PORTFOLIO

DIFFERENT KINDS OF STREET FOODS:

Mi Goreng – is an often spicy fried noodle dish, originating from Southeast Asia, common in Indonesia,^[1][6]Malaysia, Brunei Darussalam, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants.

Knickerbokcer – is a popular snack dish in the Philippines, with a mixture of ice cream and milk, mixed with a variety of boiled legumes and fruits, and served cold while placed in a tall glass. or bowl.

Satti – Its main ingredients are small pieces of beef, grilled on hot coals until it becomes red-black in color. Eaten together with rice cooked in coconut leaves, it is dazed on a red-coloured, spicy sauce. The etymology of the name is reminiscent of hell where the soul is burned in eternal fire and swimming in a flowing sea of burning sulphur.

Fish ball – are a dish in China, notably popular in southern China, Hong Kong, Macau, as well as in parts of Southeast Asia, and among the overseas Chinese communities. They are made with fish paste and boiled in a soupy broth, or deep fried.

Pastil – is a popular Mindanao food found in the street of Maguindanao. It’s basically a rice covered in banana leaf with chicken or beef adobo strips as fillings, which proves that Mindanao cuisine is more on easy-to-follow recipes. Zamboanga has also their own version of the dish. Their pastil is like an empanada, but instead of pork and vegetables, pancit noodles (rice noodles) are used as fillings.

Curacha – also known as “spanner crab” or “red frog crab”, is a local Chavacano name given to Ranina ranina, commonly found in the waters of Sulu province and Zamboanga and Bataan province. It is a large crab with a red color, which stays the same in color even when cooked. The crab is usually steamed or boiled so its flavor is preserved. Unlike most crabs whose majority of meat can be found in their claws, most of the meat in curacha is found in its body.

Paella – A handed down recipe for a classic seafood Paella, one of the most popular dishes to come out of Spain! Complete with the toasty, crispy, golden crust on the bottom (Soccarat) and amazing traditional flavours, our authentic recipe is versatile so you can easily alter the recipe to suit your own tastes! Feel like a qualified chef when you’re done.

Piyanggang manok – is a Filipino dish consisting of chicken braised in turmeric, onions, lemongrass, ginger, siling haba chilis, garlic, coconut milk, and ground burnt coconut. It originates from the Tausug people of Sulu and Mindanao. It is related to tiyula itum, another Tausug dish which uses burnt coconut. The dish is characteristically black in color. The chicken may also be grilled before adding the marinade. It is a type of ginataan.