We love to have an endless supply of fresh eggs at home because use them all the time. My husband loves them scrambled and/or over easy. I use them to bake cakes, and other pastries. So here’s how to tell if an egg is fresh or not:
A simple and easy way to test the freshness of an egg.
Easy, yes? There’s also another way that was taught to me by mother but that’s for the next post.
I forgot where I took this illustration from (my bad) so whoever recognizes this and knows the source, please let me know so I can give proper attribution to the owner.
Too lazy to prepare anything on a rainy night, we opted for pizza (yay!) tonight.
Imported pepperoni and black olives, our favourite toppings. Pizza perfetto!
So I excitedly called Sarpino’s in Tuol Kork. It is close to our neighbourhood and their delivery service is great. True to their promise, a large, pan-crusted, double-pepperoni pizza with black olives arrived within thirty minutes!
Today is the birthday of one of my blogging-friends, Dylan. He came to visit us two months ago and PinayWife and I took him to one of our favourite Khmer restaurants in the Penh,the Trasak Paem (Sweet Cucumber) Restaurant, to celebrate our first meeting.
Here’s one of the dishes we ordered. I originally uploaded this to my other blog.
Trey kopik with vegetables. Basically it’s fried fish with a special mix of prahok and kopik (fermented fish and shrimp) to dip the fresh vegetables into. Best with lots of fresh chilli and a dollop of lime juice.
Trey prahok and kopik is one of the typical authentic Khmer food that is worth trying. It can be taken as a side dish, appetiser, or main dish. Most foreigners, especially from the West, don’t like its smell – the highly pungent prahok and kopik pretty much assaults the nose – that we Asians are familiar with.
Imagine the riot of flavours – fresh, crispy vegetables dipped in hot and spicy, salty dipping with a hint of lime. It definitely leaves an amazing taste in your palate.
I recommend this restaurant if you are looking for a place to sample Khmer food. The place is clean and air-conditioned, the staff pleasant and attentive, and the food is the best. We never go home disappointed.
Trasak Paem Restaurant
No. 103, Trasak Paem (St. 63),
Corner of St. 184
No. 103ABC, Trasak Paem (St. 63), corner of St. 184, 12211 Phnom Penh
Coming back again to Food Trip Friday, I hope you guys still find me here.
So what’s new, you ask? Not much except that I’ve been making bread at home. For the first time, I made French bread. I was a bit hesitant to do it at first because it requires accurate measurements. Many of my friends know that I do not follow specified measurements nor instructions at all. To make the story short, I tend to do cheat and veer towards shortcuts when it comes to cooking and baking.
This time is no different but the end result is just right, lucky me. See for yourself. The baking deities must be pleased, lol
Fresh from the oven, still warm, of course!
Now imagine how quickly the Mister runs down the stairs after catching the aroma of baked bread in the air. Ooh, now all I can think of is that fresh bread and the smell wafting from my very own oven. Ahh, I can even imagine the smell of it right now while I’m typing this. Pardon moi.
I’m back again after being out of commission for more than three weeks. Nothing new here on my side except that, apart from baking breads and tarts, I’ve taken up sewing on the side as well. I’m teaching myself, thanks to the tuts that I found over the net so I’m excited!
As to baking, well, here… it was a spur-of-the-moment idea. The husband had the cravings, raided the fridge and announced to me he’d like to have some tarts for tea. Of course, being the enthusiastic baker that I am, I said yes right away.
Nothing fancy. Just some raspberry jam and my version of the pastry shell… et voila!
Up close with the tart… I used a mixed-berries jam for the filling. You can actually see the strawberry seeds. There were also some black currant and raspberry bits in it. My husband thought the pastry was too thick but to me they’re fine. The recipe I used, by the way, is the result of my earlier experimentations in the kitchen using various recipes for pastry shell that I found online.
The pastry is baked till golden brown, buttery and crumbly… just the way I like it.
Hi. I know I’ve been a lousy blogger. It’s been three months since my last post and I’m ashamed at how my lackadaisical attitude has extended to my blogging routine.
