Too nice to even eat.. : )
Banana and chocolate spring rolls served with caramel sauce of a scoop of vanilla ice cream – La Residence Phou Vao in Luang Prabang, Laos
WHAT?!? You never heard about the Cassoulet? How dare you? This is for sure one of the most famous (and rich!) dish coming from Castelnaudary, SW France. It is said a first version of it was prepared during the Hundred-Year War when the city was under siege, to give strength to its soldiers. Now, you can have it in the whole area, especially in Toulouse, at Le Colombier restaurant!
STRANGE FOOD FUN – AMAZING TIGER FACE CARVED FROM A WATERMELON!
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Love these!! Buñuelos from Colombia. Fried cheesey street food goodness discovered by Nancy from Part of the final day of the International Street Food Festival.
Lampredotto is a typical Florentine dish, made from the 4th stomach of a cow. It is cooked in water along with tomato, onion, parsley and celery, and then seasoned.
“Hotteok is a variety of filled Korean pancake, and is a popular street food of South Korea. A ball of flour or glutinous rice dough is filled with a sugar mixture and pressed flat on a greased griddle. Hotteok is especially popular in the winter season.”
chicken cooked in coconut milk, ginger, Turmeric, garlic and chili, prawn, sweet potato and half a soy-steeped egg on top of steamed rice. – Saturday market at salcedo village, Makati, Phillippines
Tray of Fried Quail Eggs – Burapha University Street Fair, Bang Saen, Thailand
Pho bo tai with raw egg added, 13 Lo Duc street, Hanoi. Vietnam
Dalk-kalbi (Chicken Barbeque). Korea. Includes chicken, dok (rice cake), cabbage, sweet potato, sauce, green onions, and a side of leaves for wrapping the goods and stuffing in your mouth.
Chicken Head Soup at the night market of Luang Prabang, Laos.
chalupas in Mexico – homemade corn tortillas filled with chicken, fresh tomatillo salsa, cabbage, crema and cheese.
Mangosteen Not that long ago, you would have to travel to the infamous Spice Islands to feast on the mighty mangosteen, but since it’s nutritional properties have become more widely known, they’re popping up in gourmet stores and as a major ingredient in some health food drinks. The firm fruit takes a little practice to properly open so you might want to ask a local for help, especially since the purple fruit juice will stain your skin or any fabric it comes in contact with, which can be fun.
Lychees. Delicious eaten fresh, lychees’ perfumey flavour is quickly lost if canned or frozen. Rich in other vitamins and minerals as well, be aware that lychee is known to have ‘hot’ properties, meaning that if you eat too many in the heat you might have fainting spells or develop an uncomfortable heat rash. It’s wise to limit yourself to the recommended serving of six per day, which will give you a hefty nutritional rush without overdoing it.
jackfruit When travelling around the coastlines of Sri Lanka, Bangladesh, the Philippines or even Australia and Hawaii, stay alert for an opportunity to enjoy this massive delicacy that dwarfs any other tree-borne fruit in the world. It takes a wheelbarrow to even move a jackfruit, so don’t plan on picking one up to stick in your backpack,when they are ripe you can find vendors selling individual portions of this pineapple-tasting delicacy or you might even find someone making jackfruit chips.
Cherimoya Intrepid explorers journeying in the highland regions of South America don’t always realise that the cherimoya is a fruit, not a strange-looking artichoke. Its fleshy white pulp seems like a cross between a pineapple and banana, but the fruit can also have delicate overtones of papaya, strawberry and even pear depending upon cultivation strategies.When it’s freshly-picked the cherimoya has the consistency of a papaya, but it becomes more custard-like the longer it ages.
Once only found in the Kalahari Desert, this bizarre fruit is known by a host of names, including the English tomato, African horned cucumber and the jelly melon. When you bite into a kiwano it can be hard to decide if you’re eating a banana, a cucumber, a courgette or a lemon, but the overall taste is like nothing you’ve ever tried before. Becoming popular in the warmer regions of Australia and New Zealand, the kiwano’s a new addition to smoothies and salads and is also delicious eaten its own