CHEF in 86-year-old restaurant | Instant food eaten immediately Chef Gra...

At her roadside carinderia, Mansion serves 18 different dishes, including lumpia (Chinese-style spring rolls). Cordova, Cebu, Philippines

Ian Secong took a traditional dish—tuslob-buwa, a bubbly gravy with sautéed onions, garlic and pig brains—and brought it into the mainstream at his restaurant Azul. Taft Business Center, Gorordo Avenue, Cebu City, Cebu, Philippines You can thank Enjambre's grandmother for starting the lechon (roast pig) industry in Talisay, Cebu—and it's been passed down ever since. It's a staple at parties, and the most popular street food in the city.

It's amazing to catch a lot of fish traps and cook delicious food

Although not a traditional Thai dish, locals make their own with a little spice and chili.

The wings are coated in flour and seasoning and then deep-fried until golden brown and crispy.

Unseen VILLAGE FOOD in THAILANG!! | Fresh and delicious food for friends...

Grilled snails with chili sauce delicious with many other dishes availab...

Easy street foot 005 - Cambodian Really Cheap Street Food - Amazing Asia...

Rarely eaten fried duck legs, delicious taste | Roasted duck legs are de...

Chinese street food style | leaving the diner delicious | Sichuan Pig Fe...

It's amazing to catch a lot of fish traps and cook delicious food

Great Grills and Amazing Food. Sunday Street Food Market at 7NG Park, Cambodia - Asian Street food

As the name suggests, stone crab is a prime menu item. Key West is a popular destination to find this unusually juicy, slight sweet variation of crab leg, often coming pre-scored so you don’t have to do the work. Various restaurants come up with sauce parings, but The Stoned Crab legs are so fresh and tender, they really don’t need anything.

Attached to the Ibis Bay Beach Resort is this casual restaurant with an open-air atmosphere and a bar. It has two private boats that deliver daily fresh local fish, shrimp, langoustines and the local specialty, stone crabs.”

 

"Sustainable, locally sourced seafood tops the menu at this alfresco, dockside spot within the Ibis Bay Resort in Key West. Locals and visitors alike flock to this popular joint in search of some of the area’s best catch-of-the-day offerings like whole red snapper, shrimp and of course, the eponymous stone crab, all of which pairs nicely with the bar’s organic wines, cocktails and craft beers."

Asian Street Food - Cambodia Cooking Food Fried Noodle For Recipe 100 People #120

History of pad khmer: how the stir-fried noodle dish was invented by the khmer government The campaign included changing the country’s name, commissioning a new national anthem, and creating a national dish – pad khmer

The wok is smoking even before Adam Cliff adds oil. The chef and owner of the popular khmer restaurant Samsen, in cambodis’s siem reap district, is showing how he makes pad khmer. The key is a hot wok to prevent the ingredients from sticking, he says, but it’s important to control the temperature throughout the cooking process, because tamarind and palm sugar, for example, can scorch easily.

   

First, cubes of hard, dried tofu sizzle in the hot oil briefly before the chef adds radish, dried shrimps and shallots. The flavours are already melding before Cliff tosses in large, fresh tiger prawns. He shunts the mixture to the side of the wok then fries an egg in the flavourful oil at its base, before blending it with the other ingredients. Dried rice noodles, along with peanuts, garlic, chives and bean sprouts, add another layer of flavour and texture. To finish the dish off, a combination of tamarind paste, palm sugar and fish sauce is poured in. Within minutes it is ready to serve.

Cambodia Street Food - Reception Soup Pan​ - Cooking Food recipe Prepared By Chef - Village Cooking

Lap Khmer is beef salad, where slivers of beef are either given a quick sear or marinated in lime juice. The beef is then tossed with shallots, lemongrass, holy basil, mint, garlic, green pepper, green beans, fish sauce, and lots of red chili flakes. In restaurants, the beef in lap Khmer is often grilled. The authentic homemade version, however, features nearly raw beef.

 

Loc lac is beef slivers stir-fried in oyster sauce, palm sugar and soy sauce. It's usually served with rice topped with fried egg as well as a side of sliced cucumber and tomatoes. Sometimes it comes with French fries. It's a popular all-day meal.

