Here’s a dish – actually it’s two dishes for which I have the recipes from one of my favourite foodie bloggers.
Mama Miyuki from Indonesia has a lovely food blog that I often browse through and lick my lips. I love Indonesian Food!! Her blog is full of delightful, mouthwatering recipes many of which have been passed down through the family. A whole new exciting culinary world for me to discover.
This is Chicken Karage. It’s actually a Japanese dish. I of course added a couple of twists to the original recipe. Perfect in combination with kangkung cah terasi/kangkung belacan, stir fried water spinach with shrimp paste.
Out of all the dishes that I have cooked since starting blogging last year, this dish is my absolute favourite. The intensity of flavours along with the aroma of the banana leaf was just overwhelming. It tasted nothing like anything I had ever cooked before. The taste still lingers on my tongue today although I cooked it sometime last year.
This morning to my horror I couldn’t find the written up recipes for this and a few other recipes. So, I won’t panic or shout in fury, I’ll do my best from memory.
This is a recipe for a duck soup I made last year. The duck was small and boney and was readily available in the market in Cambodia. They eat a lot of different types of soup so I began regularly thinking out new delicious soups to make. Here’s one of them!
Here’s the recipe for the ginger soya marinated chicken wings and drumsticks finger food! Delicious and easy to make!! They were the first to finish at the party so they speak for themselves. I remember only trying 1 or 2 pieces before they finished 🙂 !
This Jungle Curry dish comes from Thailand. It tasted nothing like when a good friend cooked it many, many years ago for me and my sisters. We’ve lost contact so I couldn’t get the recipe. I made this from 2 different recipes on the net (see links bottom of page)! Still delicious though!!
I used ‘Khmer village chicken’ (organic chicken in Europe) for this recipe opposed to the ‘farm’ (the normal chicken in europe) chicken you can get here which has a lot more meat but the chickens are raised within what is it- 6 weeks or so?? They’ve been bred for only this reason, look extremely unhappy and can hardly move because their body weight soon overtakes their ability to walk around with it. They are usually in one large free standing cage and are fed special food antibiotics to stay alive. It’s not individual cages like in Europe or the US. “Bodenhaltung” chickens in German. Supposed to be one step better than individual cages. I’m not sure how though. I do use farm chickens for some recipes as it’s the chicken I grew up eating in London at my mum’s. For recipes where I need a short cooking time and want more meat. I wont go too much into the morals of this as I’m not here to dictate anything to anyone. The fact is these chickens are there and have had a miserable life-so at least love them whilst you eat them! I will expand on this sometime in the future with a story from my past.
The village chickens are a tougher and far more tastier meat-but very bony and have a longer cooking time. When you see them running around everywhere in Asia (even in the cities) happily pecking away at any food they can find (insects in the fields or from the garbage (in cities) you realize what ‘free range’ really means. These chickens run around free, hens with their chicks usually watched over by the cock that made the chicks. Oh and there’s usually one dominant cockerel in every household that gets to impregnate all the hens. These are the happy chickens. 🙂 !
I’ve been so busy going out every night with my friend visiting, that it’s been impossible to work on my blog. My backlog of recipes is getting bigger and my experience of making new dishes more exciting.
I’ve noticed though that my photos aren’t coming up on my blog as good as they originally are. There’s too much ‘noise’ coming up in the end photo which I upload onto my blog. I think it’s due to the compression. I’m an absolute beginner with Lightroom (which I use to edit all my pics), never used photoshop (but plan to learn eventually) and no knowledge of photography what so ever. But considering how much time I put into editing the photos its f***** frustrating.
Anyway, here’s my take on a Cambodian dish I’ve had many times and love for it’s simplicity and deliciousness.
I’ve got loads of recipes and photos to share just from the past few weeks. I’ve more or less recovered from my dengue fever now.
In the last week I’ve been ever so busy that I haven’t been able to post anything. And I’d rather publish a proper post than boring facebook 3 liners about me brushing my teeth or going to the toilet. After spending almost a month sick mostly at home in bed feeling shi, I’m now well enough to go out and do stuff- so off course I am. I’ve been out with friends drinking 3 nights in a row. Funny when sick, one feels so poorly and shit. Then once healthy one chooses to drink lots in the evening and feel poorly and shit the next day?? Just one of many of life’s perpetual perplexities:-)
Two Days ago I made a dinner for 15-20 people. All Khmer friends. Now Khmer guests are a huge challenge. They are like my parents. They like only their own food, be it Khmer or Bengali; anything else is suspect. So this was very interesting. There’ll be a post about this soon:-)
This recipe ‘Black Pepper & Mustard Chicken Wings’ is one from my backlog. So in the coming week or two I will publish my huge dinner and other interesting things about my life here. Taking the photos and re-working them on Light room (I don’t have a clue about photoshop) takes so much time it’s unbelievable.
I love this picture-it’s good enough to eat!! 🙂
Categories: Poultry, Recipes, Uncategorized
Tags: black pepper, chicken, chicken wings, coriander, drumsticks, food, fried, fried chicken wings, mustard, sauce, spring onions, yellow mustard seeds
Here’s the recipe for a dish I cooked a few weeks back. I was in the old market and saw these birds and got over excited and bought a 6-pack or was it 5??
I’ve never cooked small birds like these before. I’ve ate pigeons and quails many times in Bangladesh and here in Cambodia. But I’ve never gotten round to cooking anything like this until now!
Oh and a bit of warning-this post might come across as gruesome-but I’ve written it as it was for me. And to eat meat (or fish) “gruesome” preparation may be a necessity if you don’t get it at the supermarket.
Categories: Bangladesh, Cambodia, Poultry, Recipes
Tags: bay leaves, bengali curry, bird, cardamon, chilli, cinnamon, coriander, coriander seeds, cumin, curry, dinner, finger root, food, main dish, mortar and pestle, onion, pigeon, quail