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 into a paste, add kroeung (spice mix), MSG, sugar. Smash till mixed. Shape into pancakes, deep fry for 3 mins.

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

🦐 *STIR FRIED TIGER PRAWNS*
Cut 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.

💸 51,437KHR/$12.50

🦪 *OYSTER*
Add 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.

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

👨‍🌾 *FARM*
Has 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.
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*4. Kep West*

🦀 *STIR-FRIED BLUE CRABS WITH GREEN PEPPER* 🟢
Cut 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.

🦀 *STIR-FRIED EGG BLUE CRABS WITH BLACK PEPPER SAUCE* ⚫
Same cooking, only sauce is different.

Timestamps:
0:00 – 0:30 Intro
0:30 – 2:20 Eating Fish Pancake in Crab Market
2:20 – 3:05 Touring around Crab Market
3:05 – 4:26 Jumbo Tiger Prawn cooked by $1 Chef
5:43 – 6:31 Eating Jumbo Tiger Prawn
6:31 – 6:54 How a $1 Chef makes a Living
6:54 – 8:11 Potentially Dangerous Oysters
8:11 – 10:19 Harvesting Blue Crab
10:19 – 12:31 Visiting Kampot Pepper Farm
12:31 – 13:51 The Truth about Blue Crab
13:51 – 16:46 Blue Crab Cooked by $180 Chef
16:46 – 17:54 Eating Sponge Crab
17:54 – 19:16 How to Harvest Substantially
19:16 – 19:32 Bumper
19:32 – 20:01 Blooper
20:01- 20:37 Outro

#BEFRSCambodia #BestEverFoodReviewShow #BestEverCambodianFoodTour
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🥒 *ABOUT BEFRS:*
Hey, I’m Sonny! I’m from the US but I’ve 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.

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’s not meant to offend any person or culture. Peace!
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🎬 *CREDITS:*
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
ON-GROUND PRODUCER » Steve Dao
PRODUCTION ASSISTANT » Nhi Huynh, Chantal Bieger
CO-HOST » CO-HOST » Savi You (Khmerican Vlogger) YouTube.com/saviyou | Instagram.com/saviyou

*LOCAL FIXER:*
LINE PRODUCERS/FIXERS » Sopheak Moeurn, David Rivera Rojas
PRODUCTION ASSISTANT/RUNNER » So Sokheng
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