One of the reasons why my husband and I keep on coming back to Kep:
Above is our favorite, mok chaa mareth kchhay (fried squid with young peppercorn). Fresh squid caught the night before from the Gulf of Thailand, blended with oyster and chilli sauces, and spiced up with Kampot peppercorn grown in the lush mountains of Phnom Voar, the last refuge of Khmer Rouge soldiers. We washed down the spicy flavor with fresh coconut juice. Hayyy, heaven on earth!
I tried several times to cook this at home but I never got the taste right. Oh well, as wise folks say… try and try… and try again.