Dutch Traditional Food

Lita Sapriani

Limburgse Vlaai

 A delicious pie with a tasty light crust, Limburgse vlaai is often filled with fruits like cherries or apricots. This type of pie is originally from the Limburg area in the south of the Netherlands, and is said to have been created in the town of Weert by a woman named Maria Hubertina Hendrix who sold her pies at the train station.

Bitterballen

Bitterballen are deep-fried snacks that are ubiquitous in cafes and bars all over the Netherlands. These savory orbs are battered in a crunchy breadcrumb coating and filled with a gooey mixture of chopped beef, beef broth, flour, butter, herbs and spices. They are typically served with mustard for dipping.

Or you can visit http://dutchfood.about.com/od/aboutdutchcooking/u/TraditionalDutchFood.htm to learn the recipes :)

Panama Traditional Food Part 2

Lita Sapriani

Appetizers, Snacks and Street Food

Ceviche, raw cubes of fish and onion marinated in lemon juice, is a popular food throughout Latin America, and rightly so. It’s usually made with sea bass or with shrimp or octopus.

Seafood

Panama, which means “abundance of fish,” lives up to its name with lots of fresh delicacies from both the Atlantic and Pacific oceans including pargo (red snapper), corvina (sea bass) often used in the cerviche, langostino (jumbo shrimp), langosta (lobster), calamari, cangrejo (crab), and pulpo (octopus).
- See more at: http://www.everything-panama.com/2009/08/12/food-in-panama-there-is-great-food-in-panama/#sthash.x58QXRXS.dpuf

Seafood

Panama, which means “abundance of fish,” lives up to its name with lots of fresh delicacies from both the Atlantic and Pacific oceans including pargo (red snapper), corvina (sea bass) often used in the cerviche, langostino (jumbo shrimp), langosta (lobster), calamari, cangrejo (crab), and pulpo (octopus).

Seafood

Panama, which means “abundance of fish,” lives up to its name with lots of fresh delicacies from both the Atlantic and Pacific oceans including pargo (red snapper), corvina (sea bass) often used in the cerviche, langostino (jumbo shrimp), langosta (lobster), calamari, cangrejo (crab), and pulpo (octopus). 

Desserts

Pastel tres leches, or “three-milk cake,” is made with just that: evaporated, condensed, and regular milk, cooked into a rich, pudding like cake. 

 

Desserts

Pastel tres leches, or “three-milk cake,” is made with just that: evaporated, condensed, and regular milk, cooked into a rich, pudding like cake.
- See more at: http://www.everything-panama.com/2009/08/12/food-in-panama-there-is-great-food-in-panama/#sthash.x58QXRXS.dpuf

Appetizers, Snacks and Street Food

Appetizers, Snacks and Street Food