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Saramann Curry (Cari Saramann or Saraman), Siem Reap, Cambodia. Cambodia's Rich and Spicy Saraman Curry Recipe – How to Make Cambodian Cari Saramann. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodia’s Rich and Spicy Saraman Curry Recipe – How to Make Cambodian Cari Saramann

Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex. A cousin of the Thai Massaman curry and beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia.

The similarity between Cambodian Saraman curry and Thailand’s Massaman curry (also written as Mussaman curry) lies in the base curry paste with just a few ingredients setting the Saraman curry apart and that’s the use of star anise, sometimes turmeric, and dry roasted grated coconut.

The latter is what the Saraman curry has in common with Malaysia’s beef Rendang, the dry roasted coconut helping to give the curry that beautiful rich, thick gravy that has you adding yet another spoonful of rice to your bowl just to mix it with the sauce.

Before I tell you more about the Saraman curry, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, especially our Cambodian recipes, please consider supporting Grantourismo.

One way you could support our work on Grantourismo is to buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing. Another way is to donate to our epic original Cambodian cuisine history and cookbook on Patreon.

Saraman Curry Recipe – How to Make Cambodian Cari Saramann

We’ve done a great deal of research on all three curries in recent years for the Cambodian culinary history and cookbook that we’ve been working on, and as a result we’ve had many conversations with Cambodians, Thais and Malays about these dishes.

While discussing the Cambodian Saraman curry recipe with some old Cambodian cooks with intimate knowledge of the dish’s recipe and long experience cooking it, they were horrified to learn that some Cambodian cookbook recipes include shrimp paste on the list of ingredients.

“We don’t use shrimp paste here, we use prahok (fermented fish)! Thais use shrimp paste,” one of the old ladies told us firmly.

Which brings us to one of the conundrums of documenting the cuisine and recipe writing. How do we remain faithful to the authentic recipes and respect the cuisine, while acknowledging that some ingredients might not be available to people outside the region or the country where it originates?

Should a quest for ‘authenticity’, as loaded as that idea is, and a respect for the country’s culinary heritage mean that we simply shouldn’t cook the dish at all if we can’t find the ingredients?

Saramann Curry (Cari Saramann or Saraman), Siem Reap, Cambodia. Cambodia's Rich and Spicy Saraman Curry Recipe – How to Make Cambodian Cari Saramann. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chef David Thompson has no qualms in telling people that they should not cook a dish if they can’t obtain the right ingredients. At a cooking demonstration by the chef that I attended in Singapore in 2014, he amusingly told a participant to move to a more civilised country where he can get real coconut cream, rather than use a store bought tin.

An American pastry chef who lives in Paris recently slighted David Thompson in a blog post because David didn’t offer substitutes for ingredients in his cookbook. I can just imagine David’s response to that… in two words.

David’s huge tome, Thai Food, is just as much a reference and compendium of Thai food and the history of Thai cuisine as it is a cookbook. It makes no promises to pander to the cook who wants to knock out a curry on a Saturday night after a brief trip to the local supermarket duopoly.

While it is easy to find coconut milk on the shelves around the world (don’t tell David, but I’d be happy to make a curry with store-bought coconut cream if I had a desperate longing for a Thai curry), you’re not going to find prahok on the average supermarket shelf.

You’ll have to do a fair bit of detective work. Start by figuring out the suburbs where your city’s Cambodian diaspora resides and head there. At the very least, investigate the city’s best Asian supermarkets and Asian grocery stores.

Regardless of how our old Cambodian cooks believe an authentic cari Saramann should be made, every recipe for Saraman curry in the modern Cambodian cookbooks on our bookshelves calls for shrimp paste to be used in the curry paste and not prahok.

“The reason that you’ll see shrimp paste on the list of ingredients for this dish is its history,” says chef Jo Rivieres of Cuisine Wat Damnak, arguably one of the most knowledgeable of the working expat chefs in Cambodia when it comes to Cambodian recipes.

