This is the quintessential dish you want at your fiesta. Traditionally made from spit-grilled meat, we’ve taken flavour combination inspiration and made it into a meal you can easily make at home. 

Al Pastor-inspired pulled pork tacos 

Makes 10-12 

Ingredients

For the sauce  

10 dried chipotle chilli halves 
2 cup boiling water
6 cloves garlic, peeled
2 cups freshly squeezed orange juice 
⅔ cup chipotle in abodo sauce
4 whole garlic cloves 
3 Tbsp brown sugar  

Salt and milled pepper 
1.5kg pork shoulder  

For serving  

10-12 flour tortillas, grilled
1 pineapple, peeled, grilled and sliced
Pico de Gallo salsa
1 cup pickled red onions 
Chopped fresh parsley or coriander  

Also read: Grilled hake tacos with whole kiwi salsa

Method 

1. Place chillies in a large bowl and cover with water. Set aside for 15 minutes to steep.
2. Preheat oven to 180°C.
3. Combine hydrated chillies in water with the remaining sauce ingredients. Blitz until smooth, using a jug blender or stick blender.
4. Season meat well and place in a heavy-bottom, oven-safe pot.
5. Add blitzed sauce to pot, top up with water to ensure meat is at least ¾ covered. Close with a lid. (If your lid isn’t tight, cover with foil.)
6. Roast for about 2 ½-3 hours, turning meat over every 30 minutes, until
   pork is very tender.  
7. Remove meat, cool until it can easily be handled, and shred meat finely. (Discard any bones, skin or gristle.) 
8. Reduce sauce in pot over high heat for 3-5 minutes, or until it reaches the consistency of tomato sauce. Return shredded meat to pot and toss through to coat evenly. 
9. Ladle grilled flour tortillas with about ½ cup pulled pork and top with pineapple slices, pickled onion and salsa. Serve immediately. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Pulled-brisket tacos

The post Al Pastor-inspired pulled pork tacos appeared first on MyKitchen.

New year, new flavours! The spontaneity of authentic street food will breathe new life into your kitchen – and leave the family asking for seconds. 

Mushroom and peanut vegetarian spring rolls 

Makes 12-14 

These spring rolls work well with just about any green or soft veggies – perfect for clearing out your fridge! Change the dipping sauce to serve up something new every week.  

Ingredients  

2 tsp vegetable oil 
4 spring onions, finely sliced 
2 tsp five-spice powder (or use a pinch of each cinnamon, cloves and white pepper) 
1 punnet (150g) mixed exotic mushrooms, chopped 
1 cup finely sliced cabbage 
1 carrot, grated 
2-3 baby marrows, finely sliced 
1/3 cup peanuts, toasted and finely chopped 
1/3 cup fresh coriander, chopped 
12-14 spring roll wrappers 
Oil, for deep-frying  

Method  

1. Heat oil in a large non-stick pan. 
2. Sauté spring onion with five-spice until softened, remove and set aside. 
3. Fry mushrooms in batches until golden. (Don’t overcrowd the pan or too much water will be released). Remove and set aside. 
4. In a separate bowl, combine the spring onion with cabbage, carrot, baby marrow, peanuts and coriander, toss through mushroom mixture. 
5. Divide the mixture into 12-14 small portions. 
6. Arrange one portion of veggie mixture and mushrooms at the base of a spring roll wrapper. 
7. Fold the long sides over slightly, then roll the filling upward and over to enclose. Brush the end of the wrapper with some water and seal. 
8. Repeat with remaining fillings and wrappers. 
9. Deep-fry spring rolls until golden, serve with a dip or whip up one of our quick sauces below.

Sauce it up  

These dipping sauces last for 2-3 weeks in the fridge so make them in bulk, or as part of your meal prep, and serve with spring rolls. You can also use the sauces as a dressing for stir-fries, salads or tortilla wraps. 

Vietnamese dipping sauce  

Makes 2/3 cup  

Mix ¼ cup each water and fish sauce and juice of 2 limes with 2 Tbsp rice wine vinegar, 1 Tbsp brown sugar, 1 finely chopped lemongrass stalk, 1-2 finely chopped chillies and 1-2 crushed garlic cloves. Stir the mixture thoroughly until sugar dissolves, season to taste and serve. 

