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street foo Easy quick meal s to cook at home
by Troth
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The World of Street Food First published in the UK in 2005 by New InternationalistTM Publications Ltd 55 Rectory Road Oxford OX4 1BW, UK. www.newint.org Cover photograph: Night market food stalls, Bangkok, Thailand Jerry Alexander/Lonely Planet Images . Food photography © Kam & Co, Denmark. email:
[email protected] © all other photographs: individual photographers/agencies. Text © Troth Wells/New Internationalist 2005 and individuals contribu ting. Paperback edition 2006. Reprinted 2007. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, except brief extracts for the purpose of review, without the written permission of the publisher and copyright owner. Design by Andy Kokotka/New Internationalist. You're Reading a Preview Printed by C&C Printing Offset, Hong Kong, China. Unlock full access with a free trial. British Library Cataloguing-in-Publication Data. Sign up to vote on this title A catalogue record for this bo ok is available from the British Library. Useful Not useful With Free Trial Library of Congress Cataloguing-in-PublicationDownload Data. A catalogue record for this bo ok is available from the Library of Co ngress.
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contents The World of Street Food Africa
1
Asia
3
Latin America & Caribbean Middle East & North Africa
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Resources
17
Index
17
About the NI
Unlock full access with a free trial.About the Author
Sign up to vote on this title Note:Download recipes marked are vegan; ‘Va’ are Useful Not useful vegan-adaptable. With‘V’ Free Trial Most recipes are vegetarian or can be easily adapted.
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the world of street fo
‘S
ee that tree over there?’ said Mohamed, pointing at a strag specimen across the busy road in Penang’s George Town. was where my grandfather used to sell his nasi kandar two baskets at either end of a pole that he carried on his shoulde spot. Then he’d unwrap one and set up his little fire. The second carried rice and other ingredients. ‘In time, he did well enough to buy a hawker cart. My father to on and the business grew, so that he was able to rent a stand in shop. And from that, here I am with nasi kandar stalls of my own. Mohamed’s grandfather had come from Tamil Nadu, in India, a many others. Many Tamils came as indentured laborers for the Br work on Malaysia’s rubber plantations. Others became h awkers, You're Reading Preview a living in the towns,aselling food and other goods. Malaysia has a rich tradition in street food, not least because o Unlock full access with a free trial. is immigrant workers. The largest immigrant group in Malaysia Sign up to vote on this title Chinese, many of whom came to work on the country’s tin mine Useful asNonya Not useful Download Free Trial an earlier wave With of migrants – known or Straits Chinese reached Malaysia in the early and middle part of the 19th centur married Malays, and fused their cooking ideas along with their ge
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Street food and stall, Penang, Malaysia.
Anwar had a treat in store: in my room was a copy of Penang Odyssey, a fascinating and detailed tour of the street food vendor their specialities... you could almost hear the sizzle and smell the You're Reading a Preview The first thing to do is to visit each stall and see who is cookin at this time day. with For asome of the dishes are strictly breakfast far Unlock fullof access free trial. speciality. This coconut nasi lemak, a Malay cuisineSign up to vote onisthis title rice and cu side dishes of fried anchovies, peanuts, hard-boiled eggs and cucu Useful Not useful Free Trial youDownload think that isWith an unusual combo to start the day with, then th a plate full of fried egg, bacon, sausage and baked beans might se the uninitiated. Nasi lemak has a kick to get you going, supplied
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T S I L A N O I T A N R E T N I W E N / S L L E W H T O R T
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As well as making a living, the food hawkers and vendors prov cheap meals to thousands of people who may not be able to affo else. Those queuing up for today’s tasty dish may be schoolchildr some school canteens in Thailand and the Philippines buy in foo the hawkers. Is there anything bad to say about this thriving and important in Well, there are health and hygiene concerns. Organizations such are promoting clean water facilities and health checks for vendors like some other countries, licenses vendors to ensure acceptable s – and of course to keep an eye on who is doing what, where. In Za Zimbabwe, hawkers are illegal but in times of economic hardship, (both vendors and their customers) have few other survival option Local people and tourists alike can enjoy the colorful sights, d smells and bustle that surrounds the food hawkers – such as tho at their stands in Penang’s Gurney Drive, one of the city’s most p spots to eat. You're Reading a Preview Here, the way to find your favorite food is to go round the stal seeUnlock for yourself what cooked. Most people speak enough full access withisa being free trial. to understand what you areSign asking will that you a up toand vote on be thispleased title ing interest in their cuisine. You order what you want and the Useful Not useful Download Trial stallholders willWith bringFree the dish to you – go on, try several! The fo cheap and so good that quite often you will find Mercedes cars p nearby their occupants as keen on the wonderfully named want
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) I P L ( S E G A M I T E N A L P Y L E N O L / I I I K L E N H O J
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E T H I O P I A
Lentil wat (stew) V SERVES 4
PREPARATION: 10 MINUTES
COOKING: 20-30 MINUTES
Ethiopians may fast as many as 200 days a year, during which time they do not eat meat. This has led to many delicious vegetarian versions of the wats (stews). Light and lemony.
