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Quick Pickled Red Cabbage Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Quick Pickled Red Cabbage Recipe for Piquant Purple Pickles to Pep Up Any Meal

This easy quick pickled red cabbage recipe makes piquant purple pickles to pep up any meal. These delightfully zesty refrigerator pickles are the perfect topping for tacos, a bright filling for burgers or a tangy accompaniment to toasted sandwiches. Whether you use this red cabbage quick pickle as a side, garnish or condiment, it’s very versatile and you can easily adapt the flavour to your palate.

If you liked our Mexican quick pickled onions recipe, you’re going to love this Mexican quick pickled red cabbage recipe for col roja en escabeche, col lombarda en escabeche or col morada en escabeche, all of which mean red cabbage or purple cabbage in escabeche. ‘Col’ is cabbage and ‘escabeche’ refers to the process of ‘cooking’ in an acidic marinade of vinegar and water to which salt, pepper, maybe sugar, and perhaps herbs and spices, such as bay leaves and oregano are added.

Despite sharing this recipe for quick pickled red cabbage because we’ve suggested it as a topping or accompaniment to many of our Mexican recipes, I left ‘Mexican’ off the title this time, because pickles have a long history of being made all over the world. An Egyptian pickles recipe doesn’t differ all that much from a Russian pickles recipe, which isn’t all that different to a Cambodian pickles recipe.

Before I tell you more about pickles and this Mexican quick pickled red cabbage recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with Terence’s images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or 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. Now let me tell you all about this Mexican quick pickled red cabbage recipe.

Quick Pickled Red Cabbage Recipe for Piquant Purple Pickles to Pep Up Any Meal

My mother is Russian which means as a child I was munching on dill pickles and rollmops – pickled herring fillets – as soon as I could eat solids. Russians are pickle fanatics, which is why you see a dish of gherkins (pickled cucumbers) in almost every Russian recipe shot on our site. The only meal Russians don’t eat pickles with is dessert.

Perhaps that’s why cuisines with a pickling culture have always appealed to me, whether it’s Eastern European or Arabic or Southeast and East Asian cuisines, if there are pickles and preserves involved, I’m exploring it, cooking it and eating it.

So while I wanted to share this Mexican quick pickled red cabbage recipe so you could make these purple cabbage quick pickles as a side dish for some of the Mexican breakfast recipes we’ve been sharing, such as this chicken tinga taco recipe, you could really use these pickles with other dishes. 

Red cabbage pickles can be found in Turkish cuisine, Lebanese cooking, Japanese food, Chinese cuisines, and more. Pickles are truly global.

While all quick pickles share a few ingredients – vinegar or citrus juice, salt and perhaps pepper, and maybe sugar – what sets pickles apart from one cuisine to the next is, firstly, the use of water (some pickling cultures use it, some don’t) and, secondly, the herbs and spices.

The differences can be subtle and overlapping, too. In a jar of Russian pickles there’s always dill, often garlic. Mexican pickles generally include Mexican oregano and a bay leaf. Middle Eastern pickles use bay leaves too and Egyptian pickles sometimes include dill and garlic. Pickles around the world are ‘same same but different’ as they like to say here in Southeast Asia.

I should say: I know I’m using red cabbage and purple cabbage interchangeably (sorry), but they’re really the same thing. Red cabbage is mostly used for what I’d personally call purple cabbage, but when fresh the cabbage is very much a dark purple, which transforms into a magenta when first pickled, then the longer it’s left to pickle it softens into a purplish-red.

I only have a few tips to making this quick pickled red cabbage recipe.

Quick Pickled Red Cabbage Recipe. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making This Quick Pickled Red Cabbage Recipe

Just a few tips to making this quick pickled red cabbage recipe but they’re important tips. Firstly, make sure your jars are super clean. We like these vintage mason jars and clip-top Kilner jars, but we also save jars for recycling, which we use, sterilising them before we pickle.

