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About Terence Carter

Professional travel/food editorial/commercial photographer and food and travel writer based in Asia. His photography and writing assignments has seen him visit over 70 countries. Has authored some 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Thomas Cook, and AA Guides. Photography has appeared in Conde Nast Traveler, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Wanderlust, Get Lost, Travel+Leisure Asia, DestinAsian, Four Seasons Magazine, Fah Thai, Sawasdee and many more.

Squid with Green Peppercorns Recipe for Cambodia’s Famous Kampot Pepper Stir-Fry

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This squid with green peppercorns recipe makes Cambodia's famous stir-fried squid with fresh Kampot peppercorns. It showcases two of Cambodia’s premium ingredients – it’s world-famous Kampot pepper and its wonderful fresh seafood. Served with rice, the super-simple recipe highlights the clean flavours of squid and the perfume of fresh green peppercorns. This easy stir-fried squid ...

Tonkatsu Recipe for the Most Tender Japanese Deep Fried Pork Cutlet Ever

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This tonkatsu recipe makes the most tender Japanese deep fried pork cutlet you'll ever taste. This simple but revered deep-fried Japanese pork dish has an amazing crunch from the golden panko crust, melt-in-your-mouth moist pork, and the tangy taste of the tonkatsu sauce. Our tonkatsu recipe makes the most tender, melt-in-your-mouth, deep-fried pork cutlet that ...

Perfect Crispy Chicken Skins with Spicy Chicken Mince Recipe

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This crispy chicken skins with spicy chicken mince recipe makes a fantastic starter for a Southeast Asian themed dinner party. When the chicken skins firm up in the oven, they form a perfect ‘crisp’ and an excellent vehicle for this classic minced dip found in Cambodia and Thailand. Perfecting crispy chicken skin and in particular ...

Cambodian Grilled Beef Salad Recipe – How to Make Nhoam Sach Ko

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This Cambodian grilled beef salad recipe makes nhoam sach ko, a simple but refreshing salad made with lightly grilled marinated beef, infused with fresh fragrant herbs, in a classic Cambodian dressing of lime juice, fish sauce and garlic. It’s a fantastic dish to share alongside a few other barbecue dishes, a soup and a curry ...

Cambodian Fried Rice Recipe – How to Make the Best Bai Cha

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This Cambodian fried rice recipe makes the best Cambodian bai cha (fried rice), a lighter version of the popular Chinese stir-fry rice dish. Thanks to many centuries of Chinese trade and migration, Chinese fried rice is found across Southeast Asia. In Cambodia, there are many variations, bai char being the most ubiquitous. This Cambodian fried ...

Pepper Steak Pie Recipe for a Cambodian Beef Lok Lak Meat Pie

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This pepper steak pie recipe for a Cambodian beef lok lak meat pie is based on a popular Cambodian street food dish eaten at local eateries, that is a cousin to Vietnam’s loc lac or ‘shaking beef’. It’s next in my series of Cambodian-Australian meat pie and sausage roll recipes. My pepper steak pie recipe ...