Malaysian cuisine is the complex result of many influences with probably the most notable nuances from China, Japan, Indonesia and India. And this melange is showcased beautifully at Mamak Asian Street Food in Orlando’s Mills 50 neighborhood.
The owners have transformed the space formerly occupied by Vietnamese restaurant Ha Long Bistro into a hip venue with vibrant yellow walls and a minimalist decor. The room is a mix of tables linked by wall-long banquettes as well as regular tables and two communal tables.
RestaurantsFoodie Awards: The best Orlando restaurants voted by readersSee all related
The menu of small and large plates is similar to nearby Hawkers Asian Street Fare, but Mamak’s execution has more precision, resulting in bolder flavors and a discernible layering of flavors. “Mamak,” by the way, is a Malaysian term for street food stall from which vendors sell a variety of dishes.
On my two visits, I explored a variety of Southeastern Asia specialties — some familiar, some not so much. And I found the staff to be well-trained culinary tour guides.
For novices who want to wade into shallow waters, start with the five pan-fried chicken pot stickers ($5.50). The plump parcels are filling and the poultry had subtle notes of cardamom.
Our two Vietnamese summer rolls ($5.50) were rolled with shrimp and served with a roasted peanut dipping sauce.
The crispy roast pork ($6) is a generous cut of lightly seasoned pork belly cooked to a golden brown and served with sweet-tangy dipping sauce. The sweet meat was tender and juicy.
Our ginger and scallion cod ($6.50) had a bland appearance but was full of flavor. The fish is thinly battered and stir-fried with spring onions in a fresh ginger sauce.
The Asian duck taco ($7.50) was dressed with freshly chopped cilantro, shredded lettuce, diced tomatoes and onions. The richness of the meat was balanced by the coolness of the herb and acidity of the tomatoes.
For larger plates the beef haw fun ($8.50) and nasi goreng Indonesia ($8) will not disappoint.
The beef dish was a wok-fried concoction of rice noodles, tender meat, sweet onions, scallions and bean sprouts bathed in a savory, mild-spiced brown sauce.
The nasi goreng Indonesia exploded on the palate with fiery sambal fried rice. The mixture, which was topped with a perfectly fried egg, included medium-size shrimp, pieces of chicken and onions. Once the yolk ran through bowl the dish evolved from sassy to sultry.
Out kari mee ($8.50) was a silky curry broth mixed with egg noodles, shrimp, chicken, hard-boiled egg slices and fried bean curd. It was a bit bold for one of my guests, but the heat was spot-on for me.
Mamak Asian Street Food has a lot of variety on the menu, making it great for groups with a mix of timid and adventurous palates. It’s one of those places you start planning a return trip even before the check comes.
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The Dish on dining
Mamak Asian Street Food
¿¿¿(out of 4)
Where: 1231 E. Colonial Drive in Orlando (at Shine Avenue in the Mills 50 neighborhood)
When: Noon-10 p.m. Sunday, 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday and Saturday
How much: $5-$8.50
Beverages: Wine and beer
Wines by the glass: From $8
Extras: Delivery within a 3-mile radius, good for groups, takeout, vegetarian options
Noise level: Nice conversational buzz
Wheelchair access: Good
Credit: American Express, Discover, MasterCard and Visa
Online: mamakasianorlando.com and Facebook
Copyright © 2015, Orlando Sentinel
WASHINGTON — One of Jay Park’s more vivid memories of growing up in Korea was his daily stops at a pojangmacha, or food cart, after school for a rice, fish and scallion cake, called Dukbokki.
“It was like a routine. Before I got home, after getting off of school, I ate [it] every day,” Park says. “I believe most Koreans, they have this kind of a memory.”
When Park moved to the U.S. eight years ago, he searched for something similar to the Korean street food he grew up on, but never really found it.
At the height of D.C.’s ramen boom in 2012, Park and business partner Jonathan Cho opened the ramen restaurant Sakuramen in Adams Morgan. And while Park says ramen is, to some extent, a Korean street and comfort food, he still wanted to give Washingtonians a taste of the foods and flavors that came off the pojangmachas.
Last week, Park got his wish when he and Cho opened BUL, a Korean street food-inspired restaurant, also in Adams Morgan.
“With this restaurant we can show people … real Korean street food,” says Park, who adds that the only difference between BUL and a pojangmacha is that the food at BUL is prepared with high-quality ingredients.