While chef Jo doesn’t pander to guests with the most obvious dishes, on occasion I have sampled his Cari Saramann – and it’s delicious. But there’s no shrimp paste in sight.

“I don’t have shrimp paste in my kitchen, it’s just not part of Khmer cuisine,” the chef says.

Note the distinction he’s clearly making between ‘Cambodian’ cuisine and ‘Khmer’ cuisine.

Cambodian cuisine has both influenced as much as it has absorbed the influences of other cuisines, including Thai, Vietnamese and Chinese, while Khmer cuisine is more ‘pure’ in the eyes of Cambodia’s Khmer people.

The Khmers, along with the Mons, are the oldest people’s of Southeast Asia, and Khmer cuisine, being the oldest living cuisine, is the Cambodia’s ‘true’ indigenous cuisine, with influences that date well beyond the Khmer Empire to India, and an influence upon all of Cambodia’s neighbouring cuisines.

Indeed, one well-regarded Khmer-American chef and cookbook writer, Narin Seng Jameson, in her book Cooking the Cambodian Way, calls the Saraman curry paste an Indian-style curry paste and the curry itself, a ‘Salman curry’. She uses shrimp paste and the addition of a powder of dried caraway seeds (also known as Persian cumin) in her paste.

Cambodia’s Cham Muslim people, however, consider the Saraman curry to be their dish, so it is therefore not actually Khmer. The Chams have historically been fishing people, living on the coast, lake and rivers, and use shrimp paste. So you could indeed use shrimp paste guilt-free.

While the provenance of Saraman curry is Cham rather than Khmer, it’s a knockout dish, as so many Cambodian dishes are.

When served family-style with an array of other dishes, including rice, a soup, vegetables, and maybe a salad — which is the traditional way of eating here in Cambodia — everyone usually just takes one piece of meat and some sauce until everyone has had some.

It’s hard not to go back for another spoonful before the meal ends. But keep in mind that everyone else at the table is probably eyeing those last pieces off too…

Saraman Curry Paste Recipe 

Saramann Curry (Cari Saramann or Saraman), Siem Reap, Cambodia. Cambodia's Rich and Spicy Saraman Curry Recipe – How to Make Cambodian Cari Saramann. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Saraman Curry (Cari Saramann) Paste

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The Cambodian Saraman Curry or Cari Saramann is the richest of the Khmer curries and the most complex. This is how to make the Saraman curry paste.
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Cambodian
Servings: 150 gms
Calories: 254kcal
Author: Terence Carter

Ingredients

  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 3 star anise cracked a little
  • 4 cloves
  • 3 green cardamoms
  • 5 cm cinnamon stick broken into small pieces
  • 2 tsp coarse salt
  • 5 dried red chillis soaked, drained, seeded and chopped
  • 4 lemongrass stalks outer part removed and very finely chopped
  • 5 shallots peeled and chopped
  • 15 cloves garlic peeled and chopped
  • 3 tsp galangal peeled and chopped
  • 1 tsp kaffir lime zest
  • 2 tsp shrimp paste
  • 1 tsp coriander root cleaned and chopped
  • ½ tsp turmeric fresh peeled and chopped
  • 100 g grated coconut dry roasted

Instructions

  • Dry roast the dry spices in a pan over low heat. If you have time, it’s best to do each spice separately as they all cook at a different pace.
  • Remove the cardamom seeds from the pods and discard the pods.
  • Grind the spices, either in a mortar and pestle or a coffee/spice grinder.
  • Add the grated coconut to the mortar and pestle or to the spices if you used a spice grinder.
  • Add the ‘wet’ ingredients (fresh herbs, and so on) one by one, starting with the hardest ingredient (the lemongrass), and pound it into a fine paste.
  • Roast the shrimp paste in a banana leaf or aluminium foil over low heat to release the aromas and then add to the Saraman curry paste you've made so far. Combine well.

