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Category Archives: Food and drink

International Street Food

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Mint Tea, Morocco

Phototograph by Cezary Wojtkowski, My Shot

Glasses filled to the rim with mint, and a healthy helping of sugar, stand ready for the preparation of Morocco’s distinctive green tea. The beverage refreshes the spirit on a hot day in Marrakech, but it’s far more than a thirst quencher. The tea’s preparation and enjoyment are an essential part of the Moroccan culture and a “must-try” experience for any visitor.

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Miaokou Night Market, Taiwan

Photograph by Neil Wade, My Shot

Chilung’s Miaokou Night Market has an old temple at its center, but the main focus here is feasting. The market’s yellow lanterns illuminate a mouthwatering array of traditional Taiwanese snack foods, including savory noodle soups, oyster omelets, snails, sticky rice, and tripe. Taiwanese and tourists alike say no visit is complete without a fruity “bubble ice” dessert—black plum is a local favorite.

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Shanghai Dumplings, China

Photograph by Justin Guariglia

A Shanghai street vendor serves up a freshly fried helping of the city’s favorite snack—dumplings. The treats are ubiquitous in Shanghai, available in many flavors and combinations.

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Noodles, Thailand

Photograph by Dean McCartney, My Shot

A strainer full of noodles, fresh off an open fire, commands the total concentration of a cook in Bangkok’s Chinatown. The skill of such street chefs, and the aroma of their creations, proves irresistible to many passersby.

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Chicken Intestines, Philippines

Photograph by Jun Aviles, My Shot

Filipino food vendors created this heaping helping of isaw manok, skewered chicken intestines that are first marinated and later grilled or deep fried to perfection. The snack is typically served with sweet, sour, or spicy sauces.

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Beach Food, India

Photograph by Anne Kohl, My Shot

When beachgoers in Goa need a break, tasty treats like these are always close at hand. Unlimited supplies of samosas, chicken, cool drinks, and other favorite Indian fare are found at Anjuna Beach—a onetime hippie haven that still draws sun-loving, fun-loving travelers from around the world.

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Grasshoppers, China

Photograph by Boaz Meiri, My Shot

Chinese street foods, like this “bouquet” of skewered grasshoppers, often raise Western eyebrows. But insect eating isn’t as unusual as you might imagine. The UN’s Food and Agriculture Organization estimates that more than 1,400 protein-rich insect species are regularly enjoyed by humans around the world.

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Banh Mi Sandwiches, Vietnam

Photograph by Tim Hall/Photo Library

Serving with a smile, a Vietnamese vendor taps a colonial legacy to create an irresistible street cuisine. Banh mi sandwiches, like these in Nhatrang, feature French baguettes filled with a tasty variety of meats and vegetables. They are eagerly consumed across Vietnam, especially for breakfast or lunch.

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Sausages, Germany

Photograph by Olivia Sari, My Shot

Only the best of the wurst are served at this German imbissstand. Merrymakers at this Sachsenhausen festival devour bratwurst, bockwurst, and other sausage delicacies while washing them down with beer.

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Ceviche, Peru

Photograph by Abraham Nowitz

A cook prepares ceviche in the seaside town of Máncora, Peru. Popular throughout Latin America, ceviche is made by using the juice of citrus, in this case limes, to pickle and “cook” a mix of raw fish and seafood.

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Roasted Pigs, Cambodia

Photograph by Mark Ikin, My Shot

Visitors needn’t speak Khmer in order to understand the menu of this street-side food stand in Phnom Penh, Cambodia. Pork is the most widely eaten meat in the world. Austria eats the most per capita, followed by Spain and Denmark.

 

Penang, Malaysia

Photograph by Srinivasan Ramakrishnan, My Shot

This is a Chinese hot pot, or steamboat, photographed in Penang, Malaysia.

 

Pratunam, Thailand

Photograph by Thanh Lai, My Shot

I was walking around the streets in Pratunam, Thailand, at 11 p.m. looking for street food. My older sister (with a look of shock and excitement) tells me this vendor has been here at the exact same spot for 25-plus years making fried doughnuts.

