.JPG "Thai Bagoong Fried Rice (Khao Kluk Kapi)") |
| Thai Bagoong Fried Rice - Khao Kluk Kapi |
Serve 4 to 6 Prep Time 45 minutes
Cooking Time 40 minutes
Ingredients for the bogoong fried rice: 5 cups steamed
jasmine rice ( you can also use other varieties of rice) 1 and 1/2 tablespoons
Thai bagoong. 2 tablespoons oyster sauce. 1/4 teaspoon ground white pepper. 2
tablespoons cooking oil. 6 pieces shrimp, shelled and deveined
Ingredients for the pastrami: 2 tablespoons cooking oil. 1/4
cup chopped onions. 1/2 kilo pastrami sliced into 1-inch strips. 1 tablespoon
fish sauce. 1 tablespoon vinegar. 1/2 cup muscovado sugar
Ingredients for the egg strips and the condiments: 3 eggs.
1/2 tablespoon cooking oil. 1/4 cup long beans (sitaw) blanched for 2 minutes
then sliced into 1/2-inch pieces. 1 green mango, peeled ad sliced into the
strips
Thai Bagoong Fried Rice (Khao Kluk Kapi) recipe: 1- In a
small bowl, combine rice, bagoong, oyster sauce, and white pepper. Mix well and
set aside. 2- Make the pastrami: In a frying pan, heat oil and sauté onion
until soft. Add sliced pastrami and sauté for 1 minute. Add fish sauce and vinegar;
let sit for 10 seconds. Mix well and continue cooking until liquid reduces by
half. Add muscovado sugar and cook until sugar melts and coat the pastrami. Set
aside. 3- Make the egg strips: Beat the eggs and set aside. Heat a nonstick pan
and brush with a little oil. Pour 1/4 of the beaten egg mixture into the pan,
making a thin layer. Leave to cook like a thin pancake. Transfer the cooked egg
to a plate. Roll like a cigar and slice thinly. Repeat with remaining beaten
eggs. Set aside. 4- Cook the bagoong fried rice: In a wok, heat oil and
stir-fry shrimp just until done. Set shrimp aside. In the same pan, add bagoong
rice mixture and toss until warmed through. 5- To serve, place a bowl of rice
on a plate. Arrange shrimp, pastrami, egg strips around the rice. Serve hot
