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 […]
Divine “Scotch” eggs Khmer style at Labaab in Phnom Penh. Made with quail eggs and green om bok rice plus a chewy sticky rice coating and minced pork. yummo
Steak & eggs for brekkie today plus potatoes. Not impressed with the imported NZ sirloin, but the RC vintage heavy porcelain plates are a winner! Robert Carmack personalised (or perhaps Ritz Carlton)
Mandalay’s famous white noodles for breakfast at Daw Shwu Bi. Not shown are the myriad garnishes, from lime to cilantro to fried gourd bean fritters.
Century eggs at the market.
“Nest” of local chicken eggs today at the market.
Breakfast of champions. Fried potatoes, bacon & eggs cooked in a cast iron skillet healthy
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.
Taro chips. These birds egg blue plates vividly frame crisps fried with kaffir lime leaf.