The cooking class will be arranged at student's home kitchen and held in English. The cooking process will take about 3 hours, the chef will explain about ingredients, spicies and cooking method. Then students will start their own practis. Atfer cooking student will create their own dishes and their own garnishing idea on plate.
After the cooking students will enjoy a full dinner all together.
Interested to learn genuin Cambodian cooking? Please contact Bona Son (Cambodian, tel. 044-0211117, e-mail: son.bona@yahoo.com) or Katja Luomajoki (tel. 040-555 9769, e-mail: k.luomajoki@hotmail.com) for more information. Cooking classes are for min. 2 people, max. 5 people.
Sunday, September 4, 2011
Cambodian Culinary history
Cambodia is situated in South East Asia and has borders with Vietnam, Laos and Thailand.
Cambodian cuisine could be described as Thai food but without hot, although this would bely its true nature. It takes some of the best qualities from Chinese, Indian and Thai cuisines and blends them into a unique and delicious as Khmer culinary experience.
Current Day Cambodian Cuisine
Rice remains a main staple in current day cuisine, being eaten as often as three times a day with noodles as an alternative.The Great Lake (Tonle Sap) and the sea are still the main provider of protein in the Cambodian diet, providing amounts seafood and fish, although meats such as beef, pork or chicken are also eaten.
Fresh vegetables and fruit are also widely used as ingredients as are, lime juice and coconut milk and both fish sauce and fish paste (prahok), all of which give Cambodian food its unique flavour. Kaffir lime, galangal, turmeric, garlic, lemon grass, tamarind and ginger are common spices used in cooking and together create a subtle balance of salty, sweet, sour and bitter making it one of the world's most interesting, healthiest and balanced cuisines.
A typical Cambodian meal today normally consists of a soup, a salad, a main fish dish, vegetables and rice. Cambodian desserts are normally based on fresh fruits and sticky rice
Cambodian cuisine could be described as Thai food but without hot, although this would bely its true nature. It takes some of the best qualities from Chinese, Indian and Thai cuisines and blends them into a unique and delicious as Khmer culinary experience.
Current Day Cambodian Cuisine
Rice remains a main staple in current day cuisine, being eaten as often as three times a day with noodles as an alternative.The Great Lake (Tonle Sap) and the sea are still the main provider of protein in the Cambodian diet, providing amounts seafood and fish, although meats such as beef, pork or chicken are also eaten.
Fresh vegetables and fruit are also widely used as ingredients as are, lime juice and coconut milk and both fish sauce and fish paste (prahok), all of which give Cambodian food its unique flavour. Kaffir lime, galangal, turmeric, garlic, lemon grass, tamarind and ginger are common spices used in cooking and together create a subtle balance of salty, sweet, sour and bitter making it one of the world's most interesting, healthiest and balanced cuisines.
A typical Cambodian meal today normally consists of a soup, a salad, a main fish dish, vegetables and rice. Cambodian desserts are normally based on fresh fruits and sticky rice
Monday, August 1, 2011
Sunday, July 10, 2011
Friday, May 6, 2011
menu
Menu for class in 9 may 2011
Appetizer
- Dip Crispy Corn
Soup
- Seafood sour soup
Main dishes
- Spicy mutton
- Fried chicken drummets with butter
- Stir fry king prawn with tamarind sauce
Appetizer
- Dip Crispy Corn
Soup
- Seafood sour soup
Main dishes
- Spicy mutton
- Fried chicken drummets with butter
- Stir fry king prawn with tamarind sauce
Monday, April 25, 2011
Receipes
Beef salad
Ingredients:
Meat: Tenderloin beef 300g
Vegetables:
- Bean sprouts,Green salad, Baby tomatoes, Cucumber, Capsicum
Spices and herbs:
- Mint leafs, Ladyfinger, Lemon juice, Garlic clove,Red onion,Cooked beauts
Seasoning:
Fish sauce,salt,sugar.
Method of cooking:
1) Season beef with salt, pepper, sugar for 2 minutes and panfry in hot pan for desired cooking.
2) Wash all vegetables and arrange in a bige bowl and mix with herbs and spices.
Lastly seasoning with fish sauce, salt, sugar and beef.
Beef and mutton on lemon grass sticks
Ingredients:
2 egg yolks ,and 500gm of minced beef and mutton
1onion finely chopped ,and 10 lemon grass
4 garlic clove crushed, and 1 stalk of fresh coriander finely chopped
salt, sugar, oyster sauce, and 2 tbsp of coin oil
Cooking process
1) Mix together beef and mutton, egg yolk, chopped onion, coriander, chopped garlic clove. Add seasoning with oyster sauce salt sugar and stock powder. Keep for 3 minutes .
2) Peal all lemongrass, take only the white stem. Then press in to the meat and make it into chicken leg shape.
