sharing recipes from one generation to the next
It’s been pretty quiet In My Kitchen for a little while. Aside from time away discovering Vietnam and Cambodia, the pace of life seems to have stepped up a notch. Since returning home from my trip, meal prep has been done in the most expeditious manner possible as I endeavour to find some sense of normality. Is life ever the same after time in a new country?
I am not without good intentions though…….…
In My Kitchen I have a new, fabulous super sharp julienne peeler, an important tool for easily making Asian salads. Most similar tools I have tried have been rubbish but this Savannah brand is incredibly efficient. I tested it making Green Mango Salad which demands lots of shredded green mango and carrots
In My Kitchen I have a new Cambodian Cookbook. Not much has been written about Cambodian Cooking and I was keen to find a book of recipes that were uniquely Cambodian. Not sure how well I have done choosing “The Food and Cooking of Cambodia” by Ghillie Basan, but will report back in the fullness of time. If all else fails I do have the recipe handout from the Cooking Class we did at Urban Ventures in Siem Reap.
In My Kitchen I have Kampot Pepper from the source, Sothy’s Pepper Farm in Kampot Cambodia. Kampot Pepper is a uniquely Cambodian product thanks, in wine speaking terms, to terroir. The nutrients in rich red clay soils of Kampot give the pepper berries an spicy heady fragrance and flavour with a punchy pepper flavour that’s much more assertive than the average peppercorn. I brought home green and black peppercorns, the black to be crushed and green, which are preserved in salt to add whole to sauces. The Cambodians make a dipping sauce of lime juice, fish sauce and a lot of ground Kampot pepper, delicious for drizzling over grilled chicken.
In My Kitchen I have coconut juice caramel. We took a tour to the Mekong Delta while in Vietnam and there visited lots of cottage industries including a coconut processor. Sweetened coconut water is simply boiled until it caramelises into toffee. Once cooled it’s hand stretched, cut, folded into a piece of rice paper then wrapped. Some toffee is left plain, and others have ginger, peanuts, cocoa or coffee added. It’s chewy but very delicious.
And on an entirely different note, In My Kitchen I have just received a shipment of olives and olive oil from Mount Zero in Victoria. I have tried very hard to accept that the olives and oil available locally here in Queensland are just different but, in the end, I decided to swallow up the food miles and buy a stock from my reliable source in Victoria. Now I am in olive heaven. The single variety oil is sensational, much too good for cooking so we will be enjoying beautiful salad dressings this summer. The biodynamic oil is super buttery, so I’ll use it sparingly for extra special dishes. As for the olives mmmmm. I love them gently warmed.
And to finish things off I wanted to show you the oldest still used tools in my kitchen. This plastic scoop C1955 was in a box of goodies my parents received from friends in the US one Christmas all those years ago. Plastic domestic products were still rare in Australia then. The scoop lived in my Mum’s flour canister and now it’s used every morning for scooping homemade muesli. It was accidentally washed in the dishwasher at some stage and that’s what has given it a unique shape.
Thanks to the lovely Sherry from Sherry’s Pickings for hosting this monthly blogger forum.
Now I need to think about Christmas…….