Food Trip Friday 096: Secret Recipe’s Curry Mee

I’ve always been a laksa lover and I had been craving for it recenlty. When a friend suggested we do lunch at Secret Recipe, I immediately said yes to finally satiate my craving.

Mmmmmmm. The best curry mee ever! Curry mee is one of the iconic hawker’s food in Malaysia and Singapore.

Yes, this Malaysian-grown franchise has already entered the Kingdom of Cambodia earlier this year and opened not one but two branches in the capital alone. One is situated in the busy Monivong Boulevard where my friend took me. Inside was so cozy and pleasantly cool, a welcome refuge from the searing heat outside.

As a lover of anything noodles, my order, of course, had to be curry mee and it came in a large bowl with an okay serving of sambal on the side. Curry mee is just  basically spicy curry noodles but the sauce — the sauce was creamy and oh-so-tasty. The curry spices weren’t overpowering either so it’s all good. As you can see in the picture above, it’s not all sauce – you can see the ingredients – fish cake, tofu, and clams – weren’t swimming in the sauce.

For sure I’ll be coming back to try out the other dishes in their menu.


Home made tea recipes

As a passionate cook like me, you are sure to love whipping up your favorite meals or treats for your family and friends. Every cook has their own signature dish or speciality, whether it’s baking delicious batches of brownies, or sizzling a steak to perfection, but not many people know how to make tasty and fragrant herbal teas off the top of their heads.

Making tea may not require a lot of complicated cooking skills, but it does require knowing your spices and herbs well in order to brew up something brilliant. Not only do these beverages make a nice change from sipping on English Breakfast Tea while you play at and watch TV, but they also make a great drink to offer at dinner parties or even afternoon teas. Below are a couple of interesting tea recipes you might be keen to try.

Chai tea

You will need:

2 cups of water

4 black tea bags

1/4 cup honey

1/2 teaspoon vanilla extract

1 cinnamon stick

5 whole cloves

1/4 teaspoon ground cardamom

 1/4 teaspoon ground ginger

1 pinch ground nutmeg

2 cups milk


In a saucepan, bring the water to boiling point before adding in the tea, honey and vanilla. Next, season the tea with the cinnamon, cloves, cardamom, ginger and nutmeg. Allow the tea to simmer for 5 minutes before pouring in the milk to make the tea creamy. Remove from the heat and drain to get rid of any leaves. Serve hot and enjoy!

I love spiced chai with just the right amount of cinnamon. I make them myself.

Hot Cranberry tea

You will need:

4 cups of water

12 ounces of cranberries

2 cups white sugar

2 oranges, juiced

2 lemons, juiced

12 whole cloves

2 cinnamon sticks


In a saucepan, mix together the water and the cranberries and bring it to the boil. After simmering for half an hour, add in the sugar, orange juice, lemon juice, cloves and cinnamon sticks. Leave the tea to simmer for another half and hour before straining. Pour into mugs and enjoy.

Food Flash: Deep-fried small shrimps

I was browsing Khmer Author Chanbo Keo’s Facebook page and came across this mouth-watering snack food. I remember, when I was still working in the early to mid-2000s, my officemates would go in every room in the office to collect money to buy our afternoon snack.  We always have delicious snack every day and the choices varied from day to day.

But this is what I love the most – deep-fried shrimps with crunchy cucumber and sweet-sour Khmer sauce.

A yummy afternoon snack for office-dwellers like us.

This yummy snack is sometimes served with Khmer mint leaves but most of the time it is served with cucumber. Aside from the sweet-and-sour sauce, there is also a lime-pepper-and-salt dipping which I prefer over the former. It is an oily snack, but I tell yah, it’s finger-lickin’ gooooooood!

Now I can help but crave for some…  This savoury snack never fails to get my appetite going.

Food Trip Friday 093: Cheese sticks and lasagna

This is the first time that we didn’t order pizza for delivery when we called up the Pizza Company and, as always, the delivery was less than the 30mins. promised time and the food, piping hot!


Bacon and Cheese Twist.

Meat Lasagna. I love the burnt parts 🙂

Yes, they’re greasy and laced with cholesterol guaranteed to clog your heart. But they’re oh-so-yummy and we could not resist.

Homesteading idea: Honey-lemon-and-ginger tea

From the Homesteading/Survivalism Facebook page, here’s a remedy – a kind of “tea” – for that winter sore throat.

Winter sore throat tea, by Homesteading/Survivalism. Yum.

How to make:

In a jar, combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a “jelly”. To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

We may not have winter in my side of the planet but this tea sure looks (and tastes) great. You can never go wrong with honey and lemon. And with the ginger,  you can say bye-bye to your sore throat as soon as you finish a mug in one swig.  So to my friends out there in cold countries, this one’s for you.

I am a huge fan of the Homesteading/Survivalism site and I “liked” their Facebook Page so in order not to miss  regular ideas and inspirations they share for sustainable and self-sufficient living. I believe in living off the grid and off the fat of the land. I may sound dreamy and romanticize it a bit but I know it requires a lot of hard work and major adjustment in lifestyle and mindset. I like the idea of growing my own food, make my own stuff. Well, there is no better time to begin living like this but now.  We are slowly easing our way into this lifestyle.

How to tell if an egg is fresh or not

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.

Food Trip Friday 092: Pizza-perfect!

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!

Food Trip Friday 091: Trey, prahok and kopik with vegetables

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
Phnom Penh



No. 103ABC, Trasak Paem (St. 63), corner of St. 184, 12211 Phnom Penh

Food Trip Friday 090 : Homemade French bread

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.

Not counting calories here.

Food Trip Friday 089: Mixed berries tarts

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.