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Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves. 10 most popular recipes of February. best Mediterranean recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves That’s Also Delicious Cold

This easy warm potato salad recipe with anchovies, capers, chives and celery leaves makes a fresh green Mediterranean style potato salad with a zingy dressing of lemon juice, extra virgin olive oil and sherry vinegar. It’s a fantastic side to chicken schnitzel or fried chicken and while wonderful served warm, it also tastes delicious chilled.

If you’re planning on making the delicious chicken schnitzel recipe with a crunchy panko breadcrumb coating with parmesan and lemon zest that we shared yesterday, or even today’s chicken schnitzel burger recipe, then try this warm potato salad recipe with anchovies, capers, chives and celery leaves, too.

They’re a perfect match thanks to the fresh green taste of this potato salad, courtesy of the celery leaves and their crispy stalks and garlic chives, and the flavours of the sea thanks to the anchovy fillets and capers. Not a celery leaf lover? Try flat leaf parsley instead.

Wash it all down with a chilled glass of sauvignon blanc and it makes a sublime meal. And if you’re in the southern hemisphere where the weather’s still warm and a warm potato salad doesn’t appeal, pop it in the refrigerator and serve the salad chilled too.

This potato salad also works with fried chicken, and we have recipes for spicy Burmese fried chicken and fiery Nashville-style southern fried chicken. And if you’re keen on the schnitzel, but not this salad, we have more potato salad recipes right here, such as a recipe for this creamy Japanese potato salad.

Before I tell you all about this warm potato salad recipe with anchovies, capers, chives and celery leaves, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, please consider supporting Grantourismo by buying us a coffee (we’ll use the money to buy cooking ingredients for recipes we’re testing) or donating to our epic Cambodian culinary history and cookbook on Patreon.

Another way to support our site and our work here is by buying something from our Grantourismo Society-6 store, such as these gifts for food lovers or food-themed reusable cloth face masks, designed with Terence’s images.

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

Now let’s tell you more about this warm potato salad recipe with anchovies, capers, chives and celery leaves.

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves

My warm potato salad recipe with anchovies, capers, chives and celery leaves makes a fresh green Mediterranean style potato salad with a zingy dressing of lemon juice, extra virgin olive oil and sherry vinegar.

I was originally inspired by the idea of Irish-Australian chef Colin Fassnidge’s herby potato salad recipe, only we can’t get most of the ingredients his recipe calls for here in Cambodia, so this salad is the result of substitution. While my salad has turned into quite a different potato salad, I reckon it’s just as delicious.

The chef uses kipfler potatoes, which I’ve never seen in Cambodia, plus the waxy potatoes we get here are mostly from Australia and ridiculously over-priced. That means I often use starchy potatoes or those varieties in between waxy and starchy in my potato salads, which is what Asian cooks typically use anyway, as in the Japanese potato salad I linked to above.

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

I’ll tell you more about how I adjusted the chef’s herby potato salad recipe to create my easy Mediterranean-style warm potato salad recipe with anchovies, capers, chives and celery leaves in the tips below, as it will give you some options to really make this salad your own.

Tips to Making this Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves

Just a few tips to making this warm potato salad recipe with anchovies, capers, chives and celery leaves, and a dressing of lemon juice, extra virgin olive oil and sherry vinegar.

Fassnidge’s herby potato salad recipe calls for large pickled white anchovy fillets, which I’ve never found in Cambodia (but how I’d love some!), so I’ve used salt-cured anchovy fillets.

The chef also recommends capers, which he says to rinse, drain and chop, so he’s using large capers, whereas I’ve opted for baby capers in wine vinegar, which I not only don’t drain, but I use the brine, which adds a bit of tang. These are tiny capers, so you get a lot more caper-y flavours throughout the whole salad.

When it comes to herbs, the chef’s recipe calls for fresh thyme, tarragon and flat leaf parsley, along with garlic chives. We’ve no shortage of chives here in Southeast Asia, but fresh thyme and tarragon are hard to come by and when available, they’re just not great quality and not the same as the fresh Mediterranean herbs.

