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Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa

This tomato bredie recipe makes a classic Cape Town stew. This bredie (an Afrikaans word meaning ‘stew’) is a slow-cooked mutton and tomato stew. The variety and amount of spices added have an infinite variety of permeations. This is my version of the tomato bredie inspired by our time in Cape Town.

Jet lag makes you do the strangest things. We had arrived at our Camps Bay holiday rental in Cape Town in the late afternoon after three flights that took us half way around the world, desperate to try to get our body clocks – by this stage just a collection of springs and gears in a shoebox – on local time.

We forced ourselves to go for a walk along the beach at Camps Bay then headed out to dinner, even though our bodies just wanted to head straight for the sheets and pillows, and dreams of not flying for a very long time. Of course the next morning at 5am, I was sitting upright in bed wide awake.

With Lara sleeping soundly, I tip-toed downstairs to make some tea. As the jug slowly boiled, I checked out the kitchen. Wow. Clearly someone here loved to bake, judging by all the oven trays, and there was every conceivable type of appliance. I was going to enjoy this kitchen.

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cookbooks on the kitchen shelf were well-thumbed and in the library there were even more cooking reference books. As I sipped my tea I thumbed through the South African cookbooks, now spread out on the lounge room coffee table. I quickly realised there was more to South African cooking than BBQ or braai, the Afrikaans word for roasted meats.

I started to think about what I might learn to make for Cape Town for my series The Dish, in which I share a recipe for a quintessential dish of each of the places we’re settling into for two weeks at a time on this yearlong global grand tour we’re doing.

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa

One dish that kept attracting my attention was the bredie – an Afrikaans word meaning ‘stew’. These kinds of slow cooked meat dishes have kept popping up on our trip. Check out the recipes for the French Cassoulet I made in Ceret, the Spanish Oxtail Stew I cooked in Jerez, and the Moroccan Lamb Tagine with Prunes and Almonds I learnt to cook in Marrakech and made in Essaouira.

These earthy dishes in many ways exemplify what we’re attempting with our travel experiment this year: to slow down, to learn how to live like locals, and to learn to cook a bit of the local food. What could make you feel more at home than the aromas of a local dish slow-cooking on a stove or in the oven? And this tomato bredie was as Cape Town as Table Mountain.

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

 

As with the other dishes above that I’ve written about this year, I found half a dozen conflicting tomato bredie recipes just thumbing through the cookbooks on the lounge room table, but what I quickly realised was that essentially the dish is a slow-cooked mutton and tomato stew. The number and amount of spices added has an infinite variety of permeations.

Tips to Making this Tomato Bredie Recipe

When we visited the District Six Museum, we spotted a tomato bredie recipe that substituted beef for lamb and included onions, garlic and ginger to spice it up. Tomatoes and tomato paste were added, along with sugar and seasoning. This, overlooking the fact that it’s better done with lamb, was a good base to work from. But note that you could very well make this with beef.

 

Some of the Cape Malay tomato bredie recipes that I came across consisted of a richer array of spices, often including cumin, coriander, cinnamon, cardamom, cloves, thyme, marjoram, and a good dash of chilli.

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

After sampling this dish in Cape Town restaurants a few times during our stay, and making it in the Camps Bay kitchen several times, I think I found the sweet spot with this recipe: a good mix of lamb pieces (you want fat and marrow) cooked for at least a couple of hours, a good rest overnight before reheating, and then add the potatoes.

Garnish with fragrant coriander and serve this tomato bredie recipe with some aromatic rice, and roti if possible, and a good South African Shiraz or some ice cold beer.

Update May 2022: If you love a good old-fashioned traditional stew, do check out our collection of our best stew recipes for more hearty winter warmers.

