Cooking Lessons from Cambodia
My way of getting back to Cambodia without going too far away from home is to fire up the wok with some fresh ingredients, just how a lady once tough me.
We were visiting the Ankor Wat temple complex, going down one of the long dirt roads through the jungle, between temples. This little fellow crosses our path smiling and waving this hand written piece of paper: “Menu Lunch”. He was working for one of the hovels on the side of the road, where his mom and grandma worked.
Now, we were hungry and thirsty but also very weary of what might be hiding in the kitchen. So we did what any other normal person would do, we hand singled our way through the menu and setup our camera right in the kitchen.
Ladies and gentlemen, I give you a visual recipe for wholesome pineapple pork wok stir fry, just like grandma used to make.
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- Peel the Carrot
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- Peel the onion
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- Slice the carrot thinly
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- Dice the tomato
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- Dice the pepper
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- Chop the pork
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- Chop a third of a pineapple
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- Chop in small pieces
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- Chop the ginger root
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- Chop the green onion
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- Dice some garlic
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- Heat up the oil
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- Fry the garlic
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- Add the meat
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- Add the ginger
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- Add shrimp sauce
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- Add other mystery sauce
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- Stir Fry
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- Put the dish on a plate
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- Get some pre-boiled rice
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- The Result
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- 2 Minutes after
List of ingredients, guesstimates:
- carrot
- onion
- green tomato
- bell pepper
- pork
- pineapple
- fresh ginger
- garlic
- oil
- shimp/soy/fish sauce
- boiled rice as a side