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Meatball Stroganoff Recipe for Juicy Meatballs in a Mushroom Gravy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Meatball Stroganoff Recipe for Juicy Meatballs in a Gently Spiced Mushroom Gravy

My meatball Stroganoff recipe combines recipes for two of my favourite Russian dishes, a spicy mushroom Stroganoff and juicy Russian meatballs called tefteli. It makes a deliciously comforting dish of Stroganoff meatballs that in winter can be served with mashed potatoes, pasta or rice and in summer can be lightened up with a fresh green garden salad.

If you’re fond of beef Stroganoff and its various iterations – from chicken Stroganoff to mushroom Stroganoff – and you’re also a devotee of meatballs (more meatball recipes here), then you’re going to adore this meatball Stroganoff recipe which makes the soft succulent Russian meatballs called tefteli that swim in the famous mushroom dish that’s something of a global phenomenon.

If you’re in the chilly southern hemisphere winter right now, then you probably won’t think twice about making my Russian meatball Stroganoff recipe. The dish is essentially juicy, tender and textured meatballs in a gently spiced mushroom gravy. It’s such a warming and filling dish, especially when served with creamy mashed potatoes, pasta or fries.

But I’ll happily tuck into a smaller serving of meatball Stroganoff in summer, too. During the warmer months, I’ll do as the Italians do – most Italian-style meatballs or polpetti are served with little else but a side of rucola – and I’ll enjoy this dish with a fresh green garden salad.

Now before I tell you more about my Russian meatball Stroganoff recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee, or buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about my meatball Stroganoff recipe.

Meatball Stroganoff Recipe for Juicy Meatballs in a Gently Spiced Mushroom Gravy

My mother and grandmother did not make this meatball Stroganoff recipe. I take full responsibility for this one. But I’m certain my baboushka, being a maker of addictively-delicious meatballs, would have approved and enjoyed this.

I grew up in the 1970s on mum’s fairly classic beef Stroganoff of melt-in-the-mouth slices of beef in a creamy gravy, served with dad’s chunky mashed potatoes. Aside from the mushrooms and onions, mum’s strog wasn’t too far removed in flavour from the earliest documented Russian beef Stroganoff recipe in Elena Molokhovets’ A Gift to Young Housewives, published in 1861.

As tasty as it is, Molokhovets’ recipe for Govjadina po-strogonovski s gorchitseju or beef in the Stroganoff style with mustard, includes little more than the tender beef, allspice, butter, salt, flour (to coat the beef), sour cream, bouillon, pepper, and Sareptskaja mustard. Her recipe didn’t list paprika nor the condiments that I love to include. They would come later.

While mushrooms and onions may well have featured in the original beef Stroganoff dish served in the grand dining room of the pink Stroganoff Palace in St Petersburg in the late 1700s, they didn’t appear in the early beef Stroganoff recipes for another century or so. And there’s no sign of a meatball Stroganoff recipe.

That doesn’t mean Russians weren’t already eating beef stews or beef and mushroom stews – there are detailed instructions for preparing beef stews using every bit of the cow in Domostroi: Rules for Russian Households in the Time of Ivan the Terrible, first published in 1533 – and mushrooms feature heavily, fresh, dried, pickled, boiled, baked, and fried in butter; in pies, pastries, patties, fritters, tarts, dumplings, soups, and stews.

In 1899, Pelageya Aleksandrova-Ignatieva’s beef Stroganoff recipe in her Practical Guide to the Basics of Culinary Arts called for beef tenderloin, butter, tomato paste, sour cream, beef broth, fume (an aspic-like bone broth), sausage, onion, salt, pepper, and Kabul sauce. But still no mushrooms in her Stroganoff. Nor a meatball Stroganoff recipe.

Kabul sauce – or Soy Kabul sauce or Mogul sauce – was also listed as an ingredient in an Olivier salad recipe published in the March 1894 issue of the Russian culinary magazine Наша пища or Our Food, edited by M Ignatiev.

Meatball Stroganoff Recipe for Juicy Meatballs in a Mushroom Gravy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Substitutes were suggested in the form of imported sauces produced by John Burgess & Son and Crosse & Blackwell, which could very well have included any of their popular condiments – everything from Burgess & Son’s Essence of Anchovy to Crosse & Blackwell’s fish sauce and mushroom ketchup.

