Welcome to Thailand, where snacking is not only a way to satisfy your craving, but it’s a leisure way of life.
Throw away your artificial bag of chips and preserved cookies, because fresh bugs are widely available and waiting to be your next snack!
Sometimes edible insects are cooked within certain Thai dishes, but most of the time they are deep fried until reaching a complete state of crispiness, heavily salted, and eaten as a protein enriched snack.
Throughout Thailand you’ll be able to locate carts piled high with freshly cooked bugs, and grabbing an exotic snack is one of the top things to do while you’re in Bangkok!
1. Grasshoppers
Grasshoppers are one of the top attractions on any Thai bug cart. Most of them are around 10 centimeters or so in length and are cooked fully in tact. Eating Method: Plop the entire grasshopper into your mouth in a single bite. How Does It Taste: Forget about potato chips, these guys are way crunchier, more like a deep fried piece of pork skin yet much lighter and airy. Grasshoppers do have a little bit of a bug flavor, but mostly take on the flavor of salt and pepper. As soon as you bite down, the entire carcass of grasshopper is reduced kind of like Cheetos.
2. Giant Water Bugs
Giant water bugs in Thailand are known as maeng daa (แมงดา), and their essence is commonly extracted and added to special Thai nam prik chili sauces. I have also eaten them in boiled form which makes for quite an interesting snack.
Eating Method: In order to eat a giant water bug you need to first amputate the hard outer wings. Pull them off before digging into the meat and eggs of the body, and finally fish out all the meat from the head. How Does It Taste: Giant water bugs have a highly distinct flavor that is reminiscent of black licorice or anise. The body is a bit juicy, and to me it tastes a bit like scrambled eggs, while the head tastes more like sour mushy crab.
3. Crickets on Steroids
I don’t actually know what these bugs are, I just know they look pretty scary and appear to be crickets gone wild! Big bulging eyes and gnarly legs and claws make these crickets on steroids a little frightening to look at.
Eating Method: The entire bug is entire bug is edible, so just go ahead and toss the entire thing in your mouth. How Does It Taste: These crickets on steroids have some seriously razor sharp legs. When I was eating them I nearly cut the inside of my mouth. Flavor wise they weren’t anything special, far less tasty than a grasshopper, and the crunchiness didn’t permeate through the entire body, leaving some parts mushy instead of crispy. Perhaps it would be beneficial to pull off the nasty legs prior to consumption.
4. Silk Worms
Silk worm in Thailand are deep fried but they are the least crispy bug of this snack. These little 1 to 2 centimeter worms are kind of like fried little mashed potatoes or gnocchi pasta (Italian potato pasta) bites. Eating Method: Silk worm are like little pills, you swallow the entire thing, and they really go down quite easily. How Does It Taste: Silk worms have a very familiar nutty taste, almost peanut-ty I would say. Like I mentioned, they are the texture of mashed potatoes or mushed mungbeans. Just like all the other insects and bugs on this list, they take on the heavily salted flavor.
5. Bamboo Worms
Another Thai favorite bug to eat are thin white bamboo worms which are about 2 – 3 centimeters in length. If you’re not excited about eating bugs, but still want to say you did it, I’d recommend having a sample of bamboo worms. They are very neutral tasting and if you didn’t know they were worms, you may think it was just a cheese-less Cheeto. Eating Method: Just like the other silk worms, you just pop these guys like you’re munching on popcorn at a movie. How Does It Taste: They really don’t have a distinct flavor to me, and eating them is quite similar to eating popcorn in both taste and texture.
6. Crickets
Normal sized crickets, as opposed to their steroid pumped up counterparts, are small and innocent looking without being ferociousness. They are about the same size as silk worms, 1 – 2 centermeters in length. Eating Method: Again, the whole thing is edible, so just go ahead and grab a handful and start snacking. How Does It Taste: Crickets indeed have a rather strong bug flavor. Imagine what a bug might taste like, and that’s exactly how a cricket tastes. Crickets also give a slight dryness to the mouth, almost like a sip of dry wine.
Japan is a country filled with delicious eats and Japanese street food is especially appetizing – especially in summer!
Yattai are small food stalls that can be found along Japanese streets and at festivals and you don’t want to miss out on the food they offer! These vendors offer an accessible and tasty selection of on-the-go dishes that are cheap, yet high-quality and delicious.
Just be careful not to get carried away by the incredible variety. Here are 12 Japanese street foods you’ll want to try when visiting Japan!
Takoyaki are golden balls of fried batter filled with little pieces of octopus, tenkasu (tempura scraps), benishoga (pickled ginger) and spring onion. Originally from Osaka, the dough balls are fried in special cast-iron pans, and you can watch on as takoyaki vendors skillfully flip the balls at a rapid pace using chopsticks. The cooked takoyaki are eaten piping hot, slightly crisp on the outside, gooey on the inside, and slathered in Japanese mayonnaise, a savory brown sauce similar to Worcestershire, aonori (dried seaweed) and katsuobushi (dried bonito fish flakes). Although originating in Osaka, takoyaki are now widely enjoyed in Tokyo and across the rest of Japan.Takoyaki are incredibly tasty and addictive – just be careful not burn your tongue!
2. Yakisoba
No Japanese festival would be complete without the familiar sizzling of yakisoba. Relatively easy to make, this is a standard food item at any place where yatai are gathered. Wheat noodles, pork, cabbage, and onions are fried on a griddle, then topped with benishoga, katsuobushi, aonori, a squeeze of Worcestershire sauce, Japanese mayonnaise, and occasionally, a fried egg. The deeply savory flavors of this dish give it wide appeal.
A truly classic Japanese treat, yakitori are chicken skewers that are grilled over charcoal and can be found all over Japan. Yakitori is made from all parts of the chicken, such as the thigh meat, tail meat, and even the skin, each with their own unique flavor. The most common seasonings are tare (soy grilling sauce) and shio (salt), but wasabi, umeboshi (sour pickled plum paste), and karashi (Japanese mustard) can also be found at yakitori stands. There are also variations such as negima yakitori – pieces of juicy chicken thigh and green onion, and tsukune (chicken mince) mixed with other flavorings. Although chicken is the most common variety of skewered meat, pork and beef may also be available.
4. Imagawayaki
Imagawayaki is a sweet Japanese street food treat that is made from a batter of eggs, flour, sugar, and water that is ‘baked’ in disk-shaped molds. The end-product is a golden, bite-sized sponge filled with either anko (red bean paste), chocolate, or custard. Named after an Edo-era bridge in Tokyo where they were first sold, imagawayaki is known as taiko-manju in the Kansai region.
5. Ikayaki
Though whole-grilled squid on a stick may not sound like the most glamorous or appealing snack to some, Japanese street food chefs have mastered bringing out the best in a simple concept. Fresh, tender squid is grilled over charcoal, given a generous coating of shoyu (soy sauce) and served with a slice of lemon or lime. The chewy texture unique to squid meat is a must-try for those who haven’t. Ikayaki is a meaty and flavorful meal-on-the-go that is ready to order almost instantly.
6. Yakiimo
For a taste of old-world Japan, try yakiimo. Satsuma-imo (a type of Japanese sweet potato) are baked over a wood fire and served in brown paper packets. Bite through the pleasantly chewy skin of yakiimo to the soft, fluffy flesh, which has a caramel-like flavor. Though more of a warming autumn or winter snack, yakiimo can also sometimes be found in other seasons. Not only are these snacks sold at festivals and the like, they are traditionally sold straight from a yakiimo truck which sometimes drives around searching for potential customers. To locate a yakiimo vendor, follow the sweet aroma of potatoes wafting down the street, or keep your ears pricked for the signature song played vendors to lure in passers-by.