Green chilli dipping sauce  

Makes ½ cup  

Blitz together 1 cup fresh coriander, ¼ cup chives, 2cm knob grated ginger, 1 chopped green chilli, juice of 2 limes and ¼ cup rice wine vinegar in a food processor. Serve. 

Peanut dipping sauce  

Makes 1 ¼ cups  

Heat a glug of oil in a pot and fry 1 finely chopped onion, 1 crushed garlic clove and 1 tsp chilli flakes until softened. Stir through 1 Tbsp each sugar and soy sauce, 3 Tbsp peanut butter and 1 cup coconut milk. Simmer until thick and serve.  

Sweet & sour dipping sauce  

Makes ½ cup  

Pour ¼ cup each rice wine vinegar and sugar, 2 Tbsp each tomato sauce, soy sauce and grated ginger in a bowl. Heat a glug of oil and fry 1 chopped onion, 2 crushed garlic cloves and 2cm knob grated ginger until fragrant. Add sugar mixture and stir through 1 tsp cornflour dissolved in 1 Tbsp water until thickened. Serve with spring rolls. 

Also read: Green falafel ‘soil’ with yoghurt tahini sauce and poached eggs

Cubano sandwiches with rum onions 

Serves 8 

You can buy rare roast beef at the deli counter, or thinly slice braai steak instead. 

Ingredients  

Glug oil 
1 Tbsp butter 
2 onions, sliced 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef
16 slices Emmental 
4 gherkins, thinly sliced 

Method  

1. Heat the oil and butter in a pan, then fry the onion for 5 minutes until softened. 
2. Increase heat and add rum, if using. Cook until evaporated. 
3. Smear 8 slices of bread with the mustard. 
4. Top with the beef, cheese, gherkin and fried onion. Then, sandwich together with the remaining slices. 
5. Toast the sandwiches over an open fire or you can use a hot non-stick pan. Do this until the cheese has melted, turning frequently.

Tropical fruit sorbet with toasted coconut 

Makes 2L 

Switch up the flavours by blending together frozen mixed berries, papaya or kiwi instead.  

Ingredients  

750g fresh mango, chopped and frozen 
750g fresh pineapple, chopped and frozen 
1 cup chilled coconut milk 
½ cup pineapple juice  

To serve  

Handful fresh mint, torn
Handful coconut flakes, toasted 
Ice cream cones (optional) 

Method  

1. Add frozen fruit, coconut milk and pineapple juice to a food processor and blitz until smooth. 
2. Decant into a 2L freezer-safe container and freeze for about 3 hours until firm. 
3. 3. Scoop into bowls or onto cones. Sprinkle with fresh mint and coconut flakes to serve.

Pilchard fish cakes with steamed garlic buns 

Serves 4 

These thrifty steamed buns prove that takeout-style street food isn’t just reserved for holidays. Change up the filling with pulled pork or sliced BBQ basted pork neck steaks. 

Ingredients  

5 cloves garlic, grated 
3 Tbsp chopped fresh parsley 
500g store-bought bread dough 
1 Tbsp sesame or vegetable oil  

For the fishcakes  

1 onion, finely chopped 
1 can (400g) pilchards in tomato sauce 
¾ cup cake flour 
Salt and milled pepper 
2 Tbsp oil, for frying 

For the dressing  

¼ cup plain yoghurt 
Grated zest of 1 lemon 
1 Tbsp chopped fresh coriander 

Method  

1. Knead garlic and parsley into dough, cover with a damp cloth and leave to rise for 30 minutes. 
2. Divide dough into 4 equal portions, cover and leave to rise for another 15 minutes. 
3. Roll portions out into 3mm thick discs. 
4. Place a square of baking paper on one side of each disc and fold over, creating a half-moon. Brush each side with oil of choice. 
5. Steam buns in a bamboo steamer over a pot of simmering water for 15-20 minutes, until fluffy but firm. 
6. Combine fishcake ingredients, shape into 8 medium-sized cakes and chill. 
7. Heat oil and shallow-fry fishcakes for 5-6 minutes per side or until cooked through. Drain on kitchen towel. 
8. Combine dressing ingredients. 
9. Serve fishcakes in buns topped with dressing.

