Table Of Contentstreet food
street food
Tom Kime, one of contemporary cuisine’s
exploring the world’s most authentic tastes
fastest rising international stars, found his
street food
love of food as a professional chef at the
world-renowned River Café and trained Street Food jumps off the page with all the
s
with such celebrated chefs as Rick Stein in exploring the world’s most authentic tastes pizzazz of a trip around the world. Author
England and David Thompson in Australia. and chef Tom Kime guides you through the
t
culinary traditions and techniques of the
He travelled extensively to China and r locals. Stunning location photographs give
Take a world tasting trip, through India and
Southeast Asia, Europe, the Middle East, e the buzz of the streets as Tom tastes his
Sri Lanka, China and Southeast Asia, Latin
and South America this year, researching exploring the world’s most authentic tastes way through four continents.
America and the Caribbean, Europe, and
the foods, market ingredients, and e
restaurants of these regions. North Africa and the Middle East The recipes are clearly written with step-by-
t step instructions and a close-up picture of
His catering work has included such events Cook and enjoy over 90 authentic, delicious recipes the finished dish. A recipe navigator at the
as his own wedding, in addition to former from around the world beginning of the book brings together food
f
colleague Jamie Oliver’s Thai-inspired of the same kind, such as food on a stick,
o
nuptial feast. He opened the acclaimed soups, and finger food, while menu spreads
A recipe navigator helps you group snacks and
London restaurant, Food at the Muse, in at the end of the book show how to mix and
Notting Hill, and has also cooked for a dishes by type, such as finger food, food on a o match recipes to throw a party that will be
clientèle that includes celebrities such as stick, and soups the ultimate in street credibility.
Mick Jagger, Sam Neill, and Kirsten Dunst. d
Most recently, he has been executive chef Menu spreads suggest how to mix and match Street Food is a good read as well as a
at the Fortina Spa Resort on the island recipes for parties – such as picnics, barbecues, cookbook, with the added allure of Tom’s
of Malta and is currently expanding his and evening drinks personal voyage of discovery through his
work internationally. travel journals. Here are recipes for all the
food you’ve ever enjoyed or dreamed of
Tom has created and produced work for T eating as you trot around the globe.
television, an 8-part series called Vietnam o
for Taste. His work has won awards m
in Europe and his first book Balancing
Flavors East and West was most recently K
nominated by the International Association
i
of Culinary Professionals for the Best Chef/ m
Restaurant award of 2006.
e
ISBN 978-0-7566-2850-5
52200
$22.00 USA
$27.00 Canada
9 780756 628505 Tom Kime
street food
street food
exploring the world’s most authentic tastes
Tom Kime
Photography by Lisa Linder
London New York Munich
Melbourne Delhi
To my wife, Kylie Burgess Kime, for all her love and support, and for being such an
enthusiastic travel companion. To my mother, Helen, for being the inspiration behind my
love of food; to my father, Robert, for igniting my love of travel and discovery; and to my
sister, Hannah, for her ongoing curiosity and encouragement to pursue my goals.
Project Manager and Editor Senior Art Editor
Siobhán O’Connor Susan Downing
Photographic Art Direction and Design Senior Editor
Simon Daley Dawn Henderson
Photographer Project Art Editor
Lisa Linder Caroline de Souza
Home Economist and Food Stylist Editorial Assistant
Alice Hart Ariane Durkin
Prop Stylist DTP Designer
Victoria Allen Traci Salter
Design Assistance Production Controller
Elly King and Sue Storey Liz Cherry
First American Edition, 2007
Published in the United States by DK Publishing
375 Hudson Street, New York, New York 10014
07 08 09 10 11 10 9 8 7 6 5 4 3 2 1
SD225–June 2007
Copyright © 2007 Dorling Kindersley Ltd
Text copyright © 2007 Tom Kime
All rights reserved
Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or
introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording,
or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book.
Published in Great Britain by Dorling Kindersley Limited
A catalog record for this book is available from the Library of Congress
ISBN: 978-0-7566-2850-5
DK books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use.
