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Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Simple Sourdough Batard Recipe for Making the Baguette’s Lesser Known Cousin

This simple sourdough batard recipe makes the baguette’s lesser known cousin, the bâtard. This oval-shaped loaf is not as long or as narrow as a baguette but it’s longer than a round sourdough boule and is therefore infinitely more practical for making toast and sandwiches meaning less bread goes to waste. And who doesn’t love a sourdough challenge?

My simple sourdough batard recipe makes the French baguette’s lesser known cousin, the batard – or more correctly, the bâtard. The batard is still made from sourdough starter, but it’s a longer oval-shaped loaf, although not as long or as narrow as the baguette. As much as I love a sourdough boule, this is far more practical for making sandwiches and toast, which means less bread goes to waste.

After a few years making sourdough bread (where on earth has the year gone), I was also ready for a sourdough baking challenge. As regular readers will know, I’ve been baking sourdough every few days since the start of the pandemic and encouraging you all to start your sourdough journey as I really think baking sourdough is one of the best cooking projects for these stressful times as it engages and involves you over a period of time.

Baking sourdough is not only incredibly satisfying it’s also easy to make and cheaper than buying sourdough from a bakery. You will need to have had some experience at sourdough baking before attempting this simple sourdough batard recipe, so if you haven’t baked sourdough bread before, do take a look at my simple sourdough starter recipe and my beginner’s guide to easy sourdough baking before you begin baking batards.

If you have mastered sourdough, you might also like to check out our sourdough starter discard recipes, which include recipes for sourdough discard scallion pancakes, sourdough crumpets, and sourdough crackers, which should be used to scoop up this classic hummus. Or just jump right into this simple sourdough batard recipe and do let us know what you think.

Simple Sourdough Batard Recipe for Making the Baguette’s Lesser Known Cousin

This simple sourdough batard recipe like so many Grantourismo recipes came about because once I began experimenting with the batard, I couldn’t find a batard recipe that I loved. Having been making sourdough boules for nearly three years, I thought it was time for me to explore different shaped sourdough loaves.

The most practical sourdough alternative to the boule appeared to be the batard, an oval-shaped loaf that can just have one single deep score that produces a dramatic ‘ear’, the flap of crust at the top of the scoring slash. And what sourdough baker doesn’t love a dramatic ear and some nice scoring slashes?

Why is the shape of the sourdough batard more practical than a boule? It’s because it’s a more classic bread loaf shape, meaning that it’s better for making sandwiches and toast as each piece is pretty much equal in size. But this is no boring loaf of bread.

For lovers of sourdough baking, you can still achieve an amazing ear with a batard if you get good oven spring. Here’s my advice to making a simple sourdough batard recipe.

Tips to Making this Sourdough Batard Recipe

Just a few tips to making my simple sourdough batard recipe…

The Sourdough Batard ‘Proofing Basket’

For this simple sourdough batard recipe I’ve been using disposable aluminum foil bread loaf pans with the dimensions 10 cm wide 6 1/2 cm deep 21 cm long. In this I place what we called in Australia a ‘tea towel’ or cotton dish towel. The reason being because I can’t find any batard-shaped proofing baskets in Cambodia.

Batard Dough Ingredients

As we can currently only get bread flour and no wholewheat flour, I’m using 100% bread flour for this simple sourdough batard recipe. I use a mix of an Asian bread flour brand called White Swan and an American brand Gold Medal. Incidentally, I find my sourdough starter prefers the White Swan flour for feeding.

If I could get wholewheat flour, I’d use a mix of 3-1 bread flour to wholewheat flour. The hydration level is around 70%. We like a relatively tighter texture in our bread, partially because it’s more practical for spreading butter and jam on bread without huge holes, and partly because Lara, whose mother and grandparents are Russian, likes a denser texture that she remembers from her childhood.

Whenever I’m calculating hydration percentages of my dough, I use a website called BreadCalc which is a bread hydration and conversion calculator. It’s very convenient as you can keep track of your last bake stored in a URL. This is the details of this bread formula.

Bulk Fermenting Your Batard Dough

If you’ve been baking sourdough for a while, you’ll note that this simple sourdough batard recipe requires no pre-ferment for this method. That means that the flour and water are not mixed and left for around one hour before introducing the starter and salt, often called an autolyse. However, the mix is left for an hour before the stretch and folds begin, which are then done one half an hour apart.

Generally I do three sets of stretch and folds, then check the structure and strength using the ‘windowpane effect’. This is where you take a small portion of your dough and stretch it in four directions until it’s a thin translucent membrane where you can see light through it.

If you can achieve that and the dough does not break during the stretch, it’s ready for shaping. If it breaks, this means the gluten is not well-developed enough. In this case we do another set of stretch and folds before testing the windowpane effect again.

