Cooking Class Tour - A Unique Experience

Siem Reap & Cooking Class - A Unique Experience

Destination: Cambodia -> Siem Reap

Highlights

Experience Khmer authentic cuisine
Explore Fresh local market

Itinerary

Cooking Class - Private Lesson

If you have an extra day in Siem Reap, learn how to make Cambodian Dishes. A unique experience along with locals. Morning, pick up from your hotel and we head to a local village to pick your selections of vegetable and spices verity of choices and you will later transfer back to cooking class by tuk-tuk. After fresh up, your private trainer will assist with the famous Cambodian cuisine of Spring rolls, Banana Blossom Salad, Fish Amok, sweet rice with mango, and so on...

After lunch with family, you will then be transferred back to your hotel or continue afternoon sightseeing with your private guide.

For more information, please do not hesitate to contact us. Please do not provide handouts or gifts when in the village, this can contribute to the begging cycle, cause jealousy, and other problems. Should you wish to help please discuss with your guide.

Condition: Minimum 2 pax traveling together

Top 5 Dishes of Cambodia Every Visitor Needs to Try:

Samlor Kor-kor

While amok is sometimes called the country's national dish and might be the one most familiar to tourists, samlor kor-kor has a better claim to being the true national dish of Cambodia. It has been eaten for hundreds of years and today can be found in restaurants, roadside stands, and family homes alike. The ingredients list for this nourishing soup is versatile and easily adapted to whatever is seasonal and abundant; it often includes more than a dozen vegetables. It can be made with almost any type of meat, but most commonly it's a hearty soup made from catfish and pork belly.

Nom Banh Chok: Khmer Noodles

Nom Banh Chok is a beloved Cambodian dish, so much so that in English it's sometimes called simply "Khmer noodles." It's a typical breakfast food, and every morning you'll find it being sold by women carrying baskets of fresh rice noodles hanging from a pole balanced on their shoulders.

The dish consists of fresh noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, fingerroot ginger, turmeric, and garlic. Fresh cucumbers, banana flowers, long beans, edible flowers, and wild leaves are heaped on top. In Siem Reap, it is served with a sweet sauce called tuk paem made from palm sugar and peanuts.

Amok

Amok is one of the best-known Cambodian dishes, but you'll find similar meals in neighboring countries. The addition of slok ngor, a local herb that imparts a subtly bitter flavor, separates the Cambodian version from the rest of the pack.

The curry is made with fresh coconut milk and kroeung. Traditionally the dish was made with either fish or snails, but now you can find chicken and even vegetarian versions. At upscale restaurants amok is steamed with egg in a banana leaf for a mousse-like texture, while more homestyle places serve a boiled version that is more like soupy fish curry.

Kari Sach Moan: Chicken Red Curry

Less spicy than the curries of neighboring Thailand, Cambodian red curry is made using large local red chilies that are remarkably mild, making for a rich but mellow dish. The curry contains chicken, white radish, sweet potatoes, fresh coconut milk, and kroeung. This delicious dish is usually served at weddings and other ceremonies and special occasions and can be accompanied with fresh rice noodles, sliced baguette, or white rice.

Prahok Ktis: Creamy Prahok Dip

After rice, the most important ingredient in Cambodian cuisine is prahok, a mash of salty fermented fish. It's added in small quantities to bring an umami kick to many dishes, but in prahok ktis it has the starring role.
Cooked with fresh coconut cream, palm sugar, and minced pork, the pungent prahok becomes mild enough for even trepidatious visitors to enjoy. Another version of the dish, prahok kroeung ktis, adds a fragrant paste of root spices. Both are served with crunchy fresh vegetables.