Posts tagged Street Food

Yakitori Recipe

Recipe February 17, 2016

Yakitori is one of the simplest dishes in Japanese cuisine, and yet so commonly maligned. Literally translated into “grilled chicken” (yaki=grilled, tori=chicken), these chicken skewers are a favourite of the Japanese especially after a late night drinking, and are served up at various street stands shrouded in smoke emanating from hot coals. And making them at home can really be as simple as threading on some cubed chicken, and firing up that barbecue.

The secret to this amazing dish? Read More

PappaRich, Chatswood

Review October 30, 2015

Fried Chicken Skin at Pappa Rich, Sydney Food Blog Review

Asian cookbooks lie. They lie through their teeth. Good, authentic Asian food is damn hard to recreate at home, not to mention the list of specialty ingredients that’s as long as your arm.

As a Singaporean who cooks I know what I’m talking about.

So whenever I feel a bit homesick and want some familiar food, I’m always faced with a quandary – the Southeast Asian food in Sydney simply cannot be compared to the experience of dining on street food (sometimes the risk of food poisoning is just what you need for a little evening excitement), but it’s still better than what I’ve got the energy to make at home. Then what?

My previous visits to PappaRich have been something of a mixed bag. The first visit fulfilled a craving; the second left me wanting like an inconsiderate lover. Maybe third time’s the charm?

On this depressingly rainy afternoon, we jumped straight into the hard stuff. Nasi Lemak with its usual condiments of sambal, fried anchovies, egg and peanuts came with a fried Chicken Maryland so huge you could use it as a weapon. Maybe it’s my Asian sensibilities but the size of the chicken in Australia still scares me.

Nasi Lemak

The most important part (some would say titular ?) of the dish – the rice – was delicately aromatic with coconut cream, and designed as a springboard for the other flavours. The sambal was legit, but like the loud best friend with all the personality, drowned out the flavour of the rice. And I really wanted the rice to be stronger in flavour.

Also on the order, the Hainanese Chicken Rice. Invented by the Hainanese people who migrated to SouthEast Asia, this favourite is truly a celebration of chicken. Rice, sautéed in garlic, ginger and spring onions till fragrant, is then cooked in a chicken broth that has been used to poach whole chickens to silky perfection.

The condiments that come with it also haven’t escaped the chicken treatment: fresh chilli sauce gets loosened with stock and chicken fat, and a chicken/soy dressing lightly coats the chopped chicken.

Vegetarians need not apply.

Hainan Chicken Rice

I’m actually quite happy to report that here, the chicken had passed the quality test. Often overcooked and super dry, the chicken still retained some silkiness, and whatever dryness it might have had was made up with the soy/chicken dressing that most restaurants leave out. The rice could be more aromatic, but not everyone requires their rice to be anointed with as much ginger, garlic, and chicken fat as I do.

Yes, the secret to a good chicken rice is chicken fat. You may begin clutching your chest in fear.

And while you’re doing that, we also ordered a plate of Deep Fried Chicken Skins.

Fried Chicken Skin

Yeah. And it was good.

Sambal Eggplant

What was not so good was the Sambal Eggplant. Usually, this dish involves cubes of eggplant simmered the an ass-kicking shrimp-laced chilli sauce. You get chilli, mix it with your rice, and eat your way into heaven on earth. Instead, we got massive chunks of eggplant covered with a sauce so skimpy you’d think it was showing off at the beach. Not my favourite rendition of this homely classic.

On the dessert front, PappaRich is offering dishes that are designed to really piss of your doctor. But only in the most pleasurable way, of course.

Roti Bom

The Roti Bom is the rich cousin of the popular Roti Canai, and it’s not afraid to show off. Thick, flaky pastry is served with a generous dusting of icing sugar, and side portions of condensed milk and granulated sugar for you to dip.

Because crunch is very important when you’re eating condensed milk.

