introduction From ancient Greece to Pompeii, from China to Turkey and beyond, street food has a long and colorful history. Today, around 2.5 billion people eat street food every day. Especially in Asia, street food has become an urban mainstay and is part of the local food scene in large cities and small towns alike. Many Asians buy the ready-to-eat foods and beverages on their way to work or during their lunch breaks. Consumers come from every social class and businessmen are often seen eating their lunches next to construction workers from the countryside. The benefits of street food seem to be apparent to everybody: It is cheap, easily accessible, often nutritious, and offers an endless culinary variety of traditional dishes for every taste.
japan The country is well known for being one of the global capitals for food lov and while street food stalls were once on the decline, the concept is officially making a comeback in Japan which is simply and indisputably one of the best places in the world to eat.
sashimi
“Common dishes and snacks” Your culinary journey in Singapore will be incomplete if you don’t try these mouthwatering signature dishes. The tastiest versions can usually bet found in hawker centers.
FAVOURIST F L AV O U R
i z a k ay a
toyo Blowtorches, tuna, izakaya of passion In the quarter-century since it opened, Izakaya Toyo has become one of the most beloved stand-up snack bars in the city. Here, you’ll find Toyo-san, as he’s generally known, standing in the kitchen, blowtorch in hand, normally with a cigarette clamped between his lips. Izakaya Toyo specializes in seafood, especially sushi. And while the humble Toyo-san doesn’t claim to be a great sushi master, his fresh and affordable dishes are full of flavor and, just as importantly, plenty of love. With a blowtorch in one hand, a cigarette in his mouth, and a tub of ice at his side,
Toyo-san unleashes a wave of fire at his chunks of tuna as they sit on the grill. He broils them in a carefree manner and somehow, miraculously, avoids setting fire to himself or anybody else. His hands must be made of fire-retardant leather, or maybe the flames have simply learned to respect this master of the Osaka izakaya.
UPSCALE DINING Upscale dining in Osaka is a treat, for sure, and prices vary greatly. Most fine dining establishments require a reservation and observe strict dress codes.
CHEAP STREET Cheap street food like okonomiyaki, takoyaki, ramen, soba and udon costs between 500 and 1,000 JPY.
CASUAL DINING Casual dining in Osaka, and restaurants often offer discounted “set menus� during lunchtime. Bento boxes, or lunch boxes, also are popular with locals because they can be purchased on the run at any convenience store or train station.
old old flavor never lost in japan While said to be more Japanese than ramen, the technique of making udon noodles is believed to have come from China. There is no consensus on when they arrived in Japan. Some believe it was a spy sent into the Middle Kingdom, the famous monk Kukai or the Rinzai sect. Many people argue over who the father of Japanese udon really is.
Folk story
A Buddhist priest called Kukai introduced udon noodles to Shikoku during the Heian Era.[citation needed] Kōkai, the Buddhist priest, traveled to Tang China around the beginning of the 9th century to study. Sanuki Province claimed to have been the first to adopt udon noodles from Kōkai. Hakata claimed to have produced udon noodles based on Enni’s recipe.
singapore Your culinary journey in Singapore will be incomplete if you don’t try these mouthwatering signature dishes. The tastiest versions can usually bet found in hawker centers.
wanton noodles
Most of the names of Singaporean Chinese dishes were derived from dialects of southern China, Hokkien (Min Nan) being the most common. As there was no common system for transliterating these dialects into the Latin alphabet, it is common to see different variants on the same name for a single dish.
baozi
“Common dishes and snacksâ€? It is a ball-shaped bun contain pork or chicken Baozi are generally larger than baozi, and are filled with savory fillings, the most common being seasoned ground pork and quail egg. A vegetarian version of bĂĄnh bao also exists.
SAKURA The most Japanese of all is sakura, which is being offered as a special flavor right now. Unlike other sakura-flavored sweets, which use ground-up blossoms or extracts.
CHOCOLATE Chocolate was one of the first ice cream flavors, created before vanilla, as common drinks such as hot chocolate, cotffee, and tea were the first food items to be turned into frozen desserts.
MATCHA We wanted to create a flavor that was elegant and represented Japanese cuture. To us, matcha green tea was the perfect fit.
food soul
culture cuisine
putu piring of AISHA HASHIM and the story behind it in a decade Bring traditional back She might have grown up helping her mum to make putu piring, but Aisha never thought she would be taking over her family’s business. Straight after secondary school, she enrolled in Shatec where she got a diploma in pastry, and went on to work at the Hilton Singapore for a year. Aisha then continued her studies in the US, before joining Boston Harbor Hotel, Massachusetts, as their assistant pastry chef.
A new generation Today, Haig Roatd Putu Piring has six outlets spread across various coffeeshops and shopping malls. Says Aisha: “We had a lot of requests from customers saying the queues are very long, especially if they have travelled from the West (of Singapore) to the East.” Expanding wasn’t a decision that was executed easily though. Both Aisha’s parents were resistant to this change, and had to be convinced by their daughter and son-in-law that this would be better for the business in the long run. “Me and my husband had to talk to my parents about this expansion because they refused actually,” says Aisha. “One of the greatest challenges we face is manpower. A lot of the younger generation want to work in an air-conditioned space, not sweat it out,” she continues.
thailand Street food in Thailand brings together various offerings of ready-to-eat meals, snacks, fruits and drinks sold by hawkers or vendors at food stalls or food carts on the street side in Thailand. Sampling Thai street food is a popular activity for visitors, as it offers a taste of Thai cooking traditions. Bangkok is often mentioned as one of the best places for street food. In 2012, VirtualTourist named Bangkok as the number one spot for street food—the city is notable for both its variety of offerings and the abundance of street hawkers.
