The most exotic dishes of the world
Cambodia is one of the most popular dishes is specially prepared grasshoppers. And even grasshoppers love in the USA, in Missouri. Eat fried grasshoppers, hot is better, soy or fish sauce, liberally sprinkling red hot pepper. The head and legs it is better to separate together with stomach. Feet – food for everybody, they are edible, but are unusually long, so it’s impossible to swallow without biting each in half first. The taste is somewhat reminiscent of fried potatoes with a creamy, slightly sweet flavor.
2. Cockroaches deep fried
The same thing as grasshoppers, only cockroaches…
3. Eye tuna
This miracle of culinary art you can only find in Japan. It’s probably the most gigantic fish eyes you have ever seen. And, of course, the saliva in the mouth at the sight of this delicacy not occur. The only way to eat this thing is to quickly swallow it and forget, otherwise the consequences are very predictable.
4. Blood broth
These bloody pieces of plain food cooking workshop in Laos, but if you can’t wait to try the broth, you can always find it on the Phousy market in Luang Prabang.
Boiled bat is a very valuable dish in Asia. And this dish is very cheap and is a real delicacy. You can taste it in Fiji, and other Asian countries, they say that it tastes like chicken.
6. Bull testicles
This is the most common food in the household in the southern part of China; it is often possible to see how the bull testicles are hanging in a butcher shop, along with other types of meat. As the Chinese say, we are open to any food.
Boiled duck egg, which has already formed fetus with feathers, beak and cartilage. Eaten mostly by the peoples of Cambodia. Those who have tried this dish, note especially the distinctive taste (perhaps because polyformaldehyde bones).
8. Mouse in wine
This wine is made as follows: fill the bottle of rice wine three-day young mice and leave the wine “languishing” for a year to say so to combine flavors. It is believed that this wine is very useful and is a real cure in some parts of Korea. On the palate, the wine is, say, kerosene.
9. Pork brains
Although this dish is you do not seem super special, but you are unlikely to find it in every restaurant. One company even began to produce canned food, pork brains, soaked in milk, a product for those who want to experience the full range of flavors of Asian cuisine. According to the label, in the same tank 150 calories, 5 grams of fat. And 3500 mg of cholesterol, 1170% of the recommended daily value.
10. Boiled sheep’s head
This delicacy is common in the Middle East – Iran, Iraq. This dish is served even in Kazakhstan, and slits her the most respected member of the family!
11. Civic — seal, stuffed seagulls
Here’s one recipe superdelikatesnogo Christmas dishes from the kitchen most of the Northern peoples living in sub-Arctic from Greenland to Chukotka. Take one headless corpse of a seal and stuff it in the stomach of the dead, plucked gulls. Hide dish for seven months in the permafrost. During this time the enzymes decomposing gulls it should work with the guts seal. Then dig up and eat kivak expecting favors from Santa. Taste simnekroz birds and pinnipeds resembles a very old and very sharp cheese.
12. Hakarl — rotten shark meat
Hakarl is nothing but rotten to the last cell of muscle meat harmless basking shark Greenland. Hakala scent reminiscent of the smell that prevails in unkempt public toilets. It looks hakarl like cheese, diced. Hakarl is of two sorts: from a rotten stomach and of rotten muscle tissue. For shops hakarl Packed as our squid to beer from the stall. Unsophisticated consumers advise at first taste hold your nose because the smell is much stronger than the taste. He looks like a very spicy white fish or mackerel in Hebrew. In Iceland, this delicacy is a mandatory program of celebrations for Christmas and New year. Eat rotten akulyatinu — means to be steadfast and strong, like a Viking.
13. Haggis or Haggis
The so-called Scotland’s famous national dish, consists of minced lamb and boiled in the stomach, heart, lungs and liver of the animal.
Popular in Norway and Sweden the dish is cooked is relatively simple: dried fish, often cod or haddock, three days soaked in a solution of caustic soda, and then another few days in water. Through a chemical reaction, the fish flesh becomes almost transparent, acquires a gelatinous consistency and a rather unpleasant pungent smell. Renowned culinary critic Jeffrey Steingarten described the dish: “Lutefisk is not food, and weapons of mass destruction. This is an example of food, the taste which is like nothing on earth, but it causes such strong emotions that literally sends the person to a knockout”.
