Mahoup Khmer

That means "Cambodian Food", and Mahoup Khmer we now know how to cook! Andrew and I took a 6 hour cooking class today that taught us how to make four different delicious Khmer dishes. We figured that, since the city we'll be moving to has very few Western food supplies, we'd better learn how to make the best use of our local market ingredients.

We took a tour of the local market so our chef could explain the different "mystery" ingredients to us.

That's soy sauce, chili sauce, and sweet and sour sauce.

Loads of fresh vegetables and herbs

Yeah, I still don't know what that is.

Once back at the cooking school....which was held open air on the roof of a building...we proceeded to learn different Khmer dishes.

We made homemade real sweet and sour sauce, which in no way resembles the gelatinous gluey substance that passes for sweet and sour sauce back home! You can also see in the left upper-hand corner our spring rolls filled with taro root and cucumber.

Our cook preparing our various ingredients to make "kroeung", the base for Khmer red and yellow curries.

Clockwise from the spoon: galangal root, kaffir lime peel, lemongrass, shallot, garlic, 'bird's eye' chili, and fresh turmeric.

Andrew had a lot of fun grinding up all those ingredients with a mortar and pestle!

The finished "kroeung" paste.

You mix with a few other ingredients to make the red curry, and then add fish.

The traditional way to make "amok", the Khmer red curry, is to steam the fish curry in a banana-leaf basket, which we were taught to make.


And the finished product!

Next was a salad made with chicken and banana flowers. Who even knew bananas had flowers?!

This was the crowning and sticky rice with palm sugar syrup. 
Yes, it's more delicious than it looks.

Hopefully it is reassuring to our families that we will not starve in Cambodia.