Street Food E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Beschreibung

Take your taste buds on an appetizing adventure with this mouth-watering collection of the best and most-authentic street food dishes. Long gone are the days of having to visit top-notch restaurants in order to try the excellent cuisine a country has to offer. With the soaring popularity of street food – ready-to-eat and portable, finger-licking dishes – you can stroll through bustling market stalls anywhere in the world and choose amazing dishes from foodie vendors that tempt you with their wonderful aromas and first-rate flavours. Head to the streets of Mexico for a buttery corn-on-the-cob or a tasty taco, to China for some sticky pork bao buns or walk the alleyways of Italy for arancini bites or a cooling scoop of gelato. When you're looking to find a country's most-loved foods, the options are varied, vibrant and inviting for everyone. As you delve into the recipes in this book, you and your kitchen will be transported to taste deliciously different street food and, with each chapter – from An Asian Adventure to Experience India, European Cuisine to Tastes of the Americas – you'll discover how to create the exquisite yet everyday dishes that each culture does best.

Leseprobe

STREETfood

STREETfood

MOUTH-WATERING RECIPES FOR QUICK BITES & MOBILE SNACKS FROM AROUND THE WORLD

Senior designer Sonya Nathoo

Editor Sarah Vaughan

Picture researcher Christina Borsi

Production David Hearn

Art director Leslie Harrington

Editorial director Julia Charles

Publisher Cindy Richards

Indexer Hilary Bird

First published in 2020 by

Ryland Peters & Small

20–21 Jockey’s Fields, London WC1R 4BW

and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Sarah Vaughan. Text copyright © Valerie Aikman-Smith, Brontë Aurell, Miranda Ballard, Ghillie Basan, Jordan Bourke, Maxine Clark, Ursula Ferrigno, Ben Fordham & Felipe Fuentes Cruz, Dunja Gulin, Carol Hilker, Vicky Jones, Jackie Kearney, Jenny Linford, Loretta Liu, Uyen Luu, Jane Mason, Theo A. Michaels, Hannah Miles, Miisa Mink, Nitisha Patel, Louise Pickford, James Porter, Annie Rigg, Laura Washburn Hutton. All other text copyright © Ryland Peters & Small 2020.

Design and commissioned photography copyright © Ryland Peters & Small 2020 (see page 160 for a full list of credits).

eISBN: 978-1-78879-271-4

ISBN: 978-1-78879-216-5

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however, it is important to work with one set of measurements only and not alternate between the two within a recipe.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the elderly, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm, soapy water before using.

CONTENTS

INTRODUCTION

TASTES OF THE AMERICAS

EUROPEAN CUISINE

FLAVOURS OF AFRICA & THE MIDDLE EAST

AN ASIAN ADVENTURE

EXPERIENCE INDIA

INDEX

CREDITS

INTRODUCTION

Long gone are the days of having to visit top-notch restaurants in order to try the excellent and diverse cuisine that a country and its culture has to offer. Today, with the soaring popularity of street food – ready-to-eat, portable, finger-licking dishes – you can stroll through bustling market stalls, visit street-side cafés or seek out pop-ups and foodie festivals anywhere in the world and choose from the deliciously different foods that vendors are sure to tempt you with. When you come across the wonderful aromas and first-rate flavours, not only are you guaranteed to turn your head in hungry curiosity, but you will often find that each recipe provides an insight into the food traditions of that country, and even showcase the regional variations of its most well-known dishes.

As you read each chapter of this book, you can sit back and plan a foodie adventure of your own as you discover some of the favourite and most authentic eat-me-now snacks, mid-morning treats and lunch-time bites from each part of the world. Starting off in Tastes of the Americas, you can head to the streets of Mexico for buttery corn elotes or a tasty fish taco, to Buffalo in New York for some red hot chicken wings and on to Hawaii for a modern twist on traditional seafood poke. Next, take a ravenous road trip through European Cuisine for some best-of-British fish and chips or Grecian crispy filo rolls – with a bit of Spanish paella, Italian pizza and Polish pierogi along the way! Moving on to Flavours of Africa & the Middle East you’ll sample the sticky-sweet, nut-filled baklava from Turkey, a hearty tagine from the colourful markets of Morocco and – a true classic across many regions in the Middle East – moreish falafel bites. Travel east and expand your taste buds’ horizons even further with the zingy and fresh chow found in An Asian Adventure – make your own trendy veggie clamshell bao buns, a better-than-any-take-away pad Thai or a satisfyingly slurpy Japanese ramen bowl. And, finally, recreate the scrumptious dishes from what is probably the home of some of the most-loved street foods of them all in Experience India. From perfect potato samosas and crispy courgette and onion bhajis, to luscious lamb kathi rolls and Amritsari fish pakoras – they’re so good you can smell the aromatic spices already!