While D.C. is home to a handful of Korean restaurants, Park says BUL is the city’s first one focused exclusively on street food. It serves items such as fire-grilled skewers of prawns, chicken meatballs and sausages. Park’s favorite Dukbokki is available, as is Cho’s preferred Busan Odeng Tang (which is called “hangover soup” on the menu).
The kimchi on chef MyungEun Cho’s signature fried rice dish is made weekly by Park’s mother, using his grandmother’s recipe.
“Sometimes my mom wants to get some rest, so Jonathan’s mom will get down here from Philadelphia and she’s making kimchi,” Park says.
BUL’s non-alcoholic beverage menu includes three different flavors of D.C.-based Craft Kombucha, and its alcoholic beverage menu (expected soon) will feature cocktails, sake, soju and magkeolli.
And while diners can score sides and skewers for street food prices, the restaurant’s entrees — which include Korean-style barbecue beef short ribs; chicken thighs served on cast iron with vegetables, red pepper sauce and sticky rice; and a three-mushroom bibim bap — are more on par with typical entrée price points, but the portions are sizable.
BUL is open Tuesday through Sunday from 5:30 to 10:30 p.m.
© 2015 WTOP. All Rights Reserved.
Authentic street foods with international roots that were traditionally eaten outside as make shift meals by laborers are coming inside and appealing to a wider variety of people as more consumers favor fast food over home cooking, according to Packaged Facts.
The percentage of U.S. adults who prefer fast food to cooking at home rose to 9.1% in 2014 compared to 8.1% in 2008, the market research group notes in a recently released report
. While this may seem like a small change, its significance increases when placed in context of fewer people saying fast food fits into their busy life, which is down to 20.2% in 2014 compared to 22.8% in 2007. When viewed together, these trends suggest fast food now offers appeal beyond speed.
Part of that appeal comes from the fast causal genre helping improve the quality of fast food offerings to include more “internationally and regionally inspired options that aren’t easily replicated at home,” David Sprinkle, research director at Packaged Facts, says in the report.
He notes that street food inspired options are particularly “fashionable” among urban and Millennial hipsters, a demographic with increasing spending power and often a higher disposable income than other groups.
Packaged food manufacturers could win back some of this market share by creating low-prep or heat and serve versions of trendy street foods to sell at grocery stores.
Authenticity key for success
Street foods that particularly resonate with consumers offer bold flavor and authenticity, Sprinkle said in the report. He added that consumers also favor artisanal and craft foods as well as those that fit into the health and wellness trend.
Within these parameters, he highlighted five street foods that are particularly appealing to consumers and emerging as trendy:
1) Llapingacho: A fried potato mash flavored with white cheese and achiote that is traditionally served with roasted pork or chorizo is an authentic Ecuadorian food that easily would tie into increasing consumer demand for ethnic breakfasts, which the National Restaurant Association said is trending up for 2015. (Read about the top 10 food trends that the association predicts will dominate 2015 HERE
2) Simit: A hybrid between a sesame seed encrusted bagel and a soft pretzel, this traditional Turkish treat also is well-suited as an easy breakfast item that can be positioned as artisanal and craft, according to Packaged Facts.
3) Cha siu bao and gua bao: These yeast-raised dough buns filled with meat and vegetables gained popularity in the U.S. through the food truck scene, but they also are easy breakfast treats that can be offered at a restaurant or in the frozen food section of a grocery store.
4) Charred vegetables and fruit: Fruit and veggies are capturing more space on the grill and finding their way into beverage bars, packaged sweets and sauces, according to Packaged Facts. They also tie in nicely to the wellness trend as more people try to eat healthier. It also taps into consumers who are intentionally seeking adventurous foods.
5) Grilled meat skewers: Skewers still have a place on the grill and on the plates of consumers trying to up their protein intake while trying bold, savory flavors, the report notes. These could translate into pre-cooked and frozen options offered by packaged food makers or CPG companies could focus on the sauces and marinades for grilled meat.
Can you imagine visiting Paris without having a crêpe? Strolling through Hong Kong and not eating an egg waffle? Passing up authentic jerk chicken in Jamaica? Trying street food is an integral of traveling to new places, and it’s a delicious window into new cultures, a taste of human history. In many countries around the world, if you’re skipping what’s being served on the street, then you’re missing out on more than just a quick, cheap lunch. We’ve scoured the globe for 20 iconic street-food dishes, from bánh mì to tacos al pastor, to add to your travel bucket list. Some will be familiar, some completely foreign, but all are worth a taste.
