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August 22, 2018 Food

What is your favourite street food? Part 2

Continuing my series on What is your favourite street food?

Singapore is multiracial so essentially there is a wide variety of foods coming from different cultures, such as Chinese, Malay, Indians, Eurasians, etc..

However, there are some foods which are popular and you can get them in any “food courts: basically, a canteen filled with stalls selling different kinds of foods/ street food“

This list basically is comprised some of what I feel Singaporeans like, so no hates, please

Please note: personally I define street food as the food served in food courts.

Street food Singapore

Chicken Rice

This food is essentially rice mixed with chicken which is either Roasted or Steamed ( sometimes they have fried chicken), the rice is much different from normal rice as it has that distinct chicken flavour taste and the sauce is so good ( I literally have no complex words in which I can describe it ) And for most chicken rice dishes it will come with a soup ( chicken soup/ sometimes it’s bean soup, again I’m not too sure because I lack the ability to advocate this, you will have to come to my country to experience it first-hand :p ) which has freshly chopped green onions in it.

This dish originated from the Southern Province of China ( Hainan ) And has made its way here in Singapore, over time it has become popularised among Singaporeans and thus I feel that this deserves to be one of the best foods on the list.

Fun fact: We do have a stall in Singapore which is considered to be one of the cheapest Michelin restaurants ( if I’m not wrong, one bowl of chicken rice costs $2.50 USD ) in the world, and it sells Chicken Rice so you know it’s the real deal 🙂

Nasi Lemak

This dish originated from our neighbouring country: Malaysia, however again it has found its way among us Singaporeans and into one of the most popular dishes in Singapore.

It usually comprises of Boiled eggs, rice cooked in coconut milk, Ikan Bilis ( anchovies ), beans, cucumber and chilli padi ( birds eye chilli ) the dish does vary though as sometimes you can have beef, curry, chicken in the dish as well. ( again do correct me if I made any mistakes.)

Laksa

This dish is honestly so delicious.

This dish originated from SouthEast Asia and has made its way here into Singapore, establishing itself as possibly one of the most famous dish in Singapore! It comprises of Noodles, Boiled Egg and Prawn, the soup itself has this sort of creamy sweet and spicy taste but the mixture is just really good.

It’s a Peranakan dish.

Roti Prata

Any true-blue Singaporean would have certainly tried this dish!

This is Called Roti Prata and is an Indian dish. It is essentially a flat bread that is fried and is usually served with curry ( the curry can differ from vegetable curry to fish curry ). Whichever it maybe it is extremely popular here in Singapore and it can be seen by many people eating it!!

Quick tip: I would recommend this Indian stall located at Kebun Baru it has one of the best ( in my opinion ) best Roti Prata I have ever tried, seriously the crust is crisp and the curry is just fantastic.

Last but not least

Mixed Rice

is essentially a dish starting as rice as the base, where the person gets to choose dishes which are differed according to prices. Essentially turning that empty and sad-looking rice dish into a canvas filled with greens and beans!! I personally love this form of street food as I’m able to do as many combinations as I wish ( steamed egg with long beans and potatoes YUM!, chicken and tofu and fish? Count me in! )

I have to give lots of credit to this dish as essentially this dish is a dish which can be varied in many different ways in which I can imagine!

Anyways, if you have noticed the dishes that are the most popular in Singapore are from different ethnic and groups. Singapore is a diverse society mixed with different race and religion.

These are just some of the most popular dishes in Singapore, there are however even more but I can’t add in as much due to time constraints.

So, what is your favourite street food?

What is your favourite street food? Part 3

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August 20, 2018 Food

What is your favourite street food?

SOME OF THE MOST POPULAR STREET FOODS OF NEPAL ARE:

Momos

Street food Nepal — By Kushal Goyal [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)]

The momos(mo:mo:) are the most popular snack in Nepal, and can be found in small eateries or street stalls a bit everywhere along Kathmandu streets. This small dumpling is made from wheat flour, filled with meat, paneer or vegetables, is one of the most popular snacks but is also common as a meal.

