Cambodian Cooking

We have just got back to the hotel having collected our Thai visas which means tomorrow we set off for Siem Reap then onto Thailand. We have spent the morning cooking at a Cambodian cooking class. First we went to the market to learn about all of the vegetable, meat and herb types which are many and varied. Wastage is not something that happens here. Every part of the animal, fish or vegetable is used and I have so far experienced some interesting chicken dishes...

the fish at the top right is alive!

the beef and pork stall

After the market study we made our way to the kitchen nestled on the roof tops across from the Kings Palace. G and I were joined by a party of Australian's which included one Irish and one Scottish lady whom we may now be visiting in Oz!

The preparation from completely fresh ingredients to make spring rolls and the techniques to ensure that not too much oil invades the finished article was impressive. Even more so was our teacher, Ping, who as an orphan had been taken in by one of the many shelters in Phnom Penh and over the last 6 years has learnt who to not only cook, but teach and speak incredibly good English.

many of these works of art are mine!

The main course required a level of concentration that I have not applied since check in last Saturday. Fish Amok was the dish of the day and we prepped this from scratch including making the cooking vessel out of banana leaves. The food which I ended up with was awesome, even if I did do it myself;-)

proud with mortar and pestle

and it tasted as good as it looks

There were a couple of things to note on the way to the bookshop post cooking, the first was this

A wooden tow bar!

and the second is trying to work out why these freighters don't sink...

Tomorrow we head off on my first day proper of cycling. I am excited, nervous but overall full of anticipation of what is to come.