Cooking the Khmer Way!

So here we are in Siem Reap and wanting to cook some of the local Khmer fare. We scoured the Internet and tourist areas for cooking schools and came up with Le Tigre de Papier.  What makes their cooking classes different is that they allow the customers to select the dishes they would like to make from the regular menu. This is the first time we have had the choice to cook what we like – usually, it’s a set menu and we just cook and eat what they offer.

The first thing we did was go to the local “Old Market” to pick up our ingredients. Over the past nine months, we have seen a lot of markets, but I would have to say this was the “grittiest” one I have encountered yet. There’s something a little off-putting when the dead chickens scratch you with their feet as you walk by and pig heads stare back at you. Nevertheless, it’s always interesting to shop where the locals do and see what treasures there are to purchase.

Chicken feet!

Lovely fruits and veggies!

Here’s Looking at you!

Noodles and Sprouts!

Back at our cooking school we got right to work. Each of us selected a different appetizer and main meal so that we could try a variety of dishes. Our group of 7 selected one dessert to make together and share.

My selections were two of my favourites: fresh spring rolls and chicken amok. We have made fresh spring rolls before – but this was a different recipe so I wanted to learn how the Cambodians do it.

Fresh Spring Rolls

Ingredients

• 2 long beans chopped into finger length pieces
• 1 peeled carrot grated into thin finger length pieces
• 1 cucumber peeled and cut into thin and long finger length pieces
• Minced chicken
• Sweet basil
• Bean sprouts
• Rice paper wraps
• Lettuce leaves

Method

1. Peel and chop vegetables accordingly

2. 

   2. Blanch the beans, cucumbers, carrots and bean sprouts in boiling water for 30 seconds

   

3. Stir fry minced chicken until done

   

4. Wet a cutting board and dip one of the rice papers in water
5. Start with a lettuce leave at one end of the rice paper

   

6. Add a bean, cucumber, some chicken, carrots, bean sprouts and basil

   

7. Roll the rice paper and close off the ends. Repeat for 5 more rolls.
   

   Roll the wrap

   

   Repeat until all ingredients are finished.

Dipping Sauce

Ingredients

• 1 shallot
• 2 garlic cloves
• 1 sweet chilli pepper
• Cilantro/Coriander
• 1 lemons/limes
• 1 cup water
• 1 tsp Chicken base
• 1 tsp palm sugar
• 1 tbsp of Oyster sauce
• 1 carrot (crushed peanuts are optional)

Method

1. Melt the sugar, oyster sauce and water over medium heat until dissolved

   

2. Mince the shallot, garlic, chilli pepper, and coriander into small pieces and sauté in caramelized mixture until soft
   

   The sauce ingredients

   

   Add the ingredients

   

   Stir fry and mix with the sauce
3. Add more water along with chicken base. Add more oyster sauce and lemon juice according to taste.
   

   Add chicken base and mix

   

   Add Oyster sauce according to taste

   

   Add water and lemon/lime juice according to taste and stir
4. Pour into serving bowl and add long gratings of carrots (crushed peanuts can be added as well)
5. Decorate the fresh spring roll plate with dipping sauce, banana leaves, and vegetable carvings.

   

Chicken Amok

Ingredients

• 2 Ngor leaves or broccoli leaves – thinly chopped
• 100 grams mushrooms – thinly sliced
• 1/4 onion – chopped into small pieces
• 2 tbsp amok paste (recipe below)
• 200 grams chicken pieces
• 3 tbsp swiss chard leaves – chopped finely
• 4 tbsp coconut milk
• 1 tsp palm sugar (brown sugar)
• 1 pinch of salt
• 1 tsp Oyster or fish sauce

Amok Paste

•  1 stalk of Lemon grass
• 1 root of turmeric
• 2 finger roots of ginger
• 1 shallot
• 2 garlic cloves

Method for Paste

1. Slice/Mince all of the ingredients finely
2. Pound in a mortar and pestle until made into a fine paste

Method for Amok

1. Heat coconut milk in a pan and add the amok paste, sugar, and fish sauce until brown.

   

2. Add chicken, mushrooms, onions, and ngor leaves. Heat through.
   

   Add chicken and mushrooms and stir

   

   Add ngor leaves too!
3. Add another ladle of coconut milk along with the chicken base and another spoon of fish sauce.

   

4. Pour the chicken mixture into a stapled banana leaf basket and serve with steamed rice and vegetable carvings.

   

We had a great time at Le Tigre de Papier Cooking school and met some really nice people from China, Canada and Africa.  It was fun to learn how to cook some new dishes and meet some new people!  The rest of the gang will post their recipes over the next few days….we hope you enjoy the Khmer way of cooking!