From March to May it has been a roller-coaster of happenings. I got sick. My husband got sick. The power cuts worsened. The Internet connection was as shitty as ever. Then there’s the tennis clay season which I followed diligently. Yup, I am a tennis fan and an avid one at that. But I won’t be torturing with these so instead I’m going to share you this video of my favourite tennis player in the whole wide world – Rafael Nadal.
How awesome is that to see the King of Clay cooking?
But what the heck is a “correct” pasta, Rafa? Did you mean “curry” pasta, right? Well, I can see you are now becoming more English these days, no? Lol.
I’m very happy to see him happy and cooking!
Before I end this cheesy post (read: pardon my girlish streak), I want to post this comment of a fan via YouTube:
Rafa might be a good cook but he’s a better baker. He’s been serving his opponents bagels and breadsticks for years! – 3DGNumberOneFan
I’m feeling run down today and nursing a bad cold so this is going to be short and sweet, err, yummy. PinayWifeSpeaks and I discovered this newly-opened Singapore Barn Barn restaurant a few metres away from the Russian Market (Psah Tuol Tumpong).
Hainanese chicken-rice at Singapore Barn Barn Chicken for only $2!
The chicken is so tasty and tender while the rice can be eaten alone as it is. This set, which includes a bowl of soup and a glass of tea, is filling. Just remember to go there before lunchtime as it gets really crowded, proof that it’s popular amongst the locals! I said it before and I’ll say it again – Phnom Penh has a lot of international restaurants offering authentic fares at affordable prices. I want to go back there again for more Hainanese chicken goodness! Plus I’m also keen on sampling their rice-cake desserts.
One of the most popular breakfasts in Cambodia, kuy teav is a very simple but very tasty pork noodle soup, topped with shallots, toasted garlic, spring onions, collard greens, various herbs and sprouted mung beans. Kuy teav is similar to the Vietnamese pho.
Not the most flattering picture but the broth of this much-loved Khmer breakfast is to die for!
Most Cambodians, in Phnom Penh or in provinces, prefer to eat kuy teav in open-air restaurants rather than make this at home. Rice noodles are mostly used for kuy teav and, depending on the customer’s preference, the soup also features liver, intestines, meatballs and local pate. A bowl is served with a side sauce of red chilli sauce, preserved soya bean paste and a slice of krochma (lime). I prefer mine with flat egg noodles without the extras, as in the picture above, for breakfast. A bowl costs between 4,000-6,000 riels (US$1=4,000riels) and best to finish off with iced coffee with milk.
Today is Friday, the day in the week where anything goes at home. I don’t have much in the pantry and too lazy to go out (who wants to with the scorching heat?) to shop so I just made this omuraisu, the Japanese rice omelet that my former housemate taught me how to make several years ago. So here’s my brunch:
Omuraisu is a Japanese dish and a fun way of preparing/eating rice. If your kids are picky or fussy, make them omuraisu.
Omuraisu is basically an omelet stuffed with fried rice with ketchup as topping. The Japanese sure know how to make omelet and rice fun to eat! Traditionally, chicken is added in the fried rice but you can have anything you like. I use bacon bits all the time and they’re delish. The ketchup really works well with the fried rice. It’s a very simple dish and quick o make and very filling, too. The only problem I have is that I cannot wrap the egg neatly – the rice spills out – and ruin the omelet.
For a change, we went for a pork-rice meal the other day. I think my husband wanted something different from the usual kuy teav (pork noodle soup) for breakfast.
My husband took me to this Khmer-Thai eatery near our place. We could smell the familiar aroma of barbecued pork as we got off the car. In an instant, we knew exactly what to order.
The BBQ and the sauce is worth coming back to!
And we weren’t disappointed. The pork was really good – tender and packed with spicy goodness – and the dip was a fantastic accompaniment! However, there’s not much to write about the soup. I also expected a better side dish of bok lahong (papaya salad, similar to the Filipino achara but spicier and has more flavour) but we were served this preserved cabbage that’s dry and sour. This was forgiven when we finished our meal off with our usual order of kafe dahko teuk’o (iced coffee with milk) that tastes more like mocha. Which I liked.
Guess how much we paid? We paid $4 for everything! Not bad, I should say, but we’ve had better meals for the same amount somewhere else.
Will I come back? Yes, but only for the BBQ and the sauce. To go.