One for the books - recipe books...even history books

Now I know we have built this up as some earth shattering news and you may read on and think you have been let down, which is a valid feeling to have.  But those that know us well enough will know that the following sight is not one seen before - except in extentuating circumstances and usually accompanied with a can of heinz:

Surprise!...Oops went off a bit early...this photo should help:

What's that yellow stuff?

Yes that's right, we go on holidays and Stacey gets in the kitchen.  Not just any kitchen mind you but a full blown Cambodian style commercial kitchen AND she prepared and cooked 3 courses of food.  All part of a cooking course in Siem reap at a restaurant named Le Tigre De Papier....again something French and something about a tiger.

Anyway, back to this jaw dropping event.  It happened a few days ago - around 5pm.  Stacey was spotted in the restaurant having a drink - all normal so far.  Next thing you know she's suited up in red - cape and cap!  She even started chopping stuff up and getting yellow fingers like a seasoned smoker after playing with fresh tumeric!

It's easy same same as Vietnamese Rolls but Cambodian!

On the menu for Stacey was:

Entree:  Fresh Rice Paper Rolls (not sure if it was Pork or Tiger?)
Main - Fish Amok - traditional Cambodian curry with fish served in banana leaf
Dessert:  Sticky Rice and Mango...not the variety out of a can.

Pretty good effort and result.  Unfortunately the blackout took hold after this so the other dishes could not be snapped!

So what did Stacey learn from this class?

1.  Tumeric stains
2.  Making Fresh Spring Rolls takes time and effort
3. Commercial kitchens are hot
4.  More bang bang; and
5.  Last but not least - to make a good Amok you need "more bang bang"as the instructor advised (this refers to playing rough with the mortar and pestle!

I show you how you chop.  Then you learn bang bang!

More bang bang!

We did get to eat our creations but not until the whole street and restaurants had a massive blackout.  Bags were held tight and payment demanded ASAP.

Speaking of blackouts - Master Chef Jeff for his part found out that creating culimary delights in a commercial setting is a bit harder than he anticipated - as the lights went off in the resturant so too did Jeff do a little swoon.

We also learnt to make flowers!

Just before the swoon...is it just me or is it a bit hot in here?

The lesson learnt here? - If you cant handle the heat, then get out of the kitchen!

Overall, A great way to finish a short trip to Siem Reap.

Next log is sobering as we move onto Phnom Penh.

Keep sending the comments through - hope thy're worth the read.

Laters!