Colombo Sri Lanka

We’re not quite Surrey anymore… Looks like Surrey but for the truck on the wrong side of the road overtaking the Tuk Tuk on the wrong side of the road and the trees in the houses.

Lining up for the school uniform

Flower seller outside the Buddhist Temple on Galle Road, ColomboA_07631

Kite flying on Colombo ‘front beach’



Yep, it’s that green and it smells bad


These two came up to me and asked for a photo…


Colombo front beach, where lovers go….




Cambodia office move… Running around the city in the morning with a camera….

These images are thumbnails and poor quality. Please remember to click on the image for a full resolution copy.


End of Ramadan and they’re cooking up a storm..   The nose to tail eating doesn’t seem so inviting (or the lack of refrigeration).


Local market in Siem Reap.  Sorry about the noise, this was shot @ISO1600 F5.6 1/50


I love everything that’s going on in this shot, the quality’s not great but the ‘high quality’ jewelry in the background mixed in the hair dresser.


Street food


Taking a break before sweeping the streets.  These girls move the dust around on the streets.  I don’t really know if they need so many of them but they are everywhere sweeping the occasional piece of rubbish but mainly dust.


Street food

Getting stuff around on the only mode of transport you have….


More of the moving stuff around but a more precious cargo


This guy was on the side of the road selling door handles. Nice jeans!!


Two lads selling


Shoes fixed while you wait

Day 7 (Havana)

Even though the trip is at a leisurely pace the drive from Cienfuegos to Havana is a welcome opportunity to catch up on reading, have a sleep or just compare notes on how the opening up of the US borders is going to affect the tourist industry in Cuba. En route there are opportunities to stop, stretch your legs and buy drinks or snacks. The stop to see the Che Guevara mausoleum in Santa Clara is a great break and, with the DVD on his history in the coach before arriving, is interesting. Don’t try to go out the in-doors however as you will hear “Hola” and “tutt tutt’.


Che memorial/museum


Posing with the guard at Che memorial/museumA_07404A_07404 A_07399

Back in Havana for one more sprint around and take some photos…..


Bronze statue celebrating an old nutter (José María López Lledín) that used to prance around town  acting like he owns the place.  Rubbing his beard and finger are now supposed to bring good luck.  And for you, if you click on the picture you will get 10 years good luck 😉


Frederico Chopin killing time in Havana in Plaza San Francisco


Careful sending letters in Cuba, they make take your arm off!!


If you’re here for long enough you’ll need to learn Sala, there’s plenty of options for getting lessons (a bottle of rum at AUS$4 may be the cheapest)


Kicking back waiting for the tourists.  The locals wait for the tourists to arrive to sell them posters, hand drawn pictures of yourself, books or anything else you can put on a small upright stand.

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Local options for getting food in Havana are limited and there are a few little shops selling what, in the West, would probably be considered high quality organic foods.  Refrigeration doesn’t appear to be up to western standards though.

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Day 6 (Cienfuegos)

Cienfuegos is a total surprise, the architecture is of obvious French (complete with the one third size ‘Arc de Triomphe’ in the main square) and Moroccan persuasion. You could easily feel that you were taken back to Morocco in the 1950s with the bustling pedestrian street full of people shopping and not a mobile phone to be seen (nearly). The hotel here was the first outside of Havana to offer Internet. This was presented in the form of 4 PCs that were connected to the Internet, Wi-Fi was not available. If you do get a decide to go back into town from the hotel go into the Coppelia ice cream examine the board outside to select what type of ice cream you want and go inside and wait at a table to order (don’t expect all the flavours, everything in Cuba is ‘it should be’ but the facts are sometimes different). It’s hot and packed, the staff take a while to get to you but it’s worth the experience. Drinks and dinner at the mansion next to the hotel was a highlight with amazing sounds coming from the band and a beautiful sea breeze.

Click on image for a full resolution version (much better colour and clarity)

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Day 4 & 5 – Trinidad

In spite of the map showing a circular route the route for this days takes you back past Havana on a ring road. Lunch was served in a roadside hamlet of houses where the locals were gambling on a dice game on the road and not so keen to have their photos taken with money, although once it was hidden they were fine. Lunch was great with banana chips, lamb that fell off the bone, corn mash, fish, and vegetables. Once you have arrived in Trinidad you have a quick city tour to introduce you to the main sights and then off to dinner at any of the well-kept restaurants.

