Posts by The Insider

APAD 333: The morning after…

Posted by The Insider on Jul 25, 2012 in A Photo a Day, Addicted to Meme, All things Khmer, Cambodia life, sights, That's My World, What's On in Cambodia | 1 comment

A huge fire razed a neighbourhood in Tuol Sangke district of Phnom Penh, less than five kilometers from ours. The morning after the incident, we saw the house-owners literally picking up the pieces of what’s left of their homes.

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APAD 332: Knick-knacks

Posted by The Insider on Jul 24, 2012 in A Photo a Day, Addicted to Meme, All things Khmer, Cambodia life, Shopping, sights, That's My World | 0 comments

Pad locks, bicycle chains, electric fans, soccer balls – name it, they must have it!

APAD 331: Aiming for the gold

Posted by The Insider on Jul 23, 2012 in A Photo a Day, Addicted to Meme, Cambodia life, Expat Life, pets, That's My World | 0 comments

I originally posted the following photo including the story here at My Dogspot.

Paw-cus on the ball, Joe!

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APAD 330: Sunday sights

Posted by The Insider on Jul 20, 2012 in A Photo a Day, Addicted to Meme, All things Khmer, Cambodia life, sights, That's My World, What's On in Cambodia | 3 comments

This is how it looks like on weekends in front of the Royal Palace.

The place to be on weekends here in the city. Lots of colourful sights that appeal to both young and old alike.

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APAD 329: Buckwheat fiasco

Posted by The Insider on Jul 19, 2012 in A Photo a Day, Addicted to Meme, Cambodia life, Expat Life, food, Signs of Times | 9 comments

We make our bread at home and, after several experimentation, I came to a conclusion that French brands of flour are the best for bread-making. One day in the grocery, my husband and I found this flour.  I normally use white flour. However, I have heard about buckwheat flour being healthier compared to the regular white flour  (100% gluten free, too).  The French use buckwheat to make savoury pancakes, pasta, gruel, cakes and the famous  “crêpe bretonne”.  Intrigued, I picked one pack to try.

Farine de Sarrasin, aka, buckwheat flour

It was a disaster! Lol. It didn’t turn out right – the batter looked normal but it was sticky and difficult to knead. I checked the internet and found out that cooking with 100% buckwheat will result to a tough and spongy texture. It has to be used together with white flour or wheat flour. I am so embarrassed at my ineptitude, lol. But I can always make it better next time, no?