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Authentic Nom Banh Chok Recipe for Cambodia's Beloved Khmer Noodles. Recipes with lemongrass. What to Cook this Weekend. 22 most popular recipes of 2022. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Best Recipes with Lemongrass to Soothe, Calm, Heal, Boost Your Immunity and Lift Your Mood

Add our best recipes with lemongrass to your repertoire for their fragrance and flavour, as much as for the soothing, calming and healing effects of lemongrass. Used in traditional medicine for thousands of years, modern research has shown that lemongrass also has antioxidant, anti-inflammatory and antimicrobial properties that may help fight disease and boost your immunity.

Southeast Asian cuisines feature countless recipes with lemongrass. Fresh lemongrass is an essential ingredient in the herb and spice pastes that form the basis of so many Southeast Asian soups, stews and curries, which are also used as a marinade for grilled meats. It’s also used to flavour seafood and salads, and used as a garnish.

Not only is lemongrass key to aroma and flavour, it has been used in Asia for its soothing and healing properties in traditional medicine for thousands of years. It’s used as a folk remedy to help boost immunity, aid digestion, heal an upset tummy, soothe stomach cramps, work as a diuretic, and more generally to calm and uplift the mood.

Lemongrass is also increasingly being used in modern medicine. Research has found that lemongrass contains antioxidants that fight free radicals that can cause disease; antimicrobial properties that can work against several types of bacteria and help fight tooth decay and treat oral infections; and anti-inflammatory properties that may play a role in helping to prevent strokes, heart disease and cancer. Of course, you should consult first a medical specialist for advice.

Before I tell you about our recipes with lemongrass, 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 you could 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 any 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 our recipes with lemongrass.

Recipes with Lemongrass to Soothe, Calm, Heal, Boost Your Immunity and Lift Your Mood

As our best recipes with lemongrass below indicate, lemongrass is used extensively in Southeast Asian cuisines, in Cambodian cuisine, Thai cuisine, Vietnamese cuisine, Lao cuisine, and the cuisines of Myanmar.

Lemongrass, as you’d expect from its name, looks like a long tall grass and typically grows together in large clumps. Also known as citronella for its citrusy fragrance and fresh lemony flavours, lemongrass is an aromatic ingredient integral to the cuisines of northern Southeast Asia – to those of Cambodia, Thailand, Vietnam, Laos, and Myanmar.

If you’ve travelled to Southeast Asia, you would have spotted lemongrass somewhere. It’s absolutely everywhere, growing in the yards of homes, in the gardens of hotels, even by the side of the road, and sold in markets in big bunches of long stalks that are white at the root and gradually cycling through pale shades of lemon, lime and green.

Aside from cooking, in Southeast Asia lemongrass is most commonly offered in the form of hot soothing lemongrass tea or a chilled lemongrass drink. Hotel staff here in Siem Reap offer guests a cold lemongrass refreshment on their return from a day out climbing temples to soothe weary bodies and reduce aches and pains.

Hotel staff will also bring you a hot steaming lemongrass tea to help you sleep if you complain of jet-lag, to calm you if you’re feeling stressed from the challenges of travel, or to boost your immunity if you’re feeling a bit off.

You’ll also be handed lemongrass tea before and after a treatment or massage at a spa, where lemongrass is also used as an essential oil in aromatherapy to perfume the air, promote calm, restore your spirits, and uplift your mood. You might also spot lemongrass in herbal balms, natural soaps, and insect repellents.

While fresh lemongrass is best when it comes to cooking and is readily available here in Southeast Asia, it might not be as accessible where you live. It’s easy to find in Australia, trickier in Europe. Friends in the USA report that frozen lemongrass is sold in specialist Asian grocery stores and supermarkets.

If you can’t find fresh lemongrass, in that case, you can use ground lemongrass, which is pounded from dried lemongrass, and lemongrass powder, which is simply the finest ground lemongrass.

Recipes with Lemongrass to Soothe, Calm, Heal, Boost Your Immunity and Lift Your Mood

Homemade Japanese Furikake Recipe With Southeast Asian Flavours to Spice Up Your Rice

This homemade furikake recipe with Southeast Asian flavours makes the umami-rich Japanese rice seasoning with a tropical Southeast Asian twist.