Photo Credit: BBQ Pork Banh Mi from the Vietnamese Sandwiches stand at Main and Market Streets by Gary StevensCC BY 2.0
Where to Eat It: Ho Chi Minh City
Bánh mì is a term for all types of bread in Vietnamese, but it’s become synonymous with a mouthwatering sandwich that might best be described as a Vietnamese hoagie. A product of French colonialism in Southeast Asia, the bánh mì seamlessly combines Western and Eastern ingredients. Fillings vary, but a standard bánh mì consists of a baguette stuffed with meat (perhaps grilled pork, meatballs, or cold cuts), cucumber slices, sprigs of cilantro, pickled carrots and daikon, liver pâté, and a swipe of mayonnaise. They’re increasingly popular and easy to find in the West (in somewhat less-authentic forms), but the best place to eat one is still on the streets of Saigon.
Plan Your Trip: Visit Fodor’s Vietnam Travel Guide
Photo Credit: Photohaydar | Dreamstime.com
Where to Eat It: Istanbul
Translated as “roll”, dürüm is a wrap made with flatbreads like Armenian lavash or Turkish yufka. Inside the wrap, you’ll find typical typical döner kebab ingredients: spiced meat—usually lamb, though chicken or a beef-veal combination are sometimes options—cooked on a vertical spit then sliced off and topped with tomatoes, onions, cucumbers, and lettuce, along with herb-laden yogurt and hot sauce. If you’ve ever spent a late night out in a European city, you’ve likely had one of these to soak up some alcohol—döner (also known as shawarma) is arguably Germany’s most popular street food—but the Turkish version, in which the rolled wrap is grilled to maximize crispiness, is as good as it gets.
Plan Your Trip: Visit Fodor’s Istanbul Travel Guide
Photo Credit: Chicken Roujiamo from Tianyaoqiao Lu by Gary StevensCC BY 2.0
Where to Eat It: Xi’an
Essentially a Chinese version of döner kebab, rou jia mo is one of the world’s oldest sandwiches, dating back at least 2000 years. The traditional version combines pork that has been stewed in a heavily spiced (think lots of cumin) soup for several hours, which is then minced and stuffed in a flatbread with cilantro and mild peppers (beef is a common substitute in Muslim areas, and lamb is also popular in some regions). Rou jia mo originated in Shaanxi Province, whose capital is Xi’an (home to the famous Terracotta Army), but is now widely consumed in other parts of China. It’s easiest to find in the northern part of the country, so look for it in Beijing if Xi’an isn’t on your itinerary. And should you ever find yourself in Beijing, be sure to try jian bing, habit-forming crepes stuffed with eggs, cilantro, and crispy wonton crackers, made at street carts around the city.
Plan Your Trip: Visit Fodor’s Silk Road Travel Guide
Photo Credit: Tacos al Pasto by William NeuheiselCC BY 2.0
Where to Eat It: Mexico City
Like many great street foods around the world, tacos al pastor is the result of one culture colliding with another. In this case, Lebanese people who emigrated to Mexico brought with them the tradition of spit-roasting meats, typically lamb. In local adoption, the meat was replaced by pork, which is marinated in dried chiles, spices, and pineapple before being cooked. Sliced off the spit like shawarma, the tender meat is then served on small tortillas with onions, cilantro, and, in some cases, a tiny bit of pineapple; lime juice and hot salsa are popular toppings.
Plan Your Trip: Visit Fodor’s Mexico City Travel Guide
Photo Credit: Choripan by DavidCC BY 2.0
Where to Eat It: Buenos Aires
Sausage sandwiches are a staple of South American street food, popular in Brazil, Chile, Argentina, Uruguay, Peru, Bolivia, and Venezuela. The Argentine choripán is a model of simplicity: a grilled beef-and-pork sausage, split down the middle and placed on crusty bread, then topped with garlicky chimichurri sauce. It’s a popular food item at sports venues, and it’s also commonly served as an appetizer during the preparation of an asado, but you can find them at street stalls any day of the week.
