Sunday wake up early and workout alone, boring !!! I was looking for a group which suggests street workout or outdoor workout. By sudden, I found a group of young Cambodian who is passionated in sport!!!! They created this group and coaching people who want to build their strength and muscles; Is it a coincidence or is it a gift? The sessions are free of charges!!! Wooooooaaaaaauuuuhhhhhh, I love the idea !!! The programs are for everyone, it doesn’t reserve only for Cambodian or only Asian !!! I couldn’t ask for more.
Soon enough, I got a contact with Bruno Lafayen , one of the founders, to get some more information. He told me to join a session on Sunday at Parc Parilly, Venisseux.
I was so excited and joined them on Sunday morning at 10 am. Well, I met few others people who joined us for the workout. We were trained by Maxime Khum, another founder of the group.
I asked what we are going to do to day, then Maxime told me ” This gonna be so much fun, no worry. ” . I was like Hmmmmm,,, This sounds scary. LOL!!!!
I have to admit that the session was tough and intense, yet time flies!!! When he said “ok, we are done for today.” I was like “Huh,,, finish finish?!!!” Wow, as he said it was so much fun, I enjoyed my time with them. I can’t wait to do it again with them!!!! Oh and my muscles got sore later on, ouchhh…
Here is what they are doing you can have a look and come to join us if you are around!!!!
Beef bourguignon is one of French traditional dishes. It needs time to marinate meat and slow cook. I could say it’s so delicious. By the way, Veggies bourguignon is quite delicious as well, I have to admit that. The ingredients are the same as beef bourguignon but you replace meat with veggies. In my recipes I used ancien vegetables… I actually made vegetable in the oven, I had so much left over so I turned it into viggies bourguignon. I just added some red wine and laurel, salt, sugar and black pepper then some cooking time.
Here we need
half of pumpkin
1 celery rave
garlic, shallots, olive oil
Bourgogne red wine
2tbp of wheat flour
sugar ( I used it to adjust the taste of wine )
salt, black pepper
thyme , laurel, 2 cloves
How to make it
Pre heat the oven to maxi for 15 mins
I cut my veggies in pieces added salt, black pepper, olive oil, garlic, shallots, thyme, laurel all in one then seasoning as your taste and put in 30 minutes in the oven. ( you can enjoy your veggies like that and add some balsamique venegar or you can continue to the step 3 )
Ready for the oven mmmm
first option grilled veggies
Transfer the veggies in a hot pan, stir with some olive oil then add 1 or 2 tbp of wheat flour ( corn flour). Keep stirring to cook flour with veggies.
then added red wine, keep stirring. You can add some veggie broth if you have or water. keep stirring about 5 mins then lower the heat to the lowest.
now you can add some sugar , then cover the pan and let it cook for 20 mins. Ps- keep your eyes on it cuz it can burn so keep stirring from time to time. you can cook longer if you think it’s necessary.
Sometimes the ideas come from the fridge, so I gave a look then I found grilled asian pumpkin left, a bunch of basil and puff pastry which I bought the day before. Well, well,,, Maybe we should try something different 😉 . I want a tart of pumpkin, I also found some mushroom left. I think we have enough main ingredients for this delicious dish.
a bunch of basil
100 g of cashew nut
about 70 cl ( more or less up to your taste )
4 cloves garlics, peeled
salt and pepper to taste
put all the ingredients in a food processor then you will have a delicious pesto.
Half of medium size asian pumpkin, grilled and blended
white mushroom, chopped or cut as size you desire
1 can of coconut milk
1 egg ( 2eggs if necessary )
3 tbp of flour
salt and pepper to taste
How to cook
Turn on the oven to 200 degree about 15 mins
Mix the Pumpkin mixture, chopped white mushroom, flour, eggs all in a big bowl then pour graduately coconut milk in the mixture and keep stirring till you have a nice smooth texture then salt and pepper.
Prepare your puff pasty in a pie plate, any form you like
Put pesto sauce all over Puff pasty then follow by Pumpkin mixture from N1
Then put in the oven for 40 mins or 50 mins or or until knife inserted near center comes out clean. Ps_ lower the heat down to 180 degree 😉
This is not a traditional sukiyaki from Japan. I love sukiyaki sauce which serves in Cambodia. I made it alot last week and last night I tried it as stir fried. It’s quite delicious, yet so easy to make. So what will be your excuse to not cooking? 😛 Gosh,,, this is the Paradise. I am so excited to share this recipe.
Here we need
A handful of Rice noodles ( soak in water till it turn soft. If you use fresh one even better)
A handful of bean sprouts
A pin of paprika or chilli
Vegetables oil or olive oil
Little bit water
Homemade sukiyaki sauce Here the recipe ( don’t use fish sauce if you are vegetarian )
How to make
Hit a large pan on a stove then put oil then you put the rice noodles in. Stir well, put little bit water to cook the noodles. Then put a full table spoon of sukiyaki sauce and keep stirring.
Wait until it’s almost cook, you can throw the bean sprouts in then follow by another 2 tbp of sukiyaki sauce ( or as much you need. Depend on you taste). Stir well!!!
Serve when it’s hot. You put little bit of paprika before serving. I use dried chilli. Some cashews to make this dish more fancy…
I opened my fridge, I found some ingrediants which I did’t really know what I should make. I love creative foods and I also love traditional foods. I thought of Loc Lac which once again is one of my favorite. So I combined the creativity and traditional recipe to satisfy myself. Normally, we use beef as meat in Loc Lac recipe. Today we use our tofu to be our heavenly delicious meat. mmmm… It was my first attempt and the result was quite interesting, my daughter and I loved it.
Turn on the oven for 180 degree and cook baby potatoes about 15 minutes or more if necessary.
Heat a pan wait until hot then put some oil to fry Tofu. I love it crispy, you can do base on your taste. then set aside
Use same pan, add little bit oil then put half of garlic, stir well. Wait till it turn slightly brown then put all spinach in. Stir well until it’s cooked then add little bit of seame oil. Turn of the heat and arrange spinach on a big plate. PS- There’s spinach cooking juice left, put half of them in seasoning sauce and and some in Black pepper sauce. Don’t throw the cooking juice away, it’s delicious. mmmmm
Then clean up the pan little bit and heat it up again. Put some oil then put the rest of garlic when it’s hot. Now throw all fried tofu and backed baby potatoes in that hot sexy pan. Add our sauce, then stir it well until tofu absorb well that sauce. Last but not least throw onion in the pan, too. Stir it again for the last time then put them on the spinach plate. decorate with little bit of seame seed.
Serve like that or with white rice, and don’t for get our black pepper sauce.
Mmmmmm now you have your delicious Loc Lac Veggie… Oh dear,,, the heaven is just in front of you…mmmmmmm