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Paprika Recipe Manager 3 Review. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Paprika Recipe Manager 3 Review – The Best App for Managing Your Recipes

Paprika Recipe Manager is the best solution I’ve found for storing recipes I treasure. The recent release of version 3 of Paprika is the best yet, resolving some of my complaints and bugs with the app on MacOS and iOS. There are now only two items left on my wish list for the Paprika Recipe Manager.

I do a lot of cooking here in our Siem Reap studios and I often get asked how I manage to keep my recipes together for Grantourismo. Up until a few months ago I was using MacGourmet Deluxe to manage my recipes. However, I was not completely happy with it and I don’t recommend it.

After undertaking a lot of research on recipe apps I changed my recipe manager to Paprika Recipe Manager and I’m so pleased I did. Here are the most important features I require in a recipe manager and why Paprika Recipe Manager met my criteria.

Paprika Recipe Manager 3 Review

Well Established and Frequently Updated Recipe Manager App

Moving between recipe managers is a world of hurt, so going with a new recipe manager app or one that hasn’t been updated recently is a huge risk. Paprika Recipe Manager 3’s recent update makes me think they’ll be around for the long haul.

Available on all Devices I Use with No Omitted Features

Paprika Recipe Manager is available for Mac, Windows, iOS, and Android. I use it on a Mac and iOS for my iPhone and iPad, so I can’t really comment on how the apps work on Windows or Android. For a Mac environment you only need to purchase a Mac license and one iOS license for multiple devices on your App Store account.

Paprika works wonderfully on all three devices and how I use them is pretty straightforward. I input and write recipes in Paprika on my MacBookPro, I cook using Paprika Recipe Manager on my iPad, and I shop using Paprika Recipe Manager on my iPhone.

Paprika Recipe Manager is super easy to use on my Mac, looks fantastic on my iPad when cooking, and I’m always pulling the iPhone out of my pocket when I’m shopping after I decide what produce and ingredients I want to cook with that night.

I have over 480 570 recipes in the app and it works great on all devices: fast, smooth and not buggy.

Easy Import of Recipes from the Internet

As I was about to import all my recipes from Grantourismo Travels I found using MacGourmet Deluxe’s ‘Get Recipe from Web’ feature too cumbersome to use.

Even with the recipe in the import window, every step (name, source, keywords, ingredients, directions etc) needed to be manually selected and imported and I could not find a workaround.

Paprika Recipe Manager not only imports data automatically, it’s pretty close to perfect in getting the right recipe elements in the right place.

Link and Format Recipes

Until the Paprika Recipe Manager 3, linking and formatting recipes were not a feature – and yet it was the feature I wanted the most. Where this comes in handy is where a recipe requires another recipe to be made as part of the final recipe.

For instance, if I’m making a Salade Niçoise, I’ll need a vinaigrette to dress the salad. With the latest version of Paprika Recipe Manager I can link to my Vinaigrette recipe from the Ingredients panel in the app.

After you’ve established this link, when looking at the Salade Niçoise recipe, the vinaigrette ingredient is highlighted as a link. Clicking the link takes you to the recipe and while you look at the recipe, you can ‘browse’ back to the Salade Niçoise recipe. This is a very handy feature and one I now use all the time.

The new formatting panel allows you to also format recipes with bold or italics. You might think that’s not really a big deal, but it really helps clarify a recipe that has several components. For example, a recipe like a passionfruit pavlova will have three components, the pavlova itself, the passionfruit curd, and a vanilla cream. Being able to separate these tasks in a recipe with sub-headings really simplifies how the recipe looks.

You can also now add photos to the Ingredients and the Directions sections. This is perfect for recipes like the pavlova, above. You might want to add a photo to show what a pavlova’s ‘stiff peaks’ look like. It’s also fantastic if you want step-by-step photos to go with the directions.

Pinning Recipes

Leading on from linking recipes, you can also ‘pin’ them, so that swapping between two or more recipes becomes a one-click action as the pinned recipes appear at the bottom of the app screens.

Multiple Timers for Recipes

This feature is simple, but so brilliant. Paprika basically looks for timings in your directions (such as 10 minutes) and adds a link to activate a pop-up timer. But even more useful is that you can set multiple timers – perfect for those multiple component recipes.

