Written by Josh (aged 14)
After arriving at the cooking school we were given menus and were able to choose a starter, main and dessert. I chose for my starter: spring rolls, main: chicken curry and dessert: mango and sticky rice.
We then went on a tour of the local markets where our chef showed us the different fruit and vegetables eaten in Cambodia and we also saw pig heads and brains.
Our chef showed us how to cut the vegetables for the spring rolls and we all did our own. Personally I think the Cambodian spring rolls were easier to make than in Thailand and tasted just as good.
The next step was using the pestle and mortar and we spent about 10 minutes of furious pounding to create our curry paste. We asked the chef if she always uses the pestle and mortar and she replied, “no we usually use the blender”, now she tells us.
After having cut up the meat and vegetables, we spent about 10 minutes cooking our curry.
It was then time to take a seat at the dining room table and enjoy our meals. They were delicious and my spring rolls turned out much better than the ones I had made in Thailand. We didn’t have to make the mango and sticky rice, it was already made.
For dinner that night we found a restaurant serving different types of meat. Tristan and Dad ate ostrich, kangaroo and crocodile.
Cooking classes are held daily and are available at the following times:
- 10 am
- 1 pm
- 5 pm
The classes last approximately 3 hours and include:
- Visit of the market (30-45 mins)
- Preparation (1.5-2 hours depends on class size)
- The cost for the course which includes a starter, main course and dessert is $21 USD (I think there was a discount for children)
Tourist Information updated May 2019