Khmer cooking class

There are many things to do in Siem Reap but i needed to give my knee a break and many other activities required biking or more walking. I was happy to find a cooking class on Trip featuring two dishes i have ordered frequently in Cambodia: Fish Amok and green mango salad. A tuktuk picked me up at my hotel (a guarantee people arrive on time….) And a quick stop down the alley.

Tuk tuks are the way to travel. They zip in and out, are not expensive, and use less fuel.

Narong is my chef and she works for a restaurant owned by a French gentleman who has been here for 13 years.

With our finished dishes.

He owns the restaurant and the cooking school which also sells many of the ingredients. Helpful since I want to make it when I return home.

We started with a tour of the old market. Many items i already know from China wet markets. But we discussed different things useful to cook here differences in produce.

I have seen these peppercorns in many places.
Fish, fish paste, dried meats.
Lots of vegetables including baby corn and tamarind.
These are two different types of eggplant.
Bottom dwelling lake fish.

We started by chopping all of the ingredients. The cooking takes little time but the preparation is much longer as all of the ingredients are fresh. The recipes can be found at www.khmergourmetcookingclass.com

All of our ingredients.
Chopping and more chopping.
The ingredients used for the sauce of the Fish Amok are minced small and then pounded in a mortar until it becomes a paste.
The paste made in the mortar is in the bottom left.

And now it is time to cook. I even made dessert. Glutinous rice balls with a palm sugar filling. They are boiled in hot water then cooled in cook water.

Cooking the shrimp for the green mango salad.
Fish amok.
Boiling the glutinous rice balls.

And then it was time to eat. Lots of food so some leftovers for lunch tomorrow. Asking with a great Angkor beer, a wonderful lunch.

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