Fried Banana Fritters

If you feel that it’s important to finish your meal with fruit, then the Banana Fritters with Vanilla Ice Cream might be more up your alley. Banana. Batter. Deep fried. Ice cream. It’s exactly what you’d expect: piping hot fritters and melting ice cream is always lovely, even if technically they’re using the wrong banana. The banana commonly used in Malaysia is much smaller and sweeter, and doesn’t have that hint of chalkiness.

Oh and here’s a tip for you: by the sheer creative powers of my dining partner, we have figured out that the best dessert of all is a mashup of the two. Take a bit of hot banana, place it on the Roti, drizzle some condensed milk on, and finish with ice cream.

You. Are. Welcome.

With regards to the food, I think I’ve figured it out: you just have to be really careful what you order. PappaRich isn’t good at everything, but at its mid-range price point, I think that’s okay. The Assam Laksa still remains a favourite of mine, and the fried chicken wings are pretty good too, even though the Char Kway Teow is consistently below average. It’s a good starting point to the world of Malaysian food, and the little checklist order sheets ensure that no order is lost in translation.

And if in doubt, just order the fried chicken skin to go. You can’t go wrong with that.

Insatiable Munchies dined as guests of PappaRich.

PappaRich
63 Archer Street
Chatswood, Sydney, NSW
Phone: 02 9411 3207
Website: http://www.papparich.net.au

Muummy dearest: Muum Maam, Surry Hills

Review August 26, 2015

Sydney Food Blog Review of Muum Maam, Surry Hills

The horrible thing about having a new full time day job is being so out of the loop! Not that I’m complaining about the consistent income and getting to cook all day, but it does create situations where I’m at a loss about where to go for lunch.

Like when I met up with Simon, from The Heart of Food, and we just had no idea where we wanted to eat..

And the clock was ticking.

Crab and prawn rice net spring rolls with plum sauce, $6

Oh, didn’t I mention that my day job was actually a night job? Yeah. #ThisRestaurantLife.

Anyhoo, we ended up at Muum Maam, which seemed to tick all the boxes: close to the station, interesting food, and a seemingly quick turnaround time.

Wok-fried calamari, snake bean, snow peas & kafir lime leaves with red chili paste, $15

And I mean quick. All the food came out within the first 5-10 minutes, even with a slight queue happening because it was bang on lunchtime. And there didnt seem to be a drop in freshness or flavour at all! The Crab and prawn rice net spring rolls with plum sauce, $6, were an instant hit, with a flaky shell that ensured the requirement of a lint roller afterward. The hot, steaming filling was fairly generous, and the plum dipping sauce rounded out all the sweet/savoury flavours that the Thais do incredibly well.

The Wok-fried calamari, snake bean, snow peas & kafir lime leaves with red chili paste, $15 (one of the specials of the day) was mildly spicy, with tender rings of calamari on a bed of crisp vegetables and sweet steamed white rice. Comforting and fresh, this is one of those dishes that leave you so light, you feel like a responsible adult who’s eating healthily.

The pad kee mao (rice noodles stir fried with sweet soy) was good but not quite on the level of the others, which made me wish we spent the $14 on something else more interesting like a papaya salad instead.

The prices were just a touch elevated for Thai food in the vacinity, but it was reflected in the care that was taken in preparing the food. Nothing was just dumped unceremoniously on the plate (which has totes happened to me before), and the staff were polite, efficient, and happy to be there. All good points in my book.

Makes me wonder what the dinner menu is like. Have you been? What did you order?

This meal was independently paid for.

Muum Maam
Shop 1, 50 Holt Street
Surry Hills, NSW
Phone: 02 8317 4931
Website: http://www.muummaam.com.au

Varying degrees of…Celsius Dessert Bar, Chatswood

Review June 28, 2015

Review of Celsius Dessert Bar, Chatswood

Nitrogen frozen treats seem to be all the rage right now, doesn’t it? And with good reason: the low freezing point of liquid nitrogen makes the ice cream super smooth, and the clouds of vapour provides a dramatic way to watch your ice cream getting made!

