Gordon Ramsay Cooks For Cambodian Royalty | Gordon's Great Escape

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in calories and easier to find.

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and often cheaper.

tamarind

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a similar tangy flavor.

Gordon Ramsay arrives in Phnom Penh to cook for Cambodian royalty alongside chef Lu Ming.

He prepares a version of fish amok, a traditional Cambodian dish.

Ramsay starts by making a classic Cambodian spice paste, but initially makes a mistake with the first step.

He attempts to salvage the spice paste in a blender after it doesn't hold together.

He adds the salvaged spice paste to the snakehead fish, hoping it will souffle.

As the guests are seated, Ramsay expresses concern about the expectations for faultless Cambodian cuisine.

He seasons the dish with a little salt, aiming for balance in flavors.

The souffle rises well, but he notes it is heavier than the traditional version.

Next, he prepares a dish using pumpkin and chicken, instead of pork, for a luxurious taste.

He adds fish sauce to enhance saltiness and depth of flavor.

The dish is served with Lu Ming's aromatic rice wrapped in turmeric leaves.

Ramsay feels confident about this course, believing it will impress the guests.

He serves the dish to the princesses and receives positive feedback about its taste and presentation.

For the dessert, he prepares a jungle-inspired honey and rice dessert, but faces challenges with the setting of the rice in the heat.

He expresses concern about the dessert's consistency and prays it has set properly before serving.

The dessert is served, and he receives compliments from the diners, who are surprised by his cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens