Friday, August 22, 2008

Khao Kup Gapi **

This dish is H's adaptation of a popular Thai dish which rapidly became my favorite "weekend-lunch-summer-dish". Gapi rice contains a lot of Gapi (shrimp paste), smelly but sooooo addictive!

Serves 2

- 300gr minced meat (a mix of beef and pork)
- sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon chinese broth powder
- 2 tablespoons white wine
- 1/2 tablespoon oyster sauce
- 1 garlic clove, mashed
- a pinch of sugar
- a few leaves of fresh coriander (optional)

- sesame oil
- 2 bowls of cooked rice
- 2 teaspoons gapi
- pepper
- finely chopped spring onion

- 2 eggs
- sliced cucumber or tomatoes
- lemon juice and fish sauce à volonté

Chop the vegetables in thin slices and reserve.

Prepare the meat: in a wok, sauté the minced meat in a little bit (not too much) of sesame oil. Add ginger, broth powder, wine, oyster sauce, clove, sugar, coriander, and stir until cooked (about 5 minutes). Set aside.

Prepare the gapi rice: in the same wok, heat up sesame oil and add the gapi. Stir well until the color changes to a deep red (30seconds), then add the cooked rice little by little, as you would do for fried rice, mixing well with a spatula.
Add some pepper and the spring onion. Set aside.

Fry your eggs sunny side up in a frying pan.

Divide the rice between two bowls. Top with the minced meat, the vegetables and the egg, and serve.
Add fish sauce and lemon juice and mix everything. Bon ap'!

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