Cambodia,  Food

Crab Carnage

Made it to Kep, about 30 minutes away from Kampot – depending on how many locals the bus picks up and drops off, and it’s a cute little town.

Kep is full of old French colonial villas that are in ruins after the Khmer Rouge era where starving locals looted and picked anything they could use to survive eg. Firewood, any material of value etc.

Very cool town, but the main reason I wanted to explore Kep was via my mouth and stomach, as it’s Craaaab City!

We’re staying in a cute rounded bungalow owned by a Swiss-Khmer family, Bacoma Bungalows, and my priority for choosing it was its close proximity to the oh, so deliciously named, Crab Market!

We feasted for a grand total of $15.25 USD. Lionel ordered the Steamed Crab with Garlic, and I went for the Green Pepper Crab (Kampot’s known for its pepper – we went to a quaint pepper farm the other day), washed down with four Cambodian beers. Delish.

Lionel's pretty happy with his choice
Lionel’s pretty happy with his choice
One word - delish
One word – delish
The Carnage!
The Carnage!
The famous Kampot Pepper.  These were harvested when it's green.  Red Pepper is created once it ripens, soaked in hot water for 5 minutes to retain the colour and then dried.  Black Pepper is not soaked, and is dried once picked.  White Pepper is peeled once soaked.
The famous Kampot Pepper. These were harvested when it’s green. Red Pepper is created once it ripens, soaked in hot water for 5 minutes to retain the colour and then dried. Black Pepper is not soaked, and is dried once picked. White Pepper is peeled once soaked.

3 Comments

    • emma

      Like pepper. Full peppercorns. I just sucked the sauce off them. But at the pepper farm we tried some out. The red was sweeter, the white had a bitter, stronger taste and the black was probably the spiciest. I wish I could bring some over – it’s really tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *