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Russian French Toast Recipe for Grenki Just Like My Russian Grandma Made. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Russian French Toast Recipe for Grenki Just Like My Russian Grandmother Made

My Russian French toast recipe makes grenki (Гренки) just like my Russian-Ukrainian grandmother and mother made. This Russian take on French toast is easy to make, with just a handful of ingredients. Eaten for breakfast, brunch or dessert, you can serve grenki sweet, with sugar, honey, golden or maple syrup, sour cream, fruit jam or berries – or savoury with sausages, bacon and tomatoes or smoked salmon. Just don’t forget the dill!

My Russian French toast recipe will make you the grenki that my Russian baboushka and mother made me for breakfast as a child. This is a very traditional French toast recipe aimed at those of you keen to recreate the Russian breakfasts or Ukrainian breakfasts of your childhoods, rather than those looking for trending French toast recipes such as a croissant French toast bake, brioche French toast, panettone French toast, or coconut-almond French toast casserole, which is a thing right now apparently.

Well, I’m keeping things very traditional here because – if you’ve just arrived for the first time or you’re a regular reader dropping by – I’ve been recreating and documenting my Russian family recipes this month, so, no, we haven’t pivoted to a Russian food blog, but there has been a Russian takeover of sorts.

We took a break from testing Cambodian recipes for our cookbook over the Christmas-New Year holiday, which is when I usually cook Russian food and channel my ancestors, reminiscing while I’m rolling out dough for pelmeni and vareneki. Only this year we decided to fine-tune, photograph and share our Russian recipes here. As I’m writing a proposal for a Russian-Australian cookbook and memoir, I thought the cooking would help me recall fond food memories and it has.

If you’ve cooked any of our Russian recipes for dishes such as my baboushka’s stuffed cabbage rolls, beetroot potato salad, savoury pirozhki (Russian hand pies), Russian kotleti (chicken meat patties), Russian potato vareniki (or Ukrainian varynyky), Russian pelmeni (or Ukrainian pelmeni), or pan-fried Russian dumplings, can we ask a favour?

If you’ve made these Russian dishes or any of our recipes from Cambodia and beyond and have enjoyed them, please consider supporting Grantourismo so that we can keep creating recipes and food content. Click through to this post for ways to support Grantourismo such as shopping at our online Society6 store where we have everything from gifts for street food fans produced from Terence’s mouthwatering photographs to fun reusable cloth face masks for food lovers.

You can also become a patron or make a one-off donation to our epic first-of-its-kind Cambodian culinary history and cookbook on Patreon or purchase something on Amazon, such as one of these James Beard 2020 award-winning cookbooks, classic cookbooks for serious cooks, cookbooks by Australian chefs, cookbooks for foodie travellers, and gifts for Asian food lovers and picnic lovers. Now let me tell you about my Russian French toast recipe for grenki.

Russian French Toast Recipe for Grenki Just Like My Russian Grandma Made

My classic Russian French toast recipe for grenki (Гренки) makes the basic French toast that my baboushka made for me for breakfast – although this Russian French toast breakfast could also be served for brunch or lunch or dessert, as either a sweet or savoury dish. An easy French toast recipe, as far as I’m concerned this is also the best French toast recipe.

Essentially, grenki is the Russian take on French toast and not only is it incredibly easy to make, with only a handful of ingredients, it’s versatile. You could make this traditional Russian French toast recipe for breakfast, brunch or dessert as a sweet French toast, with sugar honey, golden syrup or maple syrup, or sour cream and stewed berries or fruit jam.

Or you can make a savoury Russian French toast, serving it as an accompaniment to smoked salmon topped with a dollop of sour cream and sprinkled with fresh aromatic dill, or as a side to a grilled breakfast of sausages, ham and tomatoes.

When my papa sat down at the big oak dining table for his breakfast of black bread, a boiled egg, a sweet juicy tomato, and crunchy radishes and cucumbers that he’d just picked from his backyard vegetable garden – all washed down with a shot or two of home-made vodka, of course – my baboushka insisted I sit down too and served me the breakfast she’d made for me.

My traditional Russian breakfast couldn’t have been more different to that of my papa’s and I’m not sure if it was because I was a skinny kid and baba wanted to fatten me up – she was always insisting I eat more – or whether she just enjoyed cooking for me or making the comforting sweet breakfast dishes that she loved.

On cold winter mornings, it would always be a big bowl of steaming hot porridge, drowning in warm milk, with dollops of butter and brown sugar at the centre of the bowl. At other times of the year, it would be blini – not the tiny pikelets that you know that come with sour cream and caviar, but rather French-style crepes, and it would be a towering stack of the things – and there would also be grenki.

Do let us know if you make our Russian French toast recipe for grenki. As far as I’m concerned this is the best way to make French toast. I’d love to know what you think.

