|Setting out the chairs|
|For sale, no I didn't buy a one|
|Off to the market|
|Sticky rice parcels|
|Eggs of every sort|
|Pork skin (crackling) and sweets|
|Chickens, alive, dead and about to be dead in a few minutes|
|Pork (the whole animal)|
|Fish heads for a stew|
|The pig, the whole pig and nothing but the pig!|
|Chinese New Year cakes|
|Our Tiger fish|
|A beef filet|
|Fish sauces and products|
First it was learning how to grate taro and carrot the Cambodian way (not a lot different from the European way, but I have since bought one of the julienne graters).
Then the taro was sprinkled liberally with salt and mixed. It was then massaged quite well squeezing and kneading by doing this it exudes a milky liquid.
The taro is then washed 3 times to get rid of this, when the water runs clear it is squeezed dry and mixed with the carrot and peanuts, season with salt and pepper. They are then squeezed into little sausage forms ready to be laid in the pancakes.
This is the spring roll filling, it is vegetarian, my hand went up like a shot, can you add anything to this, yes was the reply shrimps, prawns, fish, chicken in fact anything you wish, but we always do a vegetarian dish for those funny people, Sorns words not mine.
Now the sweet/sour dipping sauce, I suppose one of the things that make a Khmer spring roll different.
You will have prepared your spring roll pancakes beforehand (or bought them), These had been made that morning by the kitchen staff, they are made from a mixture of rice and potato flour, mixed to paste with a beaten egg, add salt, sugar and enough milk to make a very thin batter.
We used this time to make the dipping sauce
Serve with the sauce served in individual bowls, topped with the slices of shallot and peanuts. You can fancy up the plate with sliced cucumber, tomato and shredded lettuce.
|One of the kitchen staff cooking for down stairs|
|The Banana flower bud|