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Spicy Peanut Butter Noodles Recipe for a Quick and Easy Bowl of Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spicy Peanut Butter Noodles Recipe for a Quick, Easy and Tasty Bowl of Noodles

This spicy peanut butter noodles recipe makes a quick and easy bowl of noodles that are perfect for a fast lunch or mid-week dinner. If you’re in the mood for satay but don’t have time to pound pastes and grind peanuts, this spicy peanut butter sauce should satisfy your cravings. It’s also versatile – use whatever noodles and toppings you have at hand and serve warm or cold.

If you’re a lover of noodle dishes – and we’re talking dry noodle dishes of noodles doused in sauces in this case, in contrast to wet noodle dishes, such as noodle soups and curried noodles – then you should enjoy tucking into a bowl of these spicy peanut butter noodles, drizzled with chilli oil, sprinkled with crunchy pan-roasted peanuts and crispy fried garlic, and garnished with sliced red chillies and fragrant fresh coriander or cilantro.

My spicy peanut butter noodles recipe makes something of a fusion dish – as so many Asian dishes are, after all – obviously inspired by China’s famous Shaxian and Fuzhou peanut butter sauce noodles, usually garnished with scallions and sesame seeds, as well as chilli oil, but clearly influenced by our decades cooking Southeast Asian food.

Back in the mid 1980s, after Terence and I first moved in together in inner-city Sydney, we began eating out several times a week at cheap and cheerful Southeast Asian eateries with my young uncles who had travelled the length and breadth of Asia.

Inspired, we began cooking Asian cuisines at home and one of the dishes I began making was a peanut butter sauce recipe based on saus kacang from The Complete Asian Cookbook by Sri Lankan-born Charmain Solomon, regarded as the ‘Queen of Asian Cooking in Australia’.

Terence and I used to take turns cooking in the tiny kitchen of the terrace house basement flat of the first home we rented together in then-working class Balmain. We each developed our own satay-ish peanut butter sauce recipes that we’d typically prepare with chicken, beef or pork, which we’d eat with rice. Sometimes I’d serve the same sauce simply with noodles or use it to make an Indonesian gado gado vegetable salad.

Years later, after we discovered David Thompson’s Thai Food cookbook and Terence began pounding spice pastes, sauces and relishes from scratch, the days of my peanut butter sauce noodles were over. Not yet aware of China’s beloved Shaxian and Fuzhou peanut butter sauce noodle dish nor of this thing called ‘natural peanut butter’, I mistakenly assumed what I’d been making was a dumbed-down version of a Thai dish as Thai food began to become better known in Australia.

For many years, until we settled in Southeast Asia and began to learn more about the region’s cuisines and the Chinese provenance of so many Southeast Asian dishes, I’d been too embarrassed to share my spicy peanut butter noodles recipe. It was only after discovering China’s Shaxian and Fuzhou peanut butter sauce noodles that it all made sense.

After increasingly spotting recipes for peanut butter noodles and peanut butter sauce popping up on the web, many misidentified as Thai peanut butter noodles, I thought it time I shared the spicy peanut butter noodles recipe I’ve been making all these years – which is essentially a peanut butter sauce with noodles, sprinkled with condiments and garnishes to add texture, heat and fragrance – and I thought I’d clarify the origins of peanut butter sauce noodles while I was at it.

Before I tell you more about this spicy peanut butter noodles recipe, however, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let me tell you all about this spicy peanut butter noodles recipe.

Spicy Peanut Butter Noodles Recipe for a Quick, Easy and Tasty Bowl of Noodles

The food blogging world is a strange place sometimes – or space, as in food blogging space, as it’s typically called these days – and this spicy peanut butter noodles recipe and the peanut butter sauce that makes it, is a case in point. Well, not my peanut noodles recipe in particular, but spicy peanut noodles recipes more generally.

