--- Join Adam Liaw on an inspiring journey to highlight Australia's bushfire-affected food producers on Wednesdays 8.30pm on SBS Food and SBS On Demand. ---
As we venture across NSW, Victoria and South Australia watching , it's fair to say we're getting hungry. Not only is Adam sourcing some of the most luxe produce imaginable, he's also whipping up recipes with ease. Could it really be this easy to eat so well?
The answer, of course, is yes. We live in a country abundant with fresh ingredients that require little in the way of cooking, or even prep, to make very tasty indeed. This is demonstrated so well in the hawker-style food that Adam is creating in makeshift kitchens across the regions.
Could it really be this easy to eat so well?
Street food is generally cooked in tight spots on the sides of busy roads. There's very little time or even space for lavish recipes, so simple food that gives plenty of bang for your buck is where it's at. The key to this magic is in ensuring your ingredients are the freshest you can possibly lay your hands on. The rest is all down to fire in both kitchen and belly.
Here are a few brilliant Adam Liaw street-style dishes you can fire up tonight.
Banh mi is mainly eaten for breakfast or a mid-morning snack and can be found in street stalls across the country. Source: Adam Liaw
READ MORE
Egg fried rice
In Singapore, these little flame-seared morsels are a popular and affordable street snack enjoyed at all hours of the day and night. Source: Adam Liaw
Australia’s Top End makes for some fascinating foods - saltwater crocodile, anyone? Source: Adam Liaw
A big hit of chilli sauce served over your oyster omelette is basically mandatory. Source: Ben Ward
READ MORE
Basic tempura
Once you've made your first okonomiyaki, there's no going back. Source: Getty Images
Wonton soup is Shanghai's breakfast of champions. Source: Adam Liaw
The crunchy texture of the sweet potato flour coating is incredible. Source: Steve Brown / Hachette
This flavoursome version of Hokkien noodles is packed with shitake mushrooms, pork belly, green prawns and squid. Source: Adam Liaw
Make a double batch. Source: Adam Liaw
