Draft:Khao Kluk Kapi

Khao Khluk Kapi (Thai: ข้าวคลุกกะปิ) is a dish of rice stir-fried with shrimp paste On top of Khao khluk Kapi are a variety of toppings which normally includes green mango, omelet, red onions, dried shrimp, sweet pork, Chinese sausage, chilies, cucumbers, long beans, and some cilantro, and green onions.

Khao khluk Kapi is a traditional Thai recipe and one that is unique to Thailand. The recipe is generally the same wherever you eat it in Thailand, which is unusual as the way Thai dishes are cooked normally varies from region to region or even from restaurant to restaurant. The main ingredient in the dish is rice fried in shrimp paste. This pungent fried rice is accompanied by lots of other ingredients, some cooked, some raw, all of which are meant to be mixed together on the plate and all eaten at the same time to create a combination of several different intense flavors at the same time.This combination of flavors is the magic of this dish and the reason why it is so popular in Thailand.

History

Khao khluk Kapi is a traditional Thai food with no specific inventor recorded. People have liked it for a long time, especially among the truly local people. The original recipe of this dish must include grilled catfish mixed with shrimp paste (kapi). Khao khluk Kapi is a flavorful Thai dish that combines various ingredients, and when they come together, they create a harmonious taste. It's considered one of the outstanding dishes featuring shrimp paste, which is an essential Thai condiment with a long history. Shrimp paste has been known to the Thai people since the time of King Ramkhamhaeng the Great, who expanded his kingdom to the south and brought shrimp paste back to Sukhothai from Pattani.

There is historical evidence of shrimp paste's use during the reign of King Narai the Great, this was the period when the policy of opening the country was announced. Some foreign friends came to Ayutthaya. An ambassador from Persia came to visit and wrote that shrimp paste was a Thai ingredient known for its strong smell and, at the time, was considered unsuitable for cooking. But after another 21 years (one year before "Phra Narai" died), a French ambassador sent by King Louis XIV named "Simon De La Loubère also mentioned shrimp paste. But this time it wasn't as bad as the Persian ambassador he described.

They said that the usual ingredients of Thai sauce (nam phrik) were garlic, chili, and other spices, relying on comparisons between it and French cuisine.They were surprised by the obsession of Thai people with shrimp paste, locally known as "kapi," which they always added to their dishes and it was important evidence that made us know.

As for Khao khluk Kapi, it was first mentioned during the reign of King Rama V when he made his second trip to Europe in 1907. It is recorded that King Rama V dreamed of Krom Phraya Sudarat Ratchaprayoon. A person with the honor of being a grandmother said Cook rice mixed with shrimp paste to make it very delicious to eat. When you wake up His Majesty has a royal command to prepare shrimp paste and various seasonings. Then he ate it himself in the morning in Europe.

Etymology

Khao khluk Kapi is “rice mixed with shrimp paste”. Khao means “rice”, khluk means “mixed or stirred” and Kapi means “shrimp pasted”

Khao

Rice

For Thai people, rice is a staple food that is eaten with most meals, both a meal and dessert. In fact, Thailand is the world’s largest exporter of rice and Thai rice includes many types, each with its own characteristic and flavor. The most favored Thai rice is Jasmine Rice, a long-grain variety native to Thailand.  Jasmine rice is best served steamed and goes well with most foods, especially Thai curries. Therefore Jasmine rice is The most popular rice and it costs the most when compared to other varieties of rice  Consequently, most restaurants serve kâao-sǔay a plain white variety that grows in abundance and is consumed with all styles of entrée.

Kapi

Shrimp pasted

In Thailand, shrimp paste is called Kapi. It’s a purple-brown condiment made by mixing krill with salt and leaving them to ferment. The resulting mixture after dried and ground into a dense and sticky paste that’s the consistency of almond butter or coarse pâté. It is full of umami, salty, and funky, and has a complex, savory flavor that is hard to replicate. Thai cuisine is quite complete without shrimp paste kapi, the dense, dark purplish, and greyish brown, fermented shrimp paste with an intensely pungent odor, which most unaccustomed Westerners find overpowering and even repulsive. Just about every Thai curry you’ve ever had has Kapi as a vital component; this strong character blends with the robust flavors of chilies, garlic, fragrant spices, pungent roots, and aromatic herbs to make each curry a delightful whole. Kapi appears in almost every Thai dish in one way or another, particularly among villagers in the Thai countryside.

