Southern Thai rice salad (Khao yam pak tai )

Southern Thai rice salad or Khao yam pak tai; ข้าวยำปักไต้ in Thai. I would like to thank you, Christian Kell from Germany for introducing me to try this recipe. I have never had it before. I look up on the recipe and it looks delicious and good for your health but lot of preparation. It is rice salad which has lot of herbs and vegetables inside the dish and there is dressing called BU-DO sauce to have with salad. I tried to mix BU-DO sauce to have with the salad. It came out fishy and I didn't like the smell of it. I learn to make the sauce from shrimp paste. It turned out good and I love it. It is very interesting flavor of the food. I would love to try the real one in Thailand. I cooked rice from cumin and the butterfly peas "Dok Un Sun: ดอกอัญชัน". What a colourful food that I ever cook and beautiful. Thank you Khun Bongbung for sharing the recipe at http://jazzy-bong.bloggang.com/ . Her cooking blog is amazing.

Ingredients for the sauce:
1) 2 Tbsp shrimp paste
2) 2 Tbsp palm sugar
3) 1 cup of water

Vegetables for the side dish:
1) 2 cups cooked rice
2) 1/3 cup toasted grated coconut
3) 1 cup bean sprout
4) 1 Tbsp dried chili or fresh chili ( thinly sliced )
5) 3 stocks lemongrass, thinly sliced
6) 3 kaffir lime leaves, thinly sliced
7) 1 cup long green beans, thinly sliced
8) 1 cup shredded mango or pomelo

Preparation:
1) It is the butterfly peas "Dok Un Sun in Thai. I boiled with hot water for 5-10 minutes to get the blue colour then I bring the water to cook the rice.



2) This is cumin, peeled and wash well. Cut into small pieces then bring to crush into the mortar. Mix with the water . Bring the mixture to strain through a very fine sieve or cheesecloth. Bring the yellow water from cumin to cook the rice.


3) While you are cooking the rice. You can mix the khao yam dressing. Pour water and add shrimp paste into the pot on medium heat.
4) Add palm sugar.
5) Stir well until palm sugar dissolved.
6) Simmer for 5-10 minutes until the sauce is getting thick.
7) Wash all vegetables.
8) I got grated coconut from the Asian market. It's frozen grated.
9) Put grated coconut into a pan over medium-low heat. Stir constantly until coconut turn dark brown.
10) Or it's gold. This step take sometime to toast it. But it add the flavor to the dish very nicely.
11) Slice lemongrass, kaffir lime leaves, long green beans. Shred green mango. Set aside to arrange on the serving dish.
12) Place cooked rice in the center of the serving plate. Following all vegetables into the side of the plate.
13) Before you eat, stir the dressing and pure on top of the dish. If you prefer sour taste, you can serve with lime wedge on the plate.
14) Mix gently and enjoy your Khao Yam Pak Tai.

Hot Thai Spicy shrimp paste Chili Sauce

Hot Thai spicy shrimp paste Chili Sauce or Nam Prik Kapi ; น้ำพริกกะปิ in Thai. This recipe is special for myself. It is not something that my husband will appreciate the shrimp paste. So I have lot of vegetables and mackerel for him to enjoy with me. If you have dry shrimp in hand please add in the sauce. I do not have it this time. It came out good.

Ingredients for the sauce :
1) 1 1/2 Tbsp shrimp paste
2) 1 1/2 palm sugar
3) 2 lime juice ( 6-7 Tbsp )
4) 4 cloves garlic
5) 12 Thai chili
6) 1 Tbsp fish sauce
If you have dry shrimp please add it up to the recipe. 2 Tbsp of dry shrimp

Ingredients for the side dish:
1) 2 mackerel fish
2) 3 eggs
3) 3 sprigs of dill
4) 1 tsp thin soy sauce
5) 1 Tbsp canola oil
6) fresh vegetables or cooked vegetables. Here I have fresh Thai eggplants, steamed broccoli, carrots, cabbage and long Green beans.

Preparation:
1) Here is some of my ingredients, lime, garlic, hot chili, shrimp paste, eggs, palm sugar and mackerel fish .
2) Here is shrimp paste I wrap it up with banana leave and put on the oven 400 F for 5-10 minutes. It looks too much in the picture but I did use it 1 1/2 Tbsp.

3) If you like to fry mackerel is good too. Here I put on the oven 400 F 30-45 minutes or until turn gold or cooked.

4) Peel garlic, remove chilies stems, wash pat dry and put in a mortar.
5) Coarsely pound chilies and garlic. If you have dry shrimp, you can add into the mortar and well pound with all ingredients.

6) Add shrimp paste into the mortar.
7) Then well pound with all ingredients.
8) Add palm sugar. Pound the mixture together.
9) Adding palm sugar, lime juice and fish sauce to suit your taste.
10) It should has a taste of sour, spicy and sweet.
11) Nam prik ka pi can be served with omelet. I put dill into my omelet. It is ok. I prefer to make omelet with Phak cha-om but I can not find one.

13) You can cut into a size 1 " dice to serve with the dish.
14) When the mackerel is ready. Take out from the oven and serve immediately.
15) This can be served in many ways. Spoon over fresh steamed rice or use as a dipping sauce for fresh or steamed vegetables such as cucumber, long green bean, cabbage or bamboo .In Thailand this is very popular to eat with fried mackerel fish or pla too and omelet with cha-om.
I hope you enjoy my cooking :-)

Fried Rice Shrimp with chilli paste in soy bean oil

Fried Rice Shrimp with chili paste in soy bean oil or Khow Phad Num Prik Pao Gung ; ข้าวผัดน้ำพริกเผากุ้ง. This is another fried rice I made from chili paste in soy bean oil ( Num Prik Pao ) It's quick and easy fried rice.

Ingredients:
1) 2 cups cooked rice
2) 15 shrimps
3) 4 cloves garlic
4) 2 Tbsp fish sauce
5) 4 green onions
6) 4 carrots
7) 1 Tbsp chili paste in soy bean oil ( Num Prik Pao )
8) 2 Tbsp canola oil
9) 1 tsp sugar

Preparation:
1) Here is all ingredients that you will need. Peel carrots , garlic, shrimps then wash all vegetables well including shrimps.
2) Cut green onions into small pieces, mince garlic and cut carrots into small dices.
3) Add canola oil into the pan on medium to high heat.
4) When the oil is getting hot, add minced garlic then stir-fry until fragrant.
5) Add shrimps.
6) Stir-fry until the shrimp is getting cook, then season with fish sauce and sugar.
7) Add diced carrot then stir fried until carrot is getting soft.
8) Add cooked rice.
9) Add chili paste in soy bean oil ( Num Prik Pao ).
10) Stir-fry until all ingredients mix together.
11) Then add cut green onions.
12) Stir quickly until all ingredients mix together, and remove from heat.
13) Put fried rice on a plate, and serve immediately. Enjoy :-)