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5 Bizarre Asian Foods You Absolutely Have To Try - Kalau Berani Laa ... haha

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  • 5 Bizarre Asian Foods You Absolutely Have To Try - Kalau Berani Laa ... haha

    5 Bizarre Asian Foods You Absolutely Have To Try

    Exploring a new city is exciting, how about we add more adventure on the plate?

    Tasting bizarre dishes doesn’t require a stomach made of steel because something that may come across as weird to you has been embedded in someone else’s culture prompted by, for example, a tough past.

    So, be respectful, keep an open mind and embrace dishes that would make a great conversation opener once you fly back home. Let’s dig in:


    Raw horse meat

    Help yourself to a plate of basashi in Japan. CC BY-NC 2.0 toyohara

    Horse meat is widely enjoyed by quite a number of countries around the globe, but when it comes to taking it to the next level, leave it to Japan and South Korea. In Japan, you can enjoy this raw, sashimi-style dish called basashi by dipping it in soy sauce mixed with ginger and onions.

    This dish can be found at neighborhood bars or izakaya. If you find yourself in Tokyo, you may want to try the dish at Basashiya Masashi located only a couple of minutes’ walk from the Asakusa station. Meanwhile in South Korea, a similar dish, which is high in protein and low in fat, offers different tastes using all parts from head to tail. Yuksashimi, for instance, features slices of sirloin, rib and the side while Yukhoe is cut thick and mixed with sesame oil and garlic. A popular dish in Jeju, you can try them at the locals’ favourite restaurant Malirang Heukdosaegirang.

    Basashiya Masashi, Tokyo

    Malirang Heukdosaegirang, Jeju


    Frog

    Spicy Sichuan-style bullfrog will give diners an amazing kick. CC BY-SA 2.0 Charles Haynes

    Once a royal delicacy, shui zhu bullfrog is now served in restaurants all over China. Keep an eye out for any hole-in-the-wall restaurants in Hangzhou, for instance, and you’ll find spicy, Sichuan-style bullfrog in hot pots. As for the meat, think chicken, but whiter.

    In Beijing, meanwhile, join the line at restaurants in Gui Jie or Ghost Street for a variety of cooking style using bullfrogs. The frenzy is real, but why not? The animal is packed with protein, omega-3 fatty acids for your heart and brain, vitamins A, B6, B12, D, E and K. The list goes on and on but more importantly, they’re delicious!

    Beijing Ghost Street

    Fried insects (including scorpions and tarantulas)

    Fried insects are available all over Thailand. CC BY-NC 2.0 JJ Hall

    Scorpions’ stingers are removed before cooking. CC BY-ND 2.0 Aaron T. Goodman


    Other than the Land of Smiles, Thailand is also dubbed Land of Locust Eaters. Just go to any night market or street vendors across the country and you’ll find all sorts of fried critters like bamboo worms, grasshoppers, crickets and crickets on steroids (simply bigger size, the bugs aren’t steroid abusers), giant water bugs and silkworms, to name a few. These highly nutritious insects serve as the perfect snack.

    Most of them taste like chips or French fries, except for the chewy scorpions. But don’t worry, the stingers are removed and frying them neutralizes the poison. Everything goes well with beer.

    r

    A street vendor shows how to eat fried tarantula near Phnom Penh Central Market. CC BY-NC-ND 2.0 Adam Cohn


    In neighbouring Cambodia, you’ll find scary arachnids fried and sold in abundance at the Old Market and Night Market in Siem Reap. During the Khmer Rouge rule (1975-1979), food was scarce, so locals began eating the spiders to escape famine. There are a few ways to enjoy this dish: You can enjoy it slowly leg by leg and work your way to the squishy stomach or take some buns and make a burger out of it.

    Angkor Night Market, Siem Reap


    Worms, worms, worms


    Nothing like a fresh plate of tamilok straight from the mangroves. CC BY-NC 2.0cyberbaguioboy


    You may squirm now, but wait till you taste these worms! Millions of visitors flock coastal city on Philippines’ Palawan Island, Puerto Princesa each year for the beaches and amazing dive sites. But the island has another star everyone needs to know: Tamilok, or woodworm. Beneath its slippery, slimy appearance lies a sweet, oyster-like mollusk that makes its home in the trunks and branches of dead mangrove trees.

    Tamilok is usually served raw and cured in lime, sea salt and bird’s eye chilli, vinegar and minced onion like kinilaw, a raw seafood dish native to the Philippines, similar to ceviche. One of the restaurants in Puerto Princesa called Kinabuchs features tamilok served raw or fried.

    Kinabuchs, Puerto Princesa

    Butod or sago grub is a must-try when in East Malaysia.


    A short flight away from the Philippines takes you to Malaysia’s Sabah and Sarawak, where you can enjoy a serving of live wriggling larvae of the sago tree beetle locally known as butod. Highly rich with protein, it used to be the alternative food to rice during WWII. Eaten raw or cooked – fried, boiled or sauteed – the creamy butod tastes like peanut butter with a hint of vanilla.

    In Sabah, you can try this dish at D’ Place Kinabalu while in Sarawak, butod is more popular in Mukah. But you’re in Kuching, butod may be available in specialty food stores.


    Blood soup for the soul?


    Vietnam specialty tiet canh is usually served for breakfast.


    In Vietnam, the raw blood of ducks, geese or pigs create a sour, cool and gelatinous breakfast called tiet canh, or simply blood soup. Paired with baked or fried meat and topped with basil, mint, onion and peanuts for an added crunch, the dish won’t be complete without mixing a strong rice wine. Other than preventing anaemia, the people believe tiet canh, also claimed to be an aphrodisiac, has cooling properties that regulate body heat and cure mouth ulcers. This breakfast of champions is easily found in shops and markets in Hanoi and cities throughout northern Vietnam.

    Dong Xuan Market, Hanoi
    Last edited by KucingKelabu; 21-09-18, 02:49 PM.

  • #2
    Euwww...pelik2 aje ye

    Comment


    • #3
      Lalu ke nak makan ulat, tarantula, lipas bagai..ayoooo

      Comment


      • #4
        Dah try, makan kt Songkhla, ulat goreng , rasa pedas dan lemak2 je

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        • #5
          Like seriously you eat them chempedak..

          Comment


          • #6
            Haha ...setiap tempat ada masakan special tempatan ... mungkin pelik bagi Tourist , Malaysia pun ada , tempoyak, Budu,cencaluk, Sambal Belacan , pelancong pun tak berani try juga ...

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