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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":503,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":466,"prepMinutes":546,"cookMinutes":547,"difficulty":548,"course":549,"diet":551,"mainIngredients":554,"images":556,"keywords":566,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":540,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"They are ordinary pepper berries picked unripe, before they are dried into black pepper. Fresh, they are soft, juicy and aromatic with a bright heat. Asian grocers sell them frozen on the stem, which is the closest option to fresh; jarred brined peppercorns are the fallback but need rinsing because they carry a lot of salt and a vinegary edge.","What are green peppercorns and where do I buy them?",{"answer":398,"question":399},"You can make a good peppery crab that way, but it is a different dish. Green peppercorns are eaten as a component, several at a time, and dried black pepper is far too concentrated to eat in that quantity. If black pepper is your only option, use a tablespoon of coarsely crushed peppercorns in the sauce and accept that the result is inspired by the original rather than the same thing.","Can I use black pepper instead?",{"answer":401,"question":402},"Chill the crab in the freezer for 20 minutes first, which makes it dormant, then dispatch it quickly by inserting a sturdy knife point into the two nerve centres — one under the tail flap, one behind the eyes. Remove the top shell and the feathery gills, rinse, and cut the body in half or quarters. Any fishmonger will kill and clean a crab for you if you ask and cook it the same day.","How do I prepare a live crab humanely?",{"answer":404,"question":405},"It is pungent rather than fiery. Green peppercorn heat arrives suddenly, is quite sharp and fades within seconds, so it does not build the way chile does. Most Cambodian versions also include a couple of fresh chiles for a second, slower kind of heat, which you can leave out.","Is this dish very spicy?",{"answer":407,"question":408},"A baguette, which is what the Kep crab shacks put on the table. Cambodia inherited French bread and it suits this glaze far better than rice, because you tear off pieces and wipe the dish. Steamed rice is a fine second choice if you want a fuller meal.","What do I serve with it to soak up the sauce?",[410,411,412,413,414,415],"Buy live crab if you can, or good frozen whole crab — pre-cooked dressed crab falls apart in the wok and turns woolly.","Crack the claws and knuckles with the back of a heavy knife before frying so the sauce gets inside the shell where the meat is.","Fry the peppercorns in the garlic oil for thirty seconds before anything else goes in — their aroma blooms in hot fat and fills the kitchen.","Get the wok as hot as your hob allows and cook in one batch only if the crab fits in a single layer; otherwise use a large pot and work in two.","Keep the sauce short. This is a glaze, not a gravy — it should cling to the shell rather than pool in the dish.","If your peppercorns are brined, rinse them twice and taste one before deciding how much fish sauce the dish needs.","🦀","Fried crab with green pepper is what people travel to the Cambodian coast for. Whole blue swimmer crabs are cracked, dropped into a screaming wok with garlic and a fistful of fresh green peppercorns still on their stems, and tossed with fish sauce, oyster sauce and a little sugar until the shells turn orange and the sauce reduces to a glaze. The peppercorns are the shock: soft, juicy, bursting between your teeth with a heat that is bright and citrusy rather than dry and dusty like ground pepper. You eat them by the handful, stripped off the stem, alongside the crab meat. It is messy, loud food that needs a pile of napkins, a stack of bread and no cutlery worth the name.","Kep and Kampot sit side by side on Cambodia's southern coast, and between them they supply both halves of this dish. The Kep crab market is a row of shacks built over the water where women wade out to wicker baskets of live crab kept submerged offshore; the pepper comes from trellised vines a short drive inland in Kampot province. Pepper has been grown there for centuries and became a French colonial export prized in Paris kitchens by the early twentieth century. The plantations were destroyed during the Khmer Rouge years, when farmers were forced into rice production and the vines were left to die, and the crop was rebuilt from a few surviving farms during the 1990s. Kampot pepper now holds a protected geographical indication, the first Cambodian product to do so.\n\nGreen peppercorns are simply unripe berries picked on the stem and used immediately, before they are dried into black pepper or ripened into red. Fresh, they are wet, mildly hot and intensely aromatic, and they behave like a vegetable rather than a spice — Cambodians and Thais both cook with them by the handful. This is why the dish cannot be honestly recreated with black pepper: swapping in ground pepper produces a peppery crab, but not this dish, where you are eating the pepper as much as the shellfish.