Khao Kluk Kapi (Shrimp-Paste Fried Rice Platter)

Name: Khao Kluk Kapi (Shrimp-Paste Fried Rice Platter)
Total time: 50 min
Yield: 4
Cuisine: Thai (Central)
Ingredients: 4 cups Cooked jasmine rice, cold; 2 tbsp Shrimp paste (kapi), good quality; 3 Garlic cloves, chopped; 4 tbsp Neutral oil; 250 g Pork belly or shoulder, sliced thin; 3 tbsp Palm sugar; 1 tbsp Dark soy sauce; 1 tbsp Fish sauce; 3 Eggs; 3 tbsp Dried shrimp, fried crisp; 1 cup Green mango, shredded; 4 Shallots, sliced thin; ½ cup Long beans, sliced thin; ½ Cucumber, sliced; 4 Bird's-eye chillies, sliced; 4 Lime wedges

Rice fried with shrimp paste until every grain is dark and savoury, then ringed on the plate with its opposites: sweet caramelised pork, shredded egg crêpe, green mango, shallot, dried shrimp, long beans and fresh chilli. You mix it all together at the table — salty, sweet, sour, hot, one forkful. A central Thai lunch that is half fried rice, half salad.

Pinagmulan

Recipe ni Central Thai home kitchens · 🏺 Traditional · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Central Thailand · the mix-it-yourself rice — An ownerless traditional dish, so no cook is credited. The cited article confirms khao khluk kapi as a Thai dish of fried rice mixed with shrimp paste (kapi), served with side toppings such as cucumber, shallot, fried shrimp, sour green mango, chilli, thin egg omelette and sweetened pork, described as a salad-like dish balancing salty, sweet and spicy. The toasting step, the pork glaze, timings and quantities are this book's own.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Thai Girl in the Kitchen ThaiChef Food Thun Thun Channel

⏱ 50 min🍽 4 na serving🔥 620 kcal🇹🇭 Thailand🌶️🌶️

Walang gatasWalang mani

Mga hakbang

Sweet pork: fry the pork in 1 tablespoon of oil 5 minutes, add the palm sugar, dark soy and fish sauce and cook 8 minutes until the sauce reduces to a dark glaze. Set aside.
Egg: beat the eggs, pour into a lightly oiled pan in two thin crêpes, cook 1 minute a side, roll and slice into fine ribbons.
Wrap the shrimp paste in foil and toast in a dry pan 2 minutes a side until it smells nutty rather than raw. Mash with 2 tablespoons of water.
💡 Toasting the kapi is the difference between a rice that smells of the sea and a rice that smells of the fridge. Do not skip it.
Heat the remaining oil in a wok, fry the garlic 10 seconds, add the shrimp paste and fry 30 seconds. Add the rice and toss hard 3 minutes until every grain is coated brown and dry.
Mound the rice in the centre of each plate. Arrange the sweet pork, egg ribbons, dried shrimp, mango, shallots, beans, cucumber and chilli in separate piles around it, lime on the side. Each person mixes their own.

💡 Mga tip

The plate is a colour wheel on purpose. If your shallots, mango and egg are all mixed in the kitchen, it is a good fried rice; arranged in piles, it is khao kluk kapi.
The sweet pork and the rice both keep two days; the fresh piles are cut at the last minute.