Melaka City, Malaysia

Photograph by Edgar Alan Yap, My Shot

An assortment of street food is laid out at the weekly Jonker Walk Night Market in Melaka City, Malaysia.

 

Beijing, China

Photograph by Douglas Bakshian, My Shot

I saw these grilled scorpions at a festival in Beijing. Their upward pointing claws created a satanic image, like the devil’s pitchfork. Besides the jumbo black ones, and the bite-size whites, you could follow up with a snack of grilled locusts. I was not feeling adventurous.

Pakistan

Photograph by Pervaiz Saeed, My Shot

This variation of flatbread, made from ground wholemeal flour, is a popular part of Pakistani cuisine. Here the cooked roti is being removed from the heated pit with the help of thin metal rods.

 

Hyderabad, India

Photograph by Rakesh Kalyankar, My Shot

Sugar- and cream-filled savory, at a bakery in Hyderabad, India

 

China

Photograph by Min Shi, My Shot

Grilled pachyrhizus is a popular food in the northern part of China.

 

Kolkata, India

Photograph by Mahfuzul Hasan Bhuiyan, My Shot

Street food is very popular with tourists in India, especially in Kolkata. Varieties of food and fruit juice shops attract tourists. Shops also create a colorful environment, which creates a competition to sell products. This shot was taken in a street in Kolkata.

 

Harbin, China

Photograph by Hjortur Valgeirsson, My Shot

The picture was taken on the streets of Harbin in northern China in January 2011. The temperature in the city reaches minus 30°C. Street vendors line the streets selling sugared apples, candy floss, and even ice cream. This lady covers her face and is dressed in multiple layers to sustain the cold. The heat from the cooking and the breathing from the staff create an ever-present mist evaporating from the small cubicle. Taken with an EOS 7D, with Tamron 17-50mm 2.8 lens.

 

Seoul, South Korea

Photograph by Michael Robinson, My Shot

This gives new meaning to “fried fish.”

 

Taipei City, Taiwan

Photograph by Steven Domjancic, My Shot

Interesting looking hot dogs are sold by this vendor in a small town just outside of Taipei City.

 

Gujarat, India

Photograph by Sahil Lodha, My Shot

Somewhere in the vast and barren desert of Rann of Kutch in western Gujarat, a lady prepares roti for lunch for her family.

 

Hoi An, Vietnam

Photograph by Eric Cheung, My Shot

I captured this photo on a street in Hoi An, Vietnam.

 

Delhi, India

Photograph by Romeo Wee Edong, My Shot

Street food in Old Delhi

 

Malaysia

Photograph by Wahyudhy Zukara, My Shot

A rich historical heritage has evidently resulted in an exotic cuisine. This picture of jackfruit was taken in my hometown of Terengganu, Malaysia, during a wedding feast.

 

Tamil Nadu, India

Photograph by Thirumurugan Ponnusamy, My Shot

As it gets chilly and cold even at midday in the mountains, these warm, hard-to-resist corn kernels really sell like hotcakes among the local tourists in Yercaud Hills, Tamil Nadu, India.

 

Beijing, China

Photograph by Liz Chivvis, My Shot

On a trip to Beijing, we visited Wangfujing Street and I snapped this shot of one of the vendors and his starfish on a stick, waiting to be fried.

 

Beijing, China

Photograph by Han Chong, Your Shot

Scorpions to be fried in Wangfujing Street, Beijing, China. In  China, deep-fried scorpions are a delicious food.

 

Yangon, Myanmar (Burma)

Photograph by Shashwat Saraf, My Shot

All the different parts of the pig are being sold on bamboo sticks on a street of Yangon.

 

Hong Kong

Photograph by Mike Bove, My Shot

At the Shim Shui Po marketplace in Hong Kong, I tried to slide in and grab a shot really quick without being noticed.  I do not believe I was successful.

