial, which needs to be replicated.
  • Tea catechins: Cell studies have shown that tea catechins such as those found in green tea can prevent flu and some cold viruses from replicating and can increase immune activity. Human trials are still limited. Two randomized controlled trials found that green tea capsules produced less cold/flu symptoms or incidence of flu than a placebo; however both studies were funded or had author affiliations with tea industries. [14]

8 Steps to Help Support a Healthy Immune System

  1. Eat a balanced diet with whole fruits, vegetables, lean proteins, whole grains, and plenty of water. A Mediterranean Diet is one option that includes these types of foods.
  2. If a balanced diet is not readily accessible, taking a multivitamin containing the RDA for several nutrients may be used.
  3. Don’t smoke (or stop smoking if you do).
  4. Drink alcohol in moderation.
  5. Perform moderate regular exercise.
  6. Aim for 7-9 hours of sleep nightly. Try to keep a sleep schedule, waking up and going to bed around the same time each day. Our body clock, or circadian rhythm, regulates feelings of sleepiness and wakefulness, so having a consistent sleep schedule maintains a balanced circadian rhythm so that we can enter deeper, more restful sleep.
  7. Aim to manage stress. This is easier said than done, but try to find some healthy strategies that work well for you and your lifestyle—whether that be exercise, meditation, a particular hobby, or talking to a trusted friend. Another tip is to practice regular, conscious breathing throughout the day and when feelings of stress arise. It doesn’t have to be long—even a few breaths can help. If you’d like some guidance, try this short mindful breathing exercise.
  8. Wash hands throughout the day: when coming in from outdoors, before and after preparing and eating food, after using the toilet, after coughing or blowing your nose.

Related

Diet Review: Anti-Inflammatory Diet

Indian Food

10 Traditional Must-Try Foods to Eat in India

10 Traditional Must-Try Foods to Eat in India

A foodie’s paradise, India is filled with many opportunities to taste local delicacies and tantalise the taste buds. With so many dishes having been exported though, it’s sometimes difficult to distinguish between authentic dishes and watered-down versions.

To help you navigate India’s epic food scene, we’ve put together this list of 10 traditional must-try foods to eat in India. And if you’re a foodie at heart, discover the best destinations for authentic dining experiences here.

1) Masala dosa

Arguably South India’s most renowned culinary export, masala dosas are famous the world over. A sort of Indian pancake, dosas are made from a thin batter consisting of rice, flour and lentils. Making dosas is no easy task, with the batter mixture having to soak in water for at least 24 hours before it can be shaped. Once ready, the batter is ladled onto a hot tava (griddle pan) and shaped in a similar way to how the French would shape a crepe. Traditionally, dosas are served folded in half and stuffed with potatoes. Accompaniments like hot sambar give the dish a spicy edge, and whatever you stuff them with, dosas are sure to provide a tasty yet satisfying meal.

2) Chaat

Synonymous with Delhi street food vendors, chaat is one of India’s most delicious savoury snacks. The name derives from three Hindi words meaning ‘a delicacy,’ ‘licking one’s fingers’ and ‘to devour with relish’ and this dish truly does live up to its heritage. Although there’s now a plethora of different varieties, the original chaat is a wonderful combination of diced potato pieces, crispy fried bread and chickpeas garnished with fresh coriander leaves, yoghurt and dried ginger and tamarind sauce. Make like a local and seek out a local dhaba, where the city’s specialist chaat variety will be available at nearly all times of day.

3) Dal makhani

Most foodies will have heard of or tasted dal, but there’s nothing quite like tasting the original dish in the country where it originated from. Dal is the Hindi word for lentils, and this soup-like delicacy is made by stewing small black lentils for hours on end. Whilst there are many different varieties of this lentil dish, dal makhani is in a league of its own. It’s considered the best of the best, and is reserved for big events like wedding celebrations. With makhani meaning ‘buttery’ in Hindi, there’s no prizes for guessing how rich and creamy this Indian classic tastes. Head to Punjab, in India’s north, to taste the real deal.

4) Vada pav

Originating in the traditionally vegetarian state of Maharashtra, vada pav is as close as Indian cuisine gets to veggie burgers. One for carb lovers, vada pav consists of a deep fried potato dumpling placed neatly inside a small bun. The finger food delicacy is generally accompanied by a couple of chutneys and a green chilli, to appeal to the spice loving palettes of Indians up and down the country. Also called a Bombay burger, these mini potato buns can be found in street food stalls across the city of Mumbai.

5) Stuffed paratha

Punjab’s foodie heritage doesn’t stop at dal makhani. Often eaten at the start of the day, stuffed parathas are seen as the breakfast of champions in northern India. The word paratha derives from the Sanskrit word atta meaning ‘layers of cooked dough,’ and this dish lives up to its moniker. After leaving the dough (or atta) to rest overnight, parathas are made by cooking the dough on a tava before shallow frying. The most common way to eat parathas is to stuff them with a filling of your choosing. Parathas can be stuffed with any number of fillings, but some of our favourites are aloo paratha (stuffed with potatoes) and methi paratha (stuffed with fenugreek).

6) Dhokla

Hailed as the regional dish of northwest India, the Gujarati delicacy dhokla is a savoury vegetarian snack made of rice and split chickpeas. It’s tastier than it sounds – Gujaratis eat it for breakfast or lunch, and sometimes even as a snack or side dish. Another dish that takes hours of preparation, dhokla involves soaking the rice and split chickpeas in equal quantities overnight. Then, chilli, coriander, ginger and baking soda are added to add spice to the dish, and help it rise into delicious bite size morsels. Usually served alongside deep fried chilli and coriander chutney, this Gujarati delicacy is wonderfully moreish.

7) Barfi

We’ve cheated a little bit here, as the term barfi can be used to describe any number of Indian sweets. The most traditional type though is milk barfi. Predictably, these milk-based sweets are made from milk powder, condensed milk, ghee and cardamom powder. Barfi is not going to help anyone reach their health-conscious goals, but these indulgent fragrant desserts are sure to bring a smile to the face of anyone who tries them. These sweets are traditionally gifted as good luck offerings at occasions like wedding ceremonies, but there’s nothing to say you can’t pop down to the sweet shop to buy one to accompany your afternoon chai.

8) Pani puri

Pani puri, or gol guppa, are thought to originate from the northern state of Bihar. A perfect streetside snack, pani puri are hollow deep fried balls made of semolina or wheat. They’re served alongside spicy potatoes, chickpeas and a spicy tamarind water. Eating pani puri is an experience in itself, as you traditionally crack open the top of the deep fried shell with a spoon before filling it with the delicious accompaniments. Most Indians eat each pani puri with one swift bite, to save any of the filling spilling out of the delicate case. This infamous street snack unites most of the country – everyone from local college students to city businessmen can be found devouring them.

9) Idli

Popular across South India, idli are often thought of as the breakfast versions of dosa. Eaten at the start of the day, idli are a type of light savoury rice cake. Made by steaming a batter consisting of fermented black lentils and rice, these rice cakes are dangerously easy to eat. Since idli are pretty bland on their own, these mini pancake-like breakfast staples are served alongside sambar, coconut based chutneys, or spicy fish curries. Over the years, idli has evolved into many different varieties, so you’re sure to find one that satisfies your taste buds.

10) Masala chai

India’s most famous export, masala chai can be found being sold by everywhere from high end restaurants to chaiwallas at train stations. While there’s many different diluted versions of this classic Indian tea around the globe, the real deal can only be found in India. Authentic masala chai is made by brewing black tea on the stove with a mixture of aromatic spices and herbs. Traditionally, the spices used are green cardamom pods, cinnamon sticks, ground cloves and black pepper, creating a wonderful aromatic cup of tea. There’s nothing quite like sipping a hot cup of authentic masala chai first thing in the morning!

Our Team’s Favourite Culinary Trips to India

All of our trips are completely personalised. Here are a few examples of what we might suggest.

Where to stay in India

Some of Jacada’s favourite hotels

Feeling inspired? Our expert travel designers are always on hand to help you discover India’s delicious cuisine.

Asian FoodKorean Food

Best Korean Restaurants in New York City

Best Korean Restaurants in New York City

Whether devouring bowls of gochu ramyun positively heaving with noodles or the crispiest kimchi-jeon (pancake), New Yorkers are wild for Korean cuisine. Here, the 12 best Korean restaurants in NYC.

Atoboy

43 E. 28th St., 10016 New York

$$$$ · Korean

Ellia Park and her husband Junghyun Park wows diners from start to finish at this Gramercy hot spot with their unapologetic love for Korean food. Here you may find braised eggplant with snow crab and tomato; or fried chicken brined in pineapple juice, coated in tempura batter, and served with a ginger-peanut butter sauce. Close out with a refreshing sujeonggwa granita with lychee yogurt, burrata and candied walnut.

Atomix

104 E. 30th St., 10016 New York

$$$$ · Korean

Ellia Park and Junghyun Park serve the most exquisite multi-course menu. Dishes are delicate, yet satisfying and display extraordinary finesse and detail. The banchan alone will alert you that something special is happening here and, whether pickling, curing, fermenting or grilling, it’s apparent this is one with a mastery of all techniques. And the ingredients, be it Australian abalone, Hokkaido uni or Wagyu from Miyazaki are equally exemplary.

Cote

16 W. 22nd St., 10010 New York

$$$$ · Korean

First-timers should head for the “Butcher’s Feast” where you’ll get four different cuts of beef and a luscious egg soufflé that’s a meal in itself. The USDA Prime meats are first presented raw for you to admire their marbling and color. Your server then rubs the smokeless grill with oil before expertly cooking them. The supporting cast of accompanying flavors—from the kimchi to the ssamjang—are all there to enhance their succulent and persuasive flavor even further.

Mari

679 Ninth Ave., 10036 New York

$$$$ · Korean

Sungchul Shim reimagines the casual Japanese handroll at Hell’s Kitchen’s latest destination which literally translates into “roll”. Equipped with top-notch ingredients and Korean flavors, Chef Shim reimagines familiar classics into a tasting menu filled with glistening planks of Ora King salmon; tender strips of cured mackerel; and melting slabs of pork belly.

Oiji Mi

17 W. 19th St., 10011 New York

$$$$ · Korean

Chef Brian Kim and his team are no strangers to modern Korean cuisine. Improving upon the now-closed Oiji, Oiji Mi’s five-course prix fixe menu offers a more subtle approach to flavors. Some notable standouts called out by our Inspectors include the striped jack “hwe” and chili lobster ramyun. The finishing punctuation? A creative and nuanced beverage program with eye-catching cocktails and a well-curated wine list.

HanGawi

12 E. 32nd St., 10016 New York

$$ · Korean

The ssam bap here offers a fun DIY experience with a long platter of fillings. Dark leafy lettuce and thin, herbaceous sesame leaves are topped with creamy slices of avocado, crunchy bean sprouts, pickled daikon, carrot, cucumber, radish and three rice options—white, brown and a nutty, purple-tinged multigrain. Topped with miso ssam sauce, each bite is a fresh burst of uplifting textures.

Hyun

10 E. 33rd St., 10016 New York

$$$$ · Korean

Hyun is a luxurious take on Korean barbecue, focusing squarely on top-notch Japanese A5 Wagyu, butchered in-house and grilled tableside. The omakase is a veritable feast that includes silken chawanmushi and hand-chopped tartare. It is however merely a precursor to the Wagyu slices, each of which arrives more beautifully marbled and deliciously grilled than the next.

Jeju Noodle Bar

679 Greenwich St., 10014 New York

$$$ · Korean

This kitchen specializes in ramyun—not ramen. Persian cucumber kimchi with a spicy plum dressing, shiso and sesame seeds is a culinary delight, while the mouthwatering aroma of pork bone broth that precedes the arrival of gochu ramyun brimming with curly noodles, bean sprouts and pickled cabbage is a veritable thesis on ace ingredients.

Jua

36 E. 22nd St., 10010 New York

$$$$ · Korean

Kim weaves Western influences into his Korean prix-fixe in such an expert fashion that the results are nothing short of sumptuous and utterly crave-worthy. Kick off with caviar cradled by crisp seaweed prepared in the style of gim bugak; or cold-smoked slices of yellowtail imbued with yuzu and pepper. Sashimi is highly creative and may arrive with kombu, sliced blueberries, and finger lime.

Jungsik

2 Harrison St., 10013 New York

$$$$ · Korean

What is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa, and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.

Kochi

652 Tenth Ave., 10036 New York

$$$$ · Korean

Kudos to Chef Sungchul Shim, who taps into his Korean roots and fine-dining pedigree to create a solid but playful and technically proficient menu. Start with pine nut- and potato milk-soup, or sweet potato-and-sunchoke gratin, paired with a clever doenjang béchamel. Salmon bibimbap mingles pollock roe, candied anchovy, and toasted nori with brown soy-butter rice for a harmonious high point.

Cho Dang Gol

55 W. 35th St., 10001 New York

$$ · Korean

For a change of pace in bustling Koreatown, Cho Dang Gol offers the barbecue-weary an opportunity to explore some of this nation’s more rustic cooking. Soft tofu is the specialty of the house and it’s downright delicious, but bubbling casseroles and spicy stews are equally heartwarming. The menu also offers favorites like flaky pajeon, satisfying bibimbap and marinated meats.

MiddleEast Food

20 top Middle Eastern foods: Which is the best?

20 top Middle Eastern foods: Which is the best?

The Middle East is a region that connects the East and the West, the Mediterranean and the Indian Ocean, Russia, and the warm seas. All the commercial and cultural connections between the Western world and the Eastern world are made here.

So, it’s no surprise that some of the world’s most vibrant, fragrant, and delicious tastes originate here. Middle Eastern cuisine, one of the latest gastronomic trends, has incredible richness because of the influence of many nations and cultures.

Each local cuisine has its own delicacies, from Bahrain to Iran, Kuwait, and Qatar to Lebanon, Jordan and Turkey. From spices to herbs, from animal-based foods to vegetarian sauces, please join us on a journey to get to know this incredibly original and rich cuisine.

We invite all you food lovers who are passionate about trying authentic dishes. We have compiled 35 dishes of rich cuisine just for you. Warning: after this article, you may want to pack your bags and go on a trip to the Middle East.

1. Pita

Bread is a good side dish for nearly all meals in this region. The most popular type of bread is pita, one of the oldest types of bread in the world.

Pita is also known as Arabic bread, Lebanese bread, or Syrian bread. Pita is a leavened and flat type of bread. Pita differs from country to country in terms of cooking technique and shaping.

This bread has pockets formed as a result of fermentation. Another type is known as pide, which is common in Turkey. It is usually used as a side meal with doner kebab, which is also one of the unique dishes of the region.

Pita is a delicious bread that compliments any meal. And you can easily bake it at home.

2. Ayran

Milk and dairy products, especially yogurt and cheese, are pretty common in Middle Eastern countries.

Ayran is basically a chilled and diluted, healthy yogurt drink. It may be hard to think of yogurt as just a beverage, but it is indispensable for many Middle Easterners to complement any meal.

It especially compliments kebabs and spicy dishes. It is also served as a cold appetizer when various greens or vegetables are added to it.

3. Börek

One of the oldest culinary values of Middle Eastern cuisine, börek is made with thin phyllo dough and is one of the essential dishes of the region.

