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Crab Omelette Recipe for a Very Decadent Weekend Eggs Dish

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This crab omelette recipe makes for a decadent weekend eggs dish that's perfect if you’re just back from an early morning shop at the fish markets, armed with luxurious fresh crab meat. This crab omelette is a little sweet, a little spicy, and very, very moreish. I thought I'd opt for a crab omelette recipe ...

Ruining Amok, The Corruption of Cambodia’s National Dish

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Amok trei or fish amok is a steamed fish curry with a mousse-like texture. Travellers to Cambodia are told the must-try specialty when visiting the Kingdom is fish amok. But how do you know that what you're eating is an authentic rendition of this national dish? And does it matter? Ruining Amok, The Corruption of Cambodia's National Dish Most ...

Butaniku No Kakuni Recipe – Japanese Slow Simmered Pork Belly Dish

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This Butaniku no kakuni recipe makes the Japanese slow simmered pork belly dish. While I've been making a simpler version of this for years, this unctuous iteration comes from Japanophile Jane Lawson's cookbook Zenbu Zen – Finding Food, Culture and Balance in Kyoto. The first time I sampled Butaniku no kakuni at a little Japanese izakaya joint, ...

Prahok, the Secret Ingredient of Cambodian Cuisine

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Prahok is the most distinctive ingredient in Khmer cooking alongside the Cambodian curry paste called kroeung. This chunky, grey, visually unappealing, fermented fish paste is used by every Khmer cook to add depth of flavour to just about every dish in their Cambodian cuisine repertoire. Most visitors to Cambodia don’t have to fear this pungent fermented ...