Cooks in Tuk-tuks

We were eating like kings, so I wanted to take a cooking class while we were in Cambodia. There are several cooking classes available, but the hot pink themed “Cooks in Tuk-tuks” spoke to me. When I got there, it was only me and another girl. We were lucky, because we got a much more personalized experience than either of us had expected!

The general outline was a market tour, followed by cooking, followed by lunch of whatever we made. It was all that, and a bit more…

Our first stop on the market tour was at a street side stand selling snacks. What kind of snacks? The finest crickets, water beetles, and snake you’ve ever tasted. Well ok, you’ve probably never tasted these delicacies, so you’re going to have to take my word for it. Only about the snake and the crickets though, because I couldn’t bring myself to try the water beetle. Too crunchy. The snake tasted smoky and like any jerky you’ve tried, and the crickets were sauteed with chili and garlic so they tasted like…chili and garlic with a bit of a nutty aftertaste. Not something I’m going to crave, but I’m glad I tried it!

We walked by a temple, and saw birds and turtles in cages. Apparently, if you “purchase” them, the seller will release them and all of your troubles will fly away with the bird (or swim with the turtle). The unfortunate part is that the birds are trained to return to the cage. Not sure what happens to your troubles at that point! We passed on this opportunity.

The market tour was great, and worth doing on its own. Our chef took us through all of the aisles, pointing out all of the different fruits, vegetables, meat and seafood on offer. They had four different types of eggplant, and a different word for each of them. Our food vocabulary felt quite limited at that point.

We saw frogs’ legs, live fish, cows’ heads, chicken feet, and everything else you can imagine. I was surprised to see the sellers crouched on top of the waist high tables; in wet markets in KL they stand behind their tables. We wandered down the street towards the guesthouse where the cooking class would take place, looking at all the food sold in the street: snails with chili and garlic, banana fritters (so good!), and fresh sugarcane juice (not as sweet as you’d expect).

The dishes that our chef had selected were the two dishes I’d been hoping to learn how to make: banana flower salad and fish amok (a non-spicy curry dish). We had a great time, chatting and chopping away. It’s definitely a prep-intensive cuisine, and we did everything the hard way in a mortar and pestle. I asked if we could use a blender at home, and the answer was yes, but it will taste different! Not as much sweat is what I think was meant, and I guess I’ll have to get a mortar and pestle.

The end result was delicious, and we dined on the floor in the traditional style. They did talk me into buying a pyramid shaped rice mold, so I can recreate some shred of elegance for Grant, even if his meals aren’t as finely prepared. I’ve got to find a cooking class in KL to try out next!