Name: Gordon Ramsay Cooks For Cambodian Royalty | Gordon's Great Escape
Uploaded: 2020-04-15T18:06:51.000Z
Duration: 7 min 59 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I've come to the end of my Cambodian odyssey.

Adverbs of degree

I've eaten dishes that were nearly lost, a good under Camaros rule, delicious delicacies born from necessity.

My venture is taking me to some of the remotest places I've ever seen.

Nice to see now back in Phnom Penh to cook my take on traditional Cambodian food for royalty alongside one of the country's top chefs.

This is a big Austin members of a family coming ministers kind of screw this one up.

The world is being held on 180 foot imperial barge that's gonna be sailing up the Mekong River.

He runs one of Cambodia's best restaurants.

So it's very exciting cooking the royal family is It's stressful.

Yes, it was way need to make it faintly damu Tonight he's trusting me to cook half the dishes on the traditional menu.

His food is some of the best in the country.

On a need to reach his high standard is gonna raise the bar.

So I have my shit together big time because I can't make myself look stupid.

Earlier in the week I met Suspect open on pens.

I asked him to come along and be my sou chef tonight.

Look at you I'm so proud of You know that I look, you look like a pro.

We're cooking for Cambodia's most important V i.

P's our old party of two princesses and a prince on my country Mentor Kitana is on board, too.

As soon as the boat gets underway, sir Peck and I get down to work.

My menu is inspired by the revival off traditional Cambodian dishes I've tasted on my trip.

Fisher mock a Cambodian curry on my take on the jungle desert.

Got this from the beehives mano Kerry trip for a princess.

My dish is gonna be served to royalty side by side with Lou Ming's so they have to be perfect tries.

You can swing a baby pig in this kitchen.

I'm starting with my version off Amazing amok dish.

Kitana taught me at the beginning of my week.

I've made a mistake with the first step, the classic Cambodian spice paste Thio.

I tried to salvage it in the blender, a pity it wasn't holding separating.

So I took it off last minute and blended it.

I'm adding the salvage paste to a Cambodian freshwater fish called snakehead.

Guests are sitting down and they're expecting faultless Cambodian cuisine.

You give me a time first before you give me time and I'll tell you like a match.

If Luis fast I had made then tough shit, we have to wait.

Looming beef kebabs and lemongrass skewers look great as they go out and they're hitting the spot.

Thankfully, the super has risen like katanas, please.

Mark got a lot of flavor, but that's something missing about it, because it compared to what we used to put more souffle like very light on this one.

A little bit more heavy after Gaetano lukewarm reaction.

I need to pull out all the stops with my next two dishes.

I'm determined not to let looming down a little bit of sugar, a little bit of salt, sugar and salt.

Next course I'm doing a curry inspired Pacific's teacher at the cookery school.

I'm sitting the pumpkin to give it a luxurious taste, and using chicken instead of pork balance of flavors is crucial.

Um, adding fish source of saltiness on depth.

It's been serving Lu Meng's exquisite aromatic rice wrapped in turmeric leaves, and I'm feeling confident, very, very surprised if this doesn't go down a store.

I don't see the happy See This morning my curry has been served with Roll Party Prince.

Tess Oh and princesses marry Yang on ballpark Debbie, But have I done enough to justify Lu Meng's faith in me?

It was well done because it was melting in my mouth.

I love it, and I think also some guests loving as well.

Justus have managed to pull it back by a problem with my last dish, the jungle inspired honey on rice dessert.

So the chance of getting this set now it's gonna be very, very I'm not too sure it will be ready in time, to be honest and the pressure has got to me.

I'm gonna start cutting the sticky rice it doesn't set.

Now you're screwed in the 35 degree heat the rice has barely set.

My jungle desert is my last chance that while the roll party I'm praying and not too soft, I've doctor send them out.

My twist on traditional Cambodian dishes side by side with one of the country's best chefs was a real tester.

This is the first time that I've experienced somebody bringing cuisine from the countryside back to city way have old regional cooking way.

Gordon, Show us tonight how it can be done only just held my own, but I'll be forever grateful to looming for the opportunity he's giving me tonight.

It was an honor to be in the kitchen, and I've had the most extraordinary week, Kitana told me.

Get out of town, Get off the beaten track and get into the countryside.

No one's had to deal with that level off crab and then start clawing back their roots and wanting to put stake in the ground because they can produce a bloody good food.

 I'm leaving Cambodia with a vast amount of knowledge, and I'm gonna tuck that away and use it to use. 

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

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