When you’re searching for a country’s most-cherished and creative foods, the options from street-side vendors are varied, vibrant and inviting for everyone. So, as you delve into the flavourful recipes in this book, you and your kitchen will be transported on a tasty trip around the world to experience the exquisite yet everyday dishes that each culture does best.

TASTES OF THE AMERICAS

Poke Inari Cups

TRADITIONAL HAWAIIAN POKE — CUTS OF RAW FISH ‘COOKED’ BY ITS SEASONING AND SERVED AS A SNACK — IS SIMILAR TO PERUVIAN CEVICHE OR ITALIAN CARPACCIO. TODAY, YOU’LL FIND POKE IS HEAVILY INFLUENCED BY SWEET–SOUR ASIAN FLAVOURS.

SUSHI RICE

250 g/1½ cups sushi rice

1 teaspoon salt

2 tablespoons white sugar

3 tablespoons rice vinegar

2 tablespoons mirin

PRAWN/SHRIMP POKE

500 g/1 lb. 2 oz. very fresh raw prawns/shrimp, peeled

freshly squeezed juice of 1 lime

2 teaspoons yuzu

2 tablespoons coriander seeds

1 red onion, very thinly sliced

2 tablespoons shoyu

1 teaspoon chia seeds

1 teaspoon crumbed nori seaweed

TO SERVE

12 inari pouches (also called inari pockets or wraps)

2 tablespoons tobiko (fish roe)

2 tablespoons nori seaweed

3 tablespoons bean curd

3 spring onions/scallions, finely sliced

Sriracha chilli sauce

3 small chillies/chiles, finely diced

Serves 4

First prepare the sushi rice. Rinse the rice at least three times in cold water. Place in a medium-sized pan with 500 ml/2 cups water and bring to a boil. After the water reaches boiling point, reduce the heat to a low simmer and cover with a lid. The rice should absorb all the water and be tender after 20 minutes.

Meanwhile, combine the salt, sugar, rice vinegar and mirin in a bowl.

Tip the rice out of the pan onto a baking sheet and spread out so that it cools quickly. You can aid the cooling process by fanning the rice. While fanning, gently pour over the vinegar mixture and combine by running through the rice with a fork. Set aside until ready to serve.

To make the prawn/shrimp poke, place the raw peeled prawns/shrimp in a bowl with the lime juice and yuzu. Marinate for 30–60 minutes.

Toast the coriander seeds in a dry frying pan/skillet, stirring to ensure they do not burn, then grind using a pestle and mortar. Add to the marinade with the red onion for a final 15 minutes of marinating. Just before serving, add the shoyu, chia seeds and nori seaweed.

To serve, take an inari pouch and shape into a top-loadable cup. Put a little sushi rice in the bottom, fill with the prawn/shrimp poke. Add tobiko, nori and a small amount of bean curd, and top with spring onions/scallions. Repeat to make 11 more cups. Pour a little poke marinade into each cup to moisten.

Have Sriracha, finely diced chillies/chiles and more marinade on the side for seasoning to taste.

Mackerel Ceviche with Fresh Rolls

WIDELY CLAIMED TO HAVE ITS ORIGINS IN PERU, CEVICHE IS SOMETHING OF A NATIONAL DISH THAT IS ENJOYED ALONG ALL THE COASTAL REGIONS OF LATIN AMERICA AND, IN RECENT DECADES IT HAS GAINED POPULARITY THROUGHOUT THE REST OF THE WORLD. THIS RECIPE DOESN’T REQUIRE ANY COOKING AS SUCH — THE FISH IS ‘COOKED’ BY ITS ACIDIC MARINADE — SO IT’S IDEAL FOR ALFRESCO DINING.

FISH

1 lemongrass stalk, finely chopped

freshly squeezed juice of 1½ limes and grated zest of 1 lime

4 tablespoons orange juice

2 teaspoons sugar

½ shallot, finely chopped

½ Bird’s Eye chilli/chile

2 teaspoons fish sauce

2 large mackerel fillets (about 200 g/7 oz.)