Staying in Trinidad is like being immersed in local day to day life. The accommodation was similar to staying in a ryad in Marrakech with the front door hiding an immaculately kept living room that goes through to a courtyard and stairs to the rooms. This is a free day and there is plenty to do, we hired a bike for 4CUC/day and road the 9km to the Parque el Cubano falls. The walk to the falls takes about 45 minutes, once you are there you swim, discover the bats in the cave behind the falls or just relax on the rocks.

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Day 2 & 3 (Vinales)

The walking tour of the old Havana with a local guide introduces you to the history of Cuba from the Communist perspective. We were introduced to what it was like to grow up in Cuba how the local and tourist currencies work and a great deal of history that you can’t find on Google. Lunch on the drive to Soroa was taken at a local roadside café that was teaming with locals, it involved extremely tasty lamb, pork and fish dishes that put the perception that the food in Cuba would not be great to bed. The drive along the highway supplied plenty of opportunity to ask the guide questions about the people waiting under the bridges to partake in the Government regulated ‘hitchhiking’ (money changes hands) and the bridge that go nowhere (every few kilometres there was a bridge, some with no access ramps that were built with the highway planning for potential link roads).

Vinales is a pretty village with brightly coloured homes from end to end. The main street has a plethora of restaurants, cafes and bars to keep you busy morning, noon and night with live music in the evening in a club at the back of the main square. No trip to Cuba would be complete without a visit to a tobacco farm, seeing a cigar being hand rolled and, if it takes your fancy, having a puff you experience all of this in the hike around the valley views (take some water and reasonable shoes). After the walking tour of the valley there is heaps of free time to wander around the town.
Click on image for a full resolution copy (approx 12Mb)

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Day 1 – Havana, Cuba

The first day of the tours involved arriving at Jose Marti International Airport and negotiating your way through the line of locals bringing TV’s, air conditioners, car parts and clothes through customs to declare and pay their tax. Once we found the guide we were taken through the beautiful down town Havana with its eclectic architecture from the 40’s, 50’s and 60’s to the grand Hotel National. If you want to do any tours you need to arrive at least a day earlier as the welcome meeting is at 6 but can take some time to get the group full assembled. Most mobile phones don’t work in Cuba, should you want to use a mobile phone there is a kiosk available that sells SIMs (cash only) on the right as you exit the airport concourse. The Internet is available for purchase in the hotel (the last time you will see it for a few days) on the first floor. Only one person in our group thought to go and look for the welcome message at the tour group desk which was located opposite check-in, make sure you look at this to get the information on what is happening for the welcome meeting.

Click on images for high resolution image (about 12Mb each)
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Last day in Colombo

Last day in Colombo and I went looking for some tourist tatt… This lady appeared to be a beggar but insisted I take her photo (well at least that’s what I think she wanted). She has to be the best dressed beggar I have ever seen.
Beggar wanting a photo
Crossing the road in Colombo is a little bit of an art. This bloke had it down pat.
Look right and left and right again
While his mate waits for a bus
waiting for a bus in Colombo
This was an amazing temple, download the full res image, you can see all the ornate ceramics that makes up all the colour
amazing temple with ornate ceramics

Sri Lanka second set of shots……


Our walk to work involved going down a great little road that had heaps of characters on it.  I’d love to have more time and us a bit of flash with a higher shutter speed.  These are the shots from the walk to work.

Coconut seller

This bloke had a few of his mates to the left ripping the piss out of him in English
Going for a wander

Great old lady just getting from A to B
Too old to complain
mother and child

Mother and child in the door way
take my photo :-)
This lady wanted her photo taken. She was very pleased to see her self on the back of the camera.
river front accommodation

The walk

Sri Lanka Random Pics

I was up at 6am to go down the road and try to get some shots of the fishermen I had seen with big catches the day before.  Clearly they only work every other day because there wasn’t too much going on when I was down there today….  Here are the shots that I managed to get today…

Fishing the hard way

Out rigger with a 1 person powered motor.  Seems like a really hard way to earn a living.

Stone the crows

Crows waiting for the opportunity to get a free feed from the off cuts from today’s catch.

Job well done

Clearly you can get a feed as a fisherman 😉

Mother and child

This lady wanted me to take her photo.  I have given her the card for the website but the wide angle lens isn’t really the most appropriate from portrait .

Drive through tea

Drive through tea seller on the side of the road.

