Bubbling cauldrons of noodle soup, flaky flatbreads, kaleidoscopic desserts -- when it comes to street food, Asia delivers big on variety and flavor
You can find chili crab in many hawker centers and specialty restaurants these days but this iconic dish got its start on the streets of 1950s Singapore in a pushcart.
One quintessential variety, curry fish balls, will definitely inspire cravings long after the first bite. Experimentation is part of the fun: Enjoy it plain, with fresh fruit, or rolled into a cone and covered with ice cream, syrup and bananas. Some vendors even go the savory route, serving flavors like salted egg yolk and seaweed.As delicious as it is photogenic, falooda will keep you cool during Pakistan's scorching summers.
The crispy, hollow spheres commonly come with a filling of mashed potatoes and chickpeas, mixed with freshly chopped onions, cucumber, lime, coriander and green chillies in a chaat masala blend. There are countless variations of getuk on offer, from cassava with coconut to yam, potato, banana, taro or cheese.A mountain of crushed ice and condensed milk with a rainbow of toppings, halo-halo is the perfect antidote to the Philippines' hot and humid summers.
Plain hoppers and egg hoppers typically come with chutney, coconut sambal and often a range of curry dishes.Iced coffee, Vietnam Best enjoyed fresh from the fryer or chilled, these concentric swirls of deep-fried fermented batter taste crispy, juicy and exceptionally sweet, while a side of rabri or curd can help cut through the sugar.
Can't decide between a sweet or savory breakfast? Enter kaya toast: a charcoal-kissed breakfast sandwich that's nothing short of a daily ritual in both Singapore and Malaysia. Thanks to a thin egg coating and a light char from the grill, khao jee has a radiant golden hue, a sweet and nutty flavor, and a delightfully chewy texture.
Spinach, lotus root, eggs, cucumbers, bulgogi and crab sticks all make regular appearances, as do pickled daikon radish, kimchi and roasted sesame seeds.This photogenic, cookie-like dessert is easily identifiable thanks to its flower-like appearance. It tastes as good as it looks, with a sweet, nutty flavor and a satisfying crunch.Next time you're in the Philippines, try kwek kwek -- deep-fried quail eggs. They owe their radiant orange hue to annatto powder in the batter.
The tea leaves are then mixed with cabbage, tomatoes, beans, roasted nuts, toasted seeds, dried shrimp and fried garlic for a salad that's loaded with textures and aromas.Nothing hits the spot like a stir-fried noodle dish, and Cambodia's go-to variety is no exception. Top it off with a hard-boiled egg, fried onions, cilantro and a squeeze or two of lime for a rich yet bright meal.If you've tried just one food from Nepal, it's most likely momos.Generally speaking, these delicate dumplings enclose different types of minced meat -- buffalo, chicken, mutton, yak, or pork -- with seasonings, like cabbage, onion, spring onion, ginger, garlic, tamarind, coriander and spices.
Available in abundance at hawker centers, food courts, coffee shops and restaurants, ghee-flavored roti prata is perfect in its traditional iteration of plain or egg with fish or mutton curry, but can also serve as the canvas for dozens of creative and modern combinations -- think flatbread with fish or mutton curry, ham, egg, cheese, chocolate, bananas, ice cream or even durian.
Herbs and spices vary from vendor to vendor, while condiments like ginger, chillies and cabbage typically round out the perfect bite.uckyo/Adobe Stock
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