Snake Meat on Tonle Sap Lake
One of my favourite Thai beer snacks is called "dad dieow" which is fried sun-dried meat.
It's like biltong or jerky, only fried, and it tastes all the better for doing so.
In Thailand it normally comes in two stock standard flavours - "Neua dad dieow" which is beef or "moo dad dieow" which is pork.
It's like biltong or jerky, only fried, and it tastes all the better for doing so.
In Thailand it normally comes in two stock standard flavours - "Neua dad dieow" which is beef or "moo dad dieow" which is pork.
Thin strips of meat are marinated for a few hours, then dried in the hot sun for a day or two until semi leathery.
It's a real treat – crispy, chewy and delicious when briefly fried in hot oil with kaffir lime leaves.
It's a real treat – crispy, chewy and delicious when briefly fried in hot oil with kaffir lime leaves.
It's delicious all by itself with a frosty beer or two, and even better eaten with sticky rice.
I gnaw on the stuff until my poor, sensitive gums ache and bleed from the effort of chewing.
I'd never seen it made with snake meat before until I visited this local restaurant in Siem Reap's closest floating village.
I gnaw on the stuff until my poor, sensitive gums ache and bleed from the effort of chewing.
I'd never seen it made with snake meat before until I visited this local restaurant in Siem Reap's closest floating village.
As I mentioned, fried sun-dried meat kills my teeth and gums…but I'm addicted anyway.
It's a bit like Italian pugliese bread.
You come off second best with torn gums and an ache that punishes you for hours. But still you crave more, like some sort of orthodontic masochist.
It's a bit like Italian pugliese bread.
You come off second best with torn gums and an ache that punishes you for hours. But still you crave more, like some sort of orthodontic masochist.
I had no idea what this was at first, and it intrigued me.
I eventually asked, and was thrilled to find it was sun dried snake meat. I probed further and found that it was prepared exactly the same way as the pork and beef. Marinated, hung, and dried.
Then deep-fried last minute and eaten with icy cold beer.
I eventually asked, and was thrilled to find it was sun dried snake meat. I probed further and found that it was prepared exactly the same way as the pork and beef. Marinated, hung, and dried.
Then deep-fried last minute and eaten with icy cold beer.
I had to try it.
I could go all cliché and say that snake meat tastes like chicken.
It does actually have a very subtle taste of its own, and a decidedly different texture.
To confound the less adventurous, I'd say that it's more similar to frog or iguana.
It does actually have a very subtle taste of its own, and a decidedly different texture.
To confound the less adventurous, I'd say that it's more similar to frog or iguana.
Snake meat is white and it toughens easily.
It needs a light touch when cooking, or alternatively long slow moist cooking to tenderise.
It needs a light touch when cooking, or alternatively long slow moist cooking to tenderise.
Sun dried snake meat is "ngoo dad dieow" in my very rusty Thai. I don't know the Khmer name.
I was so impressed that it inspired me to try a crocodile version which turned out great.
I was so impressed that it inspired me to try a crocodile version which turned out great.
I found this dried snake meat hanging from a houseboat restaurant near the river mouth on the lake. They also had excellent live fish and some more normal offerings too. If you're in Siem Reap, do pay a visit as it's just 17km from town by car, and a fantastic day trip.
You'll see lots of playful kids going about their daily lives, and hard-working vendors paddling fiercely from customer to customer.
I suppose if your house is floating on a river and it's an effort to get out, then the market will tend to sell more by paddling up to your front door
If you'd like to see another way to serve snake, check out this Thai tom yum snake recipe from Chiang Khong, Thailand .
I documented the process as it was cooked at home, in a local Northern style.
Unlike the more standard restaurant preparations, this was a very "rustic" recipe.
The snake was charred over glowing embers, skinned, gutted, chopped and then braised with tom yum spices.
I was really impressed with a hauntingly delicious spice called prickly ash or "makem" which is a citrus-scented relative of Sichuan pepper.
Unlike the more standard restaurant preparations, this was a very "rustic" recipe.
The snake was charred over glowing embers, skinned, gutted, chopped and then braised with tom yum spices.
I was really impressed with a hauntingly delicious spice called prickly ash or "makem" which is a citrus-scented relative of Sichuan pepper.
Every story needs a happy ending, and ours was when the coconut boat floated up and hovered beneath us, waiting for us to relent and buy some.
We did.
Young coconut juice is incredibly healthy.
It's cheap, tasty and refreshing, the juice inside rehydrates you much faster than those evil, sugary energy drinks.
We did.
Young coconut juice is incredibly healthy.
It's cheap, tasty and refreshing, the juice inside rehydrates you much faster than those evil, sugary energy drinks.
In wars, disasters and remote locations it saves lives, as it's the only thing other than blood which be used for emergency transfusions.
Definitely grab a coconut to drink if you see one. You'll be an instant convert.
Definitely grab a coconut to drink if you see one. You'll be an instant convert.
Thanks for visiting chef-a-gogo. If you enjoyed the site, please spread the word and share with friends.
Leave me a comment too.
If you've tried snake before, what was your take on it? How did it taste? Would you eat it again?
If you haven't tried snake before, how do you feel about it now? Would you give it a go, or is it permanently off your menu?
Over to you.
Leave me a comment too.
If you've tried snake before, what was your take on it? How did it taste? Would you eat it again?
If you haven't tried snake before, how do you feel about it now? Would you give it a go, or is it permanently off your menu?
Over to you.
Hi Shane,
Good luck to you on your quest of terrible ingredients and dishes. If I had the chance to read your website 14 years ago, I guess I would have never entered the doors to Thailands kitchens.
I believe it’s just a matter of taste. Anyhow I must say well done and lots of respect for the professional and informative website.
Cheers and best culinary regards from Koh Samui
Peter
Cheers Peter, appreciate your visit & the feedback. great to hear from you. I hope Shaun is buying you a beer from time to time.
As Major suggested – I’ll supplement the snakes and crickets with some red curry chicken recipes and maybe even an egg fried rice.
No Big Mac copycats from me, but I have got a tasty khao tom rice soup getting posted shortly for the less adventurous.
best regards from North Thailand…….and I’ll keep you updated on my next move. It’s a goodie!
great post…
it looks like a somed ell in the first sight…
i would try that for my pasta…
looks delicious…