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
This is one of the first Cambodian dishes I’ve cooked since I’m here. Almost authentic because I made one slight change to the recipe. You may think that I’m living in Cambodia and it’s taken this long to cook Cambodian. Truth is I didn’t have a kitchen for such a long time (16 months to be exact) during this trip that I could only eat local food where ever I was. Sometimes good and sometimes a downright disaster. Anyone who knows me in Europe will know what a pain in the ass I can be when it comes to eating out. I can easily walk for 2 hours (on an already empty starving stomach) in a ridiculously foul mood because I refuse to pay money (no matter how little) for crap food. Unfortunately for me most food places in Berlin have substandard food quality. Since travelling I had to give up my high and mighty food standards for eating out. I would’ve starved to death. And the food isn’t all fantastic here like I thought. Whether eating out in Bangladesh, Malaysia, Singapore , Thailand or here in Cambodia, the good places have to be found (and I usually refuse to pay western prices to eat out in Asia). Amazing from the zillions of hawker stalls and street food available how much is to my liking. Too oily, little taste, tough meat, not spiced well or made with misery. I believe that food absorbs the energy of the cook and kitchen. If the kitchen is filthy in the nooks and crannies, I won’t be eating from that kitchen for long. And miserable cooks make me miserable when I eat their food. The same goes for anger. I don’t need angry cooks feeding me their anger as I have enough of my own to deal with.
The difference is of course if one get’s invited into a family for a meal. In Bangladesh I ate exclusively with my extended family and occasionally here in Cambodia I was lucky enough to eat with a family. Only then does one eat real food made with love that can be tasted and felt. The difference is amazing. This is the reason I cook. To make food with love and passion….and as healthy as possible so I can dance a jig immediately after dinner. This is how I measure the standard of my cooking. Food should taste and feel good during and after eating.
Anyway, since I live in Cambodia I can eat Cambodian dishes everyday (and did so for months on end), so it wasn’t on my priority list for cooking.
Cambodian snake head fish – you get the same fish in Bangladesh. How on Earth they swam the freshwater distance is beyond me…??
Baby water melon…..?
Categories: Cambodia, Fish, Recipes, Soup
Tags: baby water melon, cambodia, coriander, food, lemongrass, snake head fish, soup, tamarind, thai sweet basil, wholegrain red jasmine rice
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
So here is the third part and final part of the dinner I made last week when a friend came to visit from Kuala Lumpur. Here is the side salad and sauce recipe that accompanied the “Fried Cambodian Fish Bengali Style” and “slow fried 3 Aubergine & Pepper dish.
God, all these terms and names of dishes. This is new to me! Normally all I care about is that my food tastes good and is made with fresh and natural ingredients. Since I’ve started writing these recipes for this blog, I’ve noticed that I don’t know the names of many of the fruits, vegetables or other food that I cook with and eat. I know it in Bengali but not in English and sometimes only the German name pops into my head. And to make it more complicated now I’m learning Khmer 🙂
Categories: Bangladesh, Recipes, Salad, Uncategorized, Vegan & Vegetarian
Tags: chilli, coriander, easy, food, grapefruit juice, kaffir lime, lime rind, onion, recipe, Salad, sauce, tomato, Vegan & Vegetarian, Vegetarian
Here’s the recipe for the 3 aubergine and pepper side dish-cooked Bengali style like in my family!
Categories: Bangladesh, Recipes, Vegan & Vegetarian
Tags: aubergine, bangladesh, bell pepper, chilli, coriander, eggplant, fried, slow fried, thai aubergine, Vegan & Vegetarian, vegetarian. Bengali style
At the moment I’m cooking faster than can I process the pictures and write it all up. So I’ve got a backlog of recipes from the past week.
Here’s a classical Bengali fish dish that we often have at my mum’s. It’s called “mas biran”, which basically means fried fish. The dish is actually a starter in Bengali cuisine. I’ve made it here as a main dish though as it’s more than adequate to be one. The fish is one of my all time favourites. It’s a freshwater fish that has a very distinct flavour that I only know in this particular kind of fish. It’s called “Khoi or Koi” in Bengali. In Khmer it’s called “Trey Krung”. The downside of this fish is that it has a lot of bones. But that’s not a problem for us coming from Bangladesh as we eat with our right hand and can pick the bones individually with our fingers.
I’ve been scouring the internet for hours now looking for the English name but without success. Also when I bought the fish it looked like this:
Categories: Bangladesh, Cambodia, Fish, Recipes
Tags: bangladesh, bengali cuisine, bengali fish, bengali food shop, berlin, cambodia, coriander, east end, fish, fish eggs, food, freshwater fish, fried fish, haldi, london, roe, thai food shop, turmeric
I was up at 4.30 this morning. By 6 I had cleaned my flat and done the washing. I wash by hand as I don’t have or need a washing machine. Then I was out running. I LOVE running early in the morning. The world is so beautiful and peaceful and so am I. No matter how busy the city, this early in the morning there’s a magic in the air.
Finally, this is the rhythm I want. After weeks of insomnia and topsy turvy sleeping patterns-waking up late afternoon because I can’t sleep all night or in the morning finally dosing off towards midday. Awful. I didn’t sleep more than my usual 4-5 hours last night. But sleeping at night makes a big difference.
I did my 5k this morning which is my norm. Still not very fast but that doesn’t matter. There is a steady improvement! I don’t have a pedometer at the moment so I can’t say exactly how far I ran. But my norm is 5k in 20-25 min. And I ran longer than 25 minutes.
After I came home I made myself this delicious salad!
ꉻ ꉻ ꉻ
Sweet Thai Basil Mango & Tomato Salad
Categories: About me, Cambodia, Recipes, Running, Salad, Vegan & Vegetarian
Tags: 5k, apple cider vinegar, cambodia, cashew, coriander, dinner, food, mango, orange, raw cashew nuts, ripe mango, ripe plum tomatoes, running, Salad, thai basil, thai sweet basil, tomato, Vegan & Vegetarian, Vegetarian