Khmer cooking class.

From the market, the tuk-tuks took us to the cooking school which appeared to be in a small remote community. Because of the rain, the dirt road was quite muddy.

The school was set up in an open area in front of the house and had several cooking stations. Each station accommodated four would-be chefs and was equipped with four gas burners, chopping block, knife and ingredients.

We gathered round chef's cooking station at the front. Chef prepared dessert, banana and tapioca, first as it needed to simmer for quite a while. He then took us step by step through prepping the entree, a green mango and prawn salad. After his demonstration, we had to return to our own station and prepare our own entree.

We did this and then viewed each other’s creations before eating our own. They must have been OK as I didn't hear any complaints.

The procedure was repeated for the main, chicken stir-fry. There was much merriment when the very mild stock we were to use was thought to be our finger bowl by some of the group. The already prepared dessert was then served to us.

We each received a cookbook and the obligatory certificate.

The afternoon was free time - Trish and Janette hired the same tuk-tuk driver from yesterday and headed back into the market.

Tonight will be the farewell dinner.Baca lagi