7. Yaki Tomorokoshi
Yaki tomorokoshi are char-grilled whole cobs of corn brushed with a glaze of soy sauce, mirin, and butter, which give the corn a sweet, savory and creamy depth. Corn is at its peak during summer, and during this season yaki tomorokoshi can be found commonly at yatai in Japanese streets and at festivals. Grilled corn can offer a lighter, healthier Japanese street food option from the other fried and sugary snacks.
Originally a French dessert, crepes have been wholeheartedly adopted by Japanese cuisine and adapted to Japanese tastes. Crepes have also become a popular street food snack in Japan, made famous by Tokyo’s buzzy Harajuku neighborhood. Crepes are made from a batter that is cooked on a griddle then filled with sweet ingredients like whipped cream, chocolate, fruit, and even ice cream, folded into a cone shape and wrapped in a paper case for ease of eating on the go. Nowadays, these are not only sold in yatai, but in stores in malls and other shopping locations. We recommend you try the classic yatai style first though!
9. Wataame
If you’re in need of satisfying your sweet tooth, look no further than wataame. Wataame (also called watagashi), is cotton candy and can be found at Japanese street food stalls and festivals all over Japan, where you can watch the cotton candy being spun around a stick, or buy ready-made cotton candy in packets that are often decorated with manga characters. This novel treat is especially popular with children.
10. Candied Fruit
A street classic everywhere, candied fruit can be found across Japan and in many variations. From anzu ame (candied apricot) to ringo ame (candied apples), these various fruits dipped in candy syrup will leave you wanting more. You should especially try ichigo ame (candied strawberries) at the height of strawberry season for a true Japanese treat or, if you can find it, the rarer mikan ame – a mandarin native to Japan.
11. Choco Banana
This playful dessert-style street food leaves no surprises with its name – a banana coated in chocolate! The chocolate may be milk, dark or white, and is often dunked in colorful sprinkles. Minus the ice cream, it’s like a banana split on-the-go!
12. Kakigori
You may think you’ve tried this treat before, but think again! Although similar to its western shaved ice counterpart, kakigori often comes in unique flavors such as matcha green tea and lemon and is topped with anything from sweet red beans to mochi (pounded rice), jelly and whipped cream. The end product comes out to be a quite hearty dessert! If you truly want to experience Japanese culture, try eating kakigori while wearing a yukata under a fireworks-filled sky during a Japanese festival in the summer. Now that’s how to do festivals in Japan right!
So there you have it – diverse, delicious and affordable, Japanese street food is a great introduction to the cuisine of a country famed for its food. Now that you know the goods, go find a festival or yatai, grab a bite here and there, and a drink to go, and you’ll be feeling like a local in no time.
In South Korea you are never far from delicious street eats to satisfy a kimchi craving. Skewers of tangy chargrilled chicken, seafood pancakes with kimchi pizzazz, and golden fish-shaped waffles with a sweet surprise filling can even make for a full meal.
Eat Korean style, not walking but rubbing shoulders with locals around stalls or under cosy pojangmacha tents with a cup of soju (a Korean spirit).
Tteokbokki (spicy rice cakes)
If you hate spice, look away now. Tteokbokki comes with a bright red or orange sauce called gochujang, made by fermenting soybeans and red chillies into a sauce that is used extensively in Korean dishes, most famously in bibimbap. Well into the night you will find street-stalls and pojangmacha stewing oblong pans of tteok (rice cakes that resemble overblown penne pasta) in the bubbling gochujang. Tteokbokki used to be just for the royal court, but now even partygoers will stop on the street to fill up on it. The chewy rice cakes taste quite neutral themselves and almost demand the spicy and sweet sauce. Dressed up tteokbokki variations add slices of fish cakes, boiled eggs or ramyeon (ramen or wheat noodles). For a quick and convenient version, try tteokkkochi, where the rice cakes are threaded onto a skewer.
Korean fried chicken
Yes, Korean-style fried chicken (yangnyeom tongdak) is a fusion food, the origins of which go back to when American soldiers met Korean tastes during the Korean War. But what a fusion, with tender, smaller chicken pieces drizzled with finger-licking spices. Or chicken that can go to town in spicy honey sauces, sesame seeds, garlic, peanuts and chilli flakes. The chilli-shy can try it with a straight up crunchy coating under a nest of grease-cutting spring onion threads. Something about combining Korean chicken with beer (mekju) is so right, with the beer and a side of pickles cleaning the palate for more. No wonder this combo, known as chimek (chicken + mekju), is popular in bars and casual chimek diners, but you’ll also find Korean chicken at street stalls. The small boneless bite-sized pieces are still double fried, Korean style, giving them that distinctive crackle. A small box is a great way to satisfy a craving or try parmesan flavour for maximum fusion.
Twigim (Korean-style tempura)
Koreans don’t tiptoe around frying their street food. Twigim are various ingredients that taste great fried in a batter (think Japanese tempura but more substantial) – succulent squid, a hash of vegetables, sweet potatoes and even boiled eggs. You will be hard pressed to find twigim outside of Korea, so fill up – pick up the piece you want with some tongs, and pay for the lot at the end.
Gimbap (Korean sushi)
It looks like sushi, but this is its Korean cousin, gimbap – dressier with a seaweed (gim) wrap and glazed in flavour you can almost see. The rice (bap) and seaweed are lightly infused with perilla oil and the rolls are given kick with a side of kimchi. Fillings are much like sushi with meat, spinach, surimi, tofu, pickled radish and egg roll, but can include a leaf of butter lettuce or herbaceous perilla (kkaennip) rolled into the gimbap to lift the freshness. Gimbap are at their most mouth-watering as petite rolls, but they can come in hefty, rice-filled slices, which make for a speedy hunger buster. These rolls are ubiquitous at street stalls and markets, and fresh versions can even be found in convenience stores all over the country, making for a quick and healthy lunch.
Mandu (dumplings)
Korean dumplings (mandu) come deliciously fried or boiled in a noodle soup. As a street snack the most likely choice is kimchi mandu, which are filled with sweet onion, minced pork and a load of spicy kimchi that you can see shimmering orange through the soft skin. Kogi mandu are stuffed with a gingery minced pork and spring onions. These pockets of flavour are warm and delicious, but sometimes spicy enough to warrant a warning from the chef. Dumplings are served six or seven to a plate; dip in soy and vinegar sauce and chow down. Also mandu in name but steamed instead, jjinppang mandu are soft fluffy buns with various fillings, usually coarse red bean paste, pork or pork and kimchi.
Myeon (noodles)
Bowls of noodle (myeon) soup might not sound like street food, but in fast-moving Korea, everything is ready for a quick meal between meals. Cool down with naengmyeon (a North Korean dish of cold buckwheat or sweet potato noodles with cucumber, radish, beef and a boiled egg in an icy broth) or keep warm and satisfied with sujebi (hand torn noodles in a clam and vegetable broth) and bites of raw green chilli.
Pajeon (pancakes)
These savoury pancakes are a full meal on the go. The plain version is stuffed with leeks and green onions, while haemul pajeon are filled with lots of squid and sometimes prawns or mussels (depending on how fancy the stall), then fried in batter. Pass a slice of the cakey morsel through the soy dipping sauce while it’s still hot and fresh off the pan. If you want something vegan and gluten free (without the dipping sauce) try nokdu bindaetteok, a traditional thick pancake made of a unique batter of mung beans. They are cheery yellow, puffy and especially popular at Gwangjang Market in Seoul.
