The World’s Best Street Food celebrates the rich and wonderful cultures of the world through the flavours and colours of the food created for the everyday person on the street. Often sold by characters as vibrant as the food, it’s an experience not to be missed when you travel abroad.
You’ve either been recommended to try it, or warned to avoid it – street food stalls either pull people one way or sends them in the opposite direction. But sampling street food can give you lasting memories and a taste of the unique flavours of a city. It’s a chance to put your finger on the pulse of the people living there.
Many street food options have been cooked for centuries, and often have colourful histories. The World’s Best Street Food is essentially a recipe book of street foods from different countries, and each page has a snippet on the recipes’ origins which can be fascinating reading. For example, the Inca marinated raw fish to make ceviche centuries ago, but it was the Spanish Conquistadors who bought the limes to South America to flavour the bona fide ceviche that we know today.
The Malaysian and Singaporean murtabak (spiced lamb stuffed pancake) is believed to be invented in India in the Middle Ages, but was brought to South East Asia by Tamil Muslim traders in the 10th Century. Now you’ll find these tasty treats everywhere in night markets and outdoor food stalls.
The Tasting Notes on each page pitch you headfirst into the steaming, dusty, loud, colourful, zesty environs for where that particular street food is prepared and describes the flavours and how they fit into the experience. You’ll feel like you’re in Peru, the Caribbean, Malaysia, Bahamas, Mexico, Argentina, India, or that place you can’t recall but ate that amazing thing sold by that guy on the corner that blew your tastebuds away.
We tried making mohinga at home, a comforting noodle soup lemongrass, shallots, turmeric and freshwater fish – a national dish of Myanmar. It was less of a success than we’d hoped. The ingredients for the recipes will often need to be sourced from a specialist store – and you’ll be googling ‘substitute for gram flour’ for some of the more obscure ingredients. However this is a great book for the traveler and the creative cook, and if you can find the right ingredients, the results will be more satisfying.
If you’re worried about the safety of eating street food on that next trip to Thailand, the rule is to watch where the locals are eating and go there. They’ll often go there day after day and tend to know whether the food is safe or not. Also, if there are people waiting in line, it’s usually good food. With a copy of The World’s Best Street Food in your pocket, you won’t have to wait in line: impress your friends and make it yourself at home!
Reviewed by Amie Lightbourne
The World’s Best Street Food – where to find it and how to make it
Published by Lonely Planet