Life N Style

Balut
Not for the faint-hearted (or animal lovers) this dish consists of a fertilised chicken or duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It's mostly sold by street vendors and commonly sold as streetfood in the Philippines.

Bheja fry
A common delicacy in the Indian subcontinent, Bheja Fry transliterates to 'Fried Brain' and is essentially lamb brain cooked with onion, herbs and spices. In other cultures, brains used for nourishment include those of squirrels, horses, cattle, monkeys, chickens and goats. In Indonesia, beef brain curry is considered a delicacy.

Tiet canh
This is a Vietnamese raw blood soup and a common sight throughout the country. Rich in protein, and with a slightly metallic flavour, tiet canh is made from raw blood, usually from a duck and sprinkled with crushed peanuts. However, it's popularity began to wane with the spread of the bird flu epidemic throughout Asia

Haggis
This Scottish dish is made from sheep's heart, liver and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock. The mixture is then traditionally boiled in the animal's stomach for approximately three hours.

Casu Marzu
This is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu means "rotten cheese" in Sardinian and is known colloquially as maggot cheese.

Fried spiders
Most people would run away from these eight-legged creepy crawlies, but not in Cambodia. Locals in some consider fried spiders a specialty and eat them as a tasty snack. The origin of the deadly delicacy is not really confirmed, but some say it is due to lack of food during the Khmer Rouge rule.