This recipe was featured on week 45 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
This recipe was featured on week 45 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
These are served in Cambodia’s trendy restaurants, served with a scoop of vanilla ice cream. Drizzle with chocolate syrup, if desired.
Make and share this Cornish Custard Cream recipe from Food.com.
Originating in Cornwall, the Cornish pasty is sold all over the UK, in supermarkets, bakers, and pubs – it’s the perfect take-out (or, as they say there, take-away) food. This recipe was published by the Vegetarian Society for National Vegetarian Week 2006, and I’m passing it on to Zaar for our 6th World Tour! Enjoy, and remember to pronounce with a long ‘a’ in ‘pastie’, like ‘fast’, which is how they’ll be devoured 😉
