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February 10, 2009
MM..Food
Last weekend, I caught some fish off the coast of Sihanoukville. Yesterday, I skinned 'em, seasoned 'em, wrapped 'em in foil and steamed 'em in coconut milk with ginger and garlic. I actually used my rice cooker as a steamer, a highly useful kitchen hack that I'm going to use more often. This is something that I simply would not have done in America.
Cambodia has made me learn how to cook. It's amazing what the simple fact of not having a microwave will do for your sense of culinary adventure. Plus there's the fact that because we're at the far end of the processed-foods supply chain out here, it's actually cheaper for me to buy tenderloin at the market than spam in a can.
It's really strange how fast the change has been, especially considering that the most I had really attempted beforehand was garlic-toast. Now I'm trying to do stir-fries, curries, marsala, homemade french fries, all sorts of crazy things. It's cheaper than street foods and probably much healthier (though there's something to be said for fat-noodles and hot sauce). I mean, I do have a job that gives me a lot of free time, so it helps that I actually have energy in the evening to whip something up. Anyway, I just thought I'd share that neat fact.
Posted by flynn at February 10, 2009 10:59 AM
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Comments
Huzzah! More posts please! Who took you fishing?
Posted by: Ann at February 10, 2009 9:40 PM
Yeah living in a strange land will do that. I started cooking big time in Ireland. Because minimum wage is like 12 euros restaurants were very expensive like a McDonald's value meal worked out to about 10 dollars. Asian food is also very good and decently cheap. Ginger plus Garlic is delicious
Posted by: Bru at February 12, 2009 9:29 AM
I just wanted to attest to how delicious everything has been (well, except for that attempt at Cambodian pesto). The steamed fish was delicious, the homemade french fries were devoured (sorry, couldn't help myself), and you have to make that wonderfully marinated steak again. Mmmmmm... Adam food
Posted by: Christopher McFlatmate at February 13, 2009 8:56 AM
Cooking for yourself, you also start figuring out good, basic ready-mades for long days. Veggies, yogurt (does that exist over there?), pastas with random toppings. I'm impressed with those curries you're making, I have to say.
Posted by: John at February 16, 2009 2:32 AM