Three Little Piggies: Merry Christmas to all
We won!!! Christmas came early this year with our award for best boutique hotel in Cambodia. Thanks to @sovrin_kh magazine for recognising our small 3-room colonial lodgings in the hinterlands of Northwest Cambodia. And a very special acknowledgement to our Khmer staff, without whom this prize would never have been possible. All this achieved after […]
Heirloom beans and ham. I found these beans in Burmese country market plus a home-cured ham butt slowly boiled for 2 hours. True winter fare as Battambang is hitting 13C at night and under 20/70 by day. So a total of 3 days getting out the woollen wear. Christmas day it’s back to 30C/90F
Roasted okra and shallots for dinner plus a bit of rendered lard. Fat means flavour.
Salt and Pepper: I like how hubby brought me seasonings for lunch today
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 […]
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.
Staff dinner: Stir fried red cabbage with pork belly.
Even after 35 years U will never tire of @morrison_polkinghorne ‘s potatoes Anna. Background: polenta fried okra and duck breast salad. 50shadesofbrown roughingitinbattambang
Stir fried fresh yellow noodles for breakfast. And I learned a new technique: turn the heat way down before adding fresh noodles to finish cooking and they won’t stick to the wok. Thanks for the hint @samdara142