Chatpate

Chatpate is a popular Nepali snack that is quick and easy to make. You can find vendors in the streets mixing up the delicious snack and selling it on the spot. The tangy spicy food tastes great when every ingredient is blended in balance.

Sel roti

These deep-fry rings, made from rice flour, are a very popular Nepali breakfast; are made and sold usually during the morning in small shops on the roadside. They are a bit sweet and get crispy just after being made, which make them irresistible, but heavy for a delicate stomach.

Samosa

Apparently originated from the Middle East, the samosa is, without a doubt, a symbol of India gastronomy, especially in term of snacks, and is spread all over the country, as also in neighbouring countries. Nepal didn’t escape to the samosa invasion and this snack is easy to find in the small restaurants and street stalls.

Another popular Indian snack that is easy to find in Kathmandu is the samosa chaat, usually from lunchtime until evening. This snack is made with a samosa broken into pieces, and topped with onion, tomato, yellow peas dal, fresh coriander and curd (sweet yoghurt) and seasoned with cumin powder, chilli powder and Himalayan salt..and a few drops of lime.

Pani Puri- street food Nepal — Nepal – Pani-Puri Just Awesomely Delicious Street Food All Over The World That Will Make You Pack Your Bags Right Now
Image credit- Pinterest

It consists of a round, hollow puri, fried crisp and filled with a mixture of flavoured water (commonly known as imli pani), tamarind chutney, chilli, chaat masala, potato, onion or chickpeas.

chatamari, street food in Nepal — chatamari,
Image credit- Pinterest

Locals will often refer to the dish as the Nepali pizza but it could well be labelled a taco given that Chatamaris are generally folded and served with fillings. However, what sets the Chatamari apart from pizzas and tacos are the distinct Nepali spices used and the crepe which is made using rice flour.

Peas, beans, corn, chickpeas… all roasted and seasoned in a different way, usually with a salty and hot mix of species. These snacks are always sold by hawkers and can be found a bit everywhere along the streets.

choila set, street food in Nepal — choila set

Perhaps the most well-known Newari dish, the humble choila goes best with the potent Aila (Newari homemade liquor). Choila is essentially is a spiced up and neatly grilled buffalo meat, and just like the Chatamari, you can find the best ones in Newari Khaja Ghars. To eat Choila like the locals one must order Chmura (beaten rice) as a side dish – this combo rarely goes wrong and your jaws will enjoy grinding the choila and cheura together.

#Sekuwa

The next meat dish on this list is the Nepali bbq meat, also known as the Sekuwa. If you’re a beer lover then you have to try a chilled one with a plate of Sekuwa. While mutton is the preferred meat of choice, you will also find buffalo and chicken sekuwa served in many of the stalls. What makes the Nepali Sekuwa special is the unique combination of herbs and spices, and we’ll go out on a limb here by saying that kebabs ain’t got nothing on Sekuwas!

#Lassi

A drink blend of yoghurt, water, spices and sometimes fruits, sweetened and chill with ice is quite popular in Nepal.

#Curd (Juju Dhau)

This is a rich and thick yoghurt, usually with sugar that traditionally was made in a clay pot. Nowadays is possible to find curd in many places along the city, but the traditional one from Newari region, called Juju Dhau (king yoghurt), made in clay pots are not so common.

#Nepali doughnuts (doughnuts)

Almost so popular as the sel roti, the Nepali version of doughnuts is everywhere, from bakeries to small eateries. This deep-fry dough with the shape of a ring can be eaten plain or stuffed with cream.

This is Part 1 to a series of street food from around the world.

Why does Greek food taste better?

In continuation to my earlier article on Greek Cuisine

Greek food is somewhere in between Turkish/Middle Eastern food and Italian food. Most of the meats are grilled or roasted and most of the veggies are cooked in olive oil (fried or stewed).

Two ingredients that are common in Greek food might be perceived by some people as being bitter. Personally I don’t find them bitter, but they are:

Greek It’s a strong robust oregano, often used in generous amounts.

I’ve never understood why some people think of lemon as bitter. Bitter and sour are really opposites with respect to Ph values.

