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Classic Pina Colada cocktail recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Pina Colada Recipe – A Cocktail that is the Tropics in a Glass

This classic pina colada recipe is based on the original piña colada recipe of Ramón ‘Monchito’ Marrero who claimed to have concocted the pineapple and coconut cocktail at the Hilton Caribe Hotel in Puerto Rico. It’s a taste of the Tropics in a glass.

That means this classic pina colada recipe – a deliciously rich aromatic cocktail that screams tropical sunshine and summers on the beach – does not contain any Malibu, a coconut flavoured rum that was originally invented for bartenders to simplify the classic piña colada recipe.

The original piña colada recipe is simple enough to make as it is, and far easier than my copious notes suggest – especially if you’re not making your own coconut cream and sugar syrup. Nor toasting dried coconut. But that’s part of the fun of making cocktails.

If you haven’t dropped by Grantourismo in a bit, this classic pina colada recipe is the latest in our holiday cocktail series, which so far includes an authentic Cuban mojito, classic Champagne cocktail with a tropical (dragonfruit) twist, a classic Negroni with winter spices, and a frappe-style White Peach Bellini recipe from Chef Peter Gilmore of Sydney’s Quay restaurant.

Classic Pina Colada Recipe – A Cocktail that is the Tropics in a Glass

I have to confess that when I first started sipping cocktails in my late teens I had a fondness for the creamy sort – despite my dad being a Scotch and dry kind of guy, my mum’s proclivity for gin and tonics, and growing up with a Russian family that knocked back straight vodka like most people drank water.

I blame my parents for a brief affection for the Brandy Alexander after allowing me to order a cocktail of my choice at my 16th birthday celebratory dinner at a fancy French restaurant in Caloundra, a beachside town on Australia’s Sunshine Coast, where we lived at the time. Crème de cacao and nutmeg. Enough said.

My newfound fondness for creamy cocktails accelerated during two weeks of high school work experience on the Sunshine Coast Daily. I’ve always wondered if the editor knew that the reporter tasked with showing me the ropes capped off days teaching me the art of how to rewrite press releases and create stories out of nothing with post-work drinks.

After I ordered a Brandy Alexander the first evening, thinking how sophisticated I must have seemed, he introduced me to Malibu and milk. Hmmm. Fortunately, my partiality for creamy cocktails remained on the Sunshine Coast after I moved back to Sydney to go to university. Decades later, I hadn’t given them a second thought, until…

Late last year I took a trip participant, an American cocktail writer for Eater, to the Elephant Bar at Raffles Grand Hotel d’Angkor, where I suggested she try the signature Airavata with rum, crème de banana, lime, coconut juice, pineapple, and… Malibu.

Far less creamy than a piña colada, of course (I’m getting to the point, trust me), but, as it’s a drink I don’t usually order, until Caroline pointed it out I’d never questioned why they’d use Malibu when the drink already contained rum and coconut.

From that point on, along with Caroline, I began to notice that the bars in Siem Reap loved their Malibu. It seemed to feature in every pina colada and other tropical drink in the city. But why?

Made with a quality rum, such as the Havana Club Añejo 3 Años, and fresh fruit and fresh coconut cream (or coconut milk or juice if you a prefer), the classic pina colada is a far more pleasurable cocktail to sip that still screams the tropics without smelling of suntan oil. Have a try and let us know what you think.

Notes on Making Our Classic Pina Colada Recipe

We recommend using Havana Club Añejo 3 Años – a pale yellow 3-year old Cuban rum – as it’s more aromatic and rounded yet still heady. However, you can use white rum if you prefer or if that’s what you have in the liquor cabinet.

The original pina colada recipe calls for both coconut cream and fresh thickened cream, but that’s way too much cream for me. I’ve opted for fresh coconut cream instead, as we have access to it (learn how to make your own coconut cream, below), however, you can use tinned coconut cream, too, of course.

If you prefer your cocktails less creamy then you could experiment with one part coconut cream and one part coconut milk (again, tinned coconut milk is fine), and if you’d like your drinks even lighter, try a combination of coconut milk and coconut water. You can thicken your drink up by throwing some frozen pieces of fresh pineapple in the blender.

The classic pina colada recipe garnish was a fresh pineapple wedge and a maraschino cherry, however, we recommend skipping the maraschino cherry (you really don’t want to know what’s in those) and sticking to fresh pineapple and toasted coconut slices.

Giving the Pina Colada a Cambodian Twist by Going Local

A classic pina colada recipe doesn’t require sugar syrup or simple syrup but those pina colada recipes that do use sugar syrup make it with white sugar or Demerara sugar, a pale brown, crunchy, large grained, raw sugar produced from sugar cane.

Demerara sugar originally came from Demerara, a former Dutch colony and now a region in the country Guyana, which borders Venezuela – not far from the Caribbean, where the pina colada was invented – although it’s now produced everywhere from Mexico to India.

I gave this classic pina colada recipe a Cambodian twist by replacing the Demerara with locally grown Cambodian palm sugar, as I prefer its warm caramel notes.

Palm sugar is produced all over Cambodia, but here in Siem Reap it mainly comes from producers in villages between Angkor and Banteay Srei. It’s made in a small batch, artisanal manner by families whose ancestors have always produced it alongside other palm tree products – from traditional baskets to thatch roofing to fishing nets.

Everything is done by hand, with no machines involved. In the cooler parts of the day, early in the morning and in the evening, a male from the family will skilfully climb the sugar palm tree – a Palmyra palm or Toddy palm, native to Southeast Asia and South Asia, and differs to the coconut palm.