Odeng (fish-cake skewers)
Odeng are hot, easy-to-eat fishcakes on a skewer. If you are spice- or meat-shy, this is your street-eat saviour. The main flavour is a soft and smooth fishcake, either elongated or flat and folded over, the skewers jutting from steaming vats of broth. This hot soup is a gentle seafood and spring onion-infused broth that Koreans say cures hangovers. It’s popular in winter and many Koreans drink the soup alongside soju to temper the alcohol’s fire. Everything is self-serve, just ladle the satisfying broth, help yourself to the skewers and the stall keeper will count up the sticks when you’re done. In larger places, you’ll find different coloured skewers that correspond to different prices on the price board.
Hotteok (Korean donuts)
Sometimes called a Korean doughnut, but oh-so-much more. Hotteok are more like spiced, filled plump pancakes. The theatre of watching the balls of dough pressed and fried into discs until they are golden brown is half the pleasure. A winter crowd can form just to watch the hotteok, still shimmering with heat, being filled with a mixture of cinnamon and brown sugar, and sometimes sunflower seeds, which instantly turns into a grainy caramel. It’s hot stuff and one that burns when you inevitably can’t wait to bite into the hefty, fragrant pancake oozing with the delicious insides. Other fillings can include black sesame seeds, peanuts, red beans and honey. A sweet tooth’s dream.
Bungeoppang and gukhwappang (red bean waffles)
In any town in Korea, cute fish-shaped sweet cakes will be there on the streets. These bungeoppang have a golden brown, waffle-like exterior that is both soft and crispy to bite into, giving way to hot sweet red bean paste. There is no actual fish in bungeoppang, and you’ll find street vendors pouring a kettle of batter into moulds of other shapes, too, such as chrysanthemum-flowers to make gukhwappang.
Gyeranppang (egg muffins)
Literally ‘egg bread’, gyeranppang is an oblong golden muffin with a moist whole egg baked on top and a dusting of parsley. Dense and comforting, and both savoury and sweet, it’s a road to addiction.
When it comes to street food, India tops the charts. Food and beverages that are usually sold on streets by hawkers and vendors in portable stalls and carts is what is termed as street food. Move over aloo chaat and tikkisas India has got lots to offer. Be it north, south, east or west, every region of India has its own speciality. Made with a melange of exotic spices and ingredients, Indian street food is one of its kind.
6. Kanji Vada
This spicy and flavourful drink is a popular street food flavoured with rai, chilli and mustard. It is fermented for over three days and prepared with a variety of salts. Bite-sized moong dal vadas immersed in tangy mustard-flavoured kanjican make anybody drool. It is best enjoyed when served chilled.
7. Chhole Bhature
This Punjabi street food has taken food lovers by storm. If you’re craving for soulful food, then chhole bhature fits in like a puzzle. The combination of puffy hot bhaturas with spicy and creamy chhole is every foodie’s dream come true. If you happen to be in Punjab, then you’re likely to find a plethora of street stalls offering this delight. Pair it with a tall glass of chilled lassi and make the most of this delicacy.
8. Misal Pav
Hailing from Maharashtra, misal pavis a spicy flavourful curry, which is loved by people across the nation. Made with moth bean sprouts and a melange of spices, this street delicacy is topped with chivda, sev, chopped coriander, green chilli etc. If you wish to enjoy the real flavours of this spicy and thick curry, then it is best to pair it with buttered and toasted paos. Try this Maharashtrian street food once and it is sure to leave you craving for more.
9. Poha Jalebi
This delicacy from the streets of Indore is known for its tantalising flavours; solely because it’s a combination of two extremely flavourful delights – poha and jalebi. It is a light yet fulfilling breakfast option and is quite easy on the pockets as well. The poha is topped with sev, peanuts and sometimes tomato and pomegranate, too. It is then served with piping hot jalebis.
10. Paani Ke Patashe
Multiple names, one dish. Yes, we are talking about gol gappas. In a diverse country like India, each state has its own signature speciality. Some people call it pani puris and gol gappas, whereas, in some states it is termed as puchkas, gup chup or even paani ke patashe. Pani ke patashe, as it is commonly called in parts of Uttar Pradesh, is a delicious street-side delicacy, which is loved by kids and adults, alike. In Eastern part of Uttar Pradesh, this light street snack is also referred to as phulki. The joy of munching on crispy atta or sooji puris, filled with tangy water, chickpeas, mashed potato and a melange of spices is above all. Salivating already, aren’t you?
Indian street foods are known worldwide for their taste, diversity and easy accessibility in various cities like Mumbai, Delhi, Kolkata and Bangalore to name a few. Few street dishes like kathi rolls, daulat ki chaat, chhole bhature and misal pav are quite famous.
Highlights
• When it comes to street food, India tops the charts
• Move over aloo chaat and tikkis as India has got lots to offer
• Every region of India has its own speciality
Apart from Indians, a lot of foreign travellers swear by Indian street food as well. If you happen to be a die-hard street food lover who just cannot resist the urge of digging into roadside delights, then this article is going to tantalise your taste buds in just no time.
1. Dabeli
Known to have originated in the Kutch region of Gujarat, dabeli is an interesting blend of softness and crunch in one go. Enter Gujarat and you’ll see big streets and narrow lanes thronged with dabeli stalls. This scrumptious cousin of vada pav is prepared by stuffing spiced potato mixture in buttered paos that are grilled on a tawa. A special dabeli masala goes into the making of this delight along with garlic and tamarind chutney. To add an extra crunch to the dish, generous portions of sev gathia and juicy pomegranate seeds are sprinkled over the same. This Indian street food is also very common in the state of Maharashtra and is immensely loved by locals.
2. Kathi Rolls
There is no denying the fact that Kolkata thrives on its kathi rolls; a look around Kolkata’s streets is enough to justify the same. Made with a delectable filling of kebabs and raw veggies, kathi rolls are not only a treat to the eyes but to the palate as well. The filling is stuffed inside a maida-based paratha, which is flaky and crispy. A stroll through Park Street in Kolkata is only complete after having a dose of kathi rolls.
3. Nagori Halwa And Bedmi Puri
This combination of sweet and savoury flavours is sure to make any foodie crazy. Bedmi aloo sabzi with nagori puris and halwa is the favourite breakfast go-to option of almost every Delhiite. Commonly available in the streets of Chandni Chowk, these dal-stuffed puris are served with a spicy potato-based curry and sooji halwa. It is a complete meal in itself and is best relished when paired with a chilled glass of sweet lassi.
4. Daulat Ki Chaat
Daulat ki chaat is one such street food item, which only makes an appearance during the bone chilling months. If you wish to savour the same, then you’d have to wait for some time. This fine and delicate dessert is known by different names in different cities, such as daulat ki chaat in Delhi, malayo in Varanasi, nimish in Lucknow, and malai makhan in Kanpur. Its creamy and frothy texture is derived by whisking sweetened milk for hours. It is then kept overnight in the open to soak in the dew. The garnishing of malai, khoya, pistachio and powdered sugar gives this delight a mildly sweet taste.
5. Mirchi Ke Pakode
This popular street snack in Rajasthan is also known as Jodhpuri mirchi vada. The joy of bingeing on big-sized green chillies that are slit open and stuffed with spicy potato filling is above all. What makes this Rajasthani street food even more delicious is the crispy deep fried coating, which is done after dipping the mirchis in besan batter. Pair it with some coriander chutney and you’re done for the day.
In American Street food knows no bounds. From New York to Los Angeles, San Francisco to New Orleans, each city dishes out gourmet street food that is distinct to their own history and culinary flair. For most city dwellers, eating on the go has become a way of life in large part due to the fast pace of living. It suits them well to have their meals on wheels. Some of the street food found in America have their origins abroad but have been custom made with an American twist to it while others are authentic delicacies.
