Khmer local food you must try in Phnom Penh, Khmer Stuffed frog [Street Food, 4K60fps] скачать в хорошем качестве

Khmer local food you must try in Phnom Penh, Khmer Stuffed frog [Street Food, 4K60fps]

Kang Kep Baok, commonly known as Khmer stuffed frog, is a distinctive Cambodian delicacy that combines frog meat with a flavorful blend of spices and fillings. The preparation involves stuffing frogs with a mixture of minced pork, roasted peanuts, red chilies, and fresh kroeung—a traditional Cambodian spice paste made from lemongrass, garlic, galangal, turmeric, and makrut lime zest. This mixture is then grilled inside split bamboo over hot coals, resulting in a savory snack reminiscent of a frog sausage, rich with aromatic spices and a hint of sweetness from palm sugar. This dish is widely available at roadside barbecues throughout Cambodia, with vendors often grilling the stuffed frogs over charcoal. The flavor can vary depending on the region, but it's generally praised for its unique taste and texture. For example, a popular stall near Phnom Penh's Olympic Market has been serving grilled-stuffed frogs for over eight years, attracting customers with its savory stuffing and enticing aroma. ​ If you're in Phnom Penh and interested in trying this delicacy, the stall near the Olympic Market comes highly recommended. Their secret to success lies in marinating and grilling the frogs fresh every day, sometimes selling up to 200 frogs daily. ​ For those keen on preparing Kang Kep Baok at home, the process involves creating the kroeung paste, mixing it with minced pork and other ingredients, stuffing the frogs, and then grilling them. Detailed recipes are available online for enthusiasts to explore. Embarking on a culinary adventure to taste Kang Kep Baob offers a genuine insight into Cambodia's rich food culture, providing a memorable experience for both locals and visitors alike.​ Khmer stuffed frog is a traditional Cambodian (Khmer) dish known as Kangkep Baok (កង្កែបបោក). It’s a flavorful and rustic dish often enjoyed as street food or a home-style delicacy. Main Features: Frog (Kangkep): The primary ingredient is frog, usually whole and cleaned. Frogs are popular in Cambodian cuisine due to their tender meat and availability in rural areas. Stuffing: Typically made with a mixture of: Minced pork or frog meat Kroeung (Khmer curry paste) – often made from lemongrass, galangal, turmeric, garlic, and kaffir lime leaves Shallots, garlic, and herbs Fish sauce, palm sugar, and pepper Cooking Method: After stuffing, the frog is usually grilled over charcoal, which adds a smoky, savory flavor. Taste Profile: Savory, with deep umami from fish sauce and pork Aromatic, due to kroeung and herbs Smoky if grilled properly It’s often served with rice and sometimes with a spicy dipping sauce made from lime juice, salt, and chili.