Best Palauan Foods
Tama is a Palauan specialty made with eggs, milk, flour, sugar, baking powder, and salt. The batter is typically flavored with vanilla, then fried in hot oil until it browns. This tasty fritter usually has a spherical shape and is characterized by a sweet flavor, a soft and spongy interior, and a crunchy, crispy layer on the outside.
Ulkoy are deep-fried Palauan shrimp and squash fritters with a crunchy texture. In Palau, they are a national favorite along with being a delicious treat for the tourists. These fritters are usually additionally flavored with a zesty Creole seasoning, salt, cayenne pepper, and freshly chopped parsley leaves.
EVEN THOUGH THERE'S STILL NO EVIDENCE FOR THE CORRELATION BETWEEN THIS DISH AND CORONAVIRUS, NOR IS THERE A SINGLE CASE OF CORONAVIRUS INFECTION IN PALAU, IT'S A KNOWN FACT THAT FRUIT BATS HARBOR MORE VIRUSES THAN IT WAS PREVIOUSLY THOUGHT, SO IT'S RECOMMENDED TO EXERCISE CAUTION BEFORE ORDERING OR EATING THIS DISH.
Fruit bat soup is a Palau delicacy made with small fruit bats who reside in forested areas at the top of trees. They consume nectar, flowers, and wild fruits, helping with the distribution of seeds during the process. The bats' diet of flowers and fruits also results in their meat being sweeter than the meat of other bats.
MOST ICONIC Fruit Bat Soup
Udon is a Palauan dish made with a soy sauce-based broth and spaghetti pasta, since it is easier to acquire it than the authentic udon noodles. The dish has less broth than the Japanese udon, and it is more similar to Okinawa soba.
The dish is called udon due to the presence of former Japanese administration in Palau.
Although rösti is a term that is mainly used in the German-speaking parts of Switzerland, referring to a small potato patty, the Palauans have supposedly adopted both the term and the recipe from the Germans and substituted the potatoes with taro root, which is heavily represented in the Pacific Islands cuisine.
The taro root is peeled, grated, then combined with onions, salt, and pepper into a homogenous mixture. It is then fried in oil on each side until golden-brown in color and served while still hot, making for a quick snack or a tasty side dish.
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