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Tamago Kake Gohan Recipe for Japanese Egg on Rice or TKG for the KFC Generation. What to Cook This Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tamago Kake Gohan Recipe for Japanese Egg on Rice or TKG for the KFC Generation

This tamago kake gohan recipe for Japanese egg on rice – or TKG for the KFC generation – makes a classic Japanese breakfast for egg lovers. This deliciously-simple breakfast egg dish of raw egg stirred into piping-hot steamed Japanese rice can be customised, served simply with soy sauce and sesame oil, or sprinkled with spring onions, sesame seeds, furikake, bonito flakes, or roasted seaweed.

If you’ve enjoyed our recipes for Japanese comfort food dishes, particularly the recipes for donburi or rice bowl dishes, such as oyakodon, the Japanese ‘chicken and egg’ rice bowl, and katsudon, the pork cutlet and egg rice bowl, then you’re going to love this tamago kake gohan recipe for Japanese egg on rice.

A quick and easy breakfast dish of raw egg stirred into cooked rice, tamago kake gohan is versatile and can be customised as you like, with traditional Japanese sauces, pickles, condiments, and toppings, such as furikake seasoning, bonito flakes and roasted seaweed, or European ingredients, such as Italian Parma ham and Parmigiano-Reggiano, which is apparently very popular.

This tamago kake gohan recipe comes with a warning, however: if you don’t like raw eggs, this dish is not for you. If you do eat raw eggs, you probably know this, but do use pasteurised eggs to be safe, make sure the rice is piping hot, and stir the egg in as soon as you plate the rice, to reduce the risk of salmonella. If you have concerns, don’t make this dish. More tips below.   

This tamago kake gohan recipe is the latest recipe in our Weekend Eggs series of quintessential eggs dishes from around the world. If you’re visiting us for the first time, we started Weekend Eggs back in 2010 when we launched Grantourismo with a yearlong global grand tour aimed at promoting slow, local and experiential travel, more sustainable, ethical, engaging, and immersive forms of travel.

We spent two weeks in each destination, staying in apartment rentals and holiday homes to get an insight into how locals lived their lives, and in each place we settled into, we explored the local food, connected with local cooks and chefs, and learnt to cook local specialties. We shared those in a series called The Dish, for which Terence learnt to cook a quintessential dish of each place, and in our Weekend Eggs series, for which Terence cooked local breakfast eggs dishes. We rebooted that series last year.

If you’re an eggs lover and particularly a lover of breakfast eggs dishes, do dig into our Weekend Eggs archive (link above) for inspiration and ideas or browse our collections of our 21 best breakfast recipes of 2021 and our all-time 12 most popular Weekend Eggs recipes in 12 years of Grantourismo, which we compiled as part of Grantourismo’s 12th birthday celebrations.

Now before I tell you about this tamago kake gohan recipe, we 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’s tell you about this tamago kake gohan recipe.

Tamago Kake Gohan Recipe for Japanese Egg on Rice

This tamago kake gohan recipe will make you a classic Japanese breakfast dish that’s also known as TKG to the KFC generation – which doesn’t include me, I have to say; I’m very much in the Kentucky Fried Chicken “wheels are talking” age group.

One of the things I love about this tamago kake gohan recipe is that it’s endlessly adaptable. The Japanese breakfast dish that can be eaten very simply, with little more than a raw egg stirred through steamed rice, doused with soy sauce, and sprinkled with spring onions or scallions.

Or you can make our tamago kake gohan recipe, in which a mixture of raw egg, soy sauce, mirin and sesame oil is stirred through the piping-hot steamed rice, before we top it with a raw egg yolk, which we place into a shallow well, so it partly cooks, and then sprinkle it with finely sliced roasted seaweed (kizami nori), spring onions, furikake, and bonito flakes.

But the beauty of tamago kake gohan is that it’s easily customisable with your favourite condiments, sauces and other toppings – just like a rice porridge or congee, which can also be eaten simply or can be topped with an egg, vegetables, herbs, pickles, crunchy shallots, sliced chillies, you name it.

You can really create your own tamago kake gohan recipe and put anything on it. They don’t even need to be Japanese ingredients, if you want to go fusion. I’ve read that the Japanese are really getting creative with their tamago kake gohan recipes these days. Just a few tips to making this tamago kake gohan recipe.

Tips to Making this Tamago Kake Gohan Recipe for Japanese Egg on Rice

As usual, I only have a few tips for you to making this tamago kake gohan recipe as it’s super easy and comes together in minutes.

My top tip is if you don’t eat raw eggs, can’t eat raw eggs or have any concerns about eating raw eggs, do not make this tamago kake gohan recipe. More tips on raw eggs below. 

Do use Japanese rice if you can source it – if you can’t find it locally, you can buy it online – and definitely use a rice cooker to steam the rice, as you can fluff it up once cooked and leave it in the rice cooker so it stays hot.

I find that two cups of Japanese white rice makes enough rice for two people – one cup of rice per person – and is the perfect amount for a traditional Japanese donburi bowl.