Once beneath the palm fruits where the fruit hangs, he’ll pour the palm fruit nectar that has been slowing dripping into bamboo tubes into a bamboo tube that he’s carried up with him, attached to his waste. Some families will take these bamboo containers to the local market to sell the juice as is – it’s a delicious drink with a gentle fizz – while others will make sugar palm wine or boil it down on an enormous wok over an open fire until it has reduced to a molasses texture.

The palm sugar molasses is then poured into round moulds made from banana leaves and left to cool on trays to produce what Cambodians call ‘palm sugar candy’ (they’re large round tablets) and Indians, Africans and South Americans name ‘jaggery’. Interestingly, jaggery apparently comes from the Portuguese word jágara, which is thought to have come from the Sanskrit śarkarā.

Here in Cambodia, you can buy both palm sugar in the form of molasses, candy and grain in the local markets and supermarkets. The candy is the most convenient to store if you’re primarily using it for cooking – in Cambodian cuisine it’s used in a lot of curries and marinades. For my classic pina colada recipe you’ll want to use the granulated form as you would if you were using Demerara.

(By the way, we take participants doing our Cambodia Culinary Tours to see the processes of both harvesting the sugar palm sap and reducing the palm sugar to create the sugar palm candy, and we also get to taste the juice.)

Our Cambodian twist also comes from the locally made toasted dried coconut slices that I used as garnish the cocktail, along with slices of the incredibly sweet and juicy Cambodian pineapples that came from Battambang.

You should be able to buy dried coconut pieces in packets from a health food store or good supermarket. But once again, we use dried coconut that has been made locally in small batches by family producers who simply slice fresh coconut and dry it out on trays in the sunshine outside their homes. No processing and no preservatives.

How to Make Sugar Syrup for Cocktails

Sugar syrup – also called simple syrup – is a requirement of many cocktail recipes and can also be used in iced coffees and iced teas. It’s super easy to make and can be made with any type of sugar.

Palm sugar, as opposed to white sugar, creates a richer sugar syrup that has a caramel flavour that I love, which works wonderfully with the coconut and pineapple. It’s so simple, it doesn’t require a recipe – it’s just 1 part water and 1 part sugar. If you want it even richer, opt for 2 parts sugar.

Bring the water to a boil in a saucepan on the stove, add the sugar, stirring continuously until it has completely dissolved, then reduce the heat, and simmer for around 10 minutes until well reduced. Remove the pot, let the sugar syrup cool right down then pour it into a bottle to store.

How to Toast Coconut to Use as a Cocktail Garnish

To toast coconut to use as a cocktail garnish, you can quickly and easily toast a half a dozen pieces of dried coconut slices over a gas flame using stainless steel tongs. If you plan to make more than a couple of pina coladas and want to make a large batch, then pop them in a pre-heated oven.

Spread the dried coconut slices out evenly on to a Silpat or parchment paper and once they start to brown a tad stir them around. Watch them closely as they’ll brown quickly and you only want them done a little. You can store leftover coconut pieces in an airtight jar.

How to Serve Your Pina Colada

I served my pina coladas in tall vintage crystal tumblers or highballs, as they’re nice to hold, especially when they’re filled with a chilled cocktail. They also hold the pineapple and toasted coconut garnish nicely – along with the kitschy swizzle sticks and paper umbrellas.

If you really want to go all tiki you could chop your pineapple in half, hollow out one half, and pour your pina colada into the pineapple. You can still use toasted coconut slices as a garnish, but perhaps replace the pineapple wedges with a few pineapple leaves.

You’ll need to sit your pineapple on a saucer – if you haven’t sipped a cocktail from a pineapple in a while, they have spiky thorns – and we recommend using bamboo straws instead of plastic. They’re in theme and they’re better for the environment.

Classic Pina Colada Recipe With a Cambodian Twist

Classic Pina Colada cocktail recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Classic Pina Colada Recipe with a Cambodian Twist

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This classic pina colada recipe with a Cambodian twist is based on the original piña colada recipe of Ramón ‘Monchito’ Marrero who claimed to have concocted the pineapple and coconut cocktail at the Hilton Caribe Hotel in Puerto Rico.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Drinks
Cuisine: Puerto Rico
Servings: 1 Cocktail
Calories: 130kcal
Author: Lara Dunston

Ingredients

  • 1 pineapple to make 45 mls / 6 oz fresh pineapple juice
  • 60 ml / 2 oz rum – we like Havana Club Añejos 3 Años
  • 60 ml / 2 oz coconut cream – fresh is best but canned works
  • 15 ml / .50 oz palm sugar syrup
  • ½ cup crushed ice
  • Slices of pineapple for garnish
  • Slices of toasted dried coconut slices for garnish

Instructions

  • Make fresh pineapple juice from your pineapple or use store-bought pineapple juice if pineapples aren’t in season.
  • Make coconut cream if you have access to fresh coconuts or use store-bought tinned coconut cream if you don’t. If you prefer your pina coladas less thick and creamy use coconut milk.
  • Combine the pineapple juice, coconut cream, rum, sugar syrup, and crushed ice in a blender and blend for about 20 seconds or until smooth
  • Pour into a 355 ml or 12 oz tumbler or highball glass and garnish with fresh pineapple wedges (a quarter of a pineapple slice) and a few toasted dried coconut pieces.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 32g | Sodium: 15mg | Sugar: 31g

 

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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)

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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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