\n\nAt the Kep shacks the crab goes from basket to wok in minutes, still fighting, and the whole thing arrives at the table in a metal dish with a baguette and a saucer of lime and pepper. Nobody attempts elegance. You crack shells with your hands, suck the sauce out of the legs, mop the wok juices with bread, and strip the peppercorn stems bare. Frozen green peppercorns from an Asian grocer, or brined ones rinsed well, get a home version surprisingly close.","Eat this the day it is cooked. Crab reheated a second time goes stringy and the delicate sauce turns cloudy and fishy. If you have leftovers, pick the meat from the shells while it is still warm, refrigerate it and use it cold within a day in a salad or folded through fried rice. Do not freeze cooked crab in its shell — the texture collapses on thawing. Green peppercorns freeze well on the stem and can be used straight from frozen.",[421,422,423,424],"Treats green peppercorns as an ingredient in their own right, in quantities that would look alarming in any other recipe.","Two-stage cooking so the crab shells sear and colour before the sauce goes in and reduces to a glaze.","Clear guidance on buying, killing and cracking crab rather than pretending it is a boneless stir-fry.","The sauce is deliberately short and sticky, made to be mopped with bread and not poured over rice.",[426,427,428],"Large wok or wide heavy pot with a lid","Heavy knife or crab cracker","Kitchen scissors",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},16,12,2,1600,34,340,[437],"A crusty baguette for the sauce, plain rice for anyone who wants it, and cold beer.",[439,442,445],{"name":440,"description":441},"Squid with green pepper","The same wok treatment with scored squid rings, cooked in under two minutes. Common along the same coast and much quicker on a weeknight.",{"name":443,"description":444},"Dry-fried version","Skip the stock entirely and fry the crab with just garlic, pepper and fish sauce for a drier, more intensely peppery result.",{"name":446,"description":447},"Chicken with green peppercorns","An inland adaptation using chicken thigh, cooked the same way. It needs a few minutes longer and takes on more of the pepper heat.",[449,455,460,465,470,473,477,481,484,488,491,496,500],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.6,"crab","live or frozen whole crabs, cleaned and cut into halves or quarters","kg","For the crab",{"qty":456,"name":457,"note":458,"unit":459,"group":454},60,"fresh or frozen green peppercorns, on the stem","about 12 stems; or brined peppercorns, rinsed","g",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},8,"garlic","garlic, roughly chopped","clove",{"qty":466,"ref":467,"name":468,"unit":469,"group":454},4,"onion","shallots, sliced","piece",{"qty":432,"ref":471,"name":472,"unit":469,"group":454,"optional":8},"thai-chili","red chiles, halved lengthways",{"qty":474,"name":475,"unit":476,"group":454,"noScale":8},3,"neutral oil","tbsp",{"qty":432,"ref":478,"name":479,"unit":476,"group":480},"fish-sauce","fish sauce","For the sauce",{"qty":432,"ref":482,"name":483,"unit":476,"group":480},"oyster-sauce","oyster sauce",{"qty":485,"ref":486,"name":487,"unit":476,"group":480},1,"soy-sauce","light soy sauce",{"qty":489,"name":490,"unit":476,"group":480},1.5,"palm sugar or light brown sugar",{"qty":492,"ref":493,"name":494,"unit":495,"group":480},120,"stock","chicken or fish stock, or water","ml",{"qty":466,"ref":497,"name":498,"unit":469,"group":499},"scallions","scallions, in 4 cm lengths","To finish",{"qty":485,"ref":501,"name":502,"unit":469,"group":499},"lime","lime, cut in wedges",[504,508,511,514,518,523],{"tip":505,"text":506,"title":507},"Chill live crabs in the freezer for 20 minutes before handling — they go dormant, which is both safer and kinder.","Lift off the top shells, pull away the feathery gills and rinse the bodies. Cut each crab into halves or quarters with a heavy knife and crack the claws and thick leg joints so the sauce can reach the meat inside.","Prepare the crab",{"text":509,"title":510},"Stir the fish sauce, oyster sauce, soy sauce, palm sugar and stock together in a small bowl until the sugar has dissolved. Having it premixed matters, because once the crab hits the wok there is no time to measure.","Mix the sauce",{"text":512,"title":513,"timerSeconds":456},"Heat the oil in a large wok over high heat until it shimmers. Add the garlic, shallots and chiles and stir for 30 seconds, then add the whole peppercorn stems and toss for another 30 seconds, until the kitchen smells sharply green and citrusy.","Bloom the pepper and aromatics",{"text":515,"title":516,"timerSeconds":517},"Tip in the crab pieces and stir-fry hard for 3 minutes, pressing the cut faces against the hot metal, until the shells turn from grey-blue to bright orange and the exposed meat is opaque at the edges.","Sear the crab",180,{"tip":519,"text":520,"title":521,"timerSeconds":522},"If the sauce reduces before the crab is cooked, splash in 2 tablespoons of water and cover again.","Pour in the sauce mixture, cover the wok and cook for 4–5 minutes, shaking the pan every minute. Uncover and keep tossing over high heat for another 2 minutes, until the liquid has reduced to a sticky glaze that clings to the shells rather than pooling underneath.","Steam and glaze",420,{"text":524,"title":525},"Throw in the scallions, toss twice and tip everything into a wide dish, scraping out every stem and drop of sauce. Serve immediately with lime wedges, torn baguette and a bowl for the shells.","Finish