Learning How To Cook In Cambodia (Recipes Included)

Chicken soup Cambodia

As a picky eater, I’m never entirely optimistic about the food when I visit a country for the first time. There are so many things that I don’t eat, which the rest of the world seems to love that travel can sometimes be difficult. Oddly enough, in the past I have had a lot of luck in Southeast Asia and over the years have come to truly love my foodie experiences in places like Thailand and Laos. I took things a step further though on a recent trip to Cambodia when I joined the chefs at the luxury hotel La Residence d’Angkor for a remarkable market tour and cooking class.

La Residence d’Angkor is part of the Belmond family of hotels (formally Orient-Express) which includes some of the best hotels in the world, including this serene property located in the heart of Siem Reap, Cambodia. After a quick and very easy direct flight from Hong Kong with DragonAir, I was in the thick of the action and ready to see and do as much as possible.

One of the great things about luxury hotels in Southeast Asia is their commitment to service, which extends to the activities they offer guests. The hotel made my brief three-day visit to Siem Reap easy and hassle free, as they do for all their guests, by doing everything from coordinating local tours to making sure I had enough time to relax by the pool. The long list of activities they offer isn’t centered only around the area’s attractions, but the hotel as well and as soon as I saw the cooking class option, I knew it was for me. There is no better way to quickly learn about a new culture than through its food and after two days of eating delicious local dishes, I knew it was a cuisine I had to learn more about.

Chef San Piseth had just returned from a sabbatical, but was ready to be thrown back into the fire with me, his first pupil in several months. We hopped into the back of a tuk-tuk and before I knew it we were in the middle of Siem Reap’s busy central market. There are several markets around town, but the central market is where everyone goes, from housewives to restaurant chefs. Walking around I saw a little bit of everything, from fresh fruits and vegetables, to more adventurous bites like crickets and grubs. Even though it was early, the heat of the day was already making its presence known and many folks wanted to get everything done before the weather went from Very Hot to Surface of the Sun hot.

We didn’t buy anything though; Chef Piseth said that to ensure quality and quantity, La Residence d’Angkor buys locally, but from sources they know and trust. He wanted me to see the ingredients we’d be using though, to understand their tastes, colors and textures before we got started. With that in mind, we tuk-tuk’d back to the beautiful hotel so I could take my first ever class exploring the wonders of Cambodian cuisine.

I love to cook, but given my normal hesitation towards eating too many vegetables, Southeast Asian cuisine is rarely on the menu. I was determined to give it a try though, and eagerly put on my apron and waited for Chef Piseth to show me the ropes. What progressed was my favorite meal of the trip – freshly made courses (that I helped with!) that didn’t just reflect the local community and culture, but were also refined and naturally delicious.

Cambodian cuisine is one of the oldest living culinary traditions in the world. With an emphasis on simple, fresh and seasonal cooking, it has been at the core of the Cambodian experience for centuries. Rice is naturally an important part of the food experience, something I witnessed firsthand as nearly every meal had a rice component to it and I tried my best to learn a few of the more than 100 words Cambodians have for this daily staple. Sadly, Cambodian cuisine was almost entirely wiped out during the Khmer Rouge regime of the 1970s, but in combination with increased tourism, these food traditions have experienced a resurgence in popularity, especially in the form of cooking classes for tourists.

With this in mind, I did my best to follow the lead of the amazingly proficient Chef Piseth. From assembling delicate spring rolls to tasting the broth of savory curries, I was there with him in the beautiful outdoor kitchen watching my knife cuts and doing my best to duplicate his stunning efforts. It was more than just a class though, it was also my lunch; the best part of any cooking experience. After we crafted each course, I was allowed to slowly savor it in the tree-canopied café and enjoy a truly unique experience.

I walked away from the class full and happy, but also wiser. I learned a lot about Cambodian culture that morning and afternoon, more than just how to make a spring roll. I learned about the key role food plays in Cambodia, no matter one’s social position, and I was so happy to have taken the time to slow down a bit and absorb the culture around me through its food.

Below are some recipes for the dishes I created, but be sure to book the class for yourself when you stay at the beautiful Residence d’Angkor. That’s why I love staying at hotels like the Belmond’s Residence d’Angkor. Sure, the rooms are great and the service is exceptional, but it’s also for the opportunity to engage in immersive experiences like the cooking class that makes the overall experience truly extraordinary.

