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Our Favourite Home-Cooked Comfort Food Recipes We Make In Between Travels. Lasagne Bolognese al Forno (L), Tagliatelle al Ragù Bolognese (R). Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Our Favourite Home-Cooked Comfort Food Recipes We Make In Between Travels

When we return home after a trip away that has inevitably involved lots of local eating, no matter which part of the planet we are living on or what the season, I take to the kitchen and make our favourite home-cooked comfort food recipes.

It’s been a crazy year. We honestly don’t know where it’s gone. It’s July, but it seems like it was January yesterday. The months have flown by at a dizzying speed. Things started to get a little mad in March when I had to go to Vietnam on a photography assignment for a travel magazine to do a country-long shoot in less than two weeks.

Lara took on what turned out to be the guidebook project from hell. As most of you know, we worked as guidebook authors for many years so we rarely update guides these days unless it’s a book on a place we love. The project seemed straightforward, but of course the easy-looking ones never are.

After two months on the road in Northern Thailand and Myanmar, we returned to Siem Reap and raced against the clock to complete the work before we had to lead our culinary travel writing and photography tour with Backyard Travel. Once that was done, Lara worked frantically to get other assignments out of the way before an old friend arrived for a visit.

Before they’d even gone I was on a plane to Bangkok, and Lara was on another a day later, to spend time in the kitchen at Nahm shooting the Noma team for the Gelinaz! Shuffle. After a week of eating wonderful Thai and Chinese food, we’re home in Siem Reap and… we’re craving home-cooked comfort food classics.

Whenever we return home after a trip that’s inevitably involved lots of local eating – even when we’ve been eating food we’ve absolutely loved, like the myriad cuisines of Myanmar, which we’re going to be writing a lot more about – we still find ourselves craving a few staple comfort food classics that I like to make.

They’re homely, they make for great aromas in our apartment, and they’re versatile – we can often get two or three meals out of the one batch of cooking, which is perfect for us as we’re usually busy working on the stories or books we’d gone away to research and are busy trying to meet several deadlines.

Here are our favourite home-cooked comfort food recipes – along with some of the challenges we have making them here in Cambodia.

Home-Cooked Comfort Food Recipes – the Food We Cook at Home in Between Trips Away

Ragù Bolognese

My slow-cooked ragù Bolognese is a Northern Italian classic that takes a good four to five hours to make but while it’s on the stove it produces some of the best aromas you can fill a kitchen with. 

The first night we’ll have tagliatelle al ragù (whenever I see ‘spaghetti Bolognese’ in a cookbook or on a menu I steer clear) and while serving it up I’ll have to force myself to limit how much ragù I put on each plate, which isn’t as easy as it sounds, because it looks, smells and tastes so good.

While I always used to make my own tagliatelle, I can’t seem to find the perfect flour here in Siem Reap to make my own so I’ve mostly been using shop-bought dried pasta. Luckily, we can get some decent Parmigiano Reggiano here, although I have to force myself to limit how much I eat before grating it! It truly is the king of cheeses for me.

On the second night we’ll make lasagne alla Bolognese using the rest of the ragù. It’s a tradition that I make a good béchamel sauce before Lara painstakingly assembles the lasagne. The next day we have to force ourselves to limit how big a slice we have each for lunch to avoid a food coma.

Chilli con Carne

A big old bowl of chilli con carne is another favourite comfort food when we’re at home and has been for more years than we care to remember. Like the ragù, it’s a four to five hour process to make, but again the spices I use in the chilli fills the apartment with amazing aromas while it’s simmering on the stove.

Unlike the ragù, I don’t stick to a set recipe for the chilli. Once past the base set of ingredients I’ll wing it by tasting it every half an hour or so and adjusting the heat level as I go. Unlike the recipe we’re linking to – which is fantastic – we always put beans in our chilli, because we ain’t in Texas, and we like the extra body and texture that it gives to the dish.

It’s difficult to get decent sour cream in Siem Reap, so if I’m making a batch of chilli, I’ve already made a batch of sour cream to go with it. Corn chips, oddly enough, are fantastic here, as there’s a local company that makes them for restaurants and we can get an enormous catering sized bag for US$10 that lasts us weeks.

After our big old bowl of chilli con carne, the next day we’ll use the chilli to make another Tex-Mex comfort food classic: nachos. It’s one of our guilty pleasures and something Lara likes to make, despite the fact that she prepared thousands of plates of nachos at one of the cafes she worked at during her university years.

Lara would actually prefer to make Mexican chilaquiles of the sort she used to love to eat in Mexico City if she had a choice, however, it’s impossible to get genuine Mexican queso blanco (white cheese) here and feta is no substitute, despite what the recipes say.

For us, a good nachos has to have the cheese melted all the way through, a good scoop of the chilli on top, and plenty of sliced jalapeños, black Spanish olives, spring onions, home-made fresh salsa, guacamole if avocados are available, and a good dollop of sour cream.

If following bowls of chilli con carne with nachos is a bit too heavy, we’ll make American-style Tex-Mex tacos instead – and once again, only because it’s impossible to find authentic Mexican corn tortillas here (for obvious reasons). If there’s any chilli left after that, I’ll make some quick quesadillas for lunch using the soft Tex-Mex tortillas the following day. Those few meals usually satisfy our cravings for a while.

Roast Chicken

Another favourite comfort food recipe that fills the apartment with mouthwatering smells is a classic roast chicken with mash or potatoes.

I used to believe in the saying that a restaurant diner who can’t decide what they want to eat will always go for the chicken dish. Until we ate at Bistro Guillaume in Melbourne a few years ago and chef Guillaume Brahimi insisted we try his roast chicken with Paris mash and chicken jus.

It was so good, it was like trying chicken for the first time: a good crispy golden skin, perfectly-cooked juicy chicken meat, and the most divine creamy mash and flavourful chicken jus we’ve ever tasted. It was out of this world.

I’ve tried many different recipes over the years, but the most important thing is to have the bird dry inside and out, seasoned with salt inside and out, and at room temperature. I have to have my crappy oven pre-heated to as hot it can go, but if you have a great oven that’s probably too hot.

Sometimes I place butter and thyme under the skin, sometimes I don’t. Sometimes I stuff the cavity, sometimes I don’t. It all depends on what we’re serving it with and what we’re in the mood for. The one thing that never changes is the cooking method. And I never make it without making chicken jus – it’s magic.

The next day we’ll make the best chicken sandwiches in the world – if we’ve managed to track down a bottle of Hellmann’s Mayonnaise, which is sometimes hard to find here.

If there’s any chicken left after that we’ll make some toasted sandwiches with chicken and melted cheese — perfect for a rainy monsoon day. Our cat, Pepper, also loves the leftovers that we feed her before the bones go into the stock pot to make some chicken stock that I’ll freeze – perfect for the next time I make chicken jus.

What are you favourite home-cooked comfort food recipes that you make when you return home after a trip abroad eating local food?

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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.

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  1. Felicia says

    August 31, 2015 at 11:36 pm

    I’m hosting a ‘family and friends’ dinner next week. I’ve been searching through the cookbooks but nothing is jumping out at me.
    Your Roast Chicken with mash and chicken jus sounds like the perfect, homely meal that everyone will enjoy.

  2. Lara Dunston says

    September 1, 2015 at 6:53 pm

    Thanks, Felicia! It is delish! Very traditional though depending how big your group is you’d probably need a couple of chickens. What about a fresh pasta with a few simple seasonal ingredients instead? Thanks for dropping by!

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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 
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#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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