Top 9 Famous & Traditional American Street Food Recipes:
Let’s have a look at some of the best south and north American Street food top list.
Hot Dog:
This grilled or steamed sausage in pork, beef or chicken served in a sliced bun with garnishes like mustard, mayonnaise, ketchup, cheese, chilli, relish and onions is the country’s famous and favourite of all street foods. Even though the sausage or Franks is a German invention, it became all American when it was sandwiched inside a bun.
Cheese Steak:
A sandwich made from thinly sliced pieces of steak and melted cheese in a long crusty roll, the Philly cheesesteak as it is known is an authentic Philadelphia delicacy. The flavour of a cheesesteak lies in the type of cheese used of which Cheese Whiz, provolone and American street food cheese are the most common while toppings like fried onions, sautéed mushrooms, ketchup and hot or sweet peppers may be included for added flavour.
Gyros:
This Greek delicacy was introduced to America from 1965 onward in Chicago. The American touch includes meat that’s made from lamb or beef or a combination of both and wrapped in bread resembling a plain Greek pita. The wrap is garnished with the traditional tomato, onion, and tzatziki sauce making it a hit on the streets.
Pretzels:
A hit all across Europe, pretzels made their way to North America(1) by Swiss-German immigrants in the late 18th century. This knot-shaped dough of baked bread became a famous Philadelphia snack. Pretzels taste best when seasoned with salt and dipped in mustard.
Pizza:
The American Pizza with its numerous styles and variations in today’s world bears only a casual resemblance to the classic Italian pizza. With toppings of mozzarella, pickles, pineapple, chilli peppers tomatoes and a host of others, each city has its own unique style which Americans can’t get enough of.
French Fries:
These deep-fried potato strips fresh from the fryer have met with great success on the streets of America. Whether they are seasoned with paprika or cheese, dipped in ketchup, mayonnaise or mustard, or just plainly had, these crispy golden spuds are true crowd-pleasers. This is one of the famous American street food.
Crepes:
Originating in Brittany, France, crepes have become highly popular in America with several crêperies popularizing this French pancake. New styles of making crepes have been incorporated into the traditional method to give it an all American twist. From hamburger and pizza type crepes to strawberry and cream, you can sweeten or savour your tongue with these freshly made thin pancakes at roadside dives at any part of the day.
Burritos:
The burrito with its Americanized style has become as much a part of American food culture as the hamburger or hot dog. These traditional Mexican wraps have been given added flavours in the US with fillings of plain or Mexican-style rice, beans, meat, lettuce cheese, salsa and sour cream that ring true to the American palate. From coast to coast, these Mexican-American burritos are loved by all.
Hamburger:
Created in America in 1900 by Danish immigrant Louis Lassen, the hamburger is on the menu more than any other street food. This cooked patty of ground beef sandwiched in a hamburger bun, dressed with onion, lettuce, tomato and cheese and relished with mustard, ketchup or mayonnaise tickles everyone’s taste buds and is a huge favourite among people from all walks of life.
Street food in South Korea has traditionally been seen as a part of popular culture in Korea. Historically, street food mainly included foods such as Eomuk, Bungeo-ppang and Tteok-bokki. Street food has been sold through many types of retail outlet, with new ones being developed over time. Recently, street food has seen a popular resurgence in South Korea, such as at the Night Market at Hangang Park, which is called Bamdokkaebi Night Market.
“Usually run by an ajusshi or ajumma, or older men and women, these popular stalls have become an integral part of Korea’s infamous food culture…”
Eomuk Bokkeum (Stir-fried Fish Cake)
This stir-fried Korean fish cake is a simple side dish (banchan) that’s highly popular at home and restaurants. Learn how to prepare two different ways – mild and spicy!
Eomuk is processed seafood made with pureed fish. It translates to fish cake, but obviously not the fish cake known in Western cooking. There are various dishes made with eomuk, which are hugely popular as street foods in Korea, such as eomuk soup sold in street carts. Eomuk bokkeum is a staple side dish at home. It’s a stir-fried dish that’s quick and easy to prepare. There are various types and shapes of fish cakes, and you can use any type or shape for this eomuk bokkeum recipe. Slice them if they are thick so the sauce can easily penetrate. However, the thin rectangle shape eomuk is most commonly used for this dish. It’s the type of eomuk we grew up with before the eomuk industry became highly sophisticated. It’s also the type commonly used in gimbap and tteokbokki.
Ingredients
• 4 sheets eomuk , fish cake • 1/4 red bell pepper (or 1/2 carrot) • 1/4 green bell pepper • 1/4 small onion
Sauce Ingredients • 2 tablespoons soy sauce • 1 tablespoon rice wine • 2 teaspoons sugar or corn syrup • 1 teaspoon minced garlic • pinch black pepper • 2 to 3 teaspoons gochugaru (Korean red chili pepper flakes) – only for the spicy version
Instructions
Bring a medium pot of water to a boil. Plunge the eumoksheets for 30 seconds. Drain and cool. This step removes excess oil and softens the fishcake, but you can skip it if you want.
Thinly slice the vegetables. Combine all the sauce ingredients in a small bowl, and mix well until the sugar (or corn syrup) is dissolved.
Heat a non-stick pan with a tablespoon of oil over medium high heat. Add the vegetables, and cook for a minute or two until slightly softened. Reduce the heat to medium. Add the fish cake, and stir-fry for about 2 minutes. You can add a little bit more oil if you want.
Drizzle the sauce over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 2 minutes.
Tteokbokki is made with garaetteok , a cylinder-shaped white rice cake. Thick ones are sliced into thin oval shapes for making tteokguk (rice cake soup). Thinner, shorter ones are used for tteokbokki, hence called tteokbokki tteok . You can use either one for this recipe. They are sold either freshly made, refrigerated, or frozen at Korean markets.
I used gochugaru , Korean red pepper flakes) for spiciness in lieu of the gochujang , Korean red chili pepper paste) that’s used in the other tteokbokki recipe. Gochujang is made with rice powder or flour, and thus it can make the broth thicker. So, gochugaru works better for a cleaner tasting broth. Finely ground gochugaru is best for this recipe, but not absolutely necessary. I finely ground my medium ground gochugaru in a spice grinder.
Ingredients •1 pound tteokbokki tteok (2 to 3-inch long rice cake pieces or oval shapes) •8 ounces napa cabbage or green cabbage •2 sheets eomuk, (fish cakes – aka oden) •2 scallions •1/4 onion •2 soft boiled eggs – optional •1/2 of 1 package raw ramen noodles – optional •5 to 6 cups anchovy broth Seasoning •3 tablespoons gochugaru, Korean red chili pepper flakes, preferably finely ground •2 tablespoons soy sauce •1 tablespoon sugar •1 tablespoon corn syrup or oligodang or use 1/2 tablespoon more sugar •1 tablespoon garlic •1/2 teaspoon salt •pinch pepper
Instructions 1. Soak the rice cakes for about 20 minutes if hardened or refrigerated. Make anchovy broth (see note). 2. Cut the cabbage, fish cake, and scallions into about 2-inch long pieces. Thinly slice the onion. 3. Mix all the seasoning ingredients in a small bowl with 3 tablespoons of the broth or water. 4. Add the anchovy broth (or water) to a large pan or shallow pot. Stir in the prepared seasoning mix. Bring it to a boil over medium high heat. 5. Add the rice cakes and cook, stirring occasionally. When the rice cakes started to soften, throw in the vegetables, fish cakes, and the optional eggs. Continue to boil, stirring occasionally, until the rice cakes and vegetables are soft, about 10 minutes. Add the optional noodles with 2 minutes remaining.
