Exotic Street Food in Cambodia!! From Spiders to Rats!! (Full Documentary)
in this extended Cambodian food Marathon you’re going to witness the extreme side of dining in Southeast Asia Cambodia is a rapidly growing country with more of its population heading to big cities each year yet once you travel into the countryside you’ll uncover Generations old foods and recipes you won’t find anywhere else in this video I’m on a mission to discover the Cambodian foods that are pushing the boundaries of Countryside cooking these are maggots are you actually eating the maggots yourself yeah from hunting down okay I’m looking down into the hole this is what nightmares are made out of then frying up hundreds of tarantulas earlier the Tarantulas were looking quite scary now much less intimidating to visiting cambodia’s exotic meat farms oh my God that is wild but first something a bit more palatable Cambodian street food specifically a dish known as crab brain noodles in PanAm Pen’s Central Market do crabs have brains I think it’s a literal translation meet my food adventuring partner Soria a panen native who dedicates her social media to showcasing Cambodian Cuisine to the world over here she has a little bowl that’s not actually frams I believe that would be the boiled up crab fast while crab brain is the ticket selling name this bowl of noodles is full of surprises first the Bas layer flench bean sprouts and shredded Morning Glory then the carbs a handful of rice noodles now a parade of proteins two slices of steamed Pork Lo succulent roasted pork a fish cake and half a freaking pig toe next a dollop of crab brain followed by more Morning Glory banana flour and ceson flour finally Treasures hidden in the broth blood cake tofu straw mushrooms and okra and all of this costs only $2.50 I think we should try something from in the Bowl before we get to the Noodle okay how about that blood cake M that’s a good blood cake a bit solid and crumbly lovely texture and very salty it’s Savory it’s giving me tofu but then the more you eat it it’s a little bit Livery I would say you say is giving me tofu oh my God you’re so jenzy on the periphery here she has all of her food just laid out in the open you can look up here and see different sausages beef balls intestines unlaid chicken eggs a variety of different noodles this is what I like about southeast Asia it’s not even 8:00 a.m. and people are eating stuff like noodles for this what do you recommend we mix it up and just take a bite up and maybe a squeeze of lime a little bit of lime squeeze oh that’s a great flavor I can’t believe how much variety there is in here there’s like multiple different kinds of meats sausage there’s a random slice of okra I’m putting that back where I found it how about those toes basically half of a hoof right here cheers [Music] sure that’s awesome pig foot in the morning this is epic I think it’s very good it’s like fatty if you like that fatty collegey texture I am that fatty collegey texture that’s why you look young you don’t look 40 I’m technically 39 oh sorry soon we’ll dig our Chopsticks into bam pen legendary dry noodles would you say this is one of the top three most popular noodles in Cambodia I would say top one but first right now we’re in Central Market could you tell me a little bit about this place Central Market in Cambodia is known as Sai it’s basically a Heritage because this Market has been built during the colonial times in 1930s the Central Market was the biggest Market in Asia at the time of its grand opening in 1937 today it remains a living monument in PanAm pen with a striking 85- ft High Dome with four sprawling Wings filled with thousands of stalls and goods Seafood poultry fresh cooked sweet Savory whatever you crave Central Market is the place to find it let’s talk about what’s in front of us right now this is Hu in Vietnam cambodia’s neighbor to the east Hutu n Bang is a popular noodle dish that originated here in Cambodia and it’s known for its thin chewy rice noodles this is called this is a pluming Cambodian breakfast staple it starts with steamed Pig stomach a pork ball shrimp pork liver intestines wons noodles and bean sprouts all blanched and tossed in a bowl coriander and fried garlic join as flavor enhancers you can opt for a traditional gu with broth or get it dry with the broth on the side first I would recommend to put a little broth to loosen up the noodles all right loosen up guys just relax and then you want to put a little soy sauce then you can put this a little bit this is black pepper if you don’t like sugar then you don’t have to put it I want sugar for breakfast and my favorite is this pickle chili you eat it with every bite of your meat I do a little squeeze of lime for myself okay at some point do we eat the food so now we mix it all in oh my gosh the noodles look Immaculate they look perfect so I’m going to grab some noodles now cheers cheers and then you take a chilly and put it oh insanely spicy and sour when you bite it man you just get a gush of heat and extreme sourness I feel it all the way from my mouth radiating into my stomach and maybe even my small intestine so I’ve got some pork meatball give it a little bit of a dip in the fermented soy beans sauce let get a chili on there oh that’s really good this fermented sauce it’s not peanuts but it does provide a Nutty flavor very Savory a nice deep nuttiness but man taking on these noodles in the dry form it’s just my favorite because they’re not getting saturated in that broth they keep a nice firm texture to them and instead of soaking up the broth they’re soaking up the pepper and the sugar the fermented soybean sauce all that together the only thing we left to do is to cool it down with some bra clink ah that is a yummy broth is that a pork bone broth yes I live in Vietnam it’s not far from here and you can see some of the overlap between the two countries in the noodles in the fresh herbs in the different meat selection and in the broth the broth they’ve taken so much time and care it’s so fatty and Porky maybe a little bit of MSG always all the things that make life worth living exactly if you’re used to Noodles and pig organs for breakfast how about a more adventurous option soon we’ll be trying a porridge brimming with dozens of snails I want to back up though and ask a little bit more about this insane City you know years ago when I came here the first time maybe 10 to 12 years ago they called this the wild west of the East as cambodia’s capital and biggest city Pam pen has a population of over 2 million nearly 10 times bigger than the next biggest city CM re locals come here in pursuit of opportunities leaving the countryside in favor of the only major city that may offer them a new life this is our final dish in the market today right here we have a porridge with snails what are your thoughts on snails I love snails this is a pretty common ingredient so nobody here is squeamish about snails no our porage begins with bean sprouts Sawtooth coriander shredded banana flowers water lily stems and flowers what does it taste like pollen water hin and sespan flowers are two of the many edible flowers commonly found in Cambodian Cuisine the porrige purveyors add some white lead tree leaves a generous heap of snails and two ladlefuls of porridge with a few more snails on top I’m going to start with just the porridge itself and then work my way up to the snails wow I’ve been blown away it’s really good it tastes like the porridge was made maybe with a chicken stock it has a fattiness to it and then a ton of lemongrass poet so it’s a mixture of lemongrass cafea and different types of vegetables CL a spice paste that forms the base of many cimar dishes it’s commonly made by finely chopping cafir limme leaves gongal turmeric lemongrass shallots and garlic then grinding them together using a heavy mortar and pestle later today you’ll see this potent paste slide its way into countless cimar dishes I’m starting to think everything has C like do you have K ice cream but first those nails are calling my name that’s all gun I love it it’s a very comfort food this is like it’s winter I’ve got it cold I’m like babe go out and get me some snail porridge please those snails have such a nice texture to them they’re a little bit chewy but not super chewy it taste like they’ve been braised or boiled for a while until they become a little bit more tender those are some of the best snails I’ve ever had in my life wow this is $2 most of the food in the market I would say is Affordable why do you think it is that food prices are so cheap here in Cambodia well I think it’s more affordable because the ingredients are already easily found you know it’s all local ingredients Cambodia offers abundant and diverse sources of food tropical fruits like durian mangoes bananas and coconuts aromatic herbs like those we saw piled into our C in regards to protein there’s the typical poultry beef and pork but you can also find insects and sometimes even some grilled rats part of our Focus today is the impressive range of prices that you can find in PanAm pen when it comes to street food by the end of today we’re going to be going to a restaurant that has a menu item that costs $330 wow that’s a lot that’s insane especially in a country where the average yearly salary is less than $1,500 that’s basically 2 to 3 months of somebody’s income is that something that people in Cambodia would ever be able to afford the answer is waiting for us at a restaurant known as malice with the most famous chef in Cambodia and his special roasted pork recipe but first cambodia’s controversial national dish known as amok when we talk about amok we often refer to fish am a thick Curry being steamed in their balaf with cream and lemon crass paste celebrity chef Nack is known for venturing across Cambodia in search of traditional recipes bringing them to the international Spotlight through two award-winning cookbooks right now we’re at a local eery about to make aoke the recipe starts with familiar K ingredients lemongrass garlic shallots turmeric Wild Ginger gongo and caffier Lime Leaf joined by coconut milk and water all swirling in a blender some people will argue that this is or that it isn’t the national dish of Cambodia would you say it’s a national dish not yet aoke is controversial because it was never actually officially voted as the country’s national dish rather it seems the influence of traveler’s taste for this unique Delight pushed a to this position deciding on what should be our national dis I think it’s still in the progress because you know why it is so difficult because there are so many and so different and so diverse too the chef cracks two eggs in a tray beats them and pours in the flavor packed smoothie he enriches it with sugar chicken Boolean powder fish sauce fish meat and more coconut milk next the cooking vessels Square banana leaves are pinched into little bowls with toothpicks the chef lays down the foundation with Julian great Marinda leaves and he fills each bowl with the prepared mixture why do Travelers coming to Cambodia think the national dish of Cambodia is Amo because it has all the components that make Cambodian food are very different to other the fish especially waterf provide a lot of protein to Cambodian in Cheno for many years and then the coconut cream and the presentation steaming in the paral leav is also something that Cas do the steaming hot amoke cups receive a final touch with even more coconut milk a shot of palm oil Julianne cafir Lime Leaf and bell pepper time to dig in what we best do is to go all the way to the bottom and what I expect to see is the leaves at the bottom oh yes we supposed to paste the lemongrass paste but also the the sweetness from the coconut cream cheers oh my God I am blown away everything you said it’s so accurate it is so fragrant I just love the aromatics in order to get food to taste good in the US 90% of the time they add butter mayonnaise or cheese something that has a lot of calories and this is so fragrant so aromatic you just taste it all the way up to the top of your head with those amazing herbs inside I love it let try with the rice let’s