Cook’s tip: 
Instead of a bamboo steamer, place a colander over simmering water, ensuring it doesn’t touch the water. Add two or three buns into the colander, cover with a towel and steam until pulled and firm. 

Also read: Buddha bowl with pilchards 

Pretzel dogs 

Serves 8 

Pretzel meets corndogs, and we couldn’t be happier! This is sure to be a family favourite.  

Ingredients  

500g store-bought white bread dough 
8 German bratwurst sausages 
8 cups (2L) water 
¼ cup bicarbonate of soda 
Coarse salt, for seasoning 
German or dijon mustard, for dipping 

Method  

1. Preheat oven to 200°C 
2. Roll bread dough out on a floured surface to 5mm thick. Cut into 3cm- wide strips. 
3. Wrap strips around sausages, pinching ends together. 
4. Combine the water and bicarbonate of soda in a pot and bring to a rolling boil. 
5. Place 2 pretzel dogs in boiling water for 30 seconds to a minute, or until they float to the surface. Remove with a slotted spoon. 
6. Place on a lined baking tray and sprinkle with coarse salt. 
7. Repeat with all of the remaining pretzels. 
8. Bake for 25-30 minutes until golden and caramelised. 
9. Serve with mustard for dipping and cold beer.

Cook’s tip: 
Substitute bratwurst for any cooked or smoked sausage. You can also use cooked chipolatas for smaller pretzel dog bites. 

Words by: Sjaan Van Der Ploeg
Photography: Fresh living magazine

The post Street food that will leave the family wanting more  appeared first on MyKitchen.

These aren’t your standard pancakes. Hotteok are a popular street food in Korea, and after trying this yummy version you’ll understand why!

SERVES 4–6 // COOKING TIME 20 min

INGREDIENTS
For the ginger ice cream
1 L vanilla ice cream, softened
¾ cup glace ginger
1 tbsp glace ginger syrup
For the spicy peanut filling
2 tbsp brown sugar
2 tbsp honey
⅓  cup peanuts
½ tbsp cinnamon
Pinch nutmeg
½ tsp ground ginger, toasted
For the hotteok
1 cup white bread flour
¾ cup rice flour
1 tbsp cornflour
2 tbsp sugar
10 g active dry yeast
½ tsp salt
1⅓ cups warm milk
½ cup vegetable oil

METHOD
For the ginger ice cream
1. Mix the ingredients together.
2. Transfer to an airtight container and freeze.
For the spicy peanut filling
1. Mix the ingredients together.
For the hotteok
1. Mix the dry ingredients together.
2. Add the milk and mix until a soft sticky dough forms. Shape into a ball, cover and allow to proof for 1 hour, until doubled.
3. Knock back, return to the bowl and proof for another hour until doubled in size.
4. Turn out onto a floured surface and knead until smooth. Divide into 12. Shape into balls.
5. Use your fingertips to press each ball into hotteok. Cup a hotteok in your hand and scoop a tablespoon of filling into the middle. Bring the edges up around the filling and pinch together to seal.
6. Fry the hotteok in some oil over medium heat, seam-side down, flattening gently, for 3–4 min per side, until golden.
7. Serve the hotteok hot topped with ginger ice cream.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

This barbecue tofu bowl with stir-fried veg and quinoa is another Korean foodie favourite.

The post Hotteok with spicy peanut filling and ginger ice cream appeared first on MyKitchen.