Scale and Convert Recipes

These are a great couple of features in this app. Scaling means exactly what it says, perfect for taking a dish for four down to two or up to sixteen. You can actually scale a recipe down to 1/8th of the original or up to eight times the original amount.

However, there is a little caveat. If you have an ingredient like ‘315 gm eggwhites (about 10)’ and halve the recipe, the ingredient will appear as ‘158 gm eggwhites (about 10)’, which of course is incorrect, it should read ‘(about 5)’. That’s a real programming challenge, I think.

Converting means you can convert from Metric to ’Standard US’ and vice versa, although I don’t know why Americans insist on still using the antiquated and illogical Imperial system. Leave your angry comment below.

Groceries

I don’t really use this feature that much currently as I tend to use the handy system where you bring up a recipe on your iPhone while shopping and touch on each ingredient to grey-out and strikethrough that item, indicating that you have it in your basket.

The grocery list will be fantastic if you’re making numerous tapas dishes or a Thai table with multiple dishes. You can add several recipes to a grocery list and it automatically adds up the total for a particular recipe ingredient that’s used twice or three times in recipes for the meal.

Other Features

Other features of Paprika are ‘Pantry’, ‘Meals’ and ‘Menus’. The Pantry section allows you to list what you have in your pantry. While this appears to take recipe management to a new level of pedantry, it’s actually brilliant because items you have in your pantry are automatically removed from shopping lists.

Another useful feature of the Pantry section is that it adds the date of purchase of the pantry item and also automatically adds the item to a category. So if you add caster sugar and corn flour to your pantry they are automatically added to the ‘Baking Goods’ section. Very smart programming and brilliant thinking.

The Meals section gives you the ability to add recipes to ‘breakfast, lunch, dinner or snacks’ and add the date that you intend to make it. Fantastic if you need to plan a week’s worth of meals for a weekly shopping. I think this would be great for busy families with lots of mouths to feed.

The last feature is Menus and it doesn’t do what I thought it would – allow you to construct a multi-course meal. Instead, it’s where you plan daily menus that can be put into the calendar function of Meals.

Feature Requests

I’d love Paprika to have a ‘Chef’s View’ like MacGourmet Deluxe. What this does is take away all other distractions when making a recipe. All there is on the screen is ingredients and directions in large type.

I also wish that Paprika would have either a database of nutritional information or link to one. Instead of having to go to a website that calculates nutritional information and cut and paste the ingredients in then add them to Paprika, the app should be able to auto fill the nutritional information section of the recipe.

Conclusion

I really have a thing for stylish design in apps and poor interface design makes me sad. MacGourmet Deluxe makes me sad as it’s just so dated and clumsy. Paprika makes me want to add recipes – and makes me want to cook them.

Visit the Paprika Recipe Manager Website.

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. Rob says

    November 6, 2018 at 8:08 am

    Good review. Thanks. I read the review because I was looking for comments about why the MacOS version is so expensive (in Australia) yet I downloaded both the iPhone and IPad versions for free. Let me clarify…I didn’t pirate them. They were a no-charge AppStore download. Even for Paprika 3. I love the app and use it often. Great when you’re in the grocery shops and you just pull out your iPhone to check the ingredients. I cook from the iPad version. The syncing between phone and iPad is faultless. I’ve used Paprika for years and I must say that the auto downloading from websites is much better than it used to be. I can’t remember the last time Paprika was unable to download a recipe. I’d put it on my Mac except the license charge is a little high for me.

  2. Peggy says

    July 9, 2020 at 3:35 pm

    Nice review! I’ve used Paprika for years and love it. You pointed out at least one feature I didn’t know about. I didn’t know we could now link in the ingredients to an actual recipe. That’s great!

    Just a thought, though. The grocery list feature works much better than having to look at each recipe you are going to make during the week, graying out the ingredients individually. That graying out feature is really to check off ingredients that you have put in the recipe. It really helps me, because I can day dream in the middle of meal prep and not know I was when I left off.

  3. Terence Carter says

    July 9, 2020 at 4:40 pm

    Hi Peggy,
    The ingredient linking feature is great, I love it.

