Join chef Channy for a culinary journey to Cambodia to learn how to cook fish fearlessly and how to use common Cambodian condiments and pantry staples, like makrut lime leaf powder, palm sugar and lemongrass paste.
You can cook along with Chef Channy or just watch as she makes amok, a delicate and very popular dish of curried fish with coconut custard served in a banana leaf bowl. She’ll review make-ahead tips, substitutions and techniques that will save time and intensify the flavor of the dish.
If you’re interested in fish cooking, this class is for you. Cambodia is the home of the largest freshwater lake in Southeast Asia, Tonlé Sap. Its rich environment and marine life extends to other parts of the country through the rise and fall of the Mekong river. This natural abundance of water provides Cambodians with fish as the staple protein. Come to make amok and leave ready to learn more.