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.
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…?
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)
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.
Khmer breakfast. grilled pork & rice, soup & pickles.
Dining with the Kimsan “twins” Pol & Sok at Embassy restaurant in Siem Reap. Khmer fusion from 2 passionate chefs, graduates of Paul Dubrule & Sala Bai training schools.
Bug Vendor at Battambang Market.
Fruit carving & ice carving at Paul Dubrule Open House this weekend. We’re proud supporters of this culinary & hospitality training school in Cambodia.
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