Located near the new Chatswood transport interchange, Celsius Dessert Bar has a small range of nitrogen-frozen gelato to choose from, coupled with thoughtful toppings to create a full-fledged dessert.

Because ice cream can always use some topping. 😉

Watermelon Splash

Monkey Magic

Simon and I shared a Watermelon Splash and Monkey Magic, and we were about to go for a third, but…well, we really shouldn’t. Haha. The Monkey Magic really reminded me of Ben and Jerry’s Chunky Monkey, except a little lighter. The chocolate cookies and the bruleed bananas were a very nice touch, and made for a fantastic dessert.

The Watermelon Splash on the other hand, would have been much better off without the topping – the honeycomb had a very slight burnt flavour to it, and made the whole thing taste…savoury. The gelato itself was really refreshing, and light, and tasted of fresh watermelons, which is, well, a good thing.

I really wanted to go back and try the other flavours, but I don’t know if I can go past the Monkey Magic!

Banana flavoured anything is my kryptonite. Go figure.

This was independently paid for

Celsius Dessert Bar
Kiosk 4 Chatswood Bus Interchange
436 Victoria Ave
Chatswood, NSW
Phone: (02) 8068 6895
Website: http://www.celsiusdessertbar.com.au

Step Up to the… Mira Korean Street Food, Eastwood

Review April 27, 2015

One thing that I’ve missed thoroughly since moving from Singapore, is street food. Nothing quite beats the rising smoke around food on sticks, bustling crowds and surly hawkers. Not only is the food crazy delicious and cheap, but it’s also the ultimate in convenience, allowing you to eat and roam the street at the same time.

Street food in Sydney is not quite the same, but it doesnt stop anyone from trying to serve it up in different forms! Enter Mira Korean Street Food, who are attempting to serve up classic Korean street treats, but in a sit down cafe in Eastwood!

Soondae (Korean blood sausage), $10

Soondae is a Korean blood and noodle sausage that is served with a spiced salt on the side, as well as a few slices of tripe or liver. It’s almost like a gateway blood sausage to me – not nearly as strong in flavour as black pudding, and has a familiar chewy texture that accompanies starch noodles. Not a fan of the liver, but I never like thoroughly cooked liver anyway.

Fried Seaweed and Sweet Potato Noodle, $2 for 2pcs

That same noodle used to stuff the Soondae is used again here in this Fried Seaweed and Sweet Potato Noodle snack, that is battered, fried and served with a soy dressing. Great for the novelty factor, and again, addictive chewy texture, but not entirely special otherwise.

Odeng involves a skewered fish cake served in a bowl of anchovy broth. These skewers sit in a hot water bath, in preparation for their time in the bowl…before it hits my tummy.

Odeng (skewered fish cake soup), $3

It’s supersoft, a bit like tofu, and for all the fish involved in this soup/skewer, it’s incredibly
milk, and reminds me of restorative broths my mum used to make when I wasn’t feeling well.

In all, not quite the street food experience that I was looking for, but its really worth a shot if you’ve got the late night munchies!

Mira Korean Street Food
16 Railway Parade
Eastwood, NSW 2122
Phone: 02 8542 9233

Buns of Steel: Belly Bao, Sydney CBD

Review April 15, 2015

BBC (fried chicken) from Belly Bao in Good God, Sydney

I never did entirely understand the almost-fanatic appeal of the Gua Bao – soft, sweet milk buns filled with (traditionally) braised pork belly, mustard greens and sauce – to some. Sure it’s tasty and all, and its possibilities in terms of building the perfect bite in this hand-held snack-to-go are certainly promising, but surely it doesn’t require the fad-level attention that its been getting right?

Clearly, I haven’t tried the baos from Belly Bao.

Located in GoodGod Small Club, where The Dip used to reside, Belly Bao has grown from its humble beginnings as a market stall, into a busy eatery with legions of adoring fans. It was the brainchild of Sylvia, who, while on holidays in New York, came across these delicious morsels. Upon returning to Sydney, she realised that there was a clear gap in the market (and her own access to delicious baos), and decided to risk it all and make her own. With her parents to guide her with their years of restaurant experience, Sylvia started her market stall and hasn’t looked back since.

