We are finally done with Phnom Penh and back home in Steung Kach, cooking delicious dishes and continuing construction efforts.
🛺 Pursat To Steung Kach
When we left Phnom Penh we were able to travel a little further than normal, arriving in Pursat as opposed to Kampong Chhnang, where we have a reliable hotel and restaurant. We rolled the dice and got a room for $13, not clean but not gross, and got a night's rest before setting out again first thing in the morning.
We had our washing machine in the back already, but picked up some cement roof tiles because because we have faith in our tuk-tuk. It was a little crowded, but from Pursat to Home is only 4 to 5 hours, so it's brutal but doable. It's way easier to buy big items in Pursat because it's almost home and the last big town before things get a bit wild west-ish.
Whenever we see a patch of vacant land with some shade along the highway, we usually pull over for picnics, pee breaks, stretching, or whatever else we can do to distract ourselves from the long road ahead. Monkey-B always sits in the middle so that when she falls asleep she bounces off her mom's and sister's shoulders instead flying out of the tuk-tuk.
🍚 A New Love, Lemon Lime Rice
While we in Phnom Penh the ladies tried lemon rice for the first time at a random Indian restaurant we went to. Even though traditionally this dish is meant to use lemon juice, here in Cambodia lemons are rare and expensive, so I assume the restaurant was making lime rice, but hesitant to label the dish lime rice like I have. The girls loved this rice so I decided to make it at home my own way, with a lot more spice and kick.
The one at the restaurant didn't have any visible spices in it, so I assume it was quite simple, perhaps just lime juice, turmeric, sesame oil, ginger, and a few other things. I used dried chilies, curry leaves, fried lentils, ginger, sesame oil, turmeric, green chilies, cashews, and mustard seeds, and of course lime juice to make my version of this dish. The ladies said they preferred my rice, perhaps it was the truth or they just wanted to flatter me, either way I gladly accept compliments like these. Sorry this ain't a recipe post, I just didn't have the time to document it properly.
👩🍳 Cambodia's Youngest Top Larb Chef
For dinner Srey-Yuu made tofu-mushroom larb, and I must say as a connoisseur of this dish, ours is the best hands-down. Srey-Yuu is pretty skilled at preparing larb, and hers is far better than anything I've ever paid for at a restaurant. Okay folks, that's all for now, it's late and I'm dozing off at my desk to get this published before I crash. To be continued....
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