While in Phnom Penh, John and I treated ourselves to a Cambodian cooking class at Frizz Restaurant. The full-day cooking and eating extravaganza is something we certainly will remember and recommend.
Most Cambodians do not shop for a week’s worth of groceries at a time. The homes that do have refrigerators usually have only small ones and space is at a premium. Instead, it is common to make a trip to the market early each morning to choose meat or fish and produce for that day’s use. It can get pretty competitive as everyone tries to get the freshest ingredients.
Our cooking class was held in an open-air kitchen on top of what appeared to be a residence. Access was by a steep, narrow staircase. However, once we arrived we found a lovely setting with sixteen cooking stations where we would work.
We then chopped, or in this case pounded the ingredients into a fine paste with a mortar and pestle. We managed to work up a sweat as our chef-instructor kept telling us to pound it “just a little bit more.”
After the preparation was finished, we enjoyed, among other dishes, a lovely curry; my favorite, a pomelo and shrimp salad; and a custard baked in a pumpkin.