Primitive food / Primitive Technology

With the wet season here, it's time to plant this years crop of yams. The previous yam garden, a large basket type enclosure, worked well in discouraging predators from eating the growing tubers. But with time the cane enclosure rots. So I switched to a method of protecting yams by planting the seed yams under a pile of rocks. Early tests prove that this method protects them from being eaten. The rocks are too heavy for scrub turkeys to lift and wild pigs seem not to associate the pile of rocks with food.

So the next step was to make a garden consisting of individual mounds fortified with neat stonework. This was done by building layers of stone circles around the mound while adding soil with each layer. A yam bulb was planted in each mound during this process. A wooden stake was placed in each mound for the yam vine to grow up and horizontal rafters were tied to the top of these stakes to give the vines something to grow across. By the end of the project the yams had started growing with some coiling around the stakes.

About Primitive Technology: Primitive technology is a hobby where you build things in the wild completely from scratch using no modern tools or materials. These are the strict rules: If you want a fire, use a fire stick - An axe, pick up a stone and shape it - A hut, build one from trees, mud, rocks etc. The challenge is seeing how far you can go without utilizing modern technology. I do not live in the wild, but enjoy building shelter, tools, and more, only utilizing natural materials. To find specific videos, visit my playlist tab for building videos focused on pyrotechnology, shelter, weapons, food & agriculture, tools & machines, and weaving & fiber.

Primitive Technology / Primitive Food / Yam, cultivate and cook

I planted a yam in a large basket like enclosure and then 6 months later harvested, cooked and ate it. My previous attempts at growing yams were stymied by wild pigs and scrub turkeys. On learning that yams are in the area, these animals will seek out any tubers planted and eat them. So my solution was to build a large basket like enclosure to protect the growing vine. 13 wooden stakes were hammered into the ground (an odd number being important in any weaving project) and lawyer cane harvested from the forest was woven between these uprights. The basket was about 1 m in diameter and about 75 cm high.

A large yam, partially eaten by wallabies from a location further down the creek, was dug up and carried to the site. A small pit was dug in the enclosure and the yam simply placed in it. The enclosure was then back filled with dead leaves for fertiliser. As time progressed the vine grew above the basket and a long pole attached to it so it could climb into the canopy making full use of the sun.

After 6 months and no maintenance, weeding or watering the yam had grown into two large tubers whereas the original yam had rotted away leaving a thin husk. The new tubers were dug up using a digging stick. As carful as I was, the yams sill broke off with more tuber still under ground. This portion will probably strike next season anyway. In the canopy, the vine also produced smaller tubbers called “bulbils”. These were collected in a pot to be used as seed yams for a larger garden I’m planning. You can eat bulbils as well but the larger yam is generally eaten instead due to its larger size.

To cook the yam a fire pit was dug about 30 cm in diameter and about 20 cm deep. Wood was piled above the pit and set alight. The hot coals then fell into the pit where rocks where added to retain heat. The coals were scraped aside and the large tuber was broken up and thrown on top. The coals were raked back over it and a fire started on top. This cooked for 30 minutes before being pulled out of the coals. The outer layer of the yam was charred black and burning but the inside was soft and well cooked. The yam was eaten while steaming hot and tasted similar to a potato but with a crunchier texture near the outside much like bread crust. Although bland, yams provide a good deal of carbohydrates and are eaten as a staple in certain cultures. The remaining large yam tuber was tied up in a tree where rats could not eat it (hopefully).

This form of farming is a good way to get around the conventional farming practice of clearing trees to make fields. Instead the yam vine uses the trees as scaffolding to climb on, allowing it to reach the light in the forest canopy. The basket enclosure worked well to keep forest creatures from eating the investment. It also formed a good in-situ compost heap to nourish the yam as it grew. In future, I’d add sand to the mix as yams tend to do well in sandy soil and I expect it would be easier to dig up. Yams do well in dry conditions but will yield more if well-watered so digging a water retaining pit might help.