15. Surstromming (the Swede. Surstroemming)
Swedish national product of a canned fermented herring.
The national Mexican dish – the eggs are poisonous liometopum of giant black ants that live in ahavah. The consistency of the eggs just about like cottage cheese. Usually eat them in tacos with guacamole. However, delicacy is not cheap, because they are difficult to collect. They are very useful, so if you get to Mexico, the dish is worth a try.
17. Casu marzu (“rotten cheese”)
Kind of made Sardinian cheese, the most famous content of live insect larvae . Translated from Sardinian casu marzu means “rotten cheese”, in colloquial speech also used the expression “wormy cheese.” The larvae are small (8 mm) worms. Being troubled, they are able to jump to a distance of 15 centimeters. For this reason, those who wish to enjoy cacu Marco recommended during meals to protect the eyes. Taste burns language, derived from cheese smelly liquid called lagrima – tears, and the larvae are not digested and can begin to multiply, causing vomiting and bloody diarrhea.
18. Roasted Guinea pig (known as Guinea pig)
Guinea pigs were originally tomassini for food by the inhabitants of the Andes. Still they are an integral part of the diet of the inhabitants of Peru and Bolivia, especially in the highlands of the Andes. Also enjoy roasted Guinea-pig is served in some areas of Ecuador and Colombia. This breed of pigs is gorzo less space than usual, requires less power and faster breeds, and thus more cost-effective.
Guinea pig meat is rich in proteins, contains little fat and cholesterol, and tastes like rabbit.
19. Sannakji – live octopus
In Korea it is considered a great delicacy. To see and select the octopus in large aquariums, which are usually located at the entrance to the restaurant. Right there the octopus with the head, then he will strangle You with its tentacles. But it is for thrill-seekers, but usually the octopus is cut into small pieces, about 1-2 cm and is served with kimchi (Korean cult dish – marinated in a special way cabbage). The pieces of tentacles wrapped in kimchi and eat.
Earlier in Paraguay meat rats ate mostly in small villages, but now this fashion has spread across the country. The truth is rats now often replace Guinea pigs, claiming that their meat is not inferior to its healthy properties, and taste even sweeter. Fried, stewed, stuffed, dried – Paraguayans can cook rodents-vermin of any kind. Taste like roast duck. As advised Paraguayans, best of all newborn pups, which prepare and swallow whole with a large glass of milk.
21. Scorpions deep-fried
The most common product in Asian markets (China, Cambodia, Bangkok). However, Scorpions do not eat only in Asia. In elite restaurants in new York and Amsterdam pampered exotic delights the audience are treated to a snack of a cheese Scorpion on the pillow surrounded by lettuce leaves. Recipe Scorpions: remove the sting and pincers of Scorpions. Marinate for 30 minutes in white wine, honey and lemon. Cook in the oven at a temperature of 250 deg.C for 5 minutes. RUB the carcass with garlic, pepper and salt. String on a skewer a few cuts and serve.
22. Silkworm skewers
Beware of imitations, the real silkworm.
23. Fried tarantulas
Spiders like spiders, only poisonous and fried. Of course, before cooking the poisonous fangs removed. Spiders ‘ legs, abdomen and poisonous jaws separately insist on the rice wine – it turns dark brown turbid liquid, which raises the overall tone. In Cambodia by the way fried tarantulas are considered a delicacy of a noble, almost like black caviar in the West.
24. The larvae of bees
In China beekeepers eat bee larvae. Therefore, beekeepers are distinguished by their power and virility. The larvae are eaten raw right in the comb with honey. Fried with salt and pepper, they are a great snack to beer. They even prepare a paste. The taste: in its raw form, have very exquisite taste creamy and sweet.
25. Soup from the placenta of a deer
A very good remedy for male potency and kidney. If you can not find in its natural form, say you can buy in the pills.
26. The testicles of lamb
One of them even cooked sauteed with spices and lemon juice.
27. The penis of an ox
The main argument that makes food from the genitals of animals attractive to humans it is the testosterone produced in the testes sex hormone. This kind of recipes in many are still used today, especially in Asia, where, in particular, the belief that the soup from the penis of a tiger is able to transform private life, many contributed to the catastrophic population decline of this predator. The ox, unlike the tiger, yet is on the verge of extinction.