Asian Food Festival August 31st, 2019
Street food market is becoming a trendy event in Helsinki after 2010s. They are held at Esplanadinpuisto or Kamppi Square, those open-air kitchens are from China, India, Indonesia, Japan, Malaysia, Taiwan, Thailand, Vietnam or even Turkey; each tent gives exotic spice odor, various tones but the very same big smiles.
Following the long queues without any clue is one of the best ways to discover something new at street food market. Those creaking sounds from one meter-length diameter iron pan are standing-by extra large size Tibetan momo dumplings. On the square table covered with poppy red cloth, the dough is rolled into small circular flat pieces. The filling is then enclosed in the circular dough cover either in a round pocket or in a half-moon or crescent shape. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. Flavours choosing between buffalo, pork or cabbages, these crispy bottom with chewy thick-skin dumplings are juicy on the fillings; dipping with ultra chili red sauce and Tibetan pickles, merely 8 of a plate is making me almost half-full. The Tibetan chef lady moved to Finland during the 1990s, though not particularly fluent in Finnish, exactly similar to her young son, their cheeks are as happy as blushing apples.
Being as Vietnamese popular street food, Phở is a bowl of soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà), while the origin is poorly documented, it is believed that Phở invented between 1900s near Hanoi. Phở is homophonic to ‘rice noodles’ (河粉) in Cantonese, according to linguistic map, during the early 20th century, the South-eastern cost line of Asia reside millions of Cantonese speakers.
My bowl of Phở at Asian Food Festival Kamppi Square is served with a specific cut of flat rice noodles in clear beef broth, with thin cuts of beef (Medium rare fatty flank and lean flank), featuring slow-cooked tendon and tripe. The family from Northern Vietnam cook the soup made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. I like how Phở soup is garnished with fresh ingredients such as green onions, white onions, Thai basil, fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro. It is also customer’s choice to add up several drops of fish sauce, hoisin sauce, chili oil or hot chili sauce as wishes. The Vietnamese chef is serving Phở to my mini table, speaking a ton of local language to me, I only can reply and smile him in both English and Finnish: Thank you so much sir, I surely enjoy it a lot.
TAPIOLANPÄIVÄ Street Food Festival August 31st, 2019
Being as working-class street food in the United States, the sausage of Hot Dog used is the wiener (Vienna sausage) or frankfurter (Frankfurter Würstchen, also called frank), which, the preparation and condiments vary regionally, typical condiments include mustard, ketchup, mayonnaise, relish, and common garnishes include onions, sauerkraut, jalapeños, chili, grated cheese, coleslaw, bacon, and olives. The term hot ‘dog’ has been used as a synonym for sausage since the 1800s, possibly from accusations that sausage makers used dog meat in between the buns. My choice at Tapiola Street Food Festival is German style, without cheesy garnishes, crumbles of bread are delicious to elevate the flavor of the Frankfurter Würstchen.
All-year round available as Finnish staple street food ‘muikku’, also known as the vendace or as the European cisco, is a species of freshwater whitefish in the found in lakes in northern Europe in the Baltic Sea. The length of an adult is normally about 20 cm, while a school of pan-fried muikku in my dish is approximately less than 8 cm. Never ever as a fan of smashed potatoes, the basic portion supports me satisfied enough for the lovely street food day of August, 2019.
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