My suggestions for what to cook this week include recipes for everything from Spanish garlic shrimp and a spread of Spanish tapas to an authentic Mexican guacamole to kick off a Mexican feast and Cambodian favourites such as these fried spring rolls and fried rice, and maybe some Cambodian barbecue. And let’s not forget that soy ginger chicken.
After oodles of Asian noodles and mountains of meatballs recently – recipes coming! – I’ve had cravings for everything from classic Spanish tapas dishes, such as this garlic shrimp recipe for gambas al ajillo – to all things Mexican, from authentic guacamole to tacos, all kinds of tacos.
But before I share some ideas for what to cook this week (based on my cravings!), I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.
Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or 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.
Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me share some ideas for what to cook this week.
What to Cook This Week from Spanish Garlic Shrimp to Soy Ginger Chicken
Monday – Spanish Garlic Shrimp Recipe and Spanish Tapas Recipes
This classic Spanish garlic shrimp recipe for gambas al ajillo makes one of the most popular Spanish tapas dishes on the menu at tapas bars in Spain and around the world.
It’s one of our favourites. It’s also one of the easiest tapas dishes to make at home, as long as you don’t over-cook the shrimps – or prawns.
Sweet plump garlic prawns are just cooked in a fragrant, gently-spiced, garlicky virgin olive oil that’s just calling for you to mop it up with crusty sourdough bread not long out of the oven.
Serve it with the Spanish meatballs called albondigas, these chorizo and potato croquettes or croquetas de patata y chorizo, and chorizo in red wine or chorizo al vino tinto, one of our favourite recipes with chorizo.
Tuesday – Authentic Mexican Guacamole and a Big Old Pot of Chilli
As lovers of Mexican food, as well as Mexican-American and Tex-Mex food, Tuesday is #TacoTuesday in our home and while I’m not sure exactly what tacos I’m going to make tomorrow night, I’m cooking up a Mexican feast.
I’m starting with this authentic Mexican guacamole, as every Mexican meal should begin with guacamole as far as I’m concerned. And perhaps I’ll make Terence’s spicy red tomato salsa and this Mexican corn salsa. https://grantourismotravels.com/mexican-corn-salsa-recipe/
We can finally source corn tortillas and wheat flour tortillas and have both on hand and we’ve already got plenty of homemade pickled jalapeños, pickled purple shallots, pickled purple cabbage, and Mexican pickled vegetables in the fridge.
I’m thinking I’ll go Tex-Mex and make Terence’s of chilli con carne or my vegan chilli then for lunch the next day I can make quesadillas or do a mini nachos. Whatever I decide, we’ll be washing it all down with margaritas. Or maybe micheladas.
Wednesday – Cambodian Breakfast and Lunch for Dinner
Wednesday is already decided, because I’ve had cravings for Cambodian food, which I haven’t made in a while, and I don’t care what you think but I’m having Cambodian street food breakfast and lunch for dinner.
I’m going to make a Phnom Penh noodle soup and crispy Cambodian fried spring rolls and a bowl of umami-rich prahok ktis, some Cambodian fried rice, and maybe some Cambodian barbecue, and a salad… maybe this Cambodian papaya salad, or long bean salad with smoked fish, or green mango salad with smoked fish, or cucumber salad.
Whatever you decide to cook, if you’re going to make the spring rolls, we also have a tangy Cambodian fried spring roll dipping sauce recipe that you can make to serve with them. You’ll find more of our favourite Cambodian recipes here, all gathered, tested and cooked during our decade living in Cambodia.
I’m also very tempted to make this banana coconut tapioca pudding – just because. When you’ve got a craving, you’ve got to satisfy it when you can.
Thursday – Thai Larb Gai, Green Papaya Salad and Soy Ginger Chicken
And because Cambodian food always leads me to Thai food – and I’m not just talking about my Cambodian culinary history research – I’m thinking we’ll make this tasty Thai larb gai and zingy green papaya salad on Thursday with plenty of jasmine rice or you could opt for the northeastern style and sticky rice.
Make sure the rice is ready and staying warm in the rice cooker or steamer before you even start cooking the larb gai. Another dish that pairs well with larb is this crispy puffy Thai omelette, kai jiew, which we love to douse in homemade Thai Sriracha sauce.
I’m also tempted to ask Terence to make this fantastic soy ginger chicken recipe. It will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as an 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, grill or in a pan. It’s another one of my favourite recipes.
It’s a light dish, too, that’s perfectly satisfying served simply with a salad or steamed rice. It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.
Friday – Beef Stroganoff and a Garden Salad
I don’t know about you, but by the time we get to Friday I’m going to be needing some serious comfort food, which means I’ll be cooking up some of my family recipes from my repertoire of Russian-Ukrainian Food.
Right now, I’m planning on a beef Stroganoff and a simple garden salad, but I could be tempted to put a big pot of my baboushka’s borscht on the stove in the afternoon and maybe even embark on a dumpling making section and fold some big batches of Russian pelmeni and Ukrainian vareniki.
I like to use my dumpling making rituals as a chance to reminisce about the days when our family gathered for weekend meals and holiday feasts around my grandparents dining table. I might even make some stuffed cabbage rolls or even some chicken kotleti.
Will you join me? If that doesn’t appeal, you’ll find more of my best Stroganoff recipes here (and I’m adding two new Stroganoff recipes over the next week!) and lots more of my Russian family recipes here.
Please do let us know in the comments below if you make any of our What to Cook this Week recipes as we always love to hear how our recipes turned out for you.