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Street Foods Around the World
While Hotels has plenty of five-star fine dining options, most people opt to eat street food in the city's inexpensive hawker centers, which are open-air food courts where vendors prepare everything from Malaysian curries to Indian roti and Chinese noodle soups.
CHICKEN 65: INDIA
Street Food In India
Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as a entree, or quick snack .The flavour of the dish comes from ginger, garlic, red chilles and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. Curry leaves play an important role in the flavor.
Complete Guide to Indian Cooking and Entertaining
The author has received extensive heartwarming feedback from users around the world since the first publication of the book over three years ago. There have also been some very good suggestions for improvement. The third printing - available since December 2010 - has the following improvements incorporated:
* All the ingredients now appear in the order of use
* The Contents now lists both Indian and English names of the dishes
Street Food In Singapore
Chilli crab is a seafood dish popular in Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on World's 50 most delicious foods compiled by CNN Go in 2011.
Singapore Cooking: Fabulous Recipes from Asia's Food Capital
An abiding Singaporean passion, food is a central part of life on this multicultural island. Singapore Cooking is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad).
Vada Pav, India
Street Food In India
If you have to pick one city that epitomizes Indian street food culture, go with Mumbai (formerly Bombay). This Western coastal city is perched on the Arabian Sea, and Chowpatty Beach is the sunset destination for locals and tourists craving spicy, soul-satisfying street food
Vada pav, sometimes spelled wada pav or vada paav, is a popular spicy vegetarian fast food dish native to the Indian state of Maharashtra. It is originated in Mumbai. It consists of a batata vada sandwiched between two slices of a pav. The compound word batata vada refers in Marathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun. It is also known as an Indian burger.
Madhur Jaffrey's Quick & Easy Indian Cooking
With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking, this terrific volume boasts a tantalizing array of appetizers, entres, beverages, and desserts for every occasion.
Chicken Rice, Singapore
Street Food In Singapore
Hainanese chicken rice is a dish of Chinese origin, most commonly associated with Hainanese, Malaysian and Singaporean cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken, due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Chicken rice in Malaysia is available in many Chinese coffee shops or restaurants or street hawker stalls, but also chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.
Chicken rice is beautiful in its simplicity. The dish is nothing more than poached chicken served over rice. But the flavors combine to create one of the world's most satisfying breakfasts, lunches or dinners. The chicken is poached on a low simmer in a gingery broth until perfectly cooked, still moist and juicy. The same broth is also used to simmer the jasmine rice, after it's been sautéed in ginger and garlic. Slices of chicken are served over rice with a side of broth, sliced cucumber and hot sauce. Source: http://www.fodors.com/news/12-musttry-street-foods-around-the-world-7119.html - Ferber
Jerk Chicken, Jamaica
Street Food In Jamaica
Jamaica's Boston Bay is the home of jerk chicken, and you'll find it being cooked there in large BBQ pits. Real jerk chicken is smoked, not grilled, over the native pimento wood, the same tree that gives us allspice. The chicken pieces are laid directly on top of green pimento logs, covered with metal sheets and smoked to a fall-off-the-bone-tender state using indirect heat from the smoldering coals beneath. Source: http://www.seriouseats.com/2012/12/learning-the-secrets-of-authentic-jerk-chicken-jamaica.html - Rothman
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
Street Food In Mexico
In central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca). Oaxaca cheese is a stringy cheese that comes from Mexico. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and Mexican sour cream. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to or even substituting cheese.
These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have: avocado or guacamole, chopped onion, tomato, serrano chiles and cilantro are the most common. Salsas may also be added as a topping
Crepes and Galettes, France
Street Food In France
A crepe or crepe is a type of very thin pancake, usually made from wheat flour (crepes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crepes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Crepes are served with a variety of fillings, from the most simple with only sugar to flambéed crepes Suzette or elaborate savoury galettes.
Pork Satay, Thailand
Street Food In Thailand
Satay, modern Indonesian and Malay spelling sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Authentic pork satay is marinated in a sweet and spicy paste of lemongrass, shallots, garlic, red chilies, galangal (a ginger-like spice) and fish sauce. While grilling, the pork skewers are brushed with coconut milk for a silky finish.
Banh Mi, Vietnam
Street Food In Vietnam
Banh mi is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its Western counterpart, with a thinner crust. It is sometimes metonymous with a food item known as a "Vietnamese sandwich" or "Vietnamese Po-boy," for which the bánh mì serves as the bread wrapper
(Isaw) Chicken Intestines, Philippines
Street Food In Philippines
Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times. They are then either boiled, then grilled, or immediately grilled on sticks. They are usually dipped in suka/sukang pinakurat (Filipino term for vinegar with onions, peppers, and other spices) then eaten. They are usually sold by vendors on the street corners in afternoons.
Street Food In China
The grasshopper is an insect of the suborder Caelifera in the order Orthoptera. To distinguish it from bush crickets or katydids, it is sometimes referred to as the short-horned grasshopper. Species that change colour and behaviour at high population densities are called locusts.
The Wisdom of the Chinese Kitchen
with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune.
Hainanese chicken rice
Street Food In China
Hainanese chicken rice is a dish of Chinese origin, most commonly associated with Hainanese, Malaysian and Singaporean cuisines, although it is also popular in Thailand. It is based on a well-known Hainanese dish called Wenchang chicken, due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).
Chinese Cuisine: Cantonese Style
This book includes a step by step instruction photos which would be good for beginners. It contains simple recipes that are quick and easy to follow.
Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.
Banh Mi Sandwiches, Vietnam
Street Food In Vietnam
Bánh mì is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette, therefore the term bánh mì is synonymous with this type of bread. The bánh mì is usually more airy than its Western counterpart, with a thinner crust. It is sometimes metonymous with a food item known as a "Vietnamese sandwich" or "Vietnamese Po-boy," for which the bánh mì serves as the bread wrapper.
Shanghai Dumplings, China
Street Food In China
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons resemble meatballs with a thin dough covering.
Authentic Chinese Cuisine
This book stands out among the many Chinese vegetarian cookbooks available with its many innovative recipes for vegetarian "mock meat" dishes, just like those you'd enjoy in Buddhist restaurants. These recipes are as authentic as possible, without calling for extremely exotic ingredients that may be very hard for anyone outside of a large city to find.
Best-selling cookbook author Bryanna Clark Grogan, well known for her in-depth exploration of global cuisine, generously shares her knowledge of Chinese ingredients and cooking techniques...
Street Food In Bangkok
The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
Mint Tea, Morocco
Street Food In Morocco
South African Food
The Food of India
Amazing Heart-Shaped Natural Features
Peppermint tea is an herbal tea made from an infusion of peppermint, Mentha piperita. It is sometimes called mint tea. It is naturally caffeine-free. A tea made from blending peppermint and spearmint leaves is referred to as doublemint tea.
Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora
With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook