Potato, spinach & goat cheese frittata this morning for brekkie. Leftover spuds inspired me & a well stocked cheese larder allowed me to deviate from innocuous cheddar. I’m still debating whether a classic frittata should have milk, though. Anyone’s thoughts…?
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
Khmer masterchef narithplong in Phnom Penh trained in Montreal under sensei chefantoniopark & I noted the similarities & influence immediately. Well worthy of an evening for great eating, and impressive sake selections as well
Sashimi at Le Broken Plate. Quite probably the capital’s finest
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!
Htam thee moke, sweet snack of rice flour steamed cake toasted coconut, local specialty of Yesagyo, about two hours north of Bagan.
Naan gyi, dry-fried flat bread with chickpeas white tea. Indian-influenced second brekkie this morning in Pakokku, a vibrant city about 40 minutes north of Bagan (in the other/West side of the Irrawaddy River.)
Paratha thoke, fried bread salad for breakfast. With chicken peas plus a Knorr soup side.