Said to have been a brown colour, Kabul sauce (also spelt Cabul Sauce) was described as a sweet and sour, umami-rich condiment likened to Worcestershire sauce. While ingredients varied between recipes, they typically included any combination of ‘soy’ or fermented soya beans, mushrooms, various spices, peppers, cayenne, anchovies and even oysters. Some later recipes substituted Kabul/Mogul sauce for soy sauce.

Russians soon began manufacturing various versions of the condiment, one of which was called Kabuli. Apparently renamed Cabuli after the Russian revolution, it remained throughout the Soviet era, when it was mentioned in recipes in Soviet cookbooks such as the Book of Healthy and Tasty Food, first published in 1939.

I haven’t yet been able to determine exactly when, but, at some stage during the mid-20th century, the sauce was renamed or substituted for Yuzhny or South Sauce or Southern Sauce, recipes for which typically called for tomatoes, onions, garlic, salt, distilled vinegar, spices, raisins, and apple or other fruits. The colour of this sauce was said to be more red than brown.

Aside from the fact that one recipe I spotted included Madeira wine and another salted liver, the sauce is remarkably like ketchup or tomato sauce, which typically includes tomatoes, onions, garlic, salt, vinegar, sugar, and spices, among other ingredients.

And that, dear readers, is my justification for including spices, fish sauce, dark soy sauce, and tomato sauce in my meatball Stroganoff recipe and other Stroganoff recipes. Meatballs are ancient and meat patties or kotlety also feature in Domostroi. Just don’t ask me when meatballs in the gently spiced mushroom gravy that distinguishes Stroganoff first appeared. Not yet, anyway. I only have a few tips to making my Russian meatball Stroganoff recipe as the recipe instructions are super detailed.

Meatball Stroganoff Recipe for Juicy Meatballs in a Mushroom Gravy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Meatball Stroganoff Recipe

Just a few tips for you to making my Russian meatball Stroganoff recipe, beginning with the meatballs.

When comes to seasoning the meatball mixture with spices and sauces, if you don’t normally cook with a lot of spice or condiments such as fish sauce, start with half my suggested measures then either fry or microwave a little of the mixture to cook it, try it, then adjust the seasoning to your taste.

Adding spices and seasoning gradually and tasting throughout the cooking process is super important. Not only because we all have different palates, but different products can taste vastly different to each other, and fish sauce is a great example, with some brands being so much saltier than others.

I’ve recommended dark soy sauce in my meatball Stroganoff recipe, but if that’s too intensely flavoured for you, go with light soy instead. And if you’re not a fan of the funky flavours of fish sauce, simply leave it out. In addition to umami, fish sauce adds salt, so you may need to increase the salt a little. Taste and adjust as you go.

Do make the meatballs first, so you can refrigerate them and they can firm up while you’re making the mushroom Stroganoff gravy. The meatballs will then hold their shape better when you fry them.

The mushroom gravy can then be simmering away and reducing while you are frying the meatballs. After you fry the meatballs, a batch at a time, you can then transfer them to the mushroom gravy. The meatballs will soak up the flavour of the gravy while the gravy in turn will be infused with the flavours of the meatballs.

While I usually serve mashed potatoes or shoestring fries with my Stroganoff dishes, I plate this meatball Stroganoff with pasta in the cooler months and pair it with a crisp green garden salad in warm weather. Garnish the meatballs in fresh fragrant dill and serve with gherkins and sour cream. Enjoy!

