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Grantourismo Travels

The website of globetrotting professional travel writing and photography team Lara Dunston and Terence Carter

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Cambodian Cookbook and Cambodian Culinary History Project Needs Your Patronage. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Our Cambodian Cookbook and Cambodian Culinary History Project Needs Your Support

Our Cambodian cookbook and Cambodian culinary history project needs your patronage in the good old-fashioned sense of the word – encouragement, assistance and support – and you can become a patron of our project on the Patreon website for as little as US$2 a month or the price of a cup of coffee.

Four days ago we launched a Patreon page to seek patrons for a project that Terence and I have been researching, writing and photographing on and off for six years, the first comprehensive Cambodia culinary history and Cambodian cookbook. We would love your support.

Our Cambodian cookbook and Cambodian culinary history will be the first comprehensive English-language resource to Cambodian cuisine and culinary culture, covering dishes from every Cambodian region, parts of neighbouring countries where there are Khmer communities, including Isaan in Thailand, Southern Laos and the Mekong Delta in Vietnam, the Cambodian diasporas in the USA, Australia and Europe, as well as recipes of a new generation of creative young chefs cooking in Cambodia and abroad.

The book’s culinary history will reveal the long rich story of this wonderful cuisine – a cuisine that has influenced its neighbour’s cuisines as much as it has been influenced by them due to their shared histories – while the cookbook will document and help to preserve Cambodian and Khmer recipes, particularly those of the older generation that are at risk of being lost when that generation passes.

Unlike any other Cambodian cookbook it will identify the sources of each of the recipes and share the lives and stories of the Cambodian cooks behind the dishes, and the kitchens that they cook them in. It will be much more than a cookbook. It will be a document of a generation and their time and place in a country that is changing very rapidly.

Our Cambodian Cookbook and Cambodian Culinary History Project Needs Your Patronage

We fell in love with Cambodian food on our first trip to Cambodia in 2011 to work on a story on ‘Siem Reap Beyond the Temples’ for an Asian magazine. We’d been living in Bangkok and eating Thai food and other Asian cuisines since our early twenties in Australia. But until that Cambodia trip, we’d never tasted anything like Cambodian cuisine. It was a revelation.

We became smitten with Cambodian cuisine’s funky fermented-fish dips, sour vegetable soups, zingy citrusy salads, and smoky barbecue meats. But it was a couple of dishes that grabbed me and wouldn’t let go: nom banh chok, freshly-made fermented rice noodles doused in an herbaceous fish curry and garnished with aromatic herbs, foraged leaves and seasonal flowers, and saraman curry, a rich but gently spiced curry that had a depth and complexity that carried secrets I’m still discovering.

When we returned to Bangkok after that first Siem Reap trip, I started to research Cambodian food and its culinary history, but kept coming up with very little at all. I thumbed through Asian cuisine cookbooks, but they rarely contained Cambodian recipes. At bookshops I sought out Cambodian cookbooks, only to find generic coverage and little history.

Apart from a few books written by Khmer-American women, Cambodian cookbooks rarely told the stories of the cooks writing them, let alone revealed the origins of dishes and the journeys they had taken. The more I read about Cambodia’s history, the more I thought about the food and made connections between Cambodian dishes and those of its neighbours. I knew there must be countless stories to be uncovered.

Yet when I searched the contents pages and indexes of Thai, Vietnamese, Lao, and Burmese cookbooks, there were few if any mentions of Cambodian food. It was then, in 2011, that I began to consider the idea of producing a comprehensive Cambodian cookbook and Cambodian culinary history but it would be a couple of years before I contemplated it again.

It wasn’t until October 2013, after spending a month in Battambang working on a story for Australia’s Delicious magazine that I began to obsessively seriously research Cambodian cuisine and the culinary history of Cambodia. Following a wonderful home-cooked meal at the family home of four dear old ladies in Battambang, we decided to create a Cambodian cookbook unlike any other published before – a Cambodia culinary history of a similar depth and breadth to David Thompson’s introduction to the cuisine of Thailand in his tome Thai Food.

