|Photo by: blog.hotelclub.com|
I love reading about new places and the culture of the people, you could say I’m a world traveler in my head. Jamaica’s culture has been impacted by the many the nationalities that have settled here and so naturally I have been exposed to their culture indirectly. However, this is not enough and with this in mind I’d like to share with you a wish list of the first five of ten countries I would like to visit and the meals I would like to try.
Seolleongtang – is a broth soup made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.
|Photo by : http://flickr.com/photos/mingaling|
Kimchi - also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, escallion or cucumber. It is the most common side dish in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice.
|Photo by : lovethatkimchi.com|
Bento – this is a single portioned “lunch box” that has a complete meal. It usually contains meat (fish), staples (rice) and vegetable.
|Photo by: Relache|
Sushi – consists of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.
|Photo by : Chow Times.com|
Chicken Kiev – This is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked. It is said to have originated in Ukraine, but it is popular in Russia. Similar to Chicken cordon bleu, but with different filling, and it looks so yummy.
Canneloni - are a cylindrical type of pasta generally served baked with a filling and covered by a sauce. Some types of cannelloni need to be boiled beforehand, for others it is enough to use runnier sauces/filling. If one cannot find readymade cannelloni, rolling lasagna around a filling is an alternative. The stuffing may include ricotta cheese, spinach and various kinds of meat. The sauces typically used are tomato or bechamel sauce.
|Photo by: The Big Leaf Company.com|
Tiramisu - literally "pick me up", is an Italian cake and dessert. It is made of ladyfingers (light and sweet sponge cakes roughly shaped like a large finger)dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone,(an Italian cheese made from cream, coagulated with citric acid or acetic acid ) and flavored with liquor and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts.
|Photo by: Nastoicecream.com|
Pizza - an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings.
Crème’ Brulee - also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is traditionally flavored with vanilla.
|Photo by : Channelone.com|
Profiterole - or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. The term profiterole is traditionally used for small versions filled with whipped ice cream and topped with chocolate although the usage varies and can include other fillings.
|Photo by : patisserienewyork.com|
Join me next week for part two of this post. What meals would you really love to try? What local dishes would you recommend to a traveler?
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