3 kinds of rice at today’s market
Stollen: my annual output of Dresdner stollen Christmas cakes. Yeast dough kneaded forever, dried fruits macerated overnight in black Bacardi rum and once baked soused with more then slathered with unctuous melted butter and dusted with copious quantities of icing/powdered sugar. And finally wrapped in foil as the ultimate xmas gift of love. I think […]
Thai Appetisers: Goodbye Bangkok meal after a fleeting 2 nights in the capital of smiles. Always sad to leave…
Baked Cream Eggs: breakfast special today at my Bangkok hotel. It took me back to Elsa Maxwell’s cookbook reminiscences of entertaining glitterati and royalty in the pre 60s decades. It was all white-food as in the color, not ethnicity. Today’s recipes are so brown-food while modernist is too disparate, akin to wrangling wayward on a […]
Branded: a mooncake by any other name
Breakfast and dinner in the some tray. Large 2 kg/4.5 lb fish from the Tonle Sap at today’s market, while the fish monger’s breakfast bowl awaits.
Pull-tab coconuts. Not quite thought through, though. The tab broke on first attempt and we resorted to a tried and true corkscrew. Give me a machete any day!
Breakfast: stir fried rice noodles with beef and sickly sweet iced coffee!
Char siu set. When I was a kid Chinese barbeque pork was a restaurant fave: served with hot mustard, ketchup and sesame. It still never fails. My recreation last night without red food colouring in the homemade char siu marinade, though. And I used honey instead of maltose.
To Go: Khmer take away luncheons in Battambang