Plan Your Trip: Visit Fodor’s Buenos Aires Travel Guide
Photo Credit: Bhelpuri is served by Barry PousmanCC BY 2.0
Where to Eat It: Mumbai
India’s street snacks, collectively known as chaat, vary greatly from region to region, but bhel puri can be found in most parts of the country. Still, Mumbai is the best place to find the real deal: a combination of puffed rice, fried vermicelli-like noodles called sev, vegetables, spices, and chutneys. The result is an exciting balance of textures and sweet, salty, tangy, and spicy flavors. The dish is often associated with Mumbai’s beaches, but it can found at street stalls throughout the city.
Plan Your Trip: Visit Fodor’s Mumbai Travel Guide
Photo Credit: Arepas con Chorizo by William NeuheiselCC BY 2.0
Where to Eat It: Bogotá
Typically eaten for breakfast or as an afternoon snack, arepas are filling flatbreads made from maize or flour that can be grilled, baked, or fried to pillowy perfection. Though arepas are often used to make sandwiches in Venezuela, that’s not the case in Colombia, where they’re commonly topped with butter, cheese, eggs, condensed milk, chorizo, or an onion-based sauce called hogao. If you want to feel like a true Bogotá local, go for the traditional breakfast of a plain arepa with a cup of hot chocolate.
Plan Your Trip: Visit Fodor’s Bogotá Travel Guide
Photo Credit: Crêpe making at Quasimodo café by Serge MelkiCC BY 2.0
Where to Eat It: Paris
Available any time of day, the crêpe is a beloved feature of any Parisian street scene. Savory crêpes, usually made with buckwheat flour and served for lunch or dinner, are commonly filled with ham and cheese, though you can find versions containing vegetables, eggs, and other meats. Sweet crêpes, typically made with wheat flour and served for breakfast or dessert, contain sugar, fruit preserves, custards, or Nutella. For the widest selection in the city, head to the boulevard Montparnasse, where you’ll find stand after stand of budget crêperie options.
Plan Your Trip: Visit Fodor’s Paris Travel Guide
Photo Credit: s_oleg / Shutterstock
Where to Eat It: Rio de Janeiro
In Portuguese, espetinho means “little skewer,” and you’ll find them sold from small charcoal grills all over Rio and the streets of other Brazilian cities as well. The most common varieties are spiced beef or chicken, but anything that can be stuck on a skewer can be found: sausages, hot dogs, shrimp, cubes of fish, and even a non-melting cheese called queijo coalho. Vendors often have some sort of hot sauce on hand to spice up the skewers, as well as farinha, the crunchy, gritty flour that Brazilians enjoy sprinkling on their meat.
Plan Your Trip: Visit Fodor’s Rio de Janeiro Travel Guide
Photo Credit: Tel Aviv, where everything is fresh by Ted EytanCC BY-SA 2.0
Where to Eat It: Tel Aviv
The origins of falafel are unknown and controversial: Egypt, Palestine, Israel, and other nations have all laid claim to it. Regardless, it plays a large role in Israeli cuisine and is widely considered to be the national dish. The word falafel refers to deep-fried balls made from chickpeas, though it can also mean a sandwich containing the fritters. Served in a pita, falafel can be topped with salad, pickled vegetables, hot sauce, spices, and tahini sauce. Though it’s widely available around the world, you’re likely to find that the falafel you get on the streets of Tel Aviv edges out any other you’ve had before.
Plan Your Trip: Visit Fodor’s Tel Aviv Travel Guide
Photo Credit: Nam Heng Restaurant (Simon Road) Fried Hokkien Mee by Kyle LamCC BY-SA 2.0
Where to Eat It: Singapore
Singapore has one of the world’s most vibrant street-food cultures, and Hokkien mee is a classic dish to try while you’re there. Invented in the years following World War II by Chinese sailors from Fujian Province, this stir-fried noodle dish contains rice noodles and egg noodles, pork, egg, shrimp, squid, garlic, bean sprouts, and soy sauce. The dish is often garnished with lime and a chili sauce called sambal; traditionally, pieces of lard would have been added as a finishing touch, but that has largely fallen out of favor for health reasons.