Firstly, they’re often called ‘spicy Thai peanut noodles’ and they’re nearly all made with peanut butter. Yet there’s no such Thai noodle dish, especially one sprinkled with sesame seeds, which in Thai cooking, like Cambodian cooking, are mostly used in sweets and desserts.

Of course, there is a Thai peanut satay sauce recipe which hails from Southern Thailand and makes a peanut-based sauce that’s typically made with roasted peanuts, a Thai red curry paste, coconut milk, palm sugar, and tamarind sauce.

But that sauce is generally used as a dipping sauce for vegetables or for sate gai or satay chicken skewers (in the Muslim south), as well as sate moo or satay pork skewers in Bangkok and other parts of Thailand. Although more often than not the skewers are served with a vinegar-based sauce made with red chillies, shallots, salt and sugar, not doused over noodles.

In Thai Food, David Thompson’s recipe for a ‘relish of peanuts’ or nahm prik tua pat calls for palm sugar, tamarind water (extracted from ripe tamarind) and fish sauce, to be combined with a paste pounded in a mortar and pestle from dried long red chillies, chopped garlic, ground dried shrimp or ground dried fish, Thai shrimp paste, and peanuts, which is then fried in oil or rendered pork fat.

The chef recommends serving the peanut relish with raw, grilled, deep-fried, or pickled vegetables, vegetables simmered in coconut milk, steamed fish or prawns, crispy fish cakes, or sweet pork. No noodles on Thompson’s list or that of other Thai chefs that we’ve come across.

While most Thai peanut satay sauce recipes call for the peanuts to be ground in a mortar and pestle, I’m sure there must be some home cooks who take short cuts and use peanut butter. Thailand’s Tong Garden, makers of Tong Garden salted peanuts, the crunchiest peanuts in the world (seriously, try them), make a delicious peanut butter by the way.

So where did all these ‘spicy Thai peanut butter noodle recipes’ that so many food bloggers have been publishing in recent years originate from, if not Thailand?

The cuisines of Malaysia and Indonesia feature peanut satay sauces, and the peanut sauce for my spicy peanut butter noodles recipe was undeniably influenced by the Indonesian peanut sauces or peanut sambals. We were eating all kinds of Southeast Asian cuisines in the mid-late 1980s when we used to frequently meet my uncles for dinner in inner-city Sydney to feast on spreads of Malaysian, Indonesian, Vietnamese, and Thai food.

Spicy Peanut Butter Noodles Recipe for a Quick and Easy Bowl of Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

In The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands written by two Bali-based chefs, a peanut sambal recipe calls for shallots and garlic to be fried, before adding long red chillies, roasted peanuts coarsely grounded in a mortar and pestle, dried shrimp paste, tamarind juice, and sweet Indonesian soy sauce, kecap manis. The chefs recommend using it as a condiment for grilled fish and meats, with tomato and cucumber on the side.

Pearly Kee of Penang, in her Nyonya Pantry cookbook has three peanut satay sauce recipes, although one is made with groundnuts. Kee’s classic satay sauce recipe calls for coconut cream, water, chilli powder, fish sauce, rock sugar, and coarsely ground peanuts, which she boils in a pan, then simmers, and tops with peanuts and… sesame seeds.

Like many Asian cuisines, Penang’s nyonya cuisine is a fusion cuisine, incorporating culinary influences from Malaysia, Thailand, India, and Southern China. The food of Fujian province on China’s southeast coast shares a lot of similarities, ingredients and influences with Southeast Asian cuisines due to a long, shared history of trade and migration.

You’ll find products in Fujian that you traditionally wouldn’t have found in other parts of China, such as fish sauce and shrimp paste. Peanuts and sesame seeds are used in a lot of Fujian dishes, especially as a garnish. There’s even a famous Fujian peanut soup, which is best sampled in Xiamen.

But it’s the capital of the province, Fuzhou, which is said to be the home of a dish of hand-cut boiled bǎn miàn noodles with peanut sauce. A flat, wide noodle, sometimes made with egg, it resembles a wide fettuccini. In Malaysia, these noodles are called pan mein and pan mee.

