Exploring international street food at China town

Exploring international street food in China town!

We had a fantastic experience last Friday!

If you want to try international food in Australia, highly recommend visiting the Chinatown market, which opens every Friday!

We took a video to show you all about the market and the food!

Please click the link below_

Exploring Chinatown for street food

If you want to see the fun full-version of the video, click the link below_ (Recommend) 

Exploring Chinatown for street food (full version)

With_

Ree Na Researched the food for making food video and had asked permission for recording to the staff at each shop we went to. Also, she commented most of the food reviews.
Steven contributed his camera and mic to make the film, and he recorded most of the film.
Likyu Prepared what to say and how to act in the film for the flow smoothly of the video project.
Junghwa Most contributed to editing the video for uploading it to YouTube channel. 

All of them contributed evenly, and our different abilities worked well with helping each other to make this project well.

Philippine Street Food

Balut


Balut is a developed duck embryo that is best eaten with vinegar and salt. It is the most popular exotic street food in every street in the Philippines. Although the sight of this dish may not be the most pleasing to many, it is surprisingly delicious.

                                                       [roughly 50c AUD per piece]

Traditionally, locals recommend first timers to eat them during the night since it will be a lot easier to avoid looking at the embryo in the dark. Although balut vendors are on every street of the Philippines, one helpful tip on how to find them is actually hearing their chants, ‘Balut! Baluuuut!’, calling out from dusk till early morning.

Talk about Exotic YUUUM!!

Photo Reference: https://www.atlasobscura.com/foods/balut-duck-embryo-philippines

By: Steven Aguilar

Taiwan Street Food (Part 2)

Taiwan Street Food (Part 2)

Lu Rou Fan (Minced Pork Rice)
Lu Rou Fan is a rice dish that is commonly seen in Taiwan. The ingredients include ground pork marinated and boiled in soy sauce served on top of steamed rice. It is a common food for Taiwanese which everyone will have it daily. #mincedporkrice

In southern Taiwan, minced pork rice is preferably served with pork that contain less fat. While people in the north prefer a greasier version of meat sauce with rice that sometime include mix of glutinous rice.

[rougly AUD1 per bowl]

Image Source :[https://thewoksoflife.com/lu-rou-fan-taiwanese-braised-pork-rice-bowl/]

Pearl Milk Tea (Bubble Tea)

Pearl Milk Tea is a Taiwanese tea based drink. The receipts contain tea, flavors of milk, sugar and toppings (such as pearls, grass jelly, fruit jelly, coconut jelly and puddings). There is a ice-bnlended version nare frozen and put into a blender that will result in a slushy way. The two most popular milk tea nowadays are black pearl milk tea and black sugar pearl milk tea.

[rougly AUD1 per served]

Image Source: [https://aminoapps.com/c/food/page/item/boba-bubble-tea/ZnFX_I5KMD5VbeRLdnYodNjMXzjRQY]

Editor : Lik Yu Chong

Malaysian Foods - Meals

Malaysian Meals

Malaysia is known for its wide variety of foods, ranging from the different cultures present in the country. Some of the foods listed below are some of my personal favourites, and definitely ones I go back to time and time again (◕ˇ ◕✿). The various textures and flavours present in these dishes will excite your taste buds, and leave you craving for more ~ 

Pan Mee

Pan Mee is a soup based dish found in Malaysia, known for the various textures and flavours that blend so seamlessly together. The noodles have a doughy texture, which tastes extraordinary with the soup and condiments in it. The soup has a meat based flavour, and this compliments the whole dish so well. On top, fried anchovies, vegetables, mushrooms and bits of meat are added to give the meal a variety of textures and flavours. Lastly, a soft-boiled egg is added on top to tie the whole dish together. This is one of my personal favourites, and I would highly recommend trying this when you visit Malaysia next! ~~ (◠‿◠✿)

About RM13-15 for each bowl [roughly AUD$4-5]