Russian French Toast Recipe for Grenki

Russian French Toast Recipe for Grenki Just Like My Russian Grandma Made. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Russian French Toast Recipe for Grenki

Print Recipe Rate Recipe
This Russian French toast recipe makes grenki (Гренки) just like my Russian grandmother made. The Russian take on French toast, grenki is super easy to make, with just a handful of ingredients. For breakfast, brunch or dessert, you can serve grenki sweet with sugar and honey or golden syrup, or sour cream and fruit jam or berries. You can also make savoury grenki with tomatoes, dill and grilled cheese or serve grenki alongside sausages or a hot grilled breakfast.
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: Russian
Servings: 4 Pieces
Calories: 185kcal
Author: Lara Dunston

Ingredients

  • 4 eggs
  • 1 tsp sugar
  • pinch of salt
  • ½ cup milk
  • 6-8 slices white bread
  • neutral cooking oil

Instructions

  • Beat the eggs, salt and sugar with a fork until combined. If you are making savoury grenki, leave the sugar out. Add the milk and beat again until combined.
  • In a small frying pan, heat enough cooking oil to generously cover the pan.
  • Dip a slice of bread in the egg-milk mixture in a deep plate or container large enough so that you can lay the bread down completely flat – 30 seconds a side is enough – as you want the bread to soak up the egg-milk mixture, but you don’t want it to go mushy. Use your fingers, as tongs can leave marks on the bread and therefore also the toast.
  • Using a wide spatula or fish slice, lift the slice of bread out of the egg-milk mixture and slide it into the frying pan. Fry the bread on medium heat, first on one side, then on the other until it’s golden brown, then remove. Repeat until you’ve fried all the bread.
  • For a sweet breakfast or dessert, serve grenki with sugar and honey or golden syrup, or sour cream and fruit jam or berries. For a savoury breakfast or brunch, serve grenki with sour cream or fresh dill, smoked salmon, tomatoes, sea salt and coarsely ground black pepper, grilled cheese and ham, or alongside sausages or bacon.

Nutrition

Calories: 185kcal | Carbohydrates: 21g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 260mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 287IU | Calcium: 157mg | Iron: 2mg

Do let us know if you made our Russian French toast recipe for grenki just like my Russian grandmother made, in the comments below, by email or on social media, as we’d love to know how it 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.

Reader Interactions

Comments

  1. Bunny Peters says

    March 18, 2021 at 4:15 am

    I made these savory. I baked them in a deep 9” x 13” glass baking dish. Was much faster for me than to stand over the stove…..
    We loved our toast dinner with smoked salmon & preserved lemon with dill sour cream sauce.5 stars

  2. Lara Dunston says

    March 18, 2021 at 9:30 am

    Hi Bunny, fantastic! If there’s one positive of the pandemic, we have all the time in the world here! We’re fortunate to not have to worry about how long we’re standing over the stove. For writers who sit on our butts most of each day, it’s actually a relief to have reason to stand. But I so love hearing how others tweak recipes. Did you just do a single layer of French toast or was it like one of these French toast casseroles? I will have to try it some day. Though next time I eat smoked salmon, I would love to be able to pile some caviar on top…
    Thanks for dropping by to take time to leave a comment, Bunny!

  3. Emily says

    March 27, 2021 at 7:38 pm

    Yum! I think the Georgian equivalent of this is called Kikliko. There are a couple of cafes that make it here in Tbilisi and I always order it!

  4. Lara Dunston says

    March 27, 2021 at 8:57 pm

    Hi Emily, how are you doing there? Yes, you’e right – of course! Though they eat it with cheese there, don’t they? I need to try that. Recently watched Joanna Lumley’s Silk Road series – loved the part in Georgia – and thought of you there. Haven’t been on social media much, but will come say hi. Hope you’re okay. Thanks for dropping by!

  5. Emily says

    March 29, 2021 at 10:25 am

    Hi Lara! Yes it’s usually served savoury with cheese and tomato here. Cheese on everything is the golden rule! I really enjoyed that series, I thought she did a brilliant job. The parts in Baku were interesting as well. I am well thank you and hope you are both doing OK too! I haven’t been on social media either but I am keeping up with things in Cambodia. Take care!

  6. Lara Dunston says

    March 30, 2021 at 12:47 pm

    Hi Emily, I agree, I also loved her Trans-Siberian series. I’d never watched one of JL’s series before. So refreshing! I’m so over all the male presenters of both travel/food docos. Love how JL embraces everything, how she communicates with people, her warmth, her enthusiasm, and how she enjoys everything. I so wish there were more female presenters like her. Yes, things seem to be sadly spiralling out of control here. We’ve stocked the cupboard/fridge and are staying at home again now as much as we can. Hopefully they will get on top of this soon, but very challenging when Covid-positive people are escaping quarantine and sneaking over the border :( I’ll drop by your site and catch up on what you’ve been up to :)

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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)

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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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