Once you have achieved a good, strong windowpane effect, there is an extra step that professional bakers will do. They place the dough evenly stretched out in a plastic container, marking the level of the dough, then let it rest in a warm place until it rises another 25% of its bulk.

This is generally because with a large amount of dough this brings extra strength to the gluten structure before dividing the dough into the final sizes.

Shaping a Sourdough Batard

Once the batard dough is ready, I like to first do a pre-shape of the dough using the method for making a boule. After a 20-30 minute rest, I then flip the dough over and stretch it out in all directions. I fold the right side over to just past halfway across the dough and do the same for the left side.

Then starting at the edge closest to me I roll the batard dough gently over, pressing down slightly with each full roll. The ends of the dough will have a ‘scroll’ effect and I stretch the ends of the dough over these to create a tight oval.

Using a bench scraper, flip the shaped oval over into your proofing basket so that the seam is facing up. You can gently make adjustments to how the dough is sitting in the banneton. Some sourdough bread makers ‘stitch’ the seam, grabbing the dough alternatively from the left side and the right and stretching to get more tension in the dough.

Proofing the Batard Dough

I’m a keen advocate of proofing the final shaped bread in the fridge. For a less sour loaf, you can proof just for eight hours in a cold fridge at 2-3°C. For a more complex and sour flavour you can proof up to 36-48 hours, although over 36 hours you run the fish of the dough over proofing.

Baking a Sourdough Batard

As you’ll see from my simple sourdough batard recipe below, baking a sourdough batard uses the same method as baking our sourdough boule. Preheat the oven to 260°C with your Dutch Oven in it then remove the dough from the fridge, and flip it over on to a cutting board with a sheet of baking paper on it.

Some bakers like to put the dough out on the bench for an hour before baking, but I personally have had better results going straight from fridge to oven. Note that we live in a very warm climate (around 30°C on average).

Score the batard dough and quickly place it in the Dutch Oven. Cook for 25 minutes with the lid on and 20 minutes with the lid off to assess. At this stage you can keep baking it to your liking.

But please remember, as tempting as it is, do not cut into your sourdough batard until it has completely cooled down and you’ve pleased the Instagram gods with a classic sourdough bread photo.

Simple Sourdough Batard Recipe

Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Simple Sourdough Bâtard Recipe

Print Recipe Rate Recipe
This simple sourdough batard recipe makes the baguette's lesser known cousin, the bâtard. This oval-shaped loaf is not as long or as narrow as a baguette but it's longer than a round sourdough boule and is therefore infinitely more practical for making toast and sandwiches meaning less bread goes to waste. And who doesn't love a sourdough challenge?
Prep Time: 3 hours
Cook Time: 45 minutes
Proofing Time: 8 hours
Total Time: 11 hours 45 minutes
Course: Bread
Cuisine: French
Servings: 1 Loaf
Calories: 1409kcal
Author: Terence Carter

Equipment

  • Dutch Oven

Ingredients

  • 370 g bread flour or a mix of 3 parts bread flour and 1 par wholewheat flour
  • 250 ml water bottled
  • 80 g starter full strength
  • 8 g salt

Instructions

  • Make sure your starter has at least doubled in size.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • When your starter has peaked it should have a slightly domed appearance and have bubbles of different sizes.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Mix your flours and add your salt.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • In a separate bowl, mix your water with the starter using a whisk.
  • Add the water and starter to the other bowl and mix thoroughly. I like to use a flexible bowl scraper and finally mix the dough by hand. Cover the dough and leave it to rest for one hour.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Stretch and fold the dough 3 times with a 30 minute rest between folds.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After the third fold, wait 30 minutes before testing the dough strength with the windowpane effect. If the dough does not break you are ready to pre-shape the dough.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Using a bench scraper form the dough into a tight ball by placing the scraper under the dough and scraping it 180° several times. If the dough keeps sticking to the scraper, use a little flour.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Once the dough is in a tight ball, sprinkle with a little rice flour and cover with a dish towel.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After 20-30 minutes, flip the dough over and spread out into a rectangle.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Fold the right side over the left to halfway across the dough.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Then fold the left side over the right. You might see little bubbles on the surface of the dough. This is a good sign. If the bubbles are big, pinch them closed.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • From the edge closest to you, roll the dough gently over and press down enough to seal the dough. Do this until you now have a slightly oval shape.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Turn the dough 90° and seal the end of the dough. Rotate 180° and seal the other end. At this stage you can push the dough around the long sides to create more tension.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Line your ‘banneton’ with rice flour and flipping the dough over with a bench scraper, drop the dough into you banneton – this means the seam that was on the bottom is now on the top. If you need to, you can ‘stitch’ the dough along the centre to create more tension (in this case it wasn’t necessary).
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • Sprinkle the dough with a little more rice flour before covering it over. So stop it forming a skin, I then put it a plastic bag before refrigerating for at least 8 hours and up to 36 hours.
  • When ready to bake, place your Dutch Oven in your oven and preheat your oven to 260°C or as hot as it will go. Flip the dough out (seam side down) onto a cutting board with some oven paper and a little semolina flour. This helps stop the bottom of the loaf from burning. Score the dough with a slash on one side of the dough at an angle of about 30°. You can decorate the other side bu scoring it lightly. Carefully remove the Dutch Oven from the oven and transfer the dough over to the Dutch Oven. Spray with a little water and put the lid on and put the Dutch Oven back in the oven. Set a timer for 25 minutes.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After 25 minutes, remove the Dutch Oven, take off the lid and put the bread back in the oven. If your oven goes to 260°C, turn it down to 230°C and set a timer for 20 minutes.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • If your bread did get great oven spring like this loaf, you can place some foil over the ‘ear’ to stop it from burning.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • After 20 minutes, assess the loaf and decide just how dark you want your loaf to be. This one shown is on the lighter side.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
  • When you are happy with your loaf place it on a wire rack to let the loaf cool fully before testing.
    Simple Sourdough Batard Recipe for the Baguette's Lesser Known Cousin. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.

