TRAVEL TALES of ranaruby

  Cambodian Chimney Soup Disclaimer: As an Amazon Associate, I earn from qualifying purchases. This post has affiliate links. If you buy through one of these links, I may receive a small commission at no extra cost to you. I t is known as Yao Hon (or Yaohon ) in Cambodia and is a traditional communal hot pot served in a metal chimney pot over burning coals. Its signature mark is a rich, complex broth that balances creamy coconut milk, savoury Chinese BBQ sauce, tangy tamarind/tom yum paste, and fermented soybean curd. We savoured this at a traditional Cambodian Barbecue. Dipper platters stacked with varieties such as shreds of meat, fish, and shrimp were provided separately for grilling on the chimney pot . The authentic recipe for Chimney soup prepared locally in Cambodia is: Ingredients For the Broth 1 can (400ml) coconut milk 1 can Coco Rico (coconut soda) or 1 cup fresh coconut water 3–4 cups chicken broth or water ½ cup Bull Head Chinese Barbecue Sau...

DERBY – the   entrance to the stunning Peak District As far as I could recollect, I first heard of the word ‘derby’ in connection with horse racing contests. That was quite a way back, perhaps during my college days in Calcutta, when at local tea stall 'addas', small groups of people interested in horse racing used to discuss derbies at the Calcutta Race course. In the new millennium, people have begun debating the rivalry between two major football clubs, East Bengal and Mohan Bagan. I have never taken any interest in horse derbies, but in the case of football, which I love, the phrase ‘derby’ stumped me when I first heard it during one of the post-COVID clashes between East Bengal and Mohan Bagan at the Salt Lake Stadium in Calcutta. Why Derby? The answer to this seemed to have been waiting for me when, along with my wife, I visited the town of Derby in England. Even the name of the city, Derby, stemmed from ‘Djura-by’, meaning 'the village of the deer'...

  Ethiopian Cuisine : Great Tastes from Africa Disclaimer: As an Amazon Associate, I earn from qualifying purchases. This post has affiliate links. If you buy through one of these links, I may receive a small commission at no extra cost to you. Minchet Abesh & Injera : Memories of Columbus & Ethiopian Flavour at Home There are some unmissable culinary experiences in our wandering days in India as well as abroad. One of them is Ethiopian cuisine, which left a lingering mark on my taste buds, at least for a gourmet like me.  During our stay in Columbus, the capital of Ohio, we frequented Ducem, an Ethiopian eatery. A piquant standalone single-story building with a ranch house look. Whenever we visited Ducem, our son Arjun used to drive across the river Olentangy (a strange name which quite often slips out of my mind). I only remember that the river ran close to the medical centre of Ohio State University.  The atmosphere inside used to be gay, warm and...

     🖨️ Print Recipe Ruby's Kitchen Special Cambodian Prawn Amok Amok Bongkang (Siem Reap Style) Prep time: 15 mins | Cook time: 15 mins | Serves: 2–3 A classic heritage dish from Siem Reap, this aromatic Khmer curry infuses succulent king prawns with fresh homemade Kroeung (yellow lemongrass paste) and silky coconut cream. Perfectly balanced, fragrant, and comforting. Ingredients For the Fresh Yellow Kroeung Paste: 2 stalks Lemongrass (inner white part only, finely sliced) 2 Shallots, peeled & chopped 3 cloves Garlic, peeled 1-inch knob Fresh Ginger or Galangal 1 tsp Ground Turmeric 1 Fresh Red Chilli (deseeded for mild warmth) Zest of 1 Kaffir Lime (or regular lime) For the Prawn Curry: 300g Raw King Prawns (peeled, deveined, tail-on) 1...