Floating, Blessings & Cooking

 

Chong Kneas Floating Village on Tonle Sap Lake

This morning we were able to sleep in and enjoy the excellent buffet breakfast at the hotel. Of note were the multiple variety of made to order noodle station, the banh mi station, and the crepe suzette station! We drove south towards Tonle Sap Lake, South East Asia's largest lake and part of the Mekong system, for a boat ride to visit one of the floating villages. We learnt a lot about life in a floating village, along with the fact that Mr Makara grew up in one! His family transitioned to land in 2005. He recounted how going to a supermarket was like heaven where you could pick any food you wanted and the air was so cool with air-conditioning. He was fortunate to be the youngest son, and thus his older siblings (6 of them) worked to send him to secondary school. He was then fortunate enough to win a scholarship for further studies and avoided conscription to be where he is today. His personal stories made the floating village come to life. Being low season, the waters were currently only 1-2m deep! However during the wet season, the lake could swell up to 12-14m. The village would then move closer to the mangroves for protection. 

The breakfast buffet

This was the soup noodle station. There was also a dry noodle station

Lush rice paddies as we neared the waterway

The ramp down to the water is super steep as we are in dry season

Our little boat

The water is not very deep!

This village has a church

Sometimes different generations of the families tie their house boats together

Um...there's a crocodile farm on one of the boats

Not as big as Australian ones but still decent sized

The houses are reasonably spaced out!

Next up was a visit to Wat Damnak Pagoda for a private good luck blessing ceremony performed by the local monks. I didn't know what to expect, but I didn't expect a fascinating Q&A session with 2 gentle and smiley monks! They took the time to ask about us and our time in Cambodia. They spoke English quite well and used our guide to translate long and in depth answers to our questions about their life and Buddhism. At the end of the ceremony, they tied a lucky red thread around our wrists dunked in holy water. The chat took quite a while and by this stage we were starving. It was lunch and then back to the hotel to escape the worst of the heat. 

The 100 year old temple

Our guide talked us through what we had to do and then took photos for us lol

Good luck blessing ceremony

Today's drink of choice. Dragonfruit shake and mango shake

Lunch for today. Yummy as usual

At 3:30pm we were picked up for a short visit to Satcha Handicraft Centre. They aim to support the handicraft community by helping with further training in the craft themselves, training rural youths, as well as other skills such as English, marketing, and business to encourage the artisans to be able to support themselves with their skills. It was lovely to see but it was HOT. The concept shop sold the items made by the artisans. You could appreciate the more modern and western influences on the designs compared to others we had seen at other shops. Some of the pieces were elegant and beautiful but they were so so pricey...

Different types of crafts were on display in different huts

Weaving

Wood carving

Rattan

We had a sunset to catch and so continued on to our Cambodian cooking class. We drove to the traditional Khmer home of Ron and Sina in rural Krobei Riel village. Ron took us around his farm and told us about his family and his crops. They had an ingenuous method set up to use cow dung for gas and for manure. It was rather heartbreaking when he told us that he would only get paid USD 0.50 for a kilo of his salad leaves. Ron and Sina were friendly and gracious hosts. The cooking class was well set up with all of us having our own cooking stations. We prepared 3 traditional dishes, samlor koko soup, beef lok lak and mango salad. The ingredients were prepped for us and Ron helped those who were in remedial cooking while Sina demonstrated in front of us. Mr Makara did the translating as neither Ron nor Sina spoke English! Grandma was on the side, laughing at us. It was as authentic as you could get. We had so much fun and it was nice to know that we could produce such tasty food! We ate our meal enjoying the sunset over Mr Ron's crops very grateful that we had to privilege to experience this. We also all agreed that we didn't really fish mint...because it tasted like fish!

Our driver finally got to relax

Mr Ron proudly showing us around. His spinach

Only USD0.50 per kg :(

His corn field. Planted only 22 days ago

Aprons on ready to cook

Sina on the right preparing the ingredients

The vegetables for our fish samlor koko soup

This would become a mango salad

Working hard!

How good is my beef lok lak

My mango salad

Our fish vegetable soup

Grandma laughing at us, but mostly at Heather

Our table set up to view the sunset

Enjoying our hard work!