try with the rice the coconut cream it’s so creamy it’s making that fish so soft and tender and then even just those thin strands of cafir Lime Leaf offer a different zesty freshness on top that’s interesting cuz they’re using very powerful flavors here but they’re all working together like The Avengers this is what we call harmonies of flavors and this is one of the biggest component when it comes to Cambodian Guin the foundation of Cambodian Cuisine is built on the chim’s 2,000-year-old culinary Heritage which heavily relies on rice freshwater fish coconut milk fresh herbs and spices over centuries Cambodia has assimilated dry spices Curry and chili pepper introduced by Indian and Portuguese traders while pastry and fine dining elements were learned from French colonizers certain countries have done a great job marketing themselves Thailand has patai or tamam Vietnam has the BMI or the so what separates Cambodian food from the surrounding countries if it’s a technical answer I would say it’s Unique to us so you know our neighboring country been using almost the same ingredients but not necessarily all ingredients that we have in go ahead enjoy but we also have food really so much based on the regional seasonal and people cook a lot from the memories in a family our parents May teach us the same ways of cooking but not necessary that the siblings produce the same dishes that the difference is help me to would love to explore more well listen I finished my Amo cup how you’re looking there oh back at home oh okay no you watch cheating you ask us questions and you keep eating oh yeah that’s why I love this show I get to interview and then just eat the whole time from here we’re going to one of the most expensive dishes that we could find in Cambodia cuz we’re going to be trying a pig that’s roasted whole that cost $330 the high-end restaurant malice celebrates Cambodian traditional cuisine by using solely fresh organic ingredients with no chemical seasonings or marinates which means for better or Worse no MSG the captain here culinary author Hospitality entrepreneur and multi- international Award winner Chef lumang hello put there how are you I’m very happy to be here I’m very good I got to say initial commentary this is perhaps the most compact rotisserie Pig I’ve ever seen in my life it’s very small but my wife always says good things come in small packages why did she say that prior to my arrival the pig was marinated with soy sauce chicken powder sugar and black pepper then it was slowly roasted for the last 3 hours I’m curious about the size is it a suckling pig yes we call a muy pig is about 7 and 1 half month the reason for that side is because the best part of it is the ski I know what you’re talking about not only did this piglet only ever drank mother’s milk but its mother only ever ate highquality organic plants like banana trees and potato leaves the result exceptional meat quality that needs minimal preparation to shine so we’ve gone on to the next step here you’re putting on a sauce yeah it’s a to make it more can continue layer and layer to make the caramel oh my God this sounds amazing while the piggy continues to roast and base with layers of K seasoning Chef lumang is whipping up a food that could compete for cambodia’s national dish it’s nicknamed Cambodian Ratatouille the locals know it as C Sam Coco in the old days we call Sam it’s a good idea to show in a pot Chef lumang stir fries some pork ribs with oil and gr then he adds a splash of fish sauce a hint of fermented fish and palm sugar next long beans pumpkin young Jackfruit papaya and Cambodian eggplant join the party lumang lets it boil until it softens before adding even more ingredients chunks of fish meat meringa leaves and vegetable hummingbirds followed by chicken powder finally C coconut milk enriches the whole [Music] pot oh my gosh it is very gorgeous all right I’m going to start with the fish M very different experience from the Alo of course not creamy but just a nice thick Savory stew the fish is very delicate very dainty I love it I’m going to try the pork rib now m m oh I love that texture a little soft but a little firm it’s got enough bite to it you can peel it off of the bone I love how aromatic and fresh and just powerful the flavors are so far in everything I’ve eaten today that’s the K I’m starting to think everything has K like do you have K ice cream coming too maybe next time I’m curious about your perspective on how the traditions of food in Cambodia have changed throughout the last 100 years especially through the Chim Rouge the Chim Rouge regime took over Cambodia 4 years immediately after the Vietnam war with the aim of establishing a classless society they implemented extreme policies including the abolition of private property and urbanization they destroyed religious sites burned books historical artifacts and led the largest genocide in cambodia’s history the history of the food started from the K Emperor traditionally is very simple the G is a big influence by Indian during the French prising days the gome coming in so this is continually grow up to the camaru but deing that a lot of recipe been developed without a choice nor more luxury product so they cook from the courtyard so that’s some of their recipe is not about loss it’s also create I think that’s a a brilliant perspective a perspective I’ve not heard before yeah it’s not about loss it’s just that through time no matter the time period changes have taken place there have been influences for various reasons and the cuisine has evolved and changed into what it needed to be at that time yes you are eating for surviv and today we are eating to enjoying amazing thank you for your answers right now here we go oh my gosh okay I’m excited so he’s going at the neck and he told me previously step one is to just remove the skin and just go for the skin that’s not just skin that’s skin that’s meat that’s everything there’s not much left under that cheers oh my god oh it’s like butter this is some of the thinnest pig skin I’ve ever had it is so thin absolutely thin and crispy it disintegrates in your mouth and then it’s just like a pork wagu underneath yes you’re right this Perfect Blend of protein and fat melting on my tongue if I die tonight I’ll be like at least I ended on a high [Music] note oh I really can’t believe it the meat’s almost sweet naturally sweet I got to say top three maybe top two pigs in my life maybe top one it’s a real good pig you know usually pork they have that Porky after taste but this one is just like Smooth it Mells in your mouth one time I had a suckling pig in wjo and it looked amazing and then I took a bite and I was like thanks one bite’s good it was just so gy but this is just something truly magnificent so how much of it is its mother and its good Cambodian DNA and it pure diet of milk and how much of it is you well the key ingredient 80% are important so we finishing it nicely because it would take a few hour like this to roast is very important for us to do you need to take your time with it this is a rib I mean come on this is wild I can’t believe it I’m curious how is it possible to have a $330 entree in Cambodia the whole pck yes $380 over doll but even you’re going to share with 10 people so it’s like your medium and average price for dinners the important is they want to be surprised or their family or their guest they will offer thing like that for a memory like instead our big birthday cake and this is the birthday cake super cool since the last time I was here it just seems like Cambodia and panan Pen especially is just growing like crazy there’s highrises sprouting up everywhere it just seems like there’s been a lot of economic growth it seems like this would be part of that from the time that you’ve been involved with malice have you seen more premium or high-end restaurants popping up in panen it is more and more especially the last few years the people are looking for that type of dining experience it’s not only the food it’s the whole ambient the story we already pass the survival um stage people are looking into not only it to fulfill our stomach but the experience the memories but also the learning the culture that’s why we an experience that people can learn about Cambodia through the food angle [Music] beautiful next we’re trying every bug dish we can find oh my God this is the biggest cricket I’ve ever seen and hunt down and cook up venomous tarantulas for ourselves to uncover the story behind this tradition of extreme eating we drove an hour away from cambodia’s Capital to a town named skun known locally as Spider this place is Infamous for its distinctive practice of consuming tant us but first we’re warming up to cambodia’s love for insects with a beef dish that includes a healthy heaping portion of ants this is my favorite meal you’ve had ants before hell yeah I also used to get the ants before meet Trey mom mob an aspiring local filmmaker who will stay by my side no matter how scary this journey gets did you buy these hands or did you collect them yourself did youell name she go find it herself are you kidding me you picked these ants yourself she said her oh now it’s adding up these are the red tree ants that jaw has for us today a long time ago in Myanmar I went deep into the countryside we got these ant colonies from the trees then they would Shake It Up over hot steel it would kind of burn the ant’s legs off and then they would fall into a basket but how were the ants caught here they have the bucket with some water you have to shake them so that it fall into the basket that’s millions of deaths one cow 1 million ants right here for this meal how do you know it one cow that’s a good point it could be 1 million cows let’s just say two let’s okay to prepare this traditional dish she starts by mining garlic then frying in a pan of hot oil until it’s golden brown the beef is cut into bite-sized pieces and add it to the sizzling garlic do you cook with ants often yes she often cook the ants and she said that it delicious next oyster sauce MSG chicken Boolean powder and a pinch of sugar are mixed in setting the stage for our protagonist or should I say antagonist anyways I’m talking about the ants you’ve had this type of dish before yeah it’s so many thing in your mouth almost like the whole ants colony in your mouth like you eat the whole family and the whole culture I love it let’s eat a whole ant culture now one thing you have to know about Cambodian food in general is that every dish is accompanied by rice now I want that full hit oh my God that is so many ants and AEG Cambodian cavard wow I’ve never had anything like that to me when it comes to eating eating insects ants are like a level one type of food level one they’re not really challenging you don’t have to psych yourself up to eat it it’s just ants it’s just many families of ants nothing special right you know the live ants are very sour something between a green apple and a lime here they’ve retained some of that sourness but they also have a very earthy flavor I got to say it is a distinct peculiar taste it’s pretty wild ants represent just one of the many types of insects J has been dealing in as a bug seller for over two decades she done this since she was like 5 years old her daily roue includes purchasing insects from local insect hunters and gatherers then preparing them to be sold at a nearby Market her mom used to sell this stuff so when she got married she start this business as well there are crickets silk worms and water bums but the item the highest demands the Tarantulas I myself I’ve seen tarantulas before for sale I’ve seen them at markets but I’ve never actually seen somebody hunt them down and that’s what we’re going to be doing today except that mhm if they bite you especially in the wrong place you could die I mean I would like to encourage you to give it a shot I will absolutely 60% chance 60% go hunting for tarantulas before risking my life to hunt these formidable spiders I want to learn more about the local fascination with insects so I’m jumping into jaw’s kitchen to witness her daily routine processing and preparing almost 100 lbs of