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
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