This week, Luke travels to the seaside towns of Kep and Kampot to experience their delectable seafood and world-famous pepper. Luke teams up with a local fisherwoman at the early morning seafood market to sample some of the freshest squid in south-east Asia. They cook the squid using a home-style recipe aboard a traditional Khmer fishing boat. Luke explores Kep – famous for its blue swimmer crabs – and creates a stunning stir-fry as the crab pots are hauled ashore. Lastly, Luke shares some Khmer culture and history, showing us how people used to cook in secret during the Khmer Rouge regime.
Recipes
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