This Cambodian long bean salad with smoked fish recipe makes bok sondek trey cha-er and for me it’s the Cambodian equivalent of a European green salad. As delicious as it is, you might not eat it on its own, just as you probably wouldn’t eat a lettuce, tomato and onion salad by itself. But it’s … Read more
This tonkatsu fried rice with onsen eggs recipe combines a few of the things we love – fried rice, eggs and tonkatsu, the succulent Japanese pork cutlet breaded in panko crumbs and deep-fried. Like the original Chinese fried rice it’s the delicious result of leftovers and experimentation. Like the original Chinese fried rice that was … Read more
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 … Read more
My best Korean instant ramen noodles recipe jazzes up Nongshim Shin Ramyun, which are the best instant ramen noodles as far as I’m concerned. I like the spicy soup seasoning of Nongshim’s Shin Ramyun, especially the Shin Black Noodle Soup, so all I do is add slices of pork, blanched bean sprouts and Chinese greens, … Read more
This braised pork belly recipe with ginger, black pepper, palm sugar, star anise, and peanuts makes a comforting Cambodian slow-cooked pork belly dish that Cambodians would simply call a pork stew or khor sach chrouk – also spelt kaw sach chrouk. The palm sugar caramelises the pork and combined with ginger gives it a sweet … Read more