    Until the pandemic hit, I used to shop everyday, look for the key ingredient I want to work with (fish, chicken, pork etc), look up a recipe and then see if I can get the rest of the ingredients during shopping. I’d grey out the individual ingredients as I shopped. I’ve never really got into the grocery list feature as I keep a grocery list in iA Writer which syncs to the cloud from my phone, iPad and MacBook Pro. So I can be cooking using the iPad with Paprika open and add an item to my current shopping list to my phone.

    As I’m often recipe testing whatever I’m cooking, I have a notepad open and are usually weighing each ingredient as I prep. Perhaps that’s how I should be using the greying out of ingredients feature!

    Thanks for your comment!

    T

    When I cook, I get everything out on a workbench and never bother greying out ingredients as I go.

  4. Scott says

    August 14, 2021 at 1:30 am

    I *really* wish there was a demo version for OS X; I really don’t like buying an app blind. Reading a description is totally different than hands-on–the latter will show you if there’s some quirk that drives you crazy.
    I’m currently using MacGourmet Deluxe, but it’s basically abandonware at this point, so I’ve given up on my hopes for new features, so I’d love to move on. But is it an improvement? One thing I’d wished for in MGD that I can’t tell if Paprika has: a sort of per-ingredient Notes field. E.g., as a place to list alternatives: “2 teaspoons dried oregano (or double that fresh)” or otherwise add other helpful comments to an ingredient.

    Question regarding conversions. How does it convert between English and metric? If one ingredient is 1 cup AP flour and another is 1 cup sugar, is Paprika smart enough to know that the respective weights for each are very different? I can see conversions between weights but conversions between weight (standard with metric) and volume (the standard for English) is tricky.

  5. Terence Carter says

    August 14, 2021 at 4:20 pm

    Greetings Scott, for me Paprika is a huge improvement.
    Listing alternatives is a problem for scaling (one of the features I use the most in Paprika when cooking), so I tend not to do it.

    In terms of conversions, I try to use grams or ml for everything these days – once again for consistency and any cup measurements are in metric (@ 250 mL).

    One problem that can come up is say writing 15ml of soy sauce and putting (1 tbsp) in the description of the ingredient because of you double the amount via scaling to 30ml, the (1 tbsp) measurement remains the same.

    I tend to be very detailed-oriented when importing recipes, correcting US measurements and temperatures to metric.

    When writing my own, I measure everything using scales now and this helps enormously when posting to our website because it makes the nutrition calculations easier.

    There are some features I don’t use at all, however, such as Pantry, Meals and Menus. Despite this, I think it’s a great app for what I use it for and the way I do recipe research on my Mac, cook with my iPad and shop with my iPhone it’s perfect for me.

    Cheers,
    T

  6. Nani says

    February 16, 2022 at 5:00 pm

    Coming to the party a little late, but I have two questions: Can you edit recipes that you import? I am always changing and adjusting recipes, so I would liek to be able to do that.
    What about creating new recipes? Is it only an import app?
    Thanks!

  7. Terence Carter says

    February 16, 2022 at 5:29 pm

    Hi Nani, Absolutely you can edit imported recipes. Once the recipe is in the app you can do anything to it.
    And yes, creating recipes from scratch is one of the main features of the app.
    I too make changes to recipes, but usually on my laptop, sometimes on iPad.
    I could not live without this app! I use it every day…
    Thanks for your questions!

  8. Ericrauten Berg says

    October 20, 2022 at 7:12 pm

    Coming to the party a little late, but I have two questions: Can you edit recipes that you import? I am always changing and adjusting recipes, so I would liek to be able to do that.
    What about creating new recipes? Is it only an import app?
    Thanks!

  9. Terence Carter says

    October 21, 2022 at 10:08 am

    Ericrauten,
    Not late at all! The app is still the best one out there.
    Can you edit recipes that you import?
    Absolutely. You can edit all recipes, regardless.
    What about creating new recipes?
    Of course. I do it every day.
    I generally create them on my MacBook Pro, shop for ingredients with my iPhone and make recipes using an iPad in the kitchen.
    It’s a fine app – could not live without it.
    Cheers,
    T

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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)

#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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