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Chickpea Curry Recipe for Punjabi Chole. 10 most popular recipes of December 2021. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Chickpea Curry Recipe for Punjabi Chole from Indian Cooking Class by Christine Manfield

This chickpea curry recipe makes a comforting Punjabi chole from the new cookbook Indian Cooking Class by Australian chef Christine Manfield, whose love of spice, Indian food and India began soon after she started cooking. Chole are ‘chickpeas’ and this richly spiced chickpea stew is a beloved dish of Punjabi cuisine of Punjab, a region straddling Northern India and Pakistan.

“Chole bhatura is a Punjabi staple that makes use of humble pantry ingredients. Chole is a chickpea curry served with puffed bhatura bread, a dish that has been widely embraced in other regions of India,” Christine Manfield says in the introduction to her chole recipe in her new cookbook Indian Cooking Class.

“The dal preparation can vary across districts, depending on its blend of spices,” Christine explains. “And this version was my favourite breakfast during my travels through Sikkim, staying in village houses.”

The recipe is called Chole Bhatura in Manfield’s new Indian cookbook. ‘Chole’ is chickpea and ‘bhatura’ is a puffy deep-fried bread typically served with the spicy chickpea stew or chickpea curry. Having said that, it’s perfectly acceptable to eat chole with papadams and long grain basmati rice – although we’ve had to use jasmine rice, as we don’t get a lot of basmati here in Cambodia.

You might also know this richly spiced chickpea curry as chole masala – ‘masala’ refers to the spice blend – or chana masala, which is the name of the dish in Southern India. While the origin of this chickpea curry lies in the Punjab region and Punjabi cuisine of Northern India, this hearty dish is much-loved all over India.

If you enjoy this recipe, you should also like Christine Manfield’s tamarind eggplant recipe in Indian Cooking Class. Now before I tell you more about this chickpea curry recipe, we have a favour to ask.

Grantourismo is reader-funded. If you’ve cooked and enjoyed our recipes and stories, please consider supporting Grantourismo. One option is to donate to our epic, original 8-years-in-the-making Cambodian cuisine history and cookbook on Patreon or buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to buy something on Amazon, from which we’ll earn a small commission, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, and gifts for Asian food lovers and picnic lovers. You could also use our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or browse our Society6 store for gifts for food lovers, including fun reusable cloth face masks designed with Terence’s images.

Now let’s tell you more about this Punjabi chole recipe by Christine Manfield in her new cookbook Indian Cooking Class, published by Simon & Schuster Australia, and reproduced here with the publisher’s permission.

Chickpea Curry Recipe for Punjabi Chole from Indian Cooking Class by Christine Manfield

The crockpot curries that my parents cooked at home when I was growing up in the 1970s in Sydney’s western suburbs provided my introduction to Indian food, even if these days they probably wouldn’t be considered ‘authentic’, as loaded as that term has become.

The Indian curries that my parents made were mostly ‘based on’ recipes from Sri Lankan-Australia cookbook author Charmaine Solomon’s Indian Cooking for Pleasure, which I remember being well-thumbed and curry-splattered.

I use ‘based on’ because if it was my father’s turn to cook, there would be much ‘experimentation’, a disregard for measures, and a liberal sprinkling of spices. My dad was working as a sales rep for Lindemans Wines at the time, so there were also liberal pourings of cab sav!

Australians have a long history of loving curries dating back two centuries, when it was probably easier to purchase blends of ground spices from traders in warehouses in The Rocks, Sydney’s historic quarter, than it is these days.

Terence and I have been eating and cooking Indian food since we first moved in together during my first year at uni in the mid 1980s. Our fiery curries simmering on the stove would steam up the glass door and window in the tiny kitchen of our garden flat in the basement of a Balmain terrace house.

We weren’t yet aware of Christine Manfield. It would be another four years before we started dining out at Sydney’s hottest restaurants at the time for special occasions such as birthdays, anniversaries, graduations, and promotions – at Tetsuya’s in Roselle, at Neil Perry’s Rockpool, at Stefano Manfredi’s bel mondo, and, later, at David Thompson’s Darley Street Thai, and Christine Manfield’s gastro-pub Paragon and dimly-lit, minimalist fine-diner Paramount.

In the early 1990s we moved to a Potts Point apartment just a two-minute stroll from Paramount. I vividly remember when we first dined there, popping in on my way home from work to make the booking, wearing a black suit, my platinum blonde hair pulled up tightly in two small buns as was the fashion at the time. My best friend was a hair-dresser.

It was just before service started and Margie Harris, Christine’s partner in life, love and business, opened the door, looking sharp all in black. I spotted a similarly bleached-blonde Christine, with an ultra short, spiky hair-cut, scanning the reservations book before slipping back into the kitchen.

Christine and Margie were undoubtedly the coolest women working in hospitality at the time and Paramount was the coolest restaurant. Making a booking there was exciting. And our expectations were met with stunningly creative modern Australian food.

Five years later, Terence and I moved to the Middle East and it would be another 20 years before we met Christine and Margie again – in Cambodia’s Battambang of all places, where Christine was cooking at a charity dinner for Jaan Bai, an NGO training restaurant launched with the support of Sydney restaurateur John Fink and Bangkok-based chef David Thompson. (I highly recommend trying Christine’s recipe for a sublime pork and crab congee with XO sauce, which she cooked on the night.)

While we’d long known of Christine’s love of spice, what we hadn’t realised at the time was that in those two decades we’d been living abroad, the Australian chef had developed a passion for Indian cuisine, had been to India more than 40 times, including hosting Indian culinary tours, and had authored four cookbooks on Indian food.

Christine’s last cookbook, the award-winning Tasting India, was described as “a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants, and street carts to explore the masterful, complex, and vibrant tapestry of Indian cuisine.” The recent edition included three new chapters on Gujarat, Hyderabad and Punjab.

So naturally, we chose a Punjabi dish, this chickpea curry recipe for Punjabi chole, to share with you first, and next week, we’ll share another recipe from her new cookbook for Tamarind Eggplant.

In the meantime, if you’re not familiar with Christine’s food or Australian cuisine, we highly recommend ordering one of Christine Manfield’s many fabulous cookbooks and guides: Paramount Cooking (2000), Christine Manfield’s Desserts (2004), Spice: Recipes to Delight the Senses (2007), Fire: A World of Flavour (2009), Tasting India (2011), and A Personal Guide To India And Bhutan (2015).

Chickpea Curry Recipe for Punjabi Chole. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Chickpea Curry Recipe or Punjabi Chole

We tested this chickpea curry recipe for Punjabi chole from Christine Manfield’s cookbook Indian Cooking Class a few days ago, and it was fantastic – as you can see from Terence’s mouth-watering photos.

Christine’s Chole Bhatura recipe was easy to follow – even without the step-by-step instructions and images that provide the lessons in her Indian Cooking Class. Having said that, just a few notes and tips to making this chickpea curry recipe for Punjabi chole.

Christine’s chickpea curry recipe calls for dried chickpeas, soaked in cold water overnight, and drained, however, if you can’t get hold of these or you decide to cook this dish spontaneously one evening, you can safely use canned chickpeas and you won’t notice the difference.

The same goes for the tomatoes. The recipe calls for fresh tomatoes, but if you don’t have any at hand, but you have some tinned tomatoes in the pantry, go for it. We tested both and as long as you’re using a quality can of tomatoes, they result in a chickpea curry that’s just as delicious.

“Small red onions” are shallots to us here in Southeast Asia, and may well be for you, too – which has reminded me that my compatriots in Australia call shallots ‘spring onions’, which are different again in other parts of the world.

The recipe calls for ginger garlic paste. We simply pounded a knob of ginger and a few cloves of garlic together in the mortar and pestle, as we do with Burmese recipes, however, I’ll check this with Christine and adjust these notes if she recommends anything different.

Chickpea Curry Recipe for Punjabi Chole. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

The spice mix chaat masala for this chickpea curry recipe was also challenging to source here in Cambodia, and may be for you, too. While you might be tempted to reach for the garam masala, and I noticed that a lot of recipes online suggest that spice blend as an alternative, note that they’re quite distinct so you are better off blending your own recipe.

We found a chaat masala recipe on a Punjabi recipe site that listed 12 spices: 1 tsp red chilli powder, ½ tsp kala namak (black rock salt), ½ tsp salt, 2 green cardamoms, ½ stick dalchini (cinnamon), 2 tsp cumin seeds, 2 tsp dhania (coriander) seeds, 1 tsp amchur, 10 seeds kali mirch (black pepper), 4 cloves, ¼ tsp dry ginger powder, and ¼ tsp heng/asafoetida.