On a dish such as Greek chicken with oregano, olive oil and lemon, the oregano intensifies and becomes a bit more bitter as it bakes. The acidity of the lemon however helps to neutralize the alkaline bitterness. The essential step for this is basting. Greek chicken should be basted twice while cooking and once before serving. If you’ve cooked this and it was bitter, my first guess was that you didn’t baste.
Greek roasted lemon chicken with potatoes, properly basted.

~Jan Soloven, Trained chef, organic gardener, and experienced eater.

You may serve this with Tzatziki Sauce. Tzatziki sauce is an easy and tasty recipe, typical in Greece, and very popular in the neighbouring countries

Here is how to make it?

Greek food combines the freshest of ingredients from land and sea.

What are your favourites in Greek food?

July 9, 2018 Food, Recipes

Pastichio, have you tried a Greek Lasagna or lasagne?

Greek lasagna, called pastitsio, is usually made with a tubular noodle such as penne rather than lasagna noodles. But it’s the white, creamy sauce that really sets this dish apart. The sauce is called béchamel and makes this Greek lasagna impossible to resist.

Pastichio (also spelled “pastitsio”) is like lasagne, but a big difference is using long tubes of macaroni, maccheroncelli, instead of flat layers of pasta, with a milk/cheese sauce.

The ingredients:

-2 pounds ground beef

-1 pound maccheroncelli

-1 small chopped onion,

-1 clove of garlic minced

-3 medium tomatoes chopped

-Chopped parsley

-Whites of two eggs

-About a stick of butter

-3/4 cup white wine (my mom used white zinfandel)

-Grated kefalograviera cheese (substitute parmesan or romano if you don’t have it)

Sauce ingredients:

-More grated kefalograviera cheese (or substitute cheese)

-1/2 cup butter,

-3/4 cup flour

-4 cups heated milk

-1 stick butter

-Salt

-Pepper

-Nutmeg

-2 eggs with 2 additional egg yolks from the egg whites above (for four egg yolks total in this part)

Method–

Chop the ingredients listed above. Separate two egg yokes from the whites. Put the two egg whites in one bowl and the two yokes in another bowl that also has two whole eggs.

Boil a pound of the maccheroncelli pasta and add salt in it. Turn the heat to about medium on a large pot. Melt about half a stick of butter in the pan and add the chopped onions. Stir them and let it cook for a few minutes. Crumble 2 pounds of ground beef and add it to the pan and stir it (Trader Joe’s ground beef is my favorite). Add the minced garlic clove to the pan. Add pepper, salt, and keep stirring.

Drain the maccheroncelli and put it back in the pot. Put about 1/3 of a stick of butter in the pot with the maccheroncelli. Add tomatoes, parsley, and white wine to ground beef once it’s brown and stir. Let it cook for 45 minutes on a medium-low flame. Add a little salt to the pasta if you like and stir.

In a large pan, turn on the heat and melt one stick of butter in it. Gradually add 3/4 cup of flour to the pan and stir it thoroughly. Pour in the 4 cups of milk and stir it until it’s thick, but do not let it boil.

Add pepper, salt, and a little nutmeg to the milk and stir.

Preheat oven to 350 degrees to bake for 45 minutes to 1 hour. Turn off heat to the ground beef after 45 minutes. Turn off heat to milk sauce when it’s thick.

Put some grated kefalograviera cheese into the milk and stir it. After it’s cooled down a little, beat the 4 eggs and add it to the sauce and stir. Add egg whites to ground beef mixture after it has cooled somewhat and stir it.

Put a layer of the pasta on the bottom of a baking pan like lasagna, then spread grated kefalograviera. Pour all the meat mixture onto the pasta and even it out. Put a layer of pasta on top of the meat and spread more grated kefalograviera cheese evenly. Then pour the milk sauce on the entire thing and spread the cheese evenly on top of the sauce.

Bake at 350 degrees for 45 minutes to 1 hour (my mom did one hour). Let it cool for at least 30 minutes. And you’re done!

Source- Flying over Trout

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