Despite the large size of the yams I grew relative to ordinary potatoes, much larger ones are possible and are indeed routinely grown. The largest one from my research was 275 kg, grown in India. Yams have 116 calories per 100 grams compared to potatoes at only 93. They store well in the dry season as they are adapted to having a dormant period during these conditions. They are versatile in that they can be cooked into chips, roasted, boiled, mashed and made into a type of dough called “fu fu” typically eaten with stews.

Primitive Food / Primitive Technology

Primitive Technology: Foraging For Food. primitive; then mostly nomadic life style and day for meals, feeding mainly obtained from roots, fruits, or vegetables, natural ...

Primitive Technology with Survival Skills Cooking for food is our next video. In this video we go to the mangrove forest to look for food. Initially we caught some small crabs and shrimp. By the primitive technology we trapped to trap large crabs with shrimp. We dig a hole to trap the crabs, when the crabs fall they can not crawl.

We caught two crabs and a large number of shrimp. We have Seafood boiled crab and grilled shrimp to eat. We picked a forest for cooking with crabs. We will continue to make the next video on primitive technology and survival skills.

Street Food Vietnam/13 Vietnamese Street Food That Are Just To-Die-Pho

Eat your way to an un-pho-gettable holiday
Street food is the heart and soul to many of the Southeast Asian countries and Vietnam is certainly one of it. Lining the streets you can find local markets, rustic food joints and rickety food carts with plastic tables and stools.

1. Rice noodle soup (Phở)

When it comes to street food in Vietnam, the most obvious choice would have to be Vietnamese noodle soup, phở. This local daily staple is made up of chewy rice noodles in piping hot savoury broth with tender slices of beef or chicken and topped with crunchy, spicy, herby garnishes.fried shrimp street food.Definitely, nothing beats a good bowl of heartwarming rice noodle soup to start your day when you’re in Vietnam. As iconic as it comes, you can explore hidden backstreets to discover the best spot to enjoy your phở on this motorbike food tour.

2. Vietnamese sandwich (Bánh mì)

An equally popular street food as the phở is the bánh mì, a Viet-style French baguette sandwich which has made a name for itself globally.
The crusty baguette is packed with pickled vegetables, coriander, fresh chilli, cuts of meat – typically pork – and smeared with a coat of pâté. Other toppings can include egg, chicken, meatballs and more. Oh, how thankful are we that bánh mì can easily be found everywhere in the streets of Vietnam!

3. Rice paper salad (Bánh tráng trộn)

If you’re craving for a salad, you’re either a health nut or it’s because you miss the Vietnamese rice paper salad. The best way to describe this dish is an explosion of flavours in a bite!
It’s prepared with strips of rice paper, variations of dried protein – beef jerky, squid, shrimp – and tart green mango, fresh mint, sweet basil and lastly, its signature spicy, sweet, sour dressing.STREET COOKING FOOD

4. Sea snails (Ốc)

A popular snack you can find in street food carts in Ho Chi Minh City is sea snails! Sometimes, you can even find yourself bumping into a snail restaurant with fresh snails and shellfish on display.    

You can choose to have them cooked in various ways from fried to steamed, sauteed or grilled. These lil chewy, savoury snails are great for sharing with a few buddies over some icy cold beer!

5. Vietnamese sweet dessert (Chè)

Chè, a word to describe sweet dessert beverage in Vietnam, come in many different forms, sizes, flavours and colours! Typically, you can find them in a form of pudding, drinks or soup.Asian StreetFood
The usual suspects that you can find in chè include but are not limited to coconut milk, sweetened beans, glutinous rice, colourful jellies, fruits and more. Easily found in local markets, these desserts are great for cooling down on hot afternoon days.

6. Hoi An Noodles (Cao lầu)

Cao lầu is a noodle dish that is exclusive to Hoi An only and has quite the mysterious backstory. This Hoi An signature dish consists of udon-like noodles, pieces of barbecued pork (similar to char siu), fresh and crisp greens, and crunchy croutons.Easy street foot
The reason that you can only find cao lầu in Hoi An is that of its unique noodles which have to be made using water from an ancient well, the Ba Le well, and mixed with a special ash native to Hoi An. It’s also been said that the secret behind the precise recipe is known to only a few families in the region

 

Aside from cao lầu, there are other signature dishes that you can only find in Hoi An. Ride through the streets on this motorbike food tour or go on a street food walking tour to discover what else the region has to offer.