and serve","kdahm chah m-RECH k-CHEY",[528,532,536],{"note":529,"swap":530,"original":531},"Frozen are closest and Asian grocers usually stock them. Brined ones are softer and saltier — rinse them well and cut back on the fish sauce. Ground black pepper is not a substitute for this dish.","Frozen green peppercorns, or brined green peppercorns rinsed twice","Fresh green Kampot peppercorns on the stem",{"note":533,"swap":534,"original":535},"Prawns cook in 3 minutes rather than 8, so add them after the sauce goes into the pan.","Dungeness, brown crab, or 600 g large shell-on prawns","Whole blue swimmer crab",{"note":537,"swap":538,"original":539},"You lose a little body in the glaze; a teaspoon of cornflour slaked in water restores it.","An extra tablespoon of fish sauce plus 1 tsp sugar","Oyster sauce","kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","cambodia","Kampot and Kep",25,15,"medium",[550],"main",[552,553],"dairy-free","pescatarian",[451,555,462,478],"black-pepper",[557,560,562,564],{"alt":558,"src":559},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[567,568,569,570,571,572,573],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab","cambodian food","2026-08-20","dishroute-kitchen","The signature dish of the Kep crab shacks: whole crab wok-fried with entire stems of fresh green Kampot peppercorns, garlic and fish sauce, so the pepper is eaten as a vegetable.",{"en":578},"\u002Frecipe\u002Fkampot-pepper-crab",{"items":580,"total":782,"page":485,"limit":860,"hasMore":861},[581,614,646,656,684,715,744,777,804,833],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":544,"region":586,"baseServings":466,"prepMinutes":587,"cookMinutes":546,"difficulty":548,"course":588,"diet":589,"mainIngredients":591,"images":597,"keywords":607,"publishedAt":574,"updatedAt":574,"authorSlug":575},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",30,[550],[590,552,553],"gluten-free",[592,593,594,595,596],"white-fish","coconut-milk","lemongrass","turmeric","eggs",[598,601,603,605],{"alt":599,"src":600},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[608,609,610,611,612,613,573],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":544,"region":619,"baseServings":466,"prepMinutes":546,"cookMinutes":546,"restMinutes":620,"difficulty":621,"course":622,"diet":624,"mainIngredients":625,"images":629,"keywords":639,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក","Phnom Penh",480,"easy",[623,550],"breakfast",[552],[626,627,593,462,628],"pork-shoulder","jasmine-rice","carrot",[630,633,635,637],{"alt":631,"src":632},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[640,641,642,643,644,645,573],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":466,"prepMinutes":546,"cookMinutes":547,"difficulty":548,"course":647,"diet":648,"mainIngredients":649,"images":650,"keywords":655,"publishedAt":574,"updatedAt":574,"authorSlug":575},[550],[552,553],[451,555,462,478],[651,652,653,654],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572,573],{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":544,"region":619,"baseServings":466,"prepMinutes":661,"cookMinutes":547,"restMinutes":587,"difficulty":621,"course":662,"diet":663,"mainIngredients":664,"images":667,"keywords":677,"publishedAt":574,"updatedAt":574,"authorSlug":575},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",20,[550],[552],[665,555,501,596,666],"beef-chuck","tomato",[668,671,673,675],{"alt":669,"src":670},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[678,679,680,681,682,683,573],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":544,"region":619,"baseServings":466,"prepMinutes":661,"cookMinutes":689,"difficulty":621,"course":690,"diet":693,"mainIngredients":694,"images":698,"keywords":708,"publishedAt":574,"updatedAt":574,"authorSlug":575},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",5,[691,692],"appetizer","side",[590,552,553],[695,696,501,478,697],"mango","peanuts","thai-basil",[699,702,704,706],{"alt":700,"src":701},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[709,710,711,712,713,714,573],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":544,"region":586,"baseServings":466,"prepMinutes":720,"cookMinutes":721,"difficulty":722,"course":723,"diet":724,"mainIngredients":725,"images":727,"keywords":737,"publishedAt":574,"updatedAt":574,"authorSlug":575},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[550],[590,552,553],[726,592,594,595,593],"rice-noodles",[728,731,733,735],{"alt":729,"src":730},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[738,739,740,741,742,743,573],"num banh chok","khmer noodles","cambodian breakfast","fish gravy","rice noodles","krachai",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":544,"region":619,"baseServings":749,"prepMinutes":587,"cookMinutes":547,"difficulty":548,"course":750,"diet":753,"mainIngredients":757,"images":760,"keywords":770,"publishedAt":574,"updatedAt":574,"authorSlug":575},"num-plae-ai","Num Plae Ai (Khmer Palm Sugar Rice Balls)","Num Plae Ai","នំផ្លែអាយ",6,[751,752],"dessert","snack",[754,755,590,552,756],"vegetarian","vegan","nut-free",[758,759],"sticky-rice","coconut",[761,764,766,768],{"alt":762,"src":763},"White and pale green glutinous rice balls rolled in grated coconut, one split to show palm sugar syrup running 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