Fresh oysters on the half shell, Khmer style. Served with fried onions, sweet chilli sauce, lime, salt, crudités. Shipped daily from Sihanoukville coast to inland Battambang. yummo
Lot cha noodles: my home-made version. Hawkers be forewarned
Lot cha: thick rice noodle stir fried on a massive griddle @ today’s market.
Niçoise Salad. I learned to make this dish sparse & graphic, but much prefer eating it like a glutinous chef’s salad.
Clams in tamarind sauce w/ basil. Poor Morrison, he’s allergic…more for me
It must be watermelon season!
A new variant of cauliflower salad from “The Burma Cookbook.” We cooked this at our Bric-à-Brac cooking class last night, adding Asian green beans instead of standard green, then garnished with golden shallots & crisply fried ginger plus black sesame. I love the resulting mosaic of colours & textures.
Charcuterie platter @ Bric-à-Brac
Oysters Kilpatrick. Such a simple classic: bacon, worcestershire & grill/broil.
Burmese tomato salad @ last night’s cooking class. mint cabbage forgotthepeanuts