Traditional furikake ingredients such as white and black sesame seeds and toasted nori are combined with dried Southeast Asian spices and ground herbs, including lemongrass powder.

If you don’t have a pantry filled with Asian essentials, look for these ingredients at your nearest Asian market or supermarket, specialist Asian grocery store or order them online.

Black and white sesame seeds can usually be found at any supermarket, not necessarily an Asian specialist, but lemongrass powder (finer than dried lemongrass) can be tricky to find, depending on where you live.

It’s worth the search. This is completely addictive and brightens so many dishes, from steamed rice to ramen noodles.

Homemade Furikake Recipe With Southeast Asian Flavours to Spice Up Your Rice

 

Cambodian Spicy Roasted Peanuts Recipe with Chilli, Kaffir Lime Leaves and Lemongrass

This Cambodian spicy roasted peanuts recipe is a perfect snack for any holiday season, a great accomplice to partner with a cold beer or a potent spiced Negroni.

When you go out to a good bar in Cambodia, especially in Siem Reap, you’ll probably be served two or three small dishes of nibbles with your drinks.

Typically, you’ll get crispy purple taro and orange sweet potato chips, maybe crunchy banana chips, and perhaps some mini crispy rice cakes.

If you’re lucky, you’ll also get a bowl of these Cambodian spicy roasted peanuts with chillies, kaffir lime leaves, lemongrass, and garlic. These are aromatic, spicy, salty, and sweet. Cambodia in a nutshell, so to speak.

Cambodian Spicy Roasted Peanuts Recipe with Chilli, Kaffir Lime Leaves and Lemongrass

 

Khmer Yellow Kroeung Recipe for Cambodia’s Essential Herb and Spice Paste

This Khmer yellow kroeung recipe makes Cambodia’s herb and spice paste called kroeung, an essential ingredient in Cambodian food. It gets its yellow colour from fresh lemongrass and turmeric, which are pounded into a paste in a good-sized granite mortar and pestle with the other fresh ingredients.

The yellow kroeung is the most basic and most versatile of the main herb and spice pastes used in many classic Cambodian dishes, such as samlor machou kroeung sach ko, a sour beef soup with morning glory, and the steamed fish curry called amok trei.

It’s used as a marinade for charcoal-grilled beef skewers and as an ingredient of prahok k’tis, the ubiquitous Khmer dip made with prahok (fermented fish), minced pork, coconut milk, and pea eggplants.

As with any herb and spice paste, when you are starting to pound the fresh ingredients in the mortar and pestle, start with the hardest ingredients and gradually grind in the softer ingredients.

You can make a big batch as it will keep well in a sealed tupperware container in the fridge. You can also freeze it.

Khmer Yellow Kroeung Recipe for Kroeung Samlor Machou, Cambodia’s Essential Spice Paste

Traditional Khmer Raw Fish Salad Recipe for the Cambodian Style Ceviche Called Phlea Trei

This traditional Khmer raw fish salad recipe for phlea trei makes a Cambodian ceviche usually made with a local firm white fish ‘cooked’ in citrus juice.

It’s an ancient Khmer dish that feels contemporary, which is why it can be found on the menus of Cambodia’s finest Cambodian restaurants.

We use salmon for this modern take on an ancient dish, which, while not local, is much-loved by Cambodians.

The dressing we’re using is fairly traditional, aside from a couple of additional ingredients, such as lemongrass and kaffir lime leaves and zest – which while still Cambodian ingredients, are not usually used in a classic Khmer raw fish salad recipe.

Traditional Khmer Raw Fish Salad Recipe for the Cambodian Style Ceviche Called Phlea Trei

 

Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles

Our authentic nom banh chok recipe for Cambodia’s beloved ‘Khmer Noodles’ makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow-green coconut-based fish gravy.

The spice paste is distinguished by aromatics such as lemongrass and kaffir lime, and is garnished with foraged wild leaves, aromatic herbs and edible flowers so intrinsic to Cambodian cuisine for fragrance and flavour, as much as they create a feast for the eyes.

