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Khao Khluk Kapi (Thai: ข้าวคลุกกะปิ, pronounced [kʰâːw kʰlúk kāpìʔ]; sometimes spelled as Khao Kluk Kapi) is a flavorful dish in Thai cuisine that consists of primary ingredients of fried rice mixed with shrimp paste, also known as "Kapi"(Thai: กะปิ, ). The dish is typically served with several side dishes or toppings, such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried dried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelet or crêpe, sweetened roasted pork, pork belly (Chinese mu wan), Chinese sausage such as Kun Chiang, and mackerel, among others.

The traditional way to make Khao Khluk Kapi does not use the stir-frying technique; shrimp paste is simply mixed with steamed rice directly because the word "Khao" means rice while "Khluk" is mean mixing and Kapi refers to shrimp paste. These days, Khao Khluk Kapi is made into a contemporary by stir-frying after mixing shrimp paste with rice to calm the smell of shrimp paste for those who can not stand the smell of shrimp paste. Khao Khluk Kapi is also described as a salad dish per the vegetables that accompany the dish, and as possessing the flavors of saltiness per the shrimp paste, sweetness per the fruits, and spiciness per the chili peppers.

Outside Thailand, the Philippines also have shrimp paste but it is a bit different from the one in Thailand because of the shrimp paste in the Philippines is a little bit more liquid and the shrimp are not as crushed as Kapi. In the Philippines, a dish called Bagoong fried rice can be considered a comparable equivalent to Khao Khluk Kapi.

History
Khao khluk Kapi's recipe was adapted from an original Mon dish during the time of King Rama II. It originated in Central Thailand (the historical Mon settlement region). From the record, around the 16th century, an ambassador from Persia visited Thailand and mentioned that shrimp paste is one of the garnishes in Thailand and also said that it has a bad smell and is not proper to be in a dish. 21 years later, the shrimp paste was mentioned again by an ambassador from France that the shrimp paste was not as bad as mentioned before, and also said that Thai people always like to put shrimp paste in their food.

During the reign of king Rama V, he visited Europe for the second time in 1907, the record mentioned Khao Khluk Kapi that the king dreamed that his grandmother made it and it is very tasty; on that morning he ordered the courtiers to bring the cooked ingredients and he will mix it himself.

Ingredients
Khao Kluk Kapi is one of the best fast food dishes. This dish doesn't waste any waiting time for cooking because all the ingredients are prepared. It is all ready, just scoop it up when they have a customer. Serving and garnishing might take a little time so some restaurants even scoop it up into plates and ready to be sold or served.

Rice
Rice in Khao Kluk Kapi is a mixture of rice and shrimp paste. in order to make the rice taste more mellow and delicious. Basically, There are 2 methods of cooking rice with shrimp paste,  first is freshly cooked rice and shrimp paste which is suitable for anyone who can cope with the smell of shrimp paste, steams from freshly cooked rice will make the shrimp paste melt more easily. And another way is to deodorize the shrimp paste is by stir-frying, in this case, we need to use dry rice to prevent the rice from becoming too wet which will weaken the shrimp paste flavor.

Sweet pork
Sweet pork(Thai: หมูหวาน, ; sometimes spelled as Mu-Wan) is basically pork that is marinated and simmered in sugar until it’s soft. The taste is a little salty, sweet, and very mellow. The more delicious it is eaten with shrimp paste fried rice. Sweet pork has a variety of recipes.

Dried shrimp
Dried shrimp is basically a type of dried food. Drying to prevent spoilage of food so that it can be stored for a long time. Dried shrimp is an important side dish of Khao Kluk Kapi in order to make a dish a little bit more fishy. Usually, we will fry the dried shrimp until the texture is crispy before we put it as a side ingredient for mixing with Khao Kluk Kapi.

Fresh ingredients
Khao Kluk Kapi is often added with fresh vegetables and other things to add freshness and mellowness to this dish such as Chinese sausage, shredded omelet, chili, raw sour mango, yard-long been, cucamber, sliced shallots, and lemon juice.