tomyum
“That’s hot and spicy soup” Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
The taste of tom yum is based on sour and spicy flavors. A paste called nam prik pao is prepared as a base of the soup,to which water, herbs and meat are added. The nam prik pao is made from roasted chilies, shallots, and garlic and the ingredients are best grilled on a charcoal fire. The basic ingredient of tom yum is shrimp or pork. The most popular tom yum base is river shrimp called tom yum goong. The essential ingredients of tom yum are herbs such as lemongrass, galangal, and kaffir lime leaves. Other ingredients are also important, especially Thai chilies, mushroom, coriander leaf (cilantro), tomatoes, sweet white onions, lime juice, sugar, and fish sauce. Tom yum nam khon is a variety with coconut milk or evaporated milk.
If you don’t have any suggest for your dinner you should try drunken noodles. A combination that hits different. If you have this dish in Thailand, you’ll likely be eating fresh rice noodles. You can find those in the refrigerated section of your local Asian grocery––near all the other fresh noodles. However, fresh rice noodles can sometimes be hard to locate, even in Chinese groceries. They also don’t last very long in the refrigerated, and must be used soon after buying. When we blogged this particular recipe, we used a Chinese brand of dried wide rice noodles. The good news is, they came out really well! The noodles were soft and chewy, coming pretty close to the fresh rice noodles we use in our Beef Chow Fun. The best part? You can keep the dried noodles in your pantry any time the mood for drunken noodles strikes! Look for them in the Asian market in the dried noodle aisle. Combine those rice noodles with spicy chili peppers, basil, fish sauce, and chicken, and this drunken noodle recipe is awesome…regardless of whether you’re in a drunken stupor or just enjoying dinner on a weeknight or lazy Sunday.
Vietnam When referring to Vietnam, international friends will not only think about an S-shaped seaside nation with beautiful natural sceneries and other natural resources luckily offered by nature but also imagine Vietnamese cuisine, especially Vietnam’s street food cuisine. Vietnamese street food cuisine was complemented by tourists and mentioned as one of the worldwide most-delicious street food cuisines by serious newspapers in the world.
Banh Mi
“That’s a symphony in a sandwich” Banh Mi is one of the best known and most beloved Vietnamese dishes. The term “banh mi”, in the strictest sense, refers to bread but people often use it mmto describe the sandwich. A small French baguette is split lengthwise and filled with an endless combination of ingredients like cold cuts, grilled meats, liver pate, cucumber slices, pickled vegetables, and cilantro. It’s a light sandwich that’s typically eaten as a snack.
Originally, Banh Mi doesn’t come from Vietnam, it is a daily dish of the French which they brought into Vietnam in the nineteenth century. However, the locals in Saigon changed this dish by clamping other ingredients like egg, pork, cucumber, herbs and so on inside a loaf of bread at breakfast and it gradually became popular street food in Saigon (Ho Chi Minh City) then became popular both in the north and the central of Vietnam. Banh mi has become so popular with more and more people in more and more countries that the name of this dish was added into Oxford. Normally, the main ingredients to make a Banh Mi are bread, egg, pate, pork, cucumber, tomato, carrot, herb, and anything else you want to clamp. The delicious flavor of Banh Mi doesn’t need to describe more since its popularity has demonstrated all. The fragrance from warm loaves of bread, grilled pork or sometimes grilled beef, the freshness from herbs, tomato, cucumber, and other vegetables create an unforgettable attractive taste of Banh Mi.
Start your day with “Banh mi and Vietnamese styled coffee” A combination that hits different. Doesn’t need a seat, banh mi is a dish that you can enjoy anywhere - in your office, in the balcony, even walking or moving on the backseat. Although being a simple dish, banh mi still fulfill both needs of taste and nutrition, which is extremely suitable for rushing and dynamic life in the city - especially Saigon. Coffee in Saigon is varied too but significantly are black coffee and condensed milk coffee, usually served in a phin. First take a bite off banh mi then a sip of coffee will increase the incitement in your mouth. The significant scent and bittersweet coffee combined with luscious and greasy flavor of banh mi make breakfast more and more interesting than ever. Just one combo for breakfast and you will be sober and energetic for a whole day long. Such common and simple it is, banh mi it own classes. You like luxury? Enjoy it in high end hotels or big restaurants. Common is enough? Pick a cart or a vendor along the roadside.
Pho
Pho is one of the two most famous Vietnamese traditional dishes having included in Oxford Dictionary because of its popularity not only in Vietnam but also in many other countries. This is a Vietnamese soup consisting of broth, rice noodles herbs, and meat – usually beef, sometimes chicken, duck, goose according to the guests.
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The indispensable beautÊ of Vietnamese people’s life
Pho reflects the essence of Vietnam – an agricultural country. Pho originated in the early 20th century in northern Vietnam and was popularized throughout the world by refugees after the Vietnam War. There is some difference between Hanoi (northern) and Saigon (southern) styles of Pho in the sweetness of broth and the taste of pork, beef, chicken, duck or goose and something eaten with. While debate rages as to the location of Vietnam’s best pho, it could be argued that the dish hasn’t actually evolved all that radically since the early years. Different cuts of meat have been brought to the table and diners can choose from a range of beef cuts including rare beef (tai), flank (nam), brisket (gau), tripe (sach), tendon (gan) and meatballs (bo vien). The invention of chicken pho (pho ga) in 1939 caused ructions for a while. But, by and large, pho has stayed true to its original tenets.
Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.