3) Heat up the pan and pour oil on the pan. Fry on both sides 3- 4 minutes. Then put in the oven for 4 -5 minutes until well cooked.
spring roll
ingredient:
300gm of tender minced chicken breast
2 eggs yolk , 5 dry mushroom soak in boiling water until soft, then slice
1 carrot finely sliced , and a hand full of bean sprouts
2 shallots finely sliced and 30 pieces of spring roll skin or wanton skin
3 garlic clove and 500 ml of corn oil for deep frying
5 tbsp fish sauce and 50 gm of palm sugar and 500ml of water
10gm of beauts fry in hot pan until brown in color without oil, then crash in malta until fine with Malta
3 chili and tamarind juice and a stalk of spring onion , salt, pepper, stock powder
Processing
1) Making the sauce: bring water to boil, then add palm or brown sugar, fish sauce, tamarind juice, salt garlic chopped seasoning powder to get test sweet sour sauce.
2) heat up oil in a pan, then sauté garlic and minced chicken, mushroom, bean sprouts, shallot onions, seasoning with salt, sugar, stock powder and keep aside.
3)Place spring roll skin on chopping board, then place the cooked meat already sauté on top off the spring roll skin and roll up and close with egg yolk.
4)Heat up the oil for deep frying, then place the spring roll in the oil, deep fry until brown and serve with dipping the sauce.
Ingredients:
Meat: Tenderloin beef 300g
Vegetables:
- Bean sprouts,Green salad, Baby tomatoes, Cucumber, Capsicum
Spices and herbs:
- Mint leafs, Ladyfinger, Lemon juice, Garlic clove,Red onion,Cooked beauts
Seasoning:
Fish sauce,salt,sugar.
Method of cooking:
1) Season beef with salt, pepper, sugar for 2 minutes and panfry in hot pan for desired cooking.
2) Wash all vegetables and arrange in a bige bowl and mix with herbs and spices.
Lastly seasoning with fish sauce, salt, sugar and beef.
Beef and mutton on lemon grass sticks
Ingredients:
2 egg yolks ,and 500gm of minced beef and mutton
1onion finely chopped ,and 10 lemon grass
4 garlic clove crushed, and 1 stalk of fresh coriander finely chopped
salt, sugar, oyster sauce, and 2 tbsp of coin oil
Cooking process
1) Mix together beef and mutton, egg yolk, chopped onion, coriander, chopped garlic clove. Add seasoning with oyster sauce salt sugar and stock powder. Keep for 3 minutes .
2) Peal all lemongrass, take only the white stem. Then press in to the meat and make it into chicken leg shape.
3) Heat up the pan and pour oil on the pan. Fry on both sides 3- 4 minutes. Then put in the oven for 4 -5 minutes until well cooked.
spring roll
ingredient:
300gm of tender minced chicken breast
2 eggs yolk , 5 dry mushroom soak in boiling water until soft, then slice
1 carrot finely sliced , and a hand full of bean sprouts
2 shallots finely sliced and 30 pieces of spring roll skin or wanton skin
3 garlic clove and 500 ml of corn oil for deep frying
5 tbsp fish sauce and 50 gm of palm sugar and 500ml of water
10gm of beauts fry in hot pan until brown in color without oil, then crash in malta until fine with Malta
3 chili and tamarind juice and a stalk of spring onion , salt, pepper, stock powder
Processing
1) Making the sauce: bring water to boil, then add palm or brown sugar, fish sauce, tamarind juice, salt garlic chopped seasoning powder to get test sweet sour sauce.
2) heat up oil in a pan, then sauté garlic and minced chicken, mushroom, bean sprouts, shallot onions, seasoning with salt, sugar, stock powder and keep aside.
3)Place spring roll skin on chopping board, then place the cooked meat already sauté on top off the spring roll skin and roll up and close with egg yolk.
4)Heat up the oil for deep frying, then place the spring roll in the oil, deep fry until brown and serve with dipping the sauce.
Tuesday, March 29, 2011
Cooking class 19 March 2011
Preparing spicy spare ribs
Deo, Bona and Alix
Beef salad
Pineapple chicken
spicy pork spare ribs
Photos by Taina Värri
Monday, March 7, 2011
Previous Class
Here are some photos from my previous cooking class in February. The photos are by Anne Mutanen. In the photo Bona, Edward and Thomas.
Here we are preparing for stuffed squid soup.
Here we are preparing for stuffed squid soup.
Thursday, March 3, 2011
menu
Dear Reader,
The menu for the class arranged on 2nd of April in Ampang is following:
Bona.
The menu for the class arranged on 2nd of April in Ampang is following:
- Appetizer: Beef and mutton roll with cocktail onions
- Soup: Young white cabbage fish meat ball soup
- Main course: Fish amok, pineapple chicken and crispy butter pork rib and there will be a few side dished for complementation.
Bona.
Tuesday, February 22, 2011
Opening Class
Dear reader,
One cooking classes will arranged in 9 of may 2011 around 2 pm in Mont Kirara . If you are interested please let me know by e-mail bona16son@gmail.com.
