Eight Dishes Around the World, You Should Try

Dinuguan should be included in this List.  I cooked this dish prior to my move here at THD.

In case, you have not heard of this dish, here's what Wikipedia says:  

Dinuguan

A bowl of dinuguan and a plate of puto
Alternative names	Pork blood stew, blood pudding stew
Type	Stew
Course	Main course
Place of origin	Philippines
Serving temperature	Hot
Main ingredients	Pork offal, pig's blood, vinegar, garlic, siling haba
Media: Dinuguan

Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar.

Etymology and names

Dinuguan served with puto(Filipino rice cake).

Dinuguan is more commonly eaten with rice. Also pictured: tuyo (fried dried fish)

The most popular term, dinuguan, and other regional naming variants come from their respective words for "blood" (e.g., "dugo" in Tagalog means "blood," hence "dinuguan" as "to be stewed with blood" or "bloody soup"). Possible Englishtranslations include pork blood stew or blood pudding stew.

Dinuguan is also called sinugaok in Batangas, zinagan in Ibanag, twik in Itawis, tid-tad in Kapampangan, dinardaraan in Ilocano, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao, and tinumisin Bulacan and Nueva Ecija. A nickname for this dish is "chocolate meat".

One of the greatest pleasures of traveling the world is indulging in mouthwatering local cuisine. From hearty comfort foods to delectable sweet treats, many of these dishes offer a fascinating glimpse into the culinary history of the cultures where they were invented. Plus, they’re just plain delicious. Expand your palate when traveling abroad by sampling foods you’ve never experienced before. Here are 8  irresistible delicacies from around the world that you need to try. From Discoverer.com

About the author: Bennett Kleinman | Staff Writer

Bennett Kleinman is a New York City-based staff writer for Optimism Digital. He is also a freelance comedy writer, devoted New York Yankees and New Jersey Devils fan, and thinks plain seltzer is the best drink ever invented.

1. Lutefisk-Norway

Scandinavians love to eat fish, and the semi-translucent and gelatinous dish known as lutefisk is a Nordic classic. Originating in the 16th century, the secret to developing a perfect lutefisk texture is to soak a whitefish in water for 5-6 days, then lye (aka sodium hydroxide) for 2 days, and finally water again for 4-6 days. The fish are then covered in a layer of salt and either steamed or baked before being served alongside boiled potatoes, mashed peas, and fried bacon. Interestingly enough, Scandinavian immigrants have made lutefisk a popular regional treat throughout the state of Minnesota, allowing some Americans to try it back home even if they can’t make it over to Norway.

2. Masala Dosa — India

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Masala dosa is a savory type of pancake popular in the southern portion of the Indian subcontinent. This isn’t your typical sugary pancake, but rather one made from a mix of soaked rice and lentils that are cooked into a thin tube. Each masala dosa is then stuffed with filling ingredients such as potatoes and onions, before the dish is topped with coconut and coriander, and served alongside various sauces and chutneys. You'll have a hard time finding a more filling and satisfying dish anywhere in the country.

3. Pho — Vietnan

Credit: D.Somsup/ Shutterstock

There’s nothing that hits the spot quite like a warm bowl of pho, a noodle soup served in the country of Vietnam. To properly prepare pho, chicken or beef bones are stewed in broth for several hours, thus creating a deep, umami flavor. That rich broth is then perfectly complemented with soft rice noodles, tender strips of meat, and plentiful handfuls of bean sprouts. Each person can customize their pho to their liking, throwing in some fresh mint leaves, spicy slices of jalapeño peppers, and some sweet and salty hoisin sauce to add even more depth of flavor to the soup base.

4. Poutine — Canada

Credit: Habib Sajid/ Shutterstock

Poutine is a traditional Quebecois dish that was invented back in the 1950s. This hearty and indulgent side dish includes a base layer of french fries topped with cheese curds and brown gravy. The fries are often a coarser cut than normal fries, allowing them to develop a crispy exterior while maintaining a soft bite inside. You’ll find poutine on the menu everywhere from diners and pubs to hockey stadiums and street stands. While traditionalists may tell you to stick to the original recipe, poutine vendors throughout Canada are known to experiment with toppings such as brisket, foie gras, and truffles.

