Foods that Malaysia do not have

Manchester is a wonderful city for food seeker. From marvellous mains to superlative scotch eggs, from restaurant to food stalls, there are so many wonderful creations for the hungry-one.

1. Manchester Tart / Manchester Pudding

Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry. The recipe was first published by Mrs Beeton in her book "Household Management ". It comprises a set custard slice in shortcrust pastry and a hidden layer of jam underneath. Served with lashings of hot custard, it was very popular in school dinners of the 1940s and 1950s.

2. Black Pudding

Black pudding, otherwise known as blood sausage, is a dark sausage stuffed with animal blood seasoned and cooked with fillers such as bits of meat, suet, oats, or barley and congealed until solid. Black Pudding has been around since humans have farmed and kept livestock. Made from congealed pig's blood and oatmeal and produced widely throughout the region, with Bury boasting probably the most famous, with its traditional methods of making the delicacy going well back into the 19th century. Bury Black Puddings win international awards. It is still purchased in a hot boiled form on many local markets, and eaten locally as a takeaway snack (much as fish and chips in paper might be) and dowsed with liberal amounts of malt vinegar. Further south it tends to be thinly sliced and fried as part of a mixed grill.


3. Manchester Egg

The Manchester Egg was created by amateur chef Ben Holden in 2010, when he wondered how to put a Mancunian spin on the classic Scotch egg.  His creation – a pickled egg coated in black pudding and sausage meat, wrapped in panko breadcrumbs and deep-fried until golden-brown – became a local sensation at The Castle pub in the Northern Quarter, and people travelled from miles around to try the new Mancunian delicacy. A huge hit at the Manchester Food and Drink Festival, it’s even been sold to City fans at Etihad Stadium.

4. Lancashire Hotpot

Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England. This famous lamb stew topped with sliced potatoes should be on the menu at every Manchester pub. The hotpot had a starring role in Coronation Street in the Rovers Return, and chef Nigel Haworth has given the dish a rather elegant revival in recent years.

5. Tripe

Tripe has fallen out of favour somewhat, but there used to be 260 tripe shops in Greater Manchester alone. The lining of an animal’s stomach such as cattle, sheep, pigs or goats may not sound especially appetising. Hell, even the word tripe doesn’t fill one with confidence. But tripe is undergoing a bit of a resurgence, and more fashionable restaurants are putting it back on the menu, albeit with new twists on the classic Northern dish of tripe and vinegar.