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Khao-Kluk-Kapi

“Kapi” or Shrimp Paste is the Marmite of Thai food. It has got a very strong aroma but delivers a mighty flavour. The fried rice itself is simple.However,it’s served with an eclectic of fruit,herbs,vegetable ,seafood and meat, make this dish very exciting.The sharpness from green mango and red chilli cut through the earthiness of the shrimp paste. The sweetness of Pork Belly, sausage makes the dish palatable.The creaminess from the egg yolk mellows the whole ensemble. Happy Cooking.

Serve:1

Ingredients for marinated Pork belly:

100gram                  Pork belly

1tbs                          Dark soy sauce

1tbs                          Coconut sugar

1tbs                          Honey

1pinch                      Ground black pepper

Ingredients for fried rice and garnish:

50gram                    Wind-dried pork sausage *-thinly sliced

250gram                  Cooked Thai jasmine rice

50gram                    Green mango-julienne cut

25 gram                   Raw green bean-thinly sliced

4                               Raw king prawn

1                                Egg

2 clove                     Garlic –finely chopped

2tbs                          Coconut oil

3/4tbs                      Thai Shrimp paste.

¼                              Red onion-thinly sliced

¼                              Red Chilli-thinly sliced

¼                              Lemon/lime

METHOD

-Put the pork belly, dark soy sauce, coconut sugar and ground black pepper into the bowl. Mix well and leave it to marinate for at least 1 hour.

-Once ready to cook. Preheat the oven at 250 Celsius. Put the marinated pork belly on the baking tray, and then drizzle the honey on the pork. Bake in the oven for 10 minutes then turn the heat down to 200 Celsius and bake until it is cooked  (approx further 20 minutes)

-While waiting for the pork belly to be cooked. Put one tablespoon of the coconut oil into the pan, then add the sausage and fry until it’s cooked. Usually ,it will take about 10-12minutes. Remove the sausage from the pan onto the kitchen paper to absorb all the grease.

-Use the same pan and gently fry the prawns for 2-3 minutes. Remove the prawns onto the kitchen paper.Then fry the egg and put all of these garnishes aside.

-In the different pan, put 1 tablespoon of the coconut oil and gently fry the garlic and shrimp paste for approx. 2-3 minutes. Make sure you flatten the paste and not leave any lump.

-Add the cooked rice and stir-fry together until all the rice well heated and the ingredients combined.

-Transfer the fried rice on the serving plate. Squeeze the lemon juice.

-Garnish the dish with the sliced pork belly, sausage, shrimps, mango, red onion, green bean, red chilli and fried egg on the top. Serve immediately.

Tips:

* Try to get Thai produce of the Wind- dried pork sausage  and shrimp paste , as it has got  the specific flavours which this dish require.

– Don’t like the fried eggs? The real authentic recipe uses Thai style scramble egg instead of fried egg. They both are delicious.

Please check my easy and delicious recipes at www.thaifoodmadeeasy.com

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Thank you

Marni Xuto




This post first appeared on Starter Kits For Thai Cooking/Kitchen Staples, please read the originial post: here

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