Edhalmagyi table talk
WITH warmer weather just beginning to emerge from winter’s funk, my mind turns to street food.
Australia has woken up to the idea of street food only in the past decade. Food trucks, farmers’ markets, open-space pop-ups – all these allowed clever chefs to chance their hand at new dishes, while enthralling foodophiles.
Much attention is given to the southern-style barbecue joints, spectacularly-indulgent burger bars and fiendish fried chicken vendors, but in truth there’s much more going on.
There’s at least a halfdozen pho sellers making their way around the nation’s markets whose soup is as good, if not better, than that which you’d get off Pasteur Street in Ho Chi Minh City. Several talented young chefs have taken a leap of faith and reconstituted Greek food to live beyond the yiros bar and late-night kebab stand. Smoky grilled skewers of marinated lamb are lathered with freshly drained yoghurt and a perfect excess of garlic. But when push comes to shove, no one does street food better than the Malays. I realise that’s a big call, but any trip to Kuala Lumpur is guarant guaranteed to bring you one step clos closer to gastronomic nirvana nirvana. Satay Satay, roti and rendang abound, but it’s really all about th the nasi goreng. From seafood combinations, to those en enriched with meatba meatballs to salt-dried prawn versions, they leav leave you wondering if the return flight is re really necessary. You can have a ta taste of this yourself, th though. Three rules will help you make a better nasi goreng. Cook the rice properly – a little u underdone is always be better. Choose a good qu quality kecap manis – it’s the defining flavor, so do don’t skimp on quali quality. More garnishes are alw always better – pile on the flav flavours for a meal you won’t fo forget in a hurry.
No one does street food better than the Malays