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Curry Beef Pie Recipe Made With Cambodian Saraman Curry. What to Cook This Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Curry Beef Pie Recipe Made With Cambodian Saraman Curry

This curry beef pie recipe made with Cambodian Saraman curry takes a classic Cambodian curry and marries it to the iconic Australian meat pie, Australia’s favourite savoury pastry. Given that some of the most popular pies in Australia are made with chunky beef and gravy, the texture of Cambodia’s richest curry is perfectly suited to making this spicy meat pie.

So why am I making Aussie meat pies and sausage rolls here in our Siem Reap kitchen and posting a curry beef pie recipe made with Cambodian Saraman curry just a few days after sharing a homemade curried sausage roll recipe? I guess our decision to stay in Cambodia during the coronavirus pandemic has made us homesick for Australia and Australian food.

Australia’s iconic meat pies and sausage rolls are the classic quick takeaway meal from the local bakery, supermarket, service station, or pub. On our last trip around Australia researching travel guidebooks they were a staple and Lara and I would look forward to our fuel stops.

We’d pull into a service station to refuel and grab a couple of pies and sausage rolls and go and park in a rest area, which typically overlooked either stunning native bushland, striking desert landscapes or spectacular white-sand beaches. We’d pour cups of tea from the thermos and split open the little take-away packets of tomato sauce to slather on top of our meat pies and we’d be in heaven.

So while Lara and I are getting nostalgic about Aussie meat pies and missing home terribly, I still want to experiment a little and cook with the wonderful spices of our current home, Cambodia, hence this culinary marriage between the iconic Australian meat pie and Cambodia’s rich Saraman curry, our favourite Cambodian curry.

Update: since posting this, we’ve added recipes for a spicy pork minced pie filled with prahok k’tis, a rich pork mince, prahok, coconut cream, and pea eggplant dip; a curried chicken pie recipe based on the gently-spiced Cambodian chicken curry; and sausage rolls with eggplant and pork inspired by the Cambodian char-grilled eggplant and minced pork. And of course there’s our homemade Aussie sausage rolls adapted from a recipe by our friend Jane Lawson from her wonderful nostalgic cookbook Milkbar Memories.

Curry Beef Pie Recipe Made With Cambodian Saraman Curry

The Cambodian Saraman curry is the richest and most complex of Cambodian curries and one of the few that uses beef as the base protein in a country that loves its pork, chicken, fish and seafood. The reason for that is that the Saraman curry is a Cambodian Muslim dish, which was traditionally made with goat.

While many Cambodian curries have quite ‘loose’ and thin sauces, the best Saraman Curries are akin to a great Thai Massaman curry or even a Beef Rendang, where the meat has been cooked for so long that it has absorbed most of the sauce and is packed with flavour.

I’m a big fan of a chunky meat pie where the beef has been cooked to ‘pull-apart’ texture, still moist with gravy, but tender from the long cooking time. In Australia, these sorts of meat pies tend to be made at specialist local bakeries, long renowned for their award-winning meat pies. A sign of a good bakery: they often sell out of their pies by mid-morning, especially on weekends.

The big Australian meat pie brands (and each Australian state tends to have their own) can make okay tasting pies but they usually need to be topped with tomato sauce to give them more flavour. But a good old-fashioned chunky beef meat pie made from a great bakery doesn’t really need it.

Tips for Making this Curry Beef Pie Recipe

In my recipe testing for this curry beef pie recipe made with Cambodian Saraman curry, I found it best to cook out the Saraman curry until it had almost run out of sauce. I can’t stress enough that a Saraman curry where you can mop up the sauce is not right for this recipe.

A filling that loose will almost definitely leak through the pastry or bubble up through the little incision you make in the pie lid to let off steam – like an active volcano.

Secondly, when you’re making the filling for a chunky meat pie it has to cool and be refrigerated. I suggest that when making this curry beef pie recipe with Cambodian Saraman curry that you leave it in the fridge for at least 24 hours. Also because, like with most curries, it tastes better the next day. I refrigerated the last batch I made for 48 hours and it was amazing.

Lastly, if you’re working in hot and humid conditions, you will probably find it hard to handle the pastry, both the shortcrust pastry for the base of the curry meat pie and the puff pastry for the lid of your meat pie. I know this personally from living and cooking in Southeast Asia for the last nine years. Intense conditions you need to work fast.

Unless you’re a confident baker, things will get very ‘droopy’ very quickly. Our air conditioning in the main living area and kitchen is absolutely terrible (it’s not unusual for it to get to 38˚C), so I put together the pastry items for this curry meat pie recipe in my office after blasting the air conditioning until the room temperature got down to around 20˚C.