If you have potatoes, you can make this crispy, chewy Korean potato pancake. Other vegetables are nice to have but not necessary. Enjoy gamjajeon as a delicious appetizer or snack.
Gamjajeon or gamja jeon is a variety of Korean savory pancake (jeon) made with grated or ground potatoes. It’s a humble dish that can simply be made with potatoes or sometimes with other vegetable additions. These crispy, chewy potato pancakes are great as a snack or an appetizer. This recipe is inspired by a simple potato pancake I had as an appetizer, at a restaurant specializing in noodle soup, in Samcheong-dong neighborhood of Seoul. They serve one large pancake as an appetizer, which is made simply with potatoes, nothing else! It reminded me of the potato pancakes I enjoyed during our high school field trip to Seorak Mountain, Gangwon-do, the province that is known for their delicious potatoes.
Ingredients •1/4 medium onion – optional •1-1/2 pounds potatoes (2 large or 3 medium) •1/4 teaspoon salt •2 ounces garlic chives- Optional •oil for pan frying
Diping Sauce •1 tablespoon soy sauce •1 teaspoon vinegar •1 tablespoon water •1/2 teaspoon sugar •pinch of black pepper
Instructions 1. Grate the optional onion (about 2 to 3 tablespoons). Place in a large bowl. Peel and grate the potatoes, capturing the liquid. If using a blender or food processor, grind the onion and potatoes together. 2. Drain the grated potato in a bowl lined with a strainer, reserving the liquid. Immediately transfer to the bowl with the grated onion, and mix well with the optional onion to prevent discoloring of the potato. 3. Let the reserved liquid sit for about 10 minutes. The starch in the liquid will sink to the bottom. Carefully pour out the water, saving the starch. Add the starch and salt to the grated potato along with the optional garlic chives. Mix well. 4. Heat a skillet with two tablespoons of oil over medium heat. Add 1/2 of the batter, and spread it evenly into a round shape. You can make smaller pancakes if you like. Reduce the heat to medium to medium low, and cook until the bottom is light golden brown, about 2 to 3 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
This tteokbokki recipe is a variation made with seafood and cheese. All the contrasting flavors work so well together to create something incredibly flavorful and comforting.
What happens when spicy tteokbokki — Korea’s most popular street food — meets seafood and cheese? It’s elevated to the next level! All the contrasting flavors work so well together to create something incredibly flavorful and comforting. I recently enjoyed seafood cheese ttoekbokki at a Korean restaurant in K-town New York. It was delicious, so I’ve recreated it here for you! Cheese didn’t exist in Korea in the past. The only cheese I knew growing up was American yellow cheese singles. Driven by the young generation, cheese consumption has been rapidly rising in Korea over the last decade as Western dishes such as pizza have become enormously popular.Use any cheese(s) you would use for pizza or pasta. Mozzarella is great, and I also like the pizza blend (provolone, asiago, and mozzarella) in this dish. You can melt the cheese over the stove top, in the microwave, or under the broiler.
Ingredients •1 pound tteokbokki tteok •1 3 x3 dashima dried kelp piece •7 to 8 small shrimp save shells if peeling •1/2 small squid •3 ounces green cabbage yangbaechu, •1 scallion •1/2 to 3/4 cup mozzarella cheese or pizza blend Sauce •1 tablespoon Korean red chili pepper paste gochujang, •1-1/2 tablespoons Korean red chili pepper flakes gochugaru, •1-1/2 tablespoons soy sauce •1 tablespoon sugar •1 tablespoon corn syrup or 2/3 tablespoon sugar •2 teaspoons minced garlic
Instructions
Soak the rice cakes for about 20 minutes if hardened or refrigerated.
Clean the shrimp (saving the shells if peeling) and squid, and cut the squid into small pieces. Cut the cabbage and scallions into about 2-inch long pieces.
Add 2 cups of water, dashima, and shrimp shells, if available, to a pan. Bring it to a boil, and continue to boil for 5 minutes. Remove the dashima and shrimp shells. Preheat the oven broiler if you want to use it to melt the cheese.
Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the sauce mix. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.
I’f your not a fan of seafood, this recipe can easily be turned in a vegan japchae by omitting the seafood. Likewise, if you don’t like spicy seafood, simply omit the gochugaru (Korean red chili pepper flakes) for a mind seafood japchae.
Ingredients For the noodles •4 ounces dangmyeon 당면 (Korean sweet potato starch noodles) •1 tablespoon vegetable or canola oil •1 tablespoon sesame oil •1/2 to 1 tablespoon gochugaru preferably finely ground
For the seafood and vegetables •1 small squid about 4 ounces •8 small shrimp peeled and deveined •1/4 medium onion thinly sliced •1/3 small carrot cut into matchsticks •2 to 3 fresh shiitake mushrooms or mushrooms of your choice, thinly sliced •2 ounces enoki mushrooms – optional •1 scallion sliced diagonally •Salt and pepper
Soak the noodles in warm water until soft (about 30 to 40 minutes), and drain.
Clean the shrimp and squid. Cut the squid into bite size pieces.
Prepare the vegetables, and mix all the sauce ingredients in a small bowl.
Add the vegetable oil, sesame oil, and the gochugaru to a pan, and heat until hot over medium low heat, stirring. 5. Remove from the heat as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. Do not burn the gochugaru.
Turn the heat to medium, and add the noodles to the pan along with 1-1/2 tablespoons of the prepared sauce. Stir-fry until the noodles are soft, 3 to 4 minutes.
Remove the noodles onto a plate. In the same pan, stir fry the onion for a minute, and then carrot and mushrooms until wilted. Add a tablespoon of water if the vegetables look dry. Lightly season with salt and pepper.
Add the seafood and the remaining sauce, and stir-fry until the seafood is cooked through. Follow this by the scallion and optional enoki mushrooms until the scallions are slightly wilted.
Return the noodles to the pan, and toss everything well together. You can add a bit more sugar and/or soy sauce to taste
1 Place 1 lumpia wrapper on a clean work surface. Smear center with 1/2 tablespoon ube halaya jam. 2Place 1/2 saging na saba (sliced lengthwise) on the bottom third of the lumpia wrapper. Fold sides to enclose banana, roll, and seal end with water.
Repeat to make 5 more. Deep-fry until almost completely golden brown.
This Filipino party staple is actually easy to make at home!
Palabok is a staple at Filipino parties. It’s a rice noodle dish mixed in a sauce made with pork and shrimps and toppings such as hard-boiled eggs, crushed pork chicharon, tinapa flakes, and crispy bits of garlic.
WHAT YOU NEED TO MAKE THIS PALABOK
•1 500-gram pack palabok noodles (thin rice noodles) •1/4 cup pork broth1 tablespoon atsuete (annatto) •4 tablespoons cornstarch •2 tablespoons cooking oil •3 cloves garlic, chopped •1 red onion, chopped •½ kilo ground pork •1/4 kilo shrimp, cooked and de shelled •1 cup squid (pusit), cooked •½ cups pork broth •3 tablespoons fish sauce (patis) pepper, to taste •hard-boiled eggs, for toppings tinapa flakes, for toppings •pork chicharon, ground for toppings •spring onions, for toppings crispy garlic bits, for toppings
HOW TO MAKE PALABOK
1 Cook the palabok noodles according to package directions. Drain and set aside. 2 Dissolve atsuete in 1/4 cup pork broth, strain out the seeds. Add cornstarch and mix until completely dissolved. Set aside. 3 Heat cooking oil in a wok and saute garlic and onions. 4 Add ground pork and cook for 5 minutes or until the pork turns brown. Add the shrimps and squid. Stir-fry until combined. 5 Add the pork broth and atsuete-cornstarch mixture. Mix until well-combined and cook until sauce has reduced. 6 Add the cooked palabok noodles and toss until the noodles are coated with the sauce. 7 Transfer palabok into a serving plate. Top with hard-boiled egg, tinapa flakes, pork chicharon, spring onions, and crispy garlic bits.