 

Yunnan, China

Photograph by Wen Ye, My Shot

A woman making a buckwheat pie on a slate in Qiunatong village, Yunnan, southwest China, near Myanmar (Burma)

 
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Posted by on August 25, 2012 in Food and drink, Travel

 

Otak Recipe

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Otak-otak (otah-otah) is a South East Asian delight, popular in Singapore, Malaysia & Indonesia, and consist of fish paste with spices wrapped & grilled in fragrant banana leaves. My family loves my home-made otak-otak because of the fresh fish used in the fish paste mixture. If your kids/family do not take chilli, you can make your own non-spicy version. It is great as a snack on its own, or served with Nasi Lemak (local rice cooked in coconut milk). Instead of grilling them the conventional way over a charcoal fire which really smokes and stinks the kitchen, I do so in the oven and the result is just as good.

Otak-Otak Recipe

  • Serves: makes 8 to 10 large otak-otak
  • Prep: 40 mins
  • Cook: 12 mins

Otak-otak is a South East Asian delight,  made of spicy fish paste wrapped & grilled in fragrant banana leaves.

Ingredients

  • 100 grams tengirri fish meat (spanish mackerel) or any white fish you like
  • 150 grams shallots
  • 4 candlenuts
  • 5 kaffir lime leaves finely snipped
  • 1 stalk lemongrass outer green leaves removed, sliced as thinly as possible
  • 3 cloves garlic peeled
  • 10 grams belacan (dried shrimp paste)
  • 15 grams galangal (blue ginger) sliced
  • 10 dried chilli soaked in water to soften & sliced
  • 2 tbsp vegetable oil
  • 1 egg white
  • 1/2  tsp curry powder
  • 1/2 tsp tumeric powder
  • 2 tbsp rice flour
  • 1-2 tbsp corn flour/starch
  • 1/2 tbsp coconut cream or milk

Instructions

  1. Add fish meat to blender and give it a few pulses. If you don’t have a blender, you can use a knife to chop the flesh to smaller bits. Set aside.
  2. Add shallots, candlenuts, lime leaves, lemongrass, garlic, belacan, galangal, dried chilli and oil in an electric blender. Grind until you get a smooth paste.
  3. Place blended paste in a stain-proof mixing bowl and add egg white, curry powder, tumeric powder, rice flour, corn flour and coconut cream. Mix well.
  4. Return fish meat you prepared in step 1 into the spice mixture; mix well. Your otak-otak paste is ready.
  5. Soak banana leaves in hot water till softened and wipe dry with kitchen towel before use. Cut to 25x20cm sizes. The longer width must run parallel to the lines of the banana leaf.
  6. Place about 2 ½ tbsp otak-otak paste in the center of the banana leaf.
  7. Fold one edge of the banana leaf to cover the otak paste. You must fold along the lines of the banana leaf and not against, else the banana leaf will crack and break.
  8. Fold the other edge in and press down gently. Use bamboo toothpicks to secure both ends of the otak-otak. Repeat until all the otak-otak paste is used up.
  9. Bake or grill the otak-otak in preheated oven of 200°C (392°F) until the leaves have browned evenly, about10-14 minutes. Tip: Position grill rack nearer the top heating coil.

 
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Posted by on August 15, 2012 in Food and drink, Travel

 

Do you know how to cook the authetic Chinese Fried Rice with Egg (蛋炒饭)?

Here’s how.

A) Use leftover rice (or if you do not have any, cook the rice a day before and store it in the refrigerator overnight)
B) Make sure you use long grain rice.

1) Before you start to heat up your deep pan or wok, add some vegetable oil and 2 beaten eggs into the rice, allow them to soak into the rice for 20 minutes. (Yup, you could use a big mixing bowl to stir the oil and beaten eggs into the rice.)
2) Now, chop all the other ingredients you want to add into the fried rice such as green onions, carrots, onions, garlic, ham, etc.
3) Heat up your deep frying pan or wok, add some vegetable oil. No cold pan/wok can do a good job.
4) Stir-fry chopped onion and garlic first, then add carrots, and ham. Add salt and pepper to taste.
5) Now when the ingredients are cooked in the pan, add the egg-and-oil soaked rice into the pan. Stir-fry them all very quickly.
6) Add the chopped green onion last before you dish the fried rice onto a plate to serve.

