All posts by Martin

Phnom Penh Cyclo Tour March 2008

These are some photos from the cyclo tour I took in Phnom Penh in March 08 – the tour was organised by www.ka-tours.org – it ran on Sunday mornings. See the website for details – as of 2014 they are still operating. They organise architecture tours of the city, mostly visiting Modernist buildings produced by Khmer architects around/after independence, but this tour took in colonial and Chinese-diaspora buildings.

The tour was conducted by a very knowledgeable and enthusiastic architecture student from the city. As you can see, he took us to places you would never know were there, or alternatively, buildings you might walk past without noticing. Recommended.

I have created a Google Map with the locations visited and linked back to here. (Just follow the links on the names of the buildings.) I wasn’t taking notes as we went around, so the info here is from my own (fallible) memory and the handout map from the tour. The locations of some of the buildings are approximate – I’ve noted which ones. Let me know if you can give a better position for the map.

Phnom Penh: former Central Police Station/Commissariat

In the background, the former Central Police Station/Commissariat (now boarded up for development)

 

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This building used to be the Grand Hotel – it has now been partitioned into flats, and there is a restaurant on the ground floor on the corner.

Continue reading Phnom Penh Cyclo Tour March 2008

Moroccan lemon chicken recipe

This comes from Claudia Roden‘s New Book of Middle Eastern Food. This recipe was requested by Mary! The recipe serves six, more or less

Ingredients

  • 1 large chicken, jointed
  • 2 tablespoons oil
  • 1 finely chopped onion
  • Half teaspoon of saffron
  • Half teaspoon ground ginger
  • Half teaspoon cinnamon
  • Salt and pepper
  • Large handful of coriander leaves, finely chopped
  • Large handful of parsley leaves, finely chopped
  • 1-2 preserved lemons, finely chopped

Directions

  1. Put all the ingredients except the preserved lemons and the coriander in a large saucepan and add water to half cover the chicken. Go easy on the salt at this stage because the preserved lemons will be quite salty.
  2. Cover the pan and simmer gently for about 90 minutes, turning the chicken occasionally, until the flesh is falling off the bones. The sauce should have reduced quite a lot.
  3. Add the lemons and cook 10 minutes longer. Finish with the coriander. Serve with steamed rice.

Orkney 2006

Highlights from our travels on Mainland, Hoy and Papa Westray (Papay). On Papay we stayed at School Place with Jim and Morag Hewitson who were excellent hosts and supplied the best dinners we had on the trip (is it still going?)