In preparation for our delicacy, we slice, shred, pound, pummel and grind an assortment of vegetables at a cracking pace as we keep up with the demonstration from the instructor.
We are cooking Fish Amok, the national dish of Cambodia, a green mango salad and a dessert. During the next three hours we are instructed into the finer points of traditional Khmer food preparation and cooking methods. Here we meet our cooking companions who are assembled at the stainless-steel benches, aprons on and ingredients displayed neatly in front of them. The class is located at the back of the La Table Khmere restaurant. The boulevard along the river front is lined with bars, cafes and restaurants offering a wide variety of authentic Asian food, and on this day, we are heading off in a tuk-tuk to the La Table Khmere Cooking School. While English is widely spoken, French is also a prominent language. It is a city of the old world linking to years of French influence with its wide boulevards, historical architecture, grand temples and colonial buildings. We are in Phnom Penh, the capital city of Cambodia. These recipes are not complicated they are an easy and delicious way of sampling the tastes and aromas of Southeast Asian cuisine in your own kitchen. However, for those who like their food hot and spicy, they can be added to suit your taste. My preference is chicken so all the main dishes include chicken although beef, pork, fish or tofu can be substituted in any of the following recipes.Ĭhillies are often included in Asian dishes but due to personal preference I’ve not included them in my recipes. The following recipes have been adapted as often specialty ingredients have not been available. For this food journey I have selected a sample of my favourite foods from Cambodia, Bali, Vietnam and Thailand.
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