A special delicacy that is served when guests arrive, börek is a meal with particular importance.

Dough pieces are prepared using flour, water, and salt, and it comes in many different shapes and sizes. Spinach, cheese, minced meat, grated potatoes, and much more can be the stuffing of the börek, which can be layered or rolled up.

It is a must-have dish for special occasions, and there is a lot of room to be creative and use any ingredient or technique to fit your taste.

4. Pilaf

Pilaf is made with rice or grains that have been cooked with oil or butter and chopped onion before being simmered with broth. While pilaf is sometimes preferred as a main dish, but it can also be enjoyed as a side dish.

From ceremonial meals to everyday tables, pilaf is a staple in any Middle Eastern table. For example, some pilaf recipes, such as white rice pilaf, can be an easy-to-make meal, while other recipes require more elaborate techniques.

Pilaf has many varieties, from rice to bulgur to other ingredients, such as meat or vegetables, and even nuts or fruits.

A different type of pilaf can be found in each country in the Middle East, and there is undoubtedly one that fits your taste.

5. Ashure (Noah’s Pudding)

Ashure is a dish that symbolizes abundance and fertility. It is the oldest dessert in the world, as claimed by many people. According to beliefs, it is the soup that the survivors cooked with the food left on Noah’s Ark after the Great Flood.

This dish is made with legumes such as wheat, beans, chickpeas, as well as fruits such as raisins and figs, and nuts such as walnuts and hazelnuts. You can find many varieties of it in different cultures and regions.

This dish, which is very rich in nutrients, is traditionally cooked in large amounts and shared with friends, neighbors, and people in need.

This communal and historic dessert is a treat for both your and your loved ones.

6. Kebab

Kebab, which we can also call a cooking technique, has different names and ingredients in different cultures. Minced meat and chicken, usually with vegetables, is grilled on skewers known as shish over an open fire.

However, differentiating from region to region, culture to culture, a kebab can mean any grilled meat. It can be cooked in the oven or sautéed and even stewed, a delicious example being eggplant kebab.

The most widely known types of kebab are shish taouk (marinated chicken skewer), adana kebab, which is one of the prominent dishes of Turkish cuisine, kafta kebab, widely consumed in the Arab world, and chelow kabab with steamed rice, Iran’s national dish.

7. Revani

Revani is a dessert that emerged with the cuisine of the Ottoman Empires. The essential ingredients of this dessert, which was invented by the the palace cooks, are yogurt and semolina. This classic dish comes together with yogurt, semolina, and sherbet to make an incredibly delicious dessert.

Revani is mainly served on special occasions in the Middle Eastern culinary culture and is also one of the desserts that are usually served to guests. While it’s excellent on its own, adding whipped cream or a scoop of ice cream makes it even better.

8. Omani Shuwa

Omani shuwa is a slow-cooked, tasty, marinated lamb that is juicy and tender. This dish, whose main ingredient is either lamb, goat, or camel, is traditionally cooked over a slow fire after being marinated in spices for 48 hours.

It is then wrapped in banana leaves and placed on hot charcoals. This traditional cooking method is not the most convenient for modern cooks, so modified recipes allow you to enjoy this deliciously spicy dish at home.

9. Hummus

Hummus is probably one of the best-known Middle Eastern foods due to its surge of popularity worldwide. This quintessential Middle Eastern dish, in its simplest form, is chickpea puree flavored with tahini, olive oil, garlic, and lemon juice.

Mostly consumed for breakfast with pita bread and vegetables, It can also be served with fried meat. This incredibly delicious dish can be easily consumed both at meals and between meals.

It’s flexible and tasty, and it can be used as a dip or spread in almost any dish. It is pretty easy to make this dish at home as well. Once you try homemade hummus, you will never want to have store-bought again.

10. Falafel

One of the global icons of Middle Eastern cuisine, falafel is a dish originating from the Levant. As a widespread street food that many people enjoy around the globe, it can also be delicious when prepared from scratch at home.

It is made by mixing chickpea patties or broad bean paste with various spices and frying it in oil. You can enjoy it served with many side dishes, such as hummus, baba ghannouj, and fresh greens.

It also makes an excellent ingredient for a flavorful and nutritious wrap. Rich in proteins and a staple for many vegetarian and vegan diets, this dish has become immensely popular around the world.

11. Baba Ghannouj – Eggplant Sauce

Baba ghannouj is a popular appetizer made from eggplant and tahini. It is smooth and has a creamy texture. It is traditionally served with pita bread. Besides being a healthy side dish, it has an incredibly delicious taste. Eggplant lovers should not miss out on this delightful dish.

12. Fried Kibbeh

Kibbeh is a kind of Middle Eastern croquette made by mashing bulgur into the dough and stuffing it with minced meat and nuts. There are many variations in the Middle East, the most prominent ones being Lebanese Kibbeh and Syrian Kibbeh. This aromatic, fried dish is perfect for parties, family gatherings, and dinner parties.

13. Beef Tajine with Plums

Tajine, Morocco’s national dish, is usually served at special meals such as family meals or iftar in Ramadan. It takes its name from the domed earthen pot in which it is cooked. It can be made with different ingredients and recipes.

Prepared differently in each region, this dish is striking with its excellent balance between sweet and savory. With plenty of toasted bread, it becomes a delicious meal for the table.

14. Syrian Style Lamb Stew with Cream (Lamb Shakiryeh)

Lamb meat is cooked for a long time on a slow fire with aromatic ingredients until it absorbs wonderful flavors and becomes soft and tender. Yogurt sauces are frequently used in Syrian cuisine. The yogurt is heated in this case, which gives this dish its distinctive taste. We recommend serving shakriyeh with scallions and radishes.

15. Cheese Pita (Manaeesh)

Manaeesh is one of the most common flatbread recipes in Middle Eastern cuisine. It is a type of flatbread mixed well with soft white cheese, za’atar (a traditional spice blend), and olive oil.

This bread is crispy on the sides and soft in the middle. It’s a great breakfast and lunch dish that is made in the size of a small pizza.

16. Barley Breakfast Bowl (Snayniyeh)

This nutty and quick breakfast hails from Palestine. It is a straightforward and delicious recipe to prepare; the bowl consists of nutritious barley grains and hazelnuts and is sweetened with honey. This dish is also served to celebrate a baby’s first tooth after birth.

17. Knafeh

Knafeh is a buttery, crunchy dessert made with fried or baked pressed string dough filled with cheese and flavored with simple syrup called sherbet and garnished with crushed pistachios.

Knafeh can also be flavored with orange juice or rose water and served with chopped pistachios. It is often served at celebrations and special occasions. Also known as kunafa, it is one of the most famous Middle Eastern deserts, a timeless classic.

18. Malabi

Malabi is a creamy, milk-based dessert that is hugely popular in the Middle East. Like knafeh, this delicious pudding is flavored with rose water, giving it a sweet yet mellow flavor, and topped with pistachios. In Israel, malabi can be found everywhere, from street stands to fancy restaurants.

19. Halvah

Halvah is a sweet dessert that comes in a variety of shapes and sizes. Although each region has its version, ranging from flour-based to semolina, rice, and tahini, flour halvah is the most common and is made with flour, oil, sugar, and milk.

With its wonderful smell and taste, halvah is a match made in heaven for celebrations or ceremonies.

20. Shakshuka

This delicious dish, which has become more and more popular in Western culinary scenes and is made for breakfast or brunch, is also frequently encountered in Middle Eastern cuisine.

This hot, hearty dish is based on a garlic and onion tomato sauce, seasoned with cumin and hot pepper, topped with a hard boiled egg, and garnished with parsley. This dish, prepared by frying different vegetables, is often accompanied by yogurt and is both easy to prepare and incredibly delicious.

21. Malawach

Malawach was brought to Israel by Yemeni Jewish immigrants and has become a popular street food dish today. It consists of savory fried pastries sweetened with honey or boiled eggs, tomato sauce, and zhug (spicy dip).

It can also be served as a wrap (memulawach) and filled with delicious stuffing such as tahini, hummus, hard boiled eggs, eggplant, fried onions, pickles, and more.

22. Tunisian Nut Cake (Khobzet Fekia)

This dessert, also known as hazelnut cake, is a Tunisian delicacy traditionally prepared by mothers or grandmothers at family gatherings.

The intense scent of nuts, the color of pistachios, the taste of almonds, and syrupy rose water come together to make both an easy-to-make and flavorful dessert.

23. Lahmacun

Lahmacun is a thinner, crispier pizza with spiced minced meat, and the word “lahmacun” literally means dough with meat. Aside from low-fat minced meat mixed with tomato paste, it is made with garlic and spices spread on a thin round pita dough.

Lahmacun has different varieties according to regions and has been a staple of Turkish cuisine for more than 300 years. This is a unique dish that you will want to have again and again.

24. Dolma

This dish, also known as sarma, is made by wrapping various ingredients, especially bulgur or rice, inside white cabbage, black cabbage, mulberry leaves, cherry leaves, or vine leaves. It is definitely a dish made for special occasions in Middle Eastern culture.

There are many different types that can be prepared by adding various other ingredients such as meat and raisins.

25. Filled Cookies (Kleicha)

If Iraq has a national cookie, it should be kleicha. Whenever there is a special gathering, religious holiday, or similar event, every Iraqi makes this cookie known for the flavor of its rich and spicy filling. It is sweetened with rose water, spiced with cardamom, and its most popular filling is dates.

26. Maamoul

This cookie, which is popular in the Arab world, is also a part of the cuisine of the Ottoman Empire. There are varieties made from dried fruits, such as dried figs, or nuts, such as pistachios and almonds.

The unique feature of this cookie is that it is made from semolina flour and butter. Maamoul is a great dessert to be accompanied by tea and definitely makes tea parties more enjoyable. Maamoul is hugely popular in the region and one of the most popular desserts in Lebanon.

27. Frik Soup

Frik soup is an extremely common dish in Middle Eastern cuisine, especially in Jordan, Egypt, Lebanon, and Syria. This soup is made from durum wheat, called freekeh, which is harvested while it is still green.

Wheat grains are dried, roasted, and cleaned. Tomatoes, chickpeas, and local spices are added to chicken, beef, mutton, or lamb while frying and served with lemon.

28. Lamb Salad

This salad is prepared with fresh za’atar leaves, which are indispensable for Lebanese cuisine. It is a very common salad to be eaten during Ramadan, as it is easy to prepare. All you have to do is mix the ingredients before serving.

It is light and can be served as a main course or as a side dish. You can also add sautéed vegetables, beans, and chickpeas to get more flavor.

29. Lebanese Couscous (Mograbieh – Moorish)

Mograbieh is one of the essential festive dishes of Lebanon, specially prepared for social gatherings. It is made from pearl-sized semolina dough that is cooked in meat or chicken broth. The use of spices such as ground cinnamon and cumin gives this dish its unique taste.

30. Kadayıf Dolma

Kadayıf dolma is a kind of dumpling made from string dough filled with clotted cream or nuts. This crunchy dessert, which is incredibly delicious with the soft taste of sherbet (sugar syrup), is one of the unique dishes of Middle Eastern cuisine.

31. Chicken Musakhan Rolls

This is one of the most famous traditional dishes of Palestinian cuisine that stands out during celebrations such as the olive harvest season. Musakhan consists of roasted chicken with onions, sumac, allspice, saffron, and toasted pine nuts served on taboon bread.

32. Baklava

Baklava is made by placing chopped walnuts, pistachios, almonds, or hazelnuts, all depending on the region, between layers of thin phyllo dough. It is generally sweetened with a sugar syrup called sherbet.

One of the most well-known Turkish and Greek desserts, baklava is often made during holidays, weddings, and celebrations, and makes these social events more enjoyable.

33. Borani

Borani is one of the appetizers of Iranian cuisine. A side dish made with roasted spinach with onions and flavored with many kinds of spices, it is usually served with yogurt and is a healthy meal option.

This excellent combination of cooked vegetables and yogurt is best enjoyed with crispy bread and butter sauce poured over it.

34. Muhammara

There are two types of muhammara in Iranian cuisine: breakfast and appetizers. Made from red pepper paste, olive oil, salt, garlic, bread crumbs, coriander seeds, black pepper, basil, Aleppo pepper, and ground walnuts, this incredibly easy-to-prepare dish is suitable for any meal.

35. Turkish Coffee

Turkish coffee is one of the most well-known and loved drinks of Middle Eastern cuisine. Served with Turkish delight or chocolate, this drink has a treasured place in Middle Eastern culture.

It is brewed in a copper coffee pot known as a cezve. It can be adjusted to your taste, either sweet or plain. When brewing, very thinly grounded coffee beans are used, and after cooking, it is served unfiltered.

This coffee, which is frequently consumed after meals or when hosting guests, is a symbol of hospitality.

The Middle Eastern cuisine, enriched by many different cultures and geographical conditions, is not limited to these dishes of course. There are plenty more.

Each of these rich dishes have a different story, cooking techniques, and ingredients. You can taste them by trying them at home. However, we recommend you go on a taste tour so that you can see and feel the culture as you enjoy the food.

Related: Most Popular Desserts in the Middle East

Feyza is a professional chef, food stylist and food photographer based in Istanbul, Turkey. She has a B.A. in Gastronomy and Culinary Arts from the Yeditepe University in Istanbul. She loves to write, develop recipes and generally create content around food & cultural experiences. As an avid traveler, she loves experiencing new cultures and cuisines. She loves to cook with locally sourced ingredients and is eager to introduce the lesser-known tastes of Turkish and Middle Eastern cuisine to the world.

Asian Food

15 Best Singaporean Foods & Dishes

15 Best Singaporean Foods & Dishes

Singaporean cuisine is as ethnically diverse as its people, blending Malay, Chinese, Indonesian, Indian and western influences. A visit to one of the hawker centres or shopping mall food courts will be as eye-opening as gastronomically gratifying.

This list covers what we believe are the finest examples of Singaporean food available across the city-state, from humble street food carts to swanky rooftop restaurants and everything in between. more info click here!

1 Hainanese chicken rice

Steamed chicken served with rice cooked in chicken stock. This all-time favourite dish makes for a quick, fulfilling lunch. The quality of chicken stock is crucial to this dish, and you can tell by the steamed rice oozing with flavour and a fragrant aroma. Pour some dipping sauce over the chicken and give it a go.

2 Chilli crab

Hard-shell crabs cooked in semi-thick gravy with a tomato chilli base. The steamed crabs are partially cracked, then lightly stir-fried in a paste comprising of chilli sauce, ketchup and eggs. Despite its name, chilli crab is not all that spicy. Bread is normally ordered to soak up the gravy, so dig in with both hands!

3 Laksa

Rice noodles in spicy coconut curry soup with shrimp, fish cakes, egg and chicken meat – a cross between Chinese and Malay cuisine. Laksa also has many variants, but the one in Singapore is katong laksa, with cut-up noodles. Cockles and tofu puffs are sometimes added.

4 Char kuay teow

Broad white noodles fried with black Soya sauce, bean sprouts, fish cake, clams and Chinese sausage. You will find this dish in hawker centres and restaurants. Skilled chefs will add a smoky taste to the dish by cooking the noodles at a high temperature.

