Nyale Sea worms
Yeap. There is such things as a Sea worm and there's this annual gathering happening in the island of Lombok where the ancient Sasak tribe that still practices their old custom of collecting these wiggly creatures not for pets but for consumption. Eating it live is highly recommended as this is considered a holy gesture. It is believed that these worms were actually the reincarnation of Princess Mandalika who sacrificed her own life by jumping over a cliff for the sake of her people. The amazing thing is every year, around the time of the full moon in the tenth month of the Sasak calendar, the Nyale worms return to the shores of Kuta, Lombok. |
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Sannakji
A dish served in Korea. This dish is quite an internet sensation due to the number of videos showing people eating tentacles that were still moving about curling on the customers chopsticks. The tentacles are usually cut from a live octopus and served immediately to happy diners. It is also common to serve it without the tentacles being chopped off. Seasoned with sesame oil and sesame seeds, as delicious as it may sound, diners risk the chance of choking to death should the suction cups get stuck in the air passage. Chew thoroughly before you swallow.
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Frog Sashimi
You read it right. Poor fellow is sliced and diced in front of a paying customer and served almost immediately. The frog is in a way witnessing you eating its body parts as the its head is served on the plate facing the would be customer. The eye lids still moves and the most interesting (or sickening) part is that the expert chefs even manage to serve its heart still beating. Welcome to Japan.
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Yin-Yang Fish
Just like the concept of Yin & Yang, you probably got the idea that there must be one part of the fish that will be different from the other parts. You got that right. In this case dead part and the live part. The 'dead' part of the fish is right after the head. Deep friend and served with a special sauce while the 'alive' part is the head so you can see the fish struggling and gasping to breathe. A cuisine from mainland China.
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Casu Marzu
This one involves cheese. You might wonder what can be so alive when it comes to cheese. Well, not these cheese from Sardinia in Italy that's for sure. Made of sheep's milk, they are fermented like any other cheese. The only difference is that there's this extra step which involves leaving the cheese in the open to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. The eggs hatch and the larvae begin to eat through the cheese. While munching away the cheese, these maggots produce acids which breaks down the cheese fats giving it a soft and interesting texture. They can then be cut into thin strips and spread on moistened Sardinian flatbread. Yummy!
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KAY KASTUM
Born in Sabah with an interest in open water diving, wall climbing,music and video production and a passion for Android custom ROMS on his XT910 Motorola Razr Kay Kastum plans to make the world a better place by empowering people through his work. Whatever that means. You can follow his YouTube channel to see what he is up to during his free time
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