 

Recipes

Appetizer

Vegetable Spring Rolls with Sweet and Sour Dressing

Spring Rolls

Ingredients

1 pack rice paper

2 cups carrots, peeled and julienned

3 cups cucumbers peeled and julienned

7 ounces bean sprouts

7 ounces basil leaf

Roasted peanuts and fried garlic to taste

Directions

1. Soak the rice paper in water for 5 seconds and then put aside

2. Arrange carrots, cucumbers, basil leaf and bean sprouts on the rice paper and gently roll

3. Serve with fried garlic, roasted peanut and sweet and sour dressing

 

Soup

Chicken Soup with Lime Pickles Served with Long Leaf Lettuce and Deep Fried Garlic

Chicken soup Cambodia

Ingredients

1 ½ pounds sliced chicken

6 cups chicken stock

14 ounces mushroom of your choice

Onion to taste

3 ounces lemongrass

Pinch of kaffir lime leaf

3 pickled limes

3 ounces of lettuce

2 tbsp fish sauce

1 tpsp sugar

1 tsp salt

½ cup chopped garlic

¼ cup chicken powder

Directions

1. Heat vegetable oil and then fry garlic until brown in color

2. Bring stock to a boil in a large pot then add lemongrass, lime leaves, mushrooms, onion and limes. Cook for two minutes.

3. Add sliced chicken adding fish sauce, sugar, salt and chicken powder.

4. Cook until finished and serve with garlic mixed in the bowl with lettuce.

 

Main Course

Traditional Khmer Chicken Amok and Steamed Jasmine Rice

Ingredients

2 ¼ pounds of chicken

1.7 cups onion

1 ¼ cups Khmer curry paste

4 cans coconut milk

1 tsp salt

1 tbsp sugar

2 tbsp fish sauce

2 cups cooking rice

1 ounce red chili

1 ounce kaffir lime

1 ounce Chicken powder

Directions

1. Sauté curry paste with vegetable oil and then add coconut milk. Strain afterwards.

2. Bring the amok sauce to a boil and then add chicken, onion, fish sauce, salt, sugar and chicken powder.

3. Keep cooking until chicken is cooked through and tender then remove from heat.

3. Before serving add a few drops of coconut milk, chili and kefir lime.

4. Serve with steamed rice.

 

Dessert

Banana Fritter

Ingredients

15 small bananas

Tempura powder

Sugar

Coconut milk

Water

Black sesame seed

Directions

1. Peel bananas and put to the side

2. In a bowl, mix the tempura powder, sugar, coconut milk, water and sesame seed until well combined.

3. Soak the banana in the mixture and then deep fry.

 

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By: Matt Long

Matt has a true passion for travel. As someone who has a bad case of the travel bug, Matt travels the world in order to share tips on where to go, what to see and how to experience the best the world has to offer. Also follow Matt on Twitter, Facebook and

7 Responses

  1. Ken Kai

    Matt,

    What I absolutely love about all of these SEA foods is the amount of FRESH and RAW produce they add to their food. Not this processed crap, not stuff that’s been cooked til every piece of nutritions evaporates into thin air. Straight raw foods!

    Of course, it’s a mixture of cooked and raw, a balance. I love it. Very similar to the Vietnamese and their Pho (my favourite noodle soup by far).

    This is such good food. Damn i’m hungry for it!

    Reply
  2. Jo

    Oh my, a traveller who admits to being a picky eater and avoiding his vegetables? You’re a man after my own heart! Sometimes it feels like I’m the only traveller who isn’t spending all their time downing exotic foods and mystery meats.
    I’ll definitely be giving these recipes a try, thanks!

    Reply
    • Matt Long

      Oh I’m VERY picky, I’ve even written about it a few times 🙂

      Reply
  3. Ayngelina

    Picky eater?? I’m glad to hear it worked out well for you. I love Cambodian food.

    Reply
  4. Laura Ramage

    Great post! Love all Cambodian and asian food. Definitely going to give the veggie spring rolls a try, I just need to find somewhere to buy the rice paper in Cornwall 🙂

    Reply
  5. Victoria

    Great article Matt, and at least if you make your own food you can ensure you’ll like it 🙂 This has just whet my appetite for later this week in Cambodia – yay! Love the soup recipe too, definitely going to give that a go.

    Reply

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