Sunday, August 31, 2008

Kao Klook Kapi

This is a Thai dish of assembled pieces, the presentation is just as important as the taste. The Kapi of the recipe name is shrimp paste, which is salted dried very small shrimp; roast in the oven on 350F for 10 minutes or so, until it's fragrant. Golden Mountain season sauce is soy sauce, substitute your favourite if you can't find the Golden Mountain (which you can in most Chinese supermarkets). The Kao is rice; Klook in Thai means to mix well, you mix, for example, in some dishes, the shrimp paste and rice together. However, it tastes pretty good, another recipe to make again.

Kao Klook Kapi
2-1/2 cups steamed rice
1 Tbsp roasted kapi (shrimp paste)
1 Tbsp minced garlic
1-2 Tbsp oil for stir-fry
2 eggs
5 long green beans, sliced into small pieces
1/2 green apple, julienned
4 shallots, sliced
1 small red or green chili, sliced
1/2 small cucumber, sliced
fried dried shrimp
sweet soya protein
1/4 cup mushroom stock
1 tsp palm sugar
1 tsp fish sauce
1 tsp Golden Mountain seasoning sauce

To prepare sweet soya protein, soak in hot water until soft. Then cook in a heavy pot on medium-high heat, adding mushroom stock. Season with palm sugar, fish sauce and seasoning sauce.

Separate the cooked rice well. Put some oil in a heavy pot on medium heat. When hot, add garlic and stir-fry until fragant. Lower the heat, add the kapi and stir fry. Add sliced long green bean and cook until done. Add steamed rice and stir-fry to mix well. Set aside.

Mix eggs well with a fork, then cook on medium heat in a heavy pot to make a thin omelette. Cut into thin slices.

Put rice with long beans on a plate; arrange well with sweet soya protein, fried dried shrimp, green apple, cucumber, sliced shallots, sliced chili. Garnish with coriander.

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