Each bite to be bursting with Mexican-inspired beef, creamy cheese, and spicy finger chilies all in one roll.
Add a fiery twist to regular cheese sticks! Expect each bite to be bursting with strong flavors as we combine Mexican-inspired beef, creamy cheese, and spicy finger chilies all in one roll. It’s great as bar chow too.
WHAT YOU NEED TO MAKE DYNAMITE LUMPIA
•2 tablespoons vegetable oil, for sautéing •1 medium onion •3 cloves garlic •1/2 kilo beef, use ground beef •1 (40 gram) pack taco seasoning mix •salt, to taste •20 finger chilies (siling pangsigang) •20 spring roll (lumpia) wrappers •2 cups cheddar cheese, grated •3 cups vegetable oil, for frying
HOW TO MAKE DYNAMITE LUMPIA
1 Heat oil in pan. Sauté onion and garlic. 2 Add ground beef and taco seasoning. Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside.
To assemble: Lay a finger chili on a sheet of spring roll wrapper. Add 1 tablespoon ground beef mixture and 1 tablespoon cheese. Roll and seal. Repeat until done.
Heat oil for frying in a pan. Fry sticks until golden brown. Serve immediately.
This recipe for delicious and refreshing avocado ice cream is easier to make at home than you might think!
WHAT YOU NEED TO MAKE AVOCADO ICE CREAM
•2 ripe avocados •juice from 1 lime •pinch of salt •1 cup heavy cream •1/2 cup condensed milk
HOW TO MAKE AVOCADO ICE CREAM
1 Cut avocados in half, remove the pit, and scoop out the flesh with a spoon. Place avocados into a bowl, drizzle with lime juice, and pinch of salt. Pureè together until well-combined. Set aside. 2 In another bowl, add heavy cream and whip to stiff peaks. Fold the heavy cream into the condensed milk, and fold until just combined. 3 Add the avocado mixture into the heavy cream mixture and fold until well-combined. Do not overmix. 4 Transfer the ice cream mixture into an aluminum pan and smooth the top with a spatula. Cover and press wax paper against the surface to prevent ice crystals. Freeze for at least 4 hours.
Puto is a steamed rice cake that is a mainstay in Filipino cuisine.
Puto is a steamed rice cake that is traditionally made with fermented galapong (rice dough made from rice flour) and is often served alongside savory mains like pancit (noodle stir-fry) and dinuguan (pork blood stew). Puto is lightly sweet and can also be enjoyed as a standalone midday snack or merienda. The great thing about puto is that it’s easy to make at home. It doesn’t take a lot of ingredients to put together, either. Here is a quick guide to making puto in your own kitchen: we have tips for choosing the right ingredients to get the results that you want, and essential information on what cooking method to use and where to shop for ingredients:
1 Know which kind of flour to use.The traditional puto is made from fermented rice grains, water, and sugar. These rice cakes are often made as small bite-size pieces, and is sticky and dense in texture. This variety is called puto calasiao, which originates from Calasiao, Pangasinan, and is one of the most popular versions of the rice cake in the Philippines. Because a key ingredient, fermented rice grains, can make it difficult to recreate the traditional puto calasiao recipe at home, one easy ingredient substitute can give you a similar texture, if dense and sticky is what you are going for. Simply use glutinous rice flour in your recipe and steam the rice cakes until they are set. Here’s an easy recipe that you can try at home:
2 Shop for the right puto molds. You can find puto molds in any major supermarket: check the section or aisle where they hold kitchen tools and utensils. Alongside the llaneras for leche flan, stamp molds for polvoron, and other basic tin baking sheets, keep an eye out for small tin cups made for puto and other kakanin, like kutsinta. Avoid purchasing plastic puto molds that may not be safe for cooking at high temperatures in either a steamer or the oven. Remember to lightly grease each individual puto mold by lightly brushing the insides with vegetable oil before pouring in puto batter. This will help the puto unmold easily once they are done cooking and slightly cooled.
3 Different cooking methods will give you different results. There are two ways to cook puto: the traditional steaming method, or baking them in your oven. Both work great, but each will alter the texture of your puto slightly. Steaming is a more gentle cooking method: this will often yield puto that is soft, moist, and slightly dense from all the moisture that surrounds the rice cakes.
If you want to bake your puto, you can opt to use mini muffin tins to make them. Don’t forget to grease the tin so that the puto batter doesn’t stick! It is also best to use all-purpose flour and make the cakey kind of puto if you plan to use your oven: they will bake into gorgeous, rounded rice cakes that will rise into a soft, fluffy texture.
Street foods in these days are an important source of affordable and ready-to-eat food available to everyone. In most Asian countries, the demand for eating out increased with the decrease in eating at home due to urban sprawl as a result of rapid modernization. Today I’m going to share some recipe of your favorite street food.
The Easy Way to Make Bibingka
Craving for bibingka? Whip it up at home with our quick and easy take on this Filipino favorite.
Bibingka is a rice cake made with rice flour, coconut milk, and water and is traditionally eaten during the holidays. Craving for bibingka? Whip it up at home with our quick and easy take on this Filipino favorite.
WHAT YOU NEED TO MAKE BIBINGKA
•1 cup rice flour •1/2 cup all-purpose flour •2 teaspoons baking powder •1/2 cup water •2 eggs, beaten •1/2 cup sugar •2/3 cup coconut cream, •2 teaspoons butter, melted •75 grams cheese, grated
HOW TO MAKE BIBINGKA
1Preheat oven to 350°F. 2 Line 3 5-inch round baking pans with wax paper or banana leaves. 3 In a bowl, combine rice flour, all-purpose flour, and baking powder. 4 In another bowl, combine water, eggs, sugar, coconut cream, and butter. Mix well. 5 Slowly pour dry ingredients over wet ingredients, mixing with a rubber spatula until thoroughly combined. Make sure there are no lumps. If lumps do form, strain mixture using a sieve. 6 Fill prepared pans until three-fourths full. Top with grated cheese and salted egg. 7 Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean. Makes
Tip: If you opt to use banana leaves to line the baking pan, pass the leaves over an open flame first. This softens the leaves and prevents them from getting torn.
Perfect for the weekend: elevate your street food with your fave flavors!
Squid balls are a street food favorite. Make them more fun by adding cheese, barbecue, and sour cream flavors. The best part? You can do this at home!
WHAT YOU NEED TO MAKE THIS FLAVORED SQUID BALL
•Makes 30 balls •oil for deep-frying •1 tablespoon barbecue powder •1 tablespoon cheese powder •1 tablespoon sour cream powder •1/2 cup mayonnaise •2 cloves garlic (grated) •2 teaspoons lemon juice •salt and pepper, to season
HOW TO MAKE FLAVORED SQUID BALL
1 Preheat oil in a deep frying pan to 350°F. Deep-fry 30 squid balls for 5 to 7 minutes or until golden brown. Drain on a paper towel-lined plate. 2 Toss 1 tablespoon barbecue powder into 10 squid balls, 1 tablespoon cheese powder into the next 10, and 1 tablespoon sour cream powder into the remaining balls. 3: Mix together mayonnaise, grated garlic, and lemon juice. Season with salt and pepper; mix until well combined. Serve with squid balls.
