All posts by Terence Carter


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...
Take a Peek: Terence Carter Photography Portfolio Website

Take a Peek: Terence Carter Photography Portfolio Website

Of all the tasks a pro photographer has to perform these days, editing a photography portfolio has to rank as the most difficult. Take my word for it. And go and take a peek at the new Terence Carter Photography portfolio website. While the work of a pro...
Monday Memories: Greeting the Locals at Beng Mealea

Monday Memories: Greeting the Locals at Beng Mealea

Like I always say, learning a little of the local language goes a long way when asking for a portrait. I like to think that’s how I managed to capture such a generous smile from this guy at Beng Mealea. Literally just a few minutes after I took...
Monday Memories: Local Children at Beng Mealea

Monday Memories: Local Children at Beng Mealea

The sunrise scrum at Angkor Wat to get the best position for a photo of the iconic (in the true sense of the word) temple is worth battling, however, many of the rich rewards of visiting Siem Reap come with early morning explorations of lesser...
Monday Memories: Reality Bytes

Monday Memories: Reality Bytes

No, this isn’t a Photoshop job, this is part of a RAW image taken while on assignment in outback Australia. While developing the new Grantourismo website, I had to go back and work on every photo in its original digital RAW file. Not only has...
The Cambodian Curry Paste Called Kroeung

The Cambodian Curry Paste Called Kroeung

Along with prahok (fermented fish paste), the Cambodian curry paste called kroeung is one of the distinctive signature ingredients in the Khmer kitchen. Flavouring everything from soups to stir-fries, its characteristics are a source of immense pride for a good Cambodian cook. With a base of lemongrass,...
Authentic Beef Massaman Curry Recipe

Authentic Beef Massaman Curry Recipe

An authentic beef Massaman curry is my favourite kind of Thai curry so there was no doubt I’d get around to making it sooner or later as part of our Year of Asian Cookbooks project. It’s the earthiness of Southern Thailand’s Massaman curry that makes...