Ham Choy Tong - Salted Vegetable Soup

This soup is one of the best soups in Malaysia, and my personal favourite! It's salty but sour and slightly sweet taste leaves me craving for more, and will certainly make you think about it after you taste it ~ The soup is commonly served with Claypot Chicken Rice [blogpost found https://foods-international-100.blogspot.com/2019/05/malaysian-foods.html]. It consists of salted cabbage and tomato in the soup, and some spices added on top to further enhance the flavours of the soup. Definitely try this out! You won't regret it ~~ （＾－＾✿）

Roughly RM5-6 per bowl [about AUD$2]

 Bak Kut Teh 

This dish is commonly found in Malaysia, and eaten with rice. Usually served in one big bowl with herbed soup, beef, mushrooms and tofu, the dish comes in a variety of forms, including the one seen below. This Bak Kut Teh is found in Klang, a suburb roughly 40mins away from Kuala Lumpur [from my experience]. It comes in a dry and wet form, and I ordered the wet form. This particular Bak Kut Teh only comes with beef and soup, and is eaten with rice. Although it is not the traditional dish, the soup itself brings out layers and layers of flavours, and enhances the meat like no other. It was definitely a highlight for me, and I recommend going out of your way to try this out! (◕▿◕✿)

Roughly RM25-35 per table depending on how much is ordered [about AUD$9-12]

Editor: Ree Na Cheah

Filipino Street Foods

Taho

Taho is a popular street food delicacy that is usually sold by roaming local taho vendors every sunrise and is often served warm. You can usually know when they’re around your area when you hear their chants, ‘Taho! Tahoooooo!’, in a deep and loud voice to attract waiting customers inside their houses.

Taho is made of silken tofu, sago pearls (small milk tea pearls), and a thick sugar syrup. Although served only in some places, there are varieties of taho, wherein in instead of sugar syrup it is mixed with either strawberry or chocolate syrup. It has a texture of a very fine custard that everybody would definitely love.

 

Photo Reference: https://www.foxyfolksy.com/homemade-taho-recipe/

Editor: Steven Aguilar

FISH CAKE_Korean Street Food

Fish Cake

= Eomuk

Fishcake is called "eomuk" in Korea. 

It is a processed seafood product 

made of ground white fish and other 

ingredients such as potato starch,

 sugar and vegetables.

This is a PERFECT snack for a winter season!

Having a fish cake soup in a cold day is,,,

There is no word to explain the feeling, Just try it!

You will enjoy the cold of Korea with it.

The fish cake has different shapes as 

a stick shape and a curly shape.

I used to eat the curly shape one when I was young. It is because the curly one is softer and the stick one.

Of course, it is as a Korean snack, you can find it in RED.

The Spicy Fish cake is very tasty.

It only costs around $1.50 - $ 2.00 AUD for 2

The price depends on the shapes and spicy or non-spicy. 

It is something easy to try and taste can be guaranteed.

You will miss it when you come back to your country and, is the winter season. (ᵔᴥᵔ)

Editor: Junghwa Kim

Kueh - A Malaysian Nyonya Desserts

Kueh

Kueh [or Kuih] are bite-sized desserts sold in markets on the streets. It is cut into medium bite-sized pieces, and is a really popular dish in Malaysia. This Nyonya dessert comes in an assortment of colours and flavours, and can range from being very sweet to being borderline savoury. 

Kuehs come in many different variations, including ones with a pudding-like texture and ones that are made with sticky glutinous rice. These bite-sized desserts are very cheap and easy to find, but the best ones are always sold in street markets. This is because the makers of these are always very experienced and have made them for many years.

The price of kuehs range from RM 2-3 [around AUD $1] for a small box of two.