Nutrition

Calories: 1409kcal | Carbohydrates: 284g | Protein: 46g | Fat: 6g | Saturated Fat: 1g | Sodium: 3122mg | Potassium: 370mg | Fiber: 9g | Sugar: 1g | Calcium: 56mg | Iron: 3mg

Do let us know if you make this simple sourdough batard recipe for making the baguette’s lesser-known cousin as we’d love to know how it turns out for you.

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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. Nancy B says

    September 23, 2020 at 9:24 pm

    Wow, this worked really well. I made it in a tin loaf pan that was exactly the same size. It’s the one where you actually cook the loaf in the pan, but I used your tea towel method. I didn’t do the overnight proof, I just normally proof on my kitchen bench because I know that it’s generally 2 hours at 24˚C (which is what we keep our house at). I guess that tension in the dough was what gave it that extra oven spring? If I want to double the recipe to make two loaves at once (I’ll freeze one for the kids lunches), does that mean I should do the extra rise step go gain an extra 25% of its bulk? Thanks for the recipe!5 stars

  2. Terence Carter says

    September 23, 2020 at 9:40 pm

    Hi Nancy, glad this worked out for you! Bench proofing is fine, but I’m dealing with a hot kitchen in Southeast Asia and prefer the stability of a good fridge to judge proofing! And yes, if you double the recipe, definitely take that extra step of letting it rise before splitting the dough into individual rounds. Remember to get the oven temperature back up as high as it can go before pulling the 2nd loaf out of the fridge before scoring and baking.
    Happy baking!
    T

  3. Marnie says

    August 27, 2021 at 2:16 am

    I’ve been making sourdough bread obsessively for about 18 months now (yep–a pandemic sourdough baker). This is our favorite recipe so far. Perfect texture, holes just the right size and quantity, easy as all get out, and tasty. Thank you!5 stars

  4. Terence Carter says

    August 27, 2021 at 11:37 am

    Thanks Marnie, that’s great to hear. I’m coming up to nearly 4 years now! Starter is in the fridge having a rest as we’ve just moved apartments.
    Glad that’s working out for you. We’re both pretty happy with the hydration level of that recipe and I don’t bother pushing it any further.
    I don’t understand the obsession with bread with holes so big you can’t even butter it, let alone make a cheese toastie with!
    Happy baking,
    T

  5. Richard Mattson says

    May 18, 2022 at 10:37 pm

    I am a big fan of your Basic Sourdough Batard recipe: terrific “ears” and nice open crumb! I would like to vary the recipe to make a sourdough rye version. What would be the proportion of rye to bread flour? Thank you!
    Richard

  6. Terence Carter says

    May 19, 2022 at 12:00 pm

    Greetings Richard, that’s fantastic to hear!
    Rye flour is a great addition to a sourdough loaf. There are three varieties of rye flour; light, medium, and dark. The darker the variety, more of the bran and germ will have been retained in the flour resulting in a darker the final loaf. You can really go down the rabbit hole with this and other additions such as walnut and honey. However, if you just want the extra flavour (and health benefits) of rye, I would start with a medium rye flour and use it at 20% of your total flour (not including the bread flour in your starter). That means if my normal loaf has a total of 370g flour (separate from your starter) it would be comprised of 296 g bread flour and 74 g of medium rye flour. Expect the rise of the loaf to be a little less and it the bread will have a slightly tighter crumb – but the benefit is more flavour.
    Happy baking
    T

  7. Richard Mattson says

    May 20, 2022 at 12:17 am

    Thank you! . Making the rye batard today. . . walnuts and honey next time.

  8. Terence Carter says

    May 20, 2022 at 10:17 am

    You’re welcome Richard. Good luck!

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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!! 

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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

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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.

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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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