streetfood

Poutine

canola oil

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

These Korean Cream Cheese Garlic Bread are so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy like good bread should. It&#039;s filled with a lightly sweetened cream cheese filling and loaded with exactly what you want in a garlic bread - garlic flavor!

Korean Cream Cheese Garlic Bread

water ((around 90-110°F))

active dry yeast

all-purpose flour ((spooned & leveled))

sugar

egg (, beaten (optional for egg wash))

cream cheese (, softened)

unsalted butter (, melted (or 2 sticks))

milk ((or half & half))

Tablespoon garlic (, minced (or to your preference))

dry parsley flakes ((or

Kosher salt ((for sprinkling))

Stir together warm water and active dry yeast. Set a side to let dissolve, about 2-3 minutes.

In the stand mixer bowl, stir together the flour, sugar, and salt. Pour the water with dissolved yeast into the flour mixture and stir on low speed with the dough hook until the dough turns shaggy and starts to come together.*You can mix the dough by hand at this point to help the mixer out. You can also knead the dough completely by hand.*

Increase the speed to medium high and knead until the dough is smooth and passes the window pane test, about 8-10 minutes. Shape the dough into a ball and let it proof in a covered bowl, in a warm area, until doubled in size, about 45 minutes to 1 hour.*To do the window pane test, take a small portion of the dough and stretch it between your fingers. The dough should spread thin enough to see silhouettes through it without tearing. Refer to the post for more detail and picture.*

Once the dough has doubled, punch it down and fold it onto itself a few times to tighten the dough. Divid the dough into 6 equal pieces. Tuck and roll each piece of dough into a smooth, tight ball. Range the dough on parchment lined sheet pan, about 2-3 inches from each other. Cover the dough and let it proof in a warm area until almost doubled, about 45 minutes to 1 hour.

Preheat the oven to 350°F.

When the dough balls are nearly doubled, you can brush each of them with egg wash if you wish. Bake the bread for about 20-25 minutes until the exterior is golden brown (if egg washed, or golden if no egg wash), and the interior registers 190°F.

Let the bread cool at room temperature until they&#039;re cool or at least comfortable to handle.

For the bread:

Combine the softened cream cheese and sugar in a mixing bowl. Whisk the cream cheese until smooth and the sugar is incorporated. Transfer the cream cheese filling to a pipping bag or ZipLoc bag and set aside until needed.

For the cream cheese filling:

In a large mixing bowl, whisk together all the ingredients for the garlic butter until completely smooth. Heat the mixture over a bain-marie or a pot of water with simmering water until the sugar is completely dissolved and the mixture is warm and very fluid. Make sure to whisk the mixture constantly and DO NOT overheat, or the eggs may scramble. Keep the garlic butter warm until needed.*You can heat up the garlic butter using the microwave if you like. Just make sure to use a glass bowl and to heat the mixture in short increments.*

For the garlic butter:

Preheat the oven to 400°F.

When the bread is cool enough to handle, cut each bread into 8 equal wedges. Make sure to NOT completely cut through the bread. You want the bread to stay intact.

After the bread has been cut, pipe a rope of the cream cheese filling in between each wedge. Be careful not to break the wedges.

Once the bread has been filled with cream cheese, dip the entire bread into the garlic butter. Make sure the garlic butter coats in between the wedges as well. Hold the bread upside down to let excess garlic butter drain. Repeat with all the breads and arrange them back on the parchment lined pan.

Pipe the remaining cream cheese filling in the center each bread and sprinkle a pinch of kosher salt on each bread. Bake the bread for about 8-10 minutes, until the breads are crispy. Make sure to not let the breads get too dark!*If you&#039;re want to ensure that the bread doesn&#039;t get too dark after the 2nd bake, you can skip the egg wash.*

Let the bread cool for a few minutes and enjoy!

To assemble the Korean cream cheese garlic bread:

Turkish lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc, which is spread with a thin layer of ground meat and baked briefly in a super-hot, preferably wood-fired oven. The meat can be either lamb or beef, and it is traditionally ground into to a chunky paste with minced vegetables and herbs including chili peppers, onions, tomatoes, parsley, and seasonings like&nbsp;cayenne pepper, paprika, cumin, and cinnamon.

