All posts by Terence Carter


Ajat Dtaeng Gwa Thai Cucumber Relish Recipe

Ajat Dtaeng Gwa Thai Cucumber Relish Recipe

This piquant ajat dtaeng gwa Thai cucumber relish recipe is the perfect accompaniment to that geng gari gai aromatic chicken curry recipe from Thailand that I shared with you last year. The first time I sampled the Southern Thailand dish geng gari gai or aromatic chicken curry, it was a...
Food Photography, Depth of Field, Aperture and F-Stops

Food Photography, Depth of Field, Aperture and F-Stops

In food photography, depth of field is one of the key tools that photographers use to make delicious looking images. Understanding depth of field, aperture, f-stops and their relationship is essential to mastering photography, particularly portrait and food photography — my bread and butter, so to...
Dreaming of Dancing Boats, a Sunset Timelapse in Hoi An

Dreaming of Dancing Boats, a Sunset Timelapse in Hoi An

I know we’ve told you before, but we really love Hoi An on Vietnam‘s central coast. And now we’re dreaming of dancing boats after I put together this sunset timelapse in Hoi An that I shot when we were living there last year for three...
An Authentic Khmer Prahok Ktis Recipe

An Authentic Khmer Prahok Ktis Recipe

The delicious, rich Cambodian dip called prahok ktis is served with fresh crispy vegetables and makes a great introduction to the use of the Cambodian fermented fish called prahok and the curry paste called kroeung in authentic Khmer cuisine. Made with prahok, yellow kroeung, minced...
Monday Memories: Shooting by Candlelight

Monday Memories: Shooting by Candlelight

During the recent full moon rituals held during the Siem Reap Water Festival or Bon Om Tuk, locals purchased elaborate floating candles from sellers on the waterfront, to offer to the river. While it was lovely to watch, it was a challenge to photograph. Here are some tips on shooting by candlelight....
Prahok, the Secret Ingredient of Cambodian Cuisine

Prahok, the Secret Ingredient of Cambodian Cuisine

Alongside the Cambodian curry paste called kroeung, prahok is the most distinctive ingredient in Khmer cooking. This grey, visually unappealing fermented fish ‘paste’ is used by every Khmer cook to add depth of flavour to just about every dish in their repertoire. Most visitors to Cambodia...
Monday Memories: A Face in the Crowd

Monday Memories: A Face in the Crowd

The crowds at the Siem Reap Water Festival, or Bon Om Tuk, were massive. People from all over Cambodia had come to the city for the boat races and they all seemed to have gathered along the riverside to watch the event. The challenge was to capture...
A Recipe for Saraman Curry or Cari Saramann

A Recipe for Saraman Curry or Cari Saramann

The Cambodian Saraman Curry or Cari Saramann is the richest of the Khmer curries and the most complex. A cousin of both the Thai Massaman Curry and Beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Khmers, particularly in the...
Monday Memories: The Dubai Camel Handler

Monday Memories: The Dubai Camel Handler

On my recently updated photography portfolio website, there are only a few images that have endured from the beginning of my professional career as a photographer and one is of this Dubai camel handler. For me there was always something about the sadness in his eyes...
Barcelona — Just My Type

Barcelona — Just My Type

Our recent trip to Barcelona and the Penedes wine region on magazine assignments was focused on Cava and Catalan food. But when we went to the Centro de Interpretación de Cava in Sant Sadurni D’Anoia, my attention turned to design and type for a while. As...