From top: Tofu Bao, Soft Shell Crab Bao and Short Rib Bao

From top: Roast Pork Belly Bao, Fried Chicken Bao, and Braised Pork Belly Bao

Sweet Potato Fries

BBC (Belly Bao Chicken)

The result? The best milk buns I’ve ever had in Sydney. It’s ridiculous just how fresh, soft, and fluffy they are, and it’s not surprising to hear from Sylvia that they make their own buns, rather than getting it supplied from someone else. And the fillings don’t disappoint either – the classic Braised Pork Belly Bao is my favourite with its thick dark sauce clinging to the tender slice of pork belly. The Short Rib Bao comes a close second, with its Korean inspired flavours of sweet soy and kim chi.

But don’t fill up on buns, because the Sweet Potato Fries, which are liberally salted and covered in a house made aioli and chilli sauce, are SO satisfying. Hot off the fryer, these fries are delicious in their sogginess – sweet potato fries don’t ever seem to crisp up in the same way that regular fries do – and the sauce over the top has to have some sort of hard drug in it, because I’m so SO addicted to the stuff.

The BBC also came highly recommended, and it did not disappoint. Juicy meat, crunchy exterior that shatters into your cleavage, and all that jazz. And anyone who goes through the effort of brining their poultry, is alright in my books.

I’m so relieved when Sylvia divulges that the plan is to make Belly Bao readily available 7 days a week, because I don’t think I can live with such good food being unavailable for half of the week. Now excuse me, while I get my fries on.

Insatiable Munchies dined as guests of Belly Bao.

Belly Bao
GOODGOD Small Club
53-55 Liverpool St
Sydney, NSW 2000
Website: http://bellybao.com/

My Favourite Kind of Balls: Tamayaki, Haymarket

Review March 2, 2015

I remember the first time I’d ever eaten a Takoyaki. My friend and I walked through a Pasar Malam in Singapore – makeshift night markets that are held nomadically in the heartlands of the country – and she disappeared for a moment, coming back with a box of them: mayonnaise-covered balls made from a creamy batter, and filled with bacon and cheese. But I didn’t know that this was a crazy delicious Japanese street snack then.

All I heard were the words “Bacon and Cheese”.

Traditionally filled with octopus pieces – then called Takopachi instead – these balls are basically made with a base of wheat flour batter in semi-spherical cast iron pans, looking like the savoury edgy ancestors of the cake pop. Today, they are filled with such a variety of ingredients and are so omnipresent that they even have them dispensed from vending machines in Japan!

Satay Chicken Takoyaki, $6

Commonly filled with seafood like prawn and crab, Tamayaki in Dixon St (Haymarket) have spiced up the menu with super cool flavours like Satay Chicken, and Eel (Unagi).

But first, wanna know how they’re made?

First the pan gets filled with batter, and then the chosen fillings.

Then it gets expertly flipped. Most places use two thin metal skewers to flip and roll these balls into spherical perfection, but no, Tamayaki chooses to use only one, with a Luke Skywalker-wielding-a-light-saber-post-Vader type efficiency.

These balls are then carefully cooked to be crispy on the outside while still creamy on the inside, and popped into little trays, before being generously doused in mayo-based sauces. The Unagi gets mayo and barbecue, and the Satay Chicken gets a specially formulated spicy satay sauce. Very nice.

Watch out for that first bite! Cause, you know, steaming hot insides and all. The Unagi is as delicious as expected, filled with tender eel flesh and smothered in savoury sauce and dried bonito flakes that curl and wave with the heat off the balls. But the Satay Chicken was a surprise favourite. Chicken thigh pieces stand up to being cooked twice very well, and the spicy tangy satay sauce tastes of all the spices that come with authentic satay flavours, and not just a peanut-heavy mess that I see so often. Also available in beef, Tamayaki is really providing a new twist to old favourites.