Plan Your Trip: Visit Fodor’s Singapore Travel Guide
Photo Credit: BBQ Jerk Chicken by OUTography.comCC BY 2.0
Where to Eat It: Jamaica
Jerk chicken is easily Jamaica’s best-known culinary export, but if you’ve never eaten it on the island, you’ve never experienced the real thing. That’s because anyone can make a jerk sauce (allspice berries, thyme, Scotch bonnet peppers, scallions, fresh ginger, and oil or soy sauce) and marinate chicken in it before grilling, but only in Jamaica is the meat cooked properly. All jerk chicken is cooked over charcoal, which imparts a smoky flavor while producing crispy, blackened bits of meat; in Jamaica, logs of fresh green wood are placed on grates over the charcoal, and the meat is cooked directly on top of the wood, absorbing oils and fragrance that significantly affect the flavor of the finished product.
Plan Your Trip: Visit Fodor’s Jamaica Travel Guide
Photo Credit: Elvis Pylsa by Tomi KnuutilaCC BY 2.0
Where to Eat It: Reykjavik
Forget fermented shark, sheep’s heads, and whale meat—Icelanders’ culinary obsession is the hot dog. Though you can find them just about anywhere you can buy food, the country’s most popular hot dog stand is Reykjavik’s Bæjarins Beztu Pylsur, which translates to “best hot dogs in town.” Open since 1937, this harborside stand has fed famous visitors including Bill Clinton, and attracts lines of hungry patrons at all times of day. Icelandic hot dogs are unique in that they are made mostly of lamb, with some beef and pork, and a natural casing. Toppings include ketchup, spicy brown mustard, rémoulade (mayonnaise with finely chopped pickles), raw white onions, and crispy fried onions. If you want to eat like a local, order one ein með öllu (literally “one with everything,” pronounced AYN-ah-med-UTL-lou).
Plan Your Trip: Visit Fodor’s Reykjavik Travel Guide
Photo Credit: Mmm Ceviche by Tomasz DunnCC BY 2.0
Where to Eat It: Lima
Served throughout Peru, ceviche is widely considered the county’s national dish—there’s even has a holiday in its honor—and it’s increasingly popular overseas. The recipe is simple: fresh chunks of raw fish are marinated in citrus juices and mixed with sliced onions, chili peppers, salt, and pepper. Because freshness is key, ceviche is usually served within minutes of being prepared. Sea bass is considered the traditional fish of choice in ceviche, but in Lima, sole is the preferred option. It’s also not uncommon for ceviche to be served with some sweet potato, lettuce, corn, or avocado.
Plan Your Trip: Visit Fodor’s Lima Travel Guide
Photo Credit: Halo-halo from Chowking
Philippines by punctuatedCC BY 2.0
Where to Eat It: Philippines
Directly translated as “mix-mix,” halo-halo is one of the world’s craziest sundaes, a perfect foil for sticky days in the Philippines. The main components are shaved ice and evaporated milk; beyond that, a whole host of ingredients can go into halo-halo. Here’s an incomplete list of what you might find inside: boiled kidney beans, garbanzo beans, sugar palm fruit, coconut, caramelized plantains, jackfruit, tapioca, sweet potato, crushed rice, flan, and ice cream. Though the dish may seem completely wacky, there are similar desserts served all over East and Southeast Asia.
Plan Your Trip: Visit Fodor’s Philippines Travel Guide
By Michael Alan Connelly
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SOUTH WILLIAMSBURG — A new street food restaurant opening in Williamsburg wants diners to explore the world through food, calling its servers “ambassadors” who will guide guests through the menu.
Streets will open later this month at 53 Broadway with food and drink from at least 18 different countries, from South Africa and Japan to Morocco and Mexico, said its general manager Melissa Baum.
The menu, with items like Singaporean chili crab and Moroccan braised lamb shank, is inspired by the idea that the best travel experiences come from eating local “hole in the wall” establishments, Baum said.
“When servers approach the table, they’ll say where different dishes come from, just to make it a more interactive experience,” Baum said. “They’re leading us through different countries and different cuisines.”
Streets is owned by Peter Best, who also owns Southern fusion restaurant Soco in Clinton Hill.
Appetizers will range from $4 to $15, while entrees will range from $16 to $28.
But all the dishes will be prepared so that diners can share and try food from several different countries, Baum said.
“It’s off the beaten path food,” Baum said. “It’s taking dishes like that and putting it into a restaurant.”
In other local food and drink news:
► Popular coffee shop Blue Bottle plans to move its Williamsburg store to a recently renovated warehouse at 76 North Fourth St. in November, according to The Real Deal.
The Oakland, Calif.-based company has been operating from 160 Berry St.
