We cooked with a Cambodian Family | Cooking KHMER FOOD for the first time

Today we head to a village in Battambang, Cambodia where we learn how to cook traditional Khmer dishes, and the stories behind Khmer cuisine.

We learn that Cambodia’s traditional cuisine has gone through various changes, especially because of the war. Our local chef Vanak’s goal is to try and preserve the authentic Khmer cuisine and culture for future generations in Cambodia.

We start by going to a local market about 5 kilometers from Battambang where we acquire the ingredients for our food. Cambodian food is based on various elements such as coconuts, fish, meat and vegetables.

Our first Khmer dish is a Mango Salad. Vanak tells us various stories behind Cambodian food, from choosing the correct ingredients to why breakfast is only a new thing in Cambodia.

We then make one of Cambodia’s national dishes- the Fish Amok. We use a traditional clay pot to steam the amok. Our final Khmer dish is the Beef Lok lak.

Our favorite part of today is when we sit down with the family and eat what we have cooked. We share our stories of travel and experiences with each other and hope that we can introduce our families to Khmer cuisine one day.



Chapters

00:00 - Intro
00:48 - First Thoughts
01:49 - Cambodian Food Market
06:11 - Heading to the Countryside
09:26 - Mango Salad
13:11 - Fish Amok
20:29 - Beef Loklak
22:59 - Time to eat what we cooked
24:24 - Final Thoughts

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