“Live to eat” or “Eat to live”—these two phrases differ a lot in their respective contexts. The first one denotes that we exist so that the function of ingesting food can be possible and can be enjoyed, while the second one means that it is essential for us to eat so that we can continue existing. Regardless of which phrase you live by, eating is both essential and enjoyable.
Many cultures in various nations have their own special foods that identify them from the rest of the world. Some of these are listed below:
Adobo. This is a Spanish word that means “marinated or seasoned.” Pork and/or chicken are braised with vinegar, soy sauce, and other spices until tender. It is an abundant dish in the Philippines. From homes to restaurants, adobo is considered a special and sumptuous meal best served with rice. During the Spanish era, Filipinos did not have refrigerators in their homes to store meat. As a way to preserve it, adobo was cooked in earthen pots and was buried in the ground for months. The longer it was buried, the tastier and more tender it is.
Biryani. Marinated meat (especially mutton or chicken) is tossed into rice cooked with different spices and vegetables. This drool-inducing dish is attributed to India, though history tells us that it originated in Persia. In Farsi, birian means “fried before cooking.” The rice was “fried” in butter during the old days, thus its name, biryani. However, in modern cooking, rice is pre-soaked in water while the meat and spices mixed with yogurt are being cooked, after which, the rice is mixed with the infused flavors of the broth.
Chicken Satay. This is a delicious dish popular in Indonesia and Malaysia. Chicken is skewered and grilled, served with satay peanut sauce and a rice cake called “ketupat.” It originated in Java, Indonesia, where it is considered their national dish. Satay is considered relative to the Middle Eastern kebab.
Pho. This is the national dish of Vietnam. It is a rice noodle soup in which the flavors of noodles, thinly sliced beef, and other spices and herbs infuse. It looks so simple but the flavor is complex due to the spices and gives one an amazing dining experience.
Kimchi. This pungent but nutritious side dish is a staple in Korean homes. Cabbage is preserved with salt and other spices like chili and garlic and is stored for days for fermentation to take place. Since it is rich in lactic bacteria, kimchi is considered beneficial to the colon. During olden days, kimchi helped keep people warm during winter days because of its tanginess and over-spiciness.
Drooling yet? Be mindful, though, that no matter how sumptuous a meal may be, not all foods offer great nutritional content. When “live to eat” becomes too much of a habit, then switch back to “eat (in moderation) to live.” Remember, medical bills are way more expensive than that of a restaurant’s!