After an arduous but productive week of work at the BTC project, some team members enjoyed a very informative and successful cooking experience at the Khmer Cooking Class, which has been in operation since 2002.  The eight participants, under the expert guidance of a chef and her three sous-chefs, were successful in preparing a three course dinner.  Each participant could choose a starter, a main course and a dessert. Pat busied herself by preparing fresh spring rolls.  Chris, Bryan, Joyce and Vicki preferred to show their talent by executing masterful green mango salads. Widit, Norma and Hellie made deep fried spring rolls. We then shared and enjoyed all these delicacies before continuing the learning experience  by preparing the main course.

Mortars and pestles lined up on the counter, spices and herbs in hand , we were shown how to prepare a delicious Cambodian curry paste from scratch.  While some chose “amok”  others chose “curry”.  No matter the choice, we all were able to prepare a delectable main course with chicken or pork.

The meal was completed with a tasty assortment of coconut milk based desserts which, with the addition of pumpkin or banana, constituted traditional Cambodian choices.

Not only was this a very well planned learning experience, the food was delicious and the sharing and camaraderie were memorable.

Hellie Weller.

Note: this is Hellie’s 84th country but her first with a sweat equity group like this – and she is loving it!

Comments are closed.