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Cooking Together Cambodian Recipes – Lab Moo; Papaya Salad; Fish Amok;

Cooking Together Cambodian Recipes

Our cooking together 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 and make a great combination for dinner party ideas. 

We Cooked:

Lab Moo – Starter


  • – 200 grams Pork mince or tofu (V)
  • – 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 or mushroom sauce (V)
  • – 2 tablespoons lime juice
  • – 2 tablespoons toasted crushed rice
  • – 1 tablespoon chilli


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


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

Papaya Salad – Starter


  1. 40 grams fine bean break in half
  2. 20 grams white cabbage shredded
  3. 120 grams green papaya grated
  4. 30 grams carrot grated
  5. 3 cherry tomatoes cut in half
  6. 3 clove garlic crushed
  7. 1-2 chilli
  8. 15 grams peanut or cashew nut
  9. 1 tablespoon palm sugar
  10. 1 tablespoon fish sauce
  11. 1 teaspoon tamarind juice
  12. 1 lime juiced

Method: Som tom dressing

  1. Mix the sugar, fish sauce, tamarind, lime juice in a bowl and set aside

    Crush the garlic and chilli combine with papaya, white cabbage tomato, fine bean and grated carrot.

    Pour the salad dressing over the salad mix

    Garnish with the nuts

    Serve with salad leaf

Fish Amok – Main


  • 500 grams of white fish goby, snakehead or catfish preferable; or snapper, whiting, cod, perch, skinned, boned and thinly sliced
  • 3 tbsp kroeung curry 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 tinned coconut cream
  • 2 eggs beaten
  • 1 pinch of salt
  • ¼ cup Chinese leaf, shredded


  • 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 capsicum finely sliced


  1. Combine the kroeung, fish and other ingredients. For chunks of fish lightly combine or for a smooth texture, combine well by stirring vigorously with a wooden spoon or spatula.
  2. Test your level of seasoning by frying a spoon of the mixture. 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.
  3. Place a few Chinese leaves on the bottom of your ramekins or banana leaf basket.
  4. Add the curry mixture to each dish 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.
  5. 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.
  6. Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies.
  7. Serve immediately at the  with rice or stir fry.

Kroeung Curry Paste – Main


  • 2 sticks of lemon grass
  • 2 shallots
  • 5 slices fresh galangal
  • ½ teaspoon turmeric powder
  • 4 peeled garlic cloves
  • 3 Kafer lime leaves (fresh or frozen)


  1. Blend all ingredients to a smooth paste.

Steamed Mushroom Amok – Vegan Main

Ingredients Serves 4

  1. 500grams king oyster mushroom (blended to a paste)
  2. 3 tbsp char kroeung curry paste
  3. 1 tablespoon light soy sauce
  4. 1 tablespoon sugar (optional)
  5. ½ cup coconut milk
  6. 2 tablespoon corn flour
  7. 2 tablespoon rice flour
  8. 1 teaspoon all-purpose savoury seasoning powder (optional)
  9. ÂĽ cup Chinese leaf shredded


  1. 1 tablespoon coconut milk
  2. 1 teaspoon kafir lime zest or finely sliced lime leaves
  3. 1 medium sized red chilli finely chopped


  1. Blend the mushrooms in a mixer with the char kroeung curry paste
  2. and blend to form a smooth curry paste
  3. add to a mixing bowl with the light soy sauce coconut milk corn flour rice flour and seasoning powder
  4. Test the level of seasoning by frying a spoonful to taste
  5. Place a few Chinese leaf on the bottom of a ramekin add the smooth curry paste to each ramekin fill to the top flatten on the top
  6. Drizzle a teaspoonful of coconut milk and sprinkle some finely sliced kafir lime leaf over
  7. Steam for 20-30 minutes
  8. Garnish with the remaining kafer lime and sliced red chilli
  9. serve with boiled rice

Lemongrass Chicken Stir-Fry – Main


  • – 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
  • – ÂĽ teaspoon white pepper
  • – salt
  • – 1 lime cut in half
  • – 2 Thai chillies


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

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