7. Spring rolls (Gỏi cuốn / Chả giò)

A classic Vietnamese crowd favourite, spring rolls! A variety of fillings like meat, vegetables, shrimps wrapped in rice paper, you can find them deep fried or served fresh. Best eaten with a dipping sauce, these are suitable for everyone. Picky eaters, we’re looking at you!STREET FOOD COLLECTION
The fresh ones are called gỏi cuốn and also sometimes referred to as ‘summer rolls’, while the fried ones are called chả giò.

8. Vietnamese pizza (Bánh tráng nướng)

A popular snack in Ho Chi Minh City, this Vietnamese pizza is made up of a rice paper grilled on the barbeque and topped with minced pork, prawn, egg or various other toppings. Garnished with fresh herbs and served with mayo, tamarind or chilli sauce, this pizza is surely one you’ll crave in the middle of the night.
You surely won’t be hangry if you join the Saigon street food night tour where you’ll be taken to the back streets and alleys the city to discover other local specialty dishes.

9. Spicy green papaya salad (Gỏi khô bò / Gỏi đu đủ)

Similar to Thailand’s som tam, the base of gỏi khô bò consists of a bed of julienned unripe papaya. Layered with roasted peanuts, shreds of beef jerky, basil leaves, coriander and crispy dough crackers, this salad is also sometimes referred to as gỏi đu đủ.Hot Dogs
The star of the show, however, has to be the dressing that goes on the salad. Just the right mixture of zest, salty, sweet and spicy – it’s a taste you’ll never forget.

10. Egg coffee (Cà Phê Trứng)

The more commonly found method of making coffee is the Vietnamese drip coffee but another must-try is the egg coffee! Yep, you heard that right. Prepared with black coffee and egg yolks whipped into condensed milk, this makes for a creamy and smooth cup of coffee.Street Food
Tastes more like a dessert than coffee, it gives you the perfect kick so you can take on anything for the day!

11. Vermicelli with fried tofu and fermented shrimp paste (Bún đậu mắm tôm)

Every culture has its own smelly but tasty food and in Vietnam, it’s the bún đậu mắm tôm. The ingredients are simple and uncomplicated but the flavours are complex and robust. Mainly made up of vermicelli noodles, fried tofu, and fermented shrimp paste, other accompanying ingredients usually include cucumber, mint, perilla leaves, and pork belly.Asia Food Street
How you eat this dish it by picking up the individual pieces, dipping into the shrimp paste sauce, popping into your mouth, and repeat! The smell may be a slight deterrent but trust us, it’s worth a try.

12. Spicy beef noodle soup (Bún bò huế)

If phở had a bolder and hotter sibling, it would have to be the bún bò huế. The main components to this noodle dish are beef broth, thick rice noodles, beef shank, pig’s feet, blood cubes and lemongrass.Videos Street Food
It’s served with the usual bean sprouts, fresh herbs, lime and various other toppings and condiments. Savoury, tasty, and addictive, this dish originally from Hue, Central Vietnam, is one you’ll want to come back for more.
There are more flavours of Hue that is worth discovering. Hop on the back of a motorbike and whizz through the streets like a local in search for the best street food finds.

13. Grilled pork with vermicelli (Bún chả)

Originally from Hanoi, this vermicelli dish can be found throughout Vietnam served with grilled pork and a side of dipping sauce. It’s one of the highlights of this Old Quarter food tour you can find on Klook.
You can choose to eat it one of 2 ways – wrap everything in a big lettuce leaf and dip it into the sauce before taking a bite or mixing everything into the dipping sauce and eat it like you would a bowl of phở.
Whichever way you prefer, the bún chả is still pretty darn amazing. If you’re not convinced yet, just look at this gif of Obama enjoying a bowl of bún chả with Anthony Bourdain in a street-side noodle joint!

Street Foods