Wednesday, 23 May 2012

Return to Grace House May 2012

Well here I am after a very hot day's work at Grace House. Flopped by the pool on a recliner and enjoying the relative coolness. This is now the low season and the hotel is much quieter hence I am actually the only one at the pool.

I left Melbourne Saturday 19th and arrived to a very hot Siem Reap that night. A reasonable flight, the time passed quickly and learnt the lesson that if you are given a seat near the toilets, refuse to sit down!!! The constant people up and down and the constant unpleasant odors were not the best!

I received a very warm welcome at the hotel, had a quick check in, a nice cool fruit punch and shown to my room where the hotel had supplied me with a big platter of fresh fruit.

I slept like a baby and woke bright and early Sunday morning to the sun streaming in on my face and me being totally confused as to where I was.

I met Bridget and Alan at Central cafe for lunch and a few glasses of bubbly, caught up on the last 6 weeks of news and retreated to the hotel and pool as it was so hot and I was so sleepy. A short swim and a 2 hour sleep. Dinner was at my favorite "beaches" with Nak, Fernando and Rose. So nice to see them all again.

I have started off the week with my habits from my last visit. I get up early to beat the pool cleaner, have a good swim, a brekkie loaded with fresh fruit and a 30 minute cycle to work. The first day I looked like I had ridden through the river, I was so hot and wet and have learnt very quickly to take it easy and take my time. It seems like I missed the rains of last week which apparently bought a welcome relief to the intense heat suffered by all during the previous week with temperatures at midday of around 40 - 46 C. It is around 36 during the day at the moment but SOOOOO....... Humid.

Grace House is different but the same, the difference is in the volunteer group and the number of volunteers that is now on its seasonal decline. A nice young group of 4 students from Redlands University in California who seem to work very hard, a very interesting woman from Belgium called Annette who has years of experience working with disabled children and so is wonderful in the disability programme and another woman from Australia called Kate, she too is a return volunteer. Nice because I have some diverse company.

This week I am working as the volunteer coordinator which means I answer email enquiries, show visitors around the place, help Bridget where I can. I am also assisting in the promotion and marketing of the weaving project. Tomorrow I am meeting with the G.M. Of the Victoria hotel to try to convince him to support the project by displaying and selling a selection of goods in the hotel. This will test my selling skills!

 

WEAVING PRODUCTS IN PRODUCTION AND ON DISPLAY

I have just had to beat a very hasty retreat from poolside to my room as within seconds of the breeze coming up the heavens have opened and it is bucketing down with rain. It is funny watching the staff racing around trying to close windows, put down umbrellas and rescue the outdoor dining settings. I like swimming in the rain but the staff freak out if you do!!!!

For my next 4 weeks I will be back working with the pre-school kids who are so gorgeous. They are currently making decorations for their classrooms and learning new songs to sing on the open day at Grace House on the 1st June. This is international children's day and we will celebrate with them by entertaining their families and giving them a few party treats.

June the 2nd is election day here. I am a little confused as I was told by somebody that it is not compulsory to vote. My second source of information advises that the election takes on biblical proportion as everybody has to return to their homeland and vote there. Some of the staff find this very difficult because of the cost of the travel. Some are anxious as they also have the added burden that those in their poorer communities have the expectation of a financial gift that the staff can't afford. What a dilemma for them. Anyway, the election means that we are bombarded with electioneering through megaphones attached to the the back of tuk tuks driving around. It can be quite deafening.

I have decided at the moment to ride the main road route to school which is a little less peaceful but is also a little less dusty as the dust provokes my cough. I am better cough wise than I expected to be, still taking my anti biotics but the humidity makes my nose run constantly which is a bit of a nuisance!!! The other reason that I am taking the main road route is that there is still a lot of activity river side following the relocation of the previous river side dwellers. There is some very heavy machinery which is digging the banks and widening the river but for every bucket they drag out, 3/4 of a bucket slides back in so to me it looks wider but shallower!!! Plus all the rubbish that was on the river bank is falling into the water and making an even bigger mess!

