Street Food: Exploring the World's Most Authentic Tastes
Tom Kime
Language: English
Pages: 228
ISBN: 2:00006264
Format: PDF / Kindle (mobi) / ePub
For those who dream about the great foods you will eat as you travel around the world, Tom Kime documents his personal voyage of culinary discovery in this continent-by-continent cookbook that shows you how to prepare at home the food, the traditions and techniques of true locals.
Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer
Eat More Dessert: More than 100 Simple-to-Make & Fun-to-Eat Baked Goods From the Baker to the Stars
Handmade Gifts from the Kitchen
Buddha's Table: Thai Feasting Vegetarian Style
The Martha Stewart Living Cookbook: The New Classics
George Stella's Livin' Low Carb: Family Recipes Stella Style
2 tbsp Asian fish sauce with vegetables such as coarsely crushed 3 tbsp sugar carrots or sugarsnap peas, or with roast vegetables such 1First wrap the shrimp paste for the dressing in a small piece of aluminum foil. as pumpkin or broccoli. Bake in a preheated 350°F (180°C) oven for 10 minutes until it becomes nuttier and drier, and aromatic rather than pungent. 2To make the dressing, grind the chilies and ginger using a pestle and mortar. Mix with the roasted shrimp paste and mash
plate, cut into discs 4–5in (10–12cm) in diameter. Spoon the ricotta paste onto the bottom half of the disc, in a half-moon shape, leaving a small rim. Brush the rim with egg yolk. Fold the pastry over and, with a cupped hand, carefully squeeze any air bubbles out of the filling. Seal the edges tightly—otherwise the ravioli will open while cooking. 4Heat the olive oil over medium-high heat. When hot, shallow-fry 2 or 3 pastries at a time in batches. Cook for 3–4 minutes until golden all over.
(stalks removed), or a combination 2 tbsp white wine vinegar of all three 2 garlic cloves, finely chopped 1 quart good-quality vegetable or 1½ cups plain Greek-style yogurt This wholesome springtime chicken stock large pinch of ground turmeric soup is commonly served all 2 tbsp olive oil juice of 1 lemon over the Mediterranean 2 onions, finely chopped ½ bunch of fresh mint leaves, coarsely and Middle East. It uses 2 leeks, trimmed and rinsed, halved chopped the freshest
wrapped in 116 pomegranate, chaat with green chili turmeric 148 panelle 115 and 36 Eastern jeweled pilaf 160 papaya, mango, and pineapple popadums, masala 24 roasted rice 72 salad 58 pork: Chinese barbecue pork 66 ricotta: grilled tuna, broccoli, and paper-wrapped chicken 52 salad of roast pork with cucumber ricotta calzone 135 parathas, crispy 35 and sesame seeds 78 savory ricotta-filled pastries 119 parties 214–17 potatoes: potato and cumin curry 38 semolina flour fritters
prata in Singapore. He set off, but the streets seemed ominously quiet and ghostlike, empty of the hungry locals I hoped to join. Five dollars later we turned a corner and all was explained. A small café was acting like a beacon in the night, its canary yellow plastic tables and stark fluorescent lights welcoming all prospective diners—and there were hundreds. For the length of the block there was no footpath to be seen—only happy faces seated at flimsy chairs and tables devouring their
