Trip Start May 31, 2008
107Trip End Jun 01, 2009
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On the second we took a Khmer cooking lesson. We cooked a Green Papaya Salad for a starter (all recipes are below). Then a red curry and traditional Khmer stew for main courses. This was followed by a pumpkin custard for dessert. The cooking class was a wonderful, relaxing, and very filling way to spend a day. We followed traditional methods (ie, grinding all our spices in a mortar and pestle - no spice powders here!). The class was held in a very scenic part of the city. We had a great view which ended up being quite the sight when the afternoon downpour came through!
The brutal history of the recent Khmer Rouge really showed itself in Phnom Penh our third day
Bok l'hong - Green papaya salad
100g shredded green papaya (or green mango)
2 string beans. Cut into pieces approximately 4cm each
1 medium-sized green tomato; chopped.
1 clove of garlic
1 small red chilli
1 Tbsp of fish sauce
1 ½ tsp of shrimp paste
1 tsp of palm sugar
1 Tbsp of lemon juice
Sweet basil leaves
1 Tbsp peanuts
In a pestle in a mortar, pound garlic & chili
Remove and garnish with ground peanuts and basil leaves.
Kari grahorm moen - Red Chicken curry
150g chicken fillet
2 Tbsp garlic, chopped
1 Tbsp shallot, chopped
1/2 Tbsp powdered pepper
1 tsp curry powder
6 tsp coconut cream
1 tsp shrimp paste
1/2 kaffir limes + 2 leaves
1 tsp fish sauce
1 tsp sugar
1 tsp salt
1 onion, thinly sliced
1 sweet potato
1 tsp dried chili, (soaked & finely chopped into a paste)
Red curry paste:
Pound lemongrass, turmeric, galangal, and kaffir lime in a mortar (or in a blender) with garlic, shallot, peanuts, and dried chili and set aside
Heat a pot to a medium temperature and pour in coconut milk, pepper powder, shrimp paste, and curry powder and above curry paste; stir well. Add sugar, salt and vegetables, and wait for 5 minutes before putting chicken in. Cook for 20 minutes, stirring occasionally. Remove from heat. Serve with rice or bread
Num sang kcha l'peou - Pumpkin custard
1 whole pumpkin
4 tsp sugar
2 cups coconut milk
Wash the pumpkin thoroughly, then cut open the top and remove the seeds but retain flesh.
Place the egg & sugar in a large bowl. Beat until sugar is completely dissolved. Add the coconut milk and blend until smooth. Pour into the pumpkin; replace top and steam for 30 minutes.
Serve by cutting like a cake.