too early
*stinkheads
Stinkheads, or tepa, traditional dish of the Yupik Eskimos made with fermented whitefish heads. The heads and fish innards are placed in a wooden barrel, covered in burlap, and placed in the ground for as long as a month, or even longer. It's then dug up and eaten raw and frozen.
artinya : ini adalah kepala ikan yang ada di pengalengan yang udah lama ~
*drunken shrimp
This popular Chinese dish isn't for the faint hearted. Forget cooking, these fresh-water shrimp are often eaten alive -- after they're marinated in a strong liquor, which stuns them.
*shiokara
This Japanese dish looks, well, interesting. It's made from the guts of various marine animals that are heavily salted and left to ferment for up to a month. It has a strong flavor; even natives are known to turn their noses up at it. Often, diners down a serving in one gulp, followed by a shot of straight whiskey.
*prahok
Nicknamed "Cambodian cheese," Prahok is a fermented fish paste that can take years to prepare. Fresh fish are ground and left in the sun for a full day, then salted and sealed in salt-filled jars. It can be eaten after just 20 days, but the higher quality stuff is left to sit for up to three years.
*thousand year old eggs
OK, so these eggs aren't actually a thousand years old, but they have been preserved in a mixture of clay, ash, salt, lime and rice hulls for anywhere from a few weeks to several months. The result is a brown, jelly-like white and a creamy, almost green yolk.
*hakarl
It takes a strong stomach to order hakarl, a Icelandic delicacy of shark that's been let ferment for four to five months. Even natives admit the dish, which smells strongly of ammonia, is an acquired taste.
*balutt
*unlaid eggs
See those orange balls? Those are unlaid eggs, or unfertilized eggs from butchered hens. Considered a delicacy by some, a 2007 New York Times article said they had a "deep, concentrated flavor, a hint of sweetness, but not overly rich."
*stinkheads
Stinkheads, or tepa, traditional dish of the Yupik Eskimos made with fermented whitefish heads. The heads and fish innards are placed in a wooden barrel, covered in burlap, and placed in the ground for as long as a month, or even longer. It's then dug up and eaten raw and frozen.
artinya : ini adalah kepala ikan yang ada di pengalengan yang udah lama ~
*drunken shrimp
This popular Chinese dish isn't for the faint hearted. Forget cooking, these fresh-water shrimp are often eaten alive -- after they're marinated in a strong liquor, which stuns them.
: liat tuh kuahnya terlihat seperti darah kan ?
This Japanese dish looks, well, interesting. It's made from the guts of various marine animals that are heavily salted and left to ferment for up to a month. It has a strong flavor; even natives are known to turn their noses up at it. Often, diners down a serving in one gulp, followed by a shot of straight whiskey.
Nicknamed "Cambodian cheese," Prahok is a fermented fish paste that can take years to prepare. Fresh fish are ground and left in the sun for a full day, then salted and sealed in salt-filled jars. It can be eaten after just 20 days, but the higher quality stuff is left to sit for up to three years.
*thousand year old eggs
OK, so these eggs aren't actually a thousand years old, but they have been preserved in a mixture of clay, ash, salt, lime and rice hulls for anywhere from a few weeks to several months. The result is a brown, jelly-like white and a creamy, almost green yolk.
*hakarl
It takes a strong stomach to order hakarl, a Icelandic delicacy of shark that's been let ferment for four to five months. Even natives admit the dish, which smells strongly of ammonia, is an acquired taste.
*balutt
Balut, a popular street food in Southeast Asia, looks like a grocery-variety egg on the outside, but it may make you squirm once the shell is cracked open. Within is a fertilized duck embryo, developed often to the point of having a pointy beak and feathers. Diners who enjoy this delicacy eat it boiled, often seasoned with ingredients like chili, garlic and vinegar.
*unlaid eggs
See those orange balls? Those are unlaid eggs, or unfertilized eggs from butchered hens. Considered a delicacy by some, a 2007 New York Times article said they had a "deep, concentrated flavor, a hint of sweetness, but not overly rich."
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