1 cup / 225 g lentils 1-2 onions, chopped 3 cloves garlic, chopped 1 teaspoon berbere* or 1 teaspoon chili powder 1 teaspoon fresh ginger, grated, or 1 teaspoon powdered ginger 3 cloves
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Useful Trader carrying butter a gourd, Ethiopia. Notinuseful Download With Free Trial
1 Put the lentils in a pan with enough water to cover, an
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E T H I O P I A
Dabo kolo
(fried snacks)
Va
MAKES 20-24 PREPARATION: 20 MINUTES COOKING: 10 MINUTES
Dabo means bread, and kolo is the word for roasted barley, which is eaten as a snack, like popcorn. Dabo kolo are popular in Ethiopia, eaten between You're Reading a Preview meals, with drinks, and are available from street vendors and small shops. Unlock full access with a free trial. The snacks keep well and so are useful Sign up to vote on this title for people on the move. They are usually Useful Not useful Download With Free Trial made from wheat flour, but can also be made from tef flour (used to make Ethiopia’s famous flatbread, injera) or
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1 cup / 100 g flour ¼ teaspoon salt ½ tablespoon sugar ¼-½ teaspoon berbere past or cayenne pepper 2 tablespoons oil water a little melted butter or mar * Ethiopian spice paste + optional
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tog 1 Mix all the ingredients Sign up to vote on this title water to form adding a little Then knead Useful Not usefulfor 5 minutes o
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2 Next, take up pieces of th roughly the size of a walnut each one out on a lightly flo
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A N D
S E N E G A L
Mafé (peanut stew) SERVES 6
PREPARATION: 30 MINUTES
COOKING: 20 MINUTES
Mafé, a traditional dish of the Wolof people of Senegal and Gambia, is the many variations of the African groundnut stew. The basic recipe us onion, palm nut oil, tomato paste, peanuts or peanut butter, some veg chilies, bell pepper, salt, pepper and water. It is often made with lamb o mutton but can also use chicken, fish (fresh or dried) or substitute bea as black-eyed beans) for a vegetarian version. Chop and boil the veget first – then keep the stock to use in the dish.
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Sign up1to voteby onheating this titlethe palm oil in Begin 1 pound / 450 g chicken, in pieces or ½ poundWith / 225Free g cooking Useful Not Then usefulsauté the chicke pot. Download Trial cooked beans r emove the pieces when they are g 2 onions, finely chopped all sides. 1 cup / 225 g peanut butter
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A N D
S I E R R A
L E O N E
Plasas or palaver stew SERVES 4
1 pound / 450 g minced lamb or beef 2 onions, chopped 2 pounds / 1 kg greens, chopped finely * 1 red or green chili, de-seeded and chopped 1 red or green bell pepper, chopped ½ cup egusi or peanut butter red palm oil or cooking oil 1-2 bouillon/stock cubes water salt and pepper
PREPARATION: 15 MINUTES
COOKING: 40 MINUTES
Plasas or palaver stew, popular in West Africa, combines greens, meat sometimes also dried fish with egusi (pumpkin seed paste), groundnut peanut butter. Plasas is most often found in Gambia and Sierra Leone. cubes and/or the ubiquitous Maggi sauce are widely used.
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1 Start by heating the oil in a large pan and then brown the onions in it, addin meat when the onions are transparent. Unlock full access with a free trial. to cove enough water 2 Next, put in the chili, bell pepper and Signstock up tocube votewith on this title meat. Bring to the boil and then turn down the heat to a simmer . Cook the m Useful Not useful Download Free Trial 20-30 minutes, or until With tender. 3 Add the greens, cover, and cook until they are soft.
4 Mix the egusi or peanut butter into the ingredients and stir to combine. Sim
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