Another cooking class! This time in Siem Reap with Beyond Unique Escapes. Until I got to Cambodia I really had no idea what kinds of dishes they were known for. The recipes we made were similar to those in my Thai class but not as spicy hot. Unfortunately for average Cambodians, the price of ingredients for many traditional Khmer meals can make preparing them cost prohibitive.
The class took place at their facility located about 10 minutes outside of town in a smaller village. It included a custom built open air “teaching kitchen”. Very nice!
Our first dish was amok fish soup. Most ingredients can come fresh from the garden or farmers market: peppers, turmeric, lemongrass, garlic, galangal, shallot. The chef called the large leaves “amok leaf” but the recipe she gave us says ngor leaf.
Lots of chopping and grinding in the mortar and pestle gave us a nice red chili paste.
Like I said, the kitchen was open air, smack in the middle of the village. So as long as you don’t mind cows munching next to you, chickens running around behind you, an ant here, a spider there to swat away… Real Cambodian cooking!
The leaves get sliced up and the fish we used was a freshwater snakehead fish. You can use any firm freshwater fish.