Skip to main content
logo
Food Advertising by

Street food in Prague


That black animal looks like a wild boar to me.  We assume that the sausages were made from wild boar meat and pork. Sides will include bread and saukraut.  Seems sausages are a favourite take-away food in Prague.  Or you can have them then and there as you can see that the couple on the left are enjoying them. Lots of porky dish around here in Prague.  


This piglet was wrapped up in foil in the day (maybe marinated).  At night it was being roasted on a rotisserie.


More pork being roasted and sold here.... day market in the Old Town big square.



Trdelnik comes from trdlo, the wooden stake the cake is wrapped around for roasting which gives it its traditional hollow shape.  It is a flaky dessert rolled in nuts, cinnamon or other flavours, roasted over an open fire. It's crispy and caramelised on the outside, inside its soft and fluffy  with a bit of a smoky flavour.

********

This pretty lass is making Prague wafers and selling them at 1 Euro each.  Wafers are among the traditional 
Czech specialties which dates back to 1856 and Prague has its own original wafers called Prague wafers.
The Prague wafer is just two thin sheets of wafer held together with a mixture of hazelnuts, vanilla, cinnamon and sugar.  One can buy them fresh from street vendors, or get them from the supermarket or grocery store. 








I'll squeeze in pictures of  these two shops which were just opposite this wafer stall.








We stumbled upon this while walking around Old Town Square.  This Absinthe is 70% alcohol, certainly not for us!

I  do hope that you've enjoyed your tour of Prague with me as your 'guide', till then.....

Comments

  1. Lovely food! Looking forward to more!
    Have a great weekend.

    ReplyDelete
    Replies
    1. Thank you. Yup, going to post two more. See you then!

      Delete
  2. The street foods look quite interesting. Are those sausages made from wild boar?
    Would love to try the waffles!

    ReplyDelete
    Replies
    1. I really don't know. But my children bought some to try but they didn't quite like it. I'd prefer the Trdelnik. The wafer is super thin, like biting into air and can't really taste the nutty filling. You can get them commercially packed from the supermarkets.

      Delete
  3. Everything 'roast'? Very suitable for my hubby as he is a meaty person :D

    ReplyDelete
  4. Cheah, this place I must visit! Lots of pork and sausages and I would be very happy hah! hah!

    ReplyDelete
    Replies
    1. You like pork? Wait till you see my future posts.....

      Delete
  5. Dear Cheah,

    I have been told Prague is a beautiful city but didn't realise there is a vibrant street food scene as well. That suckling pig looks awesome.

    ReplyDelete
    Replies
    1. Yes, a lot of pork and pork knuckle. Prague is indeed a beautiful place to visit.

      Delete
  6. It was a fun trip post. I wish I was there. I think I'm going to love their foods.

    ReplyDelete
  7. Cheah, I;ve missed out most of your travelling post. But just noticed those kurtos-kalac ! Did you try those cake? I made them before and was wondering how's the real one taste like! Looks so mouthwatering.
    Kristy

    ReplyDelete
    Replies
    1. Yup, we ate them. Very nice, crispy. It's quite common there.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm