I love the bamboo in this. Actually, I like bamboo in anything. This is my first time making the green curry paste from scratch. (I usually use the store-bought Thai green curry paste.) I blended jalapeno peppers in the paste. I will try with Thai green chili peppers next time. I didn’t have a few of the ingredients for the paste but it turned out alright. :) Man, the kapik (shrimp paste) was really smelly when I roasted it. But I couldn’t even smell it when the curry was done! :D

I love the bamboo in this. Actually, I like bamboo in anything. This is my first time making the green curry paste from scratch. (I usually use the store-bought Thai green curry paste.) I blended jalapeno peppers in the paste. I will try with Thai green chili peppers next time. I didn’t have a few of the ingredients for the paste but it turned out alright. :) Man, the kapik (shrimp paste) was really smelly when I roasted it. But I couldn’t even smell it when the curry was done! :D

worthdreamingof:

arunrasmey:

Nom Krok
coconut custard pancake

I love when they’re freshly made and still crispy on the outside with the soft custard filling. For the sweet one, I added jackfruit. And scallions in the savory one. I’ve also made them with corn and scallions last year. The savory nom krok is usually eaten with sweet chili fish sauce. It’s good as a lettuce wrap too.

this is my favorite khmer snack! i wanna try making some myself and adding chicken (instead of shrimp, which my mom always use). there’s so much you can do with nom krok!

It’s an addictive snack! And yup you can add anything! I’ve never had them with shrimps but that sounds yummy. That reminds me of the Vietnamese banh khot (mini banh xeo) which are top with shrimps. AH, I want to make that too! XD

30 notes

Nom Krokcoconut custard pancake
I love when they’re freshly made and still crispy on the outside with the soft custard filling. For the sweet one, I added jackfruit. And scallions in the savory one. I’ve also made them with corn and scallions last year. The savory nom krok is usually eaten with sweet chili fish sauce. It’s good as a lettuce wrap too.

Nom Krok
coconut custard pancake

I love when they’re freshly made and still crispy on the outside with the soft custard filling. For the sweet one, I added jackfruit. And scallions in the savory one. I’ve also made them with corn and scallions last year. The savory nom krok is usually eaten with sweet chili fish sauce. It’s good as a lettuce wrap too.

My friend is currently in Osaka and I feel so nostalgic right now so I went through my photos again. A couple of years ago, I started to post food photos I took in Japan. I kinda got lazy to continue but let me start again. Here are the few photo posts I’ve already posted.

Anyway, this ramen was my first dinner in Japan. A few of us went to a local ramen shop near our hostel. We could read the menu but didn’t understand some of it so we just pointed and hoped for the best. It turned out that I got tonkotsu ramen, which the broth is made from pork bones. I do remember the broth tasting great and the fresh ramen had a nice chewy bite but because I didn’t know what those brown pieces were I gave them to a friend. They were actually yakibuta. XD That night we ended up at the konbini and I got some kind of sake? I just thought the bottle was a pretty blue.

I had extra kale, zucchini, and a little carrot left so I made a noodle stir fry with shrimps.

I had extra kale, zucchini, and a little carrot left so I made a noodle stir fry with shrimps.

There’s also mushroom in the zucchini stuff. But I have no clue what kind. The packaging says “seafood mushroom,” which I’ve never heard of.

There’s also mushroom in the zucchini stuff. But I have no clue what kind. The packaging says “seafood mushroom,” which I’ve never heard of.

Sriracha Beer Kale Pancakes
My older brother tried to get into juicing one day but gave up the next day. So he gave me all the kale. XD

Sriracha Beer Kale Pancakes

My older brother tried to get into juicing one day but gave up the next day. So he gave me all the kale. XD

Cha LuaVietnamese pork roll/ ham
My first attempt didn’t turn out bad. I need a food processor. Chopping by hand can take forever especially if you want a fine paste rather than minced meat. Whole peppercorns would’ve been lovely.

Cha Lua
Vietnamese pork roll/ ham

My first attempt didn’t turn out bad. I need a food processor. Chopping by hand can take forever especially if you want a fine paste rather than minced meat. Whole peppercorns would’ve been lovely.

Nom Banh Chao/ Xeo
Asian crepes

We ran out of beer so I used Coco Rico in the batter. I was going to use Vodka but then I realized we only have lemon and raspberry flavors. I don’t think that would’ve tasted right. Haha. The soda helped make the crepes crispier. I think beer would’ve been better though. I love the roasted coconut in the filling with the minced meat. (My mom said the roasted coconut is a Battambang thing.) Thanks to my mom’s green thumb we always have fresh herbs on hand and she sprouted her own bean sprouts in just 4 days. Mine took a week. I’ll follow her method next time.