Recipe

Dried shrimp

1. Rice Heat oil in a pan over medium heat, then add shrimp paste to fry, Add rice, mix well, then set aside. For Side Dishes.
2. Eggs Mix the eggs. After set the wok or pan over medium heat, carefully and lightly brush oil over it. Pour one-third of the egg into the wok after it's heated. Cook until the egg is set, creating a matte rather than raw surface. Swirl the wok to spread the egg thinly. Place the egg crepe on a chopping board after lifting or sliding it out of the pan. Continue cooking the remaining egg in the same pattern, creating two more crepes, and stacking them when they are done. After rolling the stacked crepes, cut them into strips.
3. Fried Shrimp Heat 1 Tbsp of oil in a pan over medium heat. When hot, fry dried shrimp. Remove shrimp from the pan and put on a paper towel to absorb excess oil. Set aside.
4. Fried Chinese Sausage Cut sausage diagonally into inch-long pieces. Over medium heat, heat 2 tbsp oil in a pan. When hot, fry sausages until just starting to turn brown, then put on a paper towel to absorb excess oil.
5. Vegetables Peel shallots, take stems off chilis, then wash them thoroughly with water. Thinly slice shallots and chop chilies. Wash green mango and beans well. Peel off the green mango skin and slice it into a tiny piece. Wash, peel, and cut cucumber into cubes. Wash and cut green beans, then chop them into small pieces. Set aside vegetables, arrange all components on a large plate then serve.

Main Side-dishes

The original version of Khao khluk Kapi is rice mixed with grilled catfish. Both rice mixed with shrimp paste and rice mixed with grilled catfish But nowadays people try to make it more casual so it becomes Pork or chicken instead.

Khao khluk Kapi the main flavor is salty so the main side dishes would be something that goes well with Khao khluk Kapi so it becomes caramelized pork, This traditional Thai dish is prepared with pork belly which is sliced into pieces and fried in a slightly sweet mixture of spices and sugar. Fish or soy sauce, garlic, and palm or brown sugar are typically used to create a caramelized sauce.

Pork belly is used in this classic Thai dish, soy sauce, and fish sauce are the main ingredients of caramel pork, also known as "Moo wan". sauce First Cut pork belly into small, thin pieces. Heat oil in a pan over medium heat. Cook shallots until they start to caramelize. Add palm sugar and stir over until it is melted and starts to turn an amber color. Add the pork, soy sauce, fish sauce, and black soy sauce, and lastly add water to cover the pork. Stir to mix and dissolve the sugar. Let simmer gently, stirring occasionally until the syrup has reduced until thick and shiny.

Health Benefit

Khao khluk Kapi has ingredients from all 5 food groups, with steamed rice mixed with shrimp paste classified as rice, flour, sweet pork, fried dried shrimp, and shredded omelet as meat. The fat group is the oil used for frying rice, making sweet pork, fried dried shrimp, and omelets, including the fat contained in meat and eggs. Vegetables used as side dishes include cucumber, yardlong beans, and sliced raw mango. Chopped shallots and lime juice Organized into groups of vegetables Some people like it spicy and can add shredded bird's eye chili to add more flavor. Some recipes for Khao khluk Kapi can use fresh madan instead of raw mango.

The fact that Khao khluk Kapi is classified as a food that provides a lot of energy compared to other types of single dishes. It's because it has a lot of fat. Due to the components Whether it's sweet pork, fried dried shrimp, or omelets, There are still a few cautions when eating Khao khluk Kapi. In terms of the saltiness of shrimp paste. If it is very salty, it will have a lot of sodium minerals. People who have high blood pressure problems should not choose to eat this dish very often.