Notes

This makes around 150 g of paste and can keep refrigerated for a couple of days. I have frozen some paste after making a large batch and it holds up pretty well when used for the recipe below.

Nutrition

Serving: 150g | Calories: 254kcal | Carbohydrates: 51g | Protein: 10g | Sodium: 6.797mg | Fiber: 20g

Saraman Curry Recipe 

Saramann Curry (Cari Saramann or Saraman), Siem Reap, Cambodia. Cambodia's Rich and Spicy Saraman Curry Recipe – How to Make Cambodian Cari Saramann. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Saraman Curry (Cari Saramann) Recipe

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The Cambodian Saraman Curry or Cari Saramann is the richest of the Khmer curries and the most complex. This is how to make the final curry.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Course: Main
Cuisine: Cambodian
Servings: 4 -6 Sevings
Calories: 635kcal
Author: Terence Carter

Ingredients

  • 150 gr saramann curry paste see recipe above
  • 250 ml coconut cream
  • 250 ml coconut milk
  • 500 gm beef fillet cut into 5 cm cubes
  • 100 g roasted unsalted peanuts — extra for serving
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 ½ tbsp tamarind water

Instructions

  • Heat a wok to medium heat and add a little vegetable oil and a teaspoon of the curry paste you have just made.
  • Add the cubes of beef and brown them all over. This should take around 10 minutes.
  • Remove the beef cubes, lower the heat, add the coconut cream and the curry paste. Stir until the paste is incorporated into the cream.
  • Add the beef back to the wok and increase the heat until almost to a boil. Lower the heat to a simmer and leave for one hour, checking regularly to ensure that there is enough sauce to cover the meat. If it doesn’t cover the meat add some water or stock.
  • After one hour add the palm sugar, fish sauce, tamarind water, and peanuts. You can taste for seasoning now, but it’s better to wait another hour. Leave the curry uncovered on a light simmer.
  • After two hours the sauce should have thickened and you should have nice separation between the sauce and oil. This is a good thing. Check the meat to see if it’s fall-apart tender. You may have to keep cooking it for another hour at least, depending on the cut of meat.
  • As the sauce reduces further, add the coconut milk gradually. You can now adjust the seasoning, using more palm sugar to make it sweeter or fish sauce to intensify the flavour by making it more salty.
  • When it’s nearly ready to serve, I like to add a little ‘zing’ with a couple of lightly crushed birds-eye chillis. Completely optional.
  • Serve with steamed rice, some pickled vegetables, or just a baguette to mop up that delicious sauce.

Nutrition

Serving: 1g | Calories: 635kcal | Carbohydrates: 27.1g | Protein: 35.7g | Fat: 44.6g | Saturated Fat: 17.8g | Sodium: 2759mg | Fiber: 3.5g | Sugar: 7.5g

The recipe has been adapted from a recipe in Authentic Cambodian Recipes, from Mother to Daughter by Sorey Long and Kanika Linden. It’s worth noting that, despite the title, the Cambodian cooks we’ve interviewed claim it is clear that the recipes are firmly aimed at a foreign audience. Sorey Long left Cambodian to move abroad following the fall of Phnom Penh in 1975. It’s therefore a good book to use if you live outside Cambodia.

This post is part of our Year of Asian Cookbooks series.

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

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Danielle says

    December 27, 2016 at 2:26 am

    This looks amazing! I can’t wait to try it. I am a huge fan of curry and am always looking for some new recipes.

  2. Danielle says

    February 20, 2017 at 4:33 am

    Looks like another curry that I’m going to have to try! I’ve always been a huge fan of curry, but have not have much experience with Cambodian food. This one sounds awesome. Anything with fish sauce, shrimp paste and lemon grass has got to be awesome!

  3. Lara Dunston says

    February 26, 2017 at 1:17 pm

    Thanks, Danielle! I can vouch that this tastes awesome. We’d love to know if you make it and how it turns out! Thanks for dropping by!