insects that will soon be sold at a nearby Market welcome to the bug kitchen crickets silk worms and water bucks all of her bugs are prepared the same way involving crunchy powder MSG chicken bullion and sugar right here we have our water bug basically the biggest edible bug that you’re going to find in Southeast Asia aside from the tarantula she takes a huge batch and she puts them into the oil that is some fiery hot oil one thing you might not know about water bugs is they can actually bite you or give you a nasty sting luckily their stinging days are long over but later at the market I’m going to be giving it a try welcome to the bug Market which uh as it turns out is less of a market and more of a bus stop where Travelers can choose from an array of unusual items for their road trip this is silk W it’s the war that produce silk wow you’re like a walking Wikipedia look at you looks like it’s been cooked already let’s give it a shot cheers interesting oh it’s like a crunchy leathery outside coat and on the inside it’s like a green pea paste this one is my favorite really it reminded of my grandma really she love this stuff every time she travel she always stop and buy everything I used to ask her before when I were young how it’s like in for regim the Kam rou she said that back then if you can find Cricket or any kind of insect you eat them wow yeah because there’s nothing else to eat consuming insects in Cambodia was common in the late ’70s during the Kim roues control when many people fled cities to the countryside this is the biggest cricket I’ve ever seen widespread famine forced cambodians to seek sustenance in the least likely of places sweet salty crispy too and very crispy though the hardest times have passed the practice of indulging in these little six-legged Delicacies hasn’t faded why do you think people are still eating bugs today when they don’t have to you personally well personally I think it’s all about nostalgic feeling of what you used to eat and how important of it to your life right now of course you grow old you have more option but your mind keeps thinking oh that exotic I remember it I want to eat it again this is a water Buck it is like layers and layers of wings and keratin is there a proper way to eat this where I’ll enjoy it take out the wing sure I’ll take whatever I can take out I will take out the Heart part of the head so far we’re removing almost everything it’s fantastic now let’s put in our mouth all right yes mohol smell kind of like a Lor Lor to me it has a very strong perfumey kind of Appley taste to it like fruit the texture it’s like 10 layers of rice paper it’s good for your teeth oh I bet you’re so chewing [Applause] gone nailed it oh last it’s time to hunt these venomous arachnet despite this place’s ordinary appearance one wrong step here could lead to serious trouble a lot of people don’t really know where tarantula hang out at least I didn’t I thought maybe they hung out in top of the tree yeah maybe in the top of the tree or the corner of an attic but we have just come upon a tarantula hole that’s about an inch and a half wide to extract the spiders we’ll need the help of a professional Hunter that’s where Miss AI comes in When It Go in it normally use the web to close the hole oh should we take a look step one she uses a shovel to dig near the hole she’s got to be careful though cuz the last thing you want to do is destroy the tarantula’s soft fleshy body if somebody getss bitten in the wrong spot what’s the worst that can happen it’s possible to die right yes there is the dying case from it have you ever been bit of course you get bitten before okay sorry however when you get bitten normally in their belief spit on it yeah with prayer H and now how deep are they usually she said it depends sometime it can go very deep sometime um it’s not too deep so anywhere from 6 in to 18 ft is right now she might have killed them already oh my God unfortunately it was struck by the shovel and it looks like it’s deceased do we count this as a w when it’s dead you cannot sell it oh really yeah yeah fortunately there’s another tarantula tunnel a few steps away she’s coming with the shovel digging around the periphery of the hole okay she’s going in with the stick right now and she’s making a sound the sound is is used to coax them out oo golden it’s coming it’s coming oh it just crawled out of the hole it’s right here just sitting here what’s it doing it’s the baby hatched babies oh it’s hatched babies hatched baby they are at least for 500 baby in there as you can see okay I’m looking down into the hole this is what nightmares are made out of this is in saying what do you do in this case do you try to collect the babies normally they would not dig them down this month is the hatching season so maybe another month from now since this tarantula is currently watching over her 400 newly hatched spider babies Miss arri decides to leave it [Music] undisturbed after a bit of digging poking and coaxing the spider out using her tribal spider call Miss arri successfully locates another tarantula this time the spider is found clutching an egg sa now that she’s caught it she grabs it she picks it up from the sides she’s going to use this knife here to cut the fangs so with the fangs removed this goes from a deadly tarantula to just a spider can’t hurt us now the other great news is that we’ve acquired this a tarantula egg sack why is that great news well because they like to eat these [Music] Raw it’s fantastic I’ve been told these sacks contain unhatched spider eggs and they’re considered an absolute delicacy that money cannot buy however the true nature of their contents will soon be revealed [Music] [Applause] [Music] hunting for today is complete and soon we will follow the Journey of these tarantulas to a wholesaler but first we’re headed to her house where we’re going to be trying out some tarantula egg sack that is a sentence I thought I would never utter in my life ma’am we just came back to your home we’re about to enjoy some nice tarantula eggs level n I’m going to open it I’m going to stretch it open oh my god I’ve never seen anything like this it’s so many baby tarantulas oh my God where are the eggs this one hch already but you can still eat them I want to see her please C she’s grabbed one it’s a little baby tarantula it’s only been born near moments ago hatching from its giant egg sack she said she don’t want to eat the I knew it I think you were trying to trade me I think I’m on a prank show she just doesn’t like the taste of the raw one thank goodness you know my whole rule is if locals eat it I do and if they don’t why would I let see what’s behind door number two eating freshly hatched baby spiders oh wow well it’s just not on the menu for our Village Hunter okay that’s gross door number three the final egg sack instead to ensure they don’t go to waste oh my God yeah no these guys will make a protein BR snack for her chickens I got to say I’m feeling a little bit conflicted on one hand I was interested in the fact that you could eat tarantula eggs it seemed like something that people rarely have the opportunity to try on the other hand I’m partially relieved that I don’t have to eat anything at the moment but we are instead going to be eating the biggest tarantulas that we can find we caught a lot today and you and I are going to eat them I’m ready let’s do [Music] it we have finished the hunt the Tarantulas we caught on our hunt we’ve brought here but you may notice there are a lot more tarantulas here that’s because this woman is a tarantula wholesaler this is her gig every day she’s bringing in tons of tarantulas she’s cooking them and sending them out in fact just moments ago a man pulled up on a motorbike and he brought this box is it Amazon Prime no oh my God each tarantula here fetches a price ranging from 20 to 75 cents depending on the size given that Miss soyan sells thousands of these spiders daily she’s running a pretty substantial business what happened I may beat her she got bit how [Music] as you saw what we were hunting you’re supposed to take the fangs off she said some of the hunters forget it just turns out someone could still be bit by this namely her or me earlier when I piled up 50 tarantulas on myself I thought I was safe but she’s been handling spiders for so long she told us earlier that these days when she gets bit she just gets a little bit of a bump no big deal from here she’s going to kill it oh so she gives it a good squeeze and that is it that is how you 86 a tarantula been very quick efficient wild and Slightly bizarre to see so here’s the fun part of the show where I do what the locals do after washing the spiders it’s time for some spider seasoning they’re coated with a mix of crunchy and creamy powders MSG chicken bullion a bit of food coloring and sugar to prevent their legs from breaking during the frying process she carefully places them on a dried Leaf setting the stage for the final cooking step and now she’s putting them in the hot oil I’ve never seen anything like this I got to say earlier the Tarantulas were looking a lot more intimidating quite scary now much less intimidating from here we’re going to fry these tarantulas for 10 minutes and this is going to be our final course of the day but first an appetizer Cricket soup CRI soup CRI soup in a pot of boiling water she Begins by adding fermented fish paste a staple condiment in local cooking she follows this with the giant crickets along with MSG sugar and a dash of salt next cucumbers mushrooms and peppers are added along with the generous helping of local herbs then everything simmers together until it’s perfectly cooked or uh cooked as perfectly as crickets can be time to eat if a fly lands on the dish does it become a garnish you know more protein maybe it’s one thing to eat fried crickets they’re just crunchy these are stewed crickets a lovely broth it’s not crispy though very papery it’s hard to chew through it’s like eating fingernails I’m not sure about the cricket it’s a bit chewy that being said it’s a lovely dish now she asked you to try the tangula level she did really handle these with care mine still has eight legs it’s not been busted apart please would you like to share with us all right now okay I was going to ask but she’s showing us let’s just go for it she starts with the legs that’s actually pretty good that’s like candy the legs are very crispy okay did she just eat the head oh boy why do I keep looking inside why did I bite it in half I got to say mentally a bit of a hurdle slightly challenging but the flavors this is the best tarantula I’ve ever had in my life better than a lot of places that I went to it’s fresh it’s crunchy it’s Savory it’s sweet I can’t believe it I kind of like it okay flash back to me 7 years ago trying to eat a tarantula yeah it was BR it was not that good I was suffering I like it I like it I like it I like it I like it this is me now having my last bite and that was a butt bite I would eat another one nice hypothetically on a different timeline no I’ll eat another one here’s what I’ve just realized the spiders that foreigners get tourists don’t have a standard of how a tarantula should taste so whatever they get served they just accept it and they go ew wow it’s a tarantula they make their Instagram video they get out of there but this is for the local person with a refined pet the legs are the best part it tastes like there’s a candy coating on the outside they’re very crispy I got to say I’m very impressed well done I know tarantulas are a Timeless food they’re food that go way back and it’s part of subsistence living you know it’s survival food these days it’s survival food that can still taste quite good as these two but my question is 50 years in the future are people still going to be eating this kind of food in [Music] Cambodia we have been eating this for very long time we will continue to eat it however it’s getting less and less the number of it because it become popular for Cambodian to eat these things so people keep looking for it further and further and further away she doesn’t know whether when it will be all gone wow this is something