Garlic

Shallots

Kapi

• Kapi (shrimp paste) is made from fermented ground shrimp mixed with salt and it contains high calcium, omega-3, and vitamin B12 which are present in some foods. Vitamin B12 helps to increase red blood cell production and strengthen the bones. Omega3 helps to prevent blood clots. Vitamin B12 helps prevent anemia and contains vitamin D. Protect bones and teeth to be strong.

Garlic

• Garlic has very few calories but is very nutritious. Improved heart health, immune system support, as well as anti-inflammatory and antioxidant properties, are only some of the potential health benefits of garlic. Garlic's allicin may prevent the hormone angiotensin II, which raises blood pressure, from being produced. Moreover, it could loosen blood vessels, providing easier blood flow. Furthermore, garlic allicin can aid in lowering lead levels in blood and other vital organs. Garlic contains sulfur compounds as well, which help shield the body's organs from negative effects of heavy metal toxicity.

  

  Long bean

Shallots

• Shallots provide a milder, sweeter onion flavor in cooking, offering a versatile and flavorful addition to dishes, and they also contain some essential nutrients. Shallots are High in antioxidants (Antioxidants are compounds that help protect your cells from becoming damaged by substances called free radicals). Research indicates that the organosulfur compounds and antioxidants in shallots may benefit heart health and blood circulation in several ways, potentially lowering your risk of heart disease.Shallots are high in thiosulfinates, an organosulfur compound that may help avoid the formation of possibly damaging blood clots.

Lime

Yardlong bean

• Long beans, also known as snake beans, are a low-calorie vegetable which means they are digested slowly and do not cause a rapid spike in blood sugar levels. This makes them a good food choice for people with a diet or those looking to manage their blood sugar levels and also rich in fiber, which can help promote healthy digestion, prevent constipation, help to lower cholesterol levels, and reduce the risk of heart disease. And also there are vitamins and minerals. They can aid in digestion, support weight management, and provide essential nutrients like vitamin C, vitamin K, and folate.  These nutrients are important for maintaining a healthy immune system, supporting healthy vision, and promoting heart health.

Cucumber

Lime

• Limes contain vitamin C antioxidants and high in other nutrients, which may help boost immunity. Reduce the chance of heart disease. Preventing kidney stones Helps the absorption of iron and promotes skin health. Limes are high in active compounds that function as antioxidants in your body, including flavonoids, limonoids, kaempferol, quercetin, and ascorbic acidLimes are high in vitamin C, a nutrient that may help boost your immune system. Vitamin C could help  recover the wounds faster by reducing inflammation and stimulating collagen production.

Chillie

Cucumber

• Cucumbers are low in calories and it has high water content compared to other vegetables. Cucumbers provide hydration and some essential nutrients, including vitamins K and C. The antioxidant properties of cucumbers are found that they contain flavonoids and tannins, which are two groups of compounds that are especially effective at blocking harmful free radicals, because cucumbers are composed of about 96% water, they are especially effective at promoting hydration and can help with daily water needs. Eating cucumbers helps you with many health benefits, including lower blood sugar levels, weight loss, helping you with your digestive system, and balancing your hydration. They can help with weight management, and skin health, and provide a refreshing addition to salads and snacks.

Chili Pepper

• Chili peppers are rich in various vitamins and minerals such as Vitamin C, Vitamin B6, Vitamin A, Potassium, and Copper  Chili peppers are a rich source of spicy-hot capsaicin. They are also very high in antioxidant carotenoids, which are linked to numerous health benefits. Another compound that is high in chili pepper is capsaicin, the capsaicin in the peppers has been shown to improve metabolism and help with weight loss. Capsaicin can reduce the risk of diabetes, Adding chilis to your meal can lead to the correct amount of insulin being released to reduce the blood sugar levels. This is helpful for people who are overweight.

  

  Raw mango

Mango

• Mangoes are rich in vitamins, minerals, and antioxidants, which can strengthen the immune system, improve eye health, and help with digestion. Mango contains nutrients that support a healthy heart.Mangoes are high in  magnesium and potassium, which help maintain blood flow more healthy. These nutrients help your blood vessels relax, promoting lower blood pressure levels in addition, they may help lower your blood levels of cholesterol, triglycerides, and free fatty acids.

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