{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Getting a taste for Cambodian food' data-url='/boclips/videos/5c54c0aad8eafeecae14c778' data-video-url='/boclips/videos/5c54c0aad8eafeecae14c778' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nGetting a taste for Cambodian food\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eNovember 10th, 2008, Phnom Penh1. Mid shot of two women cooking food on street grill.2. Close shot of woman eating noodles at food stall.3. Mid shot of chickens roasting on a spit.4. Mid shot of tourists and instructor shredding...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eNovember 10th, 2008, Phnom Penh\u003cbr/\u003e1. Mid shot of two women cooking food on street grill.\u003cbr/\u003e2. Close shot of woman eating noodles at food stall.\u003cbr/\u003e3. Mid shot of chickens roasting on a spit.\u003cbr/\u003e4. Mid shot of tourists and instructor shredding vegetable \u003cbr/\u003e5. Close downward tilt shot of man shredding vegetable.\u003cbr/\u003e6. Moving zoom shot of man talking to staff outside restaurant.\u003cbr/\u003e7. SOUNDBITE (Dutch) Frits Mulder, Frizz Restaurant owner, food critic for Cambodia pocket guide:\u003cbr/\u003e\"In Thailand tourists eat the food on the streets where it's quite good, but in Cambodia street food is basic and not really very tasty. That's why Cambodian food has a bad reputation. But when they come to a proper Cambodian restaurant many of them discover that they prefer Cambodian food to Thai food. It's less spicy so the flavours come through better.\"  \u003cbr/\u003e8. Mid shot of woman cooking pot of meat on street.\u003cbr/\u003e9.  Close shot of pot of meat cooking on street.\u003cbr/\u003e10. Close to mid shot of instructor showing various herbs to students.\u003cbr/\u003e11. UPSOUND (English) Hun Li Heng, Cambodia Cooking Class instructor:  \u003cbr/\u003e\"Ok this one everyone, they call it saw-mint because you can see this, outside here, it's like a saw when your cutting (demonstrates cutting action), so we call it saw-mint\"\u003cbr/\u003e12. Mid shot of instructor handing out more herbs to the participants.\u003cbr/\u003e13. SOUNDBITE (Khmer) Hun Li Heng, Cambodia Cooking Class instructor:  \u003cbr/\u003e\"Khmer people like to eat fresh fish, pork and chicken.  Everything in this market is really fresh so it's good for your health. Because Cambodian people don't have a fridge at home, everyday they buy fresh ingredients and they eat them straight away.\"\u003cbr/\u003e14. Close shot of hands mixing ingredients in bowl - reverse zoom shot of students and instructors. \u003cbr/\u003e15. Close shot of raw spring-rolls on cutting board. \u003cbr/\u003e16. Mid zoom shot of spring rolls frying in pan.\u003cbr/\u003e17. Mid shot of instructor mixing ingredients.\u003cbr/\u003e18. Mid shot of hands mixing ingredients.\u003cbr/\u003e19. UPSOUND (English) Hun Li Heng, Cambodia Cooking Class instructor talking to class:  \u003cbr/\u003e\"In Cambodia we use all our ingredients and we making paste. So everything mostly - or the garlic we normally - we grind it up because it produces flavours. It gives nice textures and nice flavours when we pound it.\" \u003cbr/\u003e20. Close shot of woman participant's face.\u003cbr/\u003e21. Close shot of cooked food being spooned into serving bowls.\u003cbr/\u003e22. Mid shot of instructor spooning food into serving bowls.\u003cbr/\u003e23. SOUNDBITE (English) Kathy Sattler, Cambodia Cooking Class student, Eureka CA, USA\u003cbr/\u003e\"Cambodian food has many different spices and flavours that makes it very exciting. And the texture of it is very interesting and because it's not all powdered and really made from the real ingredients makes it very good, very good, and very tasty and colourful, yeah.\"\u003cbr/\u003e24. Mid-shot of instructor chopping chilli.\u003cbr/\u003e25. Close-shot of instructor chopping chilli.\u003cbr/\u003e26. Close-shot of basket of raw vegetables.\u003cbr/\u003e27. Mid-shot of instructor teaching students in group.\u003cbr/\u003e28. SOUNDBITE (English) Scott Sattler, Cambodia Cooking Class student, Eureka CA, USA\u003cbr/\u003e\"We have powdered spices and we don't see the real fresh roots. And to grind them in a mortar and pestle and to smell the flavours released are just wonderful. And at the same time to have an opportunity in a class like this to get to know the cook and to get to know his Cambodian background and other people who are in the class make it a great adventure.