Some of my favourites include:

Pulut Tai Tai 

Pulut Tai Tai is a kueh made of white and blue sticky rice mixed together, and is served with kaya [a sweet coconut spread]. It takes a long time to make, with the rice having to be soaked for 4hours and later half is dyed blue to create the marbling effect. This is usually serves in small bite-sized pieces, with the kaya spread on top. This is one of my favourites, and I highly recommend having some when you visit Malaysia! (◕◡◕✿)

[it costs roughly RM3 for two, which is about AUD$1]

Image Source: http://www.seasaltwithfood.com/2017/01/pulut-tekan-pulot-tai-tai.html

Ang Ku

Ang Ku is a traditional kueh, made of glutinous dough usually dyed orange and is wrapped around a soft sweet filling. The dough is pressed into a wooden tortoise shell maker, creating the intricate and tortoise-like effect on the surface. It is soft and stretchy, and is placed on a piece of banana leaf to be served.

[it costs roughly RM2 for one, which is roughly AUD$0.70]
Image Source: https://www.miss-crumbs-a-lot.com/blog/ang-ku-kueh-red-tortoise-cakes

Kueh Lapis 

Kueh Lapis is made of layers of thinly rolled-out glutinous dough placed one on top of the other, often very sweet and colourful. The colours of the rows are often alternating, and can come in a variety of different colours. The best part about this dessert is eating it, as there is an extremely fun way of deconstructing this. You can peel each individual layer off, and eat it slowly to savour the flavour.  (◕▽◕✿)

I highly recommend trying all these when you visit Malaysia, to experience the different foods and flavours this country has to offer ~  （＾－＾✿）

Editor: Ree Na Cheah

Philippine Street Food

Isaw

Isaw is one of the most popular street food in the Philippines. It’s something that Filipinos eat as a snack that is partnered with iced tea or one cup of hot rice. It’s a chicken’s large intestine that is boiled and cleaned inside out, and cleaned again. It is usually coiled onto a skewer, and then grilled and is being serve by street vendors on every street corner which normally starts in the afternoon.

Isaw is best served with “pinakurat” which is a spicy vinegar with onions, peppers, and different local spices. This famous street food goes well with beer or any liquor and has earned the reputation as one the best appetizers. 

[ roughly AUD 2¢ per stick ]

CHEAP AND YUMMY!!

A must try!! :D

Editor: Steven Aguilar

Photo Reference: https://www.tripadvisor.com.au/LocationPhotoDirectLink-g298445-d7010541-i232978827-Baguio_Craft_Brewery-Baguio_Benguet_Province_Cordillera_Region_Luzon.html

Pan-fried Sweet Pancake_ KOREAN Street food

Pan-fried Sweet Pancake

Hotteok

Another WINTER  Korea street food called Hotteok!

The original Hotteok is handful-sized balls of stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon.

Back in the old days, the Hotteok is made with pan-fried with oil, nowadays, people trying not to use a lot of oil to make it. 

Men and women of all ages can enjoy it in winter in Korea.

In Busan which stated in southern Korea, they have crispy style Ho-Tteok instead chewing and soft Original style.

 They make the Hotteok and cut it in the middle to be filled the sweet mixtures inside.

This is how they serve the Hotteok in Busan ( ͡° ͜ʖ ͡°)!

Which sides of Korea you go is not a matter to be picking the Hotteck as both style is So Awesome to be tried!

You will experience an unforgettable taste in both side of Korea.!!

Editor: Junghwa Kim

Hong Kong Street Foods (Part 2)

Hong Kong Street Foods (Part 2)

Cheung Fun (Rice noodle roll)

Rice noodle roll is commonly served either as a snack, small meal or as a variety of dim sum. It is a think crepe roll made from a wide strip of rice noodles that filled with shrimp, pork or vegetables. it is seasoned by soy sauce and sometime with dim sum drippings. It is poured over the dish upon the serving. 