Tomato Bredie Recipe for a Classic Cape Town Stew

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tomato Bredie Recipe, a Classic Cape Town Stew

Print Recipe Rate Recipe
The bredie (an Afrikaans word meaning ‘stew’) is a slow-cooked mutton and tomato stew. The amount and number of spices added has an infinite variety of permeations. This is my version.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Course: Main
Cuisine: South African
Servings: 4 -6 portions
Calories: 245kcal
Author: Terence Carter

Ingredients

  • 1.5 kilos ‘stewing’ lamb
  • 2 tsp crushed garlic
  • 1 tsp salt
  • 1 tsp chilli flakes optional
  • 2 large onions finely sliced
  • 50 ml tomato paste
  • 1 tablespoon sugar
  • 4 cm ginger fresh, chopped into matchstick-sized strips
  • 4 whole black peppercorns
  • 1 cinnamon stick
  • 5 whole cloves
  • 3 cardamom pods
  • 1 tsp cumin seeds crushed
  • 1 tsp coriander seeds crushed
  • ½ kg medium tomatoes chopped you can use tinned
  • 4 medium potatoes quartered, for the second day!
  • Vegetable oil
  • Water

Instructions

  • Dry ‘roast’ the dry spices in a hot saucepan.
  • Add a good dash of vegetable oil to the pan and sautee the onions.
  • Add the ginger, garlic and chili and cook for one minute.
  • Pat dry the lamb. You can cook it with the onions etc, or separately until browned.
  • Combine the above ingredients in a large pot or Dutch oven.
  • Add about a cup of water and simmer for 15 minutes.
  • Add the tomato paste, tomatoes and sugar. Cook over low heat until the meat easily breaks apart. Add water, a little stock or some red wine to keep the mix moist.
  • Cool slightly and then place in the refrigerator overnight.
  • Reheat the stew slowly. Start cooking your rice after adding the potatoes to the pot.
  • While some recipes present it as a ‘dry’ curry (as in the last photo), I think it’s better left with a decent amount of gravy. Perfect for mopping up with some roti.

Nutrition

Serving: 1g | Calories: 245kcal | Carbohydrates: 56g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 877mg | Potassium: 1393mg | Fiber: 9g | Sugar: 12g | Vitamin A: 360IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 4mg

Do let us know if you made this tomato bredie recipe for a classic Cape Town stew in the comments below 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. Christine Gilbert says

    November 24, 2010 at 9:32 am

    This sounds absolutely lovely. I’m so jealous… I’m in Thailand, living like a Thai, which means no kitchen for me, everything is done in the night markets. I’m loving it, but so missing preparing my own food! Thanks for this post! Looks wonderful.

  2. Lara Dunston says

    November 25, 2010 at 9:37 am

    Oh, you’re still in Thailand?! Assume you’re loving it! But aren’t the markets wonderful for eating at? Thanks for dropping by, Christine! :)

  3. Denise Rootenberg says

    October 30, 2015 at 8:58 am

    Well done for not committing the common crime of putting too much liquid in the bredie and thus ruining it. I managed to find lamb tonight in Toronto and can’t wait to make a bredie again.

  4. Lara Dunston says

    November 13, 2015 at 5:15 pm

    Thanks, Denise! Do let us know how your bredie turned out.

  5. Susan Matheson says

    February 2, 2016 at 9:20 am

    This is by far the best version of a tomato bredie I’ve found. Being an ex-South African I was surprised at how many of the other local recipes lacked the complexity of this one. Instead of sugar, a lot of South Africans will often use apricot jam. The other very easy alternative that makes this a much quicker recipe is to use ground lamb instead. My family often served it that way as well. Of course it dramatically changes the personality of the stew, but the flavours remain the same! I think my mom used to do that because it was easier for us kids to eat.5 stars

  6. Terence Carter says

    February 2, 2016 at 11:27 am

    Thanks Susan!
    This version does take a long time to make, but I can see that it’s probably impractical for a lot of people. It reminds me of my sister-in-law’s bolognese that takes less than an hour while mine takes at least three — impractical for a working mum!
    Never heard of using jam as a sweetener — but I’ve been known to use tomato ketchup as a sweetener for tomato-based stews.
    Thanks for your comment.
    T

  7. Scarlet says

    June 13, 2017 at 11:58 pm

    The flavours in this Tomato Bredie are incredible.
    Time consuming but very well worth it.
    Great, easy to understand recipe.5 stars

  8. Lara Dunston says

    July 15, 2017 at 10:01 am

    Thanks, Scarlet! So pleased it turned out well for you!

