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Khao Kluk Kapi (Fried rice with shrimp paste)

Zone Central

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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 South

Kaeng-Ped-Moo-Tonkah-Oan

Background Local people usually plant homegrown vegetables like chili, galangal, lemongrass and kaffir lime. The ripe stalk of galangal can reduce fishy while young galangal and young stalk of galangal is popular among many Thai recipes such as “ KaengSom” and “ KaengPed ”   Nutrition facts Young galangal has medium spicy taste. Eating galangal helps relieve the discomfort caused in stomach and abdomen due to inflammation, reduce against cold and cough by improving blood circulatory. In addition, the rootstock of galangal has benefit in lower cholesterols in blood and its fiber is good for digestive system. Young stalk of galangal 100 G contains energy 20 Kcal, phosphorus 27 ml, vitamin C 23 ml, so it becomes rich in protein and fat when combined with coconut milk, pork and red curry paste.   Ingredients 300 grams pork, sliced 100 grams galangal, sliced ¼ cup curry paste 1 cup coconut cream 2 cups coconut milk 2 tablespoons fish sauce 2 teaspoons coconut sugar   Curry paste ingredients 20-30 bird’s eye chilies 1 teaspoon pepper powder 2 tablespoons garlic, chopped 2 tablespoons shallot, chopped 3 tablespoons lemongrass, chopped 2 teaspoons galangal, chopped 1 tablespoon turmeric, chopped 2 tablespoons shrimp paste 1 teaspoon salt Pound all ingredients together until blended.


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Zone South

Jum-Pa-Da-Tod

  Background Jum-Pa-Da or Cempedak is a tropical and exotic food of southern Thailand. It is similar to jackfruit and very popular in Southeast Asia, particularly in Malaysia. The size of the Cempedak fruit is much smaller than Jackfruit. The texture of the Cempedak flesh is soft, sweet, and has a strong aroma. It can be eaten fresh; but, it tastes much better in fritter. Deep-fried Cempedak Fritters are commonly sold in the southern part only.   Nutrition facts Jum-Pa-Da or Cempedak has a sweet flavor, highly rich in vitamin A that mainly helps keep the cornea of eye healthier. This also contains dietary fiber which is high enough to maintain digestive tract health. Vitamin C also decreases the cholesterol content in the blood. Deep-Fried Cempedak is to coat the Cempedak flesh with sliced coconut batter and fry. Beware of eating too much because you can get sore throat as it has high amount of oil from deep-fry and coconut.   Ingredients 400 gramsJum-Pa-Da or Cempedak 300 grams rice flour 1 cup sugar 2 cupscoconut, grated 1 ½ cups water 2 tablespoons lime water (nam-poon-khao) 2 chicken eggs 3 tablespoons white or black sesame 1 tablespoon salt Vegetables oil for fry    


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Zone Northern

PhakKad-Jor(Sour Soup with Pork Ribs and Thai Flowering Pak Choy)

Background Phakkad-jor or Jorphakkad is a dish using blooming Bok Choy. It is one of favorite dishes of the North. The recipes differentiate locally.   Nutrition Facts The dish contains high calcium which strengthens the eyesight, bones and teeth, as well as prevents osteoporosis. Moreover, Bok Choy helps cancer prevention.   Ingredients 2 kilograms chopped Bok Choy ½ kilogram pork rips, sliced into small pieces 30 grams shallots 20 grams garlics 2 tablespoons chopped garlic 1 tablespoon shrimp paste 1 tablespoon fermented fish 1 tablespoon salt 1 cup tamarind juice 3 tablespoons vegetable oil 5 fried dry chilies


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