Meatball Stroganoff Recipe for Juicy Meatballs in a Gently Spiced Mushroom Gravy

Meatball Stroganoff Recipe for Juicy Meatballs in a Mushroom Gravy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Meatball Stroganoff Recipe for Juicy Meatballs in a Gently Spiced Mushroom Gravy

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This Russian meatball Stroganoff recipe combines recipes for two classic Russian dishes, a spicy mushroom Stroganoff and juicy Russian meatballs called tefteli. The result is a deliciously comforting dish of Stroganoff meatballs that can be served with mashed potatoes, pasta or rice in winter an autumn or with a garden salad in summer and spring.
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Course: Main
Cuisine: Russian
Servings: 6
Calories: 701kcal
Author: Lara Dunston

Ingredients

Meatballs
  • 1 cup jasmine rice steamed
  • 1 tbsp olive oil
  • 125 g onion finely diced
  • 1 garlic clove minced
  • 250 g ground pork
  • 250 g ground beef
  • 150 g carrot grated
  • 2 tsp sea salt
  • 2 tsp white pepper
  • 1 tsp white sugar
  • 1 tsp ground paprika
  • 1 tsp allspice
  • 1 egg whisked
  • 100 g plain flour or as needed
Mushroom gravy
  • 2 tbsp butter
  • 1 large onion roughly chopped
  • 2 tbsp olive oil
  • 125 g brown mushrooms sliced in halves or thirds depending on size
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp allspice ground
  • 200 ml sour cream
  • 100 ml cream
  • 150 ml beef stock
  • 1 tbsp wholegrain mustard
  • 1 tsp ketchup (tomato sauce)
  • 1 tsp dark soy sauce
  • 1 tsp fish sauce
To fry the meatballs and finish
  • ½ cup vegetable oil
  • 100 ml sour cream
  • ½ tsp salt or to taste optional
  • 10 g fresh dill , roughly chopped

Instructions

  • If you don’t have leftover rice in the fridge, steam a cup of rinsed jasmine rice in a rice cooker. When done, loosely spread the rice over a large tray and set aside to cool.
  • Make the meatballs: in a small, deep frying pan over medium heat, heat a tablespoon of olive oil and fry the finely diced onion until soft, then add the garlic and fry until fragrant, and transfer to a mixing bowl.
  • To the same bowl, add the pork, beef, cooked rice, carrot, egg, a teaspoon each of sea salt, white pepper, sugar, ground paprika, and allspice, and combine until everything is just incorporated but don’t over-mix. Scoop out half a teaspoon of mixture and microwave it or fry it in a little oil, let it cool, try it, and adjust the seasoning or spices to your taste.
  • Sift some plain flour onto a small plate and over a large tray and, using a tablespoon and digital kitchen scales, scoop out a spoonful of minced meat mixture and weight it, aiming for around 38-40 g, roll it a few times between your hands to form a round meatball, roll it in the flour, and place it on the large tray. Don’t over-roll: you want the mixture loose. Repeat until you’ve used all the mixture and have around 20 meatballs then slide the tray into the fridge.
  • Make the mushroom gravy: in a cast iron skillet or large pan over medium heat, melt a tablespoon of butter and gently fry the chopped onion until translucent and soft, then scoop out and set aside.
  • To the same pan, add another tablespoon of butter, sliced mushrooms, sea salt, black pepper, ground allspice, and two tablespoons of olive oil, then turn up the heat, sauté the mushrooms until soft, then set aside with the onions.
  • Turn the heat down to low, add the sour cream and cream, stir until warm, slowly adding the beef stock, stirring to combine, then return the onions and mushrooms to the pan, add the mustard, ketchup, soy sauce, and fish sauce, stir to combine, and gently simmer.
  • To fry the meatballs: in the small deep frying pan over high heat, heat half a cup of vegetable oil until hot, then, using long tongs, transfer 5-6 meatballs to the pan (ensure they’re not touching) and fry until brown, rotating the meatballs a few times until evenly coloured, then transfer them to the mushroom gravy. Repeat, frying the meatballs in batches until all are in the pan.
  • To finish: add 100 ml sour cream to the gravy, stir to combine, taste, add more salt or spice if needed, then simmer the meatballs on low for ten minutes or so to soak up the flavours. Plate with pasta, mashed potato or crispy shoestring fries, garnish with fresh dill, and serve with sides of gherkins, additional sour cream and a crisp Russian garden salad.

Nutrition

Calories: 701kcal | Carbohydrates: 51g | Protein: 23g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1632mg | Potassium: 696mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5189IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 3mg

Please do let us know in the comments below if you make my meatball Stroganoff recipe as we’d love to know how it turns out for you.

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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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