Food Trip Friday 031: Fried Seafood with Bean Noodles

I had another lunch date with friends at Samdoo Restaurant. It was definitely another food trip because the dim sum was just coming and coming... albeit at slow intervals. But my entry for this week was a dish we ordered from a previous lunch date, also in Samdoo.

We weren't disappointed at all! It's so tasty and had the right amount of pepper and oyster sauce to spice it up. But most of all, it satisfied our cravings for seafoods!

Of course, this dish came with the house special Samdoo "ried rice" and our other favorite dim sum fares.

Food Trip Friday 030: Chicken Jenjaloo

I recently discovered a new and exciting Indian dish at our favorite curry restaurant in Phnom Penh, Mt Everest Restaurant. It may sound like Nepali but the owners are 100% Indian and are offering the best of Indian and Nepali cuisine. This restaurant has been in the same spot along Sihanouk Boulevard for  the last 10 years now, and, according to long-time expat residents, it's already been there even before I arrived in the country. The no-fuss-no frills restaurant is sandwiched between the ANZ bank and an upmarket clothes shop. But do not be fooled by its incongruous looks, it is the curry institution in the city in my humble opinion, if ever there is one.

Chicken jenjaloo, spicy chicken in various Indian spices. It's not like any other curries I've had before - it is sweet-ish and at the same time spicy, and the curry-gravy is just finger-lickin' good -  I instantly favorite-d this one. Even my English husband says it is the best we've had in all of our stay in Cambodia. Best eaten with a few chapatis and your hands.

So if you are in the Penh and looking for the best Ruby Murrays in the Penh, I highly recommend Mt. Everest Restaurant. Dining there doesn't burn your pocket as well.

Food Trip Friday 029: Braised/Simmered noodles

Dinner two nights ago:

Braised/simmered noodles. I made this myself following the recipe of Tigerfish of Teczcape - An Escape to Food, my favorite place for easy to cook Chinese and Indian food.

My husband and I loved the braised noodles. The sauce is very tasty but I love to squeeze in lime juice for the added tang. I also sprinkled ground white pepper for the spice factor and we love the crunchiness of the carrots and cabbage. I was tempted to eat this with hot buns (my husband's version of pandesal) but am glad I successfully kept myself from doing so. Sobrang carbs na hihihi.

Food Trip Friday 028: Bok lahong khdam prey

The name is bok lahong kdam prey, or papaya salad with salty crab, is the Khmer version of papaya salad. It's a very simple and mouth-watering appetizer, sweet and sour, depending on your preference, can be hot and spicy. Of course, I love mine hot and spicy!

The salty crab (khdam prey) is added along dried shrimps, shrimp paste, sugar, lime juice, and other herbs and spices, and pounded in the mortar and pestle. It is a quick and simple appetizer, or can be also paired with main dish like Khmer sausage or any grilled meat for that matter. I just love the riot of sweet-sour-spicy flavours plus the crunchy texture from peanuts, cucumber, (raw) string beans, and of course, papaya (lahong).