Straight from the streets

Asian street food has always been a hit among tourists. Street dishes such as Ayam Penyet, Khowsuey, Korean Fried Chicken, Satay, Tempura, Chicken rice and Ramen have never failed to impress people who aren’t even familiar with the cuisine. Cheap, easily accessible, delicious and nutritious, street food joints offer endless culinary variety of traditional dishes, from fiery noodle soups to freshly barbecued meat.
Chef Tanuj of Kochi Marriott Hotel shares a few street food recipes.

Ingredients

• Fish slices – 150 g
• Red bell pepper – 50 g
• Green bell pepper – 50 g
• Pineapple cubed – 100 g

Seasoning:

• Sweet and sour sauce – 150 ml
• Corn flour – 20 g

Preparation method:

• Coat fish slices with corn flour.
• Deep fry the fish in oil and keep aside.
• Add some more oil in the wok and fry bell peppers and pineapple till it gives an aroma.
• Add in fish and toss with sweet and sour sauce.
• Thicken the sauce with corn flour before serving.

Beef Satay

Ingredients

• Shallots peeled – 100g
• Garlic peeled – 10g
• Lemon grass – 50g
• Ginger Peeled – 50g
• Coriander seed – 1 tsp
• Cumin seed – 1 tsp
• Peanut  - 50g
• Turmeric powder – 10g
• Cumin powder – 10g
• Coriander powder – 20g
• Salt – 25g
• Sugar – 30g
• Beef Strip loin – 600g
• Cucumber – 200g
• Red onion – 100g

Preparation method:

• Tenderise the meat by pounding slightly. If necessary, cut into small cubes.
• Slice the cucumber into bite-size chunks.
• Cut onion into cubes.
• Prepare the marination by roughly chopping the lemon grass (use the white portion only), ginger, candlenuts, shallots and garlic and blending it all together.
• Place the meat in a large bowl and marinate for five hours.
• Thread the marinated meat using the satay stick.
• Grill over an open
• charcoal flame for 5 to 7 minutes on each side, basting with oil in frequent intervals.
• Serve with the cucumbers, onions and peanut sauce.
• Makes about 40 sticks(15g each).

Chicken Opor Ayam

Ingredients:

• Chicken thigh – 1 kg                   
• Shallots – 100 g                  
• Garlic – 250 g
• Candlenut paste – 250 g
• Coriander powder – 25 g
• Pepper white – 10 g
• Turmeric powder – 25 g
• Bay leaves – 5 g
• Lemon grass – 10 g
• Galangal – 10 g
• Salt – 1 tsp
• Sugar – ½ tsp
• Coconut milk – 500 ml
• Chicken stock

Preparation method:

• Blend shallot, garlic,
• candlenut, turmeric, coriander powder, salt and pepper to a paste.
• Saute the paste until it cooks properly and an aroma rises.
• Add bay leaves, lemon grass, sugar and coconut milk.
• Add chicken and the stock and cook until the required consistency is reached.

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