5 Hokkien prawn mee

Stir-fried Hokkien noodles with prawns, slices of chicken or pork, squid and fish cake, seasoned with soy sauce, vinegar and chili. Each serving comes with sambal sauce and a lime wedge, to tone down the oily taste. The Singapore version uses thick, flat egg noodles.

6 Barbecued stingray

Originating in the streets, barbecued stingray has become a popular seafood dish served at hawker stalls. The classic version features stingray meat slated in thick sambal sauce – a spicy condiment with diced tomatoes, chilies and shrimp paste as base ingredients – then wrapped in banana leaf to be cooked slowly on a grill.

7 Fish head curry

A huge fish head and vegetables cooked in a curry and served with rice or bread. Usually accompanied by a glass of ‘calamansi’ or local lime juice. Its origins are in South Indian, with Chinese and Malay influences. In some versions, tamarind juice is added to give a sweet-sour taste.

8 Satay

Skewered grilled meat served with rice cake (ketupat), peanut sauce and cucumber-chili relish. This popular side dish makes an excellent starter or party platter. It has a strong turmeric scent and flavour, as this spice is the key marinade ingredient. Choose from pork, chicken, beef or mutton.

9 Char siew meats on rice or noodles

Char siew meats make a popular Singaporean dish of Chinese origin, made up of barbequed red pork and roasted pork belly in a thick sauce. The meat is chopped in front of you and laid out on either rice or noodles.

10 Oyster omelette

An egg omelette mixed with flour and fried with a generous helping of small oysters garnished with coriander leaves, crispy bean sprouts, and a sweet, spicy sauce. Depending on how you like it cooked, your oyster omelette can be soft or crispy.

11 Bak kut teh and rice

Pork rib soup infused with Chinese herbs and spices, seasoned with light and dark soy sauce then simmered for hours. Usually accompanied by steamed rice and eaten as breakfast, bak kut teh comes in all kinds of variety, including the less-fatty version made with chicken and halal version for Muslims.

12 Kaya toast

Kaya is a sweet coconut egg jam spread generously over toasted bread. Eat the toast with half-boiled eggs and add a dash of black soya sauce for extra taste!

13 Nasi lemak

Nasi lemak is a hearty meal comprising coconut rice, a slice of omelette, anchovies, a slice of cucumber and some chilli paste, uniquely packed in brown paper or banana leaf.

14 Roti prata and teh tarik

Roti Prata is a flaky Indian bread made with or without eggs and served with a thick vegetable based lentil curry. Teh tarik is a tea that is mixed with carnation milk and ‘pulled’ from one mug to another to create a froth when served.

15 Desserts for the sweet tooth

Down your food with a mug of fresh fruit juice or fresh coconut water. On a hot day, end your meal with a local cold dessert like ice kacang or chendol. Ice kacang is a mound of grated ice, smothered with different sweet syrups with a base made of jelly, red beans, corn and atap seeds.

Chendol is a coconut milk drink mixed with brown sugar (gula melaka), green starch strips and red beans. If you are more adventurous, a rather ‘rich dessert’ – the “king of all fruits” – is the durian. Creamy and fleshy with a big seed contained in several segments of one big, thorny fruit, you’ll either love it or hate it. An apt description goes something like this “it smells like hell but tastes like heaven!”

Asian Food

22 Best uniquely Hong Kong dishes you need to try at least once

22 Best uniquely Hong Kong dishes you need to try at least once

Hong Kong boasts one of the world’s most diverse and dynamic food scenes. Whether you’re looking for fine dining restaurants, cheap eats, or want to try the hottest new openings, the city’s culinary landscape has something for everyone. But if you want to eat like a true local, from traditional Cantonese dim sum to dishes influenced by British culture, there are numerous local dishes that represent our city in the most authentic and delicious ways. Check out this list of beloved local dishes that Hongkongers can’t get enough of!

RECOMMENDED: Want to dine overlooking the city’s iconic harbour and skyline? Book a table at the best restaurants in Hong Kong with epic views.

Amazing Hong Kong food

1. Barbecued meats

From melt-in-your-mouth honey-glazed char siu pork and crispy suckling pig to fatty pork belly and succulent goose or duck, nothing beats some good ol’ Canto-style barbecued meats, aka ‘siu mei’. Joy Hing in Wan Chai offers a solid selection of roasted meats, with its pork being particularly popular thanks to its perfect ratio of meat to fat. Alternatively, head to West Villa Restaurant for their famous char siu rice dish or visit Mott 32 for some Iberico char siu.

2. Cart noodles

If you’ve ever wanted to build the perfect bowl of noodles, this is the way to do it. Cart noodles are mix-and-match affairs that allow diners to choose from a bunch of different ingredients, including soup bases, noodle types and toppings. The list of ingredients varies from restaurant to restaurant, but common favourites include beef brisket, daikon, fishballs and dumplings. A local favourite is Man Kee Cart Noodle in Sham Shui Po, which has been serving customers for over a decade.

3. Claypot rice

Available during the colder months of the year, this hearty, warming dish is made up of rice and various toppings in a clay bowl that is traditionally slow-cooked over charcoal stoves. This process toasts the rice, giving the bowl a crunchy, carby crust. Click the button below for our list of the city’s best claypot rice restaurants.

4. Curry fishballs

Curry fishballs are probably Hong Kong’s most iconic street snack. Though they’re mostly made from flour these days and contain almost no fish meat, this has had little effect on the snack’s popularity. Springy in texture, the bite-sized spheres bob about in a strong curry sauce before they’re skewered on a bamboo stick or ladled into a takeaway bowl. Head to Fishball Gor, located near Mong Kok’s Langham Place, and try their fishballs in original or spicy flavour cooked using a secret recipe of herbs and spices.

5. Dim sum

No Hong Kong experience is complete without a dim sum meal. Traditionally served in bamboo steamers, these small plates are designed to be shared, allowing you to taste a bit of everything. Must-orders include steamed siu mai (pork dumplings), har gow (prawn dumplings) and the fluffy barbecued pork-filled buns known as char siu bao. Click the button below and peruse our recommended dim sum restaurants in Hong Kong.

6. Egg tarts

Egg tarts are a Hong Kong sweet staple. Creamy custard nestles in a golden crust that’s either butter-cookie in style or made from crumbly, flaky pastry. There’s fierce debate over which style of crust is better, but either way, these tarts are best eaten fresh and warm straight out of the oven. Hoover Cake Shop, a renowned Chinese bakery in Kowloon City, is a local favourite for its egg tarts using duck eggs that produce a smoother, stronger-flavoured custard filling. They announced closure in late 2022, but The Academics Group (proprietor of The Coffee Academics cafe chain) took over the shop and is set to reopen. Watch this space for updates.

7. Egg waffles

Egg waffles, eggettes, ‘gai daan jai’, or whatever you want to call it, this eggy snack is a quintessential part of our city’s street-food culture. Warm and fluffy on the inside and crisp on the outside, these bubble-shaped waffles are the perfect grab-and-go snack. There are plenty of street vendors that offer egg waffles, often with a wide variety of fangled creations – topped with ice cream, different colours, shapes, and flavours, some even have molten centres! Whether you prefer to try funky flavours of cheese and charcoal or are looking for the popular star-patterned variety, click below to see where to get your hands on the best egg waffles in Hong Kong.

8. Egg sandwich

The humble scrambled egg sandwich occupies a special place in the hearts of Hongkongers. A good egg sarnie should contain a fluffy, creamy centre between two slices of butter-smeared white bread – it’s simple, yes, but also incredibly satisfying, whether it’s enjoyed during breakfast or as an afternoon snack. There are also other renditions where you can add fillings such as ham, cheese, and our favourite, corned beef.

9. French toast

French toast might not be of Hong Kong origin but the local rendition of this dish is an indulgence like no other. Instead of being merely browned in a griddle or pan, the bread is drenched in an eggy mixture and then deep-fried until crisp and golden. It’s then served with a fat pat of butter and a healthy dose of syrup. Oh, we forgot to mention that French toasts à la Hong Kong are almost always plumped with some sort of sinful filling. The mainstay is peanut butter but you can find more creative ingredients such as kaya, cheese, molten salted egg yolk, and even beef satay.

10. Hairy crab

While most of us might associate mooncakes as one of the key things to eat during autumn, another crowd favourite has to be hairy crabs. Typically in season from September to late November, these crabs are an autumn delicacy that can be enjoyed anywhere from the comfort of your own home to some of Hong Kong’s most luxurious restaurants. Known for their sweet flesh and buttery golden roe, the value of these crabs can easily go over triple digits, but they’re definitely worth their hefty price tags. Bookmark the link below to get updates on where to eat hairy crab during its season.

11. Hong Kong-style steaks

Nicknamed ‘Soy Sauce Western Restaurants’ due to our city’s very own adaptation to Western cuisine, Hong Kong steakhouses are best known for their sizzling hot plates and unbeatable prices. While the quality of meats at Chinese steakhouses is most likely going to be on the cheap-and-cheerful side of things, the affordable set meals and the bustling environments make it a one-of-a-kind experience.

12. Lo ding

Instant noodles are a staple in Hong Kong-style fast food. Although cooking the noodles in soup is a tried and true method, draining the noodles and tossing them in a sauce – be it soy, cheese, or curry sauce – is another way to spice up what are essentially bland noodles. You can even dress up the noodles with extra toppings such as pork chops and veggies.

13. Milk tea

If Hong Kong was a drink, it’d be milk tea, seeing as how we drink 900 million cups of it a year. This combo of black tea served strong with condensed milk is a brilliant bevvie hot or cold. If you’re a fan of milk tea, try Hong Kong’s very own ‘silk stocking milk tea’ – a version of the popular drink that gets its signature smoothness from being strained through a fine, pantyhose-like mesh.

14. Doggie’s noodle

When it comes to Hong Kong street food classics, many people might easily miss doggie’s noodles. Popularised during the 50s and 60s, this noodle dish made from glutinous rice gets its name from its similarity to a dog’s tail. Served with a rich gravy-like broth and topped with mushroom, minced meat, and fried lard, this dish is full of flavour and textures.

15. Maltose cracker

Like the saying goes, less is more. This humble snack is made with just two ingredients – maltose syrup and saltine crackers. Particularly popular with kids (or those with a sweet tooth), this nostalgic sweet treat can be easily made at home. While you might not find it on every street corner, you can find it at mom-and-pop shops on the streets of sleepy towns like Tai O.

16. Pineapple bun

Despite its name, a pineapple bun contains none of its namesake ingredient (although some chefs now add pineapple to the bun for novelty’s sake). Instead, it’s named because it resembles the spikey, tropical fruit. The sweet streusel-like crust on top is made from sugar, eggs, flour and lard, baked until golden-brown and crumbly. This delicious treat is best eaten right out of the oven with a thick slab of cold butter stuffed in the centre – it’s not healthy by any means, but that’s what makes it so good.

17. Wonton noodles

Wonton noodles can be found in many other parts of the world, but in our opinion, the Hong Kong variety ranks the best. Served in a light and delicate soup, this dish features thin and springy egg noodles topped with delicious prawn-filled wonton dumplings in smooth wrappers (some restaurants may add a bit of pork to their wontons) and garlic chives for a fresh and aromatic punch. For heart-warming wonton noodles, head to Mak’s Noodle, a family-run eatery serving Hongkongers for the past five generations.

18. Flower of love

Who would have thought that there would be a type of sushi that was invented in Hong Kong? With its name literally meaning ‘flower of love’, this type of sushi was invented in the 90s by a local sushi chef who wanted to cheer his wife up after an argument. Using salmon sashimi to wrap around a portion of rice and topping it off with fish roe and mayonnaise, the final product looks like a blooming flower.

19. Macaroni soup

Macaroni soup is a cha chaan teng staple typically served alongside egg sandwiches. Served in a light chicken broth, this dish can be topped with ham, luncheon meat, or char siu. This main dish is a great option for any time of the day, but most choose to eat it as a breakfast or brunch option. It’s also great for recovering from a raging hangover.

20. Tofu fa

Hongkongers know how to bring out the best in beancurd. Take these puddings, for example. Also known as ‘dau fu faa’ in Cantonese, these are essentially servings of silken tofu sweetened with syrup or brown sugar (or both!). A lot of dessert shops also offer other add-ons, such as coconut milk, osmanthus syrup and even hunks of durian.

21. Three stuffed treasures

These deep fried ‘treasures’ are a street food classic. Consisting of green pepper, eggplant, and tofu, they all get a generous stuffing of dace fish paste. However, each store has its own variation of ingredients, such as Chinese red sausage, jalapeno, or bitter gourd. You can normally buy them in pick-and-mix style, but we recommend sticking to the classics before trying other variations.

22. Two-dish rice

Topped rice is one of the simplest yet diverse dishes typically served in low-cost establishments frequented by blue-collar workers. In essence, it consists of a rice dish topped with two or multiple side dishes. Ranging from simple stir-fries to roasted siu mei – the possibilities with topped rice are endless. Some classic rice toppings include char siu omelette or tofu with roast pork. Despite not being glamorous, it typically comes in hearty portions that leave you full and getting the job done.

Food Blog

World’s Best Cuisines

World's Best Cuisines

When it comes to choosing where to go for a vacation, what we’re going to eat and drink can be a big part of making travel plans. We love to celebrate the good stuff and lambast the bad.

Of course, it’s subjective according to personal tastes, but this is prescottmediacenter.org take on some of the best food cultures and destinations around the world.

So, as you dream about where you’ll go next, which top 10 cuisines rule?

10. United States

Many of the popular foods in the USA originate in some other cuisine. The pizza slice is Italian. Fries are Belgian or Dutch. Hamburgers and frankfurters? Likely German. But in the kitchens of the United States, they have been improved and added to – becoming global icons for food lovers everywhere.

And don’t neglect the homegrown American dishes either. There’s the traditional stuff such as clam chowder, key lime pie and Cobb salad.

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Cheeseburger: a perfect example of making good things greater.

Chocolate chip cookie: The world would be a little less habitable without this Americana classic, invented as recently as the 1930s.

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All overly processed foods such as Twinkies, Hostess cakes and KFC.

9. Mexico

If you were allowed to eat only the food of one country the rest of your life, it would be smart to make it Mexican food. The cuisine has a little bit of everything. You’ll never get bored.

Among the enchiladas and the tacos and the helados and the quesadillas, you’ll find the zestiness of Greek salads and the richness of an Indian curry; the heat of Thai food and the use-your-hands snackiness of tapas.

It is also central station for nutritional superfoods. All that avocado, tomato, lime and garlic with beans and chocolates and chilies to boot, is rich with antioxidants and good healthful things. It doesn’t taste healthy, though. It tastes like a fiesta in your mouth.

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Mole: ancient sauce made of chili peppers, spices, chocolate and magic incantations.

Tacos al pastor: the spit-roast pork taco, a blend of the pre- and post-Colombian.

Tamales: an ancient Mayan food of masa cooked in a leaf wrapping.

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Tostadas: basically the same as a taco or burrito, but served in a crispy fried tortilla that breaks into pieces as soon as you bite into it. Impossible to eat.

Try Jalisco’s most well-known dish: birria stew

8. Thailand

Street eats are a Thai attraction. Flip through a Thai cook book, and you’ll be hard pressed to find an ingredient list that doesn’t run a page long.