GARNISHES

beansprouts

sawtooth, finely chopped (optional) or Thai sweet basil

fresh mint

crushed roasted salted peanuts

Bird’s Eye chillies/chiles, seeded and sliced

DIPPING SAUCE

¼ pineapple, peeled

2 tablespoons fish sauce

2 Bird’s Eye chillies/chiles, seeded and sliced

2 garlic cloves

2 tablespoons cider vinegar

2 tablespoons sugar

FILLING

100 g/3½ oz. thin rice vermicelli

a pinch of salt

a dash of vinegar

4–6 rice paper/edible wafer paper sheets, about 16 cm/6 inches

shiso/perilla leaves (optional)

cockscomb mint (optional)

fresh mint

coriander/cilantro

Makes 4–6

For the fish, combine all the ingredients, except the mackerel, in a bowl. With a sharp knife, cut the mackerel on the diagonal, against the grain, into thin slices. Marinate in the bowl for 10–15 minutes, turning the slices gently halfway through.

Next, prepare the garnishes. Blanch the beansprouts in a saucepan of boiling water for 1 minute.

When the fish is ready (it should be ‘cooked’ on the outside and raw on the inside). Sprinkle with the sawtooth, mint, peanuts and chillies/chiles.

For the dipping sauce, blitz all the ingredients together in a blender.

Finally, for the filling, put the rice vermicelli, a pinch of salt and a dash of vinegar in a bowl or pan of boiling water, cover and let cook for 5–10 minutes, until soft. Drain and rinse with hot water.

Pour some warm water into a tray deep and large enough to submerge the rice paper/edible wafer paper sheets.

Dip a rice paper/edible wafer paper sheet in the water, put on a plate, fill with the fish, beansprouts and remaining filling ingredients and serve with the dipping sauce.

Dry-rubbed Pulled Pork

PULLED PORK IS A STAPLE OF SOUTHERN COOKING AND MAKES FOR A MEAN LUNCH WHEN SERVED WITH LASHINGS OF BBQ SAUCE IN A CRUSTY ROLL. YOU’LL NEED TO START THE DAY BEFORE SERVING TO ENSURE AMPLE TIME FOR THE DRY RUB TO DO ITS WORK.

1 pork rack, about 5 or 6 bones (about 1.5 kg/3½ lbs.)

2 tablespoons sea salt

2 tablespoons dark soft/packed brown sugar

2 teaspoons paprika

½ teaspoon cayenne pepper

3 tablespoons brandy

Chunky BBQ Sauce, to serve (see below)

CHUNKY BBQ SAUCE

50 g/3½ tablespoons butter

1 onion, chopped

2 teaspoons tomato purée/paste

2 tablespoons soft/packed brown sugar

1 teaspoon paprika

a pinch of chipotle powder

2 teaspoons Worcestershire sauce

1 teaspoon English/hot mustard powder

2 tablespoons white wine vinegar

a pinch each of sea salt and freshly ground black pepper

Serves 4

Remove the fat along the top of the pork rack using a sharp knife, and set it aside. Mix the salt, sugar, paprika and cayenne pepper in a bowl and rub most of this mixture over the joint – be sure to get in-between the trimmed bones. Place the layer of fat back on top of the rack, then rub the remaining seasoning mixture over it. Wrap the joint in clingfilm/plastic wrap and leave in the fridge overnight or for at least 3 hours.

Preheat the oven to 200˚C (400˚F) Gas 6.

Unwrap the joint and put it in an ovenproof dish. Drizzle the brandy over the top. Roast in the preheated oven for 25–30 minutes, so the outside begins to brown. Reduce the oven temperature down to 120˚C (250˚F) Gas ½. Remove the dish from the oven and transfer the joint onto some foil. Wrap the foil over the joint, enclosing the meat, then return it to the dish. Pour in water around the edge so that it’s about 2-cm/¾-inch high. Return to the oven and cook for an additional 3 hours.

Meanwhile, make the Chunky BBQ Sauce. Melt the butter in a frying pan/skillet over medium heat, add the onion and fry until soft and browned. Add the tomato purée/paste, sugar, paprika and chipotle powder, and stir well. Add the Worcestershire sauce, mustard powder and vinegar, and season with salt and pepper. When it bubbles, pour in 150 ml/⅔ cup water, increase the heat to high and bring to a boil. Let it boil, uncovered, for 10 minutes, until the mixture reduces and thickens. Remove from the heat and let cool, then whizz it in a food processor.

Next, remove the pork from the oven. Open the foil and test the meat – put a fork into the side of the joint and twist; if the meat is still solid and doesn’t shred at all, it needs longer in the oven. If so, return it to the oven and check again after 30 minutes. When it’s ready, the joint won’t fall apart at the sides, but you should be able to turn the fork and see the pork meat start to shred.

