Cambodian dish

The GERES Biomass Lab (G-Bel), which works closely with StovePlus, invited the team to see live tests on Improved Cookstoves. Aware of their traditions, I knew that it would finish with a good meal. I jumped at this with enthusiasm, keen to take the opportunity to eat with the team. With my camera in hand and Charlie as my guide, he explained to me that the lab is one of the best equipped in the region. They are the only ones who can calibrate the LEMS process (Laboratory Emissions Monitoring System) in the region.

Meanwhile, the team is busy with calculations of the cooking time, others weigh the coal that remains after burning, another person is cooking…2 devices are tested. The Khros is quite recent (conceived in 2002) and is to be used in the cities and peri-urban areas. For the occasion the team tests a new design; a temperature regulator that permits one to control the heat from 0 to 3. For instance, the fish jammed between two grids will cook for 20 to 30 minutes on the second level to be perfectly grilled.  

When the tests end, the cook checks one last time the fish. The meals is ready and can now be enjoyed. On the menu: grilled fish, white rice, soup (carrots, turnips, chicken), grilled vegetables (peppers, cauliflower and beef). The aim is to place themselves in the same cooking conditions as the end-users. They bought the ingredients at the Russian Market, very near to the lab.  Mr Sokohn was the cook. He works as a laboratory technician and has been part of the team since 2010. Why was he the chosen one for cooking? Well, because he loves cooking and also because his curiosity pushed him to adopt a Khros and to train himself on how to cook with the device. That way, he could learn and discover more how to use the Khros.

Dinner’s ready! Under a palm leaf roof, 8 people look with excitement at the meal carefully prepared while talking about work and their weekend plans.