Rat-on-a-stick, also referred to as rat kebab, is a dish or snack consisting of a roasted rat served on a stick or skewer. [1] The dish is consumed in Thailand and Vietnam. [2] Prior to roasting, the rat is typically skinned and washed, after which it is gutted to remove its internal organs and then roasted.
Rat meat is considered by some people in South Vietnam, East and Northeast India, [3] [4] [5] and Thailand to be a delicacy. In recent times, its popularity has increased in both countries. [6] [1] It is also served as a street food in these countries. Rat kebab became so popular it also started to appear in a number of elegant restaurants.[ citation needed ] Rat kebab is also a dish in some Cantonese recipes. [7]
According to a BBC report, the rats are wild, and caught by professionals using traps. [8]
Rat-on-a-stick has been consumed by contestants on the U.S. reality television show Survivor . [lower-alpha 1]
On 14 March 2019, Vietnamese rat meat has been featured on National Geographic. [10]
In the movie "Demolition Man," Sylvester Stallone's character inadvertently orders a hamburger made of rat meat.
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Laos, but also by French cuisine due to French colonial rule over the region from 1887 to 1954.
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Kebab, kabob, kebap, or kabab (Kashmir) is roasted meat that originates from the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Doner kebab, also spelled as döner kebab, is a dish of Turkish origin made of meat cooked on a vertical rotisserie. Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. The vertical rotisserie was invented in the 19th-century Ottoman Empire, and dishes such as the Arab shawarma, Greek gyros, Canadian donair, and Mexican al pastor are derived from this.
Shish kebab or shish kebap is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with dishes called shashlik and khorovats, found in the Caucasus region.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, and whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style developed in the kitchens of the Muslim aristocrats of the erstwhile Hyderabad State, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.
Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Both festivals of Eid celebrated in the Muslim world include cuisines specific to countries and localities.
Rat meat is the meat of various species of rat: medium-sized, long-tailed rodents. It is a food that, while taboo in some cultures, is a dietary staple in others. Taboos include fears of disease or religious prohibition, but in many places, the high number of rats has led to their incorporation into the local diets.
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