Essential Khmer Spices. Cooking Class Courses

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1 Cooking Class

2 Essential Khmer Spices Cooking Class Courses In Khmer Niam Bay is the word for eating but the real meaning is Eating Rice. Showing how the rice is so important in Cambodia. Almost every meal is eaten with a bowl of rice Coconut milk is the main ingredient of many Khmer curries and desserts. In Cambodia there is regular aromatic and glutinous or sometimes called as sticky rice. Cambodian cuisine also uses fish sauce widely in soups, stir-fried cuisine, and as dippings. Curry dishes known as kari shows its ties with Indian cuisine. To understand the Khmer food, it is necessary to refer to the history. With the Life century, it is an indianized kingdom located on the delta and the middle price of Mekong. In 1432, Kampuchea widens its borders and reaches Burma and Vietnam current but the Vietnameses started to colonized the delta on the 18th century and this territorial space became a battle ground between Vietnam and old Siam. It is in this historical logic that the Kampuchean kitchen is tinted kitchens Chinese and Vietnamese. Lemon grass is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It is also suitable for poultry, fish, and seafood. Kaffir lime: A very thorny bush with aromatic leaves. The oil from the rind of the rough, bumpy fruit has strong insecticidal properties.the green lime fruits are distinguished by their bumpy exterior and their small size (approx. 4 cm wide), and the hourglass-shaped leaves (actually, the leaf and the leaf-shaped stem or phyllode) are widely used in Cambodian, Thai, and Lao Cuisine. Turmeric (Curcuma longa) is a part of the ginger family, which is native to tropical South Asia. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive. It is also often misspelled (or pronounced) as tumeric. It sometimes also known as kunyit in some Asian countries. Galangal, is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant.

3 Our Program The Menus Angkor Village cooking Class offers a wide variety of menu for cooking classes. The 4 hour class, featurings 3 food items held from Monday - Sunday, 9.00am pm All classes are small size - never more than 12 to ensure adequate personalize attention Our cooking class offers you a two standard cooking courses and vegetarian course to choose from Visiting the Local Market We will bring you to the Old Market of Siem Reap, near Angkor Village hotel. 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. Upon arrival at Angkor Village Cooking School where a refreshing Ice tea and Cold towel waiting for you. Theory Class: 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. Assisted by our Chef you will learn and experience the traditional Khmer cuisine And Three dishes are waiting to be prepared by you! Lunch Now you can taste and enjoy your own culinary creation in a convivial Khmer setting at L auberge des Temples. There are 4 sets of menu running circularly. However, the dishes can be arranged upon your requests for special cooking class, please check with the school prior to reservation. Course 1 Fresh Spring Rolls with Shrimps and Pork Amok Fish in Coconut Milk Mango, sticky Rice and Coconut Cream Course 2 Fried Spring Rolls Saraman Red Curry Beef with Coconut Milk Pineapple Nems Course 3 Red Curry with Chicken Fried Fish with sweet and sour Sauce Stuffed Pancake with Coconut Course 4 Green Curry Soup Vegetarian Nem Sautéed Vegetables with Cashew nut

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6 Samla Kh'tih " Chicken Red Curry Ingredients : 300 g chicken 100 g potatoes 20 g dried red chilli 100 g onions ½ shrimp paste (capi) 1 cup coconut milk 1 cup water 2 tbsp oil 2 pcs lemon grass 2 cloves 1 tsp fish sauce 1 tbsp sugar ½ tsp salt Pineapple Nems Ingredients : 1 tbsp flour to make a bread 2 pcs egg yolk 1 cup milk ½ tbsp sugar ¼ cup pineapple cut into pcs. 100g rice paper 1 tbsp pineapple juice Procedures : "Kroeung"or Curry: 1 small galangal 1 small safran 3 Cloves garlic 1 small kiffer lime leaf Procedures : Mix egg yolk, sugar, flour beating for 3 mins. Add hot milk stir until 5 mins and keep it cool. Roll mixed pineapple juice, cream and sliced pineapple at the rice paper. Fry until golden brown. Serve Hot Prepare the Kroeung with galangal, kifferlime, saffron, garlic Mix into a paste. Put oil in a Wok add the red chilli and stir well. Mix Capi, Kroeng, fish sauce,salt,sugar together. Boil the water and add the potatoes for 15 mins, add cococnut milk, curry powder and onion. Add chicken and cook for 5 minutes allowing the meat to soak up the flavour. Cook until well done. Remove from heat and serve hot immediately.

7 Angkor Village Hotel Wat Bo Road, Siem Reap, Cambodia Tel Fax