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Battambang, What's Got Cookin'
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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
Read more about a Cambodian cooking course in Battambang.
Battambang Market Vendors
Read more about a Cambodian cooking course in Battambang.
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
Read more about a Cambodian cooking course in Battambang.
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.