The different between Cheung Fun that served in Hong Kong and Malaysia that Hong Kong serve Cheung Fun mainly with soy sauce and Malaysia mainly served with sweet sauce. The other different is Hong Kong has it with pork and shrimp in it, while Malaysia has eat it with lots of mixing food. #cheungfun

[rougly AUD 3 per plate]

Three Fried Stuffed Treasures

Three Fried Stuffed Treasures are fish paste stuffed vegetables treat that have evolved over the years to become a popular and long-standing street side snack. It is usually skewered to allow you to eat the snack on the street. Nowadays, most street vendors have them precooked and waiting around all day and then just stick it in the hot oil to heat it up after order while the traditional way is to delectable treat the celebrates the original sweet tastiness of the fresh vegetables while a stuffing of fragrant tangerine peel infused fish paste provides just the right contrast of texture and taste.

Foods that use for Three Fried Stuffed Treasures are both red chilli and green chilli, eggplants, deep-fried tofu and bitter melon. #firedstuffedtreasures

[rougly AUD 10 per plate]

Editor: Likyu Chong

A fish-shaped Bun_Korean STREET FOOD

A fish-shaped Bun

  

붕어빵  Bungeo-ppang

A fish-shaped Bun is a popular WINTER street foods in Korea.

There are different types of fish-shaped buns as filling with sweet soybean and custard cream.

The original bun is from Japan called 'Taiyaki'.

               

Since it came to Korea, the shape changed a little bit as above the photo, and it became Korean's memorial winter snack

.

99 % of People who raised in Korea have experienced A fish-shaped Bun with memories.

It is good for a cold day as it is served warm snack!

It only costs $1(AUD) for 2.

Nowadays, it is popular not only sweet soybean filling but also custard cream or sweet potato filling!

If you travel to Korea in the winter time, you have to try at least one of them!

build the memory as other Koreans in the cold snowing winter with A fish-shaped Bun

Editor: Junghwa Kim

Malaysian Foods

Malaysian Foods

Chee Cheong Fun

This is one of my favourite dishes to have in Malaysia, as it brings back many memories of road trips to Ipoh [a city in north-west Malaysia] when I was younger. This dish consists of a medium sized rice paper noodles, drenched in a sweet tomato sauce and mushroom sauce. It's topped off with sesame seeds, and some green pickled chillies on the side to add some of Malaysia's ~famous~ spice to the dish!

[about RM$10 a plate, roughly AUD $3.30]

Wan Tan Mee

This dish is also another classic childhood dish, eaten many times when I was younger! It consists of egg noodles, drenched in sweet and also savoury soy sauce. There are a variety of different toppings, depending on the tastes and preference of each individual. Personally, my favourite combination is mushrooms, veggies and pork, as each add a completely different texture and flavour that blend so seamlessly together! I highly recommend this dish!

[about RM$10 a plate, roughly AUD $3.30]

Claypot Chicken Rice

This dish is quite popular in Malaysia, and I have gone back many times just to eat this. It is cooked in a clay pot [as per the name XD] with the rice being steamed on the bottom and the marinated chicken being placed on top after. The sauce from the marinate spreads throughout the pot and soaks into the rice, giving it a rice savoury flavour that is complimented with a side of cabbage. Definitely a firm favourite whenever I go back!

[about RM$20-$25 a pot, roughly AUD $6-8]

Note: these are just some of my favourite dishes, and if you ever visit Malaysia, I HIGHLY recommend you go try them out!  （＾－＾✿）

Editor: Ree Na Cheah

Hong Kong Street Foods (Part 1)

Hong Kong Street Foods (Part 1)

Dim Sum

Dim Sum is a style of Chinese cuisine that prepared as small bite-sized portions of food served in small steamer baskets or on a small plate. Dim sum dishes are usually served with tea. In Hong Kong, many restaurants start serving dim sum as early as five in the morning and each restaurant has its own signature dim sum dish. It is also a tradition for the elderly to gather to eat dim sum after morning exercises. #traditionaldimsum

However, in the modern society, it has become common place for restaurants to serve dim sum at dinner time, various dim sum items and take away for students and office workers. #moderndimsum

Type of Dim Sum:

Siu Mai - Dish that look like dumplings that are shaped like a basket with the filling sticking out over the top. The dumplings are steamed and contain shrimp and pork filling with little crab or fish roe sprinkled on top.

