Cooking class experience — learning Amok properly

I took a cooking class specifically to learn how to make Amok correctly. The instructor explained why kroeung lemongrass paste is used the way it is — something I'd never understood from just eating it. The delicate and herbal result when you make it yourself is different.

Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. We learned how a traditional home kitchen shapes the way this dish is eaten. The class ended with the meal and a glass of Angkor beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.