Thank you!
One cooking classes will arranged in 9 of may 2011 around 2 pm in Mont Kirara . If you are interested please let me know by e-mail bona16son@gmail.com.
Thank you!
Saturday, February 19, 2011
Spicy Chicken
:
This spicy dish is the most spicy in Cambodian food. In Khmer it is usually called "Chea kdov". You can use chicken, beef, pork or sea food.
Ingredient:
- chicken
- Lemon grass
- Yellow ginger
- chili
- galangal
- garlic clove
-sweet basil leave
- salad for garnishing
Marinade:
oyster sauce
fish sauce
chicken stock powder
oil
salt and pepper to taste
Method:
Mixed all the ingredient in mortel except chicken and sweet basil until very well mixed, then keep aside. Slice chicken in small pieces and heat up oil in a pan and add the mixed ingredients. Heat about 2 minutes, then add chicken and 3 table spoons of water, then leave it for 3 more minutes until the chicken is cooked. Add sweet basil than turn off the heat.
Note: marinate chicken with oyster and fish sauce before cooking.
Thank you for reading.!
Monday, February 14, 2011
BEEF LOK LAK
Beef Lok Lak is also one of the famous dishes in Cambodia that is served together with steamed rice, or very good with beer. Follow easy step of cooking belove.
Ingredients:
Method:1. Marinate the beef with soy sauce, lemon, pepper, and oyster sauce for at least 30 mins.2. Heat the pan and pour a little oil. Saute the garlic till golden brown.3. Put the meat and stir fry for 5-8 minutes. Pour in the left over marinade.4. Let the gravy thicken for a while and then turn off the heat.Serve on top of layered salad, tomatoes, thinly sliced onion, and steam rice.
Ingredients:
1/2 kilo of lean beef
2 pc. Asian salad
2 pc tomatoes
1/2 onion make as ring
1 pc. lemon
1 tbsp. ground pepper
4 tbsp. sugar
1 tbsp. oyster sauce
1/4 cup of light soy sauce
1 clove garlic
Note salt, pepper, sugar and lemon mix together as sauce.
2 pc. Asian salad
2 pc tomatoes
1/2 onion make as ring
1 pc. lemon
1 tbsp. ground pepper
4 tbsp. sugar
1 tbsp. oyster sauce
1/4 cup of light soy sauce
1 clove garlic
Note salt, pepper, sugar and lemon mix together as sauce.
Method:1. Marinate the beef with soy sauce, lemon, pepper, and oyster sauce for at least 30 mins.2. Heat the pan and pour a little oil. Saute the garlic till golden brown.3. Put the meat and stir fry for 5-8 minutes. Pour in the left over marinade.4. Let the gravy thicken for a while and then turn off the heat.Serve on top of layered salad, tomatoes, thinly sliced onion, and steam rice.Thank you for reading.
Thursday, February 10, 2011
Fish Amok
This is a famous Khmer dish. It's a creamy coconut curry swiped inside of a banana leaf. It is steamed instead of boiled.
Instead of fish, you can also use chicken, beef or pork.
Ingredients:
Now, take a banana leaf cup and place the nhor leaves in the bottom. Next, delicately spoon in the fish curry mixture. It's best to leave a little space at the top of the cups
steam for 15-20 minutes. Still in the steamer, spoon on the coconut cream. On top of this, add the thinly sliced kaffir leaves and cayenne peppers. You make a design using the strips or overlap the slices into a grate image. Steam for another few minutes until the mixture in the cups feels solid, but moist.
Note beet, chicken,and pork are the same ingredient and the same cook method.
Instead of fish, you can also use chicken, beef or pork.
Ingredients:
- 5 dried red chillies (soaked, drained and chopped)
- 3 tbsp kaffir limes leaves
- 3 cayenne peppers
- 500g fish
- 3/4 cup coconut cream
- 2 cups coconut milk
- 1 egg (beaten)
- 3 cloves of garlic
- 2 tbsp galangal (finely chopped)
- 1 tsp lemongrass (thinly sliced)
- zest of 1/4 kaffir lime
- 1 tsp salt
- 4 tbsp peanuts (optional)
First, we have to make the curry paste smash in mortar ,thinly slice the fish and set aside. heat up oil in hight heat than Stir the paste into 1 cup of coconut milk. When it has dissolved, add the beaten egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.
Now, take a banana leaf cup and place the nhor leaves in the bottom. Next, delicately spoon in the fish curry mixture. It's best to leave a little space at the top of the cups
steam for 15-20 minutes. Still in the steamer, spoon on the coconut cream. On top of this, add the thinly sliced kaffir leaves and cayenne peppers. You make a design using the strips or overlap the slices into a grate image. Steam for another few minutes until the mixture in the cups feels solid, but moist.
When cooked, carefully place on a plate and serve with white rice.
Enjoy!
Note beet, chicken,and pork are the same ingredient and the same cook method.
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