Public Transport

Busy public transport system

Double choc sweet sticky rice

I have been talking about this for the whole time I was in Thailand and I have finally managed to make it ‘work’… Here is the deal:

I wanted a double choc shell with the out shell being a dark chocolate, then a mango purée surprise, another chocolate shell and then sweet coconut sticky rice. The problem was making the chocolate shells. I have managed to make it work using a silicone cup cake mould. I haven’t nailed it yet but check out the video of the first attempt. I used very sweet coconut milk as the surprise and coconut praline to top the chocolate. I need to sort out how to make the moulds reliably and how to seal the lot once it is full.

Here is the video of opening up the chocolate

Day 48 – Out and about – ‘JJ’ Market

Chatuchak Weekend Market (JJ Market)

I incorrectly described this market to someone recently as Bangkok’s ‘Vic Market’.  I couldn’t have been anymore wrong.  This market is a thriving amalgamation of cool, food, tourists and locals all looking for something special that, if you have a lot of time to look, you will probably find.

The market is tucked away at the end of the tube line but is easy to get to and has plenty of options as far as stations are concerned.  I exited at Kamphaeng Phet station because I knew over the road there was a local food only market that I wanted to investigate (Or Tor Kor market which is an extremely clean market across the road but that’s for another post).  The market appears to, at first glance (and due to most of the stalls out side) to be full of rubbish but spend a little more time and you find quite the opposite.  The market is broken up into 6 sections; Antiques, Handicrafts & Souvenirs ; Clothing & Accessories; Eating & Drinking; Housewares & Decor; Pets; and Plants & Gardening.  in each of these sections there’s something cool to check out.  It’s crammed into little corridors so nearly impossible to photograph but if you’re only in Bangkok for a short time I would recommend checking this out (and don’t miss the market across the road).

Click on image to see the other images of this guy’s tricks

Then there is the cool clothing…..

Wink, Wink, nudge, nudge, say no more....
Wink, Wink, nudge, nudge, say no more….
Too cool for school. Designer flogging his wears.
In contrast you have someone who has spent a fortune on their stall in what is still just a flee market but you go along the shops and then you come across this oasis for sight and smell


I would love to spend a couple of weekends here going from stall to stall to stall and picking up little designer wears that are small runs made by people who care (not knockoff crap that they want to get rid of ASAP before the shape changes in the humidity).

Day 47 – Duck hair flower salad

Duck hair flower salad

Click on image for a full size version
Click on image for a full size version
1/2 Cup Chicken stock
3 Prawns, shelled, depooed and boiled to pink
50g Minced pork
100g Duck Hair Flower (Stamen [bit in the middle with the pollen] removed)
2 limes, juice
2 Red bird’s eye chillies, finely chopped
1/4 Red onion, finely chopped
1 Spring onion, finely chopped
1 1/2 Tab Fish sauce
1 1/2 Tab Sugar syrup
1 Garlic clove, finely chopped
  1. Pound the bird chillies to a rough paste. Put to one side
  2. Boil pork in a pot with chicken stock until pork is cooked. Put to one side
  3. Prepare a bowl of ice water.
  4. Boil a pot of water and place duck hair flowers in the pot for 30 seconds.  Remove and put in ice water.  Allow to remain in ice water
  5. Put chillies, garlic, red onion, lime juice, and spring onion in a bowl and combine. Put to one side
  6. Put the duck hair flowers on a plate then the pork on top.  Pour over the chilli sauce, fish sauce and sugar syrup.  Place prawns on top and serve


Then add:

Squeeze lime juice

Add chopped spring onion

Mix with the boiled pork over the flowers.

Por dressingsand garnish with coriander and shallots sprinkle 1 t dry shrimp

Day 47 – Sweet dark noodles

Sweet dark noodles

Click on image for a full size version
Click on image for a full size version
15g Ginger
2 Spring onion
1 Garlic, clove, crushed
15g Pork fat (can substitute with fatty bacon)
2g Black peppercorn, roughly crushed
1 Tsp Chinese spice (pick khom)
4 Prawn, shelled and depooed
1 Coriander root
70g Glass noodle soaked in water and drained
1 Tab Soy Sauce
1 Tab Oyster Sauce
1/2 Tab Sesame oil
1/2 Tsp White sugar
1/2 Tsp Sweet dark soy sauce
1/2 Cup Chicken stock
  1. In a bowl combine the Stock, dark soy, soy, sugar, oyster and sesame oil. Mix to attempt to dissolve the sugar
  2. In a pot place the pork fat on the bottom and then place the (in order) ginger, coriander root, spring onion, garlic, pepper, Chinese spice, noodles and prawns
  3. Pour sauce from the bowl across the contents of the pot and put pot on low heat. Wait for the sauce to start to boil, wait 2 minutes, drain and pour over the ingredients once again. Repeat the boil/2 minute wait/drain/pour step until there is very little liquid remaining. Serve

