Potato chips were invented in New York when a chef tried to play a trick on a fussy dinner. Now they’re one of the world’s most child-friendly and best foods. But think of them this way if a single chip cost, say, US$5, it’d be a far greater delicacy than caviar, a prize worth fighting wars over. Not only in USA, it’s now very popular in the world.
Seafood Paella (Spain):
The sea is lapping just your feet, a warm breeze whips the tablecloth around your legs and a steamy pan of paella sits in front of you. Shrimp, lobster, mussels and cuttlefish combine with white rice and various herbs, oil and salt in this valencian dish to send you immediately into holiday mode. It have another name in Spain. Some people call it holiday food. It’s very much tasty.
Som tom (Thailand):
To prepare Thailand’s most famous salad, pound garlic and chilies with a morter and pestle. Toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya. Grab a side of sticky rice. Variations include those made with crab (som tam plah lah), but none matches the flavor and simple beauty of the original. It’s a very popular food in Thailand and to the tourist.
French fries smothered in cheese curds and brown gravy. Sound kind of disgusting, looks even wrose, but engulfs the mouth in a saucy, cheesy, fried-potato mix that’ll have you fighting over the last dollop. It’s very tasty with beers.
Chicken rice (Singapore):
It called the national dish of Singapore. This steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soya sauce chicken. However it’s prepared, it’s one of the best food of Singapore. The dipping sauces premium dark soya sauce, chili with garlic and pounded ginger give it that little extra oomph to ensure whenever you’re not actually in Singapore eating chicken rice, you’re thinking for it.
Massaman curry (Thailand):
Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconuty, sweet and savory,its combination of flavors has more personality than a Thai election. Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. It’s a very popular food in Thailand. The Thai people like it very much. It is also rich in food value.
Peking duck (China):
The maltose-syrup glaze coating the skin is the secret. Slow roasted-syrup glaze coating the skin is so good that authentic eateries will serve more skin than meat, and bring it with pancakes, onion and hoisin or sweet bean sauce. It’s very tasty to eat and the best way to eat duck.
Butter garlic crab (India):
This one claims no roots in Chinese, continental or Indian cuisines. It’s comes from Butter Land, an imaginary best foods paradise balanced on the premise that anything tastes great with melted butter. This delicious, simple dish is made by drowning a large crab in a gallon of butter-garlic sauce, which seeps into every nook and cranny and coats every inch of flesh. The sea gods of butter land are benevolent carnivores and this, their gift to the world, is their signature dish.
It’s a very popular food in Mexico. A handmade tortilla stuffed with small chunks of grilled beef rubbed in oil and sea salt then covered with guacamole, salsa, onions, cilantro or anything else you want perfect for breakfast, lunch or dinner. This is the reason no visitor leaves Mexico weighing less than when they arrived.
Masala dosa (India):
A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato and lentil based sauces and other condiments. It’s very tasty to eat. This food is very popular in south Asia and the South Asian like it very much.