Cooking class at Bric-à-Brac tonight. Recipes from our award-winning The Burma Cookbook
Garnish for that perfect bowl of congee: ginger, fried onion, garlic, soy sauce with chilli, scallions & fresh coriander recycleplastic
Cooking class prep @ Bric-à-Brac. Exclusive to our B&B clients preparing recipes from “The Burma Cookbook”. There are several Khmer owner cooking schools in Battambang, so ee deliberately avoid teaching Cambodian recipes so as not to unfairly compete with locals. #responsibletourim #sustainabletourism #BricaBracCookingClass
Cooking class prep Bric-à-Brac. Exclusive to our B&B clients preparing recipes from “The Burma Cookbook“. There are several Khmer owner cooking schools in Battambang, so we deliberately avoid teaching Cambodian recipes so as not to unfairly compete with local budding entrepreneurs.
Burmese tomato salad @ last night’s cooking class. mint cabbage forgotthepeanuts
It’s just not Chrissie without a loaf of homemade German stollen on Christmas morning. Today’s batch baked and bathed in rum and copious melted butter, heavily dusted with icing/powdered sugar. Now for ageing…
How to singe pin feathers
Student canteen luncheon today at Paul Dubrule cooking school in Siem Reap. We just donated 50 wine books to their library, and this is our delicious reward. Later today we’re off to Bkk and Burma to host our gourmet food tour.
Paddy Herb. I was teaching my Khmer staff to recognise dried spices and they responded that this smells and tastes like cumin. So now I’m adding it to my taco seasoning and garnishing it on chili con carne. Anyone else agree?
Prepping for tonight’s cooking class @ Bric-à-Brac here in Battambang. Always different recipes, depending on market produce. Today the cooking bananas are superb, as are wing beans, oyster mushrooms, okra & baby corn. Recipes from The Burma Cookbook. (We won’t compete with budding Khmer cooking school entrepreneurs.) Hill station oyster mushrooms, tofu salad, grilled […]