Khmer cooking class

Another country, another cooking class.

We spent a few hours today cutting tumeric, smelling lemongrass and eating sticky rice with mango.

I made papaya salad and himself made chicken amok, a typical Cambodian meal served with rice.

Here's some pictures of us having a great time cooking and a couple of recipes.










Amok Chicken

Ingredients- Ngor leave or broccoli leave ................. 2 pcs cut thin
- Mushroom ................. 100g pick thin
- Onion ................. ¼ pcs sliced
- Amok paste ................. 2 table spoon
- Fish ................. 200g finely sliced
- Swiss chard leave ................. 3 table spoon clean and slice
- Coconut milk ................. 4 table spoon
- Sugar ................. 1 tea spoon
- Salt ................. a pinch
- Fish sauce ................. 1 tea spoon

Amok Paste:
Lemon grass ................. 1cut thin
Turmerice ................. 1 cut thin
Finger root ................. 2 cut thin
Shallot ................. 1 pcs
Galic ................. 2 pcs
How to cook:( Amok paste: Lemon grass, turmeric, garlic muss altogether put shallot and finger root) 
Heat the coconut milk in a pan and put amok paste, sugar, fish sauce fry until brown just put chicken and mushroom, onion, ngor leave, 1 ladler of coconut milk, ½ spoon of chicken powder, 1 spoon of fish sauce.