Make sure you use pasteurised eggs and keep eggs refrigerated to reduce the risk of possible salmonella infection from raw eggs.

Most classic tamago kake gohan recipes call for the soy sauce to be poured onto the rice first then the beaten raw egg to be stirred through the rice, then any other sauces (such as mirin or mentsuyu) to be doused on, however, I prefer to whisk the raw eggs with the Japanese soy sauce, sesame oil and mirin first in a mixing jug with spout as I find the rice is then evenly seasoned.

After you pour the raw egg mixture into the rice, you’ll find the rice looks wet, but quickly stir it in and keeping stirring it in and it will dry and thicken as the mixture coats the steamed rice and the rice soaks it up.

Work quickly, as the hotter the rice is, the better it will soak up the mixture, plus it’s safer as the heat partly ‘cooks’ the egg. Which is also what will happen when you create a small shallow well at the centre of the rice for the raw egg yolk. By the time you sit down to eat it, you’ll see and taste that it’s firm around the edges.

Tamago Kake Gohan Recipe for Japanese Egg on Rice or TKG for the KFC Generation. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Once you’re done, work quickly to sprinkle the toppings onto each bowl. I portion everything out after I slice the scallions. By the way, if you can’t find kizami nori, shredded roasted seaweed, I use scissors to cut a sheet of nori into fine slices.  

You should find most ingredients in the Japanese section or Asian section of a good supermarket, otherwise, make a beeline for your nearest Japanese community, where you should find a Japanese specialty shop, or your nearest Asian supermarket or Chinatown.

You’ll also find everything online on websites such as Amazon, which has shichimi togarashi, the Japanese 7 spice blend that we recommend, as well as bonito flakes, kizami nori, the shredded roasted seaweed, and furikake. If you don’t want to buy furikake, you could make your own or just use a mix of white sesame seeds and black sesame seeds.

And to repeat our warning above, if you don’t like raw eggs or can’t eat raw eggs, then this dish is definitely not for you.

If you do eat raw eggs, you probably know this already, but just a reminder to wash your hands, cooking utensils and working area thoroughly with hot soapy water before handling raw eggs, use pasteurised eggs to be safe, to make sure that the rice is piping hot, and to stir the egg in as soon as you plate the rice, in order to reduce the risk of salmonella infection.

This is not a medical site – it’s a food and travel site where we share recipes and tips purely for your entertainment and information – so we cannot provide medical advice, however, you’ll find more information here about using raw eggs safely in cooking, symptoms of salmonella infection, and diagnosis and treatment of salmonella poisoning. The American CDC has a comprehensive salmonella section on its website.

Tamago Kake Gohan Recipe for Japanese Egg on Rice

Tamago Kake Gohan Recipe for Japanese Egg on Rice or TKG for the KFC Generation. What to Cook This Weekend. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tamago Kake Gohan Recipe for Japanese Egg on Rice

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This tamago kake gohan recipe for Japanese egg on rice – or ‘TKG’ for the KFC generation – makes a classic Japanese breakfast for egg lovers. This deliciously-simple breakfast egg dish of raw egg stirred into piping-hot steamed Japanese rice can be customised, served simply with soy sauce and sesame oil, or sprinkled with spring onions, sesame seeds, furikake, bonito flakes, or roasted seaweed.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast, Brunch
Cuisine: Japanese
Servings: 2
Calories: 927kcal
Author: Lara Dunston

Ingredients

  • 2 cups Japanese white rice
  • 4 pasteurised eggs
  • 2 tsp Japanese soy sauce
  • 2 tsp sesame oil
  • 2 tsp mirin
  • 6 spring onions green part only, finely sliced
  • 2 tbsp roasted seaweed finely sliced
  • 1 tbsp sesame seeds or furikake
  • 1 tbsp bonito flakes
  • 1 tsp shichimi togarashi Japanese 7 spice blend

Instructions

  • Use a rice cooker to steam 2 cups of Japanese white rice; when done, fluff up the rice with a fork and leave it in your rice cooker (turned on) until ready to serve, so the rice remains piping hot.
  • In a mixing jug, whisk two pasteurised eggs, Japanese soy sauce, sesame oil and mirin until thoroughly combined.
  • Working quickly, scoop the hot Japanese rice out of the cooker and into two bowls, pour the egg mixture over the rice to distribute evenly between the two bowls, use a fork to thoroughly stir the egg mixture into the rice, and create a shallow well at the centre of each bowl for an egg yolk.
  • Crack open the other two pasteurised eggs, one at a time, separating the yolk from the white, then use a large spoon to transfer a yolk to each bowl, carefully placing the yolks into the shallow wells you created at the centre of each bowl.
  • Sprinkle onto each bowl some finely sliced spring onions, finely sliced roasted seaweed, sesame seeds or furikake, bonito flakes, and shichimi togarashi, the Japanese spice blend, and serve immediately.

Nutrition

Calories: 927kcal | Carbohydrates: 164g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 328mg | Sodium: 549mg | Potassium: 505mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1141IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 5mg

Please do let us know in the comments below if you make this tamago kake gohan 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)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

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

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

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