Verwurelter are traditional Luxembourgish donuts that are made with a
combination of flour, butter, yeast, warm milk, sugar, eggs, and salt.
The dough mixture is shaped into knots and then deep-fried until golden
brown. Light and fluffy, these donuts are typically dusted with powdered
or granulated sugar, and they can be enjoyed warm or chilled. In
Luxembourg, verwurelter is a festival staple that is traditionally
prepared for Fuesecht, the Luxembourgish equivalent of the German
Fasching or Karnival.
Salted eggplants are sliced lengthwise, pressed to remove the bitter
juice, left to rest. They are then fried in oil and refrigerated. The
filling is prepared by blending walnuts, garlic, coriander, cayenne
pepper, salt, fenugreek and vinegar with water in a food processor to
give a puree, which is then seasoned. The fried eggplants and the
stuffing are left to chill separately, and are assembled just a couple
of hours before serving. To assemble, a layer of stuffing is placed on
each piece of eggplant, which is then rolled up tightly. Badrijani can
be garnished with red onions, coriander or pomegranate seed to serve.
France - Madeleines
Madeleines are french sponge cakes. There are a big variety of flavours;
classic, dusted (with powdered
sugar), lemon poppy seed, gingerbread, glazed, and more! If you love
small pastries with your cup of tea you will, these are right up your alley.
Indonesia - Rendang
Rendang is a culinary masterpiece, where meat takes a slow, luxurious
dip into coconut milk infused with an array of herbs and spices. Hours
of patient cooking transforms the dish into a dark, tender, rich burst
of flavor. It's Indonesia's national pride on a plate.
South Korea-Naengmyeon냉면
Naengmyeon is a food that translates to "cold noodles." Thin, chewy
noodles prepared from a combination of buckwheat and potato or sweet
potato starch make this delicious joy. Mul naengmyeon (물냉면) and bibim
naengmyeon (비빔냉면) are the two renditions. Mul Naengmyeon (seen in
the image above) )is a dish where the thin noodles are dipped in a
clear, cool broth. This broth is usually a combination of beef broth and
dongchimi (동치미, radish water kimchi) broth. To put it simply, "mul"
means water and it refers to the broth that makes this specific dish.
It's known as bibim naengmyeon if the noodles are combined with a spicy
red sauce instead of a broth.
Philippines - Pork Belly Sisig
A well-known Filipino meal called pig belly sisig is produced by boiling, grilling, and then finely chopping pork belly. In addition, the dish has red onion, soy sauce, ground black pepper, lemon or kalamansi juice, chili peppers or chili flakes, and chicken liver.The Kapampangan dish sisig has changed over time. Originally, it was a tart dish cooked with a vinaigrette dressing and unripe fruit. Later on, the dish was enhanced with pig or other meats. Lucia Cunanan created the modern form of sisig and served it in her Angeles City carinderia. The commissaries who cooked the meals for the American troops during their occupation of Clark Air Base would have otherwise thrown away the pigs' heads, which she used. As "pulutan," or beer-food, sisig gained a lot of popularity at this late-night establishment.