But perhaps the best-known Fujian peanut butter noodle recipe is from Shaxian, where thick ‘wonton noodles’ are boiled before being combined in a sauce made from dark soy sauce, shallot oil or sesame oil, scallions, and peanut butter. China produces an infinite array of peanut butters, many of which come with sesame seeds.

What distinguishes the Shaxian peanut butter sauce noodles recipe is that chicken bouillon is combined with some of the water in which the noodles were boiled. A small bowl of Shaxian wonton soup is typically served alongside the Shaxian peanut butter sauce noodles. If you’re heading for Fujian, look for signs that say: 沙县扁肉拌面.

The Shaxian and Fuzhou peanut butter sauce noodles are usually garnished with scallions and sesame seeds, and are typically drizzled with chilli oil.

So why do so many food blogs call what’s obviously a Chinese peanut butter sauce noodles recipe, a spicy Thai peanut butter noodles recipe? Sure, you can probably find the dish in Thai-Chinese eateries and in homes, but call it Thai-Chinese then, not Thai. Or simply call it what it is. 

Just a few quick tips to making my Southeast Asian-inspired spicy peanut butter noodles recipe, as it really is easy and comes together quickly.

Spicy Peanut Butter Noodles Recipe for a Quick and Easy Bowl of Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Spicy Peanut Butter Noodles Recipe

I only have a handful of tips to making this spicy peanut butter noodles recipe as it’s a cinch to make and takes minutes. Two very important tips: take care not to over-cook the sauce and and don’t over-cook the noodles. 

Traditionally bǎn miàn, pan mein or pan mee noodles are used with peanut sauce. They’re a flat wide noodle, sometimes made with egg, available fresh or dry. They most closely resemble a wide fettuccini. Many Chinese recipes call for a ‘wonton noodle’, but I prefer a thicker more toothsome noodle. 

I’ve used fresh cooked vacuum-packed udon noodles here as I love the chewy texture of udon. Note that they can very quickly over-cook, so follow the instructions on the packet and watch them closely. The udon noodles we buy only require a minute in boiling water. Put a pot of water onto boil for your noodles while you make the sauce, so the water has boiled by the time you’ve finished the sauce.

Use a quality sesame oil and Chinese sesame paste, not the Middle Eastern sesame paste called tahini. Tahini is made from raw sesame seeds and is lighter and creamier, whereas Chinese sesame paste is made from roasted sesame seeds and is darker and has a nuttier taste.

You’ll also want a quality organic peanut butter or natural peanut butter if you can source it, as it won’t thicken as quickly and take on the gluggy texture of the processed peanut butters that contain additives and preservatives. The natural peanut butters enable the sauce to take on a gentle creamy texture that remains that way.

Here in Southeast Asia, it’s easy to find natural peanut butter at the market, supermarket or specialty Chinese stores, however, outside Asia look for it at a health food shop or the health food section of a good supermarket. 

Make the peanut butter sauce in a wok – I use a round flat bottomed wok for this dish – as you’re going to toss the noodles into the wok when they’re done. Take care not to let the shallots or garlic burn when you’re frying them. They’ll cook very quickly.

Once you’re done with the sauce, turn off the heat straight away. Take care not to over-cook the sauce, as it thickens very quickly. And if that happens, you’ll need to reduce it with water or sesame oil again, and re-adjust the seasoning, which is a nuisance. And as for the seasoning of the sauce, make sure to try it and adjust the seasoning to suit your taste and we all have different palates.

I like to serve lightly stir-fried Asian greens, such as bok choy, on the side, but condiments and garnishes also satisfy. I like a drizzle of red chilli oil (we’ve got a homemade Szechuan chilli oil recipe here), slices of fresh, long red chillies or a sprinkle of chilli flakes, pan-roasted peanuts, crispy fried shallots, fresh coriander leaves, and lime wedges for a squeeze of lime juice at the end.

