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Bai Kdam (បាយក្តាម) – Crab Rice from Kep
More recipes: All Asian recipes
Bai Kdam (បាយក្តាម) – Crab Rice from Kep
Laura Chen
4
45 minutes
35 minutes
550
Cambodian
Main course
Bai Kdam is a traditional Cambodian dish from the coastal region of Kep, known for its fresh seafood. This dish combines fragrant fried rice with fresh, juicy crab, coated in a harmonious blend of Asian seasonings.
Ingredients
- 400 g jasmine rice
- 560 ml water
- 2 tbsp vegetable oil
- 4 garlic cloves, finely chopped
- 1 large onion, diced
- 400 g fresh crab meat
- 2 eggs, lightly beaten
- 1 tsp sugar
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1/2 tsp black pepper
- 2 scallions, cut into rings
- 15 g fresh cilantro, roughly chopped
- 1 lime, cut into quarters
Instructions
- Cook the jasmine rice with the water, covered, over low heat for 15 minutes, until it has absorbed the water. Spread it on a tray and let it cool completely for 30 minutes.
- Heat the oil in a large pan or wok over medium heat. Add the garlic and onion and fry until soft and golden.
- Add the crab meat and fry for a few minutes, until cooked through.
- Push the mixture to one side of the pan. Pour the beaten eggs onto the other side and stir until set.
- Mix in the rice, sugar, fish sauce, soy sauce and black pepper. Fry everything, stirring constantly, for 5 to 7 minutes, until the rice is hot and well seasoned.
- Take the pan off the heat and fold in the scallions and cilantro.
- Serve the crab rice hot, with lime quarters to squeeze over it.
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More recipes: All Asian recipes