An all-new class exploring the delicate aromas of pepper from Cambodia’s Kampot Province, whose unique climate and terroir give the spice a very special and complex character – Mother Nature’s own perfume. Christopher’s recipes will use Hong Spices’ premium white, black, and rare red peppercorns, organically grown on a 15-hectare farm in Kampot.
The floral notes of Kampot red peppercorns accent and enhance fresh sweetcorn amazingly well. Inspired by a Cambodian street snack, these kernels are pan-roasted until slightly smoky, then dressed with a coconut cream sauce, spring onions and a sprinkle of freshly ground red pepper.
2) Many-Mushroom Hot & Sour Soup
Comforting and satisfying without being heavy, this version of the classic Chinese soup stars a multitude of fresh mushrooms and tofu ribbons simmered in chicken broth, with sourness from black vinegar and a rounded, sweetly pungent heat from freshly ground white Kampot pepper.
3) Moo Hong
The southern Thai cousin of Nyonya hong bak, this recipe slow-braises pork belly and pork neck with Kampot black peppercorns, garlic, coriander, soy sauce and palm sugar into a luscious, intense and aromatic stew, perfect for spooning over hot rice.
4) Murgh Malai Tikka
This tandoori specialty is easy to make in an regular oven. Boneless chicken is steeped in a rich and fragrant marinade of crème fraiche, cream cheese, ginger, garlic, Kampot white pepper and other spices, then oven-grilled until velvety, tender and succulent.
Demonstration by Chef / Instructor
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home a Recipe Pack.