And if you’re getting thirsty from all the creamy mayo, Tamayaki also has an extensive drink menu. I tried the very summery Mango Juice Ball – filled with little liquid-filled spheres of mango syrup that burst into your mouth luxuriously the way salmon roe does.

The takoyaki has really come a long way since I first sampled it as a teenager in that bustling, humid, market, and Tamayaki seeks to push the boundaries, and continue on in the Japanese mixture of innovation and traditional techniques. The balls are made fresh to order, resulting in a little bit of a wait for the order to be ready – especially if you’re in a rush. But really, I’ve never been at a tamayaki joint where there wasn’t a wait, so…

Japanese comfort street food for the win!

Insatiable Munchies dined as guests of Tamayaki.

Tamayaki
Shop 36 1 Dixon St
Sydney, NSW 2000
Phone: 0450 290 190
Website: https://www.facebook.com/pages/Tamayaki-Australia-弹丸滋地/309957315780420

Full Mooning: Lunar Markets 2015, Pyrmont Park

Festivals Review February 18, 2015

Korean Tacos from Poklol at the Lunar Markets

The moon is said to do strange things to people: it brings out the monsters, it brings out the crazy…and it brings out the HUNGRY.

Oh wait, that’s just a normal state for me.

But markets usually involve me getting up early in the morning, and honey child, I ain’t no morning person. Which is why night markets have always been a favourite of mine – from the annual Night Noodle Markets of Good Food Month, to the weekly Chinatown markets – and I’m so excited that NSW Food and Wine Festival has just started the inaugural Lunar Markets, to celebrate Chinese New Year!

They’ve selected a cool mix of seasoned market stall holders and food truck operators, newbies on the Sydney food scene, and even some favourites from interstate.

I haven’t eaten from Poklol before, but their selection of fusion foods certainly inspire an appetite. The tacos that we were given to sample were generously filled with marinated beef and pork, and had that distinct Korean mix of sweet and salty.

Poklol
Food Truck Location Varies Check Facebook
Sydney, NSW 2000
Phone: 0421 111 691
Website: http://www.poklol.com.au/
Facebook: https://www.facebook.com/ZOMGPOKLOL

Crispy Dumplings, Fat Noodle

Fat Noodle also joined the Lunar Market fray, offering up a mixture of crispy bites and stir-fried dishes. We were given Crispy Dumplings and Spring Rolls to sample, all hot and steaming from the fryer. It may not be knock your socks off amazing in terms of dumplings, but we already know that Fat Noodle produces consistent, reliable, quality food. So there’s that.

No Salt and Pepper Tofu on the market menu though. /sad face. That, you have to cross the road to The Star to get.

Fat Noodle
80 Pyrmont St Level 1
Sydney, NSW 2009
Phone: 1800 700 700
Website: http://www.star.com.au/sydney-restaurants/casual-dining/Pages/fat-noodle.aspx

Gyozas from Zagyoza

All the way from their initial debut at the markets in Brisbane, and then interstate in Melbourne, Zagyoza has brought a variety of 9 gyozas for your sampling pleasure. As a base standard pork dumplings were pretty nice, their seafood dumplings – made with prawn and squid meat – were better, and their vegan black bean dumplings interesting. I personally am a bit so so about the texture myself, but it’s so much better than a LOT of other vegan food that I’ve tried.

Zagyoza
Shop 1/60 Vulture St West End
Brisbane, QLD
Phone: 07 3844 6696
Website: http://www.zagyoza.com/

Giant Pork Skewer from Daniel San

Manly residents Daniel San has also put on a strong market face, serving up a short menu, allowing them to focus on quality. The giant pork skewers we sampled were nicely flavoured, and comes with the added bonus of allowing you to use the sticks for a bit of jousting afterwards! The pork that they used was quite lean though, putting them at a bit of a disadvantage when it comes to this particular market, because…

Daniel San
55 N Steyne
Manly, NSW 2095
Phone: 02 9977 6963
Website: http://danielsan.com.au/

Pork and Chicken Skewers from Hoy Pinoy

HOY frickin’ PINOY is back in the building!!! Since I first tried them at the Winter Night Markets in Melbourne, I’ve been stalking them like a woman possessed, sniffing the air for that smoky smell of charcoal like a wolf.

