Even those who have only a passing acquaintance with me will know I have a great love of food – almost anything goes, and lots of it. I have tried some really great food in Cambodia and it would be a shame not to be able to eat it again (even London ain’t awash with Cambodian restaurants), so I was thrilled to have the chance to do a Khmer cooking course today. It didn’t disappoint.
I also had the joy of seeing – for the first time – where bananas come from. Believe it or not, this is a banana flower, which has petal after petal curved around it. Between each petal is a neat little row of ‘baby bananas’ as our cooking teacher called them. These tiny buds grow up to be big juicy bananas – hence a bunch of bananas. Brilliant.
We made four dishes: spring rolls with sweet and sour sauce, fish amok, banana blosson salad with chicken and sticky rice and mango. We made every single component from scratch, including the banana leaf boat that our amoks were cooked in. Here are the fruits of my labour:
Observant readers will have spotted the recipe book in one of the photos above. Friends and family be warned!