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Cambodian Cookery Class & Meal – Lab Moo; Fish Amok;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  • Lab Moo
  • Lemongrass Chicken Stir-Fry
  • Fish Amok

Lab Moo

Ingredients:

  • – 200 grams minced
  • – 1 small red onion (shallot) sliced
  • – 1 teaspoon sliced lemon grass
  • – 5 fresh mint leaves
  • – 1 tablespoon spring onion sliced
  • – 1 tablespoon freshly chopped coriander
  • – 2 tablespoons fish sauce
  • – 2 tablespoons lime juice
  • – 2 tablespoons toasted crushed rice
  • – 1 tablespoon chilli

Method:

  1. Cook the pork mince in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
  2.  
  3. Remove from heat and season with lime juice fish sauce and herbs.
  4.  
  5. Serve with salad.

TIP

  1. Toast the rice in a dry pan taking care not to burn (nice and brown only)
  2.  
  3. Do not crush to a powder crush it only roughly.

Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan)

Ingredients:

  • – 2 lemon grass sticks
  • – 2 shallots chopped
  • – 5 slices galangal
  • – ½ teaspoon turmeric powder
  • – 4 garlic cloves peeled
  • – 3 kafir lime leaves

 For the Stir-Fry:

  • – 2 tablespoons coconut oil
  • – ½ onion chopped
  • – 2 chicken breast cut into mouth sized pieces
  • – 1 teaspoon sugar
  • – 1 teaspoon shrimp paste
  • – 1 tablespoon fish sauce
  • – 1 tablespoon tamarind concentrate
  • – 1 cup Thai Basil
  • – ¼ teaspoon white pepper
  • – salt
  • – 1 lime cut in half
  • – 2 thai chillies

Method:

  1. Blend  the lemongrass, shallots, galangal, turmeric, garlic and kafir together in a mortar or food processor to a smooth paste.

For the stir fry:

  1. Heat the oil in a wok over medium heat add the onion and fry till soft.
  2.  
  3. Add the kreoung paste you have beleded and stir-fry together for 2 minutes.
  4.  
  5. Add the chicken, sugar and shrimp paste and continue to stir-fry for 4 -5 until chicken is cooked through.
  6.  
  7. Add the tamarind, thai basil, chillies, a dash of white pepperand a ;little salt to taste.
  8.  
  9. Remove from the heat squeeze one half of the lime over and serve with rice.

Fish Amok

Ingredients:

  • – 500 grams of white fish goby, snakehead or catfish preferable; or snapper, whiting, cod, perch, skinned, boned and thinly sliced
  • – 3 tbsp yellow kroeung herb/spice paste
  • – 2 dried red chillies soaked in water until soft, seeded and drained or a tsp of red chilli paste
  • – 1 tbsp fish sauce
  • – 1 tsp shrimp paste
  • – 2 tsp palm sugar
  • – ½ cup first press coconut milk or tinned coconut cream
  • – 2 eggs beaten
  • – 1 pinch of salt
  • – ¼ cup Chinese leaf, shredded

Garnish

  • – 1 tbsp first press coconut milk or tinned coconut cream.
  • – 1 tsp kaffir lime zest or finely sliced lime leaves.
  • – 1 medium sized red chilli or red capscium finely sliced.

 

Method:

  1. Combine the kroeung, fish and other ingredients, but not the noni leaves. To taste chunks of fish only lightly combine, but for a smooth texture, desirable by some cooks, combine well by stirring vigorously with a wooden spoon or spatula.
  2.  
  3. Test your level of seasoning by frying a spoon of the mixture (or zapping it in the microwave). It should be well balanced and taste a little fishy, a little salty, slightly sweet, a tad spicy, and rich and creamy. Adjust as necessary by adding a pinch of salt or sugar, fish sauce, or even a little chilli.
  4.  
  5. Place a few Chinese leaves on the bottom of your ramikens, coconut shell or banana leaf baskets.
  6.  
  7. Add the curry mixture to each ramiken/coconut shell/banana leaf basket and fill almost to the top. Use a spoon or spatula to flatten the mixture out, drizzle a teaspoon of coconut cream and sprinkle some finely sliced kaffir lime leaves on top. Save some for a final garnish.
  8.  
  9. Steam for 20-30 minutes then check. The fish amok should be cooked through and firm to touch but still retain a moistness. It should not be dry. When it’s almost done add the rest of the coconut cream on the top and steam for a few more minutes.
  10.  
  11. Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies or red capsicum if you don’t like chilli.
  12.  
  13. Serve immediately at the centre of the table with rice on each guest’s plate and they can help themselves as they might a curry if eating family style. If you’ve made smaller individual portions for each guests then serve rice at the centre of the table or in small dishes on the side.

Som Tom – Papaya Salad

Ingredients – Serves 2:

  • – 40 grams fine bean break in half
  • – 20 grams white cabbage shredded
  • – 120 grams green papaya grated
  • – 30 grams carrot grated
  • – 3 cherry tomatoes cut in half
  • – 3 clove garlic crushed
  • – 1-2 chilli
  • – 15 grams peanut or cashew nut
  • – 1 tablespoon palm sugar
  • – 1 tablespoon fish sauce
  • – 1 teaspoon tamarind juice
  • – 1 lime juiced

Method

  1. Mix the sugar, fish sauce, tamarind, lime juice in a bowl and set aside.
  2.  
  3. Crush the garlic and chilli combine with papaya, white cabbage tomato, fine bean and grated carrot.
  4.  
  5. Pour the salad dressing over the salad mix.
  6.  
  7. Garnish with the nuts.
  8.  
  9. Serve with salad leaf.

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