Day 47 – Steamed Chinese squash soup with chicken

 Steamed Chinese squash soup with chicken

Click on image for a full size version
Click on image for a full size version
4 Cups Chicken stock
175g Chinese squash
43g Shitakee Mushroom
1 Garlic clove
1 Chicken thigh, free range, cut in half
1 Pickled lime
1 Tsp Salt
1 Tab Soy sauce
  1. In a pot with boiling water add chicken and boil until there is no ‘red’ showing (not completely cooked, just the outside).  Empty pot and put to one side
  2. In a bowl add  mushrooms, garlic and squash and pickled lime, chicken and chicken stock
  3. Put bowl in a steamer and steam for 2 hrs on medium heat
  4. Remove lime before serving

Day 48 – Out and about – The chai man

I broke my own rule with this one. This guy was amazing so I am including a few photos of the tricks he was doing to mix the tea with the sweetened condensed milk and sugar. I am linking this on into the JJ Market post because this is where it belongs.

Just straight. one cup to the next with ever increasing distance to impress
Twirling in a anticlockwise direction and not spilling a drop
Twirling in a clockwise direction and not spilling a drop
fairly much throwing the tea at the other cup and …. not spilling a drop
OK two cups while twirling….. That’s just showing off!!

Day 46 – Menu

Click on image for a full size version. Victory Monument, Bangkok
Click on image for a full size version. Victory Monument, Bangkok

As the Thai cooking extravaganza draws to a close, I have 5 more recipes to prepare.  No longer to I have to ‘fix’ my curries, the chef just looks at me, I quiver and he says ‘OK’ and moves on.  I think I’ve done OK, I only hope that I can replicate what has become second nature back in Australia… Anyway enough sobbing in my beer, I still have to not chop off my fingers tomorrow.  As far as today’s recipes go I really like the soup, it needs the plums but don’t do what I did and eat them (they won’t kill you but I really didn’t like them).  The chicken is a great crowd pleaser without too much work and the pork curry was great.  By virtue that I have included today’s dessert must give you some indication of my feeling towards it, I will certainly be including it in my repertoire.  Enjoy today’s recipes, from tomorrow it’ll be lots of photos of people doing their stuff and probably a heap of occupational health and safety stuff.

Chicken in a padanus blanket
Sweet and sour fish soup with Chinese plum
Southern (not U.S.) style pork rib stir fry
‘Frost on the field’ (Thai dessert)

Day 46 – ‘Frost on the field’ (Thai dessert)

‘Frost on the field’ (Thai dessert)

Click on image for a full size version
Click on image for a full size version
500g Coconut cream
750g Coconut juice (water is not available)
250g White sugar
13g Agar agar or gelatine
50g Green water (can be made with padanus leaves as in previous recipes)
100g Coconut meat
1 Tsp Salt
  1. Mix together coconut juice, white sugar, agar agar and salt in a pot
  2. on a high heat bring the pot to the boil and add the green water, coconut meat and slowly add the coconut cream
  3. Put in the fridge for 1 hour to set. Serve upside down with the white at the top and the green jelly at the bottom

Day 46 – Southern (not U.S.) style pork rib stir fry

Southern style pork rib stir fry

Click on image to see full size version
Click on image to see full size version
20g Lemon grass
4g Kaffir lime skin
20g Bird’s eye chillies
7g Tamarind
7g Galangal ginger
10g Garlic
10g Red onion
5g White pepper corns
1 Cup Pork ribs, deboned
5g Galangal ginger
1 Tsp Young pepper corns
3 Kaffir lime leaves, finely sliced
1/3 Cup Paste (above)
1 Tab Vegetable oil
1 Cup Chicken Stock
1/2 Tab Fish sauce
1 Tsp White sugar
  1. On a low heat heat the oil in a wok and add paste. Keep moving to prevent sticking. Cook until fragrant
  2. Add the pork to the wok and heat until cooked. If mix starts to stick add a little stock
  3. Add fish sauce, stock and sugar. Boil until the mix dries out
  4. Add pepper corns and kaffir lime leaves and serve