Lahmacun

(240 grams) bread flour, flour

½ tsp instant yeast

light brown sugar

tsp salt

(120 ml) whole milk

onion,

tomatoes

tomato paste

tbsp chopped parsley, or cilantro

tbsp chopped mint

tbsp ground sumac

tsp Aleppo chili flakes,

paprika

tsp allspice

tsp cumin

tsp ground cinnamon

tsp black pepper

5.3 oz (150 grams) fatty ground lamb, or beef

This vegan nasi lemak bungkus is absolutely yummy, spicy, and served in a most authentic way, just like how this is served in Malaysia. The fragrant coconut milk flavored rice is served with a homemade chile paste.

Authentic Vegan Nasi Lemak Bungkus

red jalapeños

dried chiles (seeds removed)

tomatoes (wedged)

shallots

[4"X5"]kombu

tamarind juice

onion

palm sugar round or sugar (plus more to taste)

mushrooms powder

Jasmine rice (rinsed thoroughly)

water

[400 milliliters) coconut milk

shallot (thinly sliced)

lemongrass

ginger

raw peanuts (used red skin peanuts)

cucumber

banana leaves (cleaned and wiped dry with paper towel)

Combine washed rice, shallots, lemongrass, pandan leaves, ginger, salt, water, and coconut milk in the rice cooker.

Cook the rice using &#039;white rice&#039; settings. The rice should be ready in 35-40 minutes.

Prepare the rice

Meanwhile, combine dried chile and 1 ½ cups of water in a pot and boil the chile for 5-8 minutes until soft. Drain out the water and set it aside.

To make the tamarind juice, combine a ping pong ball size wet tamarind and water in a bowl. Using your fingers, squeeze and mash the tamarind until it dissolves. You'll get a dark brown liquid.

Place jalapeño, softened dried chile, shallots, tamarind juice, kombu, and its liquid in a high-speed blender. Blend the chile into a fine paste. This yields about 3-4 cups of mixture.

Heat a large wok or non-stick skillet, then add 1 ½ cups of oil.

Fry the peanuts for 1-2 minutes or until the skin turn slightly darker. Remove and transfer to a paper towel to absorb excess oil. The peanut will continue to cook and turn crispy once cooled.

Using the same wok, sauté onion until fragrant, about 2 minutes.

Then, slowly add the chile paste along with a knotted pandan leaves.

Cook for about 40-45 minutes, stirring frequently over medium heat. The sambal is ready when the chile turns darker red or oil starts to separate from the chile. It&#039;s best to cover the wok with a lid to prevent splatter and stir to avoid burning the chile.

Once the chile is ready, season with sugar, salt, and mushrooms seasoning. Turn off the heat and store it in a jar once cooled.

Prepare the peanuts and sambal

Once the rice is ready, remove pandan leaves, ginger, and lemongrass. Then fluff the rice before serving.

To assemble the rice, place a bowl of rice on a cleaned banana leaf. Add the peanuts, cucumber slices, and plant-based egg. Serve warm.

How to serve

https://embed.mediavine.com/videos/ypzfhplbamox3eq6hmtn

This vegan Nasi Lemak Bungkus is the best and most authentic way to enjoy this Malaysian iconic dish. It will bring you down memory lane as soon as you unwrap the banana leaf pack.

Authentic vegan Nasi Lemak Bungkus

The authentic kebapche recipe is published with the permission of the Bulgarian Ministry of Tourism.

Kebapche

beef and pork mince

salt and pepper,

sunflower oil

The following recipe is adapted from the Mama's Guide Recipes website (www.mamasguiderecipes.com). Make sure to buy the thoroughly cleaned intestines only from a trusted retailer, and to clean them yourselves meticulously, as well.&nbsp;&nbsp;

Isaw

lb (450 grams) chicken

(120 ml) vinegar

tbsp whole peppercorn

tbsp salt

bay leaves

(960 ml) water

(115 grams) UFC banana ketchup

soy sauce

tbsp cooking oil

Fyll bakt potet med godt tilbehør. Kryddersmør, hvitløksmør, rømme, mais, skinke og ost. Her er en variant med kremet kylling og sprøtt bacon.