you never really hear about cuz you hear about things like over fishing they don’t have time to replenish there’s too much demand but she’s saying here the demand for insects is so high that one day it may be the case that there are no more insects yeah for it doesn’t apply to just talas natural C animal are getting harder and harder it seems that a dark day may be upon us in the future where we no longer are able to freely and easily eat tarantulas but what we can do is appreciate today and appreciate that right now we may live in the Golden Era of insect eating so we should appreciate it while it lasts cheers [Music] these are Big bowls of rotten fish it’s called prohawk and folks in Cambodia absolutely love it I’m on a mission to see how this controversial food is made and I’ll be trying a level 10 praw so rotten it’s covered in maggots but first a Meal made of fish that are not so rotten it’s calleda ch it’s basically Cambodian Ceviche Ceviche yes last time I had Ceviche I did lose a lot of weight but I was pretty sick too I was in Peru that was sidewalk made this is homemade I’m looking at this lady I trust her don’t tell her anything of what I just said fresh fish crunchy veggies peanuts and a ton of lime juice these are the foundational elements of today’s meals where do these fish come from Ceviche usually utilizes ocean fish to dodge Health scares like parasites and bacteria this is actually right from the Del instead we’ll be using fresh water fish from a nearby lake to ensure the safety of those dining preparation is crucial first hitting slices of raw fish with lime juice to kill lingering bacteria then there’s the flavoring add chicken bouan sugar lemongrass fried garlic shallots basil MSG roasted peanuts bean sprouts long beans and fish sauce mix it all up and give it a little bit of a squish could you show me how to eat it right now we’re joining a meal with Chum and sangong ah okay I saw the rice I thought there might be more steps I can pull that off cheers joining today’s daring food Adventure Cambodian amican Savvy a culinary Explorer at heart sharing Chim Cuisine with the world but more on him later M oh yeah I’m instantly in love the fish is firm it’s got some nice bite to it Super Fresh coriander there’s chilies there’s nuts there’s fried garlic M this is outstanding it’s got a nice bit of sourness to it a little spicy kick oh my gosh there’s a lot of different textures and flavors going on here it is a texture sensation how do people feel about eating the raw Lake fish though here they don’t worry as much because they have floral gut bacteria that is a lot more uh robust yes a lot more robust I’m working on my gut bacteria as well this for breakfast 10 out of 10 the view is not too bad either I believe we’re on approximately the third floor the houses are very high up maybe 30 35 ft right now it’s dry season it’s not rained in a long time and the water levels are very low but when it’s the rainy season how Wild does it get here how high is the water getting it can get really deep and water flows very high he said it actually comes up about 12 ft we’re at Kong fluk where thousands of residents call these towering stilt houses home which season do you prefer the dry season or the rainy season uh by he said it’s better for them to make money during the rainy season you know you have more boats Fish and everything it’s so a lot more abundant and I’m curious the local diet how much of it is fish so because they live on the water most of their diet is fish meats and other things like that are a lot more expensive their transportation their houses their food this is a culture that lives and dies by the Ean flow of the nearby lake T leop cambodia’s largest freshwater lake our main mission today is to learn more about this food called prohawk it’s a rotten fish dish and I assume that making it into this rotten form must be some way to preserve it long term exactly but preserving it comes at a cost and the cost is that this is a very smelly putrid pungent fish some people can’t even bear or stand the smell you think it stinks we say it’s ch Chine which means like it’s a stinky good like the way stinky cheese might smell good I will be the one to be the judge of that soon but not only is the lake offering Abundant Life like fish I saw in the corner you had a big container a giant dish of what looked like snakes they’re known as black rat snakes basically they are water snakes it’s a regular part of the diet around here found nowhere else in the world this species is a true gem you want to grab one residing exclusively as part of the tonel sa ecosystem you got to choke up a little bit try to get it behind the head okay okay it hit me it hit me get it right behind the head you got yeah yeah yeah there you go there you go it drew blood it drew blood these water snakes lack Venom glands and fangs so if they happen to bite you take comfort in knowing you won’t die at least you probably won’t in fact these snakes are generally docile and tend to avoid confrontations with humans uhoh they’re joining forces so if you do get bit consider yourself very very unlucky right now look they’re holding hands or yeah something they’re being friendly to each other soon this violent snake and his family will join our final meal that’s the one that bit me who’s biting who that’s right now unfocused on the profol Qui a mere hour’s drive away from our current whereabouts why is the pulsating nucleus of local life the market if you can’t spot this punch and paste with your eyes you might want to try following your nose to the unsophisticated and uninitiated the smell is rancid and repulsive the best part it’s readily available just like this it’s not fresh at all well prak is basically fermented fish it’s salted and kept inside of wooden barrels anywhere from a couple months to all the way to 3 years that’s wild we’re not talking wine or kimchi here we’re talking about fish protein it’s the Beloved Cambodian condiment used to elevate every dish it touches ma’am you are a dealer of rotten fish bean to put it more bluntly can you introduce to me the different types of prw you have first of all starting with this one it’s it’s made with a local fish called King and it’s been aged for about a year this one is made with a A Fish Called TR which I believe is snakehead fish it’s been aged about 8 months it’s a little bit more pungent to be fair they’re all pretty pungent this appears to be the most smooth you could almost just scoop it up like a some vanilla ice cream this is the same fish it’s aged about 5 months it’s brown a little bit more fine so it can be used in dipping sauces interesting I’m getting notes of burnt Tire rotten fish toil fungus the variety of prah Hawk and its price hinge on factors like its ingredients the rarer the fish the more expensive the praw exact I bet the dolphin praw is crazy super super rare there’s also an array of preparation methods with some truly unexpected twists offering an extra protein punch guaranteed to challenge even the bravest of bellies this is how she knows that this is the good stuff right now I’m warming up with a pro Hawk that’s been fermenting for an entire year you know what’s happening next I bet we’re going to try some P raw yeah I’ve eaten raw P you’re a brave man I didn’t mean like that raw I thought you meant like in know like a sauce no we’re going to eat it straight out yes no Cheers [Music] [Applause] [Music] Cheers wow so the salt is very prevalent so much in fact I’m chewing on crispy salt crystals yeah you can feel the salt granules in there it’s got an interesting texture it’s kind of Mushi obviously very much like a paste the fish flavor is very strong it’s very strong I’ve had many Achi Cheese Board in my life it is uncanny how similar that is to blue cheese even in the texture of it sometimes blue cheese can be kind of crystallized and have little crunchy bits in it I wouldn’t mind a little bit of wine to go with it right do you have any wine maybe a Chardonnay that was intense but this is still Level One a praw by the end of today you and I are going to be trying a prohawk that’s so old rancid and rotten it’s the pride of this one Village woman who is making pwk at her own house and what I’m told is that is swimming in maggots oh my gosh I think we eat both from the market we have returned back to the Riverside Village to This Woman’s home this lady is the queen of pro hawk in fact she has made the most extreme Pro Hawk that you will find anywhere in Cambodia does she eat the maggots how do the maggots help with the recipe do they make it taste better I have all these questions and more but first let’s start at the beginning of the brah Hawk making process right here we have some Moonlight garami these women make quick work of these fish ping their bodies keeping the meat and discarding the bones after deboning batches of fish are thoroughly mixed with salt ensuring every piece gets a good coating the salt acts like a natural preservative keeping things safe and making the flavor pop next the fish bask under the sun’s Rays for a full 48 hours this crucial step is what sets her prohawk recipe apart from the rest giving it a uniquely firm texture and an unmatched depth of flavor at least that’s what she would say after Sund drwing the fish is smashed and put into a jar or Barrel where the fermentation process continues there it’s left to age anywhere from 3 weeks to 3 years transforming into a local culinary treasure or what may be a not so nummy nightmare for me these are maggots is this part of the aging process she says that you know it’s natural when there are maggots on it because the ones that don’t have maggots they mix some kind of chemicals in it wow that is a wild point of view so right here I mean this is solid it doesn’t even resemble anything we saw at the market earlier though she says that she doesn’t make her bwk like that that’s mushy she just knows the way she makes it say much more desirable this looks good there’s one small problem I don’t see any maggots in it oh my god dude there’s hundreds of maggots I’m un sheathing the most maggot infested prw that there is here on this property oh those are some big maggots come and take a look at this Savvy wow they literally have burrowed and made little holes into the prw um so when you look at this and you see the maggots and they’re crawling around the top of the prw what does it make you think what does it make you feel she says that it doesn’t disgust her at all as a matter of fact us we that come from outside we see this and we’re disgusted by it but it’s totally opposite for her are you actually eating the maggots yourself yeah by yeah she basically you pick up you don’t wash it because if you wash it it removes some of the flavor so you just manually pick out the maggots manually yes I think you needed tweezers this is level 10 braw no doubt yes I think we give it a try I don’t think we have to eat a maggot but we can say that we’ve eaten maggot infested Pro hi quick question is it safe for me to eat a maggot or two it’s my doctor eating a maggot or two isn’t generally harmful if they’re ingested accidentally however it’s important to consider the source of the maggots if they come from unsanitary conditions there’s a risk of bacterial or parasitic infection so while a maggot or two might not hurt you it’s crucial to consider these factors for safety great so what I learned from that is if we eat it accidentally it’s fine Cheers [Music] Cheers well it’s much more like a gluey paste hold on your doctor so wow it really has a rancid taste to it yeah this one tastes much more pungent because this is made from the fish bones yeah it tastes bones it tastes like the guts of a fish that have been rotten that are very salty I can kind of see why the mag are into it if I was a flyer or a maggot I’d be like jpot that was really intimidating officially now we can both say we’ve had Mega infested food not many people can say that from here her prw is typically distributed to markets where she can earn about $2 per pound but at home she turns this pungent ingredient into some treasured Family Recipes right here we have that