But I have to say the sight this morning that got me off my bike to take a photo was the chain saw welding monk with his saffron clad support team watching on. This was followed up by a group of young monks running down the road with a big trailer to load the timber on. I guess everyone needs wood for the cooking fires. But I have never seen a group of monks having such a laugh together!!! Hopefully I will be able to download the photos and get them in the blog.

CHAIN SAW MASSACRE MONKS

After 2 days here I feel like I never left and to get such a warm welcome from the children and the people from the village, the Grace House community and the hotel is heart warming.

So until next time

Good luck for you, good dreams for me.

 

Sunday, 13 May 2012

Today is Mothers Day (14th. May) and I am experiencing what I would imagine what most Mothers would love - total peace and quiet!!!! Two of the offspring are away overseas and number 1 son, wife and daughter entertained me for breakfast this morning.
I have spent the past couple of weeks mainly in town and the garden at the farm is probably feeling rejected. Before I left I planted lettuce, broccoli and beetroot and as there has fortunately been a bit of rain, I expect to see them all looking a little bigger when I return tomorrow.
The quince trees are now naked of fruit as I stripped them before I left and gifted the box to a new cafe in Hepburn Springs. It is nice spreading around the produce to people who appreciate it. The fig trees were loosing their leaves and exposing a lot of figs. Some also made it to the cafe, some to friends who have since made jam and I am hoping tomorrow I may just be able to rescue a few more to make fig paste as the first batch was so good.
The chillis have been prolific and as they ripen I either dry them on a rack in the kitchen or pop them in a bag in the freezer. I need to find a recipe for a chilli paste that will last!
The next chore to face at the farm (which I have been putting off) is to pick up from the nursery and plant 9 fruit trees that I bought last year but was unable to plant, too late as bare rooted so they got potted, too hot and I wouldn't be there to water them, couldn't get them in the car as too big was my latest excuse. No more excuses, I have enlisted the help of my trusty gardener and this week they will go into the ground. Where or what spot, I have no idea at this stage!
I head off once again to Cambodia, leaving on the 19th May and will be away for almost 6 weeks this time. I have tested another couple of recipes and will put them in this blog. My tasters have enjoyed the outcome of my labours I am pleased to say.
A couple of weeks ago I was having a very quiet Sunday and decided to walk around Lake Daylesford. Such a pretty spot so have included a couple of photos of that afternoons outing. It has changed a lot since my last excursion there. The holly trees have disappeared, the walkways are easier and the trees have been thinned out so the vistas across the lake are lovely as the photos depict.



Autumn at Lake Daylesford . April 2012

Fig Paste:

Wash and dry figs, trim off woody end.
Process in a blender until a smooth paste.
for every cup of paste add a cup of white sugar and the juice of half a lemon.
bring this mixture gently to the boil and turn down to simmer for around an hour or until the paste becomes a dark rosy colour and is thick enough for the spoon to stand in.

I use a very deep pan as it tends to spit a lot and boy does it burn!
I stir frequently with a wooden spoon and cook semi covered for half the time then uncover for the moisture to evaporate.
The paste is poured into sterilised jars and sealed tightly.

Delicious served with strong flavoured cheeses, makes a lovely glaze on a roast pork or chicken or could be used as a jam.

Beef Loc Lac (Serves 4):

Oil                        1 tablespoon
Butter                    1 tablespoon
Beef                      500gm (I used eye fillet but rump, tenderised would work well) finely and bite size      garlic                       2 teaspoons minced
onion                      1 cut into fine crescents
shallot                     2 finely sliced
spring onions          6 cleaned and trimmed, cut into 2.5 cm pieces (green and white)
palm sugar             1 teaspoon
lettuce                     frilly green, washed and used to line serving plate
tomatoes                  4 sliced and placed around edge of serving plate on lettuce
limes                        2 cut into fine wedges, used to decorate plate and squeezed on meat to taste
chicken powder       1 teaspoon
oyster sauce            2 tablespoons
black pepper            1 teaspoon ground
cornflour                2 teaspoons blended with 1/4 water
fish sauce               2 teaspoons
ginger                     2 teaspoons minced
Red capsicum         1 small finely sliced

Method:

Mix beef, chicken powder, garlic, pepper and oyster sauce in bowl, leave to marinate at least 1 hour
heat butter and oil in a wok, add garlic and ginger, saute until golden, add in shallot and fry gently 1 minute.
add palm sugar and fish sauce, dissolving sugar.
add beef and fry to brown, add onion and capsicum, cook 1 minute
Thicken mix with cornflour paste and cook for a further 2 minutes
add spring onion and stir through
Serve on bed of lettuce and tomato, garnished with lime wedges
Serve steamed plain rice on the side.



