Ready, Steady, Cook

Day 83: Siem Reap (K). Constantly impressed by the high quality of delicious food that we had tasted on our travels through Cambodia, but frustrated by the fact we couldn't actually get our 'hands dirty' and cook some of these Khmer specialities, we were delighted when the Sala Bai Restaurant School offered to teach us the art of Cambodian Cooking.

Flicking through the recipe books , Karen decided on Fresh Shrimp Spring Rolls followed by Amok (a local fish dish made with coconut milk and served in a banana leaf) and I went for Banana Flower Salad and Tom Yam (a delicious spicy seafood soup). With the difficult decisions out of the way, our tutor, Navin duly escorted us to the local market to buy the fresh ingredients for our culinary creations.

It wasn't long though before, Navin realised that she had her work cut out with me as a student: Stopping by the fish counter I questioned her, “Where did these prawns come from?”, which, after giving me one of those 'you Westerner's really are quite stupid aren't you?' looks, she replied, “Er...The sea?”.

Back in the kitchen we we soon chopping, grinding and blending: Lemon grass, garlic, kaffir, paprika, chillies, turmeric, fish sauce – transforming our shopping trip into authentic tasting Cambodian cuisine.

An excellent teacher throughout, Navin patiently guided us through the techniques of Asian cookery, demonstrating every step. Following the market incident, I think she had me down as a bit of a 'no hoper' and so I received extra special attention. My attempt at assembling the the Spring Rolls probably reinforced her views – Navin's and Karen's rolls looking visually appealing – smooth, symmetrical and round; mine looking more like a badly rolled spliff than a tasty appetiser!

Still, regardless of my sometimes dubious presentation, I have to admit the fruits of our labour were absolutely delicious: Perfectly spiced, beautifully fragranced and cooked to perfection. Bon appetite!