Cooking Class Khmer 101

Today Mary-Jo and I went to a cooking class. There was one other student, Miate, a gal from Spain. David and Marie opted out (chickens) so it was the three of us. We each chose an appetizer and main course to make. We jointly collaborated for me to make Fried Spring Rolls and Khmer Chicken with Bok Choy and Mary-Jo Fresh Spring Rolls and Khmer Amok Fish. Mists chose Banana Flower Salad and a Vegetarian Curry. Our instructor was Chen Lee. We worked with some interesting herbs a root spices; Tumeric root, Galangal, Finger root, Kafir lime leaves, Asian coriander, and Chili pepper as well as the standard garlic, shallots, basil and onion. Vegetables included items like Taro root, Sweet potato, Morning glory, Long bean, bean sprout and Cucumber.
First order of business was a trip to the market, where Chen Lee showed us all the produce and varieties of meats; chicken, frog, snake, turtle, catfish, eel and more. The market was set up with rows of tables and each vendor sat in their spot on the table with their produce or meats surrounding them. Quite a sight for sure!
After the market we got bust cutting and chopping then grinding and mashing with a large wooden mortar and pestle before cooking.
Marie and David toured the town and managed to return just in time for lunch! What a feast!