LINRATANAK COOKING CLASS

EXPERIENCE A LOCAL MARKET AND COOK WITH OUR PROFESSIONAL CHEF

1 Explorer Package ……………………………$22/Pax

This program is allow our customer who wish to spend less than three hours but will for sure get to understand what and how to cook Cambodian Cuisine with the readiness ingredients and assistant by our chefs.

2 Adventure Package ………………………..$32/Pax

The whole journey of this program is remarkable due to the experience of getting involve in marketing at the local market, enjoying conversation with local vegetable and meat seller, peel and chop with your both hands then enjoying a tasty food cook together assistant by our chefs.

Duration:9:00 – 13:00
Venue: The Lin Pool Side Bar

PROGRAM
09:00 – 09:15 Participants are welcomed with fresh juice at Mémoire Lounge for program discussions with chef.

09:15 – 10:30 Chef to introduce a local market, Phsar Chas (old Market),
to select the ingredients and assortments of food to be cooked. 10:30 – 11:00 Arrival back to the hotel with refreshing drinks and cold
towels to be served.

11:00 – 11:15 Chef to introduce ingredients of the menu and explain the process of cooking

11:15 – 12:00 Participants get ready for cooking utensils. Assisted by chef, participants are given the culinary technique of Khmer cuisine which includes Appetizer, Soup, Main Course and Dessert.

Lunch Time Meals to be ready. Now, participants can taste and enjoy lunch with their own cooking skill.

MENU
Nhoam(Salads)
NhoamPkarJeksachChrok
Banana Flower salads with pork

NhoamSvaySachMoun
(green mango salad with peppered chicken breast)

Nhoamsach Koo
(grilled beef salad with spicy sweet sour dressing, bell pepper)

NhoamTroyongChekSach Trey
(banana blossom salad with Tonle Sap Fish Fillet)

Samlor (Soups)
S’ngaoChroukKroeungSamot
(spicy & sour seafood soup with lemongrass and kaffir leave)

S’ngaoChichhaySachChrouk
(black seaweed soup with ground pork)

SamlorKo Koo Trey
(medley vegetables soup with Tonle Sap fish)

NamngaoMoun
(slow cooked chicken broth flavored with vintage-lemon)

MahopK’dout(Main Coureses)
Sach Koo LokLak
(wok-fried black peppered beef)

Kari SachMoun
(red chicken curry)

Amok Trey
(steamed fish with spices paste in coconut fruit)

Char MarichKroeungSamot
(stir-fried Kom Pot green pepper corn with seafood)

Bong Aem(Sweets)
SangyahKnoa
(steamed egg custard with jack fruit in banana leave)

NumPlai Ai
(rice dumpling with palm sugar)