That chaat masala recipe recommends dry roasting the spices in a pan, blending them into a fine powder in a spice grinder, laying the spice blend out on a plate for half an hour for any moisture to evaporate, then transferring the chaat masala to an air-tight container for storage.

If that sounds like too much hard work or some of those ingredients are tricky to get hold of, I found a 5-ingredient chaat masala recipe on the Pakistani-American Tea for Turmeric food blog which calls for black salt, dry mango powder, dried pomegranate seeds, red chilli powder, and toasted cumin seeds. Black peppercorns and sugar are optional.

Another ingredient you might not be able to source is Kashmiri chilli powder. It’s a mild yet vibrant dark red chilli powder that’s used as much for its colour as flavour. As it’s the most common ground chilli used in India, outside India simply look for Indian chilli powder and you’ll probably find that it’s ground Kashmiri chillies.

For the fried shallots, you could certainly make your own, however, we use crunchy fried shallots that we buy from the markets here in Cambodia, which are also available online.

The last thing you need to know is that Christine Manfield’s chickpea curry recipe is that it makes enough for two meals for two people, with leftovers. We made it three days ago and we’ve just finished the last of it with turmeric rice and papadams.

We’ll make the puffy fried bhatura bread next time we cook this chickpea curry recipe, as there will be a next time.

Chickpea Curry Recipe for Punjabi Chole

Chickpea Curry Recipe for Punjabi Chole. 10 most popular recipes of December 2021. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Chickpea Curry Recipe for Punjabi Chole 

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This chickpea curry recipe makes Punjabi chole from the new cookbook Indian Cooking Class by Australian chef Christine Manfield, who has been cooking Indian cuisines since she started cooking, and leads culinary tours to India. Also known as chole masala – although that more correctly refers to the chole spice mix – it’s also known as chana masala in the south, and chole bhatura, when served with the puffed bread.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main, Side Dish
Cuisine: Indian, Punjabi
Servings: 8
Calories: 163kcal
Author: Christine Manfield

Ingredients

  • 250 g dried chickpeas soaked in cold water overnight, drained
  • 60 ml vegetable oil
  • 3 small red onions finely diced
  • 2 tbsp ginger garlic paste
  • 2 small green chillies minced
  • 3 to matoes diced
  • 2 tsp ground turmeric
  • 1 tsp Kashmiri chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chaat masala
  • 2 tsp sea salt flakes
  • 150 g plain yoghurt thick
  • 3 tbsp chopped coriander leaves
  • 1 tbsp lemon juice
  • 2 tbsp fried shallot slices

Instructions

  • Cook the chickpeas in large pot of boiling water for 45 minutes or until soft. Drain, reserving 50 ml of the cooking water.
  • Place 1 cup chickpeas (leave the rest whole) and the reserved water in a food processor and blend to form a puree. Set aside.
  • Heat the oil in a frying pan over medium heat. Add the onion and cook for 4 minutes or until softened.
  • Add the ginger garlic paste and green chilli and cook for 30 seconds or until coloured.
  • Add the tomato and cook for 4 minutes or until softened.
  • Mix the ground spices together in a small bowl and add to the onion and tomato mixture. Stir to combine and cook for 2 minutes or until fragrant.
  • Add the whole chickpeas, chickpea puree and salt, stir to combine and cook for 2–3 minutes.
  • Add the yoghurt and simmer gently for a further 5 minutes.
  • Remove from heat and stir through the coriander leaves and lemon juice.
  • Scatter with the fried shallots and serve.

Nutrition

Calories: 163kcal | Carbohydrates: 28g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 645mg | Potassium: 512mg | Fiber: 8g | Sugar: 8g | Vitamin A: 512IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 3mg

The recipe for this chickpea curry recipe for Chole Bhatura is from Christine Manfield’s Indian Cooking Class (rrp A$59.99) published by Simon & Schuster Australia, and has been used with the publisher’s permission.

The images are not from Christine’s book, but are of the dish that we made, shot by Terence Carter.

Please do let us know if you make this chickpea curry recipe for Punjabi chole in the comments below, as we’d love to know 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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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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