In my home town and many other parts of Thailand it is called เคย – Koey. Complete with step by step instructions with pictures and cooking tips. แกงไตปลาปลาดุกย่างโบราณ – Fermented fish innards curry is a dense curry made of fermented fish innards is dark coffee-brown in color – a salty, fiery hot dish, it grips the palate in an intense umami embrace. In Thailand we call it กะปิ –Kapi. Sorry, your blog cannot share posts by email. There are two grades of shrimp paste. The peppercorns, together with the flavorful yellow chilies, wrap the pork’s natural umami and fatty characters and enhance its natural sweetness; this sweetness, despite being placed far in the back and only appearing at the end of each bite, is nicely layered by the use of shrimp meat and palm sugar. Learn how Kapi (Fermented Shrimp Paste) is used in Thai cuisine and browse our kitchen tested Kapi (Fermented Shrimp Paste) Thai food recipes. 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I was fortunate to have a chance to learn about making shrimp paste in the Kadae fishing village community directly from a Kadae fisherman and shrimp paste artisan at ปากน้ำกะแดะ  – Kadae estuary, Kanchanadit, Surathani. It costs about 90 Baht ($2.85) for a kilogram. This shrimp paste chili dip known as nam prik gapi is the embodiment of bold Thai flavors. Shrimp paste is widely made in southeast Asia, but with different methods of fermentation. Please follow me as I share some firsthand knowledge with you. Then it is covered and left to ferment for at least two to six months. The lower grade, which has a deeper flavor, is for incorporating in curries กะปิแกง – Kapi Gaeng. Instead, smoked dried fish meat is added to the red curry paste to accentuate and widen its umami-smoky savory flavor base. Available in paperback and digital editions, The 5 Most Popular Articles from Thaifoodmaster, Celebrating the Art of Authentic Thai Home Cooking Cuisine, Thae Phoh Thai Red Curry with Pork Neck and Water Spinach (แกงหมูเทโพใส่ผักบุ้ง ; Gaaeng Muu Thaeh Phoh Sai Phak Boong), Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish (แกงไตปลาปลาดุกย่างโบราณ ; gaaeng dtai bplaa bplaa dook yaang), Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด ; naam phrik phrik thai soht), Thai Green Curry with Roasted Duck and Young Chilies (แกงเขียวหวานเป็ดย่าง ; gaaeng khiaao waan bpet yang), Massaman Curry – The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น), Swamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand Ginger and Thai Basil Flowers (แกงเผ็ดปลาไหลทรงเครื่อง ; Gaaeng Phet Bplaa Lai Sohng Khreuuang), Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal (แกงเผ็ดลูกทุ่งภาคใต้ ; gaaeng phet luuk thoong phaak dtai), Boiled, Stewed, Braised, Sautéd and Poached, Stir-Fried Chicken with Cashew Nuts Recipe (สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์; gai phat met mamuang himmaphan), Laap (ลาบ), Saa (ส้า), Luu (หลู้), gaawy (ก้อย), Nam Dtohk (น้ำตก) – an Ethno Culinary Journey, Moo Palo Recipe – Thai Eggs and Pork Chinese Five-Spice Fragrant Stew (สูตรทำไข่พะโล้หมูสามชั้นเห็ดหอม ; khai phalo muu saam chan het haawm), Khao Soi Recipe, Northern Style Curried Noodle Soup with Chicken. Thai Shrimp stir fry recipe comes together in 30 minutes and is going to be your new favorite seafood packed dinner. It was a hard work because the stickiness caused resistance when pulling the pestle. He said his version of shrimp paste is very simple, but there are still many steps to make a good shrimp paste that he can’t leave out. The green curry paste uses mainly the same standard ingredients as Thai spicy-red curry paste: lemongrass, coriander roots, kaffir lime zest, galangal, garlic, shallots, white peppercorns, coriander seeds, cumin seeds, salt and kapi. These help to counter its muddy and somewhat iron-like odor, which disappears along with the liquids and the aromatics. This eel curry includes a greater-than-usual quantity of aromatics used over three stages. Shrimp paste is rich in umami—often referred to as the fifth taste after sweet, sour, bitter and salty. The glutamate in fish paste is created by fermentation. These result in different looks and they may be called shrimp paste or shrimp sauce. It combines pungent shrimp paste and spicy Thai chilis with lime juice for sourness, fish sauce for saltiness, and palm sugar for sweetness. He told me that after rinsing the fresh กุ้งเคย – goong koey or krill, he mixes it with salt and lets it ferment about 24 hours or a little longer. My family always uses the premium grade for all dishes calling for shrimp paste. I asked them for permission to take photos and notes on making shrimp paste to share with students and blog readers. They pack a half kilogram of the paste into a plastic bag, then roll it back and forth to get rid of air pockets, and form the dense shrimp paste into a cylindrical tube. Looking for Thai food recipes with Kapi (Fermented Shrimp Paste)? Kapi Nam Prik – กะปิน้ำพริก & Kapi Gaeng – กะปิแกง. 6 Comments ». Samut Songkhram is known throughout Thailand for producing some of the best shrimp paste in the country, and Kapi Khlong Kone (กะปิคลองโคน) is the area that produces the best quality shrimp paste. We were very appreciative. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Shrimp paste is rather pungent, but it does mellow a little as you cook it. There is no expiration date for shrimp paste, but the best way to keep it is to store it in the fridge or freezer in an air-tight jar until it is gone. Lung Phumipat’s customers are typically neighbors or people who have heard about him by word of mouth. Pak Nam Kradae Fishing Village – ปากน้ำกะแดะ Kadae estuary. As the flagship dish in the repertoire of spicy southern Thai cuisine, it comes in different versions: some are water based; some have a base of coconut cream. Thae phoh falls into the category of the gaaeng khuaa (แกงคั่ว) style of Thai red curries, as it contains no dry spices except white peppercorns. The magic is created by the roasted Thai chili paste. It looks like a muddy, purple-gray paste and has a smell like a powerful blue cheese. Considered by some to be the most famous, and the most delicious, dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics and religion in 17th-century Siam. I had a chance to meet with a few elders and hear fascinating stories of their ancestors. Sauteed shrimp paste is also available here, which is what I used for this recipe. The pounding is to turn the sun-dried shrimps into a fine paste and to get rid of air pockets in order to avoid spoilage and provide a safe environment for the fermentation. This eel curry recipe is adapted from the vintage book: “Gap Khaao O:H Chaa Roht” by Ging Ga Nohk) (กับข้าวโอชารส โดย กิ่งกนก – กาญจนาภา พ.ศ. Posted in Pranee's Travel Thailand & Beyond, Thai Ingredient 101, tagged กะปิ, how to make a shrimp paste, Shrimp paste on November 18, 2013| When I tried to use the wooden pestle, Lung Phumipat made sure that I stood straight, held the pestle correctly and pounded the paste near the edge. All of these flavors are present at high levels, making this dip not one for the faint of heart. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass, galangal, kaffir lime leaves and shallots. That same year marked a decade from the ending of absolute monarchy rule in 1932, and one generation away from the peak of the Siamese culinary renaissance that flourished in the court of King Rama V (1868-1910): a nostalgic era for its children who are still with us to remember and reflect on those times. The final step is to place all of the shrimp paste in a container or fermentation jar by adding a small layer at a time and pressing hard to prevent air pockets, repeating this until the jar is filled. I simply wrote a note on mine as to its maturity date. Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!
2020 thai shrimp paste recipe