Chinoise. My mother’s 1950s vintage aluminium china cap, indispensable when making a smooth sauce or soup, by pressing the solids through its mesh with the wooden pestle. Such fond memories of my late mother whenever I cook with this.
Soup Jerng Ko Cambodian calf’s foot finished dish. enokii soup huffposttsste choisum noodle satesauce tlpicks tlfood saveurmag peanutsauce friedgarlic huffposttaste eryngo coriander khmerfare cambodianfood Battambang khmerfood yum bluebowl
My calves foot soup is starting to look like a Damien Hirst installation. Preparing Khmer Soup Jerng Ko today.
Cooking class at Bric-à-Brac tonight. Recipes from our award-winning The Burma Cookbook
Wilted lettuce salad with chicken wings and baby chat potatoes. Delicious dinner last night
Polenta-crumbed okra, gently fried. My fave lady finger food. Hah!
Garnish for that perfect bowl of congee: ginger, fried onion, garlic, soy sauce with chilli, scallions & fresh coriander recycleplastic
Flamiche. Buttery brioche washed rind cheeses (esp Maroilles) baked in custard. Delicious use of leftover cheese bits & so simple to prepare. healthyfood
Our first attempt at stir fried squid/calamari with fresh green peppercorns. carrot Thank you samdara142
Pineapple with kirsch, hominy with fresh coconut & cinnamon sugar. What a magical fusion dessert.