The combination of so many herbs and spices in each dish produces complex flavors that somehow come together like orchestral music. Thais fit spicy, sour, salty, sweet, chewy, crunchy and slippery into one dish.

With influences from China, Malaysia, Indonesia, Myanmar and a royal culinary tradition, Thai cuisine is the best of many worlds. The best part about eating Thai food in Thailand, though, is the hospitality. Sun, beach, service with a smile and a plastic bag full of som tam – that’s the good life.

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Tom yam kung: a rave party for the mouth. The floral notes of lemongrass, the earthy galangal, freshness of kaffir lime leaves and the heat of the chilies.

Massaman curry: a Thai curry with Islamic roots.

Som tam: The popular green papaya salad is sour, extra spicy, sweet and salty. It’s the best of Thai tastes.

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Pla som: This fermented fish eaten uncooked is popular in parts of northeastern Thailand and reported to be responsible for bile duct cancer.

7. Greece

Traveling and eating in Greece feels like a glossy magazine spread come to life, but without the Photoshopping. Like the blue seas and white buildings, the kalamata olives, feta cheese, the colorful salads and roast meats are all postcard perfect by default.

The secret of Greek food? Lashings of glistening olive oil.

Gift of the gods, olive oil is arguably Greece’s greatest export, influencing the way people around the world think about food and nutritional health. Eating in Greece is also a way of consuming history. A bite of dolma or a slurp of lentil soup gives a small taste of life in ancient Greece, when they were invented.

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Olive oil: Drizzled on other food or soaked up by bread, it’s almost as varied as wine in its flavors.

Spanakopita: makes spinach palatable with its feta cheese mixture and flaky pastry cover.

Gyros: Late-night drunk eating wouldn’t be the same without the pita bread sandwich of roast meat and tzatziki.

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Lachanorizo: basically cabbage and onion cooked to death then mixed with rice. Filling but one-dimensional.

6. India

When a cuisine uses spices in such abundance that the meat and vegetables seem like an afterthought, you know you’re dealing with cooks dedicated to flavor.

In Indian cuisine, there are no rules for spice usage as long as it results in something delicious. The same spice can add zest to savory and sweet dishes or can sometimes be eaten on its own. For instance, fennel seed is enjoyed as a breath-freshening digestive aid at the end of meals.

And any country that manages to make vegetarian food taste consistently great certainly deserves some kind of Nobel prize. The regional varieties are vast. There’s Goa’s seafood, the wazwan of Kashmir and the coconut richness of Kerala.

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Dal: India has managed to make boiled lentils exciting.

Dosa: a pancake filled with anything from cheese to spicy vegetables, perfect for lunch or dinner.

Chai: Not everyone likes coffee and not everyone likes plain tea, but it’s hard to resist chai.

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Balti chicken: An invention for the British palate, it should probably have died out with colonialism.

5. Japan

The Japanese apply the same precision to their food as they do to their engineering. This is the place that spawned tyrannical sushi masters and ramen bullies who make their staff and customers tremble with a glare.

With Japanese food, you can get a lavish multicourse kaiseki meal that presents the seasons in a spread of visual and culinary poetry. Or grab a seat at a revolving sushi conveyor for a solo feast. Or pick up something random and previously unknown in your gastronomic lexicon from the refrigerated shelves of a convenience store. It’s impossible to eat badly in Japan.

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Miso soup: showcases some of the fundamental flavors of Japanese food, simple and wholesome.

Sushi and sashimi: Who knew that raw fish on rice could become so popular?

Tempura: the perfection of deep-frying. Never greasy, the batter is thin and light like a crisp tissue.

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Fugu: Is anything really that delicious that it’s worth risking your life to eat? The poisonous blowfish is potentially lethal.

Welcome to Wakayama, one of Japan’s most underrated destinations for foodies

4. Spain

Let’s eat and drink then sleep. Then work for two hours. Then eat and drink again.

Viva España, that country whose hedonistic food culture we all secretly wish was our own. All that bar-hopping and tapas-eating, the 9 p.m. dinners, the endless porron challenges – this is a culture based on, around and sometimes even inside food.

Spanish cuisine is made with the same unbridled passion you find in the flamenco dance. The people munch on snacks throughout the day with intervals of big meals. From the fruits of the Mediterranean Sea to the spoils of the Pyrenees, from the saffron and cumin notes of the Moors to the insane molecular experiments of Ferran Adria, Spanish food is timeless yet avant garde.

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Jamon Iberico: a whole cured ham hock usually carved by clamping it down in a wooden stand like some medieval ritual.

Churros: the world’s best version of sweet fried dough.

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Gazpacho: It’s refreshing and all, but it’s basically liquid salad.

3. France

If you’re one of those people who doesn’t like to eat because “there’s more to life than food,” then visit Paris. It’s a city notorious for its curmudgeonly denizens, but they all believe in the importance of good food. Two-hour lunch breaks for three-course meals are de rigeur.

Entire two-week vacations are centered on exploring combinations of wines and cheeses around the country. Down-to-earth cooking will surprise those who thought of the French as the world’s food snobs – it is the birthplace of the Michelin Guide, after all.

French foods such as cassoulet, pot au feu and steak frites are revelatory when had in the right bistros.

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Escargot: Credit the French for turning slimy, garden-dwelling pests into a delicacy. Massive respect for making them taste amazing, too.

Macarons: Like unicorn food. In fact anything from a patisserie in France seems to have been conjured out of sugar, fairy dust and the dinner wishes of little girls.

Baguette: the first and last thing that you’ll want to eat in France. The first bite is transformational; the last will be full of longing.

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Foie gras: It tastes like 10,000 ducks roasted in butter then reduced to a velvet pudding, but some animal advocates decry the cruelty of force-feeding fowl to fatten their livers.

2. China

The people who greet each other with “Have you eaten yet?” are arguably the most food-obsessed in the world. Food has been a form of escapism for the Chinese throughout its tumultuous history.

The Chinese entrepreneurial spirit and appreciation for the finer points of frugality result in one of the bravest tribes of eaters in the world. But the Chinese don’t just cook and sell anything, they also make it taste great.

China is the place to go to get food shock a dozen times a day. “You can eat that?” will become the intrepid food traveler’s daily refrain.

China’s regional cuisines are so varied it’s hard to believe they’re from the same nation. It’s not a food culture you can easily summarize except to say you’ll invariably want seconds.

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Sweet and sour pork: a guilty pleasure that has taken on different forms.

Dim sum: a grand tradition from Hong Kong to New York.

Roast suckling pig and Peking duck: wonders of different styles of ovens adopted by Chinese chefs.

Xiaolongbao: incredible soup-filled surprises. How do they get that dumpling skin to hold all that hot broth?

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Shark’s fin soup: Green campaigners have been pushing for Chinese restaurants and markets to stop serving the dish in recent years.

1. Italy

Italian food has captivated taste buds around the world for centuries, with its zesty tomato sauces, those clever things they do with wheat flour and desserts that are basically vehicles for cream.

It’s all so simple. Get some noodles, get some olive oil, get some garlic, maybe a tomato or a slice of bacon. Bam! You have a party on a plate. And it is all so easy to cook and eat.

From the cheesy risottos to the crisp fried meats, Italian cuisine is a compendium of crowd-pleasing comfort food. Many people have welcomed it into their homes, especially novice cooks. Therein lies the real genius – Italian food has become everyman’s food.

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Ragu alla bolognese (spaghetti bolognaise): the world’s go-to “can’t decide what to have” food.

Pizza: mind-bogglingly simple yet satisfying dish. Staple diet of bachelors and college students.

Italian-style salami: second only to cigarettes as a source of addiction.

Coffee: Cappuccino is for breakfast? Forget it. We want it all day and all night.

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Buffalo mozzarella: those balls of spongy, off-white, subtly flavored cheeses of water buffalo milk. The flavor’s so subtle you have to imagine it.

Irish Food

Irish Food: 12 Traditional Dishes to Look For in Ireland

Irish Food: 12 Traditional Dishes to Look For in Ireland

When reflecting on the most delicious and recognized cuisines from around the globe, Ireland is rarely, if ever, mentioned.

Ireland, of course, is most known for its majestically rugged landscape, fetching folk music, and mouth watering ales. But there is a world of delightful dishes that are part of the history and traditions of the Emerald Isle. Irish food is hearty and comforting, with a familiarity and humbleness to it that makes many dishes both charming and irresistibly delicious!

If you ever find yourself traversing through this breathlessly beautiful country, here are just twelve of the traditional Irish foods you will want to make certain you try before you leave!

WHAT IS TRADITIONAL IRISH FOOD?

Traditional Irish food is simple but hearty. Ireland is home to an abundance of locally grown produce and fresh fish and seafood caught from the surrounding waters of the Atlantic Ocean.

Bread and potatoes form an important part of the Irish diet. Bread usually accompanies the main meal while potatoes have been an important part of Irish cuisine since the 18th century. It can be prepared in a number of ways and continues to feature prominently in many traditional Irish recipes.

Ireland is not rich in fruit but it does have a thriving meat and dairy industry. Its temperate climate allows pastures to grow grass for about ten months a year making it an ideal place to raise cattle, sheep, and pigs.

THE BEST TRADITIONAL IRISH DISHES

1. Irish Stew

Meat and potatoes are likely the two foods that come to mind when thinking of Ireland. And, nothing reflects the warmth and homegrown comfort like a good old hearty Irish stew.

Made with what most Irish would find in their pantry or growing in their garden all tossed into one single pot, Irish beef stew is a simple yet satisfying meal that’ll fill the belly and warm the soul. It’s one of those foods that can bring you back to another place and time with each spoonful.

With a base of root vegetables and beef, it’s the perfect dish to make in the dead of winter or on a cold and rainy spring day.

2. Irish Soda Bread

The number of variations on the recipe for Irish soda bread will likely match the number of families in Ireland. Starting off with the base recipe, added twists and ingredients have resulted in an endless variety of breads that vary from family to family and even between generations.

And, even though it’s bread, there’s no yeast in the recipe, and most recipes will traditionally call for golden raisins and dried cranberries. Other variations can include dashes of honey, sugar, bran, and even Guinness, just to name a few.

A mainstay on the Irish dinner table, you’ll find Irish soda bread best served straight out of the oven or day-old toasted with butter.

3. Colcannon and Champ

Potatoes once again take center stage, this time in their creamy mashed rendition alongside cabbage and spring onions. It’s a classic comfort food – creamy, buttery and plentiful. And, adding bacon to this traditional Irish dish only elevates it to the level of unavoidably irresistible.

How is this dish even better than your run of the mill mashed potato? How about a generous dollop of butter sat right in the middle, slowly melting its way down. Much like Irish Soda Bread, every family seems to have their own rendition of this Irish classic.

4. Shepherd’s Pie

Perhaps one of the most well known Irish dishes, Shepherd’s Pie is typically made with a layer of ground beef or lamb with vegetables and topped with creamy whipped mashed potatoes, then baked and browned to perfection.

It’s a hearty meal that originated in Scotland as a proper pie, complete with crust rather than potatoes. Once it landed in Ireland, however, they swapped out the pastry for potatoes that are inexpensive and plentiful throughout the country. And, to this day shepherd’s pie is most commonly recognized as being made with mashed potatoes and not pie crust.

It has also become a quite popular way of using up leftovers, as there is really no limit to what vegetables and meats can be combined to prepare the base.

5. Boxty

Once again potatoes make their stand, in yet another delicious rendition.

An amalgamation of raw grated potatoes and mashed potatoes, Boxty is a resourceful way of combining the potatoes already cooked with the potatoes waiting to be cooked. Mix both together into a patty, fry them up and top the potato pancake with a dollop of sour cream and a generous sprinkling of spring onions.

Traditionally, boxty is paired with bacon and fried eggs, but they can hold their own just fine when presented as a solo offering. Served for breakfast, lunch, dinner or anything in between; there’s never a wrong time of day to enjoy this Irish potato pancake!

6. Barmbrack

Barmbrack, commonly shortened to “brack”, is most often associated with Halloween but can be enjoyed any time throughout the year.

At Halloween, however, it’s baked with a little extra surprise in the form of trinkets and coins mixed into the dough. Be lucky enough to grab a slice with a coin, and you’re destined to find wealth in the year ahead; Find a ring, and you can start planning to walk down the aisle.

Made with juicy raisins or dried fruits, this sweet loaf is made even more delicious when it’s soaked in tea and whiskey. Enjoy a thick slice of this fortunetelling fruitcake with an afternoon tea.

7. Boiled Bacon and Cabbage

Admittedly, this dish sounds painfully bland and boring, however it’s one of the most popular favorites across the land.

The boiled bacon in this dish isn’t what most people on this side of the pond would recognize as bacon. Salted pork shoulder is the base of the dish, boiled with onions, carrots and herbs and finished off with cabbage for the last ten minutes of boiling.

Finished off with a delicate and creamy parsley sauce, it’s an unexpectedly delicious and traditionally Irish meal – and one that isn’t centered around potatoes and doesn’t even need to see a potato touch the plate.

8. Cured or Smoked Salmon

Cured or smoked salmon is the most popular way to enjoy this protein throughout Ireland. And, it can be found in any meal of the day, be it breakfast, lunch or dinner.

Pair it with scrambled eggs in the morning, atop a salad for lunch or with boxty for dinner. It’s also great just on its own! As the most common type of fish served up in Ireland, salmon is a staple in Irish kitchens.

9. Black and White Pudding

Nope, don’t be deceived, this is not a dessert! But, it is a staple in Irish cuisine. This is actually a type of sausage that is given the name based on whether or not the sausage has been made with blood.

Black pudding – which actually has a purplish hue – is a type of blood sausage while it’s sidekick white pudding is simply made without the blood. Making its appearance more frequently than white pudding, black pudding is often served in a traditional Irish breakfast, both within Ireland and abroad.

10. Honey Glazed Carrots and Parsnips

Although potatoes are the most common root vegetable seen in Irish dishes, it doesn’t mean that other roots can’t make an appearance every now and again!

As a side dish, honey glazed carrots and parsnips go together with meat or fish and are quick, simple and such a yummy combination of sweet and savory. They add a bright pop of color to your plate and provide a healthy pairing alternative.

11. Dublin Coddle

Like shepherd’s pie, the Dublin coddle is a traditional Irish stew that makes use of the week’s leftovers. It’s a working-class Irish dish that gets its name from the gentle simmering or “coddling” of ingredients in a one-pot stew.

There’s no set recipe for coddle though it typically contains rashers (Irish bacon) and pork sausage slowly simmered for hours with potatoes, onions, carrots, and herbs. Often served with soda bread or Irish brown bread to mop up the juices, it’s an inexpensive and filling meal that’s especially popular in winter.

12. Full Irish Breakfast

Many people say that breakfast is the most important meal of the day. That sentiment clearly isn’t lost on the Irish with this hearty breakfast fit for a king!

Also known as an Irish fry or Ulster fry, a full Irish breakfast is a traditional cooked breakfast in Ireland that contains some or all of the following: rashers, black pudding, white pudding, pork sausages, baked beans, mushrooms, grilled tomatoes, fried eggs, and leftover potatoes. It’s similar to a full English breakfast and is usually served with tea, orange juice, toast, butter, and marmalade.

