Here you go Urmaniac!
This dish represents the quintessential Thai cuisine in that it yields a perfect balance of the following flavors: salty, sour, sweet, spicy, herby.
Also if you're really stumped for ingredients, here are possible subsitutions you can try (just my own recommendations, I've never tried these
Shrimp paste = anchovy paste
Crunchy dried shrimps = dried fish fried to crunchy or use broken up prawn crackers or pork rind cracklings or just omit altogether
Green mango = any other fruit that's firm and sour, or omit and use lime juice instead
Lime= lemon
Fish sauce = soy sauce
Cilantro : cuccumber but only if you're desperate
Bird's eye chili = Chili powder
Recipe for Khao Kluk Kapi (Fried Rice in Shrimp Paste)
Ingredients:
4 T shrimp paste
1 T minced garlic
6-8 Cups cooked long-grain rice
¼ Cup shallots, diced
1 Cup shrimps, peeled and deveined
1 T lime juice
For the Sweet Pork:
300 g pork belly or loin, ½ in cubes
¼ Cup sugar
¼ Cup fish sauce
¼ Cup shallots, sliced finely
Pinch ground pepper
Condiments:
1 Cup green unripe (sour) mango, peeled and cut into fine strips or slivers
½ Cup shallots, finely sliced
¼ Cup dried shrimps (deep fried to crunchy)
¼ Cup bird’s eye chili, chopped finely
3 eggs, scramble and cook in saute pan. Roll up and slice into strips.
½ C cilantro leaves
Procedure:
1. Prep all the above condiments first..
2. For Sweet Pork: In a sauce pan, place pork, sugar and fish sauce. Allow to boil at high heat then lower heat to medium. Add shallots and pepper. Cook until pork is cooked and sauce has thickened into syrupy glaze.
3. For Fried Rice: Saute garlic and shallots in oil till light golden. Add shrimps and cook until pink. Add rice and mix well. Add lime juice. Fill a cup with fried rice and invert into center of platter.
4. Arrange sweet pork and all condiments decoratively in individual mounds around the rice. arnish with lime wedges.
5. To serve: Either mix everything well in the platter first or let people pick and choose then mix in their own plates.
This dish represents the quintessential Thai cuisine in that it yields a perfect balance of the following flavors: salty, sour, sweet, spicy, herby.
Also if you're really stumped for ingredients, here are possible subsitutions you can try (just my own recommendations, I've never tried these
Shrimp paste = anchovy paste
Crunchy dried shrimps = dried fish fried to crunchy or use broken up prawn crackers or pork rind cracklings or just omit altogether
Green mango = any other fruit that's firm and sour, or omit and use lime juice instead
Lime= lemon
Fish sauce = soy sauce
Cilantro : cuccumber but only if you're desperate
Bird's eye chili = Chili powder
Recipe for Khao Kluk Kapi (Fried Rice in Shrimp Paste)
Ingredients:
4 T shrimp paste
1 T minced garlic
6-8 Cups cooked long-grain rice
¼ Cup shallots, diced
1 Cup shrimps, peeled and deveined
1 T lime juice
For the Sweet Pork:
300 g pork belly or loin, ½ in cubes
¼ Cup sugar
¼ Cup fish sauce
¼ Cup shallots, sliced finely
Pinch ground pepper
Condiments:
1 Cup green unripe (sour) mango, peeled and cut into fine strips or slivers
½ Cup shallots, finely sliced
¼ Cup dried shrimps (deep fried to crunchy)
¼ Cup bird’s eye chili, chopped finely
3 eggs, scramble and cook in saute pan. Roll up and slice into strips.
½ C cilantro leaves
Procedure:
1. Prep all the above condiments first..
2. For Sweet Pork: In a sauce pan, place pork, sugar and fish sauce. Allow to boil at high heat then lower heat to medium. Add shallots and pepper. Cook until pork is cooked and sauce has thickened into syrupy glaze.
3. For Fried Rice: Saute garlic and shallots in oil till light golden. Add shrimps and cook until pink. Add rice and mix well. Add lime juice. Fill a cup with fried rice and invert into center of platter.
4. Arrange sweet pork and all condiments decoratively in individual mounds around the rice. arnish with lime wedges.
5. To serve: Either mix everything well in the platter first or let people pick and choose then mix in their own plates.
