Lot cha noodles: my home-made version. Hawkers be forewarned
Corned beef. I’ve been hankering for corned beef for nearly 2 years now, so finally making my first cure in Cambodia. Will let you know how this flank tastes in about a fortnight.
Mapo Tofu aka Mapo Doufu, a fiery Sichuan dish of ground beef or pork with bean curd. The original uses soft silken tofu, but here hard curds are pre fried for better flavour. Old pockmarked Mrs Chen created a great dish & it’s a fave in my repertoire.
Khmer appetisers @ a special wine pairing dinner by Maisons Wat Kor in Battambang. Peanut sauce dip w/ crispy rice, fried frangipani/plumeria blossoms, tiny piper leaf meat rolls, dried beef skewers, spring rolls. Served with Lanson champagne.
Stir fried beef mince with hot holy basil, topped with Mrs Chook. ? Can you imagine a better breakfast? Hot off the wok, and be sure to add a generous spoonful of oyster sauce, then finish with the fresh herb leaves.
French fries/chips with deep fried beef strips. Let’s face it, sometimes you need a deep fried hit at once & this is perfect! […]
My Khmer breakfast, courtesy of China. Beef wonton & noodle soup + iced coffee & tea chaser.