Cha Kdam is a Cambodian stir fried crab dish that is popular throughout Southeast Asia but is surprisingly easily to reproduce in your own kitchen. A lot of people are intimidated by the idea of cooking crab because they think it's difficult, but this dish proves otherwise.
Start by cutting your crab into pieces and setting aside. Heat up your wok and add oil and sugar for caramelization before adding garlic followed by the crab. Add water and boil. Once the crab is halfway cooked, add a jar of crab paste before throwing in onions and bell pepper. At this point all you have to do is season to taste before cooking for another five to eight minutes.
This Cambodian stir fried crab dish is best enjoyed with warm rice and eaten with your fingers for a deliciously messy experience.
Key Themes Behind This Trend
- Cambodian Cuisine
- Opportunity for chefs to explore lesser-known cuisines and introduce them to a wider audience.
- DIY Cooking
- Opportunity for cooking enthusiasts to experiment with different ingredients and techniques at home.
- Sustainable Seafood
- Opportunity for restaurants to source crab from ethical and sustainable fisheries, and promote this to socially conscious customers.
Where This Applies
- Food Service
- Opportunity for restaurants to add new, exotic dishes to their menus and attract customers looking for unique dining experiences.
- Cookware
- Opportunity for companies to market woks and other traditional Asian cooking equipment to a wider audience.
- Seafood Suppliers
- Opportunity for companies to promote their sustainable sources of crab and other seafood to seafood restaurants and retailers.
