Cambodian Kitchen Memories: Khmer Crepes *Cancelled*

What better way to learn about cultures beyond our own than to experience it through food? Banh Cheo (Khmer crepes) falls into the category of special when it comes to foods that Cambodians love to eat together. This is a dish that, due to the various steps involved, invites a communal style of preparation.
Learn to make the light and delicate rice-based crepes. The turmeric-flavored batter serves as the foundation for a good Banh Cheo.
You'll prepare a traditional filling with perfectly seared chicken and shrimp before prepping vegetables and herbs such as mint, cilantro, and basil for crunch and color. A well-balanced Tuk Trey P-heam (fish sauce) will bring all the flavors to life whether dipping or drizzling. 
 
The final cooking step of Banh Cheo uses high heat and careful timing to produce the perfect filled crepe. 
 
On the menu

• Banh cheo (Khmer rice crepe with chicken and shrimp).
• Banh cheo tow-hoo (crepe with tofu).
• Tuk trey P-heam (fish sauce dressing). 
• Lettuce, cucumber, fresh herbs on the side.
• Coconut jelly dessert.
• Drinks will be provided.

Details

• Omnivores will enjoy this menu.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish, crustacean shellfish, peanuts, and soybeans.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

Class Policies