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Baskets and mounds of Thai shrimp paste (kapi) at Warorot market, Chiang Mai, Thailand. In Thailand, shrimp paste is called kapi (Thai: กะปิ); (Lao: ກະປິ). In Thailand is an essential ingredient in many types of nam phrik, spicy dips or sauces, and in all Thai curry pastes, such as the paste used in kaeng som.
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 the primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai.
' pressed fish ') is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it.
A type of catfish usually used in Thai cuisine in tom yam or, when shortly blanched, to be eaten with a nam chim (dipping sauce). Pla kraho ปลากระโห้ Siamese giant carp: Highly valued in traditional Thai cuisine. Like most of the Thai food species that are not bred in fish farms, overfishing has caused a serious decline in its ...
In a large bowl, cover the noodles with cold water and let stand for 2 hours. Drain well. Preheat the oven to 375°. Spread the peanuts on a baking sheet and toast for 10 minutes, until fragrant.
Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]
It is a fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, and mace) with ingredients more commonly used in native Thai cuisine (e.g., chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste ...
A sweet roasted chili paste, often used as an ingredient in Tom yam or when frying meat or seafood, and also popular as a spicy "jam" on bread or toasted bread. Nam phrik pla chi น้ำพริกปลาจี่ North A chili paste made with grilled fish, roasted chili peppers, roasted shallots, and roasted garlic, lemongrass, and shrimp ...