5. Uni — Japan

Credit: Nishihama/ Shutterstock

Uni is a creamy, bright orange delicacy in Japan, though it may not be clear where it comes from at first glance. The answer? Sea urchin. That’s right, uni is the Japanese name for the organ of a sea urchin that produces its roe, and is the only edible part of the otherwise spiny creature. Uni is considered the highlight of many Japanese menus, and often shines as the centerpiece of sushi tasting menus known as omakase. Uni can be served over rice, on its own, or accompanying a nice slab of wagyu beef. However you enjoy uni, it’s absolutely worth trying.

Uni is a creamy, bright orange delicacy in Japan, though it may not be clear where it comes from at first glance. The answer? Sea urchin. That’s right, uni is the Japanese name for the organ of a sea urchin that produces its roe, and is the only edible part of the otherwise spiny creature. Uni is considered the highlight of many Japanese menus, and often shines as the centerpiece of sushi tasting menus known as omakase. Uni can be served over rice, on its own, or accompanying a nice slab of wagyu beef. However you enjoy uni, it’s absolutely worth trying.

6. Chłodnik — Poland

Credit: Svetlana Monyakova/ Shutterstock

Chłodnik is a catch-all Polish term for cold vegetable soup, though the most popular choice is a version made from beetroot known as chłodnik litewski. Each bowl of this refreshing broth is made by blending beetroot with cucumbers, radishes, and a dairy element such as yogurt or sour cream. The soup develops a bright pink hue during the preparation process, making it appealing to the eye. Finally, the dish is garnished with hard-boiled eggs, dill, and chives before being served. If possible, it’s best to let chłodnik sit for two days prior to eating, as that allows enough time for the ingredients to combine and produce optimal flavor.

7. Cuy — Peru

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This Peruvian delicacy isn’t for everyone, as cuy (pronounced “kwee”) is the local term for guinea pig. For over 5,000 years, guinea pigs have provided necessary sustenance for inhabitants throughout the Andes — a culinary tradition that continues throughout Peru today. In fact, the meal is so popular among locals that cuy has its own public holiday in October. Popular ways to prepare cuy include a spit-roasted guinea pig known as “cuy al palo,” or a deep-fried version called “cuy chactado.” Either way, keep an open mind, as you may be surprised just how delicious this Peruvian delicacy truly is.

8. Fried Tarantulas — CambodiaCredit: Shanti Hesse/ Shutterstock

Credit: Shanti Hesse/ Shutterstock

Southeast Asia is famous for its culinary traditions that are deeply unfamiliar to those living in the United States. One such unusual custom can be found in the city of Skuon, Cambodia, where chefs serve up plates of fried tarantulas — a dish known in the local Khmer language as “a-ping.” Cambodians discovered the nutritious value of tarantulas during the tumultuous 1970s, and the meal has remained popular ever since. Fried tarantulas are crispy on the outside and have a gooey texture inside with a taste often compared to chicken. All you need to do is overcome your arachnophobia to enjoy some a-ping for yourself.

Meanwhile, Did You Know 

that....

The horseshoe crab is a fascinating creature that has been living on Earth for an incredibly long time. Scientists believe it has existed for over 450 million years, making it one of the oldest animal species we know of. This means that horseshoe crabs were around long before dinosaurs roamed the planet and even before many trees and plants that we see today.

These unique animals have an interesting look with their hard shell and long tail spine. Even though they are called crabs, they are not actually true crabs. Horseshoe crabs live in the ocean and are often found along the coastlines. They play a crucial role in the marine ecosystem, serving as food for various birds and other wildlife. Their eggs are particularly important for many species during their migration.

Horseshoe crabs are not just ancient; they also have helped humans in significant ways. Their blue blood is used to test for bacteria in medical supplies, making it vital for health and safety. Overall, the horseshoe crab is not only a living link to Earth’s distant past but also an important part of both nature and medicine today.

Lastly, 

The Philippines is home to Southeast Asia’s oldest known tree — the Millennium Tree in Abra.

It’s a giant balete tree estimated to be over 1,000 years old, with roots so massive that 15 or more people can fit inside.

It’s not just ancient — it’s alive and still growing, a living witness to centuries of Philippine history and folklore.