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\n– – – – – – – – – – – – – – – – –
\n\ud83c\uddf0\ud83c\udded KEP-KAMPOT (Pepper Farm, Cambodia)<\/p>\n
*1. Kep Crab Market*
\n\ud83d\udccd Krong Kaeb<\/p>\n
\ud83d\udc1f *FISH PANCAKE*
\nTake out fish bones. Chop into a paste, add kroeung (spice mix), MSG, sugar. Smash till mixed. Shape into pancakes, deep fry for 3 mins.<\/p>\n
\ud83d\udcb8 10,000KHR\/$2.50
\n– – – – – – – – – – – – – – – – –<\/p>\n
*2. $1 Chef\u2019s Food Stall*
\n\ud83d\udc68\u200d\ud83c\udf73 Chef Pi
\n\ufeff
\n\ud83e\udd90 *STIR FRIED TIGER PRAWNS*
\nCut prawn face off, take out poop strand. Mix oil, garlic, green onion (chives) till fragrant. Put prawn in and lid on for 3 mins. Take lid off then stir. Add ground black pepper, special Kep sauce in, then mix. Sauce: MSG, sugar, chicken powder, chilly flakes, oyster sauce, sate sauce, milk, vinegar, palm sugar.<\/p>\n
\ud83d\udcb8 51,437KHR\/$12.50<\/p>\n
\ud83e\uddaa *OYSTER*
\nAdd crunchy powder, yellow food coloring, sugar, msg, chicken bullion, cream powder, and salt to water bugs. Squish to get the muddiness out and seasoning in. Deep fry for 5 mins.<\/p>\n
\ud83d\udcb8 32,097KHR\/$7.80 (12 Oysters) + 10,000KHR\/$2.50 (cooking fee)
\n– – – – – – – – – – – – – – – – –<\/p>\n
*3. La Plantation*
\n\ud83d\udccd Bosjheng Village, Krong Kampot
\n\u23f0 9AM- 5PM
\n\ud83d\udc81\ud83c\udffb\u200d\u2640\ufe0f Nathalie Chaboche<\/p>\n
\ud83d\udc68\u200d\ud83c\udf3e *FARM*
\nHas 20,000 vines, producing around 25 tonnes of pepper a year. Employs 300 people, half of which work for La Plantation full time. Fresh pepper is only good for 3 days after harvest, unless refrigerated, can extend to 10 days.
\n– – – – – – – – – – – – – – – – –<\/p>\n
*4. Kep West*<\/p>\n
\ud83e\udd80 *STIR-FRIED BLUE CRABS WITH GREEN PEPPER* \ud83d\udfe2
\nCut and clean crabs. Flour crabs in a mixture of pepper, chicken powder, flour. Briefly deep fry bell pepper, onion, green pepper. Deep fry floured crabs for 2 mins. New pan, put in oil, deep fry veggie, special 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.<\/p>\n
\ud83e\udd80 *STIR-FRIED EGG BLUE CRABS WITH BLACK PEPPER SAUCE* \u26ab
\nSame cooking, only sauce is different.<\/p>\n
Timestamps:
\n0:00 – 0:30 Intro
\n0:30 – 2:20 Eating Fish Pancake in Crab Market
\n2:20 – 3:05 Touring around Crab Market
\n3:05 – 4:26 Jumbo Tiger Prawn cooked by $1 Chef
\n5:43 – 6:31 Eating Jumbo Tiger Prawn
\n6:31 – 6:54 How a $1 Chef makes a Living
\n6:54 – 8:11 Potentially Dangerous Oysters
\n8:11 – 10:19 Harvesting Blue Crab
\n10:19 – 12:31 Visiting Kampot Pepper Farm
\n12:31 – 13:51 The Truth about Blue Crab
\n13:51 – 16:46 Blue Crab Cooked by $180 Chef
\n16:46 – 17:54 Eating Sponge Crab
\n17:54 – 19:16 How to Harvest Substantially
\n19:16 – 19:32 Bumper
\n19:32 – 20:01 Blooper
\n20:01- 20:37 Outro<\/p>\n
#BEFRSCambodia #BestEverFoodReviewShow #BestEverCambodianFoodTour
\n– – – – – – – – – – – – – – – – –<\/p>\n
*FOLLOW US ON SOCIAL MEDIA* \ud83c\udf10
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\u2764\ufe0f *SUPPORT OUR MISSION:*
\nPatreon\u2019s a platform that allows you to support us recurringly. Your contribution\u2019s an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys.
\n\u2705 http:\/\/bit.ly\/BestEverPatreon<\/p>\n
*VIP Patrons* \ud83d\ude0e
\nSusanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan.<\/p>\n
\ud83e\udd52 *ABOUT BEFRS:*
\nHey, I\u2019m Sonny! I\u2019m from the US but I\u2019ve been living in Asia for 10 years and started making food & travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.<\/p>\n
See any factual food errors? Please let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western POV, but more importantly, MY POV. It\u2019s not meant to offend any person or culture. Peace!
\n– – – – – – – – – – – – – – – – –<\/p>\n
\ud83c\udfac *CREDITS:*
\nDIRECTOR\/HOST \u00bb Sonny Side
\nDIRECTOR OF PHOTOGRAPHY \u00bb Tran Quang Dao
\nCAMERA OPERATOR \u00bb Dinh Tuan Anh
\nEPISODE EDITOR \u00bb Ng\u1ecdc L\u00ea H\u1ed3ng
\nCOLOR & MASTER \u00bb Qu\u00ed Nguy\u1ec5n
\nON-GROUND PRODUCER \u00bb Steve Dao
\nPRODUCTION ASSISTANT \u00bb Nhi Huynh, Chantal Bieger
\nCO-HOST \u00bb CO-HOST \u00bb Savi You (Khmerican Vlogger) YouTube.com\/saviyou | Instagram.com\/saviyou<\/p>\n
*LOCAL FIXER:*
\nLINE PRODUCERS\/FIXERS \u00bb Sopheak Moeurn, David Rivera Rojas
\nPRODUCTION ASSISTANT\/RUNNER \u00bb So Sokheng
\nCAMERA ASSISTANT \u00bb Sambrathna Te<\/p>\n
Selected tracks via Audio Network \ud83d\udec6<\/p>\n
*Business Inquiries:*
\n\u2709\ufe0f marketing@befrs.com<\/p>\n","protected":false},"excerpt":{"rendered":"
Thanks to BetterHelp for sponsoring this video! Visit https:\/\/betterhelp.com\/besteverfood to get 10% off your first month today! *FOLLOW US!!* \ud83d\udc47 […]<\/p>\n","protected":false},"author":0,"featured_media":815,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n