SLider section

Khao Kluk Kapi (Fried rice with shrimp paste)

Zone Central

  • recipe image cover
  • recipe image cover

Khao Kluk Kapi (Fried rice with shrimp paste)

Background

Kapi (shrimp paste) is a common ingredient of Thai dishes for a long time. It is used as an ingredient in many dishes and its taste is salty. Khao Kluk Kabi, fried rice with shrimp paste, is one of a traditional Thai dishes garnished with sweet pork, chopped mango, chili, crispy dried shrimp and omelet.

 

Nutrition facts

Kapi (shrimp paste) is made from fermented ground shrimp mixed with salt and it contain high calcium, omega3 and vitamin B12 which naturally present in some foods. The vitamin B12 helps strengthen bone and increase red blood cells. Omega3 helps to prevent from blood clots.

 

Ingredients

  • 4 cups steamed rice
  • 2 tbsp. roasted shrimp paste
  • 2 tbsp. chopped garlic cloves
  • 4 tbsp. cooking oil
  • 150 grams sweet pork
  • 20 grams dried shrimp, deep-fried
  • 2 tbsp. lemon juice
  • 40 grams shallots, sliced
  • 40 grams mango, chopped
  • 80 grams omelet, ribbon-sliced
  • Garnish with sliced chili and coriander leaves

Zone Northeast

Deep fried Thai chicken

    Background Deep fried Thai chicken with salt is made from Thai organic chicken mixed with salt and Thai herbs which makes the taste wonderful.   Nutrition Facts Thai organic chicken is full of protein to reduce the body deterioration. Salt is high in Iodine preventing goiter disease.   Ingredients 2 kg Thai organic chicken 100 grams salt 100 grams lemongrass, chopped Palm oil


more

Zone Central

Khao Kluk Kapi (Fried rice with shrimp paste)

Background Kapi (shrimp paste) is a common ingredient of Thai dishes for a long time. It is used as an ingredient in many dishes and its taste is salty. Khao Kluk Kabi, fried rice with shrimp paste, is one of a traditional Thai dishes garnished with sweet pork, chopped mango, chili, crispy dried shrimp and omelet.   Nutrition facts Kapi (shrimp paste) is made from fermented ground shrimp mixed with salt and it contain high calcium, omega3 and vitamin B12 which naturally present in some foods. The vitamin B12 helps strengthen bone and increase red blood cells. Omega3 helps to prevent from blood clots.   Ingredients 4 cups steamed rice 2 tbsp. roasted shrimp paste 2 tbsp. chopped garlic cloves 4 tbsp. cooking oil 150 grams sweet pork 20 grams dried shrimp, deep-fried 2 tbsp. lemon juice 40 grams shallots, sliced 40 grams mango, chopped 80 grams omelet, ribbon-sliced Garnish with sliced chili and coriander leaves


more

Zone South

Yum Phak Kood Goong Sod (Phak Kood salad)

Background Phak Kood, oak fern, is a member of the Athyriaceae family and grows well in the rainy season. Its young leaves can be cooked in various kinds of dishes, including Yum Phak Kood (salad) and stir-fried.   Nutrition facts Phak Kood is source of beta carotene, iron and vitamins. Having the dish maintains good eyesight. Fat from coconut cream helps a beta-carotene absorption.   Ingredients 2 cup Phak Kood, blanched 80 grams shrimps, blanched ½ cup coconut cream ¼ cup peanut, roasted ½ cup shallots, chopped ¼ cup dried coconut, roasted ¼ cup dried shrimp, pounded 5 grams bird’s eye chilies 2 lime juice 2 sugar 1 salt    


more

close[x]
Questionnaire