Nom banh chok refers to both the fresh ever-so-lightly-fermented rice noodles that are still hand-made by artisanal noodle makers all over Cambodia, just as they’ve always been made, as well as the delicious breakfast noodle dish itself.

Nom banh chok is ‘Cambodia in a bowl’ for me and is perhaps my most favourite Cambodian dish, one of my favourite Southeast Asian noodle dishes, and easily one of our favourite recipes with lemongrass.  

Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles

Cambodian Fish Cakes with Lemongrass and Kaffir Lime Recipe for Prohet Trei Kroeung

This Cambodian fish cakes recipe makes prohet trei kroeung in Khmer, deliciously light fish cakes that are fragrant with lemongrass and kaffir lime, and have a little crunch courtesy of that fresh lemongrass.

Easy to make, these fish cakes are terrific as a snack, appetiser, picnic stuffer, or finger food if you’re entertaining.

There are variants of these fish cakes found right across Southeast Asia. Readers are probably more familiar with Thai fish cakes.

These fish cakes are distinguished by their texture and flavour, thanks to the Cambodian herb and spice paste.

Cambodian Fish Cakes With Lemongrass and Kaffir Lime Recipe for Prohet Trei Kroeung

 

Grilled Corn on the Cob with Lime Butter and Lemongrass Mayonnaise Recipe

This grilled corn with lime butter and lemongrass mayonnaise recipe is my favourite grilled corn on the cob recipe.

Depending on the weather, Terence might grill the corn over a traditional clay brazier as most Cambodians do at home and on the streets. He loves to use these coconut charcoal BBQ briquettes for that job.

Otherwise, he’ll use a stovetop Korean BBQ grill pan or I will char-grill the corn on the cob on our griddle pan on the stove.

We buy our lemongrass powder and other ground herbs from Siem Reap’s Old Market, however, iff you’d like to make your own, you’ll need to finely chop some lemongrass stalks, spread the slices out on an oven tray covered with baking paper and bake on low heat until the lemongrass is dry and brittle (around 60-90 minutes).

Remove the tray and once the dried herbs have cooled down, grind the herbs to a powder in a mortar and pestle, spice mill, coffee grinder, or a blender. Store them in an air-tight container in a cool, dark place.

Grilled Corn on the Cob with Lime Butter and Lemongrass Mayonnaise Recipe

 

Grilled Corn Salad Recipe With Lime, Chilli, Lemongrass Mayo and Sourdough Croutons

This grilled corn salad recipe with lime, chilli, lemongrass mayonnaise, and sourdough croutons uses up grilled corn on the cob leftovers from your weekend barbecues and those hard sourdough bread ends you didn’t finish.

Although you could certainly grill your corn from scratch for this. It’s a fantastic salad for spring picnics and summer barbecues and can also serve as a meal on its own.

The salad uses the same lemongrass mayo in the recipe above, but I also like to sprinkle lemongrass powder over the salad, along with chilli flakes, fresh coriander leaves, and a squeeze of lime or two.

Grilled Corn Salad Recipe With Lime, Chilli, Lemongrass Mayo and Sourdough Croutons

 

Cambodian Lemongrass Chicken Stir-Fry Recipe for Chha Kroeung Sach Moan

Our Cambodian lemongrass chicken stir-fry recipe makes chha kroeung sach moan, an aromatic stir-fried chicken that’s a popular street food dish that’s also cooked in the home.

Eaten with steamed rice, it’s a cinch to make, it can also be made with beef or pork, or you can do a vegetable-driven vegetarian version.

This Cambodian lemongrass chicken is one of my favourite Cambodian recipes and it’s so ridiculously quick and easy to prepare – as long as you’ve first made the Cambodian yellow kroeung, above, and have some in the fridge.

If you don’t, you’ll need to add another 20 minutes of prep time to this recipe, but it’s worth it.

Cambodian Lemongrass Chicken Stir-Fry Recipe for Chha Kroeung Sach Moan

 

Cambodian Beef Skewers Recipe with Lemongrass for Sach Ko Ang

This Cambodian lemongrass beef skewers recipe kicked off a series we ran last year on the best Cambodian barbecue recipes.

