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茄狗砧 15 琳挂ち .. 2559 徽氛 28 ┖押氛 619

Miracle Thai Agriculture

Danai Huntrakul E-mail : [email protected]

Roasted Shrimp Paste

Shrimp paste kapi is concocted from folk wisdom in Suvarnabhumi ("Land of Gold" Southeast Asian Peninsula) for millennia, where the Mon people dwelled and founded some of the earliest civilizations; long before the Bamar people entered the upper Irrawaddy valley and drove the Mon down south, overtaking the land as well as adopting Mon culture.

Kapi is a common ingredient used in Southeast Asian and Southern Chinese cuisine; be it in Thailand, Myanmar, Lao, Cambodia, Indonesia, Malay, Vietnam, Cantonese and Hainan. The word kapi was believed to derive from Burmese ngapi which means fermented fish.

But, Khang Samrap Mon (Mon Cuisine) book by Ong Bunjoon (Matichon Publishing House, May 2014) discloses otherwise; that kapi comes from Mon kapoi also pronounced kapi: ka-fish, poi-3, hence "fish3"; from Mon kapi making process of salting the fish, pounding to rid of scale and sun drying; repeated 3 times before tight packing in a jar to ferment.

Most Thai kapi is made from krill, plentiful along Andaman Seashore. When buying kapi you must specify whether for curry or for chili paste; the latter being more delicate and more expensive.

Kapi is like a seasoning powder or Japanese Umami made from seaweed essence to enhance food flavour, awaken taste bud; the essence found in salted meat or vegetable and strictly warned by doctors for those with tendency on gout or diabetes to stay away from. Yet, ancient Thai recipes include herbal antidotes - turkey berry, Brinjal etc. for kapi-chili paste or kapi-curry; thus keeping our ancestors from extinction but breeding a lot of doctors up till today.

An ancient Thai dish and easy to make is Roasted Shrimp Paste Kapi Khua.

Please do not mistake Kapi Lon "chowder" for Kapi Khua. While kapi khua is roasted till dry with surface oil; Lon, rich in coconut cream, is runny. With the same side vegetable, Kapi Lon adds dried or crispy fish, fresh shrimp, minced pork, etc. Our ancestors left options; but each with different names.

Kapi Khua according to mom-in-law Ayutthaya recipe for family of 4-5: dried cayenne pepper 16; minced fingerroot 4 tbsp; chop shallot 4 tbsp; palm sugar 4 tbsp; premium kapi 3 tbsp; coconut cream 4 cups. Side vegetable depends on what are available: curcuma, wing bean, Japanese cucumber, Turkey berry, Brinjal, culantro, etc.

Preparation: for pounding, tear up dry cayenne and immerse in water till soft and rid of seeds, pound with fingerroot and shallot till fine and add kapi. In frying pan over medium heat, roast coconut cream till oil extracts, then add kapi mixture and palm sugar. Stir until it dries up with coconut oil surface. Dress vegetable side dish, enjoy it with steaming rice.





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