Day 46 – Sweet and sour fish soup with Chinese plum

Sweet and sour fish soup with Chinese plum

Click on image for a full size version
Click on image for a full size version
1 Tilapia fillet
3 Pickled Chinese plums
20g Red onion, finely chopped
10g Garlic, finely chopped
10g Ginger, peeled and finely chopped
40g Mushrooms, quartered
8g Red spur chilli, coursley chopped
8g Spring onion, cut into 3cm lengths
1/2 Tab Soy bean paste
4 Cups Chicken stock
1/2 Tsp Salt
1 Tsp White sugar
1 Tab Tamarind juice
  1. In a pot on a high heat add stock, plum, garlic, onion, mushrooms, ginger and salt.  Heat until boiling
  2. Turn heat down to medium and add fish and soy bean paste and heat for 3 minutes
  3. Add tamarind juice and chillies.  Taste and adjust. Heat for 3 minutes
  4. Add spring onion and turn off heat.  Serve

Day 46 – Chicken in a padanus blanket

Chicken in a padanus blanket

Click on image for a full size version
Click on image for a full size version
Chicken thighs, deboned, skin on and cut into thirds
20g White sugar
10g Sesame oil
50g Evaporated milk
30g Oyster sauce
20g Sweet dark soy sauce
20g Thai seasoning sauce (Maggi sauce)
20g Chinese style sour sauce (cheap balsamic vinegar)
20g Thai chilli sauce
1 Tab Corn flour
1 1/2 Tab Garlic, finely chopped
1 Tsp White pepper corns
1 Tsp Coriander root, finely chopped
Dipping sauce
100g Palm sugar
30g Ginger, crushed but whole
40g Sweet dark soy sauce
20g Chinese style sour sauce (cheap balsamic vinegar)
30g Ketchup
30g Thai chilli sauce
30g Thai seasoning sauce (Maggi sauce)
40g White vinegar
30g Soy sauce
  1. For the marinade pound the garlic, pepper corns and coriander root in a mortar until it is a paste
  2. Add the paste to a bowl and combine the remaining marinade ingredients in the bowl.  Put chick in the bowl and put to one side (fridge) for 1 – 3 hours
  3. In a pot put all of the dipping sauce ingredients and heat on a low heat until the sugar is dissolved.  Put to one side
  4. Once marinaded put the chicken in a steamer with the marinade for 20 minutes
  5. Remove from the steamer and cool to allow handling
  6. Once cooled wrap in a padanus leaf and deep fry
  7. Remove from the fryer once the chicken is a dark brown and serve with the dipping sauce

Day 45 – Vietnam crepes

Vietnam crepes

Click on image for full size version
Click on image for full size version
1 Tsp Black pepper corns
15g Garlic, finely chopped
2 Coriander roots, finely chopped
1 Tab Fish sauce
1/2 Tab Palm sugar
1 1/2 Tab White sugar
1 Tsp Salt
100g Prawns, finely chopped
20g Shredded coconut meat
6 Kaffir lime leaves, very finely chopped
1 Tab Shrimp oil
1 Tab Vegetable oil
70g Hard tofu
30g Sweet pickled radish
50g Bean sprouts
1 Spring onion, finely chopped
2 Coriander ‘branches’
1/2 Tab Ground roast peanuts
1/2 Cup Rice vinegar
1/2 Cup White sugar
1 Tsp Salt
1/4 red onion, finely chopped
1/4 Red spur chilli, roughly chopped
 1 Cup Rice flour
1 Egg yolk
1/2 Cup Lime stone water
3/4 Cup Coconut cream
1/4 Cup Water
1 Tsp Palm sugar
1/2 Tsp Tumeric powder
1/2 Tsp Salt
  1. In a mortar pound black pepper corns to a powder
  2. Add garlic and coriander root and pound to a paste. Put to one side
  3. On a large chopping board place shredded coconut meal and prawns
  4. With a knife chop the prawns and coconut meat by shopping the mix and, as it spreads out folding the edges in to the centre.  Continue until the mix is very well mixed (image here)
  5. On a high heat put prawn/coconut meat in a wok with shrimp oil, fish sauce, palm sugar, white sugar, salt and white pepper.  Constantly keep moving until the mix is fragrant and brown.
  6. Add kaffir lime leaves and heat briefly. Turn off heat and put to one side
  7. In a wok on a high heat add vegetable oil and add tofu.  Cook until tofu is browned
  8. Add bean sprouts, radish and paste (above).  Quickly combine all ingredients and turn off heat.  Put to one side
  9. In a pot on a medium heat put rice vinegar, white sugar and 1 tsp salt.  Heat until sugar is dissolved and out to one side
  10. Once vinegar/salt/sugar is cool put in a small bowl with red onion and red spur chilli.  Put to one side
  11. To create the crepes; In a bowl whisk rice flour, egg yolk and slowly add lime stone water
  12. Combine coconut cream and water in a jug
  13. Slowly whisk in coconut cream/water into the crepe mix in the bowl
  14. Add palm sugar, tumeric powder and salt and whisk until palm sugar is dissolved.  Put to one side
  15. Heat a wok on a high heat.  Oil wok with 1 tab of vegetable, spread oil over the entire surface and remove any excess oil with kitchen paper
  16. Pour 1/2 cup of crepe mix into wok while turning wok to distribute mix over the surface making a thin coating across the surface without any gaps
  17. Once the edges start to display bubbles use a scrapper to separate them from the wok
  18. Pour a little vegetable oil into the edges Video here
  19. Cook until the crepe starts to brown, put tofu mix, and prawn mix across the centre of the crepe and serve