This sweet and savory barbecue is perfect for any occasion
This Pinoy-style pork barbecue has been a staple in most Filipino occasions. It has a blend of sweet and savory goodness that Filipinos love!
WHAT YOU NEED TO MAKE THIS PORK BARBECUE
•1 cup banana ketchup •3/4 cup soy sauce •1 whole garlic, minced •1/4 cup calamansi juice •1/2 cup lime-flavored soda •1/2 teaspoon hot sauce •1/2 cup brown sugar •black pepper, to taste •1 kilo pork kasim, cut into 1 inch cubes •1/4 cup vegetable oil
HOW TO MAKE PORK BARBECUE
1 Make the marinade: In a large bowl, mix banana ketchup, soy sauce, garlic, calamansi juice, pepper, sugar, lime-flavored soda, and hot sauce. 2 Thread meat onto barbecue sticks. Add a piece of fat at the end of each skewer, if desired. 3 Arrange skewers in 2 layers in a wide container. Set aside 1 cup of the marinade for basting, then pour remaining marinade over the skewers. Marinate overnight in the refrigerator. 4 Make the basting sauce: In a small bowl, mix reserved marinade with oil. 5 Place barbecue on a preheated grill. Baste pork often to keep the meat from drying out. Grill until pork is cooked through. Serve hot.
This siomai recipe has got oyster sauce to boost flavor!
Siomai, a dumpling of Chinese origin, is hugely popular among Pinoys. It’s eaten as a snack as well as a pairing with rice. What many don’t realize is that you don’t need to buy it! You can make siomai at home.
You’re probably wondering: Is it easy to make siomai? We think so! There’s no need to be a pro to make it. In fact, wrapping the siomai is the least of your worries. It has to taste good first. There are many siomai recipes but we have another version that’s pretty tasty. One little tweak automatically boosts its flavor! Try it and you will surely love it!
WHAT YOU NEED TO MAKE THIS SIOMAI
•1 kilo pork, use ground pork •1/3 cup jicama (singkamas), minced •1/3 cups carrot, minced •1 large onion spring onions, chopped •1 egg •3 tablespoons sesame oil •5 tablespoons oyster sauce •1 teaspoon pepper •1 teaspoon salt •2 teaspoons sugar •small siomai wrapper •soy sauce •calamansi •sesame oil •chili paste
HOW TO MAKE SIOMAI
1 Mix all the ingredients for the filling in a large bowl. 2 Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. 3 Brush steamer with oil and boil water. When the water gets to a rolling boil, arrange the siomai in the steamer and steam for 15 to 20 minutes.
Your favorite creamy buko pandan dessert got frozen! It’s the classic combo of buko juice, pandan, coconut cream, and gulaman but made into an icy treat.
How do you make an easy buko pandan ice candy? We made this buko pandan ice candy recipe easy but it can be made even easier with this no-cook tip: to cut your prep time, use pandan-flavored buko juice. Then, it’s just a matter of putting all the ingredients together, packing into the ice candy bags, and freezing for you to enjoy it. We predict that this easy buko pandan ice candy recipe is going to be your favorite summer treat!
WHAT YOU NEED TO MAKE THIS BUKO PANDAN ICE CANDY
•1 teaspoon buko pandan gelatine •1/2 cup water •2 cups fresh coconut water (buko juice), divided •1/4 cup sugar •1 piece pandan leaf, knotted •1 drop green food coloring, Optional •1 400-gram can coconut cream
HOW TO MAKE THIS BUKO PANDAN ICE CANDY
1 In a small saucepan off the heat, dissolve buko pandan gulaman in the water. Place over medium heat and bring to a boil. Let simmer for 30 seconds then remove from the heat. Immediately pour into a shallow rectangular container. Set aside to cool and set. 2 Meanwhile, in another saucepan, heat 1 cup buko juice, sugar, and the pandan leaf over medium heat until it comes to a boil. Lower heat to a simmer; cook until pandan leaves are aromatic. Remove from heat then add the remaining buko juice to cool down the juice. Stir in food coloring if using. Cool completely. 3 Once cooled completely, transfer to a bowl and stir in coconut cream. Slice buko pandan gulaman into long strips and add to the cooled buko pandan. Using a funnel, pour about 1/3 cup into ice candy plastics and knot closed. Repeat with remaining buko pandan mixture.
Street Food is a type of prepared food sold on the streets and other public places. It is usually cheaper food than one sold in restaurants and it can be sold from kiosk, portable food booth, food card or food truck. Food sold there can be of local character or some almost universal type of food like hotdogs, burgers and other.
People sold ready-to-eat food since the earliest civilizations. Ancient Greek had street vendors that sold small fried fish while the Ancient Romans (or at least their lower classes) depended on street food for nutrition because they often didn’t had ovens in their homes to prepare food.
For those who love eating, today I’m going to share the list of street food that will make you crave after reading their tasteful recipe
Must try to make this delicious street food at your home and surely you will enjoy it.
This crunchy Calamares packs some heat. Serve them as appetizers or even as mains. Also perfect for pairing with your favorite booze. Surely a crowd-pleaser that can be cooked in no time at all!
WHAT IS CALAMARES? Calamares is the Filipino version of deep-fried battered squid rings more commonly known elsewhere as Calamari. Calamari is the Italian word for squid which is what the dish is generally made out from. Normally, it is just the squid’s body, cut across into rings, and the tentacles battered and deep-fried for a crunchy, golden finish. In the Philippines, Calamares can be enjoyed as a main dish. Usually served alongside rice with spicy vinegar as a dip. It is also a well-loved ‘pulutan’ or what you call beer food.
THE SECRET TO PERFECTLY TENDER CALAMARES The secret to keeping those squid tender when cooking Calamari is to not overcook it. You have to either cook it really quickly over high heat or slowly over low heat. If overcooked, it will surely turn out tough and rubbery.
