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.



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


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.


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





About Larry Cunningham

Law professor, associate dean, and director of the Center for Trial and Appellate Advocacy at St. John's Law School. Former prosecutor and defense attorney.
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