Nutrition
Khao Kluk Kapi contains all 5 food groups. Steamed rice mixed with shrimp paste is classified as the carbohydrate group. Sweet pork, fried dried shrimp, and shredded omelet as a protein group. Fat is the oil used to make sweet pork, fried dried shrimp, omelets, and sometimes in stir-frying rice, including the fat content in meat and eggs. Vegetables used as a side dish include cucumber, lentils, shredded raw mango, sliced ​​shallots, and lemon juice they are also grouped as fiber. Some people like it spicy, they can add shredded chili peppers to make it more flavorful. For some recipes can use fresh Madan (Thai: มะดัน, ) instead of raw mango.

A plate of Khao Kluk Kapi provides approximately 549 kilocalories of energy, which is about one-third of the recommended amount of energy consumed in a day for those who need about 1600 kilocalories/day. One serving contains about 25 grams of protein or 48 percent of the recommended daily intake. Which comes from sweet pork, dried shrimp, and omelet mostly, while the fat content is 30 percent of the total energy or 43 percent of the recommended daily intake, which may seem a little bit too high.

There are also a few things to be cautious about when eating fried rice with shrimp paste. In terms of saltiness from shrimp paste, it is very salty, it contains a lot of sodium. People with high blood pressure problems should not choose to eat this dish too often.

Presentation
As mentioned before Khao Kluk Kapi is a dish in which all the ingredients are already prepared. Therefore, the way to present this dish can be divided into 2 main ways. The first is to prepare all the ingredients on a plate before serving them as a single dish meal, another way is to place the finished ingredients on a plate in the middle and everyone will have their own dish of rice. After that, each person scoops their favorite ingredients and mixes them with the rice on their own plates.

In the COVID-19 situation, restaurants have to adapt to cope with the situation. This causes the Khao Kluk Kapi to go, it came out in the form of a lunch box which still retains the uniqueness of Khao Kuk Kapi which is to separate the ingredients from the rice and still let the diners mix it themselves.

Reference

 * 1) Bebs (2019-06-18). "Simple Thai Fried Rice with Shrimp Paste (Khao Kluk Kapi)". Foxy Folksy. Retrieved 2022-10-28. from https://www.foxyfolksy.com/thai-fried-rice/
 * 2) "Khao Kluk Kapi – Fried Rice with Shrimp Paste". thaicookingschool.org. Retrieved 2022-10-28.
 * 3) Gourmet, The High Heel (2015-04-11). "De-constructed Thai Shrimp Paste Fried Rice, Khao Kluk Kapi". The High Heel Gourmet. Retrieved 2022-10-28.
 * 4) "Khao Kluk Kapi (rice fried with shrimp paste) | Thailand Life". Retrieved 2022-10-28.
 * 5) "10 Best Cooking with Shrimp Paste Shrimp Paste Recipes | Yummly". www.yummly.com. (2022, Sep 30). Retrieved 2022-10-28.
 * 6) "ข้าวคลุกกะปิตำรับคนเมืองเสริมแร่ธาตุ". Thai Taste Therapy (in Thai). Retrieved 2022-10-28.
 * 7) ศันสนีย์ วีระศิลป์ชัย. (2020, Dec 23). วาทะประวัติศาสตร์ (In Thai). Retrieved 2022-10-28.
 * 8) Ammk (2022-01-24). "วิธีทำ ข้าวคลุกกะปิ เครื่องแน่น ๆ อร่อยแบบไม่มีกั๊ก". Spring Green Evolution. Retrieved 2022-11-03.
 * 9) F&W Editors. (2017, May 23). 5 Ways to Use Shrimp Paste. Retrieved 2022-11-03.
 * 10) หมอชาวบ้าน. (1998, Dec 1). ข้าวคลุกกะปิจานนี้ได้อะไร. Retrieved 2022-11-03.