beautiful Savory rotten fish that everyone loves so much made into kind of a a Patty yes with a little bit of pork this is prog Ang here’s how it’s made start with a generous portion of prw and parrot with pork chopped together with lemong gongo garlic chilies sugar chicken bullion and MSG then chop it down to a gooey fine paste is this a common preparation for pro well this one has pork in it that’s not typical only uh people that are a little bit more wealthy they can afford the pork nice but typically showing off a little bit today that’s right smear that rotten fish goo inside of banana leaves and Grill it over blazing hot charcoal allowing the flavors to melt and intensify Cheers Cheers oh my God okay no I give me some niice holy sh oh it’s very powerful Oh I thought it would be more like a mey experience it’s pure salt you only need a little tiny bit we overdose so I’m going to take a little bit of it and just kind of shmear it on the rice and then maybe even some veggies on there too little uh Bean little carrot cheers Bingo that I like so I guess the mistake I made when I took that bite was thinking that this is going to be my protein source for the day clearly not this is almost like a flavoring agent when it comes to trying to create that very deep Savory Umami flavor whenever I eat food that have that Umami that’s when it hits the spot it’s comforting to me exactly so I want to get a little bit more into your story you were born in Cambodia but then you moved to the USA yes during uh the K Rouge and po times my dad was in the opposition’s Army and uh he was in danger of uh being [Music] killed uh my parents they fled to the Cambodian at and I was actually born in a refugee camp on the Thai [Music] side I was only about a year old when I landed in the US and I lived there for most of my life what inspires you to come back to Cambodia for a long time my parents suppressed the memories of here I didn’t know anything about my past because by then I became really whitewashed and back in 2016 I was just curious I came with my parents to Cambodia and when I got here I just felt at home here like I just felt like everything seemed so much clearer to me my history and from then on I just made it my mission to learn as much as I can and try and put Cambodia on the map by making these YouTube videos has part of your experience since you’ve come back involved eating a water snake remember those pesky water snakes the ones that attempted to assassinate Savvy well here’s how they cook them up first exact Revenge swiftly and humanely the snakes plunge into hot water water before shedding their skins One Last Time meanwhile the seasoning a mix of palm sugar salt MSG chicken bullion garlic and a hefty dose of chilies marinate the snakes skewer them up and toss them on the grill over a blazing fire until they coke through guys I got to say this looks amazing well done joining us for our Chim Countryside meal the queen of prw and her husband earlier today you were bitten by the water steak look bandages on your hands now you have the ultimate Revenge that’s right but before that right here a PR goop they call it B hu tow what’s that mean raw oo this is probably going to be another level of intensity that we haven’t experienced so far today raw prw gets chopped add into the mix lemongrass and chop that too then chilies garlic and sugar all chopped together add peanuts if you’d like and chop even more finally add lime juice then serve with veggies and r do you want to smell she said it smells delicious she was Swept Away you typically dip like this oh okay so I’m going to take I don’t like cucumber so I’m going to take a carrot get a little bit on there cheers similar flavor profile but with that little addition of sourness yeah it reminds me of in Vietnam that eat fermented shrimp and it’s purple and it smells like athletes foot and it’s br noodle but then you eat it and then you wash it down with some herbs and you fresh in your mouth and then you want to go back for more and that’s what this is like and I think today spent a big education for me when it comes to this mysterious and controversial food because it would be easy to look at the maggots crawling on it and to judge it prematurely the truth is this is not really as much of a food as it is kind of a seasoning of huge potent flavor provider that’s meant to be mixed with other Foods what do you think this compared to the grilled br oh man it’s tough It’s like asking me to choose between my two children how could I ever do it right here the water snake that’s the one that bit me who’s biting who that’s right the preparation is interesting they put it on a skewer I love the shape of it the trouble though is that the snake is so small that it has a lot of Bones and a lot of ribs so you have to go from the top and heal the tenderloin cheers that’s pretty good it’s kind of chewy SMY salty and this is actually something that you would typically eat with a beer absolutely they put a nice sweet salty marinade on it it’s a little bit spicy this is like some of the best snake I’ve ever had I’m telling you the countryside cooking in Cambodia is like next level people really know how to work with simple and frankly exotic slightly strange food like this tastes dang good dude I ate my whole snake you know I’m curious life here is very different than other parts of Cambodia especially with the water situation right now the water is very low boats can still get through but just a couple at a time in the rainy season the water’s coming way up in general living here in this Riverside Village what are the biggest challenges in your daily life so when the water rises it’s just makes doing everything a lot more difficult you can imagine that you know you don’t have any dry land to be on and uh just moving things around just much much more difficult do you have to take a boat to get around from your house they actually do cuz there’s a load of motorbikes around here too so where do the motorbikes go during the raining season yeah they have to send it to high high ground and just keep in our garage so about 5 months out of the Year wow there’s a lot of people that live in this Village Up and Down the River Bank what is the idea of success for people here he’s just saying that some people they want to do everything they can to get out of here to look for a different life for you what does a good day look [Music] like she said it’s not about the money or or the success it’s about the family as long as her family is happy that’s a good day for her that’s beautiful because no matter how ambitious you are or what you’re chasing that’s really all that matters in the end next my team and I have traveled all the way here to a remote Farm in Cambodia just to witness this country’s shocking alternative animal agriculture this is a giant bamboo rats and soon you’ll learn how rat Farms like these could potentially save the world but first we’re starting with a bizarre delicacy known as brain soup and the brains are the least weird thing about it in the Philippines they call it Balo but these can be found in many different parts of Asia what do they call it here M I’m going to stick with ballute the pig brain is seasoned with black pepper and a secret vegetable broth then steamed for several minutes you spend a lot of time in Cambodia have you ever seen a breakfast like this never next needle mushrooms are added to bring a crunchy texture to the dish also softening the blow for the next exotic Edition a fertilized half-developed duck embryo how it works is they let the egg develop for some period of time sometimes to let it get really formed where it’s basically about a day from kicking through that shell and starting its life M Savory nice little salty broth good in the morning mhm but um I guess we should get to the real deal though yes it’s apparently supposed to make you smarter because you know pigs are pretty smart right pigs are super smart if you eat pig brain you’re going to be as smart as a pig someday okay let’s go for it m interesting texture very mushy I like the contrast of the very creamy brain with these nice kind of crunchy mushrooms but then we also have this this is very developed I see a head a neck a vertebrae some feet feathers let’s try it out my face wasn’t show it but I like it it’s good this was the perfect appetizer for the food we’re going to be trying today cuz today we’re going after alternative Meats meats that people don’t typically consider to be part of their normal daily diet you know everybody eats beef chicken but what about a duck fetus what about rats from a rat Farm it’s not typical that’s not typical at all so later in this video we’re going to be going to a rat Farm to see how the rats are raised and how they taste but first sundried frogs this is going to be a nice little appetizer for us because soon we’re headed to a frog Farm where they have frogs about 10 times this size typically the frogs are gutted then marinated with a mixture of fish sauce soy sauce sugar MSG chili and garlic before suying for 2 days then they’re plum in the fryer when you drive around here especially in the countryside you’ll see vendors selling sun dried frogs it’s not always the most appetizing they’re kind of mummified and stuck in some mid jump position but here the way they’ve kind of spiced it up and given some life back to it looking very [Music] nice oh it tastes quite delicious kind of reminds me of Jack Link’s beef jkey a little bit the Teriyaki flavor true if you gave this to someone they would not identify it as frog I can see myself packing a bunch of these and going for a hike and breaking them out and eating them like beef jerk I think this is a good sign because from here we’re headed to a frog Farm where we are going to have a multitude of frog dishes are you ready I’m ready not only will I be trying frog meat at a frog Farm but shockingly our Countryside chefs will make a dish that includes frog eggs I was completely unaware that we were going to be eating frog eggs today but first an awesome amphibian appetizer shared with the farm owner Som hang this is quite the welcome meal right here looking very nice yes he said yes I’m told it’s a stuffed frog but then it looks like just a torso where did the legs go cl cl it’s the body they stuffed it back into its body yes holy cow talk about shoving your foot up your ass to prepare this dish the Frog feet are removed the thighs are separated from the body these thighs including the bones are then finally minced and combined with minced pork next a traditional cam herbal paste known as K Glass noodles and roasted peanuts the ingredients are thoroughly pounded using a mortar and pestle this blend is then used to stuff into the Frog’s torso before making its way to the grilling station this is a very popular Cambodian dish very quintessential and Cambodian people love frogs at every restaurant you go to you’ll see stuffed frogs on the [Music] my oh my God I got to say I’m pretty conflicted really cuz this look like a big beautiful bite you know it almost looks like some glass toodles with meat but then when you bite down you’ll quickly notice that there are many many sharp bones inside you just want to Chomp down and chew really good what I usually like about protein is when you have like a big old turkey drumstick or even a chicken drumstick that doesn’t happen here all that being said the skin on the very outside of the Torso that’s really nice the K is what gives it that sort of scent totally almost like lemong grassy floral scent the K has been the theme of this trip so far it is like the heart of seasoning or adding flavor to Cambodian food you own a frog farm this should be sacriligious I mean you can’t get high on your own Supply so how often are you actually eating frogs so he said that because he raises frogs he actually doesn’t eat it much previously a construction worker soman was inspired by success stories in the Frog farming industry then he decided to start his own I kind of want to get into the process and I also want to learn the reason that you’re doing this why you want to have the farm but also why people in Cambodia want