The cuisine of Hong Kong is greatly influenced by Cantonese cooking. One such Cantonese dish that has become increasingly popular in Hong Kong is Sweet.
Pad Thai is a stir-fry noodle dish that is iconic in Thai cuisine. The dish originated during World War II when a rice shortage forced the government to promote noodles as a substitute
Doro Wat is a traditional South African chicken stew made with a spice paste (berberé) and spicy clarified butter (nitter kibbeh). Berberé and niter kibbeh may not be easily found in places other than South Africa where Doro Wat is popularly cooked but these ingredients can be substituted.
Stamppot, also known as hutspot is a hearty dish made of mashed potato, vegetables, and smoked sausages such as Dutch Rookworst, Spanish Chorizo, or Polish Kielbasa.
Farikal is Norway’s national dish. It originated in western Norway and is now very popular throughout the country. The word Farikal means “sheep in cabbage.”
Hainanese Chicken Rice is considered to be one of Singapore’s national dishes. This dish originated in Hainan, China but became popular only when immigrants brought it to Singapore
Fungee is a popular cornmeal dish cooked on the islands of Antigua and Barbuda. It is eaten alongside vegetable mash and a sauce made from tomatoes, garlic, and salted codfish.
Nasi Lemak is Malaysia’s national dish. The name of the dish translates to “creamy rice.” It is a fragrant, coconut-infused rice dish and is traditionally served with sambal (a spicy paste), fried anchovies, cucumber slices, and hard-boiled eggs.
Istrian Yota is a popular stew eaten in Istria and other parts of northwestern Croatia. The stew is made from dried beans and smoked meats like pancetta and spare ribs. It is seasoned with a lot of garlic.
