Street Food at Home

 

street food

Depending on who I talk to, we are either at the end, spot on in the middle or at the start of the holiday season. In our case, we have not started our holidays. Yet.

Which makes me ask the obvious: what do you look for when booking your holiday?

If you are anything like us, chances are you decide where to go on holiday not only based on the cultural ‘to-dos’ of that city/ region/ country, but also on its foodability potential. (I’m guessing chances are even higher if you are reading this blog). I’m not ashamed to admit it: I’m a travel foodie.

There are of course the must sees which we make sure not to miss. You know, Paris – Tour Eiffel, Rome – Fontana di Trevi, Madrid – Museu del Prado. But there is also the food. Oh, the food. Every opportunity we get, we’ll make sure to sneak in a food moment: be it breakfast at a market, lunch on a terrace, or dinner in a local or highly recommended restaurant. And in between? Street food. I simply can not resist street food. Some of the best food related memories of our travels are linked to street food. Delicious savoury pastries in Greece. Crepes in France. Fresh salmon sandwiches in Finland. And let’s not forget the frites in Belgium, a must try (local) street food.

There is a hitch though. Like wine, street food rarely travels well. Somehow, back in Brussels, we rarely manage to recreate that perfect moment, that perfect street food. Am I alone in this?

street foodApparently not, or so thought Tom Kime. My first encounter with Tom Kime was on Saturday Kitchen when he cooked ayam golek and kept on talking about his book, Street Food. Intrigued I looked the book up. Street Food – exploring the world’s most authentic tastes in 90 recipes. This made me think: with no holiday in sight, why not bring the holiday home and cook up some street food?

The book is a travel food journal. Going through Asia, South America, Southern Europe, the Middle East and North Africa, Tom Kime is clearly a street food lover. He tastes, he eats, he writes. His recipes are easy to follow, and most of all I found back some long lost street food favourites (cudduruni from Siciliy, or the empanadas from Argentina). Cleverly, the book ends with several theme menus composed of street foods: picnics, BBQ’s, lazy dinners, or cocktail parties. Now what to do: book the next trip using this book as guidance, or send out invitations for the next cocktail party?

I would love to hear from you: we all love holidays (!), and we all love food. What is your most memorable street food experience? That one dish you would have loved to bring home with you. What local street food do you recommend, the not to be missed by travel foodies (like you and me)?

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