SIMPLE and YUMMY! ☻

蛋炒饭 – 传统做法

蛋炒饭将水煮沸后,把洗干净的米倒入水中过滤捞出(一下下就可以了); 然后,把米放在炉子上蒸熟,再放入冰箱冷藏2-3小时,并且不要加盖;炒饭前饭内加少许素油拌匀,让饭粒分开,再倒入一半蛋液拌匀浸泡20分钟;旺火油锅下拌好油和蛋液的米饭,迅速炒匀炒干,使鸡蛋包住每粒米 饭,行话叫“金包银”。

然后下熟青豆及跑马蛋(一般蛋液倒入中火油锅内,不要用炒铲而用筷子在锅里迅速作圆周运动搅拌蛋液,使蛋炒成细小蛋松颗粒起锅,俗 称“跑马蛋”。),加盐、葱花,翻炒片刻后出锅。 这样做出的蛋炒饭,不仅米饭香和蛋香不会混合,而且米是一粒粒分开,不会粘在一起的。

 
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Posted by on June 5, 2012 in Food and drink

 

Chicken teriyaki 照り焼きチキン (Recipe)

Chicken teriyaki 照り焼きチキン is just about the standard item on most Japanese restaurants and takeout menus. If done right, it is a most savoury and delicious accompanient to plain rice. But it can sometimes be too sweet, or, worse still, have the strange tang of vinegar (don’t ask…) that often comes from using bottled sauces. Teriyaki sauce is amazingly simple to make, using only the essential condiments of most Japanese cooking: light soy sauce, mirin, sake and sugar (you can even omit the sake if you like).

You can of course use beef, chicken, prawns or firm tofu for this dish. Adding some vegetables like bean sprouts, thinly sliced carrots and snow peas will also make this a good one-dish meal on top of rice. If using beef, very thinly sliced beef is best for quick cooking on a pan or grill without drying out the meat. For chicken, I prefer to use chicken thighs for the same reason as opposed to chicken breast, which can get too dry. Most supermarkets have skinless and boneless chicken thighs available (or get them from your local butcher).

Ingredients (serves 2):

4 chicken thighs, skinless and boneless
3 tbsp light soy sauce
3 tbsp mirin
2 tbsp sake
3 tsp sugar
Some toasted sesame seeds for garnish (optional)

Method:

1. Trim the chicken thighs of skin and excess fat if needed. Place them in a bowl with the light soy sauce, sake, mirin and sugar. Mix well and leave to marinate in the fridge for at least 30 minutes or overnight.

2. Heat some oil in a frying pan on medium-high heat. Remove the chicken from the bowl, draining off excess marinade, and cook in the pan. Pan fry for about 2 minutes on each side until the chicken is nicely browned.

3. Add 5 tbsp water to te reserve marinade (whatever’s left in the bowl) and pour over the chicken. Cover and simmer on low heat until cooked through, about 2 minutes.

4. Uncover, increase the heat and reduce the sauce to a glaze to coat the chicken (be careful not to burn the sauce). Remove chicken and slice. Pour remaining teriyaki sauce over the chicken and garnish with toasted sesame seeds.

This dish is best served on top of rice so that the teriyaki sauce permeates into and flavours the plain rice. Yum.

 
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Posted by on May 18, 2012 in Food and drink

 

Salad with Chicken Katsu (Recipe)

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Katsu means cutlet, and chicken katsu is deep fried chicken with bread crumbs. But I tried this with salad and they make a great pair! SCRUMPTIOUS!!

Yield: 2 servings
Time: 20 minutes
Ingredients
  • Two pieces of chicken breast (3/4 lb each)
  • 1 cup of flour
  • 1 beaten egg
  • 1 cup Panko (or breadcrumbs)
  • 3 cups of corn/vegetable oil (For deep-frying)

Directions:

1. Open each chicken breast and season both sides with salt and pepper.
2. Heat up corn/vegetable oil in a deep pan.
3. Sprinkle flour on both sides of each chicken breast then dredge in egg. Cover with Panko.
4. Deep-fry each katsu until golden brown, then drain excess oil out. (I lay them over paper-towels.)

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Ingredients for Salad:

  • 1/4 Red cabbage
  • 1 meddium romaine lettuce
  • 1 bell pepper
  • 2 tomatoes
  • 1/2 cucumber
  • 1/2 onion
  • 2 tbsp of dried cranberries
  • 2 tbsp of dried unsalted sunflower seeds
  • 1/2 cup of olives
  • 2 tbsp of balsamic vinegar
  • 1 tbsp of extra virgin olive oil
  • 1/2 cup of feta cheese
  • Sea salt, to taste
  • Black pepper, to taste

Directions:

1. Rinse vegetables and slice them into slices.
2. Toss in olives, dried cranberries, dried sunflower seeds, balsamic vinegar and extra virgin olive oil.
3. Mix the salad well, and pinch in the feta cheese last.
4. Serve with sliced chicken katsu.

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Tomato sauce meatballs (Recipe)

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Tomato sauce and pork meatballs are wonderful partners. If you haven’t tried it before, do give it a go. You’ll know how fantastic the taste is. Making tomato sauce meatballs is quite simple.

Prep time: 10 mins
Cook time: 60 mins
Yield: 3 to 4 serves

Ingredients:

  • 300 g ground pork
  • 1 large egg
  • 3 tsp of salt
  • 3 tsp of oyster sauce
  • 1 tsp of ground pepper
  • 3 cups of corn/vegetable oil (for deep frying)
  • 2 onions, sliced
  • 2 bell peppers, sliced
  • 4 tomatoes
  • 1 tbsp of hard liquor (vodka)

Sauce:

  • 1/2 can of tomato sauce or 3 tbsp of ketchup
  • 1 tbsp of soy sauce
  • 1 tbsp of oyster sauce
  • 2 tsp of sugar
  • 1 tbsp of hard liquor (vodka)
  • 2 tbsp of water
  • freshly grated black pepper, to taste

Thickening:

  • 2 tsp cornflour/corn starch
  • 2 tbsp water

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Directions:

1. Season the ground pork with oyster sauce, salt, pepper, egg and soy sauce. Set aside for 15 minutes.
2. Cut the vegetables – slice onions, bell peppers and tomatoes.
3. Shape the seasoned ground pork into balls by cupping your hand. Set them aside.
4. Heat up corn/vegetable oil in a deep pan.
5. Put the meatballs into the heated oil and deep fry them until they turn brown.
6. Take them out and drain the oil out. (I like to keep used oil for a week for other cooking.)
7. Using the same pan, add the sliced onions in and wash off the stain on the base of the pan from the last deep frying with hard liquor – vodka.
8. Stir-fry the onions until they’re soft and brown, then add the bell peppers and tomatoes.
9. When the vegetables are cooked, add in the deep-fried meatballs, and continue cooking.
10. Add all the ingredients for the sauce in a bowl and stir them well before adding the sauce into the pan of meatballs and vegetables.
11. Cover with a lid and let it cook for 5 minutes.
12. Prepare thickening sauce and add it in.
13. Dish it out and serve with white rice.

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Braised French Onion Chicken

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INGREDIENTS

3 tablespoons unsalted butter
2 pounds onions, sliced into thin half-moons
Kosher salt and freshly ground black pepper
4 garlic cloves, sliced
2 small sprigs thyme, leaves only
4-inch sprig rosemary
2 cups chicken broth, divided
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
3 pounds boneless skinless chicken thighs
2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)

INSTRUCTIONS

1. Melt the butter in a deep 10-inch sauté pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top, at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.

2. When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add 1 cup of the beef or chicken broth. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.

3. Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. (If you don’t have a Dutch oven or another oven-safe dish with a lid, you can use a 9×13-inch baking dish. Just cover it tightly with a double layer of foil.)

4. Heat the oven to 325°F.

5. While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper. When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they’ve developed a golden-brown crust, remove from the pan and set on top of the caramelized onions in the baking dish.

6. Add the remaining 1 cup broth to the pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and put the lid on the baking dish. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.

7.(At this point you can refrigerate the dish for up to 48 hours. Let it sit at room temperature for at least 15 minutes before baking, or else add about 5 minutes to the bake time.)

8. Bake at 325°F for 30 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the lid off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.

 
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Posted by on April 30, 2012 in Food and drink, Health and wellness

 
 
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