The COVID-19 pandemic has taught us that we don’t always need to head out into the crowds to enjoy our favourites. The same applies when it comes to local street food, as long as you have a trusty recipe on hand. Treat yourself to this traditional polony kota with chips and slaw.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the slaw
½ cup shredded green cabbage
½ cup shredded red cabbage
Handful basil, shredded
Handful parsley, chopped
½ baby cucumber, ribboned
1 carrot, ribboned
2 radishes, thinly sliced
2 spring onions, thinly sliced
3 tbsp mayonnaise
1 tbsp yoghurt
2 tsp lemon juice
For the polony kota
1 government loaf
4 potatoes, peeled and cut into chips
1½ tsp aromat
¼ cup atchar
8 slices polony, fried
4 eggs, fried
½ cup grated Cheddar
¼ cup sweet chilli sauce

METHOD
For the slaw
1. Toss the cabbage, herbs, cucumber, carrot, radishes and spring onions together.
2. In a separate bowl, whisk together all the remaining ingredients. Season to taste.
3. Toss the dressing through the slaw and refrigerate.
For the polony kota
1. Quarter the loaf of bread and then remove the centre of each piece, making sure the sides are thick enough to hold the filling.
2. Toast the kotas and cut-outs.
3. Heat enough oil in a pot over medium-high heat to deep-fry. Fry the chips until golden and cooked through. Drain on paper towel and season with the aromat.
4. Spread some atchar on the inside of each kota and top with a handful of slaw.
5. Fill with chips, polony, a fried egg and grated cheese. Drizzle with sweet chilli sauce and top with the bread cut-outs. Serve any leftover slaw and chips on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Transport yourself to the streets of Italy when you try these traditional chickpea fritters.

The post Traditional polony kota with chips and slaw appeared first on MyKitchen.

Both pronounced as and referring to the word ‘quarter’, this street-food steak and avocado kota is made with a quarter loaf of bread. Mzansi Style Cuisine food blogger Thuli Gogela shares her recipe of this classic dish!

MAKES 4 // COOKING TIME 25

INGREDIENTS
For the steak and avocado kota
1 white-bread loaf
2 tbsp vegetable oil
400 g beef rump
4 eggs
4 rashers shoulder bacon
1 avocado
2 tsp lemon juice
1 tomato, sliced
For the mustard mayo
½ cup mayonnaise
2 tbsp wholegrain mustard

METHOD
For the steak and avocado kota
1. Cut the loaf into quarters. Then carefully slice a small square of bread from the middles to create a hollow.
2. Heat the oil in a pan over medium heat. Season the rump with salt and pepper and fry for 2 minutes on each side. Thinly slice.
3. Fry the eggs and bacon individually and set aside.
4. In the same pan, toast the squares you cut from the loaf quarters, until golden brown.
5. Mash the avo with the lemon juice and season to taste.
For the mustard mayo
1. Whisk the mayonnaise and the mustard together.
2. Layer the inside of each kota with steak, bacon, tomatoes, egg, avocado and mayo. Garnish with microherbs and top with the toasted squares of bread.

Recipe: Thuli Gogela
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

The gatsby is another South African street-food delicacy you have to try at least once. Check out our delicious masala chicken version.

The post Steak and avocado kota with mustard mayo appeared first on MyKitchen.

It’s an Italian fiesta! Chickpea fritters, or panelle, are a popular Sicilian street dish that are often eaten sandwiched between slices of bread, or on their own with olive oil and balsamic vinegar.

SERVES 8 // COOKING TIME 20 min, plus cooling time

INGREDIENTS
Salt and black pepper
1¼ L water
4 cups chickpea flour
Handful parsley, chopped
2 tbsp coarse salt
Vegetable oil, to shallow-fry

METHOD
1. Line a deep baking tray.
2. Add a pinch of salt to the water and heat until boiling. Remove from the stove and gradually stir in the chickpea flour. Return to the stove and cook for 15 minutes, stirring continuously with a wooden spoon. The batter will give off a nutty aroma and come away from the sides of the pot when it is done. Season.
3. Pour batter into the baking tray, smooth the top and cover with cling film. Allow to cool completely before cutting it into squares.
4. Mix parsley and salt, until the salt is evenly flecked with green.
5. Heat the oil in a pan and fry the panelle until crisp, about 5 minutes.
6. Serve hot with parsley salt, olive oil and balsamic vinegar.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sicilina panelle (chickpea fritters) from Italy appeared first on MyKitchen.