Tips to Making the Saraman Curry

For this curry beef pie recipe made with Cambodian Saraman curry, you first need to make this Saraman Curry recipe as per the recipe instructions, with only the following few changes:

  • There’s no coconut milk, just the 250 ml of coconut cream.
  • Use 600 gm of beef fillet instead of 500 gm and cut the beef into 2.5 cm cubes.
  • Cook the Saraman beef curry out until there is virtually no liquid left.

Curry Beef Pie Recipe Made With Cambodian Saraman Curry

Curry Beef Pie Recipe Made With Cambodian Saraman Curry. What to Cook This Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Curry Meat Pie Recipe

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This curry beef pie recipe made with Cambodian Saraman curry takes a classic Cambodian curry and marries it to the iconic Australian meat pie, Australia's favourite savoury pastry. Given that some of the most popular pies in Australia are made with chunky beef and gravy, the texture of Cambodia's richest curry is perfectly suited to making this spicy meat pie.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Baking Time: 20 minutes
Total Time: 3 hours 10 minutes
Course: Baking
Cuisine: Australian/Cambodian
Servings: 4 pies
Calories: 1141kcal
Author: Terence Carter

Equipment

  • 4 individual pie tins, 12cm at the top, 8cm at the bottom and 3.5 cm deep

Ingredients

  • 150 gr Saraman Curry (Cari Saramann) Paste
  • 250 ml coconut cream
  • 600 gr beef fillet cut into 2 1/2 cm cubes
  • 60 gr peanuts roasted, unsalted
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 tbsp tamarind water
  • 2 sheets shortcrust pastry frozen (25.5 cm square)
  • 1 sheet puff pastry frozen (25.5 cm square)
  • 1 egg lightly beaten

Instructions

  • Make the Saraman Curry as per the instructions here and refrigerate for at least 24 hours.
  • When you’re ready to make the pies, remove the shortcrust pastry from the freezer and allow to thaw a little.
  • Using a pastry cutter, cut 4, 14 cm rounds. Lightly grease the pie tins and place the shortcrust pastry into the tins, working away from the centre. You should have around 1 cm of pastry hanging over the edges. Refrigerate the pie tins for at least two hours to firm up the pastry.
  • After two hours, remove the puff pastry from the freezer and allow to thaw a little.
  • Remove the pie tins from the fridge and fill each pie tin with the Saraman Curry. Baste the overhanging pastry with the beaten egg.
  • Cut the puff pastry sheets into 12.5 cm rounds and place each on top of each pie tin. Fold the shortcrust pastry over the puff pastry and seal all around. You can use the back of a fork and go around the top to ensure the seal is good.
  • Make a small incision in the centre of each pie to form an air vent. Brush the top of the pie with more beaten egg, being careful to not cover the air vent. Place the pies back in the fridge for 30 minutes.
  • Preheat the oven to 200˚C with a baking tray on the centre rack.
  • When ready remove the pies from fridge and place on the baking tray. Cook for 10-12 minutes at which time the top should be lightly golden.
  • Reduce the heat to 180˚C and cook for another 10 minutes to ensure the centre of the pie is hot. If the tops of the pies start to look too golden brown, you can place a sheet of aluminium foil on top of the pies.
  • When done, allow to cool slightly before eating.

Nutrition

Calories: 1141kcal | Carbohydrates: 46g | Protein: 41g | Fat: 90g | Saturated Fat: 41g | Cholesterol: 146mg | Sodium: 654mg | Potassium: 836mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5966IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 9mg

Do let us know if you make this curry beef pie recipe made with Cambodian Saraman curry 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 Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Scarlet Tara says

    April 22, 2020 at 11:08 pm

    Absolutely delicious!
    Great, easy to follow recipe.5 stars

  2. Terence Carter says

    April 23, 2020 at 11:29 am

    Thank you!

  3. Sophea says

    April 23, 2020 at 1:19 pm

    I had to make this. I couldn’t wait to refrigerate it overnight. You’re right, it was a bit too wet but it tasted so good! I will be making this again and will be more patient next time. Awkun jaran!5 stars

  4. Terence Carter says

    April 23, 2020 at 3:15 pm

    Thanks Sophea, I agree! We nearly put on some rice and ate it that night.
    Good luck with your next version!

  5. Frank says

    June 4, 2020 at 1:12 pm

    Terence, we have been loving your pie and sausage roll recipes. This was damn good too. We wish they had pies like this in Australia! Do you think you and Lara might start a bakery when come back home?5 stars

  6. Terence Carter says

    June 4, 2020 at 7:00 pm

    Thank you Frank, I’m gearing up to sell some products here Cambodia. I think the locals will get a kick out of my Aussie/Cambodian mash up!
    Cheers
    T

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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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