These beef skewers are one of our go-to street food snacks in Siem Reap. We discovered them on one of our first trips to Cambodia when we were living in Bangkok.

I think we smelt the smoky aromas first, then spotted the plumes of smoke, and let our noses lead the way… which is the way it goes with Cambodian barbecue.

Once again, this recipe calls for yellow kroeung, in which the skewers are marinated, and lemongrass is one of the key ingredients of that kroeung.

Cambodian Beef Skewers Recipe with Lemongrass – How To Make Sach Ko Ang

 

Cambodian Beef and Pork Belly Skewers Recipe for Sach Ko Chror Nouch

This Cambodian beef and pork belly skewers recipe makes Sach Ko Chror Nouch. Different to the beef skewers marinated in kroeung, above, which kicked off this Cambodian barbecue recipes series, these are called stuffed beef skewers because the beef is wrapped around pork belly or pork fat.

Whereas the skewers above are typically served as a street food snack eaten in the late afternoon and early evenings, you’re more likely to come across these Cambodian beef and pork belly skewers at a wedding.

You only need to marinate these beef pork belly skewers in the kroeung for an hour or so, as the lemongrass flavour is more subtle compared to the beef skewers above, which are very herbaceous and require a good few hours.

Cambodian Beef and Pork Belly Skewers Recipe – How to Make Sach Ko Chror Nouch

 

Roast Chicken Recipe with Aromatic Cambodian Herb Butter and Stuffing

This roast chicken recipe makes a fragrant, flavoursome and moist roast chicken thanks to my Cambodian inspired herb butter and stuffing made with yellow kroeung.

I make the stuffing with the perfumed Khmer herb and spice paste, pounded from fresh lemongrass, kaffir lime zest, galangal, turmeric, garlic, and shallots.

I cook the chicken with baby corn, carrots, potatoes, and purple shallots for a Cambodian-inspired roast.

But first I drizzle a little olive oil onto the base of the pan, evenly space out the sliced carrot rounds, place lemongrass stalks in between them, spread the kaffir lime leaves on top of these, then pop stale sourdough bread slices on top so it looks like this.

The idea is that the bread soaks up all the juices, the carrots prevent the bread from burning, and the lemongrass and kaffir lime leaves infuse the chicken with flavour and aromas.

If you’re feeding a family, I also recommend making Terence’s creamy mashed potatoes recipe.

Best Roast Chicken Recipe with Aromatic Cambodian Herb Butter and Stuffing

Singapore Laksa Recipe with a Lemongrass-Laced Coconut Curry Broth

This Singapore laksa recipe makes the rich coconut milk-laced version of the classic Southeast Asian noodle soup and the paste requires about 15 grams of lemongrass, along with fresh turmeric, galangal, garlic, chillies, and shallots.

A great laksa is not made starting from a shop-bought jar of paste. A great laksa starts with curry paste made from scratch in a mortar and pestle.

There are basically two dominant types of laksa, one with coconut milk and one without. The one with coconut milk mixed into a stock and curry paste broth is common in southern Malaysia and Singapore and is often called curry laksa or curry mee.

‘Mee’ means noodles in various Chinese languages. And this is easily another of my favourite recipes with lemongrass.

Singapore Laksa Recipe – How to Make the Spicy Coconut Curry Noodle Soup

 

Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style

Our Cambodian fish amok recipe is traditional – an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it’s not properly steamed, it’s not fish amok or amok trei (steamed fish curry).

‘Amok’ means to steam in banana leaves in Khmer and it is thought that this refined dish is a Royal Khmer specialty dating back to the Khmer Empire.

Our recipe is based on the recipe of a respected family of elderly cooks whose mothers, grandmothers and great grandmothers made the dish during a time when Cambodian women thought nothing of spending a full day preparing a family feast.

To make this authentic fish amok from scratch, including pounding your own Khmer kroeung (link above), you will need to allow at least a couple of hours.

Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style

 

Classic Burmese Chicken Curry Recipe for an Aromatic Tomato Based Curry

This classic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is perfumed with lemongrass, turmeric, ginger, garlic, and chilli.