At this stage, turn the oven back up to 200˚C (400˚F) Gas 6. Undo the foil and remove the layer of fat from the top of the joint, then, with the foil still open, return it to the hot oven for 20 minutes, until the top is crisp. Remove from the oven, slice the joint between the bones and serve it as chops, or strip the meat off the bone, pull/shred it, then serve in a crusty bread roll with the Chunky BBQ Sauce.

EGg ROLlS

THERE IS SOMETHING SO SATISFYING ABOUT AN EGG ROLL. MAYBE IT’S THE CRUNCH; MAYBE IT’S SOMETHING ABOUT HOW PORK AND CABBAGE COME TOGETHER WHEN HUGGED IN BETWEEN EGG ROLL WRAPPERS AND DEEP FRIED. WHATEVER IT IS, THIS CHINESE–INFLUENCED COMBO — THOUGHT TO HAVE BEEN CREATED BY THE FIRST CHINESE SETTLERS IN NEW YORK — IS DELICIOUS!

3 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon ground ginger

1 teaspoon garlic powder

450 g/1 lb. pork shoulder

2 tablespoons plain/all-purpose flour

2 tablespoons water

120 g/2 cups cabbage, shredded

1 medium carrot, shredded

8 x 18-cm/7-inch square egg roll wrappers

1 litre/quart peanut oil, for frying

2 tablespoons sesame seeds (optional)

SWEET & SOUR SAUCE

1 tablespoon soy sauce

1 tablespoon water

3½ tablespoons sugar

3½ tablespoons white vinegar

zest of 1 orange

an instant-read thermometer

MAKES 8

Preheat the oven to 180°C (350°F) Gas 4.

Spread the olive oil, salt, ground black pepper, ginger and garlic powder on the pork shoulder.

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 160°C (325°F) Gas 3. Continue to cook until an instant-read thermometer inserted into the shoulder reads 85°C (185°F), about 1–2 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. Shred the pork.

Combine the flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and shredded pork and mix them together.

Lay out one egg roll wrapper with a corner pointed toward you. Place about 20 g/¼ cup of the cabbage, carrot and shredded pork mixture onto the wrapper and fold the corner up over the mixture. Fold the left and right corners toward the centre and continue to roll. Brush a bit of the flour paste on the final corner to help seal.

In a large frying pan/skillet, heat the peanut oil to about 190°C (375°F). Place the egg rolls into the heated oil and fry, turning occasionally, until golden brown. Remove from the oil and drain on kitchen paper/paper towels or a wire rack. Put on a serving plate and top with sesame seeds if desired.

To make the Sweet and Sour Sauce, mix all the ingredients together in a small mixing bowl. Transfer to a small saucepan and bring to a boil, then remove from the heat. Pour the sauce into a small bowl ready to dip the egg rolls into.

Red Hot Buffalo Wings

BE READY TO GET YOUR HANDS DIRTY WITH THIS TREAT! FRANK’S RED HOT BUFFALO SAUCE WAS THE ‘SECRET’ INGREDIENT USED TO CREATE THE ORIGINAL BUFFALO WINGS IN BUFFALO, NEW YORK. ESSENTIALLY IT’S HOT SAUCE MADE WITH CAYENNE PEPPER…PHEW!

canola or peanut oil, for frying

1.8 kg/4 lbs. chicken wings, halved at the joints, tips removed

170 g/1 stick plus 4 tablespoons butter

250 ml/1 cup hot sauce, such as Frank’s Red Hot Original Cayenne Pepper Sauce®

celery and carrot sticks, to serve

BLUE CHEESE DIP

150 g/1 cup crumbled blue cheese

150 g/¾ cup mayonnaise

120 ml/½ cup sour/soured cream

Serves 4–6

First make the Blue Cheese Dip. Place all the ingredients in a medium bowl and beat until combined. Refrigerate before serving.

Next, prepare the wings. Preheat the oven to 100ºC (200ºF) Gas ¼. Preheat the oil in a deep fryer set to 180ºC (350ºF).

Dry the wings thoroughly with kitchen paper/paper towels. Working in batches, fry the wings for about 12 minutes until golden brown and the juices run clear when the thickest part is pierced to the bone. Transfer the cooked wings to a wire rack set over a baking sheet, and place in the oven to keep warm until all wings are fried.

Heat the butter in a 30-cm/12-inch deep frying pan/skillet over a medium heat. Stir in the hot sauce until smooth, then add the wings, and toss until completely coated. Serve the wings in a large bowl with Blue Cheese Dip and celery and carrot sticks on the side.