Siem Reap – Day 3 – Food!

I got rained out today, so no more temples for me. Instead, I decided to explore Khmer cuisine by taking a cooking class with the chef of the hotel, Johnny. We began by picking up local ingredients at the local open air market.

Pictures after the jump.

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Note that the fish were still alive and were flopping around.

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When we returned to the hotel, we got right to work.  We prepared three dishes: a fish soup with pumpkin and other vegetables, chicken stir fry, and the national dish, fish amok, which is fish steamed or baked in a banana leaf with spices and coconut milk.

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The finished product was excellent, and the staff presented it beautifully.

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About Larry Cunningham

Law professor and Vice Dean at St. John's Law School. Former prosecutor and defense attorney.
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