Baayee

@baayee

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Been a long time

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$SOCIAL to the moon!

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El Salvador’s national dish is so wildly popular, it has its own day of celebration. Pupusa is a thick griddle cake or flatbread that’s traditionally made with cornmeal or rice flour and stuffed with all kinds of delicious ingredients, from cheese to refried beans and chicharrón (fried pork belly). Crispy on the outside and soft and doughy on the inside, it's utterly moreish and readily available from street stalls, carts and restaurants all over El Salvador. You’ll usually find them served with curtido (a pickled cabbage slaw) and salsa to cut through the richness.

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The unofficial national dish of Malaysia, nasi lemak can be found everywhere in the country, from upscale restaurants to street food sellers. It consists of rice cooked in coconut milk until fluffy and creamy, often with aromatics such as pandan leaves, bay leaves, lemongrass, ginger and garlic. On the side, you’ll find all kinds of savoury, salty and spicy accompaniments, from crispy fried anchovies and fiery sambal to roasted peanuts and deep-fried fish or chicken wings.

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These thin and crispy pancakes are one of the world’s tastiest breakfast dishes, popular all over Sri Lanka and beyond. Hoppers are named for the pan that gives them their form, and consist of a paper-thin, crêpe-like bowl made from rice batter and coconut milk. While there are several styles, including sweet varieties, they’re most commonly made with an egg delicately cradled inside the batter, served with tasty toppings such as spicy chutney, zesty sambals or creamy dahl.

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One of the defining characteristics of adobo – a marinated meat dish that’s utterly adored across Filipino society – is its versatility. While the base ingredients of vinegar, soy sauce, garlic and spices remain constant, there are countless variations throughout the country, with each region (and individual family) putting its own twist on the dish. Adobo is traditionally made with chicken, pork or beef, but some variations also include coconut milk, potatoes, hard-boiled eggs or seafood.

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Singapore’s wildly popular national dish is a riff on traditional Hainanese chicken rice from southern China, but has developed its own unique flavour profile and presentation. An ubiquitous sight in hawker centres across Singapore, this simple but sublime comfort food consists of chicken poached at a low temperature to ensure it remains tender and juicy. It’s served with fragrant rice cooked in chicken broth and aromatics, and is typically accompanied with a trio of condiments: chilli sauce, ginger paste and dark soy sauce.

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Despite the name, this popular South African food has nothing to do with rabbits! Bunny chow is, in fact, a dish consisting of a hollowed-out bread roll or loaf filled with either meat or vegetable curry, sometimes with added chickpeas or potatoes. It originated in Durban's Indian community in the 1940s, and is now a well-loved street food across the country.

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A meaty rice dish, plov comes in more than 60 varieties and is one of Uzbek cuisine's most beloved staples. These days, it's usually made by layering up a base of eggs, flour, butter and yogurt with steamed long grain rice, then adding toppings like meat, dried fruit, fresh herbs, fish, vegetables and spices. However, in its most basic form, plov is simply rice with onions, carrots and a meat like mutton or lamb – and its history can be traced back more than 1,000 years.

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Typically made with beetroot, cabbage, carrots, onions and potatoes, borscht – or beetroot soup – is a warming, hearty Ukrainian dish that's popular throughout Eastern Europe. Simmered slowly, this deep-red delight is packed with flavour. In restaurants, it usually comes served with a tablespoon of sour cream, with small garlic bread buns called pampushky on the side.

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Mole, pronounced ‘moh-lay’, is a rich and complex sauce that’s an integral part of Mexican cuisine. It has a deep cultural significance and is often served during special occasions and celebrations. Mole is characterised by its thick consistency and the intricate blend of ingredients used to make it, including various chillies, spices, nuts, seeds, fruits and (sometimes) chocolate. There are many different regional varieties, including dark and spicy mole Poblano and mole Negro, which is particularly rich and smoky. The sauce is fabulous with all kinds of meat and poultry, as well as in enchiladas, burritos and tacos.

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A kind of Chilean shepherd’s pie, pastel de choclo – literally 'corn pie' – is a popular comfort food combining influences from both native Chileans (corn) and Spanish conquistadors (ground beef). The base of beef, onions, olives and hard-boiled eggs gets a sweet kick from the addition of raisins, in a way that’s typical of South American cooking.

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Barramundi is synonymous with Australian cuisine; you'd be hard-pressed to find a restaurant, café or fish and chip shop Down Under that doesn't have it on the menu. This white fish can be fried, grilled, barbecued, baked, chargrilled or steamed, and it tastes fabulous served with a lemon and dill butter.

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Cassoulet is a rich and hearty French dish originating from the Languedoc-Roussillon region in the southwest of France. It’s a slow-cooked delight traditionally simmered in an earthenware pot and made with white beans (almost always haricot) and various meats, all simmered together in a flavourful broth with plenty of aromatics. The ingredients in a cassoulet will vary depending on the region, but can include duck confit, pork shoulder, Toulouse sausage, goose or lamb.

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This sumptuous savoury pastry features a gooey filling of spinach, feta, onions, eggs and various herbs and spices, stuffed between thin sheets of filo pastry, then baked until perfectly golden and crispy. Its exact origins are difficult to pinpoint, but spanakopita is thought to have originated more than 400 years ago. Typically sold in Mediterranean bakeries, it has also become a symbol of Greek hospitality and is often served at celebrations, festivals and family gatherings.

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The national dish of Germany, sauerbraten is a traditional pot roast, made with beef rump that's marinated for days in vinegar or red wine (or both), mixed with water, herbs and spices. It's then served with a rich, sweet-sour gravy. Many people think the meal dates back to the 9th century, when Charlemagne was King of the Franks, while others say that Julius Caesar was the inspiration behind the dish; it's believed that he sent amphoras filled with beef marinated in wine to the new Roman colony of Cologne.

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Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory. Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce. “The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner.

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The Mayans drank it, Lasse Hallström made a film about it and the rest of us get over the guilt of eating too much of it by eating more of it. The story of the humble cacao bean is a bona fide out-of-the-jungle, into-civilization tale of culinary wonder. Without this creamy, bitter-sweet confection, Valentine’s Day would be all cards and flowers, Easter would turn back into another dull religious event.

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The maltose-syrup glaze coating the skin is the secret. Slow roasted in an oven, the crispy, syrup-coated skin is so good that authentic eateries will serve more skin than meat, and bring it with pancakes, onions and hoisin or sweet bean sauce. Other than flying or floating, this is the only way you want your duck.

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Poached, flaked mackerel, tamarind, chili, mint, lemongrass, onion, pineapple … one of Malaysia’s most popular dishes is an addictive spicy-sour fish broth with noodles (especially great when fused with ginger), that’ll have your nose running before the spoon even hits your lips.

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