the Frog meat each pen houses frogs at different life stages frog life begins when the female lays eggs and the male fertilizes them soman separates the resulting eggs from the adult frogs and in just a few days tadpoles emerge after 30 days they lose their tail and they turn into little frogs and then they move them to the next pen for 3 months they’re nourished with a diet of rice and egg yolks until they reach Market size he started with about 30 pairs now he has over a th000 pairs then males and females are placed in separate pens marking the start of a new life cycle these are the males let’s pick one up so people can see it okay all right wow take a look at this guy huge he weighs over a pound I assume the most profitable aspect of this business is selling pairs of frogs to other Farmers for breeding purposes what is the difference between an eating frog and a breeding frog it’s not much difference it’s just some you keep longer so that you can sell breeders and others to eat you get about $3 for a kilo of frogs versus uh pigs you get about $50 oh wow very interesting so perhaps this will be a trend that continues into the future you know Greta tumberg she’s out there she’s upset cattle are releasing flatulence but frogs don’t fart I don’t think no I don’t see any Bubbles and so perhaps this could be a future meat source for the world we could be having frog barbecues instead of K barbecues yeah or both or both together if you thought these male frogs were big he picked it up wait until you see the ladies oh this one looks huge often almost double the weight of the males oh wo it’s very slimy with some tipping the scales at as much as 3 lb but these beastly Beauties reach Peak Mass when they’re carrying eggs are these giant females being sold for food they will buy them to eat them but typically they won’t because they’re so expensive four times as much cuz you and I are going to be eating some females in a giant frog stew I’ve never had a pregnant frog yeah and I are they all pregnant I don’t want people online to judge me yeah they’re all pregnant they’re all pregnant for this recipe certain parts of the Frog like the head skin and guts are set aside leaving the body legs intestines and another soon to be revealed part for cooking Begin by placing garlic delongo keer lime leaves and lemongrass into a pot season with salt chicken bullia fish sauce and sugar then add the Frog pieces and boil for the final flourish stir in pickled lime onion some chilies and kulantro to enhance the flavors this is more what I imagined when I thought eating frog in Cambodia big old chunks of hip quadricep calves forearms some biceps and then of course there’s also some skin like the wait is that skin that’s egg that’s the egg holy this is epic this is wild one frog has about how many eggs you think maybe 10,000 you speak English this whole time I was talking so much behind his back joining us friend and fellow frog farmer Chia chonda oh wow I feel like this frog got a Brazilian butt lift that’s satisfying big meaty fleshy soft succulent tastes like chicken I think it’s something between chicken and fish it’s got like that bold thick meatiness of chicken without all that flakiness of fish and the broth here is what really shines because of the Pickled limes gives a nice sour punch oh that’s a great flavor I always say for people who are trying to be a little bit more adventurous with their palette I mean this is like a 1 out of 10 on the craziness scale that being said this right here I have no idea about these would have been laid shortly and soon those would have turned into tadpoles have you eaten this before but have you eaten this before he now he’s just saying what he’s this guy doesn’t know English you know what I’m saying no I knew it [Music] very fatty kind of sticky not a lot of flavor I thought it would be more swampy or something has a weird texture slightly mushy sticky and fatty but mainly it absorb the delicious flavors of the broth it’s really good actually I think it’s pretty tasty I like it how much to open a frog Farm I think I’m in do you think it takes less energy to raise a frog than to raise a cow yeah AB through most definitely okay I think this is a groundbreaking discovery we have one guy in Cambodia says it takes less energy to race a frog than to raise a cow for me that’s good enough me too but that’s frogs and not everybody wants to eat frogs there’s another alternative rats when you hear the word rat the words food or dinner are unlikely to follow these creatures are associated with city streets sewers and perhaps a plague or two but what if rats were raised in conditions akin to cattle fed on a select diet similar to that of pigs or chickens the result would be exactly what you see here a across various parts of Asia rats aren’t just seen as a survival food but as a genuine delicacy to learn more we’ve come to a Countryside rat Farm in Bantam bang could you go get your fattest rats where this farmer is Raising over 1,000 rats under careful controlled conditions oh my God that is wild mu CHR has been involved in Rat farming for over a decade I thought New York City rats were like the biggest of the big cuz I assume they did steroids in the sewer but this rat is big bulky it has large drooping balls they call it prang which is generic term for rats he was first inspired and intrigued by the rat Meats he tried in Thailand while spending time there as a construction worker you can pet it but just stay away from its mouth how heavy do you think this rat is a kilo and a half a 3 lb rat this rat probably has an eating disorder most of his customers are either rat Farmers food vendors or people who happen to catch his flashy rat billboard as they drive by what is the process of raising the rat from a little baby rat to a monster like this they set up the areas for the rats to do their thing intercourse after about 25 days or so they have their babies and then in about 3 months they get to about this size and that’s when they can sell them and they feed them a combination of corn rice stock pig feed old pizza crust anything that’s available however if you thought these rats were big wait till you see what else he has in store he grabs it by the tail it looks ridiculous it’s so huge this is a bamboo rat typically found in self-d burrows near bamboo thickets can I hold it bamboo rats need only 3 months to reach their adult size breaking the scales at 6 lb earlier he told me if it’s going to bite you point its face towards the ground so the question is how do I know if it’s going to bite me you say when it opens his mouth oh okay which I cannot see from this angle I’m guessing you can sell the bamboo rats for a lot more money right why not just raise these giant bamboo Rats the these are more expensive and most people won’t buy it too expensive to expensive for the average Market we are sadly not going to be eating one of these today I’ve had this in the past I’ve had it in a hot pot I think I even had something like this in Nigeria but today I want to focus on that common rat you ready I’m ready to prepare the rat the farmer first employs a unique method to remove the fur using a hot wax in Li of hot water the wax isn’t cheap but the results are impressive every last hair is removed which is important since we’ll soon be eating the prized rat skin think of it like a mini rotisserie pig is that a common technique employed he learned on YouTube no way after waxing the rat is cleaned and its appendages and innards are removed now they’re ready for marination the marination is a blend of crushed pepper shallots garlic MSG chicken booo H sugar Chinese black bean sauce and oyster sauce all thoroughly mixed before being applied to the rats from here the rats will be cooked two ways course one roasted rats secured inside a roasting net then placed inside a sweltering clay pot over charcoal for hours until the fat renders down and The Delectable rat meat becomes juicy a little star some history it smells like chicken th meat a bit fatty and freshly roasted can I just grab it by the leg sure or you can grab it by the tail which is stuck to its body thin pig skin on the back it does look like crispy [Music] cracklings wow this one is kind of Juicy that’s ridiculously good it’s actually really good it’s very fatty tastes like it’s almost been caramelized by roasting for so long and then here we have the actual backstraps the tenderloin M oh yeah it’s slightly dry but with like a slick of oil on the outside let me hit it with this country sauce that is a ripe Tamarind paste with chili peppers and vinegar that’s good I almost can’t believe it’s red it’s so tender it’s like falling off the bone I mean this go beyond like survival food if I lived in the country I’d be like oh my God is it rat night tonight please especially in batong it’s a special treat to have rat even kids love it I guess the reason people get disgusted in the US is because their interactions with rats are in the city they eat trash and they’re scurrying around in dirty areas but I guess growing up I had pet rats for a short period of time so I thought they were cute and coming to the countryside it just made sense that it’s not like a a dirty repulsive animal especially here it’s farm raay and the way he’s roasted it with time care and precision it’s good it’s really transformed it into something that you wouldn’t believe so that was our roasted rat now we’re going to try for course two grilled rats each rat is clamped between two wooden steaks then grilled over charcoal resulting in crispy skin imbued with charred flavors I’m going to peel these wood skewers or clamps off of here I mean the skin is so fatty it’s literally sticking for the skewers just like pork skin wood the tail you can eat it that’s a bit much really he eats the tail yeah oh God it’s mostly it’s very Tous a lot of Bones the skin just peels right off I mean this is like five star Country Side cooking right here it’s just dripping with fat in oily goodness I can’t believe it bro wow world class rat that’s that’s freaking good it’s almost like too much fat it is so juicy and fatty so probably I do prefer the roasted one a bit more right you’re running out a lot more of that fat but with both I I literally I cannot believe my taste buds right now I feel like I’m being deceived I am very surprised I’ve eaten a lot of rat but mostly field rats rats from the countryside but they’re nowhere near as as fatty and as juicy as they yeah they’re basically homeless rats compared to these [Music] exactly at the beginning of this episode I was speaking on how rat Farms could potentially save the world there’s a big problem out there climate change people are upset about cows they have flatulence and somehow that’s making the Earth hot and so what some people think we should do is eat less cows or eat less meat in general but I say rats could save the world because rats are much more efficient as a means of producing meat or protein for people my question to you sir is do you think it is a lot more efficient regarding resources to raise a rat for meat than to raise a cow so actually used to raise cows he said that raising cows requires a lot more effort a lot more time they create a lot of bowte the difference is that rats breed very fast it takes up a lot less room and it’s a lot more efficient to raise rats here’s the problem my American brothers and sisters are I hate to say this they’re disgusted by rat meat they find it very puding and so right now you have the chance to speak directly to my audience and tell them why they shouldn’t be revolted by rat meat if you raise the rats properly you don’t going out and catching rats somewhere you don’t know where it’s coming from so you don’t have to worry because this is meat just like any other meat it’s healthy just as if you were raising pigs and plus it’s delicious they eat natural food soury corn rice that is legit so you don’t have to be worried about it try rat and you typically eat rat with beer Cambodian beer I win what’ you win a hangover a can let me see yours you won too we won an extra can of beer we want a free can cheers here we go we should drink tonight