Cambodia’s $1 Seafood Chef vs $180 Seafood Chef!!

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🇰🇭 KEP-KAMPOT (Pepper Farm, Cambodia)

*1. Kep Crab Market*
📍 Krong Kaeb

🐟 *FISH PANCAKE*
Take out fish bones. Chop right into a paste, add kroeung (spice combine), MSG, sugar. Smash until blended. Form into pancakes, deep fry for 3 minutes.

💸 10,000KHR/$2.50
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*2. $1 Chef’s Meals Stall*
👨‍🍳 Chef Pi

🦐 *STIR FRIED TIGER PRAWNS*
Reduce prawn face off, take out poop strand. Combine oil, garlic, inexperienced onion (chives) until aromatic. Put prawn in and lid on for 3 minutes. Take lid off then stir. Add floor black pepper, particular Kep sauce in, then combine. Sauce: MSG, sugar, hen powder, chilly flakes, oyster sauce, sate sauce, milk, vinegar, palm sugar.

💸 51,437KHR/$12.50

🦪 *OYSTER*
Add crunchy powder, yellow meals coloring, sugar, msg, hen bullion, cream powder, and salt to water bugs. Squish to get the muddiness out and seasoning in. Deep fry for five minutes.

💸 32,097KHR/$7.80 (12 Oysters) + 10,000KHR/$2.50 (cooking payment)
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*3. La Plantation*
📍 Bosjheng Village, Krong Kampot
⏰ 9AM- 5PM
💁🏻‍♀️ Nathalie Chaboche

👨‍🌾 *FARM*
Has 20,000 vines, producing round 25 tonnes of pepper a 12 months. Employs 300 individuals, half of which work for La Plantation full time. Contemporary pepper is simply good for 3 days after harvest, until refrigerated, can lengthen to 10 days.
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*4. Kep West*

🦀 *STIR-FRIED BLUE CRABS WITH GREEN PEPPER* 🟢
Reduce and clear crabs. Flour crabs in a mix of pepper, hen powder, flour. Briefly deep fry bell pepper, onion, inexperienced pepper. Deep fry floured crabs for two minutes. New pan, put in oil, deep fry veggie, particular Kep West sauce, crab, basil, coconut milk. Sauce: cooking oil, fish sauce, dried shrimp, dried chili, coconut milk, coconut juice, garlic, chilly sauce, basil leaves.

🦀 *STIR-FRIED EGG BLUE CRABS WITH BLACK PEPPER SAUCE* ⚫
Similar cooking, solely sauce is completely different.

Timestamps:
0:00 – 0:30 Intro
0:30 – 2:20 Consuming Fish Pancake in Crab Market
2:20 – 3:05 Touring round Crab Market
3:05 – 4:26 Jumbo Tiger Prawn cooked by $1 Chef
5:43 – 6:31 Consuming Jumbo Tiger Prawn
6:31 – 6:54 How a $1 Chef makes a Residing
6:54 – 8:11 Doubtlessly Harmful Oysters
8:11 – 10:19 Harvesting Blue Crab
10:19 – 12:31 Visiting Kampot Pepper Farm
12:31 – 13:51 The Reality about Blue Crab
13:51 – 16:46 Blue Crab Cooked by $180 Chef
16:46 – 17:54 Consuming Sponge Crab
17:54 – 19:16 Tips on how to Harvest Considerably
19:16 – 19:32 Bumper
19:32 – 20:01 Blooper
20:01- 20:37 Outro

#BEFRSCambodia #BestEverFoodReviewShow #BestEverCambodianFoodTour
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Hey, I’m Sonny! I’m from the US however I’ve been residing in Asia for 10 years and began making meals & journey movies to doc my experiences. I journey to completely different components of the world, looking down and documenting probably the most distinctive meals every nation has to supply.

See any factual meals errors? Please let me know within the feedback. I am an enormous fan of attempting completely different, fascinating meals in every nation. My present is from a Western POV, however extra importantly, MY POV. It’s not meant to offend any particular person or tradition. Peace!
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🎬 *CREDITS:*
DIRECTOR/HOST » Sonny Aspect
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
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CO-HOST » CO-HOST » Savi You (Khmerican Vlogger) YouTube.com/saviyou | Instagram.com/saviyou

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LINE PRODUCERS/FIXERS » Sopheak Moeurn, David Rivera Rojas
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