Siem Reap: Cooking Class in The Local's Village & Village Tour

Sample Menu

What You Get

What You Get

3-courses lunch includes drinks

Small-group cooking class (max. 12 students)

Hotel pickup and drop-off by Tuk Tuk

Shopping at the local market & Village Tours

Gratuities

Insurances

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Good To Know

• is widely used as an herb 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.
• Cambodian food is a over thousand-year-old tradition and has expanded its variety thanks to the influence of its neighbors. The steaming method and noodles have been brought by China whereas the curries come from India. And the delicious baguettes are a legacy of the French.
• In Khmer “Niam Bay” is the word for eating but the real meaning is “eating rice” showing how important rice is in Cambodia. Almost every meal is eaten with a bowl of rice. A big variety of rice seeds are grown and displayed at the local markets.
• The two rivers of Cambodia – the Tonle Sap and the Mekong – provide abundant fresh fish. Fish prickled in wine, salt fish, dried and smoked fish are also widely available to provide essential proteins all year around.
• is a rhizome with culinary and medicinal uses. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant.
• is a part of the ginger family, which is native to tropical South Asia. It needs temperatures between 20 and 30 degrees Celsius and a considerable amount of annual rainfall to thrive.

Good To Know

• is widely used as an herb 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.
• Cambodian food is a over thousand-year-old tradition and has expanded its variety thanks to the influence of its neighbors. The steaming method and noodles have been brought by China whereas the curries come from India. And the delicious baguettes are a legacy of the French.
• In Khmer “Niam Bay” is the word for eating but the real meaning is “eating rice” showing how important rice is in Cambodia. Almost every meal is eaten with a bowl of rice. A big variety of rice seeds are grown and displayed at the local markets.
• The two rivers of Cambodia – the Tonle Sap and the Mekong – provide abundant fresh fish. Fish prickled in wine, salt fish, dried and smoked fish are also widely available to provide essential proteins all year around.
• is a rhizome with culinary and medicinal uses. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant.
• is a part of the ginger family, which is native to tropical South Asia. It needs temperatures between 20 and 30 degrees Celsius and a considerable amount of annual rainfall to thrive.
• is a Cambodian staple dish of fermented fish with a strong cheesy flavor. It is used in many Khmer dishes and can also be eaten alone with raw vegetables.
• Coconut milk is the main ingredient of many Khmer curries and desserts. Cambodian cuisine also widely uses fish sauce in soups and stir-fries cuisine.
• looks like bean shaped brown fingers. Its flesh has a sweet and sour taste and is used in soups, sauces and also drinks.
• Cambodian dishes have a unique and distinctive taste rather mild compared to neighbors Vietnam and Thailand.
• is a green leafy herb with a very distinctive flavor and scent. It is used in soups and salads.
• For safety reason children must be above 12 years old to participate Advance booking requested
• has dark green leaves and a strong peppery flavor. It is used in stir-fries and soups.
• have a slightly bitter flavor and are used in Cambodia’s famous amok dish.
• Not recommended for travelers with poor cardiovascular health
• have a strong citrus flavor and is mainly used in soups.
• Not recommended for travelers with spinal injuries
• Introduction to Cambodian Cuisine
• Essential Khmer Ingredients

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