To make your own pan-roasted peanuts, heat a tablespoon of neutral cooking oil in one of these adorable little non-stick single-egg pans if you have one (if you don’t, highly recommend them; they’re fantastic for frying perfect eggs), then quickly dry-fry a handful of raw peanuts on high heat for a minute, continuously shaking the pan so they’re constantly turning. They can burn very quickly, so transfer them to a cold dish the second they’ve browned.

You could eat these spicy peanut butter noodles cold, although I personally prefer the noodles warm and recommend dishing them up as soon as they’re ready. 

Spicy Peanut Butter Noodles Recipe

Spicy Peanut Butter Noodles Recipe for a Quick and Easy Bowl of Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Spicy Peanut Butter Noodles Recipe for a Quick, Easy and Tasty Bowl of Noodles

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This spicy peanut butter noodles recipe makes a quick and easy bowl of noodles that are perfect for a fast lunch or mid-week dinner. If you’re in the mood for satay but don’t have time to pound pastes and grind peanuts, this spicy peanut butter sauce should satisfy your cravings. It’s also versatile – use whatever noodles and toppings you have at hand.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Asian, Southeast Asian
Servings: 2
Calories: 1085kcal
Author: Lara Dunston

Ingredients

  • 3 tbsp soybean oil or another neutral cooking oil
  • 100 g purple shallots peeled, finely diced
  • 2 cloves garlic peeled, finely chopped
  • 1 knob of ginger grated
  • 1 tbsp sesame oil
  • 1 tsp Chinese sesame paste not tahini
  • 3 tbsp chilli oil store-bought or home-made; see our recipe in the tips above
  • 3 tbsp natural crunchy peanut butter
  • 2 tbsp quality fish sauce
  • 1 tsp tamarind sauce or liquid from fresh tamarind pulp optional
  • 200 g noodles your choice
  • 1 red chilli deseeded and finely sliced
  • 2 tbsp pan-roasted peanuts
  • 2 tbsp crispy fried shallots
  • 2 tbsp fresh coriander leaves
  • ½ lime chopped into wedges
To serve (optional)
  • 1 bunch of Asian greens stir-fried

Instructions

  • Put a pot of water on to the stove to boil for your noodles.
  • In a wok over medium-high, heat the cooking oil and fry the finely diced shallots until soft and translucent for a minute or so, add the finely chopped garlic and fry for a minute until fragrant, then add the grated ginger, combine and fry for 30 seconds or so, then reduce the heat to medium.
  • Add the sesame oil, Chinese sesame paste, chilli oil, natural crunchy peanut butter, fish sauce, and optional tamarind sauce if you're using it, and stir to combine well, as the peanut butter breaks down and softens and a sauce forms. Taste and adjust to your palate. Turn the heat to low or, if the sauce has thickened right up, turn the heat off completely.
  • To the pot of boiling water, add the noodles and cook until al dente – better to be slightly under-done – then drain the noodles. If you want to loosen up the peanut sauce, stir through more sesame oil or a little water, turn the heat on again to heat up the sauce, then transfer the noodles to the wok while still hot, stirring in the spicy peanut sauce, taking care not to break the noodles.
  • Distribute the sauce-covered noodles to bowls, drizzle on a little red chilli oil, and garnish as you like with sliced red chillies, pan-roasted peanuts, crispy fried shallots, and fresh coriander leaves. Serve with lightly stir-fried Asian greens such as bok choy on the side and serve immediately.

Nutrition

Calories: 1085kcal | Carbohydrates: 97g | Protein: 26g | Fat: 69g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 40g | Trans Fat: 0.1g | Sodium: 2127mg | Potassium: 875mg | Fiber: 9g | Sugar: 12g | Vitamin A: 559IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 4mg

Please do let us know in the comments below if you make this spicy peanut butter noodles recipe as we’d love to know how it turns 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/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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