Khmer cooking course

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.

First we headed to the market to buy our ingredients, where we saw some wierd and wonderful sights:
image
image

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.
image

Next we went to our rooftop cooking classroom:
image

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:
image
image

image
image

Observant readers will have spotted the recipe book in one of the photos above. Friends and family be warned!

2 thoughts on “Khmer cooking course”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s