Food

APAD 273: Dinner

Posted by The Insider on Nov 17, 2014 in A Photo a Day, Addicted to Meme, Cambodia life, Cycle 2, food, That's My World, What's On in Cambodia | 1 comment

One of my favourite vegetables is this – kalabasa in Filipino, la poeu in Khmer, or simply winter squash. Growing up back in the Philippines, my siblings and I were served a lot of this as it is very rich in beta carotene that is important for vision and a good amount of Vitamin. They are cooked in many ways but I especially love it when cooked in coconut milk, or Indian-spiced curry, and is definitely one of my comfort foods.

Dinner tonight – curried winter squash.

A squash looks misshapen and have a tough skin on the outside but it has a rich, yellow-orangeish flesh in the inside. It’s available all year round here in Cambodia and they’re really cheap. Whenever I feel homesick, I turn to this vegetable and whip up something familiar that comforts me, just like a music friend that keeps me company whenever I feel the blues.

APAD 270: Food

Posted by The Insider on Nov 5, 2014 in A Photo a Day, Addicted to Meme, All things Khmer, Cambodia life, Cycle 2, Expat Life, food, Shopping, sights, That's My World, What's On in Cambodia | 3 comments

You are what you eat. These are some of the vegetables commonly found in the markets in Cambodia.

APAD 261: Homemade curry powder mix

Posted by The Insider on Sep 15, 2014 in A Photo a Day, Cambodia life, Cycle 2, Expat Life, food, That's My World, What's On in Cambodia | 2 comments

Indian curry is one of the dishes that make frequent appearance on our meals. I know how an Indian curry is supposed to taste like based on what we usually order from the Indian restaurants. Although we have a wide-selection of authentic Indian restaurants in Phnom Penh, I also try to make it at home from time to time. So, armed with a list culled from a few Indian food bloggers, I went to an Indian provision store to get my spices and ended up hoarding and making what my husband calls a “curry kit”.

My homemade curry powder mix: ground turmeric, cumin, fennel, coriander and fenugreek seeds. And, of course, fresh garlic and coriander leaves are used when cooking Indian curry.

The yellow-orangey colour comes from the turmeric powder.

APAD 256: Spice store

Posted by The Insider on Aug 21, 2014 in A Photo a Day, Cambodia life, Cycle 2, Expat Life, food, sights, That's My World, What's On in Cambodia | 0 comments

My husband loves curry to bits and so, taking a cue from him, I had this brilliant (ahem, ahem) thought of making a curry kit of sorts so I don’t have to scurry whenever my husband or I crave for Indian food.

Luckily for me, there are Indian spices available in the city. One of them is this shop in central Phnom Penh where I can get a whole lot of spices and other Indian/South Asian provisions.