Is there anything better? grilled baby organic eggplant aubergine drizzled with olive oil & 30 yr old balsamic vinegar. Served with sheep’s milk feta roughingitinbattambang
Garnish for that perfect bowl of congee: ginger, fried onion, garlic, soy sauce with chilli, scallions & fresh coriander recycleplastic
How to singe pin feathers
Game bird cooking today. To be chopped & fried with lemongrass, galingale, kaffir lime leaf & chilli Khmer style. Can anyone identify this bird species?
Pickled Pork Tongue. Gently boil for 3 hours, plunge into brine and voila! Now gracing our charcuterie platter at Bric-à-Brac.
These barbecue ribs are dwarfed in my grandmother’s old enamel roasting pan. The pork in Asia is always so tempting, and as nature intends, “it’s the other red meat” — not, “the other white meat.” Rouge- and pink- fleshed porcine is a far cry from the cardboard dry white-fleshed pork sold in the West. Additionally, Asian […]
Christmas Stollen ready for the oven. Afterwards, two heavy coatings with butter & powdered sugar, then ageing till Christmas. Question: this recipe calls for glazing with egg white prior to baking, but won’t that hinder the butter absorbing after baking? Any stollen experts wish to comment? Macerating dried fruit in rum for my Christmas […]
Simple is best: peanut appetiser with chopped chillies, scallion & salt. Lots of salt. In transit through Bkk, heading back to Battambang for our Bric-à-Brac first anniversary party tonight.
Recipes from The Burma Cookbook. Teaching a cooking class yesterday in the middle of a torrential storm & this was the result. Delicious Burman quail curry (top R), potato & mint salad (back L), tangy fish salad (front). For dessert, Cambodian hominy with sugar & grated coconut (not pictured).
Beef lok lak in technicolor. Training a new staff member & I let him run wild in the kitchen. He responded tamely with this dish. Can you spot the green tomatoes — much more popular in Cambodia than red ripened.