For details, contact: DK Publishing Special Markets, 375 Hudson Street, New York, New York 10014 or [email protected]
Color reproduction by Colourscan, Singapore
Printed and bound by Leo, China
Discover more at
www.dk.com
Contents
8 Recipe Navigator
The World Tour
12
20 India and Sri Lanka
Masala popadums with tomato and green chilli • Coconut
and turmeric fish soup • Spicy seasoned potato in a cone •
Date and tamarind chutney • Fresh coriander and peanut
chutney • Spicy fried okra • Crispy paratha • Chaat with
green chilli and pomegranate • Potato and cumin curry
40 Southeast Asia
Summer rolls with prawns, crab, ginger, and mint •
Chicken-stuffed flat bread • Creamy coconut curry sauce •
Indonesian beef sate skewers • Spicy green vegetable
stir-fry • Paper-wrapped chicken • Sichuan-style vegetable
stir-fry with Chinese chives • Singapore prawn fritters with
sweet chilli sauce • Mango, papaya, and pineapple salad •
Crispy chicken spring rolls • Skewers of beef with green
chilli sauce • South Vietnamese seafood curry • Chinese
barbecue pork • Hot and sour squid and green mango
salad • Seafood laksa • Hot and sour grilled beef salad with
roasted rice • Hanoi prawn cakes • Spiced grilled chicken
with coconut cream • Salad of roast pork with cucumber
and sesame seeds • Banana and cinnamon pancakes
82 Latin America and the Caribbean
Spicy mussel soup • Grilled salty cheese marinated with
oregano • Bean patties with avocado and tomato salad •
Barbecue jerk chicken with pineapple salsa • Fresh peach
salsa • Spicy vegetable pickle • Seared steak with
chimichurri • Sweet potato and pumpkin doughnuts •
Mexican pumpkin flower soup • Seafood empanadas •
Green tomato salsa • Pipian sauce with cinnamon • Green
cashew nut sauce • Pumpkin pudding
110 Southern Europe
Semolina flour fritters • Chickpea fritters • Grilled spring
onions wrapped in pancetta • Savoury ricotta-filled pastries
• Poussin stuffed with olives, onion, and rosemary •
Sweet fried ravioli • Pan-fried red mullet with preserved
lemon, olives, and parsley • Honey and nut pastries •
Grilled artichokes with garlic, chilli, and pine nuts • Salt cod
croquettes • Marinated quail with caper sauce • Sicilian
focaccia-style bread • Grilled tuna, sprouting broccoli, and
ricotta calzone • Potato, spiced sausage, and semi-dried
tomato pizza • Date pastries
140 The Middle East and North Africa
Grilled sardines • Stuffed aubergine with yogurt and
pine nuts • Stuffed fish balls • Chard soup with rice and
turmeric • Harissa mini fish cakes with preserved lemon •
Afghani flat bread • Roast pumpkin paste • Carrot pickle •
Toasted pita bread salad • Zucchini salad • Sesame salad •
Eastern jeweled pilaf with cinnamon and almonds • Lamb
meatballs with sour cherry sauce • Spinach pastries •
Spicy bean soup • Smoky roast eggplant dip • Yogurt
cream cheese dip • Carrot and orange salad with paprika
dressing • Lebanese lamb pizza • Coriander marinated fish
• Lamb kebabs with white bean and tomato salad •
Spinach and walnut salad • Spiced roast almonds • Libyan
pumpkin dip • Spiced tomato relish • Sesame tarator sauce
• Pine nut tarator sauce • Zucchini stuffed with lamb and
pine nuts • Hummus with cinnamon lamb • Spicy lamb
chops • Almond and cardamom biscuits
The Menus
194
198 Picnic
202 Barbecue
206 Leisurely lunch
210 Cozy night in
214 Cocktail party
218 Glossary
219 Useful websites
220 Index
224 Acknowledgments
Recipe navigator
The recipe navigator is organized by type of dish, rather than
by country of origin. You can see all the recipes at a glance and
choose what you want to make, in combinations ranging from
snacks and finger food, to dishes that are more substantial.
Best in a bowl
Coconut and turmeric fish soup pp26–27
Potato and cumin curry pp38–39
South Vietnamese seafood curry pp64–65
Seafood laksa pp70–71
Spicy mussel soup pp86–87
Mexican pumpkin flower soup pp100–101
Chard soup with rice and turmeric pp148–149
Mexican pumpkin flower Spicy bean soup pp166–167
soup pp100–101
Fresh, crisp salads
Mango, papaya, and pineapple salad pp58–59
Hot and sour squid and green mango salad pp68–69
Hot and sour grilled beef salad with roasted rice pp72–73
Salad of roast pork with cucumber and sesame seeds pp78–79
Toasted pita bread salad pp156–157
Zucchini salad p158
Sesame salad p159
Toasted pita bread salad Carrot and orange salad with paprika dressing pp170–171
pp156–157 Spinach and walnut salad pp178–179
Recipe navigator
