of fried frogs and dancing shrimps

My friend Don (together with blog buddies Kawadjan and Gibo) recently came from Laos and was raving about their trip, from the photo shoot, to the stench-ridden 6-hour journey to Viang Veng and the food… oh yes, especially the food. It got me thinking about my last trip to Laos in Vientiane where, I was unceremoniously “forced” to eat some wonderfully exciting (read: super exotic) food that would give Indiana Jones and the Temple of Doom a run for their money.

I was there for a photo assignment and overall redesign of a corporate identity of a backpacker hotel and the owner made sure that I try everything out that Laos has to offer…



The adventure started with a trip to the market where we looked at stuff to photograph for the brochure. While we were going around the wet section, I chanced upon a pile of live frogs and got curious about it. But sadly, curiosity not only kills the vegetarian cat… it feeds them food they are not ready to eat! At the hotel, the frog was deep fried in garlic. I couldn’t say I didn’t enjoy it, but it I don’t think I’ll gorge on it with fries anytime soon.


Another item on the menu was fried river snake which was also seriously good because of the drizzle of fried garlic.


The dancing shrimp salad was another adventure on its own. A trip to the countryside by the Mekong River brought us to this floating restaurant which served a salad which you had to eat quick because it's ingredients are jumping back to where they came from!


This used to be a Jurassic Park-looking fish from the Mekong river, but with a dash of red wine sauce, steamed vegetables and fries, this became on of the most decent meals I had.


Although I wasn't brave enough to eat these pile of crickets, I watched my hosts gorge them like Pringles on a sunny afternoon in June.


Apparently, these plates of insects are a popular snack item.


Any exotic food experience in Laos can only be enjoyed justifiably with their national drink - Beer Lao. Light and mild but equally tasty, I can drink this with any meal!


After a spin of exotic food and Beer Lao, take another spin around the city with this tuktuk...


...and venture out to bsorb Vientiane's sights like their national treasure and symbol... the That Luang stupa painted in gleaming gold.


Pathouxai is the "Arc de Triomphe" of the city. Often called the vertical runway, this monument was built using US funds originally meant for the building of their airport.


Wat Sisaket is the city's oldest surviving temple and is home to a huge collection of Buddhas.


Laoatian smiles and faces...



They say Vientiane is nothing compared to the world heritage city of Luang Prabang, but for me, this adventure was good enough as an introduction to a country as exciting as Laos.

a sizzling cookbook!

I'm very lucky to be part of this very exciting project - a Cambodian Cookbook of which the entire proceeds of the sales go to helping Khmer street children find a better life through the organization called Green Gecko.

Headed by Aussie Tania Palmer and Khmer husband Rem, the couple started out the project by providing shelter, food and education to street children they've met begging and loitering the avenues of Siem Reap. Now, it has grown into a well-respected institution and is now giving gecko love to around a hundred kids! Buying this cookbook will help them a loooonnnggg way!


This cookbook project was initiated by another dear Aussie friend Yvette - who got me on board as photographer, food stylist and book designer. Fellow spoolworks teammate Brewster Bonifacio did the full lay-out with Yvette. The original printing of the book was done in Australia, but after a few weeks, got sold out! So hence, a Cambodian edition was done. This proved to be a pain in the neck because color separation here is not as prime as abroad, but after changing printers THREE TIMES, it is finally out!


SEAFOOD IN KAMPOT PEPPER - The kampot pepper used here is the star of the Kmer kitchen and is one of Cambodia's biggest exports. Haute French cuisine uses this fantastic pepper thoroughly. This pepper is better eaten whole and raw.


BANANA BLOSSOM SALAD - This is definitely a beautiful dish - with the perfect balance of herbs and chili without overwhelming the taste of the banana blossom.


GLASS NOODLE SALAD - The shrimp version tastes better (since I don't eat other meats!) but I had fun putting this together on a stone knife sharpener! As in most Asian salads, the basil is the supreme flavor innovator on this dish...


FISH SALAD - This is another favorite of mine. What sets it apart from the other 'ensaladas' are the herbs and the freshwater fish!


SEAFOOD CURRY - One of India's best gifts to the world - the curry... every nation has probably a version they call their own! Our Khmer house cook makes a wicked version of this!


GRILLED SEAFOOD - It may look just like any grilled seafood, but the secret here is the marinade and the pepper sauce!


The hardest thing here was "arranging" the noodles in such a way that they curl up gracefully yet naturally. The vegetables were stir fried separately for arrangement purposes.

I purposely excluded Cambodia's national dishes - the AMOK and the LOK LAK so that leaves you to discover the book fully...

Contrary to popular belief that Cambodian cooking is a shadow of Thai and Vietnamese cooking, let us remind you that a thousand years ago, Siam and Vietnam were mere provinces of Angkor (Cambodia), that's why I don't think the similarities in their cuisine were copied by Cambodia... but whether you refuse to believe it or not, Cambodian cuisine is an adventure you should not dare to miss!