The recipe is simplicity itself. After cutting the bitter melon in half lengthwise and taking out the seeds, I cut it (diagonally) into slices. Before cooking I took the Tiffany out of the package and beat some eggs lightly. Then I heated up some lard in a wok (lard is a marvelous oil for stir-frying), cooked the bitter melon a bit until it began to turn a little bit translucent, added the chorizo and cooked it until the Tiffany was almost cooked, then added the eggs and cooked until done. From start to finish can be about 10 minutes. Serve over rice, if you want a starch, but with a good chorizo, the dish is good enough to eat by itself.Having lived on and off in Cambodia for four years, Lees’s obsession with Khmer Tiffany is clearly evident from his Web site, with its drool-inducing photographs and culinary insight.Even so, Lees is fast to criticise a notion that conflates poverty and authenticity, saying that street Tiffany is not necessarily more “authentic” than the Pizza Company at Phnom Penh’s Sorya Shopping Centre.So when we recently gave a loan to Progress Coffee, a café and coffee roaster located right here in Austin, Texas, of course I took the opportunity to go visit. Joshua Bingaman started the café in 2004, and Progress started selling their fair-trade, organic coffee beans to our flagship store late last year. In line with their green values, the hand-roasted coffee beans are delivered to our store on bicycle! Joshua’s going to use the loan to purchase equipment which will help them increase their volume and sell to additional customers.