On our last day in Siem Reap, we signed up for a market tour and Cambodian cooking class.
After the quick market tour, we went back to the restaurant to get our cooking on. We each got to choose an appetizer and a main course to make: I decided on papaya salad and fish amok.
Some of the prep work was done for us ahead of time, I guess to facilitate the process:
Plated papaya salad:
Ingredients for amok paste, from top: lemongrass, kaffir lime leaves, garlic, galangal, turmeric, shrimp paste, and chili peppers (not shown).
Working it into a paste:
Plated fish amok:
A’s tom yum soup:
B’s loc lac:
Best part? Eating it all, of course 🙂 Next time I’m definitely kicking up the heat on the amok, but it was definitely a worthwhile experience learning how to make the dishes from scratch; once you know how to make it, you can adjust the flavors to your liking on your own time.
Le Tigre de Papier
Pub Street, Siem Riep