Phnom Penh...Day 3

Today we did a cooking course through the Frizz Restaurant. Our teacher took us around the local market first to buy fresh ingredients. The first thing we made was sayong jayk, which is chicken wrapped in banana flower then deep fried. Next we made a green curry paste which we made for kari baitongh saich moan, which is green chicken curry. Then we made fish amok, the national dish, made from fish, coconut milk and curry paste. All the ingredients are mixed together and put in a banana leaf with coconut cream on top, then steamed. Finally for dessert we made num pra pei ney, which are Cambodian ceremonial cakes wrapped in banana leaves. Everything was really delicious and we had a beautiful view over the Mekong.

Lorna's amok
Joan's amok