We come back with our guest. This week we will introduce you a joyful girl who has a bright smile on her face.
Hello, my name is Som-o Parinda, I was an exchange student in Portugal. Now study in Bachelor of art at Chulalongkorn University. I’m single,joyful and I love to eat.
Portugal, officially the Portuguese Republic (Portuguese: República Portuguesa), is a country on the Iberian Peninsula, in Southwestern Europe. It is the westernmost country of mainland Europe. To the West and south, it is bordered by the Atlantic Ocean and to the East and north by Spain.
According to the 2011 Census, 81.0% of the Portuguese population are Roman Catholic. The country has small Protestant, Latter-day Saint, Muslim, Hindu, Sikh, Eastern Orthodox Church, Jehovah’s Witnesses, Baha’i, Buddhist, Jewish and Spiritist communities. Influences from African Traditional Religion and Chinese.
4 list from Som-o
Bacalhau à brás
Bacalhau à Brás (Cod à la Brás) is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “Brás” (or sometimes Braz) is supposedly the surname of its creator.
Paella (Arroz com mariscos)
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
Arroz con gandules
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is one of the signature rice dishes of Puerto Rican cuisine. Arroz con gandules is part of Puerto Rico’s national dishes along with roast pork (pernil).
Land snail (Caracóis)
Snails are also popular in Portuguese cuisine where they are called in Portuguese caracóis, and served in cheap snack houses and taverns, usually stewed (with different mixtures of white wine, garlic, piri piri, oregano, coriander or parsley, and sometimes chouriço). Bigger varieties, called caracoletas (especially, Cornu aspersum), are generally grilled and served with a butter sauce, but other dishes also exist such as feijoada de caracóis. Overall, Portugal consumes about 4,000 tonnes of snails each year.