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

We do get celery leaf, which we just love, so I’ve used the leaves and stalks which add crunch and texture, and fantastic fresh green flavours, especially when combined with loads of sliced garlic chives.

As for the dressing: the chef’s recipe calls for extra virgin olive oil (perfect), lemons – which we can get here sometimes, but I also tried the juice of limes, which are always available and were fab – and apple cider vinegar.

We prefer wine vinegars, and I tested white wine vinegar, red wine vinegar and a tarragon flavoured wine vinegar, and while they all worked, I ended up settling on a sherry vinegar from Jerez. It’s a Borges Vinagre de Jerez sherry vinegar, and it’s absolutely perfect in this potato salad.

I’ve suggested sea salt and fresh cracked black pepper to taste, because we love salty but you may find the salad salty enough from the capers and anchovies.

I actually have a cracked black pepper problem (an allergy of sorts), so often opt for white pepper, which I adore, but cracked black pepper is just so good with this warm potato salad recipe.

Lastly, let’s talk temperature. As per the chef’s herby potato salad, which he likes warm as he says the “warmth (of the potatoes) will help absorb the flavour of the dressing”, I completely agree.

The starchy potatoes soak the tangy, sweet and sour flavours of the dressing right up, and as you fold the dressing in, you get a bit of creaminess from the starchy potatoes. Just don’t stir too much or you will get the mashed texture of a Japanese potato salad. Unless you want that of course!

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves. 10 most popular recipes of February. best Mediterranean recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Warm Potato Salad Recipe with Anchovies, Capers, Chives and Celery Leaves

Print Recipe Rate Recipe
This easy warm potato salad recipe with anchovies, capers, chives and celery leaves makes a fresh green Mediterranean style potato salad with a zingy dressing of lemon juice, extra virgin olive oil and sherry vinegar. It’s a fantastic side to chicken schnitzel or fried chicken and while wonderful served warm, it also tastes delicious chilled. 
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 250kcal
Author: Lara Dunston

Ingredients

  • 400 g potatoes pref. starchy, peeled and diced 2cm cubes
  • 10 anchovy fillets roughly chopped
  • 1 tbsp capers small
  • 50 g celery leaves and stalks roughly chopped – or flat-leaf parsley
  • 50 g bunch of chives sliced, 1cm length
  • 1 lemon juice only
  • 2 tbsp sherry vinegar – or red/white wine vinegar
  • 100 ml extra virgin olive oil
  • sea salt and fresh ground cracked black pepper to taste

Instructions

  • In a large pot of hot water over medium-high heat, boil the diced potatoes until just-cooked – about 8-10 minutes or so – taking care not to over-cook them.
  • Drain the diced potatoes and set aside.
  • To a big salad bowl, add the capers, chopped anchovy fillets, roughly chopped celery leaves and stalks, sliced chives, lemon juice, sherry vinegar and extra virgin olive oil, and stir to combine well.
  • Add the warm diced potatoes to the bowl, gently combine, add sea salt and fresh ground cracked black pepper to taste, and serve immediately.

Nutrition

Calories: 250kcal | Carbohydrates: 4g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg

Please do let us know in the comments below if you make our warm potato salad recipe with anchovies, capers, chives and celery leaves, as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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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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Comments

  1. Bunny Peters says

    July 12, 2022 at 6:51 pm

    I made this salad and it is now our “go-to” potato salad😀😀😀 we LOVE it!!!

    We recently had a family over with 3 younger boys who were “fussy” eaters. I took the anchovies, ~half the herbs (celery leaves, parsley and chives), the olive oil (I used ~200 ml), the lemon juice, sherry vinegar and puréed the sauce. The potato salad was a huge hit (1 kid had 3 helpings)……. Almost no leftovers, which was terrific😀😀😀5 stars

  2. Lara Dunston says

    July 12, 2022 at 7:26 pm

    Hi Bunny, fantastic! I so love hearing this! Isn’t it a great salad?! I was going to make my nanna’s old-fashioned Australian potato salad tomorrow, but now you’ve got me craving this one again. Thank you so much for dropping by! Lovely to see you here :)

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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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