next we’re going to Coastal province of K taking on this country’s shockingly affordable Seafood here in order to hire a chef it costs only $1 but we’ll also try Seafood prepared by K’s most expensive Chef I’m not sure that they can do a 100 times better than what we see here our mission begins with a quick breakfast in the seaside crab market where a local vendor is making up some fish pancakes first the meticulous task of deboning these tiny fish and if you’re going to live in k then Seafood handling skills like these are a must so ke was actually back in the early 20th century a place where the French Elites and the Cambodian Elites would actually come and vacation here because of the beautiful pristine beaches so after the kand Rouge it sort of died off a bit but recently it’s been gaining popularity again here you’ll find a lot of local kand people coming not only to hang out at the ocean but also to come to the KE crab market which is known for its fresh seafood under the forest of steady sharp blades the fish fillets turn into a fish paste getting ready for some seasoning this is actually called P which means minced fish they mash it up and they mix it with gr this is probably one of the most popular fish treats or fish food the flavorful fish paste is shaped into flat discs then bubbling oil turns them into a peeling golden fish [Music] cakes W it’s interesting because that fish they start out with very tiny and I believe they fry those but you know there going to be a lot of Bones this is a way to get the most oomph out of such a small bony fish that’s right the flavor is almost kind of mey it’s not especially fishy at all no you don’t taste a fish at all it’s actually got kind of a slightly sweet and a little bit salty not too salty and then a little bit of tiny spice to it I like it is this something people would usually snack on alone no typically this is eaten with rice I wouldn’t consider this a breakfast food this more something you would eat for lunch or dinner Savvy is a Chim American blogger who brings Cambodian Cuisine closer to the world through his YouTube channel by the end of today he and I will get a taste of K’s most valued treasure the blue crab and I’m talking a lot of them but before that there’s much more to discover at the seafood market one thing that’s really special about this place is the fact that you can buy raw seafood and someone will cook it up for you for very little amounts of money to get a meal cooked is as cheap as a dollar our next move from here is to tour the market take a look at what they have to offer find some raw food and have it cooked up by a local okay inside the seafood market you will not find exotic sea creatures imported from all corners of the globe but what you will find is 100% locally caught and that’s why it’s so cheap the seafood cooking options are many Stingray crabs full big and absolutely tiny snails and blood cockles and fish of all shapes and sizes they also have some of the biggest shrimp I’ve ever seen they’re like this big that part right there some say they even taste like lobster are these Cambodian shrimp special yes those come from the deep ocean so they’re much tastier they’re sweeter and more plump and bigger these are jumbo tiger pra inhabitants of the Indo Pacific ocean known for their potential to grow up to 1T in length Chef P here is about to turn them into a mouthwatering dish and she’ll perform this feat for only $1 soon will discover how she manages to turn a profit at such a remarkably low price $1 is not a lot of cash so how many meals are you able to crank out in one day she Begins by cleaning the PRS removing their heads and debing them too next she expertly stir fries them with oil and garlic until the meat is perfectly firm she adds a Touch of ground pepper her secret sauce and she finishes with a handful of spring [Music] onions oh man this one’s so big so I typically will rip the head off there’s like a lot of good stuff in [Music] there oh yeah all that head fat that’s pleasurable the head is full of that head butter it’s a very rich flavor that comes from that melted down tamale the organs that are inside the head this one I had a fat head if I was a shrimp oh man there’d be a lot of head fat then we move on to the body oh my gosh cheers oh my God yeah that’s nice you took the whole thing down it’s a two biter if a shrimp requires two bites it’s basically a lobster at that point mhm it does tastes more similar to a lobster than a shrimp as far as the texture goes it’s got a nice springy texture to it super meaty was absolutely slathered in that sauce it tastes faintly like a chili sauce mixed with a ketchup it’s like a Cambodian Sriracha it’s a little bit sweer it has a mild um chili flavor but not really spicy no not spicy at all it’s certainly not a preparation I’ve seen anywhere else in Southeast Asia this it’s very big very plump and very satisfying but our other dish the oysters now ordinarily I’m very excited to eat oysters these I’m not super excited to try I will tell you why soon but first let’s talk about prices now you might be wondering how PE makes a living if she’s selling scrumptious dishes like this for just a dollar it all comes down to volume and speed customers present the seafood and she works quickly to crank out a meal rinse and repeat up to several dozen times per day so each day she makes about 30 meals on a so each day she makes about $30 well we’re about to get one more on the books let’s do it as a side dish how about something a little more daring oysters are you have to be careful they have to be kept at not room town here they clean it off in warm water put it in a plastic bag then let it sit in the ambient heat which is about 90ยฐ a lot of people eat these is raw yes I had some last night that’s like playing Russian roulette with your guts he you only live once and you only die once as well these have been grilled for safety reasons and then they put some stuff inside basically when they Grill it they base it with Tong which is basically fish sauce vinegar sugar garlic and chili peppers and then they top it with some uh fried Chads oh that sounds great should we try some [Music] cheers right it tastes delicious it’s super Savory you can taste that fish sauce immediately and then you get the amazing smell texture and taste of those fried shallot it’s like the best way to spice up your meal honestly I can eat a whole tray of these myself like I love oysters for me it’s theong that combination is very Cambodian I haven’t seen that sauce anywhere else really it just reminds me of like Cambodian Seafood this was a great start to the day but from here we’re going to actually try to find the most premium Seafood that they have in K this is awesome there must be 200 crabs in here and after that we’re going to find the most expensive chef and compare their food to this but first we we have to get ourselves some [Music] crabs just 100 yds away from the crab market you’ll find the Pier from which the market sources most of its Seafood it’s still early enough in the morning that we get to see when the fishermen come in and offload their catch for the day a lot of that includes fish but it also includes the specialty of this region I’m talking about the blue crab each day a fishing Bol May reel in 20 to 30 lbs of blue crab adding to the collective Daily Harvest of 5 tons along the entire Cambodian Coastline that is a lot of crab around this time the fishermen they go out they set their traps and then early in the morning they’ll come back with the traps full of crabs and then she comes these ladies act as a sales people for the wholesalers that come from the market she works with one specific boat she must have a trusted relationship with that boat they know how much crab they bring she tries to sell them for the best price and they kind of work together hand in hand that’s exactly right what’s interesting about this place is the fish the seafood it all comes in here before it heads to the nearby Market where we already were this morning so if you take the extra work to come here you can cut off all the people at the market and get the best dibs on the best quality product that’s what we plan to do today as well right here we have the famous Cambodian Blue Crabs these crustations are widely found in the Indo Pacific Ocean typically feeding on small fish and B valves however in kept they feed on a particular seaweed resulting in a meat so exceptionally sweet that even non pen residents are willing to Journey 3 hours all the way here just for a bite what is the most prized part of the crab what are people after here there’s actually ones that have eggs that are more delicious oh I did see some of these had eggs on them let go of your friend he ripped his friend’s leg off that’s going to be a discounted crab so this is the most prized part of the crab right here the males have more meat but only the females have these big dollops of eggs that’s right ma’am I would like to buy some of these crabs from you and then I’m going to take them to the most expensive Chef I could find in Kev and he’s going to cook them up but first we need some seasoning let me guess canot pepper corns Bingo blue crab and compot pepper are a legendary Duo along the southern coast of Cambodia but the compot pepper alone is cherished by chefs All Around the World in fact it’s known as the champagne of pepper but seriously it’s pepper could it really be that good well we’re about to find out at a Pepper Farm known as Plantation here you can see tall pepper Vines sprouting fragrant pepper corns 300 employees 20,000 pepper Vines 27 tons of annual product these are the numbers earned by the owners French Belgian couple Natalie and guy after 13 years of operation then in 2010 we got the PGI PGI is protected geographical indication it’s like champagne or Cam you have to prove that it’s a unique product that you can Rec ni among any product and this marks you know a special Tero for compat pepper because of the climate because of the soil and the sea is quite near from our Plantation when you will taste it you will recognize that it’s quite unique Aromas can we try some out yeah how’s this is it ripe enough this one is quite young but taste it you will see it’s full of flavor oh it has a little bit of a peppery scent even though it’s just in it raw ball form it’s not ground or anything let’s try it out oh wow crunchy I was not expecting that because now it’s still young so so Kel in style it’s not totally a form that’s why it’s very crunchy tast a little more grassy but it’s got that that background pepper taste it’s kind of powerful hit you right the back of the tongue W I don’t have the vocabulary for pepper I’m sure there’s like a whole set of vocabulary just for pepper but I can say that it has um yeah maybe a bit like that like I can taste it up through my nose kind of like that Wasabi sting yeah it goes just beyond like a mouth taste compled pepper is prized for its complex flavor profile which features hints of eucalyptus Citrus and mint depending on the processing method these green pepper corns can become black white or red resulting in distinct tastes and smells the question is which pepper should we be using with the crab this one the one you you just tast it the green one and this one will pair perfectly with the cap crab let’s get that beautiful yeah Chef yes put it there it welcome to C West meet the most expensive Chef in K his name is so hang we’ve been out hitting the countryside getting you some fresh ingredients take a look at these we were speaking to the woman who worked at the boat Pier she says that the ones that have eggs that are more delicious these eggs not not good quality make it heavy for their seller they make you uh I’m great they can charge more they can charge a blue crab in this state often referred to as a sponge crab indicates she’s nearing the end of pregnancy by this time her energy and nutrients have been diverted toward egg production resulting in meat that is less flavorful and mushier compared to that of non-pregnant crabs it’s like a sponge it’s full of water increases the mass and then they can sell this for more