The dish I want to share with you this time is called “Kow clook kapi”, which is fried rice with shrimp paste and other elements such as cucumber, sliced fried egg, caramelised pork and Chinese sausages. In addition, there is sliced green mango, chopped green bean, onion, chopped chilli, fried dried shrimp and a wedge of lime. It has to be among my favourite dishes,
although I do have many of them!
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There are some kinds of Thai food that are completely adored only by Thai people. Like Australians love Vegemite, you can count on one hand how many non-Australians will share that affection.
I just want to introduce some of the Thai foods that I love to cook for myself, but not for others. I do not post any recipe with this, but feel free to request a menu,
The first dish is called “Kaw Clook Ka Pi” which translates to rice mixed with shrimp paste. Shrimp paste, or as we call it “Ka Pi” in Thai, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is made from fermented ground shrimp mixed with salt. In Thailand shrimp paste is an essential ingredient in many types of spicy dips or sauces and in all Thai curry pastes. Shrimp paste has a pungent aroma, which is why it not a favourite for many people.
Kaw Clook Ka Pi has many elements in this dish, namely
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