Recipes | Viewing Category: Street Food

1. If you have a high powered food processor, add in chunks of lemongrass, garlic and coriander roots and blitz until the mix resembles fine straw. Alternatively, finely slice and dice. Add all ingredients together and mix until well combined. Chill for 30mins.

2. Form 4 patties out of the burger mix. They will shrink on cooking so make your patties bigger than the size of your buns.

3. Prepare onion oil by placing sliced onion in a heat proof bowl. Heat oil in a dry pan until smoking. Carefully pour hot oil over spring onions. Stir through and set aside.

4. Panfry, grill or bbq your patties until cooked through. Smear spring onion oil on your cooked patty and assemble your burger.

(Make your pickled veggies the night before) Simply julienne your carrot and radish. Lightly salt and toss through to distribute. Leave in a colander and set aside for a few hours in the fridge. Make your pickling liquid by adding equal parts white sugar and white vinegar in a pot. Heat to dissolve the sugar then leave to cool completely. Squeeze out any moisture from the salted veggies and place in a sterilised jar. Add in sliced garlic and fill the jar with pickling liquid. Lid and store in the fridge overnight before serving).

Makes 20 Fritters

Prep Time: 5mins plus 30mins waiting time

Cook Time: 30mins

Total Time: 50mins plus 35mins waiting time

1. Add AP flour, rice flour, sesame seeds, coconut, baking powder and sugar to a medium sized bowl. Mix until well combined. Add water and mix to form a batter. Set aside for 30mins.

2. Peel bananas and split in half, lengthways. Sit each piece of banana flat side down, then flatten the curved side with the blade of a cleaver or large knife.

3. Heat oil in a wok or large pot on medium heat. The oil is ready when a bamboo chopstick/wooden spoon starts bubbling when placed in the hot oil.

4. Prepare and cook fritters in batches. Dip bananas, one at a time, into the batter to coat then carefully slide into the hot oil. Do not overcrowd the oil. Cook until lightly golden, turning occasionally when needed. Drain on a wire rack and repeat with remaining bananas.

5. Turn up the heat on the oil and re-fry the fritters. You can crowd the oil in the second fry. Fry until golden and crunchy. Rest on a wire rack.

6. Serve fritters on their own, with a side of ice cream, coconut butterscotch sauce, or all of the above!

Serves 1

Method:

1. Pour one tablespoon of oil into a hot pan.Add in chicken and season with salt and pepper (or fish sauce/soy sauce)
2. Once cooked, add water, alongside the noodles + noodle seasonings and fish balls
3. For extra creaminess, stir in coconut cream and mozzarella cheese (optional) and let the water cook down to a thick/creamier texture. 
4. At the desired consistency, turn off the heat and top off with soft boiled eggs, crispy fried shallots and fresh spring onions.

Serves 2-4

1. Place a piece of parchment paper over one piece of pork and tenderise using a rolling pin or food mallet. Repeat to tenderise all pieces.
2. Finely grate one brown onion into a bowl. Smother each piece of pork in this onion puree and refrigerate overnight. This injects so much flavour into the meat!
3. Just before cooking, set up your crumbing station with 3 shallow bowls:

• 1 bowl filled with the AP flour
• 1 bowl filled with beaten eggs (heavily seasoned with salt & pepper and a dash of vanilla extract)
• 1 bowl filled with panko breadcrumbs

4. remove all the excess onion puree from each piece of pork and lightly dust them in AP flour.
5. Slide each piece of pork (one at a time) into the bowl of beaten eggs. This egg mix will allow the crunchy coating to stick to your pork.
6. Coat each piece of pork with panko breadcrumbs. Gently press in the crumbs with your fingers to cover the entire surface area of each piece of pork.
7. Heat a wok, deep fryer or deep skillet to 180C (355F). Ensure that there is enough oil to fully submerge each piece of pork, leaving enough room for the oil level to rise in wok/skillet when you add in the pork pieces.
8. Deep fry your crumbed pork pieces in batches  (no more than two at a time) turning each piece over so that all sides are golden. Because each piece of meat is thin, it doesn't take long for each piece to cook.
9. Drain on a cooling rack lined with a sheet of paper towel. The rack helps air circulate under the tonkatsu and keeps it crunchy longer.

Use the tonkatsu as you please. Over a bowl of piping hot ramen or roll it into a sushi and pack it for a delicious lunch.

Serves 30-50

Make the Dumplings

1. Add dumpling filling into a bowl and mix until well incorporated. Fill dumplings using store bought wrappers, sealing them with a bit of water. You can make these ahead and freeze in one layer (do not allow them to touch each other). Cook them directly from frozen (do not thaw).
2. To cook, bring a large pot of water to the boil. When it’s at a raging boil, add dumplings and cook in batches, for 5-6mins each batch, or until the dumplings are cooked through.
3. Remove dumplings with a slotted spoon/spider and place directly into the prepared sauce. Toss to coat then garnish with sliced spring onion and toasted sesame seeds.

Make the Chilli Oil Sauce

4. In a large shallow bowl, add garlic, sugar, Chinese five spice, chicken powder and Szechuan peppercorns in the centre.
5. Heat oil to smoking point then pour over the garlic mix to release the flavours. Give everything a stir then add the rest of the ingredients and mix through. Set aside.

1. Remove any husk and silk from your corn cobs. Grill on the bbq or griddle pan on the stove, turning every so often so that everything cooks evenly.

While your corn is cooking, prepare the seasoned mayo.

2. Zest the lime (keep the lime intact for later) and add to a small bowl.
3. Remove the spine from the makrut lime leaves. Finely slice with a sharp knife then chop into fine pieces. Add to the bowl with the zest, along with the garlic and mayo. Mix to combine then season with salt to taste.
4. When the corn is cooked, brush on the seasoned mayo and garnish with chopped coriander, finely grated Parmesan (optional) and dried chilli powder (optional).

1. Prepare your cucumber by cutting the ends off each one. Smash cucumbers with the side of a large knife/cleaver. Cut up smashed cucumber into chunks and place into a large bowl. Add salt and sugar and toss to coat. Set aside for 20mins.

2. Meanwhile, place chopped garlic into a medium sized heatproof bowl. Heat sesame oil in a dry pan until smoking. Carefully pour smoking oil onto the garlic. The hot oil will release the aroma in the garlic and help take away its raw edge/taste. Add in soy sauce, rice vinegar, Chinkiang vinegar and chilli oil to taste. Stir to mix.

3. Drain your cucumbers after 20min, leaving behind all the excess liquid. Place cucumbers in the bowl with the dressing and mix to evenly coat. Place salad in a serving bowl and garnish with fresh coriander.

1. Preheat grill to very hot (maximum heat).
2. Add corn, onion, mayo, sugar, and salt into a bowl and mix to combine.
3. Melt butter in a small 8” cast iron skillet (or any stove to oven safe vessel) on the stove. Add corn mix and stir to heat through or until it starts to bubble. Turn off heat. Add half of the mozzarella and stir through. Sprinkle the rest of the mozzarella on top of corn mix.
4. Place skillet under a hot grill to cook until the cheese has melted.
5. Serve immediately.