► Soon-to-shutter dive and venue The Trash Bar announced on Facebook that it’s planning a move to Bushwick. Trash Bar has been at its current location at 256 Grand St. for a decade, but rising rents meant that its time was up in Williamsburg.
What is the dish?
Tuaran mee is a Nanyang-Chinese fried “egg noodle” hawker dish from Tuaran in Sabah, Malaysian Borneo. It most commonly refers to the fried version, but it is also used to identify egg noodles that are made in Tuaran. A typical plate consists of fresh egg noodles, an egg, char siu, pork egg roll, and choy sum.
What’s the history?
According to a famous heritage vendor, Tuaran mee in its modern form began to replace the traditional ‘knife-cut’ noodles sometime in the late 1970s. With the introduction of noodle machines, the strands became thinner and more uniform. Up until the mid-1980s, fried noodles in Sabah were simply called “Chao Men” in the Hakka dialect. This began to gradually change, as the Hakka people outside the area started labeling the fried noodles in Tuaran “Tao-Ah-Lan Men,” or Tuaran mee. This was so that locals could differentiate it from noodles from other towns like Beaufort, Tamparuli and Sandakan. So the name Tuaran Mee is the result of this retro name-calling that went viral, and it has stuck for more than 30 years!
What does it taste like?
A good plate of fried Tuaran mee should be fragrant, very eggy, delicately springy, savoury, wavy and slightly smoky from the charring of the hot wok. The aftertaste should pleasantly confuse you with an unexpected hit of egg umami. It should also be incredibly moreish; you’ll be sliently eating until you find yourself picking up the remaining bits on your plate, giving up only when your chopsticks skills fail you. Fatty pork makes it taste even better!
How is it served?
It is plated directly from wok-to-dish, then topped with your protein of choice. Tuaran mee tastes best eaten hot, and it goes really well with chilli sauce. Some shops will fry and fold the proteins into the noodles to incorporate the flavours together.
You can choose from a variety or combination of pork, beef, chicken, and/or seafood. Just make sure you tell the waiter what you want, or you’ll get the shop’s default signature plate with an egg, char siu and the local pork egg roll called Choon Ken. If you’re the adventurous type, try having it with a dash of Lihing (yellow rice wine) for that sweet twist of alcohol!
Why should someone try it?
It’s delicious! Strand-for-strand sans sauce, it is quite possibly the most flavourful egg noodles on earth. You can’t find this outside of Sabah, except for an odd shop in Kuala Lumpur. In the olden days, local food lovers would travel from near and far to Tuaran to have some of this eggy goodness. It’s more convenient now, as Tuaran Mee is quite accessible in the capital city of Kota Kinabalu. So if you’re in town, it’s a must-try!
What’s the bill?
Pretty inexpensive. A plate costs between RM6.50 – RM9.00 (£1.10-£1.60), depending on the topping and combo of your choice.
Where can you get it?
In Tuaran town, Lok Kyun, Tai Fatt, and Tuaran Mee Restoran are quite popular. In Kota Kinabalu, the favorites are Seng Hing Sinsuran, Sin Fatt Hing in Likas, and Tuaran Mee Restoran in Inanam.
Can you make it at home?
Technically yes, but it’s a challenging dish to make (see below). To get the flavours right, you’ll need to have access to or make the freshest Tuaran-style egg noodles yourself. Then you’ll need to use the right utensils, roaring high heat, and ninja cooking skills. We’re talking an impeccable sense of timing, and the dexterity to respond correctly in the rapid distribution of heat. That’s if you want your end product to taste like authentic Tuaran Mee. Failing any of that, your creation will just be “Wannabe Tuaran Mee,” or worse, “Just Not Tuaran Mee”.
What does this dish say about your home city?
It shows that Sabahans are a harmonious bunch, and that we are quite happy to hold on to our heritage while we cross-pollinate our ideas to create something just a tad bit different or better. The dish came into existence out of the collective input of three generations of peoples with Hakka, Hainanese, Hokkien, Fuchow, Cantonese, and Kadazan-Dusun ancestry. It’s fusion history on a plate, and everything we love about Nanyang Borneo.
And finally … how to make ‘almost’ Tuaran Mee
To learn more about the authentic cuisine of this region, check out Jackie Miao’s website Jackie.my. And if you want to have a go at recreating Tuaran Mee – not easy! – here is a recipe developed and tested by our food editor, Eve O’Sullivan. By adding an extra egg to the noodles and frying in a very hot wok until crispy, you can hope to get a sense of how good the real thing tastes. You will need to prepare the pork the night before, or swap it out for prawns or chicken.
