SNAILS & MUSSELS & CLAMS Oh My!

An introduced species of snails is not uncommon in Siem Reap. Snails have had an interesting effect on rice farming communities. While a pest that eats the rice seedlings when they’re still young, they also provide an additional food source during the rainy season. In rural communities, they are gathered up with much delight as a seasonal dietary inclusion.

Mussels and clams from Sithanoukville cooked in fragrant Khmer spices are a delicious treat. Fresh local seafood caught today can only be described as an ambience that can’t be beaten. A mix of lemongrass flavours, turmeric, and coconut milk will have your taste buds singing.

With international influences growing, you’ll find other snail options: French escargot, shellfish, too, and in Italian restaurants their famous vongole among other tasty, oily delights. Some venues even import mussels or oysters from other parts of the world to treat high class guests!

There is no shortage of mollusks delights in Cambodia; from mussels and clams in the ocean to snails in rice paddy fields. Acid garlic and chili and you’ve got a delicious snack!

Cambodia Crispy Chicken

Cooking a home meal using a “shake and bake” recipe is both easy and fun, especially with young children to help the shaking. Clean up is simple and everyone can enjoy a delicious dinner. This Cambodian Crispy Chicken recipe serves 6 people. 

INGREDIENTS 1.5 kg chicken, cut in pieces 1 tsp salt ½ tsp turmeric 112 g butter

80 g plain flour ¼ tsp Kampot pepper ¼ tsp ground chili pepper

DIRECTIONS

1. Preheat oven to 230 degrees C (450 degrees F).
2. Mix flour, salt, pepper, turmeric and chili pepper together in a clean plastic bag or container.
3. Add chicken parts in the bag/container and shake until well-coated.
4. Melt butter/oil in a 9 x 13 inch baking dish in the preheated oven.
5. Place chicken in the baking dish skin side down and bake for 20 minutes.
6. Turn pieces and bake another 20 minutes until tender and juices run clear.