This was my first discovery of this wonderful Cambodian herb, Ma’om last yer. It has such a strong and pleasant taste. So aromatic and adds an exciting new taste to the dish. The citrusy flavour with a hint of black pepper I thought. Nothing like any herb I’d tasted before. And even though this dish is full of the lovely aromatic flavours of lime leaves, lemongrass and galangal, the ma’om compliments all of these whilst adding it’s own intriguing taste that I won’t forget and am drawn to since!!
Ma’om – Herb from Cambodia
Categories: Cambodia, Fish, Recipes, Uncategorized
Tags: cambodian herb, chilli is a fruit, citrus taste, fish, food, khmer curry paste, leaves, ma'om, recipe
This recipe is from Mama Miyaki again. This dish perfectly complements the chicken karagi from my last post. I met water spinach for the first time in Cambodia. After cooking with it once I was hooked. It became a regular vegetable in my kitchen (is it a veg.? It looks more like green leaves to me..??). You could buy it all year round in the markets in Siem Reap. I loved the freshness and feeling of this super healthy food (do I think ‘healthy’ because we are brought up thinking ‘spinach’ is super healthy?)
Anyway, here are these luscious green leaves in their full splendour!
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.
Here’s an amazing dish that I’ve made a couple of times since the first time a few months ago. I ate this dish for the first time in Kuala Lumpur last year in one of the millions of food halls in some mega shopping mall. Sorry can’t tell you the names of either the shopping mall or the food court. I’ve got no knack for names and especially before the blog I never had a need to.
Yes it takes ages and ages-the recommended slow cooking time is about 4 hours. But it is well worth it!! It tastes even better the day after. And I must say the succulent flavours of the meat and the spices knocked me out of my culinary taste-buds! I don’t think I’ve had any beef dish that was soooo delicious for a very long time. Our Bengali beef curries are also very, very delicious if cooked well. But this is so different from what I knew before!!
This recipe is from one of my favourite foodie blogs:
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.
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