Street Food: Exploring the World's Most Authentic Tastes by Tom Kime

By Tom Kime

In the event you dream concerning the nice meals you are going to consume as you go back and forth world wide, Tom Kime records his own voyage of culinary discovery during this continent-by-continent cookbook that indicates you the way to organize at domestic the foodstuff, the traditions and methods of actual locals.

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The sourness is usually supplied by using lemon juice, lime juice, or fresh tamarind pulp. This chutney should be eaten immediately, as the acidity of the citrus juice will start to cook the fresh green herbs. It can be used to marinate grilled prawns or fresh tuna, or served on the side like a relish. It would be great as part of a summer barbecue or with prawn or chicken kebabs. Sri Lanka India and Sri Lanka 31 Bhindi chatpatti Spicy fried okra Serves 4–6 Okra, or bindhi, is cooked in many different ways in all sorts of Sri Lankan and Indian dishes.

If wrapping your summer rolls in a cone shape, leave the prawns whole; if using the more traditional cylinder spring-roll shape, halve or finely slice if large. Mix everything except the vermicelli and rice paper wrappers in a bowl. Drain the vermicelli, cut into smaller lengths using kitchen scissors, and add to the bowl. Season with salt and pepper, and mix again. Adjust seasoning. 3 Soak the rice paper wrappers, about 5 at a time, in warm water for 20 seconds or until softened. ) Lay out 4 or 5 wrappers side by side on a clean damp tea towel on a flat surface—this keeps the wrappers pliable.

4 Heat a heavy frying pan over medium-high heat. Drop a couple of the roti Roti prata, based on the legendary Indian flat bread, has near cult status in Singapore. People from all the island’s cultures and nationalities enjoy this street food taste sensation. At the tiny café where I first enjoyed it I saw Malays, Indonesians, Chinese, and Indians, and I was not the only Westerner. It is often served with a bowl of curry sauce (see p48) or fresh cilantro or coconut chutney. The bowl of the condiment is usually much bigger than the flat bread that you have to mop up the great sauce, so the only thing to do is to order another roti prata … parcels into the frying pan and cook for 2–3 minutes on each side until golden.

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