Saturday, March 10, 2012
Khmer bok Kapi ( Khmer picnic food)
Khmer bok Kapi
This recipe might not be suitable for American unless you married a Khmer lady
And you have to eat it. Serve with cucumber, long bean, Thai eggplant but best of all is young green tamarind and green mango….
2 T of Kapi wrap in foil grill (ang) or bake until brown (the smell will let you know that it is done)
1 cup of dried fish (trey cheur?? can’t spell) warm in the oven first
You can use the powder trey Cheur in the jar, but it won’t taste good as the real one.
4 clove garlics
4 clove of shallots
1/4 cup of dried shrimps soaked wash drain set aside
4 Thai red chilies
Sugar, lime juice, msg up to you
1 T of roasted peanut (optional, I don’t care about it)
2 T of oil for frying
In a fry pan add oil turn the heat to medium low
Add garlic, shallots, and chilies fry until brown (don’t burn) take out cool for a bit
In a mortar pestle pound the dried shrimp, dried fish to paste
Then add garlics, shallots, and chilies, (if you use peanut put it now) to the mixture
Pound to paste, then add grill Kapi pound it really good use a spoon to stir it while you pound it so the flavor come together
Add msg, sugar or lime juice up to you taste and adjust the flavor.
The farmers in Cambodia make bok Kapi to eat with cold rice and lot of veggies for dip while working on the field.