Food Bar snacks

[Simon Riley]

Don’t think there has been a thread on this that I can see, so I’ll start the ball rolling with a beauty that I discovered this week on the island of Gili Trawangan off the coast of Lombok in Indonesia.

It’s called Rempeyek, I think basically a deep fried batter with the addition of tasty bits and pieces. This one was peanut and lemon leaf, the waiter said there is one with anchovies in too which I am now desperate to try. This wasn’t on the menu but offered as a pre-lunch snack with our bintang. I asked for more at dinner but it was finished so I think I’ve probably had my lot.

The great thing is the un-uniform thickness that gives you both crispy and chewy bits, a bit like a cookie.

 

[Simon Riley]

PS - before it comes up, yes I am on holiday again…

 

[Richard Ward]

They look and sound pretty similar to tortillitas de camarones, the crispy shrimp fritters from Andalucia, which are a fantastic snack for a glass of cold Manzanilla.

The Thai bar snack of peanuts fried with chillies and lime leaves is hard to beat with an ice cold lager.

Good quality pork scratchings are magnificent with a pint of British ale.

 

[Jason Mitchell]

+1 for proper pork scratchings.

The place we go to in Spain does morcilla in crusty bread (1.50 euros!) and they are my fave accompaniment to an ice cold Campo or Mahou.

 

[Ken Oliver]

The Hungarian lángos (langosh) also seems similar - a very popular staple of Vienna’s street markets

Lángos (Hungarian fried bread)

 

[Ed Wallace]

I've been to more than one heuriger in and around Vienna which served blunzn - it's quite an odd thing to have with the dry whites that prevail in such places!

 

[Ken Oliver]

I love Blunzn (black pudding, aka Blutwurst). On bread or toast it does indeed make a great bar snack. I also love it as a Gröstl (hash)

 

[Lee Knights]

Scampi Fries.

 

[Simon Riley]

“Ceker Kulit” or Chicken feet/claw chips. Made from the skin of chicken feet. Purchased at Lombok airport. Will try them when I get off the plane and it’s time for a beer and report back.

 

[Simon Riley]

A couple more today, enjoyed in the middle of the jungle in Central Kalimantan which is sadly completely dry so enjoyed with sweet Javan coffee or “Kopi”.



This soy bean crisp was deliciously salty, real umami flavour.



This one less successful. Amplang is a fish based deep fried cracker. This one was made using Tanggiri which is similar to mackerel I think. Initially had prawn cracker vibes but moved on to fish food vibes which wasn’t ideal.

PS I never got round to trying the Ceker Kulit in the previous post before hitting Kalimantan so that packet will travel back to the UK and we’ll try them there if they survive.