An absolute feast of a meal, the full Irish breakfast was created for farm workers to fill them up and get them ready for a full day’s work. It was comprised of locally sourced produce and ingredients, all of which were cooked together with butter in a frying pan.

IRISH FOOD TOURS

Short of an Irish chef, no one knows traditional Irish food better than a local, so what better way to experience Irish cuisine than by going on a food tour? A food-obsessed Irish guide will take you to the city’s best restaurants and markets so all you have to do is follow and eat. Check out Get Your Guide for a list of Irish food tours in Dublin and other cities throughout Ireland.

FINAL THOUGHTS ON IRISH FOOD

Fill your plate with any of these irresistible dishes and your heart and soul will instantly be comforted and filled with warmth – and your belly will be filled with the heartiness of Irish tradition.

And, if you ever find yourself wandering across the Irish countryside, exploring the towns and taking in the sights, be sure to include trying at least a few of these traditional Irish foods as a part of your travel plans. It will add even more to your journey, and give you just another reason to fall in love with Ireland even more.

Canadian FoodPro TipsTravels Guide

Canadian Food – What to Know and Eat

Canadian Food - What to Know and Eat

Canada is a massive country of diverse cultures, landscapes, languages and histories. Its identity is difficult to define, and the same can be said of its cuisine. In the words of former Canadian prime minister Joe Clark, “Canada has a cuisine of cuisines. Not a stew pot but a smorgasbord.” From the solitary trappers and oil-rig workers living in the country’s far north to the cosmopolitan residents of its big southern cities, every Canadian has his or her own relationship with the country and its food.

The diversity of Canadian cuisine was born from the same disparate influences that formed Canadian culture. The influence of indigenous Canadian cultures, known as First Nations, is still present in today’s food scene, alongside with that of the three major immigrant groups of the 17th and 18th centuries: English, Scottish and French. Add to the mix the subsequent waves of immigration in the 20th and 21st centuries, which brought South American, Asian and Middle Eastern ethnic traditions to Canada, and you start to get an idea of the different flavors acting on the Canadian culinary scene.

What do all these foods have in common, though? To start, they use available ingredients. A common trope in Canadian food is the use of recipes from abroad that have been tweaked to use local products, such as tourtière, a sort of French-originated meat pie that can be cooked with beef, pork or even fish. Illustrating the French influence, much of Canadian cuisine is rich and heavily spiced. It’s also often heavy in carbohydrates, such as bread and potatoes, as well as game meats, such as hare and venison. Unsurprisingly, due to the cold climate, it also features a wide array of soups and stews.

The Dining Experience in Canada

Dining in Canada can be anything you want it to be, from a hearty meal at a homey hotel far from civilization to a modern fusion experience at a swanky cosmopolitan restaurant. Because “Canadian food” is so hard to pin down, it’s best not to go chasing a single idea of what an authentic Canadian dining experience should be. Rather, enjoy your journey, seek out local establishments, and you’ll undoubtedly be happy with your Canadian culinary experience.

In Canada’s major cities, especially Vancouver and Quebec, you’ll find a variety of modern fine dining options. These cities are home to a thriving restaurant scene, and there’s a growing trend to feature locally sourced ingredients and recipes. Beyond fine dining, most of Canada’s major cities are home to thriving street food scenes. The exact genre of food on offer at each rolling establishment depends mostly on the local immigrant population, but you can be sure to find something tasty and cheap.

Outside major cities, many of Canada’s rural areas are now home to a variety of delicious dining experiences. This is thanks to the growing popularity of the farm-to-table movement. Today, in agricultural areas, you can find a meal as good as (or better than!) in the city—and it comes with the pride of supporting local and sustainable business. Of course, some Canadian regions are still metaphorical deserts—or tundras—when it comes to fine dining. There, your best bet is to visit one of Canada’s many homegrown chain restaurants and to indulge in some greasy goodness before your next plate of raw organic greens.

Typical Canadian Dishes

Canadian food varies so widely from region to region that it can be difficult to describe any dish as truly “Canadian.” However, there are some dishes and ingredients every traveler to Canada should try.

● Poutine

A classic French-Canadian delicacy, this dish is concentrated in French Canada but can be found across the country. Consisting of french fries topped with brown gravy and fresh cheese curds, poutine is famous both as a late-night indulgence and as a restorative morning treat. While it was created (and persists) as a fast food indulgence, many top-end Canadian restaurants today will offer their own spruced-up versions, garnishing the humble dish with duck confit, foie gras, sweet potato fries or even lobster.

● Maple Syrup

Maybe the quintessential Canadian delicacy, maple syrup is traditionally served with breakfast, alongside pancakes and bacon, but it can also be used as a sweetener in baked goods, candies or beverages. Canada produces over three-quarters of the world’s supply of this sweet syrup, and it celebrates its maple heritage every year with hundreds of festivals.

● Salmon

From Canada’s indigenous peoples to French Canadians to the Asian and South American immigrants of recent times, there’s hardly a culture in the country that doesn’t make use, in some way, of Canadian salmon. This fish is the backbone of Canadian cuisine, and you’ll find it prepared in a variety of ways: freshly baked, pan fried, smoked or even made into jerky.

● Canadian Chinese

Similar to US Chinese food, Canadian Chinese Food emerged with the arrival of a wave of Cantonese immigrants to the country in the 1800s. Today, it’s quintessential Canadian comfort food. It’s often served to go, and it’s available throughout the country.

Regional Foods and Specialties

Thanks to its massive size, most of Canada’s typical foods are only available in certain regions. Here are some of these regional dishes and where to find them.

● Caribou Stew

Native to the far north of the country, caribou stew is a classic of rural Canadian cooking. Caribou, or reindeer, is not farmed, only hunted, guaranteeing the meat you’re eating comes from a truly wild animal. Its availability can vary season to season, so sometimes you’ll find a similar stew made with moose or venison. The stew typically also includes potatoes, carrots, celery and onion. This makes for a hearty meal—if you can get your mind off Rudolph.

● Saskatoon Berry Jam

Available in the summer months, saskatoon berries are a delicious seasonal treat native to southern Canada. While they most closely resemble blueberries, they’re actually in the same family as apples, and they pack a tart, sweet flavor. From late June to early August, you can find this jam around Canada. If you’re lucky, you might also hit a festival to celebrate picking season.

● Ginger Beef

A famous Canadian-Chinese dish, this one originated in Calgary and is still a local favorite. Beef fried and candied in a sweet ginger sauce, it won’t win any health food awards, but it’s sure to satisfy your cravings.

● Montreal-Style Bagels

This distinctive variation of bagel comes from Montreal, and it differs from typical American bagels in a number of ways. It’s made in a wood-fired oven and, in contrast to sourdough bagels, is made with honey for a sweeter flavor. In some Montreal bagel shops, you can even watch them bake while you eat. Black seed (poppy) or white seed (sesame) are the two classic versions.

● Lobster Rolls

Originating along Canada’s Atlantic coast and available throughout Ontario, Quebec and Nova Scotia, lobster rolls are a classic Canadian summertime snack. Made with lobster, mayonnaise, black pepper and lemon juice and served on anything from a hot dog bun to a pita pocket, Canadian lobster rolls are a delicacy you don’t want to miss.

● Flipper Pie

A traditional delicacy of eastern Canada, flipper pie is what it sounds like: a meat pie made from the flippers of hunted harp seals. It’s available primarily in Newfoundland and Labrador in April and May, which is when the annual seal hunt takes place. The flavor is most often compared to dark meat chicken or rabbit.

● Poutine Râpée

Distinct from classic poutine, this dish comes from Acadia, a culturally separate section of French Canada that has strong ties to Cajun culture. Poutine râpée consists of a potato dumpling stuffed with pork, and it’s traditionally served on Acadian holidays.

● Donair

The official food of Halifax, Nova Scotia, this variation on the classic doner kebab uses sweet donair sauce (condensed milk, vinegar and sugar) in lieu of the usual white sauce. Served mainly as street food and in pizza shops, this Middle Eastern delicacy has taken over Halifax. Give it a try.

Canadian Dining Terms: Glossary

While much of Canada is English speaking, here are a few words to help you out while dining in French Canada.

Words to Know on the Menu

● Beef: Le bœuf

● Chicken: Le poulet

● Veal: Le veau

● Fish: Le poisson

● Cocktail or pre-dinner drink: L’apéritif

● Appetizers: Les entrées

● Main courses: Les plats

Words to Know When Dining Out

● What do you recommend?: Qu’est-ce que vous me conseillez?

● I’ll have…: Je vais prendre…

● Where is the bathroom?: Où sont les toilettes?

● The check: L’addition

● It was delicious.: C’était vraiment délicieux.

Tipping Etiquette

Like in the United States, it’s uncommon for restaurants in Canada to include service in the bill. A 15–20 percent tip is expected, but it depends, of course, on the service received.

Dining Etiquette

The Canadian dining experience is largely similar to that of the United States, though you might find some restaurants in French Canada that eat later, or on a more European schedule. Similarly, the workers at most Canadian establishments will not hesitate to bring you the bill once you appear to be done with your meal, but you might find some exceptions to this rule in French-speaking parts.

Want to Know More about Canada?

Read the full “Canada: Travel Guide Overview” here.

Asian FoodKorean Food

10 Great Korean Dishes

10 Great Korean Dishes

Great Korean food can be found virtually everywhere in vibrant Seoul, from street vendors along narrow alleyways to classy restaurants within 5-star hotels. Many of these delicacies have existed for more 2,000 years, and were only consumed by royal families in Korea.

Today, Korean food has become so popular that locals and tourists alike describe them as savoury, spicy, hearty and nutritious delights that can be enjoyed at any time of the day. We’ve compiled a list of top Korean foods in Seoul you must sample during your stay in South Korea’s capital city. https://prescottmediacenter.org/

Kimchi

This signature Korean dish has been around for more than 2,000 years, dating back to the Shilla Dynasty. Kimchi consists of Korean cabbage, radish, pumpkin, onion, ginger, and scallion with chili powder, crushed garlic and salted seafood, which is then left to ferment.

With more than 200 variations available in Seoul, this traditional cuisine is eaten on its own or with white rice, and added into porridges, soups, and rice cakes. Kimchi is also the basis for many derivative dishes such as kimchi stew (kimchi jjigae), kimchi pancake (kimchijeon), and kimchi fried rice.

Bibimbap

Another must-try during your visit to Seoul is bibimbap, a filling and nutritious dish that’s widely available in restaurants, food courts, and street markets. Depending on region and ingredients used, bibimbap can be served as a meat-based or vegetarian dish.

The most common bibimbap consists of warm rice topped with mixed vegetables, beef or chicken, and raw egg, as well as soy sauce and a dollop of chilli pepper paste for seasoning. Ideal for seafood lovers, there’s a variation of this Korean mixed rice dish called hoedeopbap, which replaces meat with raw seafood such as salmon, tuna, or octopus.

Red rice cakes (tteokbokki)

Tteokbokki is a traditional Korean street food that’s made with thick slices of garaetteok (boiled rice cake), fish cake, onions, diced garlic, salt, sugar and assorted vegetables that are stir-fried in sweet red chili sauce. Distinguished by its bright red-orange ensemble, this popular snack is usually sold at street vendors and independent snack bars.

Bulgogi

Bulgogi consists of thin slices of marinated beef sirloin that are cooked alongside sliced onions, green peppers, and garlic using a charcoal burner, resulting in a distinctive smoky flavour. Prior to grilling, the meat is marinated between 2 and 4 hours in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar to enhance its flavour and tenderness.

This dish is also served with a side of leafy vegetables like lettuce and spinach, which is used to wrap a slice of cooked meat, often times along with ssamjang (spicy paste) and kimchi.

Korean stew (jjigae)

There are many different varieties of jjigae in Seoul, but this Korean stew usually contains meat, seafood or vegetables in a broth seasoned with hot pepper paste (gochujang), fermented miso (gaenjang), soybean paste, or salted fermented shrimp (saeujeot). Usually served as a palate cleanser between heavier dishes, jjigae has a similar consistency to a western stew.

One of the most popular jjigae dishes in Seoul is budae jjigae (army stew), which incorporates bacon, sausages, and Spam meat as well as ramyeon noodles and rice cakes mixed with gochujang paste for a spicy flavour.

Jajangmyeon

A Korean-Chinese fusion dish, jajangmyeon uses thick handmade wheat noodles topped with raw cucumber slices and a mixture of salty black soybean paste, diced pork and vegetables. Priced from 5,000 won onwards, this hearty noodle dish is great for when you need a quick meal that doesn’t break the wallet.

It s also usually eaten by singles on Black Day, which takes places each year on April 14th. Those who do not receive gifts during Valentine’s Day wear black attire and gather to consume black-coloured food such as jajangmyeon.

Samgyeopsal

Samgyeopsal is another staple Korean dish that requires little culinary skills, where chunky slices of pork belly are cooked on a grill at the diners’ table. It’s then wrapped in lettuce or sesame leaf with dipping sauces and accompaniments such as button mushrooms, green chili peppers, green onions, raw onions and garlic, as well as kimchi.

A popular dish among young working adults in Seoul, samgyeopsal is usually paired with a shot (or 2) of soju liquor.

Location: 18, Baekbeom-ro, Mapo-gu, Seoul

Open: Daily 11:00 – 23:00

Phone: +822 719 4848

Korean fried chicken

Korean fried chicken takes on the quintessential American fast food with its own unique flair. Unlike its American counterparts, the chicken is coated with a sweet and spicy sauce (some restaurants add green pepper inside the batter for a spicier kick) before double frying it in vegetable oil.

As a result, the meat is very juicy on the inside, while the lightly battered skin is crunchy with very little grease. It is a popular late-night snack that’s typically served with beer.

Spicy cold noodle (bibim nengmyun)

Bibim nengmyun is served in a stainless steel bowl with a cold broth, julienned cucumbers, Korean pear slices, boiled egg, and slices of cold boiled beef. The long and thin noodles are made from flour and buckwheat or sweet potatoes, though seaweed and green tea are also used for other variations.

Symbolising longevity of life and good health, the noodles are traditionally served without cutting, but diners can request for waiters to cut the noodles according to their preference.

Ginseng chicken soup (samgyetang)

Locals believe that the body’s energy must be replenished during summer, so it is a common practice for them to consume a piping hot bowl of samgyetang (chicken ginseng soup) between the months of June and early September.

This nourishing soup consists of a small spring chicken stuffed with chestnuts, garlic, dried jujubes, ginseng, glutinous rice, and gingko nuts. The ingredients are then slow-cooked until the meat is very tender and the thick broth permeates a slightly bitter yet fragrant taste.

Asian FoodJapanese Foods

30 Japanese Dishes You Need To Try

30 Japanese Dishes You Need To Try

While Japanese cuisine is often condensed into a few dishes (such as sushi and ramen) outside of the country, the wide range of options and the culinary precision at play on the island produce impeccable foods that satisfy all elements of dining. Not only are they flavorful and fresh, but the local diet is also very healthy, BBC Good Food reports. Low rates of cardiovascular disease and obesity, paired with long life expectancy, suggest Japanese food has benefits. The dietary lifestyle and traditional dishes are highly respected within the country and they have officially been acknowledged worldwide. Washoku, the customs involved with the preparation and enjoyment of locally sourced food, was recognized by UNESCO in 2013 as part of the Intangible Cultural Heritage of Humanity.

