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Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken. Warming Sunday dinner ideas for a cold winter evening. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

Our braised chicken with olives and capers recipe makes incredibly succulent chicken legs in a Mediterranean style with a couple of surprising Asian ingredients. Adapted from a recipe by Australian chef Martin Benn, it’s a foolproof set-and-forget chicken recipe that no matter how long you leave it or reheat it the chicken remains juicy. Serve it with a chicken jus and creamy mash or Hasselback potatoes.

This ever-reliable and super-easy braised chicken with olives and capers recipe is one of our best chicken recipes. It will make you amazingly juicy chicken legs, which last night we enjoyed with my crunchy Hassleback potatoes made with baby potatoes (also called new potatoes, which cook faster than standard potatoes), and the radish cucumber salad with feta, rucola and fresh herbs I just shared. It was a perfect meal.

Alternatively, you could serve these succulent chicken legs with creamy mashed potatoes or even a warm German potato salad. Germany is not on the Mediterranean, we know, but, trust me, it works. As our braised chicken is made with Japanese soy sauce and mirin, and I’ll get to that in a moment, this fragrant fresh herb salad also makes a fab side.

Now before I tell you more about this braised chicken with olives and capers recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by making a donation to our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you more about our braised chicken with olives and capers recipe.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

I’m calling this braised chicken with olives and capers recipe ‘Mediterranean style’, although we’ve spotted various iterations of this braised chicken recipe called ‘Spanish braised chicken’ and ‘Basque chicken’. Because while we’ve tweaked this braised chicken dish over the years that Terence has been making it, we can’t take credit for it.

We’ve adapted it from a recipe by one of our favourite Australian chefs, Martin Benn, of Sepia fame. Now closed, Sepia was one of Sydney’s finest restaurants for many years, and while this comforting braised chicken with olives and capers recipe is very different to the elegant, inventive food at Sepia, Martin’s Japanese influence is present in the form of soy sauce and mirin.

We’ve been making this braised chicken with olives and capers recipe for so long that neither of us can recall when Terence first began cooking it. I only recently took over making this easy braised chicken dish when we thought we should share it with you and I began testing Terence’s recipe. I’ve cooked it three times this week, which also means we’ve eaten it three times, and I’m not tired of it yet!

Just a few tips to making this braised chicken with olives and capers recipe as it’s actually very easy and once you put it on, it’s virtually a set-and-forget-dish.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 

Tips for Making this Braised Chicken with Olives and Capers Recipe

This braised chicken with olives and capers recipe is so easy, I only have a few tips to making the dish. Because aside from a little basting, it’s virtually a set-and-forget-dish.

You’ll add most of the ingredients to a baking pan large enough to hold the chicken pieces, to which you’ll pour in the chicken stock, white wine, Spanish olive oil, soy sauce, and mirin, and add the ground paprika. Give that a good stir to combine everything.

Next, spread the chicken pieces out in the baking tray, spoon the liquid onto the chicken, and season with salt and white pepper.Distribute the olives, capers and garlic around the chicken pieces, then slide the tray into the oven. Slide it out every 15-20 minutes for a quick baste of the chicken and spoon the liquid over the chicken legs.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

The chicken should be cooked and be a beautiful golden colour at around 45 minutes. Slide the tray out of the oven and check the internal temperature of the chicken with a digital kitchen thermometer by poking it into the thickest part of a chicken piece. When the chicken is cooked through, it should reach an internal temperature of 74°C (165°F).

Ladle or pour most of the chicken liquid, including the olives and capers, out of the pan and into a small saucepan, leaving just enough in the baking tray to cover the bottom of the pan, as you’ll need this for a final baste of the chicken.
Return the tray of chicken pieces to the oven to brown while you reduce the chicken liquid in the saucepan over high heat to create a jus.

Plate the braised chicken legs, pouring the delicious jus over the chicken pieces, and arrange the capers and olives around the chicken legs. Serve the braised chicken with Hasselback potatoes or mashed potatoes, and sides of vegetables or salad, and crusty bread to mop up the juices.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken. Warming Sunday dinner ideas for a cold winter evening. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Braised Chicken with Olives and Capers Recipe for Juicy Mediterranean Style Chicken

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This braised chicken with olives and capers recipe makes an incredibly succulent chicken in a Mediterranean style with a couple of surprising Asian ingredients. Adapted from a recipe by Australian chef Martin Benn, it’s a foolproof set-and-forget recipe that no matter how long you leave it or reheat it remains juicy. Serve it with a chicken jus and creamy mash or Hasselback potatoes.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Australian, Mediterranean, Spanish
Servings: 4
Calories: 627kcal
Author: Lara Dunston

Ingredients

  • 120 ml chicken stock
  • 120 ml Chardonnay
  • 125 ml Spanish olive oil
  • 1 tbsp soy sauce
  • ½ tbsp mirin
  • 2 tbsp ground smoky paprika
  • 4 chicken legs large (around 300g each)
  • ½ tsp sea salt
  • ½ tsp white pepper
  • 100 g olives mixed – Kalamata for flavour, Spanish for colour
  • 2 tbsp Spanish salted capers
  • 8 small garlic cloves peeled

Instructions

  • Heat the oven to 220°C (430°F).
  • To a baking pan large enough to hold the chicken pieces, pour in the chicken stock, white wine, Spanish olive oil, soy sauce and mirin, add the paprika, and stir to combine.
  • Spread the chicken pieces out in the baking tray, spoon the liquid onto the chicken, and season with salt and white pepper
  • Distribute the olives, capers and garlic around the chicken pieces, slide the tray into the oven for 50 minutes, basting the chicken with the liquid every 15-20 minutes or so.
  • The chicken should be cooked and be a lighten golden colour at around 45 minutes. Slide the tray out of the oven and check the internal temperature with a digital thermometer by poking it into the widest part of a chicken piece.
  • Ladle or pour most of the liquid, along with the olives and capers, out of the pan and into a saucepan, saving just enough to cover the bottom of the baking tray for a final baste.
  • Return the chicken to the oven to brown while you reduce the liquid over high heat to create a jus.
  • Plate the chicken, pouring the jus over the pieces, and arranging the capers and olives around the pieces. Serve with potatoes and sides of vegetables or salad and crusty bread to mop up the juices.

Nutrition

Calories: 627kcal | Carbohydrates: 8g | Protein: 24g | Fat: 54g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1226mg | Potassium: 442mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1973IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg

Please do let us know in the comments below if you make our braised chicken with olives and capers recipe as we’d love to hear how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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