The more research I did, the more I dug up, and the more I realised how much Cambodian cuisine and its history had been overlooked by cookbook writers and culinary historians. It made me angry and it made me sad. This was a cuisine that deserved more recognition and attention, and its history was there, if you knew where to look. And I did.

Six years later, I am still unearthing so much about Cambodia’s culinary history every day and I’ve made it my mission to continue to do so until I’m done – which is why I’m inviting you to be a patron of our project.

The Journey of Our Cambodian Cookbook and Cambodian Culinary History

When we first started our Cambodian cookbook and Cambodian culinary history project, we’d planned to focus the cookbook on those four Battambang cooks with so many stories to tell, and the atmospheric traditional wooden house that was their home, and the dimly lit kitchen and open veranda where they and their nieces and neighbours painstakingly prepared what had been one of the most delicious Cambodian meals we’d ever had.

But after their circumstances changed and the elderly women were separated, their home transformed into a guesthouse and the kitchen a museum of sorts, so too did our Cambodian cookbook segue into a much larger compendium of recipes from all corners of Cambodia, the border regions of neighbouring countries that were once part of the Khmer Empire, and the Cambodian diaspora in Europe, the USA and Australia.

As a comprehensive Cambodian cookbook and Cambodian culinary history didn’t exist we decided to combine the two into one book with an introduction to the culinary history of Cambodia preceding the recipes in the way that Thompson had done with Thai Food.

To complete the book, we need to travel to photograph and interview more cooks and chefs and document their recipes: we need to travel more within Cambodia, and do trips to the Khmer Krom in Vietnam’s Mekong Delta, to Khmer communities in Thailand’s northeastern Isaan region, and to Southern Laos.

We also need to travel to China, India, Sri Lanka, Java, Malaysia, and the Philippines, and to cities in the USA, Australia and France that are home to Cambodia’s diaspora. I also need to fund some archival research, translation, and to pay for translators on trips. When you join our Patreon page we’ll share more of our plans with you.

Become a Patron and Support Our Project On Patreon

So far we’ve self-financed our work, which has punctuated other projects over the last six years. Our dream is to work full time on the Cambodian cookbook and Cambodian culinary history and complete the book and publish it within a year so that we are sending signed books out to you in time for Christmas 2020. Patreon seemed to be our best bet for achieving those goals.

If you don’t know Patreon, it’s a kind of Kickstarter or Go Fund Me for creatives, started in 2013 by musician Jack Conte who had millions of fans on YouTube but only hundreds of dollars in his bank account. His idea was to launch a platform for creators to raise funds through a subscription payment model, where patrons could pay a monthly amount for private access, exclusive content, and an insider peek into the creative journey.

The Patreon concept is not so different to the arts patronage system that dates back to ancient times. It was generous patrons who supported the work of artists, writers, scholars, philosophers, and musicians, including Leonardo da Vinci, Michelangelo, Shakespeare, Mozart, Beethoven, who otherwise wouldn’t have been able to create their work.

Jack’s model was a win-win because creators could retain creative freedom while receiving an ongoing income for their work while their patrons could rest easy knowing that the money they contributed went directly to the creators. Six years later, Patreon has enabled over 100,000 creators to be supported by more than 3 million patrons, and by the end of 2019 they will have ensured creators were paid some $1 billion.

We would love you to join us on Patreon where we’ll share our research, stories and recipes, and we would welcome your thoughts and feedback, your ideas and advice, your stories and your memories, and, if you’re willing, your recipes and cooking secrets. Your contribution and support will be credited in the back of the published book and we’re offering extra perks and special gifts to thank you for your efforts throughout the year.

If you’d like to support our Cambodian cookbook and Cambodian culinary history project, please visit our Patreon page, peruse the pledge tiers and respective rewards in the right column, then click on the orange ‘Become a Patron’ button above the column.

You’ll then get access to the patron-only content that only our Patreon members get, regular posts on the progress of our project, and the chance to participate in its development and even test recipes if you’d like. And when you receive the signed copy of our published book next year, you’ll find your name inside.

Pictured above: a traditional Cambodian dish with a twist by chef Mork Mengly of Pou Restaurant, one of Siem Reap’s best Cambodian restaurants. Mengly is part of a movement of chefs experimenting with New Cambodian Cuisine.

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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