Ryland Peters - Street Food: Mouth-watering recipes for quick bites and mobile snacks from around the world

STREET food STREET food MOUTH-WATERING RECIPES FOR QUICK BITES & MOBILE SNACKS FROM AROUND THE WORLD Senior designer Sonya Nathoo Editor Sarah Vaughan Picture researcher Christina Borsi Production David Hearn Art director Leslie Harrington Editorial director Julia Charles Publisher Cindy Richards Indexer Hilary Bird First published in 2020 by Ryland Peters & Small 2021 Jockeys Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Recipe collection compiled by Sarah Vaughan. Text copyright Valerie Aikman-Smith, Bront Aurell, Miranda Ballard, Ghillie Basan, Jordan Bourke, Maxine Clark, Ursula Ferrigno, Ben Fordham & Felipe Fuentes Cruz, Dunja Gulin, Carol Hilker, Vicky Jones, Jackie Kearney, Jenny Linford, Loretta Liu, Uyen Luu, Jane Mason, Theo A. Michaels, Hannah Miles, Miisa Mink, Nitisha Patel, Louise Pickford, James Porter, Annie Rigg, Laura Washburn Hutton. All other text copyright Ryland Peters & Small 2020. Design and commissioned photography copyright Ryland Peters & Small 2020 (see for a full list of credits). eISBN: 978-1-78879-271-4 ISBN: 978-1-78879-216-5 Printed in China The authors moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. NOTES Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however, it is important to work with one set of measurements only and not alternate between the two within a recipe. Ovens should be preheated to the specified temperatures.

We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions. All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the elderly, young children, pregnant women or those with compromised immune systems. When a recipe calls for grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm, soapy water before using.

CONTENTS Long gone are the days of having to visit top-notch restaurants in order to try the excellent and diverse cuisine that a country and its culture has to offer. Today, with the soaring popularity of street food ready-to-eat, portable, finger-licking dishes you can stroll through bustling market stalls, visit street-side cafs or seek out pop-ups and foodie festivals anywhere in the world and choose from the deliciously different foods that vendors are sure to tempt you with. When you come across the wonderful aromas and first-rate flavours, not only are you guaranteed to turn your head in hungry curiosity, but you will often find that each recipe provides an insight into the food traditions of that country, and even showcase the regional variations of its most well-known dishes. As you read each chapter of this book, you can sit back and plan a foodie adventure of your own as you discover some of the favourite and most authentic eat-me-now snacks, mid-morning treats and lunch-time bites from each part of the world. Starting off in Tastes of the Americas, you can head to the streets of Mexico for buttery corn elotes or a tasty fish taco, to Buffalo in New York for some red hot chicken wings and on to Hawaii for a modern twist on traditional seafood poke. Next, take a ravenous road trip through European Cuisine for some best-of-British fish and chips or Grecian crispy filo rolls with a bit of Spanish paella, Italian pizza and Polish pierogi along the way! Moving on to Flavours of Africa & the Middle East youll sample the sticky-sweet, nut-filled baklava from Turkey, a hearty tagine from the colourful markets of Morocco and a true classic across many regions in the Middle East moreish falafel bites.

Travel east and expand your taste buds horizons even further with the zingy and fresh chow found in An Asian Adventure make your own trendy veggie clamshell bao buns, a better-than-any-take-away pad Thai or a satisfyingly slurpy Japanese ramen bowl. And, finally, recreate the scrumptious dishes from what is probably the home of some of the most-loved street foods of them all in Experience India. From perfect potato samosas and crispy courgette and onion bhajis, to luscious lamb kathi rolls and Amritsari fish pakoras theyre so good you can smell the aromatic spices already! When youre searching for a countrys most-cherished and creative foods, the options from street-side vendors are varied, vibrant and inviting for everyone. So, as you delve into the flavourful recipes in this book, you and your kitchen will be transported on a tasty trip around the world to experience the exquisite yet everyday dishes that each culture does best. Poke Inari Cups TRADITIONAL HAWAIIAN POKE CUTS OF RAW FISH COOKED BY ITS SEASONING AND SERVED AS A SNACK IS SIMILAR TO PERUVIAN CEVICHE OR ITALIAN CARPACCIO. TODAY, YOULL FIND POKE IS HEAVILY INFLUENCED BY SWEETSOUR ASIAN FLAVOURS.

SUSHI RICE 250 g/1 cups sushi rice 1 teaspoon salt 2 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons mirin PRAWN/SHRIMP POKE 500 g/1 lb. 2 oz. very fresh raw prawns/shrimp, peeled freshly squeezed juice of 1 lime 2 teaspoons yuzu 2 tablespoons coriander seeds 1 red onion, very thinly sliced 2 tablespoons shoyu 1 teaspoon chia seeds 1 teaspoon crumbed nori seaweed TO SERVE 12 inari pouches (also called inari pockets or wraps) 2 tablespoons tobiko (fish roe) 2 tablespoons nori seaweed 3 tablespoons bean curd 3 spring onions/scallions, finely sliced Sriracha chilli sauce 3 small chillies/chiles, finely diced Serves 4 First prepare the sushi rice. Rinse the rice at least three times in cold water. Place in a medium-sized pan with 500 ml/2 cups water and bring to a boil. After the water reaches boiling point, reduce the heat to a low simmer and cover with a lid.

The rice should absorb all the water and be tender after 20 minutes. Meanwhile, combine the salt, sugar, rice vinegar and mirin in a bowl. Tip the rice out of the pan onto a baking sheet and spread out so that it cools quickly. You can aid the cooling process by fanning the rice. While fanning, gently pour over the vinegar mixture and combine by running through the rice with a fork. Set aside until ready to serve.