COOKING CLASS DAILY TOURS

 Would you like to learn how make authentic quality Khmer food like you in the restaurant? Well look no further. Adventure Loop Asia can be arrange a cooking class gives a visitor to Cambodia opportunity to learn how prepare traditional and delicious Khmer dishes under the guidance of genuine professional chef. You'll visit the local market, see the action for yourself and learn about the produce soon to become your food.

This is truly unique and unforgettable experience for those who wish to do more than just see the sights.

           Adventure Loop Asia - Cooking ClassCooking ClassCooking Class

 A TASTE OF CAMBODIA

Our Cooking Class’s provide a fascinating insight into Cambodian life, beliefs and culture, through learning about its food, cooking and culinary myths.

Participants take a tour of the local market to immerse themselves in an authentic environment, learning about exotic herbs, spices and produce used in everyday Cambodian dishes.

Class discussion are relaxed and friendly and are held in our elegant, newly renovated, country Khmer cottage complete with garden and terrace.

The classes are hands on and interactive therefore each person has their own cooking station as they learn the ancient art of Khmer Cuisine.

Recreate age old recipes back home and with our Cooking Class recipe book and gift of Spices, and treat your friends to a mouth-watering experience.

Pure Water

ESSENTIAL KHMER SPICES & VEGETABLES

 

kaffir ime Turmeric galangal

Kaffir Lime a very thorny fruit with aromatic leaves. This fruit has strong insecticidal properties. These green lime fruits are distinguished by their bumpy exterior and their small size ( approx. 4cm wide), and the hourglass shaped leaves (actually, the leaf and the lea-shaped stem or phyllode) are widely  used in Cambodian, Thai, & Lao Cuisine. 

Turmeric is a part of the ginger family, which is native to tropical South Asian, It needs temperatures between 20 and 30degree. and a considerable amount of annual rainfall to thrive.   It is also often pronounced as Curcuma or Known as Kunyit in some Asian countries. 

Galangal is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asian cuisine but also common in recipes from Medieval Europe. A mixture of galangal and lime juice is used as a tonic in part of Southeast Asia. It is said to have the effect of an aphrodisiac, and act’s as stimulant. 

Lemongrass Bitter Melon Pea Eggplants

Lemongrass is widely used as a herbs in Asian and Caribbean cooking . it has a citrus flavor and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. it is also suitable for poultry, fish and seafood 

Bitter-Melon grows in tropical areas, where it is used as a food, as well as a medicine for a dazzling array of conditions by people in those regions. The leaves and fruit have both been used to make teas and beer or to season soups in the western world. Bitter-Melon is used as an herbal medicine and currently being studied as a valuable support in the treatment of diabetes and psoriasis. 

Pea-Eggplants are small pea-sized green eggplants with smooth skin. They go from light green to slightly yellow when ripe. They are best for eating when they are young and have a very light green color, they should be crisp to the bite and slightly bitter or tart in taste, the seeds should be crisp but soft. they are sued in Khmer Curry. if the seed are dark and somewhat tough, they too ripe. Do not let them ripen too much since they become bitter.   

 

 

Banana Blossom Water Lily

Banana-Blossom the out leaves are removed as well as the banana blossom to reveal a pinkish white heart. the hearts is then chopped and used predominately in salads or soup. to prevent browning, soak the chopped heart in lemon or lime water. 

Water Lily an aquatic plant found in general water resources. water lily has a long stem and round wavy-edged leaves. The roots grow under water, with brownish green leaves and flowers of many colors thriving on the water surface. the flower stems are used as a vegetable. fleshy and juicy, they are peeled and eaten raw, or cooked in stir-fry and soup dishes.  

 

Daily Join Tour Pakcages

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SIEM REAP COOKING CLASS

SIEM REAP COOKING CLASS

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Cooking Class Excursion

Cooking Class Excursion

Would you like to learn how make authentic quality Khmer food like you in the ...

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HALF
DAY

AUTHENTIC KHMER CUISINE TOUR

AUTHENTIC KHMER CUISINE TOUR

Khmer dishes under the guidance of genuine professional chef. You'll visit the ...

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HAVE A QUESTION OR NEED A CUSTOM QUOTE?

We aim to provide great customer service. For any inquiries, our services, and legal questions, here are all the ways you can contact Adventure Loop Asia. +855 69 313 697