The Haggis

HAGGIS

These days there are some superb places to eat exotic food in scotland . So , haggis is one of the exotic food of scotland to write visiting and is celerated on burns night every 25th of January . Known to be a rational dish in Scotland . Haggisis a flavourful pudding mode of sheep's pluck , which is an aderable eupremen for the liver , heart and lungs . Then they missed with outmeal ,svet , onion , salt , spices  and stock , an in the sheep's stomach . Haggis is the served with mashed potatoes ( tatties) and swede or tornip neeps after hows of swimmering.

People in Scotland and people who travel to this country love to eat Hoggis because they said the meats are not the main ungredient in haggis , the oats are what binds it together and it is a heavily specied dish . So the beat they can said is haggis tastes like a spicy oatmeal.

Haggis is not recommended to several culture in Malaysia because it is not a healty food for our body  There a lot of disadvantages when eating this food . Foe example , we may get sickness such as high-blood pressure , high level of cholestrole and so on ,

As a conclusion , don't take this kind of food frequency , it may harmful for our body .

The Kobe Beef

KOBE BEEF

Kobe beef - kobe bifu? (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. 

The meat is a delicacy renowned for its flavour, tenderness, and fatty, well - marbled texture. Kobe beef can be prepared as Steak, Sukiyaki, Shabu Shabu, Sashimi and Teppanyaki.

All the myths about cows getting massages and drinking bear while listening to classical music are just that myths, but nonetheless real Kobe beef is produced under some of the world's strictest legal food standards, whereas ''domestic kobe'' beef production, along with that in Australia and South America, is as regulated as the Wild West. 

In Japan, to be Kobe requires a pure linegage of Tajima - Gyu breed cattle (not any old Japanese breed crossbred with American cattle as is the norm here). The animal must also have been born in Hyogo prefecture and thus raised on the local grasses and water and terrior its entire life.

It must be a bull or virgin cow, and it takes considederably longer to raise a Tajima - Gyu foe consumption than most other breed , adding to the cost.

Think you're tasted the famous Japanese Kobe beef? Of course, there are a small number of you out there who have tried it - I did, in Tokyo and its is delicious. If you ever go to Japan I heartily recommend you splurge, because while it is expensive, it is unique, and you cannot get it in the United States. Not as steaks, not as burgers, certainly not as the ubiquitous ''Kobe Sliders'' at your trendy neighborhood '' bistro.

This world famous in Japanese delicacy is a definite must - try...! A portion of this fancy plate can cost up to $300,00. Kobe beef is made from Tajima cattle, raised in very strict and meticulos conditions in the Hyogo prefecture in Japan. The sophisticated lifestyles of these animals includes a diet of apples and beer, regular massage as well as sake - infused brushing sessions. All of this care result in an incomparable buttery and tender meat .

                                                    - NAZMAN-