  9. Angela Felix says

    March 7, 2018 at 5:47 pm

    I made tomato bredie tonight and it was beautiful my mum is 90 and she just loved it

  10. Terence Carter says

    March 7, 2018 at 5:49 pm

    That’s fantastic Angela, great to hear. It’s a lovely dish!

  11. Charlie says

    June 14, 2020 at 3:18 pm

    I am an ex-South African who has relocated to the States. During lockdown I’ve been looking for recipes that took me back home to by city of Cape Town. By far the best tomato bredie recipe I’ve found, thank you. I can’t believe this version was inspired by a visit to the District Six Museum!5 stars

  12. Terence Carter says

    June 14, 2020 at 4:05 pm

    Thank you Charlie. Yes, until I went to the District Six Museum, I was struggling to make sense of the recipe. Of course it made sense to have the extra spices in it!
    I’ll have to make it again soon.
    Cheers,
    T

  13. Colleen Glyde says

    January 7, 2021 at 12:56 pm

    Hi I am from South Africa, moved with my family to England aged 5 years old.This is the way I remember my Grandma & Mother making their tomato bredie, with all those beautiful spices to give a beautiful well rounded full body sauce. Of course a touch of sugar is a must it takes the acidity given from the tomatoes, I believed they added some chilli, but not for the children. So many beautiful dishes from South Africa, these are recipes that have stood the test of time, check out the other bredies, & the Pickle Fish,eaten at Easter time.5 stars

  14. Terence Carter says

    January 7, 2021 at 12:59 pm

    Thank you Colleen! That’s great to hear. I’ll look up the pickled fish for Easter…
    Cheers,
    T

  15. Tony Reynolds says

    June 6, 2021 at 12:42 pm

    Hi Terence, my partner was born in Capetown and asked me to make a tomato bredie like his grandmother used to make when he was a kid. I found your recipe & tweaked it just a little( extra brown sugar + double tomato paste) and received huge accolades from the whole family! Looking forward to making it again this week with beef. Just delicious, thank you.5 stars

  16. Terence Carter says

    June 6, 2021 at 1:19 pm

    Hi Tony,
    Thank you so much. We get so many people coming to visit the site to use that recipe – many from Capetown!
    Make sure to use a good braising beef and really cook it out ’till it has that fall-apart consistency.
    Happy cooking.
    T

  17. Lynna Davis says

    October 25, 2022 at 3:07 am

    Wonderful recipe- thank you, we lost our family recipe collection when we immigrated and this reminds me so much of home (D6) – the spice market on the way to the parade grounds.
    We use blade / shoulder steak when we cant get lamb its an good substitute.

    So envious of all your food travels!5 stars

  18. Lara Dunston says

    October 25, 2022 at 12:52 pm

    Hello Lynna, thank you and thanks for the tip – we so love the food there. Also the Cape Malay curry!
    But I’m so sorry to hear you lost your family recipes. Have you thought about trying to recreate the recipes? Reaching out to other family members? Using your own taste memories to recreate recipes? I’ve done that with some of our Russian-Ukrainian recipes that I don’t have. There’s nothing like the “this is exactly like baboushka (grandma) made!” feeling when you get it right.
    We haven’t travelled much during the pandemic, but we continue to cook the food from our travels and that takes us back and helps us to relive our delicious experiences.
    Thank you so much for taking the time to drop by and leave a comment! :)

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

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

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

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

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

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

Merry Christmas!! X

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

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

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

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

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

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

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

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

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

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

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

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

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

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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

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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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