Sometime last week during lunch at a noodle restaurant along Sisowath Quay, i.e. the Riverside, we were talking to the chef about snakes and how the Chinese in Guangzhou eats them. Then my friend asked the chef whether he could procure some. A few phone calls later, an order for 2 kgs of snake was confirmed. My friend wrote the snake stew recipe down and the menu for the meal for 4 days later.
It turned out the snake was a cobra. It was sliced thinly, sans bones and stewed with Yunnan ham, whole chicken, fried eggs thinly cut and a number of other herbs. Taste like sharkfins soup, especially when we added some vinegar and whiskey.
Delicious.