Fung Jeow - It is actually marinated chicken's feet. This dish is my favorite dish in dim sum. They are either stir-fried or deep-fried, then marinated to steamed. The sauce that are often used to marinade are black bean sauce or oyster sauce.

Lo Bak Goh -  A cake that made with Chinese turnip, which is similar to Japanese daikon radish and mix up with rice flour. It is normally deep-fried and served with red chilli sauce.

Lo Mai Gai - Sticky rice with meats ( noramlly included pork or chicken and Chinese sausage) that wrapped in lotus leaves and steamed.

[rougly AUD 18 for a meal in Dim Sum]

Editor: Likyu Chong

Taiwan Street Foods (Part 1)

Taiwan Street Foods (Part 1)

Stinky tofu

Stinky tofu smells but it tastes great. The traditional method of producing the stinky tofu had to prepare brine that made from fermented milk, vegetables and meat. The brine can include dried shrimp, amaranth greens, mustard greens, bamboo shoots and Chinese herbs too. The brine fermentation can take up to several months.

Modern factories often uses quicker methods to mass-produce stinky tofu to serve for big amounts of consumers. Fresh tofu is marinated in prepared brine for only a day or two. The process only adds odour to the marinated tofu instead of letting it ferment completely. #smellybuttastegood

[rougly AUD 1 for a serve]
Image Source : [https://www.atlasobscura.com/foods/stinky-tofu]

Oyster omelet

Oyster omelet is a dish that widely known for its taste. The dish consists of an omelet with a filling primarily composed of small oysters. The starch typically is potato starch is mixed into the egg batter, giving the result that egg wrap with a thicker consistency. To fry the omelet, pork lard and lettuce are often used. The meal will provide red chilli sauce into mix too to increase the flavour of the dish. Shrimp can sometime replace oyster and called shrimp omelettes.

[rougly AUD 2 for served]
Image Source : [https://www.seriouseats.com/recipes/2013/10/taiwanese-oyster-omelet-recipe.html]

Pig blood cake

Pig blood cake is a Taiwanese street food that served on a stick from market stalls. It is made with pork blood, sticky rice and soy broth. It can either be fried or steamed and can be coated in peanut flour. It can be eaten as a snack and can be cooked in hot pot. It is served hot by street vendors who keep it warmed in a wooden box or metal streamer. #asianthing

[rougly 1 AUD per served]
Image Source: [http://www.wikiwand.com/en/Pig_blood_curd]

These are the famous Taiwan street food that all Taiwanese will recommend to eat while travel to Taiwan. You will found out that all the foods and beverages there are incredible cheap and taste good! #taiwanstreetfood

Editor: Likyu Chong

Tteok-bokki_KOREAN STREET FOOD

Tteok-bokki 

  Stir-fried rice cakes

Tteok-bokki is in red with its best friends

떡볶이 

Tteok-bokki is one of the most popular street foods in Korea.

There are two types of Tteok-bokki as spicy and non-spicy.

Non-spicy Tteok-bokki is made with soy sauce, and It came out before the spicy Tteok-bokki.

But nowadays Tteok-bokki is more popular the spicy one.

The price of Tteok-bokki is really low as between $3-$5 for one serve.

You can find it on the street anywhere in Korea.

There are also upgraded versions of Tteok-bokki.

1. Oil Tteok-bokki (Tteok-bokki with less spicy sauce)

2. Cheesy Tteok-bokki (Tteok-bokki with finishing mozzarella cheese on top)

3. Ra-bokki (Tteok-bokki with Ramen noddle) 

The upgraded versions of Tteok-bokki are pricey than original spicy Tteok-bokki as It is usually made when it gets an order.

If you go to Korea, you must try one of the different styles of the Tteok-bokki and 

feel the spice of Korea ;)

Editor: Junghwa Kim