| Cuisine | Dish type | Main ingredients | Cook | Servings |
| Thai |
Rice and flour |
fish |
45 Min | 1 place |
ingredient
- Steamed rice (Note: Use 100 grams of steamed rice / serving)
- 1000 grams of Benjarong Jasmine Rice
- 1200 ml water
- 15 grams shrimp paste
- 20 grams of palm sugar
- 10 grams of Thai garlic
- 15 grams of garden chili
- 20 grams lemon juice
- 20 grams water
- 10 grams of eggplant
- 50 grams of mackerel
- 3 grams vegetable oil
- 5 grams vegetable oil (for grilling)
- 20 grams of all-purpose crispy flour
- 40 grams water
- 20 grams bread crumbs
- 10 grams of acacia shoots (acacia shoot omelet)
- 1 egg (omelet with cha-om)
- 3 grams of Dek Somboon brand fish sauce (cha-om omelet)
- 15 grams of vegetable oil (omelet with acacia shoots)
- 3 grams of vegetable oil (side dish)
- 3 grams of sugar (side dish)
- 10 grams of salt (side dish)
- 25 grams of Hong Kong Kale (1 stalk) (side dish)
- 5 grams of okra (1 piece) (side dish vegetable)
- 5 grams of cucumber (side dish vegetable)
- 5 grams of carrots (side dish)
- 5 grams purple eggplant (1 piece) (side dish)
Preparation
- Cook Benjarong Jasmine Rice 2. Make modern shrimp paste chili paste using a blender by putting all ingredients in the blender in the proportions.
- Blend until the ingredients are smooth and well combined.
- Make fried eggs with cha-om leaves by seasoning with a little fish sauce to taste and using a circle press.
- Cut the mackerel into 2 bite-sized pieces.
- Season the trimmed mackerel with fish sauce, sugar and oyster sauce.
- Divide the mackerel into two parts. The first part is pan-fried. The second part is coated in a mixture of flour and water and coated with breadcrumbs, and deep-fried until crispy.
- Blanch the Chinese kale, carrots and trim the vegetables.
- Mix cooked jasmine rice with some of the shrimp paste until everything is well blended.
- Scoop the remaining shrimp paste into the center of the plate and then use a spoon to circle it into a circle, larger than the rice you will be placing on it.
- Put the rice mixed with chili paste into a round mold, press the rice until it is firm, then place the omelet with cha-om and grilled mackerel on top.
- Arrange vegetables on the side of the rice and fried mackerel.
Notes
- Jasmine rice used in fried rice or mixed rice should use less water than usual. When mixed with chili paste, the grains will be beautiful.
- Omelet with Cha-om should be seasoned only slightly because it is a side dish and its flavor will not dominate the main dish.
- When blanching vegetables, vegetable oil should be added when blanching or boiling to make the vegetables green and shiny.
- When grilling or frying mackerel, it should not be done for a long time because it will make the fish meat hard and dry.
