What we can learn from other food cultures? What the world eats? The conclusion is to understand the different cultures from the different countries and respect them.
Menu No. 8: Adobo – Philippines
Philippines Adobo is a popular dish and cooking process that involves meat (pork or chicken), seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. Served with rice at daily meals. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. However, Adobo has been called the quintessential Philippine stew.
Menu No. 9: Bak Kut Teh – Singapore
Bak-kut-teh was introduced to Malaya in the 19th century by Chinese coolies and workers of Hokkien origin. It is consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. The dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots. Bak kut teh is usually eaten with rice or noodles and often served with strips of fried dough for dipping into the soup. They usually served oolong Chinese tea alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal but may also be served as lunch.
Menu No. 10: Nem – Vietnam
Nem or Vietnamese spring rolls is one of the most famous dishes in Vietnam. The spring rolls are made from rice flour. Steamed spring rolls with shrimp, pork, chicken and wrapped with vegetables. The cooked rolls are usually garnished with fresh lettuce and herbs and served with a dipping sauce which combine with lemon juice, sugar, chili, pepper and the fish sauce. A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners.