Ed­hal­magyi ta­ble talk

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - fast-ed.com.au

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

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