Bai ang chon samoth .
( Baked coconut rice with shellfish)

Seafood rice flavor with turmeric and coconut milk is delicious recipe from Khmer Krom in *Karmourn Sor* Rach Gia province.
Back home, most Khmer Krom bake foods on stove top because most of us do not have oven. This is how we bake.
• Ingredients :
  • 2 Tablespoons vegetable oil
  • 1 Clove garlic, minced
  • 1 Small yellow onion, chopped
  • ½ lb Grounded pork meat (or grounded chicken, turkey or beef)
  • ½ Teaspoon fish sauce
  • ½ Teaspoon salt
  • 1 Tablespoon sugar
  • ¼ Teaspoon grated fresh or frozen turmeric, or turmeric powder
  • ½ Teaspoon shrimp paste(kapik)(option)
  • 1 Cup coconut milk
  • 1 kaffir lime leaf
  • ½ Cup fresh or frozen green peas
  • ½ lb Shrimp, peeled and de-veins
  • 4 Cups cooked Jasmine rice
  • 1 Dozen fresh clams, mussels or oysters, brushed and cleaned shells
• Procedures :
  Pre heat a non-sticck skillet or wok.
  When wok is hot, add oil, garlic, onion and grounded meat, stirs well.
  Seasoning meat with fish sauce, salt, sugar, turmeric, and *kapik* shrimp paste, stirs well.
  Add coconut milk, kaffir lime leaf, peas and shrimp, stirs till shrimp turns darker pink color, add cooked rice, stirs well.
  Put rice in a greased baking dish, arranges shellfish on top of rice and baked at 350 till the shells opened. Removed kaffir lime leaf before serve.
  Serve hot.