Morning Glory with Oyster Sauce;

Morning glory,                         approx 500 gms after trimming off excess leaves
garlic                                       1 teaspoon minced
oyster sauce                              2 tablespoons
sugar                                       2 teaspoons
chicken powder                         2 teaspoons
oil                                           1 tablespoon
butter                                      1 tablespoon

fry garlic in melted butter and oil until golden
remove garlic form oil mix but keep aside - do not throw away!
cut morning glory into 3 even lengths
crush stalks with mortar (makes them less stringy to eat)
stir fry veg in oil until they wilt - around 6-8 minutes
add half of the garlic, oyster sauce, sugar and chicken powder
cook until veg softens
serve garnished with remaining garlic

This recipe can be used for any veg (broccoli, broccolini, beans, cabbage etc) but obviously they dont need pounding with the mortar!


Green mango Salad:

Green mangoes                            5 peeled, rinsed and grated with Asian shredder
carrot                                            1 large, peeled and shredded
pink shallots                                 6 finely sliced
firm green tomatoes                     2, flesh finely sliced off with peeler, discarding seeds
chicken powder                            1 1/2 tablespoons
white sugar                                  2 tablespoons
garlic                                            1 large tablespoon minced
fresh red chilli                              1 finely chopped (optional)
fish sauce                                     2 teaspoons


wash, drain mangoes and squeeze out excess water - TWICE
thoroughly mix all ingredients together , check seasoning for balance
 serve in a high pile on platter

Pork and  Vegetable stir fry:

Vegetable Oil                                 1 tablespoon
garlic                                             2 teaspoons minced
sugar                                             2 teaspoons
oyster sauce                                   1 tablespoon
chicken powder                             2 teaspoons
pork                                              500 gm finely sliced, bite sized pieces
pepper                                           2 teaspoons ground
fish sauce                                      2 teaspoons
water                                             125ml
carrot                                             250gm sliced decoratively
cucumber                                       seeded and sliced500 gm
onion                                              1 sliced in crescents
spring onion                                   1/2 bunch washed, peeled and sliced in 2.5cm lengths
oyster mushrooms                          250 gm sliced


Saute garlic
Add in and brown pork
add sugar, oyster sauce, pepper, fish sauce and chicken powder
add carrot - stir fry 5 minutes
add water
add mushroom, stir fry 3 minutes
add cucumber, stir fry 2 minutes
add onion, stir fry 1 minute
add spring onion, turn off heat and mix through.
Serve with steamed rice


Pork and Vegetable Soup 6 serves:

cabbage                                       1/2 sliced into large bite size pieces
carrot                                           1 medium cut into bite size pieces
onion                                           1 cut into crescents
diced pork                                   500 gm
garlic                                           2 teaspoons minced
fish sauce                                   2 teaspoon
sugar                                           1- 2 teaspoon optional
fish stock powder                       1 tablespoon
dried chopped shrimp                  1 teaspoon
spring onion                                6 washed, trimmed, cut into 2cm lengths, white and green separated
veg oil                                          1 tablespoon


saute garlic until aromatic
add pork and brown
add fish sauce, stock powder and sugar if using
add 750ml - 1L water
cover and simmer for 20 mins
add shrimp, carrot and cabbage, adjust seasoning
cover and simmer 10 minutes
add onion and whites of spring onions, simmer 1 minute
add gree spring onions, cover, turn off heat, sit for 10 minutes then serve.

I do have another 2 recipes to share but have managed to loose part of the one of the recipes and need to check the green leaf that goes into the amok and find an alternative that is available outside of Cambodia, before I can share it with you.

My next blog will be from Siem Reap and have been told that the mangoes could still be around and have an idea that a friend's mother may have a recipe to share with me so will work on that once I arrive.
Until then, good luck for you, good dreams for me.