WHAT YOU NEED TO MAKE THIS SPICY CRUNCHY CALAMARES:• 500 grams of frozen squid rings, thawed, washed and drained • 1 cup milk • 1 lemon or 4-5 calamansi • 1 cup flour • 1 cup cornstarch • 1/2 teaspoon baking powder • 1 teaspoon cayenne powder • 1 teaspoon paprika • 2 teaspoons onion powder (optional) • salt • ground pepper • oil for deep frying
HOW TO COOK CRISPY CALAMARES: 1 Soak squid rings in milk for at least an hour. Like I said, soaking in milk will make the squid tender. 2 Add lemon juice to the milk with the squid. The lemon juice will serve as a coagulating agent that will turn the milk to a thicker consistency. This is usually an alternative to using buttermilk.3 In a separate bowl, mix together the remaining dry ingredients. You can adjust the salt and pepper to your liking. I used 1 teaspoon of salt and half teaspoon of ground pepper. You can also adjust the spiciness as you like.4 In a deep pan or wok, heat oil over medium heat. Oil should be high enough to cover a layer completely. Make sure that oil is hot before you start deep frying and also in between batches. 5 Dredge pieces of squid with the flour mixture until fully coated. You can double coat with the milk then flour again for a thicker shell coating.6 Deep fry coated squid rings in batches, making sure you do not over-crowd the pan. Fry for about 2-3 minutes each batch. 7 Using a slotted spoon remove cooked calamari from oil and transfer to a plate lined with paper towels to drain excess oil.https//www.foxyfolksy.com/calamares-recipe
Lumpiang Shanghai (Filipino Spring Rolls)
These beloved Filipino spring rolls, Lumpiang Shanghai, are deep-fried to crunchy perfection. With a mixture of ground pork, onions, carrots, and bell peppers for fillings. These bite-size savory treats are perfect for any occasion. Lumpiang Shanghai is our very own Filipino version of spring rolls. What is the difference, you might ask? Well, the main difference is that it has more meat than vegetables in it unlike the other kinds of lumpia or spring rolls. Traditionally, ground pork is normally used as the main ingredient. But you can also use beef or mixed pork and beef or even chicken. It is very seldom or really rare that you will attend a celebration, feast (Fiesta) or party in the Philippines without LumpiangShanghai being served. WHAT YOU NEED TO MAKE THIS LUMPIANG SHANGHAI • 1 pound ground pork • 1 medium carrot – cut into tiny cubes • 1 medium green bell pepper – cut into small cubes • 1 medium onion- chopped • ½ cup flour • 1egg • Tablespoon salt • Teaspoon ground pepper • 35 pieces small spring roll wrapper • Vegetable oil for deep frying Slurry to glue the wrappers • 1 tablespoon flour • ¼ cup water
HOW TO MAKE LUMPIANG SHANGHAI 1 Combine all ingredients for the filling a big bowl. Mix well using your hand or a big spoon. Set aside for at least 30 minutes to let the flavors blend. 2 Meanwhile, separate the wrappers carefully one by one. Cover them in damp kitchen or paper towel to prevent them from drying out. 3 In a small bowl, mix together 1 tablespoon of flour and 1/4 cup water. Use this to seal the wrapper together. 4 To assemble, place a wrapper on a flat surface, one of the pointed corner facing you. Spoon about a tablespoon of the filling on top of wrapper across the bottom part. Fold the bottom corner over the filling. Then fold both the side corners over the center to close the sides. Roll the filled portion over until the other end of the wrapper. Dip your index finger in the slurry and pat it on the remaining corner to close and seal the spring roll completely. 5 Heat oil in a deep fryer or deep pan over medium heat. Deep fry on medium heat for 5-7 minutes or until golden brown. 6 Drain oil from the spring rolls by placing them on a plate lined with paper towels.https://www.foxyfolksy.com//lumpiang-shanghai-filipino-spring-rolls/
Kwek Kwek – Fried Orange Quail Eggs
Kwek Kwek’ is a beloved Filipino street food made of hard-boiled quail eggs covered in a savory orange batter that is then deep fried. This is usually dipped in vinegar and a special sauce.
You then dip them into the jar of sauce of your choosing. You may choose from vinegar, spicy vinegar, sweet brown sauce or spicy sweet brown sauce. A combination is allowed but NO DOUBLE DIPPING, please! That means once you put a piece from your stick in your mouth then never ever dunk it back to the sauces again. Ever! WHAT YOU NEED TO MAKE THIS KWEK KWEK(FRIED ORANGE QUAIL EGGS • 24-30 pieces quail eggs • 1 cup flour • 1/4 cup cornstarch • 1 teaspoon baking powder • 1 teaspoon salt • 1/4 teaspoon ground pepper • 3/4 cup water • orange food color • 1/4 cup flour – – for dredging • oil – – for frying
HOW TO MAKE THIS KWEK KWEK 1 Place quail eggs in a pot and fill with tap water enough to submerge them completely. Bring water to a rolling boil over high heat. Once it boils, turn off heat and cover the pot and let it sit for 10 minutes. 2 Remove the quail eggs from the hot water and transfer into an ice bath or cold water. Peel off the eggshells once cool enough to handle.3 In a bowl, combine 1 cup flour, cornstarch, baking powder, salt, ground pepper and water and mix to form a batter. Consistency is almost similar to that of a pancake batter only a bit thicker. Add enough food color and mix until the desired color is achieved. 4 Spread 1/4 cup of flour on a plate. Dredge each egg with flour covering the surface completely.5 Drop the floured quail eggs, one at a time into the orange batter and using a fork or a barbecue stick, turn them over to cover them completely with batter. Do this in batches, about 5-6 eggs per batch.6 In a small pot, heat enough oil over medium-high heat. Once hot, use a stick or a skewer to pierce a coated egg and transfer it to the hot oil and a fork to remove the egg off the skewer and into the hot oil. Fry a batch at a time about 1-2 minutes each side or until crispy. 7 Remove the eggs from the hot oil and transfer into a plate lined with paper towel to remove excess oil. 8 Serve while hot and skin still crispy with vinegar dip or special Kwek Kwek sauce.
This ultimate Filipino summer treat, Halo-halo is a sure and delicious way to cool down. With the combination of shaved ice and many different layers of sweet beans, fruits and other treats then drizzled with milk. Let us not forget the toppings, lecheflan, ube halaya or even ube ice cream!
Halo-halo’ is a Tagalog word that means mixed, as that is what this is basically. A concoction of various sweet treats that are put together to culminate into one great cold treat. A colorful medley that is sure to cheer you up even on the hottest and most humid of days.
WHAT YOU NEED TO MAKE THIS HALO-HALO There is really no written rule as to what ingredients you can put in halo-halo or how many. It usually varies from region to region. Usually, whatever fruits or root crops that are endemic to a location is a good candidate. Here are some of the most common halo-halo ingredients that are used:• crushed or shaved ice • milk (fresh or evaporated) • sugar, if needed • sweetened saba or plantain bananas • sweetened sweet potatoes • fresh or sweetened langka (jack fruit) • sweetened garbanzos or beans • coconut strips or sweetened macapuno • sweetened red munggo • nata de coco (coconut gel) • sago or tapioca pearls or jelly cut into cubes • pinipig • leche flan (topping) • ube jam or ube ice cream (topping)
HOW TO MAKE HALO-HALO You can either make everything from scratch or you can buy the ingredients that are usually sold in jars. Sweetened banana and sweet potato, however, have to be homemade.
You will also need an ice crusher or shaver. 1 In a tall glass, add a teaspoon of each of your selected ingredients. 2 Add sugar if you like. 3 Fill the glass with shaved ice up to the brim. 4 Drizzle with milk 5 Add the toppings of choice. 6 Serve with a long spoon to mix (‘halo’) and enjoy.
https:www.foxyfolksy.com/halo-halo-recipe/
Homemade Fishball
Love fish balls? You have to try this easy homemade fish balls recipe. The street food staple gets a better-for-you, whip-it-at-home upgrade.
How do you make an easy fish balls recipe? Any fish may be used but for this recipe, but for an easy-to-find fish, we used tilapia. The sauce for this homemade street food, meanwhile, can be easily tweaked, too, just the way you like it. Add more sugar if you want it sweeter or alternatively, add fresh chilies or hot sauce if you favor more heat in your version. We suggest you make a big batch and just freeze them until ready to use. Just fry, skewer, and dip!
WHAT YOU NEED TO MAKE THIS FISHBALL • 500 grams fish, (use fillets), (any fish may be used; we used tilapia for this recipe)
• 1-inch piece ginger, peeled
• 4 cups potatoes, diced
• 1 cup carrot, diced
• 1 whole garlic, minced
• 1 egg, beaten
• 1 1/2 cups cornstarch
• 1/2 cup cassava flour
• salt, to taste
• cups fish stock
• oil, for deep-frying
• 1 cup vinegar
• 1 cup clear soda
• 1 cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• chili flakes, Optional
HOW TO MAKE FISHBALL 1 Poach the fish fillet in salted water with the ginger.
2 Once cooked, flake the fish to make about 4 cups of flaked fish.
3 In a separate pot, boil potatoes and carrots until soft.
4 Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.
5 Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
6 Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
7 To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste. For a spicy sauce, add chili. Serve with fish balls.
Jannleslie 