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Burmese Curry Powder Recipe for a Spice Blend for Burmese Curries. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Burmese Curry Powder Recipe for an Easy Homemade Spice Blend for Burmese Curries

This easy homemade Burmese curry powder recipe makes an essential ingredient in Burmese curries. It’s a particularly peppery spice blend, which is a typical Burmese curry powder mix for meat and fish curries, according to cookbook author Mi Mi Khaing in her delightful cookbook dating to 1978 called Cook and Entertain the Burmese Way.

When we first made Mi Mi Khaing’s wonderful Burmese Indian-style chicken curry from her charming cookbook Cook and Entertain the Burmese Way, which we’d bought from a dusty dimly-lit bookshop in Yangon in Myanmar some years ago, we mistakenly used a typical Southeast Asian curry powder.

It was probably a curry powder from Vietnam or Thailand, such as Waugh’s Curry Powder, which would have resulted in a curry that was very different to that which Mi Mi Khaing might have made had she used her own homemade spice blend, and that which she’d hoped her readers would make.

However, I hadn’t yet read Mi Mi Khaing’s book from cover to cover and appreciated that Burmese curry powders are distinct from other Southeast Asian curry powders. Although all Southeast Asian cuisines are influenced to some extent by the cuisines of India and China, Burmese cuisine is much more influenced by the cuisines of India and the Sub-continent, which explains its more widespread use of dried spices and spice blends.

I’ll tell you more about Burmese curries and Mi Mi Khaing’s Burmese curry powder recipe in a moment, but first I want to explain the purpose of this Myanmar recipe series. While it’s not unusual for us as long-time residents of Southeast Asia to share recipes from countries in the region that we’ve lived in, travelled and love, this series of recipes from Myanmar is aimed at drawing attention to the tragic situation there.

Since the military coup d’état in February 2021 ousted Myanmar’s democratically elected government, there’s been a nationwide civil disobedience movement, to which the military junta responded to with ferocious brutality, tremendous violence against peaceful protestors, terrifying raids on the homes of activists and their families, resulting in abductions, massacres in the streets, and airstrikes on villages, resulting in thousands of deaths of innocent civilians, including frontline Covid workers.

Of course, you would be forgiven if you weren’t aware of the ongoing tragedy unfolding, because Myanmar has largely disappeared from mainstream news coverage despite a recent escalation of violence and that’s my motivation for this Myanmar recipe series: to draw your attention to the heartbreaking situation. I’ll soon be publishing a dedicated guide to how to help the people of Myanmar and I’ll keep sharing recipes for our favourite dishes from Myanmar with links to that guide.

Until I can post that guide, I’m going to continue to highlight various organisations that desperately need support such as the independent news and current affairs magazine Frontier Myanmar. The military regime is targeting journalists and media organisations need funds to continue their important reporting work. You can subscribe, make a donation or become a member on that link. 

So far in the Myanmar series we’ve published recipes for Burmese street food-style fried chicken, Burmese coconut rice, Burmese raw cabbage salad, a Shan vermicelli noodle salad and a Shan tomato salad recipe. Older recipes include a Burmese egg curry and ohn no khao swe, one of our favourite soups from Myanmar. Now let me tell you about this Burmese curry powder recipe.

Burmese Curry Powder Recipe for an Easy Homemade Spice Blend for Burmese Curries

“The most common form of the main accompaniment to rice we shall call curries. The distinguishing characteristic of Burmese curries is the good amount of oil (peanut or sesame) used,” Mi Mi Khaing writes in her introduction to the ‘Main Curries’ chapter of her Burmese cookbook Cook and Entertain the Burmese Way .

“In this oil, ingredients which are freshly pounded (eg onion, garlic, chilli, and ginger root) are fried to a point which will give most aroma, flavour and thickening,” she continues. “Other flavourings or aromatic agents may be added according to the recipe… lemongrass or other spice leaves, dried mango, tamarind or tomato, fish or shrimp paste or sauces, soy products, and dried curry spices.”

Burmese curry powders, Mi Mi Khaing goes on to explain, are usually comprised of aromatic seeds – “their goodness does not keep too long unless air tight, and many brands on sale contain a greater proportion of less aromatic seeds” – which is why Burmese cooks prepare their own spice blends.