Day 45 – Whole fried fish with green mango sauce

Whole fried fish with green mango sauce

Click on image for a full size version
Click on image for a full size version
1 Whole tilapia fish
2 Tab White sugar
1 1/2 Tab Fish sauce
Dipping sauce
1/4 Cup Shredded green mango
4 Bird’s eye chillies, finely chopped
1/4 Red onion, thinly sliced
2 Limes, juice
1 Spring onion, finely chopped
1 Tab Fish sauce
1 Tab White sugar
  1. Mix mango, bird’s eye chillies, onion, lime juice, spring onions, dipping fish sauce and dipping sugar in a bowl and put to one side
  2. In a pot stir the additional fish sauce and white sugar and heat on a low heat until the sugar is dissolved
  3. Prepare deep frying oil by adding salt to oil (prevents sticking on sides of pot etc) on a high heat
  4. Put fish in oil and cook until the fish is a rich brown. Pour fish/sugar mix over the fish on serving
  5. Serve with dipping sauce

Day 44 – Menu

Click on image for a full size version
Click on image for a full size version

I know I have said this before and, to be honest, I am a lover of Thai food but everything on today’s menu really didn’t let the side down.  The cucumber soup was a real surprise, it was great (seriously who would have thought?).  We didn’t completely clean the squid and left some soft stuff on the inside, personally I think I prefer it clean but there is some soft stuff there that takes the sauce well and helps to surround your mouth with the punch the sauce offers.

Stir fry seafood with fresh curry
Deep fried chicken thigh with sweet chilli dipping sauce
Soft juicy squid with chilli topping
Cucumber soup with pork stuffing

Day 44 – Cucumber soup with pork stuffing

Cucumber soup with pork stuffing

Click on image for a full size version
Click on image for a full size version
2 Spur chillies, (bright colours)
3 Bird’s eye chillies
4 Garlic, cloves
1 Tsp White pepper corns
300g Pork Mince
1 Glass noodles, packet.  Rehydrated
1 Tab Paste (above)
10 White radish pieces, course chopped pieces
4 Shiitake mushrooms, rehydrated, coursley chopped
1 Baby cucumber, quarters and seeds removed
1 Tab Soy sauce
1/2 Tsp Salt
1/2 Tsp White pepper powder
10 Cup Chicken stock
  1. Make the paste by putting white pepper corns in a mortar and pounding to dust
  2. Add garlic, and chillies and pound to a paste. Put to one side
  3. In a bowl mix together the pork, glass noodles and paste.  Massage the ingredients together and put to one side to marinade (30 minutes is plenty)
  4. Fill cucumber with pork mix and put to one side
  5. In a pot on high heat put the stock and bring to the boil
  6. Put in radish, filled cucumber, carrot, mushrooms in pot and reduce heat to low
  7. Skim the scum off the top of the top as the soup simmers
  8. After a few minutes add soy sauce, salt and white pepper
  9. Simmer for 15 minutes and serve

Travels for work and research