food | Food type | Main Ingredients | Take time | Serve |
Thai | Rice and flour | rice | 60 minutes | 2 places |
ingredient
- 50 grams of chili (ingredients for shrimp paste chili sauce)
- 50 grams of peeled Thai garlic (ingredient for shrimp paste)
- 150 grams of grilled shrimp paste (ingredients for shrimp paste chili paste)
- 50 grams of eggplant (ingredients for shrimp paste)
- 15 grams of chopped shallots (ingredients for shrimp paste)
- 50 grams of shredded ma-uek (ingredients for shrimp paste chili paste)
- 180 grams of palm sugar (ingredient for shrimp paste chili sauce)
- 15 grams of dried shrimp powder (ingredient for shrimp paste)
- 180 ml. lime juice (shrimp paste ingredient)
- 25 ml fish sauce (shrimp paste chili paste ingredient)
- 50 ml. warm water (shrimp paste mixture)
- 200 grams of Khao Khao 43, Chat Light brand (ingredients for rice mixed with chili paste)
- 3 tablespoons shrimp paste (ingredients for rice mixed with chili paste)
- 1/2 mackerel (ingredients for rice mixed with chili paste)
- 3 pieces of cucumber (ingredients for rice mixed with chili paste)
- 2 eggplants ( ingredients for rice mixed with chili paste)
- 3 pieces of yardlong beans (ingredients for rice mixed with chili paste)
- 2 pieces of purple eggplant (ingredients for rice mixed with chili paste)
- 2 pieces of white turtle eggplant (ingredients for rice mixed with chili paste)
- 2 pieces of green eggplant (ingredients for rice mixed with chili paste)
Preparation
- Heat a pan with lard and fry the garlic until yellow.
- Add grilled shrimp paste and mix with fried garlic over low heat. Add cooked rice and stir-fry until well combined.
Sweet Pork
- Place a pan on the stove, add lard, shallots, skinless pork belly (boil the pork for 30 minutes first), water, fish sauce, dark soy sauce, and palm sugar.
- Mix until the sauce has bonded with the pork.
- Arrange all ingredients on a plate with side dishes and serve.