“For this reason, a Burmese housewife without a reliable source of ready-made powder makes her own, roasting, pounding, and sieving the seeds and mixing them in different proportions to suit different needs. Seeds include cardamom, cumin, fenugreek, clove, pepper, coriander, mustard, nutmeg, bay leaf, cinnamon bark, and a few others,” she tells us before sharing the Burmese curry powder recipe below.

While most curries in Southeast Asian countries such as Cambodia, Thailand and Laos are made with fresh herbs, roots and spices that are pounded in a mortar and pestle into a curry paste, or perhaps more correctly a herb and spice paste, as the pastes are used in more than just curries, there’s a genre of Southeast Asian curries, such as this Vietnamese curry, that are made with curry powders blended from roasted and ground dried spices.

You’ll also find these gently-spiced curry powder-based curries in China, Hong Kong and East Asian countries too, such as Japan, Korea and Taiwan, and while all of these curry powders often have ingredients in common, such as turmeric, cumin, cardamom, coriander, fenugreek, and ginger, each curry powder is adapted to their country’s culinary culture and palate.

This heady Burmese curry powder recipe by Mi Mi Khaing for use in her Burmese curries is no exception, and in fact it’s distinct from other Southeast Asian curries in its composition of spices and their measures. Southeast Asian curry powders typically include spices such as turmeric, fenugreek, chilli, and galangal, which, if used in Burmese curry powders, would result in quite a different taste.

Mi Mi Khaing’s curry powder recipe doesn’t include any of those, but instead calls for ingredients to be used in her Burmese curry powder recipe such as peppercorns (and quite a lot, too), poppy seeds and bay leaves, which are uncommon in Southeast Asian curry powders. She doesn’t include dried turmeric, ground ginger or chilli powder in her homemade spice mix, but rather includes them as an additional ingredient in recipes for particular dishes, such as her Burmese egg curry.

Sure, you could use a store-bought curry powder for your Burmese curries. But for a more authentic Burmese curry of the kind Mi Mi Khaing hoped we would attempt when she wrote her book, we recommend giving her homemade curry powder a go. A heads-up: it is quite peppery, so you may wish to make a smaller batch than the recipe makes the first time, and subtly tweak it to your taste. I’m sure Mi Mi Khaing would approve.

Tips to Making This Burmese Curry Powder Recipe

Just a couple of tips to making this Burmese curry powder recipe, adapted from Mi Mi Khaing’s delightful Burmese cookbook Cook and Entertain the Burmese Way for use in her Burmese curries.

As mentioned above, the composition of ingredients of Mi Mi Khaing’s Burmese curry powder is distinct from other Southeast Asian curry powders, which you are probably more familiar with, so you may wish to make a smaller batch than the recipe suggests, as it’s very peppery.

Burmese curries are distinguished by their dried spices and seeds, which should first be pan-roasted in a dry non-stick pan or cast-iron pan for a few minutes or so to release their aromatic oils. Do take care not to toast them too much as you don’t want to burn them.

Allow them to cool, then use a mortar and pestle – or even a spice grinder or coffee grinder – to grind the seeds to a powder.

You can combine the freshly ground spices and pre-ground spices in the mortar or put the freshly ground spices through a fine mesh sieve or dedicated spice strainer and transfer them to a large clean bowl to combine.

Use a stainless steel spice funnel to transfer your spice mix into an air-tight jar or container for storage in a dark place in your pantry.

Note that Mi Mi Khaing’s Burmese curry powder recipe is in ounces, but I’ve converted it to grams and rounded up measures, eg. 1 oz = 28.35 g, which I’ve rounded to 30 g. This makes 250 g of curry powder, so perhaps halve or quarter the measures the first time you make this spice blend.

Burmese Curry Powder Recipe

Burmese Curry Powder Recipe for a Spice Blend for Burmese Curries. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Burmese Curry Powder Recipe

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This heady Burmese curry powder recipe has been adapted from Mi Mi Khaing's delightful Burmese cookbook called Cook and Entertain the Burmese Way for use in her Burmese curries. The composition of ingredients of Mi Mi Khaing’s Burmese curry powder is distinct from other Southeast Asian curry powders that typically include spices such as turmeric, fenugreek, chilli, and galangal, and which, if used in Burmese curries, would result in quite a different taste. For a more authentic Burmese curry, try this peppery curry powder.Note that Mi Mi Khaing’s Burmese curry powder recipe is in ounces, but I’ve converted it to grams and rounded up measures, eg. 1 oz = 28.35 g, which I’ve rounded to 30 g. This makes 250 g of curry powder, so perhaps halve or quarter the measures the first time you make this spice blend.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Spice Mix
Cuisine: Burmese, Myanmar
Servings: 250 Grams
Calories: 3kcal
Author: Lara Dunston

Ingredients

  • 40 g peppercorns*
  • 30 g poppy seeds
  • 45 g cumin seeds
  • 90 g coriander seeds
  • 15 g bay leaf crushed
  • 15 g cardamom ground**
  • 15 g cinnamon ground

Instructions

  • In a dry non-stick or cast-iron pan, lightly pan-roast the peppercorns and seeds over a low flame for a few minutes or so to release their aromatic oils, taking care not to toast them too much (i.e don’t burn them).
  • Use a spice grinder, coffee grinder or mortar and pestle to grind the seeds to a powder.
  • If you have a large mortar, add the pre-ground spices and combine, but if not, put the freshly ground spices through a fine mesh sieve or spice strainer and transfer to a large clean bowl with the pre-ground spices then combine.
  • Put your spices through a stainless steel spice funnel to transfer your curry powder into an air-tight jar or container for storage in a dark place in your pantry.

Notes

* These are a lot of peppercorns, resulting in a very peppery curry powder. Mi Mi Khaing’s recipe called for 1.5 oz which I rounded to 45 g, but then I reduced it to 40 g. You may wish to start with less and gradually add more.
** If you have cardamom pods, dry roast the whole pods then smash the pods open in the mortar with the pestle, discard the pods, and grind the seeds.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Please do let us know in the comments below if you make this Burmese curry powder and if you use it in the Burmese Indian-style chicken curry recipe that we’ve linked to above, as we’d love to know how they turn out for you.

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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.

Reader Interactions

Comments

  1. Corriander Leaf says

    December 6, 2021 at 12:28 pm

    As an Asian country itself, spices and curry are an integral part of Burmese cuisine. We, at Corriander Leaf are also a part of the food industry, hence we value your information greatly! We serve a wide variety of foods in our restaurant located in Yangon, Myanmar.

  2. Lara Dunston says

    December 6, 2021 at 12:44 pm

    Hello Corriander Leaf team, thank you for your comment. We don’t usually approve comments advertising services, so I’ve removed the link to your website, however, I’ve left your comment, as I know how challenging the situation is in Myanmar right now. Readers will be able to Google to find you. Thanks for taking the time to drop by!

  3. Andrew Gardner says

    December 20, 2021 at 11:22 pm

    Hi what type of cardamoms are used in the recipe?

  4. Lara Dunston says

    December 21, 2021 at 7:32 pm

    Hi Andrew, great question! Mi Mi Khiang does not actually specify in her curry powder recipe nor other recipes in her book. Which is odd, as she goes into great detail about many ingredients, but does not explain the different types of cardamom. And yet cardamom appears in so many recipes. I’ve spotted both green cardamom and black cardamom in markets in Myanmar. We use both in Cambodia.

    I checked Robert Carmack and Morrison Polkinghorne’s The Strand Cookbook as they also have a few curry powder/masala recipes but they don’t specify either. I’ll email Robert and ask him if he has further insight he didn’t include in the book. I’ll also contact a chef friend in Yangon, as I’m curious again myself now.

    I don’t use Naomi Duguid’s book as there are a lot of things in there that just don’t match up with our experience and interestingly, one of them is her claim that the Burmese do not use “any version of ‘curry powder'”, which is simply not true — as Mi Mi Khiang and others explain, many women will have their own favourite curry powders and spice blends that they buy or mix themselves.

    I’ll leave a comment and add text to the post when I have more information. Thanks for dropping by!

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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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