\"\u003cbr/\u003e29. Mid-shot of students pouring coconut milk into bowl.\u003cbr/\u003e30.  Close-shot of students pouring coconut milk into bowl.\u003cbr/\u003e31. Close-shot of hands chopping fish.\u003cbr/\u003e34. Moving zoom shot of Khmer curry being put to cook on stove.\u003cbr/\u003e35.  Moving zoom shot of student putting curry to cook on stove.\u003cbr/\u003e37. Close shot of finished curry.\u003cbr/\u003e38. Mid shot of students eating meal.\u003cbr/\u003e39. Mid pan shot of students saying goodbye to instructor.\u003cbr/\u003eCambodian cuisine may not have the global profile of Thai or Vietnamese food, but it's certainly not from lack of flavour, sophistication or influence. \u003cbr/\u003eIt was in the Angkorian courts at the height of the Khmer Kingdom that many of the prototypes for Southeast Asia's most popular dishes were created. \u003cbr/\u003eNow foreigners too can learn the secrets of one of Asia's least well known cuisines.\u003cbr/\u003eAs in neighbouring Thailand and Vietnam, most visitors to Cambodia discover local food on the street, prepared and sold from the numerous outdoor restaurants and food stalls.\u003cbr/\u003eAnd compared to its neighbours, many tourists say that Cambodian street food is quite bland.\u003cbr/\u003eThat's because it contains few of the herbs and spices commonly found on the streets of both Thailand and Vietnam  \u003cbr/\u003eBut don't be fooled, says ex-pat restaurant owner and food critic, Frits Mulder, great Cambodian cooking does exist, but to experience it you have to visit a real Cambodian restaurant\u003cbr/\u003eThe best way to learn about Cambodian cuisine is in a hands-on cooking class like this one, offered to tourists by Frizz restaurant in Phnom Penh\u003cbr/\u003eThe class begins at the local food market where participants select the raw ingredients they will need to prepare a three course meal.\u003cbr/\u003eThe class learns the importance of finding the right balance of herbs and spices in Cambodian cooking\u003cbr/\u003eAll of the ingredients must be fresh, says cooking instructor Hun Li Heng, a former street child, who trained as a chef and discovered a knack for passing on what he had learned to others. \u003cbr/\u003eHe says that as \" Cambodian people don't have a fridge at home, everyday they buy fresh ingredients and they eat them straight away.\"\u003cbr/\u003eBack at the roof-top cooking school, students begin to prepare a Cambodian meal from scratch.\u003cbr/\u003eA popular dish across Asia and the world, spring-rolls are prepared as an appetiser\u003cbr/\u003eThey are served with a sweet dipping sauce made from sugar cane paste, garlic and mild chili.\u003cbr/\u003eAll of the ingredients are crushed together using a pestle and mortar which helps to bring out the flavours, explains Hun Li Heng. \u003cbr/\u003eAlthough the class lasts just one day, participants quickly begin to understand the effects of each ingredient, figuring out what substitutes could be made back in their respective countries, if they can't find taro root or galangal in their local supermarket. \u003cbr/\u003eThe many different fresh herbs and spices that go into Cambodian cooking produce  unique textures and flavours, says cooking class student Kathy Sattler, who is on holiday from California. \u003cbr/\u003eDespite many similarities between Cambodian cuisine and the food of its better-known neighbours, there are still some important differences. \u003cbr/\u003eKhmer recipes go back centuries - long before chili peppers were introduced in the region by the Portuguese. \u003cbr/\u003eConsequently, Khmer food tends to be less spicy than Thai food\u003cbr/\u003eBut the mildness of Cambodian food allows the full flavour of the ingredients to shine through. \u003cbr/\u003eIt's the freshness of the ingredients that makes Khmer food special says Scott Sattler. \u003cbr/\u003eAfter preparing the appetiser, work begins on the main course - fish amok, a Cambodian curry combining fresh water fish, peanuts and coconut milk.\u003cbr/\u003eBanana leaves are softened over an open flame and to be used as serving bowls\u003cbr/\u003eThe dish is topped off with a garnish of fresh herbs. \u003cbr/\u003eAfter every dish, there's plenty of time to relax and talk with the other participants as they eat their own culinary creations. \u003cbr/\u003eIt's an intimate and laid-back class where students have plenty of time ask questions and get to know 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