  4. Cathie Carpio says

    November 12, 2017 at 2:42 pm

    I’ve been having a lot of recipe failures lately, so I’m glad to finally try this recipe. As usual, great recipe!5 stars

  5. Terence Carter says

    November 12, 2017 at 4:47 pm

    Tried and tested multiple times! Looks great in the photo, it’s an awesome dish when you cook it out properly. Too many people don’t cook it out enough…
    Thanks once again for your comments.
    T

  6. Sopheakna says

    April 23, 2020 at 1:27 pm

    We have our family cari saraman recipe I got from mum but tried this for your Aussie meat pie and sausage roll recipes and it was seriously good we wanted to eat it all. Will be making everything again!! Thank you!!!5 stars

  7. Terence Carter says

    April 24, 2020 at 9:54 am

    Greetings Sopheakna, glad you liked it. It’s hard to choose between the two recipes. I like sausage rolls as a snack and those meaty pies as more a big lunch! Happy cooking.
    T

  8. Kerry says

    June 4, 2020 at 12:41 pm

    Terence, we’ve made many of your recipes over the years since our first trip to Cambodia but just made this one for the first time last weekend. Loved it so much we’ll make it again this weekend. Bob and I love the oil, but the kids didn’t. Should we take it off the stove earlier?5 stars

  9. Terence Carter says

    June 4, 2020 at 12:51 pm

    Greetings Kerry,
    In terms of cooking time, more time is better. So a lot of the oil comes from the coconut cream as well as some of the vegetable vegetable oil (remember you just need a little to stop the paste from sticking). You can try to scoop off the oil for the kids’ plates. A better solution is to put it in the fridge and soon the oil will separate from the curry. You can scoop this off then. But don’t throw it away, Bob might not like this as it’s a feature of the dish, not a bug ;)
    Cheers,
    T

  10. Kath says

    September 1, 2020 at 2:00 pm

    Looks great, but I am curious about using fillet for such a robust dish with such a long cook time. Surely something like shin would be much more suitable & in fact, flavoursome. Love the look of the paste.
    Cheers K.

  11. Terence Carter says

    September 1, 2020 at 2:30 pm

    Sure Kath, that’s fine. But we can’t get good cuts of shin or oxtail locally and when we can source them they end up cooking with an odd flavour, so I can’t really test the recipe with them. In Battambang they use goat for this curry, but it’s not really commercially available here and the Muslim communities raise and butcher the goats themselves. If you’re living in a location where you can get goat meat, give that a try over beef.

    Note that I state in the recipe that after two hours “you may have to keep cooking it for another hour at least, depending on the cut of meat.” So beef fillet will be fall-apart by that stage and with better braising cuts like shank and brisket you could go way longer.
    Thanks for your comment,
    T

  12. Kath says

    September 1, 2020 at 6:21 pm

    Thanks Terence, we keep goats so will definitely give it a go. I love goat meat for curries.
    Regards K.

  13. Kath says

    September 12, 2020 at 5:39 am

    Hi Terence,

    Made this with goat last night. Absolutely outstanding! Will go to our favourite goat curry file. As good as anything we had in Cambodia.Thank-you very much.

    Cheers Kath.5 stars

  14. Terence Carter says

    September 12, 2020 at 11:13 am

    Fantastic, great to hear!
    Cheers
    T

  15. Chuon Sokheng says

    September 24, 2020 at 1:00 pm

    yes, i love it.. willing to share recipes5 stars

  16. Lara Dunston says

    September 24, 2020 at 6:10 pm

    That’s great to hear! I will email you :)

  17. Sheila K. says

    March 7, 2023 at 1:55 am

    Oh MY, it looks great! Can’t wait to cook em this Sunday!5 stars

  18. Lara Dunston says

    March 8, 2023 at 6:05 pm

    Hi Sheila, fantastic! Please drop back and let us know how it goes :)

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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 
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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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