When it comes to vinegar, the key ingredient, we recommend a cider vinegar or distilled white vinegar, for this quick pickled red cabbage, or even a combination of the two. But the vinegar you choose should depend upon the cuisine you’re making. If you’re not serving these pickles with Mexican food, consider rice vinegar, if you’re making Asian food; wine vinegar, made from wine grapes, for any of the European cuisines; or malt vinegar, if you’re making english pickles. 

Salt is also important. We recommend sea salt or Kosher salt. We don’t recommend fine grained table salt or iodised salt as this generally contains potassium iodide, dextrose and chemicals such as calcium silicate, sodium silicoaluminate, etc. If you’re not sure what kind of salt you have, stir a little in a glass of water. If the water is a bit cloudy, it’s table salt, and it will muddy your pickling liquid, while the potassium iodide can cause the pickles to darken in colour.

These quick pickles are called refrigerator pickles for a reason. They must be kept in the fridge. You can’t store these pickles in your pantry, as you can pickles that have gone through a bathing/canning process. And while you’re not storing them long-term, it’s still advisable to sterilise the jars.

‘Quick’ pickles also suggests that these pickles don’t last long, but how long exactly do quick pickles last? Some pickling experts recommend that this style of quick pickles should be used in a few days to a week maximum.

We live in a country where pickling is a key component of the culinary culture and locals are pickling all the time and I can assure you that many of my friends are not paying attention to how long pickles are sitting in their kitchen. One chef friend told me they’ll keep for several weeks, up to a month – or two.

The advice of health authorities regarding the longevity of refrigerator pickles tends to be to keep them anything from a few days to a few weeks, as long as they’re kept in a sterilised jar and they are in a refrigerator. Our current batch of quick pickled red cabbage is now a few weeks old and hasn’t gone bad and are still tasting delicious. But you should use your best judgement.

Lastly, if you don’t eat a lot of pickles and aren’t used to the tart taste, you could make the pickle brine in a separate jar, taste your pickle brine, and then adjust the seasoning before you add it to the jars. We all have different palates. While this is just perfect for me, Terence found it a little sharp. If you do, too, add a little more sugar.

But keep in mind when adjusting quick pickled red cabbage recipe that these pickles are not usually eaten on their own. They’re eaten with other flavours and textures to which they should provide contrast. 

Quick Pickled Red Cabbage Recipe

Quick Pickled Red Cabbage Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Quick Pickled Red Cabbage Recipe

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This easy quick pickled red cabbage recipe makes delightfully zesty refrigerator pickles that are a perfect topping for tacos, a filling for burgers or an accompaniment for toasted sandwiches. Whether you use this red cabbage quick pickle as a side, garnish or condiment, it's very versatile and you can adapt the flavour to your palate.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Condiment, Garnish, Side Dish
Cuisine: Mexican
Servings: 2 200ml Jars
Calories: 154kcal
Author: Lara Dunston

Ingredients

  • ½ head of red/purple cabbage finely sliced
  • 4 bay leaves
  • 2 tsp sea salt
  • 2 tsp caster sugar
  • 1 tsp black peppercorns
  • 300 ml distilled white vinegar or cider vinegar
  • 4-6 limes juice only

Instructions

  • Divide the finely sliced red/purple cabbage between the jars.
  • Pop a couple of bay leaves in each jar and then divide the salt, sugar and black peppercorns evenly between the two jars.
  • Add the white vinegar or cider vinegar and squeeze in the juice of the limes into each jar.
  • Taste the brine with a clean spoon and adjust seasoning as necessary then, with a new spoon, taste again. Alternatively, make your pickle brine in a separate jar, then, when you’re happy with the seasoning, pour the brine into the jars, screw the lids on, and shake each jar so everything is combined.
  • The sliced red/purple cabbage should be covered but if not, top up with more lime juice or vinegar, so the cabbage is covered, shake again, then screw the lids on and refrigerate for at least an hour before serving, although they’re best left overnight.

Nutrition

Calories: 154kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2388mg | Potassium: 680mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2432IU | Vitamin C: 159mg | Calcium: 161mg | Iron: 3mg

Please do let us know in the comments below if you made our quick pickled red cabbage recipe for piquant purple pickles as we’d love to know how they turned out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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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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