Photo by: blog.hotelclub.comI love reading aboutnew places and the culture of the people, you could say I’m a world traveler inmy head. Jamaica’s culture has been impacted by the many the nationalities thathave settled here and so naturally I have been exposed to their cultureindirectly. However, this is not enough and with this in mind I’d like to sharewith you a wish list of the first five of ten countries I would like to visit and the meals I would like to try.South KoreaSeolleongtang– is a brothsoup made from ox bones (mostly leg bones), brisket andother cuts. Seasoning is generally done at the table according to personaltaste by adding salt, ground black pepper, red pepper, minced garlic,or chopped spring onions. Seolleongtang is typically simmered over a lowflame over a period of several hours to an entire day, to allow the flavor tobe gradually extracted from the bones. It has a milky off-white, cloudyappearance and is normally eaten together with rice andseveral side dishes; the rice is sometimes added directly to the soup.Photo by : http://flickr.com/photos/mingalingKimchi- also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties ofkimchi 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 manypopular Korean dishes such as kimchi stew, kimchi soup, and kimchi fried rice.Photo by : lovethatkimchi.comJapanBento– this is a single portioned “lunch box” that has a complete meal. It usuallycontains meat (fish), staples (rice) and vegetable. Photo by: RelacheSushi– consists of cooked vinegared rice (shari) combined withother ingredients (neta). Neta and forms of sushi presentation vary, butthe ingredient which all sushi have in common is shari. The most common neta isseafood.Photo by : Chow Times.comRussiaChickenKiev– This is a popular dish of boneless chicken breastpounded and rolled around cold garlic butter with herbs, then breaded andeither fried or baked. It is saidto have originated in Ukraine, but it is popular in Russia. Similar toChicken cordon bleu, but with different filling, and it looks so yummy.Photo by : Taste of HomeItaly Canneloni- are a cylindrical typeof pasta generally served baked with a filling and covered by a sauce. Some types of cannelloni needto be boiled beforehand, for others it is enough to use runnier sauces/filling.If one cannot find readymade cannelloni, rolling lasagna arounda filling is an alternative. The stuffing may include ricotta cheese, spinach andvarious kinds of meat. The sauces typicallyused are tomato or bechamel sauce.Photo by: The Big Leaf Company.comTiramisu - literally "pick me up", is anItalian cake and dessert. It is made of ladyfingers (lightand sweet sponge cakes roughly shaped like a large finger)dippedin coffee, layered with a whipped mixture of egg yolks and mascarpone,(an Italian cheesemade from cream, coagulated with citric acid or acetic acid ) andflavored with liquor and cocoa. The recipe has been adapted into many varietiesof puddings, cakes and other desserts.Photo by: Nastoicecream.comPizza-an oven-baked, flat, round bread typicallytopped with a tomato sauce, cheese andvarious toppings.Photo by : Garagepizza.comFrance 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 layerof hard caramel.It is normally served cold. The custard base is traditionally flavored with vanilla.Photo by : Channelone.comProfiterole - 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 orgarnished with chocolate sauce, caramel,or a dusting of powdered sugar. The term profiterole is traditionally used for smallversions filled with whipped ice cream and toppedwith chocolate although the usagevaries and can include other fillings. Photo by : patisserienewyork.comJoinme next week for part two of this post. What meals would you really love totry? What local dishes would you recommend to a traveler? Rememberto like the facebook page and subscribe to the monthly newsletter.Visit http://www.jamaicanfoodsavvy.com/ to comment or contact me. Feedback is appreciated. Nuff love!
read more: My International Culinary Delights - Part 1