3 tbsp vegetable oil
300g fresh thin Hong Kong or wonton egg noodles
2 eggs, beaten
2 pak choi, roughly chopped
Ground black pepper
Chilli sauce, to serve
For the char siu pork
300g pork fillet medallions (not lean)
1 tbsp brown sugar
1 tbsp rice wine
1 tbsp soy sauce
½ tsp chilli flakes
2 tbsp hoisin sauce
1 garlic clove, minced
2 tsp yellow bean sauce (optional)
1 To make the pork, put the meat in a shallow dish, then mix the rest of the ingredients together and pour over the meat. Cover, then leave to marinate for at least 4-6 hours, or preferably overnight.
2 Preheat the oven to 180C/350F/gas mark 4, remove the meat from the marinade (reserving it for basting) then put in a roasting tin. Brush liberally with the marinade, then roast for 10-12 minutes, checking halfway through and brushing with more marinade. Keep warm while you assemble the noodles.
3 Heat the vegetable oil in a wok until almost smoking, then throw in the noodles – you are looking to crisp them at this stage, as opposed to fully cooking them. Move around the pan to avoid too much sticking, then once parts of the noodles have turned crispy (around a minute), remove from the pan.
4 Add the pak choi to the hot wok, then cook until almost wilted (no more than a minute) and remove from the pan. Next, add the beaten eggs, and when almost cooked, throw the noodles back in. After a minute or two, return the pak choi to the pan with some soy sauce and black pepper, then add the pork and a drizzle of marinade. Serve immediately.
Jackie Miao is currently working on a book of authentic recipes from her hometown. For more information, visit her website Jackie.my
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Street food may have been the buzzword for 2014, but five days into 2015 and it looks thankfully to be around for a while longer.
Chai Street – the award-winning Indian street food restaurant from Mint and Mustard – has returned to Cardiff.
Apparently the restaurant has been looking for a new home since it was temporarily closed to allow the expansion of Mint and Mustard’s flagship restaurant in Whitchurch Road in Gabalfa.
Now it’s left its Gabalfa base and has found an ideal new location in the city’s Canton area.
Situated on Cowbridge Road East, the fifth outlet from the team behind Mint and Mustard is just doors away from the Purple Poppadom, Anand Geroge’s award-winning nouvelle cuisine mecca.
George was the original mastermind behind the success of Mint and Mustard and Chai Street before he moved on to a new purple reign.
— Chai Street, Cardiff (@ChaiStreet) January 1, 2015
Mint and Mustard was namechecked as one of the most important pioneers of modern Indian cuisine by the Independent newspaper last year and was included as one of the UK’s top Indian restaurants in the 2015 edition of the Good Food Guide, sponsored by Waitrose – its sixth year in the guide.
Chai Street’s snacks and main dishes are inspired by the same philosophy that is behind the highly-acclaimed Mint and Mustard menu, using fresh, light and authentic ingredients to create dishes that redefine Indian cuisine and take the tastebuds on a taste adventure.
The menu is set to include street delights like chai samosa baskets and chicken lollipops, street rolls in chicken, lamb and vegetable and gourmet treats like chicken, lamb or chai special thali.
The venue is set to be unveiled on January 15, and there’s a lot of excitement from Cardiff foodies online.
Chai Street, 153 Cowbridge Road East, Canton, Cardiff CF11 9AH. Open 11am-11pm 7 days a week web: chaistreet.com
Staff reporter- Columbus Business First
Is Piada Italian Street Food ready to make a big move in 2015?
The Columbus-based fast-casual Italian restaurant chain may be jumping from the Midwest into a few further- flung cities this year.
According to filings with the Ohio Secretary of State, the company may be working on two restaurants each in Houston and the Minneapolis-St. Paul, Minnesota area. Piada has created limited liability corporations for each restaurant site it has opened so far, but it has four LLCs that don’t correspond to existing restaurants and aren’t listed as “coming soon” on the company’s website – Canyon Creek and Houston Memorial in the Houston area, and Chanhassen and Maple Grove around the Twin Cities.
No further information is available. Piada did not return calls or emails for more details, but did tweet a confirmation of its plans.
Such a step fits with what founder Chris Doody had told me in the past as the brand filled out in Central Ohio, expanded around the state and then moved into neighboring markets.
