Begin with a guided trip to the local market where you will learn about Cambodian vegetables, herbs, and other ingredients. We will bring you to the Old Market of Siem Reap, near Siem Reap river and located in Pub Street area. The Chef will explain you about rice and how to choose seasoning products. You will have enough time to walk around and take pictures and watch vendors selling their products.
Following this visit, head to the center to get your cooking class started. The Chef will present a cookery demonstration of the dishes that you will have to prepare! And will receive a booklet with the recipes of the day. Together with your chef and guide you will create several dishes that you can then re-produce at home. Amok, nem (Khmer Spring rolls) or Lok Lak are part of a long list of mouthwatering dishes that you can learn to make, and which will leave your friends back home envious of your new found recipes. Various cooking classes which exist offer everything from the most mainstream and popular dishes to those which are traditional favourites unique to specific regions of Cambodia. Classes are completely hands-on. Everyone will have his or her own cooking station and equipment. Classes include a number of Cambodian different dishes, and a recipe card will be provided.
At the end of the class, your dishes will be served to you one by one, letting you enjoy and compare dishes accompanied by a complimentary ice-cold beer, soft drink, or bottled water.
After you have enjoyed your meal, a waiting tuk-tuk will return you to the hotel
General information about Cambodian cuisine
Traditional Khmer cuisine is one of detail – small amounts of ingredients with intriguing textures, complex aromas and fresh exhilarating flavors create distinctly light, delicate and healthy cuisine. Rice is nearly a sacred component of Khmer culture, along with fish and shellfish, both fresh from Mekong and Tonle Sap rivers. The use of garlic predominates in Cambodian cooking. All food is cooked according to Buddhist guidelines.
Cambodians are adept at fermenting and drying food for use throughout the year, but seasonal variations exist for some of their fresh produce. April to October is prime fishing season around Phnom Penh, and the Cambodian barbecue becomes ubiquitous. Popular festivals that celebrate food include Royal Ploughing Day in May and the October and November Water Festival at Tonle Sap, a thanksgiving for the abundance of fish left behind in Tonle Sap Lake at the end of the rainy season.