See? I told you that the moon does strange things to people.

They are the reason I would seriously consider moving to Melbourne, and that is no exaggeration. Their menu is short, but it packs a punch. Their chicken skewers are coated in a sweet soy glaze, and their pork skewers in a banana ketchup glaze. Never in my life have I been such a fan of chicken.

And their showing at both the SMH Night Noodle Markets and The Age Night Noodle Markets shows amazing consistency – here’s hoping that they’re soon going to make a permanent expansion up to Sydney.

Hoy Pinoy
Mobile Food Truck
Location Varies- See Facebook
Melbourne, VIC 3000
Website: https://www.facebook.com/hoypinoybbq

Hoy Pinoy makes me happy.

Insatiable Munchies dined as guests of the NSW Food and Wine Festival.

One night in Bangkok…

Bangkok Travel January 12, 2015

Two, actually, but what a productive two nights/three days that was!

If you’re the type of person who loves eating new foods that you don’t know the name of, Thailand’s definitely the place for you.
Read More

Good Food Month 2014: Asia Town, The Star

Review October 23, 2014 1 Comment

A portion of Sokyo's okonomiyaki (a Japanese savoury pancake of cabbage, seafood and other things) with pickled jalapeño and gingers on the side.

We all know that the Sydney Morning Herald Good Food Month has always been about the food – like the ever popular Night Noodle Markets, for example – but sometimes, in the midst of all the gorging, we forget that it’s also about the chefs!

And they were sure present at Asia Town – a celebration of Asian Street Food, seen through the eyes of amazing Australian chefs.
Read More

Insatiable Munchies dined as guests of PappaRich.

PappaRich 63 Archer Street Chatswood, Sydney, NSW Phone: 02 9411 3207 Website: http://www.papparich.net.au

This meal was independently paid for.

Muum Maam Shop 1, 50 Holt Street Surry Hills, NSW Phone: 02 8317 4931 Website: http://www.muummaam.com.au

This was independently paid for

Celsius Dessert Bar Kiosk 4 Chatswood Bus Interchange 436 Victoria Ave Chatswood, NSW Phone: (02) 8068 6895 Website: http://www.celsiusdessertbar.com.au

Mira Korean Street Food 16 Railway Parade Eastwood, NSW 2122 Phone: 02 8542 9233

Insatiable Munchies dined as guests of Belly Bao.

Belly Bao GOODGOD Small Club 53-55 Liverpool St Sydney, NSW 2000 Website: http://bellybao.com/

Insatiable Munchies dined as guests of Tamayaki.

Tamayaki Shop 36 1 Dixon St Sydney, NSW 2000 Phone: 0450 290 190 Website: https://www.facebook.com/pages/Tamayaki-Australia-弹丸滋地/309957315780420

Poklol Food Truck Location Varies Check Facebook Sydney, NSW 2000 Phone: 0421 111 691 Website: http://www.poklol.com.au/ Facebook: https://www.facebook.com/ZOMGPOKLOL

Fat Noodle 80 Pyrmont St Level 1 Sydney, NSW 2009 Phone: 1800 700 700 Website: http://www.star.com.au/sydney-restaurants/casual-dining/Pages/fat-noodle.aspx

Zagyoza Shop 1/60 Vulture St West End Brisbane, QLD Phone: 07 3844 6696 Website: http://www.zagyoza.com/

Daniel San 55 N Steyne Manly, NSW 2095 Phone: 02 9977 6963 Website: http://danielsan.com.au/

Hoy Pinoy Mobile Food Truck Location Varies- See Facebook Melbourne, VIC 3000 Website: https://www.facebook.com/hoypinoybbq