money a Meal made of these spongy crabs is destined to be a complete disaster would you give this to your guest here no no never that is unless you’re hiring ke’s most expensive Seafood specialist then the chances of Calamity drop by at least 20% to hire you for a day to be a private Chef how much would that cost I maybe I tried you 180 I think that’s reasonable but it’s 180 times the price of the other lady it’s a lot different than $1 I’m not saying you’re not worth it yeah I’m saying let’s find out our $180 Chef is cooking up two dishes one with the sponge crab and another um better dish with the few good crabs that happen to be tossed in with the lot unlike the sponge crab these female blue crabs still have eggs inside their apron how do I know if she has eggs on the inside here then she’s full of eggs their meat is sweeter and more flavorful thanks to the nutrients stored in the eggs the lady by the boat slightly less sophisticated when it came to judging eggs in general I feel like I got Bamboozled a little bit taken advantage of but uh I was uneducated and now I’m slightly educated next our chef coats the crabs with a mixture of pepper chicken powder and flour while the crab takes time absorbing those flavors he deep fries a colorful batch of bell peppers onions and the compost green peppers the fried water says goodbye to the veggies and welcomes the flowered [Music] crabs finally the veggies and crabs are united under a shower of special pep West sauce the Final Touch of basil and coconut milk and it’s good to go I’ve been coming up hot for a minute so I want to build up to the eggs inside the head so we start with the leg sunny I want to show you my technique I like to pull this guy off this is what call it the lollipop this the best part cheers oh my Lord that sauce is amazing it’s uh that is the best bite I believe in the entire craft that is full of meat and it’s just been kissed by that sauce the sauce is sticky it’s sweet it’s Savory it has such a wild complex flavor to it I like to take a bite of the pepper before I take my next bite of grab okay yeah I’m got mouthful and I’m going back in m that’s good the flavor is magnificent shamefully I’ve never had the guts to just like eat the peppers off the pepper corn I thought they already did their job of seasoning I believe a lot of that strong pepper flavors is lost from the uh stir frying so you get a hit of it taking a bite directly here we have the head this is where we have the internal eggs rather than the external eggs so this is about two week old eggs in there Jers I can see why these are more desirable got theck very different flavor because those eggs have some oomph they got some personality a different texture than the meat obviously fattier texture it’s a bit Briny and it has some real like seafood flavor to it a slightly fishy taste to it what do you think about the chef’s seasoning it’s definitely a lot more complex than the $1 Chef there a lot more depth it didn’t come out of just like a generic plastic container that had a bunch of random store bought sauces mixed together right it’s it’s very reminiscent of um of Indian curry maybe because of coconut milk man the balance between those fatty griny eggs and then just the incredible flavors that you’ve imbued onto the dish so good unbelievable but then here you have something you would not typically use or serve to your guests here we have the crabs with the eggs on the outside of the body the spongy crabs start off with a similar treatment but they begin to take shape with the chef’s special black pepper sauce I have the tailbone of the carrus here it’s spongy it’s soft it’s strange oh it’s so funky you like yeah there’s a biological kind of a mesh that’s holding all the eggs together in one sack there’s no way to even scoop it off I think you just have to bite it off [Music] right so the texture terrible yeah terrible yeah but the sauce the sauce is so good oh my I feel so mixed I’m torn I’m conflicted the flavor is awesome but then when you bite into it it’s hard to explain it’s almost like very very thin bones or like very thin shell pieces that you can feel them kind of crunch as you bite down it’s like this weird mesh netting that holds all the eggs in place and that’s what you’re trying to chew on I think the lady down by the boat unless she has some kind of special recipe I believe she may have been incorrect definitely I always encourage the supplier the fisherman don’t take it let it gone and make the baby away and that’s something I wanted to ask you about clearly when they’re bringing in crabs and many of them are full of eggs that cannot be good for the sustainability of this profession you know when you have a crab with yellow eggs that means in 6 to 7 days they’re going to release if they’re darker it means maybe within about 24 hours they’re going to release and those thousands of eggs have the potential to turn into new crabs that could be caught in the future are there any laws against keeping CRA but in a lot of cases uh I believe people don’t follow those laws why do you think cambodians here are not following these rules some people they need money and the buyer like us we don’t know we going to release the baby soon so we still buy lucky you bought this nobody see you yeah did we just break the law yeah apparently we I guess one takeaway I have from this trip is going all around the countryside there are more and more animals that are reducing in numbers even tarantulas the populations of tarantulas are dropping because of over hunting well it’s because people they’re not thinking about 5 years from now or 10 years from now they’re thinking about today what is the best strategy to deal with this you need the people that are buying it to stop buying it and also the government to step in as well we’re hopefully able to educate younger generation that we need to think about the future because there’s a lot more potential but there won’t be any potential if we take all the crabs out of the ocean boom guys that is the end our final video here in Cambodia before we go I want to say a huge thank you to this guy for joining me for 3 fifths of this journey thank you this is Savvy Savvy you on YouTube you can follow his journeys here in Cambodia as he explores food and culture and even more otherwise guys that is it for this video thank you so much for watching I will see you next time peace je let’s go this way see this these these stairs these stairs up the stairs these stairs they don’t go anywhere they don’t they just go up just up and then you fall off that’s it okay let’s do it let’s go ready uh you can run I’ll get there eventually
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๐ฐ๐ญ *CAMBODIA* (โSrok Khmerโ, Khmer Land)
*EP. 1๏ธโฃ PHNOM PENH [STREET FOOD]*
1. Mimi Brain Soup
๐ง *NHOM BANH JOK KOUR KDAM*
2. Lim Koucha Wonton
๐ *KUY TEAV*
3. E Srey
๐ฅฃ *BORBOR PHEK*
4. Majas Srok
๐ *AMOK*
5. Malis Restaurant
๐ฒ *SAMLOR KORKO*
๐ท *ROASTED KULEN PIG*
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*EP. 2๏ธโฃ SKUON โSPIDER VILLAGEโ & KAMPONG THOM [BUGS]*
Ft: Ms. Liza (Insects Vendor), Ms. Arey (Professional Spider Hunter) & Ms. Soy Lon (Spider Wholesaler).
1. Vendorโs House
๏ปฟ๐ *RED TREE ANTS WITH BEEF*
2. Bug Market
๐ฆ *CRICKETS*
๐ชฒ *GIANT WATER BUGS*
๐ชฑ *SILKWORMS*
3. Hunting Grounds
๐ฅฃ *KROEUNG*
4. Wholesalerโs house
๐ท๏ธ *FRIED TARANTULA*
๐ฒ *CRICKET SOUP*
– – – – – – – – – – – – – – – – –
*EP. 3๏ธโฃ KAMPONG PHLUK [PRAHOK]*
Ft: Mr. Sang Kong (Village Chief), Ms. Chhum Krern (Local Lady/House Owner), Mrs. Van (โQueen of Prahokโ, Wife) & Mr. Pherm (Vanโs Husband).
1. Localโs House
๐ *PLEAR TREY CHAO*
2. Floating Village
โ๏ธ *PRAHOK*
๐ *PRAHOK ANG*
๐ฅ *PRAHOK CHAO*
๐ *GRILLED WATER SNAKES*
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*EP. 4๏ธโฃ KAMPONG PHLUK [RAT & FROG FARMS]*
Ft: Mr. Som Han (Frog Farm Owner), ๏ปฟMr. Chea Chenda (Friend) & Mr. Muy Chomrern (Rat Farm Owner).
1. Brain Soup 502
๐ง *BRAIN SOUP*
๐ธ *SUN DRIED FROG*
2. Frog Farm
๐ธ *STUFFED FROG*
๐ธ *FROG SOUP*
3. Rat Farm
๐ *GRILLED RAT*
๐ *ROASTED RAT*
– – – – – – – – – – – – – – – – –
*EP. 5๏ธโฃ KEP-KAMPOT [BLUE CRABS]*
Ft: Chef Pi (Seafood Market Chef), Crab Fisherwoman (Lady by the Boat), Ms. Nathalie Chaboche (Pepper Farm Owner) & Chef Sok Heng (Seafood Restaurant Chef)
1. Kep Crab Market
๐ *FISH PANCAKE*
2. $1 Chefโs Food Stall
๐ฆ *STIR FRIED TIGER PRAWNS*
๐ฆช *OYSTER*
3. La Plantation
๐จโ๐พ *FARM*
4. Kep West
๐ฆ *STIR-FRIED BLUE CRABS WITH GREEN PEPPER* ๐ข
๐ฆ *SAME WITH BLACK PEPPER SAUCE* โซ
0:00 – 0:52 ยป Introduction
0:52 – 21:34 ยป Cambodiaโs Street Food (Episode 1)
21:34 – 38:56 ยป Tarantula Catch & Cook (Episode 2)
38:56 – 58:03 ยป Asian Maggot-Covered Delicacy (Episode 3)
58:03 – 1:15:14 ยป Asia Freakiest Farm Food (Episode 4)
1:15:14 – 1:33:02 ยป Cambodiaโs $1 Seafood Chef vs $180 Seafood Chef (Episode 5)
1:33:02 – 1:33:28 ยป Outro
#BEFRSCambodia #BestEverFoodReviewShow #BestEverCambodianFoodTour #BEFRSCompilation
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๐ฅ *ABOUT BEFRS:*
Hi, Iโm Sonny! Iโm from the US but been living in Asia for 10 years & started making food/travel videos to document my experiences. I travel around the world, hunting down & documenting the most unique food each country has to offer.
See factual errors? Please comment it out. I’m a huge fan of trying different, interesting foods in each country. My showโs from a Western POV, but more importantly, MY POV. Itโs not meant to offend any person or culture. Peace!
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๐ฌ *CREDITS:*
DIRECTOR/HOST ยป Sonny Side
DIRECTOR OF PHOTOGRAPHY ยป Tran Quang Dao
CAMERA OPERATOR ยป Dinh Tuan Anh
EPISODE EDITORS ยป Ngแปc Lรช Hแปng, Lรช Anh ฤแป, Dฦฐฦกng Quแปc Huy, Thรกi ฤแป
COMPILATION EDITOR ยป Khang Bui
COLOR & MASTER ยป Quรญ Nguyแป
n
ON-GROUND PRODUCER ยป Steve Dao
PRODUCTION ASSISTANT ยป Nhi Huynh, Chantal Bieger
BTS (Behind The Scenes) PHOTOGRAPHER ยป Pham Xuan Phuoc https://www.instagram.com/justfly.kyokiro/
CO-HOSTS ยป
– Soriya https://www.instagram.com/casa.blanes/ | https://www.instagram.com/soriya_noro/ | https://www.tiktok.com/@soriyalivingherlife
– Chef Nak https://www.instagram.com/chefnak/ | https://www.chefnak.com/
– Chef Luu Meng https://www.instagram.com/luu.meng/
– Sreymom Mab (Filmmaker) https://www.instagram.com/sreymom.mab/ | https://www.linkedin.com/in/mab-sreymom-5114a440/
– Savi You (Khmerican Vlogger) YouTube.com/saviyou | Instagram.com/saviyou
*LOCAL FIXER:*
LINE PRODUCERS/FIXERS ยป Sopheak Moeurn, David Rivera Rojas
PRODUCTION ASSISTANT/RUNNER ยป So Sokheng
CAMERA ASSISTANT ยป Sambrathna Te
Selected tracks via Audio Network ๐
*Business Inquiries:*
โ๏ธ marketing@befrs.com
38 Comments
They eat everything. Glad I grew up on Granny's cooking, and thought Lima beans were gross.
Great job explaining this.
Iโm impressed.
Cambodia is a kidnapping country
Always great content from you.
Really enjoyed watching this.
Really enjoyed your perspective.
I liked everything about this.
I learned something new today.
Cambodia, the world's poorest country! A country ruled by a savage dictator for 38 years! A den of vicious crimes, including human trafficking and voice phishing, with the Chinese!
This deserves more subscribers.
Very well thought out.
Nicely put together video.
This was very informative.
Love the background music too.
The explanation was excellent.
Drop a like if you agree.
Really appreciate this upload.
This was so well structured.
The delivery was great.
The presentation was excellent.
Appreciate the effort put into this.
This man eats literal shit for a living and then says he doesn't like cucumber lmao
This was both clear and engaging.
No, Sonny not magots, Omg!!!!!
This was nicely explained.
Very impressive work here.
I got exactly what I needed here.
A very informative video.
This was super relaxing to watch.
This was simple but effective.
BRO. Iโm Cambodian. You are a lot more braver than me. lol!!! ๐๐๐โคโคโคโคโค
Straight to the point, well done.
EW you eat hot food
So delicious ๐ Phnom Peah noodles
Pork soup ๐ฎโคโคโคโค
Wouldnt be great for grasshopper or locust plague like in bible. Its abudance of food for some
I appreciate the clarity of this video.