A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s quickly soaked up by coconut rice, it should be served with zingy salads and a relish or two, such as this Burmese raw cabbage salad, Shan vermicelli noodle salad and Shan tomato salad recipe.

This classic Burmese chicken curry recipe is a Burmese recipe that I’ve adapted from my favourite Burmese cookbook, Mi Mi Khaing’s Cook and Entertain the Burmese Way, dating to 1978. It’s a delightful little booklet that is as much a historical document as it is a practical cookbook.

Classic Burmese Chicken Curry Recipe for an Aromatic Tomato Based Curry

 

Creamy Cambodian Coconut Pineapple Fish Curry Recipe for Samlor Ktis Koh Kong

Our Cambodian coconut pineapple fish curry recipe makes samlor ktis Koh Kong, a sweet gently spiced curry made with an herbaceous red kroeung.

This Cambodian herb and spice paste is pounded from fresh lemongrass stalks, galangal, kaffir lime zest, turmeric, garlic, shallots, and red chillies, combined with coconut cream, pineapple and baby eggplants.

A samlor is a soup or stew with a spice paste base that tastes very much like a curry and this samlor, which comes from Koh Kong, an island and coastal province on Cambodia’s southwest coast, tastes like a curry from a tropical island.

It’s the kind of dish that you imagine tucking into on a beach holiday, sitting within splashing distance of the sea – with a bowl of fragrant jasmine rice, an icy cold beer to wash it all down with, and your toes in soft white sand.

Creamy Cambodian Coconut Pineapple Fish Curry Recipe for Samlor Ktis Koh Kong

Easy Vietnamese Chicken Curry Recipe for Cà Ri Gà

This easy Vietnamese chicken curry recipe makes cà ri gà, a gently spiced Vietnamese curry that’s made with Vietnamese curry powder, a dry spice blend, rather than the ‘wet’ spice pastes made of pounded fresh herbs, roots and spices of Cambodia and Thailand’s curry pastes.

It’s the use of Vietnamese curry powder, rather than a freshly pounded herb and spice paste, that makes this Vietnamese chicken curry recipe less time-consuming to make than, say, a Cambodian curry or a Thai curry.

But it’s just as delicious and just as comforting. Instead of being used in a paste, lemongrass is added directly to the curry so that it’s wonderful aromas and flavour still permeate the dish.

Easy Vietnamese Chicken Curry Recipe – How to Make Cà Ri Gà

Cambodian Chicken Curry Recipe for a Gentle Comforting Southeast Asian Curry

This Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries.

While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, such as lemongrass, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

This Cambodian chicken curry recipe, along with the recipe within the recipe for a red kroeung, one of the herb and spice pastes that is the basis of so many Cambodian recipes, was originally adapted from Authentic Cambodian Recipes From Mother to Daughter by Sorey Long and Kanika Linden.

Although Terence has tweaked the recipe over the years, and we explain how in the post, we highly recommend the cookbook for newcomers to Cambodian cooking.

Cambodian Chicken Curry Recipe for a Gentle Comforting Southeast Asian Curry

 

Soto Ayam Recipe for Yogyakarta’s Indonesian Chicken Noodle Soup for the Soul

This soto ayam recipe makes the beloved Indonesian chicken noodle soup that we became smitten with in Yogyakarta, Java. 

‘Soto’ means soup and ‘ayam’ is chicken and this Indonesian chicken noodle soup is the go-to street food breakfast for many locals.

Like all good chicken soups, soto ayam is nourishing comfort food that’s also eaten for the restorative properties.

Found across Indonesia’s archipelago, soto ayam typically includes our favourite Southeast Asian aromatics: lemongrass, kaffir lime leaves, ginger, coriander, turmeric, and shallots.

Note that these are most of the same ingredients that go into the herb and spice pastes here in Cambodia and in neighbouring Thailand.

Soto Ayam Recipe for Yogyakarta’s Indonesian Chicken Noodle Soup for the Soul

Please do let us know in the comments below if you make any of these recipes with lemongrass as we’d love to know how they turn 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/
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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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