History and tradition aside, Japan has a bustling culinary scene and it is regularly listed as one of the best food countries in the world (via CNN Travel). Chefs are known to have a special love affair with the country’s cuisine, and Today’s World Kitchen breaks it down to the skilled artistry, minimalism, high-quality ingredients, and density of Michelin-starred restaurants in Tokyo. Nevertheless, there’s no need for fine dining to have an exceptional Japanese meal. The following list highlights 20 Japanese dishes that are worth a taste.

Sushi & Sashimi

This first item actually combines two categories, each with an abundance of options. While they both could be described at length, sushi and sashimi are often served together as two of the more common Japanese dishes available in the U.S. It’s easy to forget that Japan is an island — that is until you notice the importance of seafood in the cuisine. Live Japan explains that sashimi consists of thin slices of raw fish served with soy sauce, wasabi, and daikon radish. Tuna, salmon, flounder, shrimp, and squid are all possible protein choices. Note the significant absence of seaweed, rice, and other ingredients — sashimi keeps it simple.

Sushi on the other hand actually translates as vinegared rice, according to Sushi FAQ, but the term now encompasses far more. At its most basic, the rice is paired with raw seafood and rolled up in seaweed for easy handling. However, anyone who’s been to a sushi restaurant can attest to the fact that the possible add-ins are almost limitless. While many of the rolls popular outside of Japan can hardly be considered authentic, extras such as fish roe, egg, and vegetables are all possible accompaniments for the raw fish. For the full experience, pair your sushi with pickled ginger, wasabi, and soy sauce.

Tempura

The joys of fried food are shared worldwide, and Japan does it exceptionally well with tempura. According to the Michelin Guide, the origins of the dish actually come from the Portuguese in the 16th century, who made a habit of lightly flouring and frying food. In Japan, fish, vegetables, and meat are all up for grabs — popular favorites include sweet potatoes, shrimp, and mushrooms (via Japan-Guide).

Tempura continued to evolve in the centuries following its introduction, with variations made to the batter content and fat used for frying. Presently, each part of the country prepares the dish with slight differences, and whereas flour, eggs, and water make up the batter in the east, eggs aren’t used in the west. The eastern part opts for frying the tempura at high heat in sesame oil and meanwhile, low heat and vegetable oil are the preferred method in the west (via Michelin Guide). Dipping sauces, daikon radish, or just salt are used to season the fried snack. If you’ve got an appetite, larger meal-sized portions known as tendon are served on top of rice with a sweet and salty sauce, pickles, and miso soup, and the fried delicacy can even accompany noodle soups (via Japan-Guide).

Yakitori

If you can read Japanese, then you’ll know that yakitori means grilled bird, according to Food in Japan. Nowadays, the term can be used to describe different skewered meats and vegetables cooked on a grill, although chicken is the most common version of the dish. In fact, yakitori made from chicken offal have traditionally been predominant, though thanks to the sweet soy and mirin glaze commonly used, you probably wouldn’t even notice. Other styles of yakitori are simply seasoned with salt, and plenty of regional variations exist. Aside from all things chicken, other typical ingredients include pork, mushrooms, leek, and even seafood.

The skewers are a staple street food snack, which the Michelin Guide indicates has been the case since the late 19th century. As well, Yakitori-ya restaurants that specialize in the grilled snacks are popular with the after-work crowd looking for a quick bite over a pint of beer (via Japan-Guide). Yakitori is also easy to find in izakayas, pub-style restaurants serving small plates. Whether you order a couple of skewers or a dozen, yakitori always makes for a satisfying bite.

Takoyaki

Commonly referred to as octopus balls, takoyaki is a tasty street food you have to try. Octopus meat usually seasoned with pickled ginger and green onions is coated in a wheat flour batter shaped into a ball, Food in Japan explains. Next, the spheres are grilled in a special pan that consists of rounded indents to hold the balls. The cooked balls are topped with takoyaki sauce (a sweet and salty condiment akin to Worcestershire), Japanese mayonnaise, and dried bonito flakes (fish flakes).

It might sound like a lot, but the doughy balls combine the perfect balance of juicy filling with a creamy sweet and salty coating that makes it hard to eat just one. Thankfully they are always sold in multiples so you won’t have to settle for less. Live Japan notes that takoyaki is especially popular at festivals so keep an eye out for yatai stands which specialize in the savory treats. Although the snack is said to have originated in Osaka, you can confidently enjoy it across the country and overseas.

Curry rice

While you might not associate curry with Japan, food writer Morieda Takashi notes that most Japanese people eat the dish weekly, regularly listing it among their favorite foods (via Japan Quarterly). Anthropology professor Dr. Merry White tells Vice that curry ended up in Japan via the British Navy, who brought their own version of the Indian dish in late 1800s. Curry gained popularity as it was easy to prepare for large groups, and eventually pre-made curry mixes were sold for quick home cooking (via Vice). Often labeled as golden curry, they are available in supermarkets in the U.S. Compared with typical Indian curries, the Japanese style is thicker, sweeter, and rarely spicy (via Japan-Guide).

Metropolis indicates that stylistic variations are found across the country, as each region perfects its own rendition of the comforting meal. Among the most popular is a curry topped with a breaded pork cutlet that accompanies the sauce and rice. Though the grain is regularly served along with curry, during a time of rice shortage in the late 1800s, a U.S. agriculturist William S. Clark instated the addition of potatoes, forever changing the components of the dish. Apart from potatoes, common ingredients include carrots and meat, often pork or beef (via Japan-Guide). To contrast the rich curry, it is commonly served with sweet pickles or scallions.

Onigiri

If you’re looking for a snack that’s easy to grab on the go, onigiri could be it. The rice balls (more triangular than round in shape) are incredibly versatile and customizable, and can even be a nourishing meal. In fact, Onigiri Shuttle Korogin indicates that they show up at breakfast, in bento boxes at lunch, and are regularly enjoyed late into the night. There’s nothing new about onigiri, and according to The Japan Times, the dish dates back over 2000 years. Kikkoman reports that the convenient format made them popular with troops in the 16th century, and of course, they’re ideal for picnics.

Aside from a triangle-shaped mound of rice, there’s also a filling hiding inside or displayed more obviously on the surface. Kikkoman lists pickled apricot, plum, grilled fish, roe, meat, or vegetables as popular options, although local and seasonal variations are abundant. The rice is often wrapped with nori leaves (seaweed) to prevent it from drying out, but other types are sprinkled with sesame seeds. The rice balls continue to be tweaked to include Western-influenced fillings, and an onigiri sandwich cross named onigirazu inspired by a manga from the 1980s was even created (via Food Republic).

Ramen

Though many people’s introduction to ramen might have been in a cheap instant format, the noodle dish has plenty more to offer. Japan-Guide points out that the soup actually originates from China, though ramen-ya (ramen restaurants) have exploded in popularity in Japan since its introduction. The Guardian even refers to certain cities, such as Fukuoka, as ramen towns, thanks to its 2,000 ramen-ya locations. Although there are countless versions, in essence, ramen consists of a seasoning (tare), broth, noodles, and toppings.

The broth can be made from different bases such as soy sauce (shoyu), soybean (miso), pork bone (tonkotsu), or salt (shio), as per Japan-Guide. In traditional establishments, the broth continues to be regenerated and is never allowed to be entirely used up. In fact, The Guardian indicates the broth at one ramen-ya in Kurume had been simmering for 60 years!

The noodles are usually wheat-based, though variations in stretchiness and thickness are common. Mental Floss explains that ramen noodles are unique for their alkaline pH level, which prevents them from dissolving or getting too soft in the hot broth. Meat lovers will enjoy the fatty hunks of braised pork that top the noodle soup, and corn, seaweed, bamboo, eggs, tofu, and bean sprouts are common extras. It’s hard to think of a dish as physically and spiritually nourishing as a piping bowl of ramen brimming with hearty ingredients. Be sure to let your inner child have some fun — slurping is encouraged.

Donburi

The most direct translation of donburi is a bowl, and that’s exactly what you’ll get. Thankfully, the bowl isn’t empty, and Japan-Guide explains that it generally contains a base of rice with popular toppings such as chicken, beef, breaded pork cutlets, raw seafood, grilled eel, eggs, and tempura. For example, katsudon refers to a pork cutlet bowl, and gyudon, one of the more typical options, is a beef bowl. Extra add-ons can vary widely depending on the style of don and whether or not the chef is exploring creative options, but contrasting flavors such as pickled ginger or daikon radishes are common. A sugar, soy sauce, mirin, and dashi-based sauce is often used to season the contents of the bowl (via Live Japan).

The dish is simple, straightforward, and one of Japan’s takes on fast food. According to Tokyo Spark, donburi has been around since sometime between the 14th and 16th centuries, and it shows no sign of disappearing thanks to its practical format. The source remarks that chopsticks or a large spoon are both acceptable utensils to consume this dish, so start here if your chopstick technique is a bit rusty.

Tamagoyaki

You’re probably familiar with omelets, but how about tamagoyaki? The Japanese version of the egg dish is not only as delicious as you’d expect but it’s also aesthetically pleasing. Instead of frying up a flat round omelet in a pan, eggs are whipped with mirin, sugar, and soy sauce and folded over themselves as they cook, Taste Atlas explains. A special rectangular tamagoyaki pan is favored for the preparation, ultimately producing a tubular omelet that is tender and light. The roll is sliced and often served in a bento box, or you might find it with rice as sushi.

Although basic tamagoyaki is kept simple, variations with extra ingredients are also common. For example, the omelet can be stuffed with fried rice and vegetables for a filling dish which Japan Experience notes displays a combination of Japanese and Western influences. According to The Japan Times, the dish gained popularity in the middle of the 20th century when the government pointed out the importance of protein consumption for children, simultaneously inviting farmers to own more chickens and quickly introducing eggs as a cheap source of nourishment.

Soba

Soba noodles are made from buckwheat flour, though wheat flour is regularly added to improve the consistency, according to Japan-Guide. The noodles are similar in width to spaghetti and just like with pasta, fresh and dried versions are available. This is Japan reports that soba noodles as we know them have been around since the 16th to 17th century, leaving plenty of time for the technique to be perfected as a craft.

The dish is served with many variations both hot and cold, with the most basic presentation being cold noodles with a dipping sauce on the side (via Japan-Guide). Soba is commonly paired with broth to make soup, and add-ins such as tofu, eggs, vegetables, and meat provide heft. There are many regional variations as well as a New Year’s Eve specialty — toshikoshi soba — eaten to guarantee prosperity as the year changes (via Tokyo Weekender). As per Japan Centre, toshikoshi consists of soba noodles in a dashi, mirin, and soy sauce broth and can certainly be eaten year-round.

If you’re looking for more than just a dining experience, you’ll want to find a place that serves wanko soba. According to Taste Atlas, the noodles are doled out in a small bowl by the waiter who continues adding bowls until the customer tells them to stop — basically an all-you-can-eat scenario. Some condiments and dipping sauce accompany the endless bowls of noodles to prevent palate fatigue.

Udon

If you’re firmly rooted on the noodle path, you’ll definitely want to try a bowl of udon. According to the Japan National Tourism Organization, the noodles are made entirely with wheat flour, and much like soba are believed to have been introduced by the Chinese in the 700s. It took almost one thousand years for udon to become popular, though various styles have caught on since. Udon noodles are slightly thicker, softer, and chewier than other types, and buying them fresh maintains their consistency the best (via The Kitchn).

As with soba, udon can be eaten cold dipped in sauce or in a soup. However, the typical preparation is to serve the chewy noodles in a flavorful hot broth, along with toppings such as vegetables, meat, or tempura (via Asia Highlights). Extra seasonings like scallions, seaweed, ginger, and chili peppers can be sprinkled on top to enhance the dish. If you end up in Japan, be sure to try regional udon specialties, as The Smart Local lists multiple variations in styles, including wide flat sheet-like udon.

Sukiyaki

According to The Japan Times, there’s a good chance of eating sukiyaki on New Year’s Day in Japan. The source describes the beef dish, noting that there are two significant regional distinctions as to the cooking method. In some areas, sukiyaki refers to a beef hot pot cooked with sake, mirin, and sugar, whereas the beef is pan-fried in other preparations, true to its suffix -yaki, which means grilled or fried. In the latter, the thinly sliced beef is cooked with sake, soy sauce, mirin, and sugar, so the flavor profile is quite similar (via Food in Japan).

Both styles are served with vegetables, including mushrooms, cabbage, and green onions, which makes it a warm nourishing meal ideal for cold weather. As for the beef, thin slices of pricey marbled wagyu are preferred, a detail which The Japan Times points out might explain why the dish is traditionally reserved for special occasions. Whether you eat the hot pot version or pan-fried sukiyaki, the nutritious meal is a must-try.

Miso Soup

Miso soup is so much more than a bowl of broth that comes with your sushi or bento box. In fact, Japan Centre notes that the soup is fundamental to the Japanese diet, and the majority of the population eats it once a day. The Chinese are once again responsible for the introduction of miso, and Japan Centre traces the origin back to the 6th or 7th century. The soup is simply made using dashi stock and miso paste, and toppings are added for contrasting textures — or you can add boiling water to a packet of instant miso soup for a decent approximation.

As far as toppings go, wakame seaweed, tofu, mushrooms, and green onions are commonly included. Although you might not have so many miso options in the instant packet format, the paste comes in a range of colors. Made from fermented soybeans, it can be white, yellow, red, brown, or black depending on the preparation and length of the fermentation and aging (via The Kitchn). Typically, darker miso will have a more pungent aroma and infuse more flavor into the broth. Every chef and household has their own miso soup recipe, perfected over time, so trying plenty of different versions is a great way to explore the nuances.

Okonomiyaki

Also known as Japanese pancake or pizza, okonomiyaki is the type of dish you should always say yes to. A culinary specialty in Hiroshima, BBC Travel explains that the cheap meal rose in popularity following the city’s uncertain future after being hit by an atomic bomb in 1945. The source notes that okonomiyaki translates as “whatever you like, grilled,” which is indeed the essence of the dish. The pancake is made on a hot griddle with batter, fillings, and toppings that make the dish come to life.

BBC Travel explains that there are two distinct styles: one from Hiroshima and the other from Kansai. The former is made with layers of batter, cabbage, bean sprouts, meat, ramen noodles, fried eggs, and the lot is topped with green onions, dried bonito flakes, and seaweed, not to mention okonomiyaki sauce (similar to Worcestershire) and Japanese mayo generously drizzled over top. The Kansai style mixes everything together into a tamer (though equally delicious) concoction and skips out on the noodles. Of course, true to its name you can ask for pretty much anything in your okonomiyaki and there are even restaurants where you have a griddle to make your own.

Gyoza

It’s hard to think of a more satisfying dish than dumplings, and gyozas are the version perfected in Japan. However, Taste Atlas explains that the dumplings originally stem from a Chinese dish, though the flavor profile was modified to suit Japanese palates. The bite-sized snacks are commonly served as a side dish with rice or ramen as they are tasty but not overly filling.

