street food asia

Echoing the flavours of the best street food across Asia, these chicken satay skewers are a must for any gathering.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Luke Nguyen's chicken satay with spicy peanut sauce

sunflower oil

garlic cloves, crushed

Asian (red) eschalots, thinly sliced

red chillies, chopped

tsp sweet paprika

tsp white pepper

tsp coriander seeds

nutmeg

tsp cumin

shrimp paste

tbs light soy sauce

tbs kecap manis (Indonesian sweet soy sauce)

chicken thigh fillets, each cut into 4 pieces

peanut oil

Asian (red) eschalots, finely chopped

red chillies, thinly sliced

(140 grams) smooth peanut butter

(250 milliliters) light coconut milk

(60 milliliters) kecap manis (Indonesian sweet soy sauce)

Worcestershire sauce

tsp light soy sauce

(40 grams) unsalted roasted peanuts, crushed

lime

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Bring an Asian street food vibe to your next party with these spring rolls.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Chicken, taro and glass noodle spring rolls (por pia od)

x 22cm-wide frozen spring roll papers (from Asian supermarkets), thawed

plain flour

Sunflower oil, to deep-fry

quantity Nuoc Cham (recipe follows)

Mustard green leaves (from Asian greengrocers – substitute

glass noodles (from Asian supermarkets), prepared according to packet instructions

wood ear mushrooms, finely chopped

chicken mince

(100 grams) coarsely grated carrot

(150 grams) coarsely grated peeled taro

red onion, finely chopped

tbs caster sugar

tbs fish sauce

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

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Pork skewers packed with flavour meet a light and fresh noodle salad in this street food-inspired dish.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Grilled pork skewers with noodle salad

(80 milliliters) fish sauce

tbs honey

tsp black pepper

spring onions, white and green parts thinly sliced, separated

pork neck,

tbs sunflower oil

vermicelli rice noodles,

mint, leaves

Vietnamese mint, leaves picked, roughly chopped

Lebanese cucumber, halved lengthways, thinly sliced

carrot,

(160 grams) bean sprouts

(125 milliliters) Nuoc Cham (recipe follows)

(80 milliliters) Spring Onion Oil (recipe follows)

Fried Asian shallots and crushed roasted peanuts, to serve

(250 milliliters) sunflower oil

spring onions, green part only, thinly sliced

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