Lotus Flowers, Eggplant and Cucumbers - Battambang

Apparently, fried lotus flowers are a treat.Read more about a Cambodian cooking course in Battambang.  

Eggs Before They're Laid

The Battambang market had something we hadn't seen before - chickens cut open with the yolks embedded in the uterus. As our cooking teacher explained, these yolks are considered a delicacy. Read more about a Cambodian cooking course in Battambang.  

Here's Smiling at You - Battambang Market

Chickens for Sale - Battambang

Our cooking instructor bought one of these chickens for stock. We were surprised at the cost - $3.50 for one chicken! That seemed like a lot considering the average income in this area. And you couldn't really eat it. Read more about a Cambodian cooking course in Battambang.  

Vegetables and Flowers - Battambang Market

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Battambang Market Vendors

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Smoking Pot

Clever name for a restaurant.... this is where we took the cooking course. A great course and a great deal ($8). Read more about a Cambodian cooking course in Battambang.  

Crushing Roasted Peppers

Making Curry Paste for Amok

Grinding the chillies, garlic, turmeric, galangal, keffir lime leaves, and lemongrass into a smooth red paste for amok. Read more about a Cambodian cooking course in Battambang.  

Amok and a Wok

Our cooking class well on their way to some tasty amok.Read more about a Cambodian cooking course in Battambang.  

Our Cooking Group

Australians, Canadians and Americans all learning Cambodian cooking. Read more about a Cambodian cooking course in Battambang.  

Our Sumptuous Amok

We couldn't believe that we made Amok this good! Neither could our Cambodian cooking class instructor when he sampled our dishes. Amok is a signature Cambodian fish curry made with chunks of fish, eggplant, long beans, curry paste, shrimp paste, coconut milk, keffir lime leaves, galanga (ginger), lemon grass, tumeric, garlic, chilis, and basil. It's not spicy like Thai curries, but has a subtle, rich taste.And, if you can get the ingredients (or a few close substitutes), it's not terribly difficult to make. The secret: fresh ingredients.Read more about a Cambodian cooking course in Battambang.  

Grinding Paste for Stir Fry

A similar paste to the amok curry paste, but without all the chillies.Read more about a Cambodian cooking course in Battambang.  

Fine Chopping

Our instructor was able to chop chillies so finely without even paying attention...it was like watching a TV cooking show. Impressive.Read more about a Cambodian cooking course in Battambang.  

Stir-Fried Beef, Morning Glory, Holy Basil with Roasted Peanuts

Another one of our cooking masterpieces....even the teacher was sampling the fruits of our efforts with approval. Read more about a Cambodian cooking course in Battambang.  

Piles of Rambutans - Battambang Food Market

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Eggs and Legs

Chicken legs and grilled, skewered eggs. Yes, skewered. Never seen that before.Read more about a Cambodian cooking course in Battambang.  

Grilled Eggs

The first few times we saw eggs on a grill we thought we were hallucinating. Our cooking teacher explained that the eggs are boiled first, some pepper paste is put on top, and then they are grilled.Read more about a Cambodian cooking course in Battambang.