The half-moon-shaped pockets are made with a wheat wrapper and filled with minced meat, vegetables, and seasonings. Japan Guide notes that the classic filling consists of minced pork, cabbage, chives, green onion, garlic, ginger, soy sauce, and sesame oil. Nonetheless, endless variations are possible and you might find mushrooms, shishito leaf, shrimp, or even cheese in your gyozas. As for the cooking method, the dumplings are typically pan-fried and quickly steamed, but they can also be boiled and served with broth, or occasionally deep-fried. At service, the hot pockets are dipped into a sauce of vinegar and soy sauce, with a hint of chili oil, according to Live Japan.

Karaage

What meat lover doesn’t enjoy fried chicken? Japanese karaage is a delicious version of the classic comfort food, popularized after the second world war (via Japan Experience). As cheap and easy meals were encouraged to feed families on small budgets, chicken made its way to front and center. Karaage isn’t just any fried chicken as the meat is first marinated in soy sauce, sake, mirin, garlic, and ginger, assuring a juicy result, 196 Flavors explains. Then, the meat is battered with flour and potato or corn starch and deep-fried for extra crispiness.

At service, Japan-Centre recommends squeezing fresh lemon juice over top and dipping each hot piece of karaage in Japanese mayonnaise. The source also points out that chicken thighs provide the most flavor for the dish, and eliminate the risk of drying out quickly. Curiously, the fried chicken dish is also served cold in bento boxes. Or, make your own karaage don by serving it in a bowl on a bed of rice.

Natto

This dish might be harder to get on board with, but natto is firmly rooted in Japanese cuisine. Live Japan explains that soybeans are fermented and form a specific type of bacteria that produces a sticky stringy texture and a smell that might best be described as acquired. Traditional natto was made by fermenting boiled soybeans wrapped in straw, though nowadays a starter culture is introduced to initiate fermentation (via Encyclopedia of Food Sciences and Nutrition). Once you get past the consistency, you’ll realize that a huge part of the dish’s appeal is the umami flavor created by the bacteria.

The beans are typically served with rice and sometimes raw egg for a nutritious meal that is praised for its health benefits. Soy sauce and Japanese mustard are typical condiments to season the soybeans, according to Live Japan. Natto is incredibly common in the average Japanese diet, and packaged versions are easily accessible all over the country. Variations in size, stickiness, and beans are available to suit different tastes (via Live Japan).

Teppanyaki

You don’t have to go to Japan to experience the delight of teppanyaki. In metropolitan areas worldwide, restaurants specializing in the traditional method of cooking food on a large iron plate can be found. In fact, Taste Atlas points out that although the preparation existed earlier, the first teppanyaki restaurant opened in Japan in 1945, and just under 20 years later, a similar establishment was opened in New York City.

The source explains that teppanyaki means iron plate grill, which is the basis for a wide range of foods prepared this way. Whether it’s meat, seafood, vegetables, or noodles, the food is cooked on an iron plate by your table, giving the consumer front row seats to the show. It’s worth mentioning that Umami Insider indicates the performative aspect of teppanyaki is far more common in the U.S., and restaurants providing a similar experience in Japan have a heavy Western influence. In fact, the original Japanese teppanyaki restaurant Misono owed its formula to the American soldiers stationed in Kobe at the end of World War II, per Japan Today. Think of it as the ultimate grilled meal highlighting East meets West.

Tonkatsu

There’s no doubt that Western influences have marked modern Japanese cuisine, and tonkatsu is one such example. The dish consists of a breaded and deep-fried pork cutlet and it has fans across the country, according to Taste Atlas. If you noticed a similarity with the French veal specialty côtelette, you’re not wrong. Live Japan explains tonkatsu is somewhat of a blend of tempura and the French breaded meat dish.

Food in Japan notes that the batter is commonly made from a combination of flour and egg powder, which provides a better consistency. Sliced and served with rice and cabbage, nestled between two slices of bread, enjoyed on top of a steaming bowl of ramen, or even served with curry, there are endless ways to enjoy tonkatsu. Don’t miss out on the traditional seasoning, which Taste Atlas indicates is a sweet and savory mix of mustard and a sauce akin to Worcestershire.

Shabu-Shabu

There’s no shortage of warm comforting dishes in Japanese cuisine, and shabu-shabu is high on the list. Great Taste notes that like various foods in Japan, the origins stretch back to a Chinese dish. According to Live Japan, the hot pot preparation is often made at home, since once you have the right equipment it’s incredibly straightforward. You’ll mainly need a large pot that fits plenty of broth, thin slices of meat, and vegetables. Beef and pork are common but other proteins like tofu or seafood can also be prepared, Great Taste indicates. As for the broth, the source points out that miso, lemongrass, mushroom, and kelp are all up for grabs, making the variations endless.

We’re not talking about a long slow cooking process here either. Live Japan describes the act of swishing meat through the boiling broth a few times before quickly removing it to avoid overcooking. Once the food is ready, it’s served with an assortment of dipping sauces. Sesame or ponzu (citrus-based) sauces are favored, and soy sauce is always on the table.

Yakiniku

Yakiniku captures a wide range of items, per its translation meaning grilled meat (via South China Morning Post). Its post-World War II origins come from Western barbecue traditions as well as Korean grilled specialties like bulgogi and galbi. Designated yakiniku restaurants offer a ventilated setting to enjoy the delight of barbecue flavors. Quality is of prime importance, and wagyu beef is prioritized above all types of meat. Still, you’ll find plenty of other options like short ribs, sirloin, tongue, sausage, chicken, pork, lamb, seafood, and vegetables (via Tokyo Restaurants Guide).

Given the caliber of the foundational ingredients, very minimal seasoning is added — often only salt and miso — in order to let the meat shine. Nonetheless, modern chefs are paving the way for experimental flavors and both pre-grilling and dipping sauces can be involved in the preparation. Tokyo Restaurants Guide recommends eating the grilled meat with a leafy green lettuce for a fresh and crunchy contrast to the umami-rich meat.

Fugu

You might think you’re a daring person, but would you eat something that could potentially kill you? Anyone who’s savoring fugu is playing that game of Russian roulette. Also known as blowfish, fugu contains a neurotoxin that halts nerve impulses throughout the body (via The New York Times). Paralysis and death follow once your heart stops responding to nerve signals.

Although it is now synonymous with luxury, fugu was originally consumed due to food shortages. The dish must be prepared by a licensed chef who has spent two to three years learning how to precisely extract the toxic components. The Guardian reports that most deaths from blowfish occur when people try to prepare it themselves — there’s a reason why it requires professional training.

According to The New York Times, farmed fugu has now become more common, resulting in fish with no detectable traces of toxins. While this certainly eliminates the previous risk associated with consuming it, it also removes the chef’s impressive feat, as well as the weighty notion of being in close quarters with death. To that end, wild fugu is still considered far more exclusive.

If you’re ready to dive into the unknown, fugu is typically served sashimi-style in thin slices or in a hot pot dish (via Ministry of Foreign Affairs of Japan). It is rich in collagen, with a firm yet delicately chewy texture and subtle sweetness. Enjoy it served with ponzu dipping sauce, green onions, daikon, and chili peppers.

Unagi

Offer someone eel and they might be a bit wary; serve them a plate of unagi and they’re bound to ask for more. This Japanese grilled eel delicacy is described by Savor Japan as a must-try dish when visiting the country. Whether you try it on a trip to Japan or at a local Japanese restaurant, it’s sure to win you over.

Viewed as a high-end gourmet product, grilled freshwater eel offers the perfect balance of fatty, smoky, and charred flavors balanced by the sweet sauce it’s commonly basted with. Find it served with rice, as a nigiri, or simply grilled on a skewer. It also often comes with a side of powdered sansho, a Japanese pepper that contrasts perfectly with the fatty eel.

Per Savor Japan, saltwater-residing eel called anago may sometimes be confused for unagi, but the former contains far less fatty matter, resulting in a milder flavor and texture. In line with their fatty consistency, the outlet explains that eel tend to fatten up as autumn progresses and spawning time approaches. That being said, certain cultural beliefs and traditions make this dish especially popular in the summertime as it is thought to improve stamina and the ability to deal with hot temperatures (via Japan Guide).

Oden

If you’re in need of a warm nourishing dish, oden is meant for you. The meal comes in a number of regional variations, but at its core, it consists of a soy-based broth with added ingredients (via Japan Centre). Given its regional specificity, oden is an excellent meal to try throughout Japan in order to appreciate the ingredients that each area has to offer.

Noodles, fried tofu cubes, tofu cakes, fish cakes, eggs, assorted vegetables, and plenty more can be mixed in to beef up the broth. In the Okinawa region, pig feet are a common addition, whereas other areas add sausage, chicken wings, or seafood. Similarly, regional distinctions abound with regard to the broth content. Seaweed, mushroom, miso, beef, and soy sauce-rich broths are all available somewhere.

Don’t be surprised if your bowl of oden comes with sake, as the two are regularly paired together. According to Food in Japan, it’s not uncommon to find this comforting soup sold streetside, customizable based on your preference. Or, try your hand at whipping up your own recipe at home.

Hambāgu

Hamburgers might not be the first dish that comes to mind when you think of Japanese cuisine, but the Asian country does have its own fusion rendition. Originating from a tradition of combining Western and Asian cuisine, hambāgu is not quite your average fast food burger. Its name may be derived from the word hamburger, but it’s presented as hamburger steak.

Skip the bread, condiments, and loaded toppings and you’re left with a well-seasoned ground beef patty held together with breadcrumbs, onions, and egg (via Japan National Tourism Association). According to Otaku Food, adding ground pork to the mix enhances the final product’s savory flavor and juicy consistency.

Side dishes veer away from the classic fry combo, and instead typically consist of rice or salad, along with ponzu, pepper, or demi-glace dipping sauce. It’s a common protein in bento boxes, and extra toppings like sauteed vegetables are not out of place. Restaurants looking to cater to Western palates will even venture into melted cheese territory, making hambāgu a low-carb take on a drive-thru favorite.

Nikujaga

Complex recipes have their place in a culture’s cuisine, yet there’s nothing quite like a basic bare-bones dish. Nikujaga is Japan’s version of the classic meat and potato duo, and it is most likely an adaptation of traditional European beef stews, according to Taste Atlas. Don’t expect huge chunks of meat and a few sparse potatoes; the outlet explains that Japanese dishes tend to use meat as a flavoring agent rather than a bulky addition.

Nikujaga is most commonly prepared with beef, followed by pork. The meat is typically sliced up thinly and lightly cooked in a mixture of soy sauce, sake, and mirin to make a stock infused with a delicate and salty taste. Potatoes and other foundational ingredients like carrots and onions are incorporated into this nourishing stew. Food in Japan notes that yam noodles (shirataki) sometimes make an appearance too, demonstrating that nikujaga is a versatile dish that will keep you satisfied.

Yakisoba

Yakisoba is easily found on a global scale, which confirms its world-conquering status as described by Yabai. The direct translation means fried buckwheat noodles (soba), which hints at the fact that the true origin of the dish is China, the source of the plant.

Taste Atlas compares the dish to chow mein, and indeed you can add an assortment of meat and vegetables to this hearty noodle dish. Japanese versions tend to include ingredients like pork, carrots, onions, and cabbage. The sauce is also a noteworthy component mixed in to coat everything at the end. It’s typically oyster and soy-sauce based and much like Worcestershire sauce in both flavor and texture. Perhaps less common in Western renditions are the toppings; ground seaweed, pickled ginger, mayo, and fish flakes are all possible candidates.

Nowadays, you’re likely to find yakisoba vendors on street corners around Japan, and the international popularity of Nissin instant noodles has reached epic proportions. Of course, there’s far more to yakisoba than its instant versions, and given the easy preparation, it’s a good dish to whip up at home. While you’re at it, you might want to try yakisoba pan, a noodle sandwich made in a soft roll (via The Guardian).

Chawanmushi

Whereas some dishes are exciting for their stark contrast of textures, chawanmushi consists of a silky smooth custard that melts in your mouth. MasterClass explains that eggs are whisked with dashi stock and mirin (and sometimes soy sauce and salt), then steamed in a teacup for a subtle-yet-expertly flavored result. According to Kikkoman, this savory dish was once a favorite at banquets in the 18th century. Its simple preparation, adaptable nature, and luxuriously comforting flavor make it an all-around winner.

While the base dish only entails eggs, optional ingredients can be added to bulk up the meal. For example, small pieces of chicken, shrimp, vegetables, parsley, sea urchin, and roe are all possible extras to infuse the creamy dish with more flavor. Proteins and vegetables are layered on the bottom of the cup and topped with the egg mixture for consistent cooking. True to its banquet roots, Kikkoman notes that chawanmushi can be found in Japanese fine dining or simply whisked up at home.

Buta-no-shogayaki

Buta-no-shogayaki comes off as a bit of a mouthful, but all you really need to know is that this dish consists of another kind of mouthful — primarily pork belly, ginger, and onions. Simply referred to as ginger pork, Live Japan describes a contrast of sweet and spicy flavors that unite in this wholesome meat-centric dish. Of course, serving the thinly sliced meat with steamed white rice enhances the pairing by letting it shine in each bite.

Thanks to ginger’s health properties (per Healthline), this dish is invigorating and suitable for any occasion. Apart from the zesty ginger, the pork is seasoned with a sweet and salty mixture of mirin, soy sauce, and sugar (via Parts Unknown). As the fatty pork belly cooks, it produces subtle caramelization, leading to a borderline decadent final result. Yet ultimately, the weighty presence of ginger balances it out to keep the taste pleasantly refreshing and bright.

Curry Bread

Japanese curry is a rich and flavorful preparation of carrots, potatoes, meat, and seasoning, typically served with rice. That being said, there are many variations as to how you can savor the stew, and curry bread, aka karepan, is among our favorites. Back in April 2020, The New Yorker described it as “a food fit for quarantine,” partly due to its undeniably comforting nature, and also because it’s a bit of a process to make — not really the kind of dish you’d whip up as a quick weeknight dinner.

If you do venture to preparing curry bread yourself, then you’ll be rewarded for your efforts with warm yeasty aromas and a perfectly crunchy panko exterior that makes way for the curry filling. In Japan, the savory snack is conveniently sold at bakeries, markets, and street carts. The original creation can be traced back to Cattlea Bakery in Tokyo, where curry bread was first fried up in 1927 (via Tokyo Cheapo). Deep frying was not so common in Japan at the time, and the resulting snack became a sort of Western fusion treat that has remained popular for almost a century https://prescottmediacenter.org/.

Food Blog

Top 13 Traditional European Foods

Top 13 Traditional European Foods

As anybody who has ever read ‘Eat, Pray, Love’ will know, a trip to Europe is all about the food. And it’s no wonder either. Home to 746 million people, Europe is made up of 44 countries, each with its own distinct cuisine.

Whether you’re a sucker for gooey cheese fondue or love drooling over freshly baked waffles, you’ll find something on this list of traditional European foods to tantalise your tastebuds.

Warning: This post may make you hungry!

1. Escargot (France)

It is the pinnacle of all things French, the beloved escargot, also known as edible snails. Whilst an appetiser of snails might not sound all that appealing, we urge you not to knock it until you try it.