A more aggressive or far-reaching expansion plan also wouldn’t be surprising given the 2012 investment in Piada from Catterton Partners, a private equity firm with a reputation for growing the companies it buys into. Scott Dahnke, Catterton’s managing partner, is on the record with his feelings on Piada’s potential.
Piada has more than doubled in size in the past 18 months. Its restaurant count will hit 22 early this year when a Toledo eatery opens. There are eight restaurants in Central Ohio.
Dan Eaton covers retailing and restaurants for Columbus Business First.
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Visitors to Wellington waterfront this summer will find food trucks serving gourmet options and Kiwi classics at a range of prices. Susan Teodoro has a second helping at checking out what is on offer.
Type: Gourmet Street Food
Price: Under $10
Where: Taranaki St Wharf, Wednesday to Friday
When husband and wife team Pene and Peter Barton found their food truck on Trade Me, it was bright yellow.
“She looked like a giant bumble bee,” says Pene.
They drove to Palmerston North one Saturday morning to look at it “and about two hours later the truck was ours”, she says.
The truck is a rolling cafe, but the sliders have been a big hit.
“Sliders was a small portion of the cafe menu and we also did salads, coffee and muesli and then sliders just took off,” Pene says.
The slow-cooked, cider-braised, Asian fusion pork belly slider is very popular. It is cooked for three hours in the oven with carrots, celery and onions, pressed overnight then grilled. It comes with daikon and carrot pickle, chilli and Thai sriracha sauce.
Also popular is the “Ron Swanson”, a venison and beef pattie with beer glazed caramelised onions, bacon and cheese. It comes with hickory smoke and maple syrup barbecue sauce.
A variety of salads and specials are available and fair trade coffee is served.
ROTISSERIE DU CANARD
Where : Taranaki St Wharf, Wednesday to Friday
Originally from Paris, owner Pascal Bedel moved to Wellington from the Dordogne in France eight years ago and specialises in rotisserie chicken and duck.
“It’s good value, good healthy street food. It’s why people like the food trucks,” he says.
He built the food truck himself three years ago to bring the French style of street food to Wellington.
“In France, it’s very popular. It’s in all the markets, in every city.”
The roast chickens are all free range and prepared with herbs from Provence.
He also sells free range duck.
Chicken sandwiches and duck sandwiches are in high demand.
Roast potatoes cooked in duck fat, garlic and topped with aioli are popular as well, he says.
Duck terrine with fig and walnut, duck truffled onion soup, snails in garlic sauce and a range of drinks are also on the menu.
Everything is homemade, organic and the potatoes are handcut.
FOOD FOR THE PEOPLE
Type: New Zealand Street Food
Where: Frank Kitts Park, Wednesday to Friday
Greg Churcher, who describes himself as a hobbyist cook, set up the mobile kitchen serving, “almost gourmet New Zealand street food” with business partner Paul Sellars a few years ago. “We wanted to create something which was accessible financially for people and not too over the top,” he says.
The menu features Kiwi classics like mussels and whitebait with burgers and butties.
The “Happy Burger” includes a manuka smoked bacon and beef pattie, melted cheese, lettuce, beetroot and gherkins, with bacon and egg an optional extra.
While mussel fritters are in demand, the most popular item is the bacon and egg buttie. “We want to keep it simple, keep it predictable and good value,” says Greg.
The food is locally sourced, the bacon is free farmed and the eggs are SPCA approved.
Type: South American Donuts
Where : Taranaki St Wharf, Wednesday to Friday
Julio dos Santos moved here from Espiritu Santo in Brazil 10 years ago and specialises in “churros”, South American doughnuts.
Santos Churros was the first operator to sell the doughnuts in New Zealand and has a regular following.
The freshly made sweet is deep fried and served either on its own with a sprinkling of sugar and cinnamon or with a range of fillings.
“Churros are very popular everywhere in South America, Chile, Argentina, Brazil,” he says.
Five different types are available, chocolate, white chocolate, nutella, caramel and Romeo and Juliet.
“Romeo and Juliet is popular in Brazil and is a good combination of sweet and sour,” says Julio.
It includes cream cheese and strawberry sauce.
Wellington locals like the filled churros, with chocolate and nutella being the favourites.
Julio says that kids love the “loaded” option because it comes with two flavours.
– The Dominion Post
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