The Cambodia Cooking Class in Phnom Penh has been featured on many television programmes.
One of them was a feature filmed for Associated Press Television. TV stations all over the world can buy this program from AP to include in their own schedules. We only know of the feature being broadcast on the Chinese CCTV9 and the Khmer channel of Voice of America TV. You can view the VOA version online, but you need a fast internet connection.
If you cannot see the show online, here we have some screenshots for you:
The class begins at the local market where you'll learn about ingredients used in Khmer cooking.
Kandal Market in Phnom Penh is abundant with fresh ingredients, lots of herbs to choose from.
Cooking instructor: “This one is called 'saw-mint' because the outside, here, is like a saw.”
Smell & Taste
During the market tour in Phnom Penh you'll have the opportunity to smell and taste herbs.
Kandal Market is also a good place to find fresh fruits. This one is called a Water Apple.
The green limes you see here are called Kaffir Limes, of which the skin is used for curries.
Fresh Every Day
“Because Cambodians don't have a fridge at home, everyday they buy fresh ingredients.”
You will learn how to make crispy spring rolls. Here they are ready to get fried.
Fried Spring Rolls
Keep turning the spring rolls until golden brown, then remove and drain on paper.
Smell, smell, smell
Our cooking instructor will always let you smell the ingredients used for the dishes.
With the spring rolls comes a sweet & sour sauce, learn what ingredients it contains.
“Cambodian food has many different spices and flavours that makes it very exciting.”
Your own ingredients
Our instructor preparing ingredients. All participants get their own basket.
Spicy or Not?
Because you will apply all ingredients yourself, you decide how spicy you want your dish.
Green Chicken Curry
One of the dishes on our cooking class menu: a beautiful and tasty Green Chicken Curry.
Fish Amok ingredients
Here are some ingredients for the signature Cambodian dish Fish Amok.
Cooking Cambodian means using fresh ingredients: herbs, roots and spices.
“To grind herbs and spices and to smell the flavours released is just wonderful.”
Preparing Fish Amok
After grinding herbs and spices to a kroeung (paste), you add coconut milk.
Fish or Tofu/Mushrooms
Thinly sliced fish for Amok. For vegetarians we substitute fish by tofu and mushrooms.
Banana Leaf Cup
Before you can steam your Fish Amok, learn how to make a cup of banana leaves.
And here it is, for many cooking school students the highlight dish of the day: Fish Amok!
It's an intimate and laid-back class where students have plenty of time to ask questions.
You'll bring at least some of the secrets of Khmer cooking back to your home country.
an activity of frizz restaurant
traditional, genuine Khmer food
“It’s not just cooking,
it’s a cultural experience!"
(Phnom Penh Post - 7 Days)
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Reviews of our cooking school.
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Factsheet of cooking class.
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