Bakt potet med kylling og bacon

stk. bakepotet

stk. ark aluminiumsfolie

bacon

ss olje, til steking

bunt vårløk

dl crème fraîche orginal, 35 %

ss grov dijonsennep

stk. grillet kyllinglår

ss hakket frisk gressløk

Sett bakepotetene i en ildfast form eller på et stekebrett og bak dem i ovnen på 220 °C i ca. 50 minutter (tiden varierer etter størrelsen på potetene). Sjekk med en skarp kniv om de er ferdige.

Rens kyllinglårene for skinn og ben. Finhakk kjøttet.

Skjær bacon i små biter og stek i varm panne med halvparten av oljen. Legg baconet på papir for avrenning. Fres vårløk raskt i resten av oljen til den er myk. Tilsett crème fraiche og sennep, og la det småkoke til det begynner å tykne. Rør inn kyllingkjøttet.

Skjær et kryss i potetene. Klem litt på dem og ha i kyllingblandingen. Topp med sprøstekt bacon og gressløk.

There’s a bite of chewy octopus in the center engulfed by light and airy batter. It’s smothered in sauce, topped with wiggling katsuobushi (bonito flakes), and sprinkled with aonori (seaweed flakes). 

Takoyaki

g Octopus

tbsp Beni Shoga (pickled ginger)

Scallions, finely chopped

tbsp Tenkasu

AP Flour

½ cup Dashi Broth

Eggs

tsp Baking Powder

Salt

tsp Soy Sauce

Okonomiyaki sauce or Bulldog Sauce

Japanese Mayonnaise

Katsuobushi or Bonito Flakes

Aonori

In a large bowl, mix the flour and baking powder together.

In another bowl, mix the wet ingredients and the salt together.

Add the dry ingredients to the wet ingredients. Whisk until there are no dry spots. Do not overmix as we do not want to work the gluten— we want a light airy dough!

Transfer the batter to an easily pourable container.

Heat the takoyaki pan on medium heat. Once the pan has come up to temperature, drizzle in 1tbsp of oil. Drop the heat to low.

Fill the spheres with the batter. It’s good to overfill the pan and have excess dough on top. If we only fill up to the crevice, it’ll only be enough dough for half the sphere. The biggest mistake people make is underfilling it which makes sad deflated balls.

Add the octopus, beni shoga, scallions, and tenkasu.

Using a metal chopstick or skewers, flip the takoyaki ball by 90 degrees. Repeat for rest.

Keep flipping 90 degrees until the takoyaki balls are golden brown. This should take between 10-15 minutes depending on what pan you’re using!

Transfer onto a plate and top with sauce, mayonnaise, katsuobushi, and aonori! Enjoy!!

This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first saut&eacute;ed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.

Shawarma

FOR THE SHAWARMA

beef

garlic, mashed

olive oil

vinegar

tbsp shawarma seasoning blend

dry coriander, ground

cinnamon

turmeric

¼ tsp black pepper

tbsp salt, adjust

tomato,

green pepper,

tbsp sumac

parsley

pickles, sliced

pita bread

FOR THE SAUCE

tahini

yogurt

lemon juice

tbsp vinegar

tsp crushed cumin

Feijoada regnes av mange som nasjonalretten i Brasil. I oppskriften er det brukt b&#229;de svineknoke, bacon og kyllingl&#229;r sammen med b&#248;nner og gr&#248;nnsaker.

Top 15 streetfood recipes from across the web

The most viewed streetfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Poutine

Korean Cream Cheese Garlic Bread

Lahmacun

Authentic Vegan Nasi Lemak Bungkus

Kebapche

Isaw

Bakt potet med kylling og bacon

Takoyaki

Shawarma

Brasiliansk bønnegryte

Hjemmelaget kebab i pita

Kyllingklubber med aioli

Martabak

Lachha Paratha | Multi Layered brea...

Pork Carnitas

Top 15 streetfood recipes from across the web

The most viewed streetfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poutine

Korean Cream Cheese Garlic Bread

Lahmacun

Authentic Vegan Nasi Lemak Bungkus

Kebapche

Isaw

Bakt potet med kylling og bacon

Takoyaki

Shawarma

Brasiliansk bønnegryte

Hjemmelaget kebab i pita

Kyllingklubber med aioli

Martabak

Lachha Paratha | Multi Layered brea...

Pork Carnitas

The most viewed streetfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine