Cooking Class Essential Khmer Spices
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Angkor Village Hotel Wat Bo Road, Siem Reap, Cambodia [email protected] www.angkorvillage.com Tel.855-63-963561 Fax.855-63-963363 Cooking Class Essential Khmer Spices Lemon grass is widely used as an herb in Asian and Caribbean cook- ing. 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. Cooking Class Courses Kaffir lime: A very thorny bush with aromatic leaves. The oil from the rind of the rough, bumpy fruit has strong insecticidal In Khmer “Niam Bay” is the word for eating but the real meaning is Eating Rice. properties.The green lime fruits are distinguished by their bumpy exterior and Showing how the rice is so important in Cambodia. Almost every meal is eaten with a bowl of rice 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, Coconut milk is the main ingredient of many Khmer curries and desserts. In Cambodia Thai, and Lao Cuisine. 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. Turmeric (Curcuma longa) is a part of the ginger family, which is Curry dishes known as kari shows its ties with Indian cuisine. 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 To understand the Khmer food, it is necessary to refer to the history. With the Life century, misspelled (or pronounced) as tumeric. It sometimes also known as kunyit in it is an indianized kingdom located on the delta and the middle price of Mekong. some Asian countries. 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 Galangal, is a rhizome with culinary and medicinal uses, best known battle ground between Vietnam and old Siam. 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 It is in this historical logic that the Kampuchean kitchen is tinted kitchens Chinese and as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodi- Vietnamese. siac, and act as a stimulant. Our Program The Menus There are 4 sets of menu running circularly. However, the dishes can be arranged upon your Angkor Village cooking Class offers a wide variety of menu for cooking classes. The 4 hour class, requests for special cooking class, please check with the school prior to reservation. featurings 3 food items held from Monday - Sunday, 9.00am - 1.30pm 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 Course 1 Fresh Spring Rolls with Shrimps and Pork “Amok” Fish in Coconut Milk Visiting the Local Market Mango, sticky Rice and Coconut Cream 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. Course 2 Upon arrival at Angkor Village Cooking School where a refreshing Ice tea and Cold towel waiting Fried Spring Rolls for you. Saraman Red Curry Beef with Coconut Milk Pineapple Nems 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. Course 3 Red Curry with Chicken Assisted by our Chef you will learn and experience the traditional Khmer cuisine And Three Fried Fish with sweet and sour Sauce dishes are waiting to be prepared by you! Stuffed Pancake with Coconut Lunch Now you can taste and enjoy your own culinary creation in a convivial Khmer setting at Course 4 L’auberge des Temples. Green Curry Soup Vegetarian Nem Sautéed Vegetables with Cashew nut Samla Kh'tih " Pineapple Nems Chicken Red Curry Ingredients : Ingredients : 300 g chicken 1 tbsp flour to make a bread 100 g potatoes 2 pcs egg yolk 20 g dried red chilli 1 cup milk 100 g onions ½ tbsp sugar ½ shrimp paste (capi) ¼ cup pineapple cut into pcs. 1 cup coconut milk 100g rice paper 1 cup water 1 tbsp pineapple juice 2 tbsp oil 2 pcs lemon grass 2 cloves 1 tsp fish sauce 1 tbsp sugar ½ tsp salt "Kroeung"or Curry: Procedures : 1 small galangal 1 small safran Mix egg yolk, sugar, flour beating for 3 mins. 3 Cloves garlic Add hot milk stir until 5 mins and keep it cool. 1 small kiffer lime leaf Roll mixed pineapple juice, cream and sliced pineapple at the rice paper. Procedures : 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. Angkor Village Hotel Wat Bo Road, Siem Reap, Cambodia [email protected] www.angkorvillage.com Tel.855-63-963561 Fax.855-63-963363 Cooking Class.