Land snails are cooked in garlic and parsley butter (among other seasonings), before being returned to their shell for serving. They are considered to be a delicacy in France so can be quite expensive but this doesn’t stop the locals! It is estimated that the French eat 40,000 metric tons of snails every year!

Empty snail shells unearthed during archaeological excavations have led many historians to theorise that escargot could have been on dinner tables as early as prehistoric times! The ease of cultivating snails for food, as well as them being a good source of protein, meant that escargot caught on in Europe. As well as being very popular in France, snails were once very popular in Italy too. The Romans also enjoyed eating snails and reserved the food only for the elite.

2. Fish and Chips (England)

For a quintessentially English lunch, head to the seaside and grab a portion of fish and chips. Although the weather is likely to be cooler than in other coastal areas in Europe, Britain has some beautiful beaches and there is nowhere better to sample this adored dish.

Traditionally, the fish (often haddock or cod) will be deep-fried in batter and served with chips (for our American friends: this means fries but a thicker version, not potato chips which come in a packet). Common accompaniments include mushy peas, curry sauce and gravy.

It is believed that fish and chips first appeared on British shores in the 1860s and at one point, there were as many as 35,000 shops dedicated to this local dish! Fish and chips were one of the only foods which were exempt from rationing during WW2 and Prime Minister Winston Churchill is on record as describing the combo as ‘the good companions’.

3. Herring (Netherlands)

Arguably the most well known Dutch delicacy is raw herring. As a seafaring country, it comes as no surprise that fish forms an integral part of people’s diets, however, the fact that this fish is consumed raw (or cured to be exact) usually raises a few eyebrows.

During the Middle Ages, the Dutch began to salt and smoke herring. (You may have seen a similar kind of process used to make Peruvian ceviche.) Preserving the fish meant that it could be exported over Europe, with plans to eventually expand to the New World. The preservation process was refined over the years and vinegar was added to the mix, along with additional herbs and spices. This is the type of brine that is still most commonly used in the Netherlands today.

Herring is often served as a snack, sometimes plain or with cut pickles and onions. According to the locals, the best way to eat the herring is to grab it by the tail and hold it over your mouth. From there you eat it upwards!

4. Gyros (Greece)

Gyros or Gyro, is arguably Greece’s most famous dish. It is usually made from pork or chicken which is cooked on a rotisserie and served alongside onion, tomato, french fries and tzatziki sauce. It is commonly sold as street food where the meat and salad will be served in pitta bread. If you buy gyros at a restaurant, it may be presented on a platter.

It is a particularly popular dish with the revellers who flock to the Greek islands of Corfu and Mykonos, with many having christened it the ‘Greek kebab’. Apparently, it is perfect for soaking up excessive amounts of alcohol after a heavy night. Of course, we couldn’t possibly confirm or deny…

Although most tourists will call the food ‘gear-ros’, ‘jee-ros’ or ‘gee-ros’, these are all mispronunciations. In the Greek language, they do not have the letter G in the sense that it is used in English. The Greek letter gamma is pronounced ‘yeh’, making the correct pronunciation of this popular street food ‘yeh-ro’.

5. Cheese fondue (Switzerland)

Calling all cheese addicts! Have you been to Switzerland yet? And if you answered no, the question has to be WHY?! Switzerland is the home of the glorious cheese fondue, a cheese lovers dream!

The word fondue originates from the French word ‘fondre’ which means ‘to melt’. Cheese fondue is believed to have first appeared in Switzerland during the 18th century as a way for farm families to make their supplies last through the colder months. If you’re headed to Switzerland during winter, don’t miss the opportunity to sample the warming effects of this wonderful European food.

Traditionally made from a melted combination of Emmental and Gruyere cheeses, the fondue is served in a communal pot. Participants will then dip pieces of bread into the mix, using a long-stemmed fork. Cheese fondue was designated one of the country’s national dishes in the 1930s.

6. Paella (Spain)

Choosing a famous dish from Spain can be hard as there is just so much choice. Tortilla Española, gazpacho and patatas bravas are just a few of the standout names. However, none of these generates quite the international adoration as paella does.

This rice dish originates from Valencia and comes in many different varieties, including the most traditional paella valenciana (with meat, green beans and butter beans), paella de marisco (with seafood) and paella mixta (with seafood, meat and vegetables). It is cooked over an open fire in a speciality paella pan which is shallow with side handles. It is from this pan that paella gets its name.

The record for the world’s largest paella, which fed a staggering 110,000 people, was made by Spanish restauranter Juan Galbis in 2001.

7. Pizza (Italy)

I highly doubt I need to explain what pizza is but just in case… this is a type of round flatbread dough, covered with tomato sauce and sprinkled in mozzarella cheese. Different toppings are then added according to taste.

Although pizza is a popular food all over the world, no one makes it quite like the Italians. It is believed that the earliest pizzas (which resemble what we think of as pizza today anyway) were created by the Neapolitans (the people from the Italian city of Naples). Flatbreads were cheap to make so pizza became a popular meal.

All Italian cities have their own style when it comes to making pizza, with Rome preferring a thin and crispy base and Naples choosing a more pliable and soft bottom. Although we tend to think of pizza as fast food, there are actually some pretty decadent pizzas out there. The most expensive pizza in the world is worth $12K which is topped with organic buffalo mozzarella and three types of caviar, to name a few. It also comes with a pizza chef, sommelier and limited-edition plates and cutlery!

8. Currywurst (Germany)

Did you even go to Germany if you didn’t sample currywurst?! This simple yet tasty fast food is a must-try for visitors to the country, especially after a heavy night on the town. The dish essentially combines two of the finest ingredients to grace this earth: chips and sausage. And to top it off? A delicious curry flavoured ketchup.

Herta Heuwer invented currywurst in 1949 in Berlin after she got hold of some ketchup and curry powder from British soldiers. She mixed in a few other spices, before pouring the sauce over grilled sausage, thus currywurst was born. Initially, the snack became popular with local construction workers who were rebuilding Berlin but word quickly spread around the country.

Today, it is estimated the Germans eat 800 million currywursts every single year and they love the dish so much, they have even set up a museum in Berlin dedicated to it. That is a lot of sausage!

9. Waffles (Belgium)

That’s enough waffling about sausages, let’s move on to Belgium. There are two main types of waffles from Belgium, the Brussels waffle and the Liège waffle. The Brussels waffle is usually rectangular and comes with sweet toppings, whereas the Liège waffle is usually oval and made with a brioche-type dough.

Waffles are made from a kind of batter that is baked into a waffle iron. They are then often served with sweet toppings such as icing sugar, strawberries and cinnamon to name a few. There are over a dozen regional types of waffles in Belgium, giving visitors plenty of options!

Waffles were brought to the US during the Seattle World Fair in 1962, by Maurice Vermersch. He was concerned that the Americans wouldn’t know where Brussels was located so he changed the name from Brussels waffles to Bel- Gem waffles which he hoped would better resonate with the audience. The Belgian waffle as we know it today is essentially a simplified version of the Brussels waffle.

10. Haggis (Scotland)

If you ask people to think of Scottish food, haggis is usually the first to come to mind. This savoury pudding containing sheep offal is mashed together, before being stuffed into the animal’s stomach. We’ll admit, it sounds pretty gross but haggis is actually pretty tasty.

This traditional dish is usually eaten on Burns Night (25th January) when someone will read the Robert Burns poem, ‘Address to a Haggis’. It is most often served alongside neeps (turnips) and tatties (potatoes), before being washed down with one of Scotland’s best drinks, a wee dram of whisky.

Those looking for a traditional Scottish experience will be pleased to hear that the dish is served year-round in many eating establishments and even makes an appearance in the country’s fish and chip shops. Order a deep-fried haggis (in the shape of a large sausage) to eat with your chips for a tasty haggis supper. Or better still, head to an Indian restaurant where they serve haggis pakoras – delicious!

11. Goulash (Hungary)

Goulash is one of Hungary’s national dishes and it doubles up as the ultimate choice when it comes to warming comfort food. This meat stew is packed full of vegetables and flavour, most characterised by its heavy paprika seasoning.

It is a very old dish and it is believed that it can be traced back to the 9th century where it would’ve been eaten by Hungarian shepherds. During this time, the meat would have been dried in the sun and the stew wouldn’t have included paprika. This spice was added later after its introduction in the 16th century.

Goulash originates from the Hungarian word ‘gulya’ which means ‘herd of cattle’. Over the years, it evolved to become ‘gulyashus’, meaning goulash meat prepared by cowboys.

12. Pastel de Nata (Portugal)

Here is one for those of you with a sweet tooth, Portugal’s famous egg custard tart. Served fresh from the oven with a dusting of cinnamon or icing sugar, these tasty treats are popular in both Portugal and former Portuguese colonies such as Brazil.

Pastel de Nata was invented by the monks in Jerónimos Monastery in Santa Maria de Belem around the 18th century. During this period, it was commonplace for egg whites to be used for the nun’s habits, to starch them. To use up the remaining ingredients, the monks began baking the leftover yolks into pastel de nata.

There is a Portuguese proverb that says ‘a bride who eats a pastry will never take off her ring’. As such, it has become a part of wedding celebrations for the bride and groom to visit a traditional Portuguese bakery to indulge in a pastel de nata for good fortune.

13. Pierogi (Poland)

Pierogi is a kind of dumpling dish which is commonly eaten in Poland and other parts of eastern Europe. They are made by wrapping dough around either savoury or sweet fillings and then frying. Common fillings used in Poland include chicken, potato, cheese, buckwheat and sauerkraut. (If you’ve ever been to Nepal, you may think that pierogi resemble the famous Asian street food, momos.)

Several legends pertain to pierogi. One of the most popular is that Saint Hyacinth of Poland visited Kościelec and during the visit, a storm destroyed all the crops. Hyacinth told the people to pray and the following day, the crops grew again. In return for the miracle, the people made pierogi to present to Saint Hyacinth. He has become the patron saint of pierogi.

For an authentic try of this dish, head to any of the ‘Pierogarnia’ in Poland, a type of restaurant dedicated to pierogi https://prescottmediacenter.org/.

Food Blog

10 Traditional British Foods

10 Traditional British Foods

Cuisine can be an excellent insight into a country’s history and culture and British food is no exception. Before you head to the UK, check out these traditional British foods and discover where to find them on your next trip https://prescottmediacenter.org/.

Traditional British Foods and Where to Find Them

1. Shepherd’s Pie

A wholesome and classic British meal, Shepherd’s Pie originated in Scotland and the North of England and is primarily made from minced lamb and potatoes. Many families will make this dish using beef, but then it should actually be referred to as Cottage Pie, as shepherds only herd sheep (duh).

Where to find it

Most Brits would agree that Shepherd’s Pie is best eaten at home with your family and, in fact, the dish is not often served in restaurants. But, if you’re desperate to try an impressive Shepherd’s Pie then the most iconic can be found at the Ivy in London.

2. Beef Wellington

Beef Wellington is a fillet of steak coated in patê and then rolled in pastry. Although the dish shares its name with the famous Duke of Wellington, it actually shares no link with the British nobility. In reality, it is thought that Beef Wellington was based around the French dish filet de bœuf en croûte (fillet of beef in pastry).

Where to find it

Beef Wellington is served in posh pubs and restaurants up and down the country, but if you’re looking for something really special, then try it at the House Restaurant in Brighton’s Lanes.

3. Fish and Chips

Perhaps nothing is more synonymous with British food than fish and chips. But, unfortunately, this dish can often be a bit disappointing if you don’t get it in the right place. A top tip is to look for chip shops that cook their fish fresh to order- avoid a chippy that displays stacks of precooked fish behind the glass!

Where to find it

Although there are fish and chip shops all over the UK, we find that this dish is always at its most delicious when eaten by the sea. That’s why if you’re looking to experience a true British seaside delicacy it’s best to try it somewhere coastal. If you’re studying at our English language school in Brighton we recommend checking out the Melrose by the seafront.

4. Chicken Tikka Masala

Although it may have South Asian roots, there’s a lot of evidence to suggest that Chicken Tikka Masala was first created in Britain by a Bangladeshi chef in Glasgow. Nowadays, it’s considered one of the country’s most popular dishes and is served in curry houses all over Britain.

Where to find it

Alongside a stunning array of British-Asian cuisine, some of the best curries in the UK can be found on Manchester’s curry mile. If you’re studying at BSC Manchester, you might also want to check out our guide to Manchester’s halal restaurants.

5. Steak and Kidney Pie

Or any kind of pie for that matter. Whether they’re covered in pastry or covered in potato, pies feature heavily in British cuisine and are the perfect antidote to the harsh British winter.

Where to find it

For the home of pies, it’s best to head to the North of England to Manchester or York where you can find delicious homemade pies in local markets and restaurants. For those based in the South, Pieminster offers an incredible range of pies and has branches all over the UK.

6. Eton Mess

The perfect treat on a summer’s day, Eton Mess is a dessert made with meringue, a variety of berries, and cream. The dish was first served at Eton College in the late 19th century at school cricket matches and is now popular all over Britain.

Where to find it

Eton Mess is so simple and delicious that it’s best made at home or brought on a picnic. Find out how to make this traditional British dessert with this Eton Mess recipe.

7. Afternoon Tea

Scones, finger sandwiches, cake and tea- what could possibly be better? Although we Brits are famed for having afternoon tea every day at 5pm- that’s really a bit of a myth. Afternoon tea is a rare treat that is generally taken at around 3-4pm.

Where to find it

For a traditional afternoon tea, there’s no better place than the infamous Betty’s Tea Room in York.

8. Cornish Pasty

A pastry stuffed full of meat and vegetables, Cornish pasties first became popular among tin miners as they were easily transportable and eaten without a plate or cutlery. Nowadays, the humble pasty plays an important part in British food culture. It’s even thought that there were the inspiration for the South American empanada.

Where to find it

In Cornwall- obviously! But if you can’t make it that far down the country, you can find delicious Cornish Pasties at most markets and bakeries. Or grab one on the go from the West Cornwall Pasty Company.

9. A Full Breakfast

Also known as a ‘fry-up,’ a full breakfast is made up of eggs, bacon, sausages, beans, toast, tomatoes, and sometimes black pudding (blood sausage). This hearty breakfast is popular all over England, Ireland, Scotland and Wales and is often consumed on the weekend. There are also regional variations, with a ‘Full Scottish’ served with black pudding and ‘tattie scones.’

Where to find it

You can find fry-ups at greasy spoons (cafes a bit like diners) all over the UK, but if you’re studying at our English language school in Edinburgh we particularly recommend the Quick and Plenty cafe.

10. Roast Dinner

The humble roast dinner began as a meal that was eaten after the Sunday church service, as the meat and vegetables could be left in the oven to cook while the family was out at worship. Today, a Sunday Roast is still an important part of British life with around one-fifth of British people sitting down to a roast every week.

Where to find it

Every self-respecting pub will have a roast dinner menu on a Sunday and nowadays, it’s not just beef and dripping. Do a little research and you can find yourself just about any kind of roast you like! Head to Rudie’s in London’s Shoreditch for a mouthwatering Jamaican roast or check out one of these Vegan Roast Dinners in Brighton.