So here is a post of the dishes without recipes from the dinner party with Tin’s family. It seemed such a shame not to use the pics that I spent so much time editing. So why no recipes, I hear you ask? Got eaten by the dog…we don’t have a dog?? The hamster? No? Okay, I simply didn’t write them down…or did and can’t find them anywhere. Many a recipes get lost in the ether again, I guess only to be channelled down to surprise another unsuspecting cook!
So here are some pics of the Lemongrass Fried Crispy Prawns and Sayur Masak Lemak!
Prawns Galore and Squids at Ease
Categories: About me, Cambodia, Recipes, Uncategorized
Tags: dinner party, food, forgotten recipes, lemongrass, lost recipes, prawns, shrimp paste, shrimps, squids
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!
The title isn’t quite as catchy as star wars 2 or jaws 2 but I couldn’t think of anything better. This is the second time I made this dish (the title says it doesn’t it??) The recipe differs slightly from the first time so I’m gonna post it. I also cooked it in about 2 1/2 hours, much less time than the first time. The reason for this is that one of my portable cookers has a minimum flame level that isn’t low enough. And because I was doing so much cooking at once I had to use it. I almost burnt…….actually I did burn the rendang dish slightly. So without the low flame it cooked in almost half the time. Still delicious!! 🙂
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 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