APAD 065: Vietnamese food
Just sampling Vietnamese dishes at one of the local restaurants in the city.
I’ve had better Vietnamese food elsewhere.
Some are too oily but the others are good. The yellow crepe is called banh xeo which I like. It doesn’t taste as good as the ones bought inside the Russian market though.
Offering a buffet lunch that costs only $6 per person, the restaurant offers a decent spread of Khmer-Thai-Vietnamese dishes. Drinks are not included. It’s a reasonable price. No wonder it gets crowded at lunchtime with local customers and tourists that arrive busloads after busloads.
APAD 062: Hardrock bananas
It’s been ten days since we bought this bunch of banana and it hasn’t ripened yet. Still hard as a rock.
When will these bananas ripen?
Go to Wordless Wednesday for more entries.
APAD 056: Mint tea
Forget about coffee. Try the soothing mint tea at Beirut Restaurant at the riverside. They serve authentic Lebanese and middle-eastern fare at a very reasonable price.
A cup of mint tea to warm me up on a chilly morning.
APAD 046: My favourite tarts
We’re on a food trip since last week. This week, we had tarts.
Our favourites!
On the right is tarte au citron (lime curd tart) and on the left is tarte au fruit de la passion (passion fruit curd tart) from Comme à la Maison restaurant in Phnom Penh. The tarts have a nice yellow coloured curds and they taste superb!
APAD 044: Crazy burger
Anyone craving for a tasty burger (like me) in the Penh is most likely going to end up at Mike’s Burger House along Russian Boulevard. I’ve been hearing about it since forever but, despite living in the same district, I haven’t been there yet.
The other week, by a stroke of pure coincidence, my friend and I found ourselves in close proximity with the burger house so we agreed to have a quick lunch there. We didn’t get there as fast as we wished because of the barriers; so we circled around the block to get on the correct lane only to find ourselves pulled over by a traffic police for apparently violating the no entry (or was it a one-way street) sign. My friend and I were sure that no such sign was visible but mister police officer insisted there was one there… where? There, pointing with his mouth. Needless to say, an amount was paid as per mister police’s advise in return for letting us get off the hook and avoid the annoying bureaucracy in reclaiming the license. Luckily, my friend didn’t carry a lot of cash in her wallet but I still felt awful and sorry for her who had to experience this for the first time and with me. I asked myself how could I, a four-eyed person, have missed the sign. Except when there was really no sign in sight in the first place. Now, I have to admit that encounters with uniformed men scare me to death. This stemmed from a previous encounter for a similar offence with an aggressive officer who emptied my husband’s wallet himself. That officer had the gall to fish out the money from the wallet and dropped it on my husband’s lap like it was a hot potato. Merde!
Some fun we had, eh? All in the name of burger!
After a few moments of regaining our composure and some nervous giggles, we giggled some more at the sign that greeted us at the doorstep:
I would love to try this crazy burger. Next time, I’d go back crazy hungry to be able to finish a foot-long burger.
I’m no expert when it comes to food but I love food and I love my burger. I ordered a sloppy joe and it was oh-so-glorious. Definitely a love at first bite. The chili con carne that was smothered all over the patty made it messy to eat but all those goodies made for a tasty, finger-lickin’ meal! Little stuff like the gherkin and mustard spelled all the difference to me, too.
Hopefully next time I’ll have the guts to order the 12-inch crazy burger. Imagine two patties, two fried eggs, two slices of cheese, bacon, lettuce, and a host of other components of a regular burger. Who’s coming with me?
APAD 329: Buckwheat fiasco
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?
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