4 h

Classe

Confirmação imediata

Sobre esta atividade

Pick up by the driver from your hotel at 7:40 am for morning class and pick up at 1:40 pm for afternoon class and transfer to a very nice 4 star resort in Siem Reap for the cooking school.

From there, jump in a Tuk Tuk and we start off with a tour of the Old Market in Siem Reap. The Chef will explain to you about the local products and food variety. You will have enough time to walk around and take pictures and watch vendors selling their products.

Upon return to Angkor Village Cooking School a refreshing ice tea and cold towel are waiting

for you.

In our air-conditioned cooking class kitchen the Chef will present a cookery demonstration of the dishes that you have chosen. And you will receive a booklet with the recipes of the day. The recipes are for one portion unless otherwise indicated.

Assisted by our Chef you will learn and experience the traditional Khmer cuisine. After preparing your dishes you can taste and enjoy your own culinary creation in a convivial Khmer setting at our restaurant "Aaraama"

The Menus

There are 4 set menus at your choice including one vegetarian set. However, the dishes can be arranged upon your request for special cooking classes. Please choose the menu options below when you book:

Set 1: Fresh Spring Rolls with Shrimps and Pork, “Amok” Fish in Coconut Milk Mango, sticky Rice and Coconut Cream

Set 2: Fried Spring Rolls “Saraman”, Red Curry Beef with Coconut Milk and Pineapple Nems

Set 3: Red Curry with Chicken, Fried Fish with sweet and sour Sauce and Stuffed Pancake with Coconut

Set 4: Green Curry Soup, Vegetarian Fried Spring rolls and Sautéed Vegetables with Cashew nuts

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Incluído

Transportation in a tuk tuk
Hotel pickup and drop-off
3-course lunch or 3-course dinner (your own cooked dishes)
Small-group cooking class (max. 12 students)
Shopping at the local market
All activities
Local taxes

Não incluído

Drinks
Gratuities
Insurances
Accommodations

Adicional

Confirmation will be received at time of booking
Not wheelchair accessible
For safety reason children must be above 12 years old to participate Advance booking requested
Introduction to Cambodian Cuisine
In Khmer “Niam Bay” is the word for eating but the real meaning is “eating rice” showing how important rice is in Cambodia. Almost every meal is eaten with a bowl of rice. A big variety of rice seeds are grown and displayed at the local markets.
Cambodian food is a over thousand-year-old tradition and has expanded its variety thanks to the influence of its neighbors. The steaming method and noodles have been brought by China whereas the curries come from India. And the delicious baguettes are a legacy of the French.
The two rivers of Cambodia – the Tonle Sap and the Mekong – provide abundant fresh fish. Fish prickled in wine, salt fish, dried and smoked fish are also widely available to provide essential proteins all year around.
Coconut milk is the main ingredient of many Khmer curries and desserts. Cambodian cuisine also widely uses fish sauce in soups and stir-fries cuisine.
Cambodian dishes have a unique and distinctive taste rather mild compared to neighbors Vietnam and Thailand.
Essential Khmer Ingredients
is a Cambodian staple dish of fermented fish with a strong cheesy flavor. It is used in many Khmer dishes and can also be eaten alone with raw vegetables.
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.
have a strong citrus flavor and is mainly used in soups.
have a slightly bitter flavor and are used in Cambodia’s famous amok dish.
is a part of the ginger family, which is native to tropical South Asia. It needs temperatures between 20 and 30 degrees Celsius and a considerable amount of annual rainfall to thrive.
is a rhizome with culinary and medicinal uses. 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.
has dark green leaves and a strong peppery flavor. It is used in stir-fries and soups.
is a green leafy herb with a very distinctive flavor and scent. It is used in soups and salads.
looks like bean shaped brown fingers. Its flesh has a sweet and sour taste and is used in soups, sauces and also drinks.
This tour/activity will have a maximum of 12 travelers