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| English: Khao phat nam phrik narok (Thai script: ข้าวผัดน้ำพริกนรก) literally means "rice fried with chilli paste from hell". The rice is fried with nam phrik narok, a very spicy chilli paste made with fried catfish, grilled onion and garlic, grilled (dried) chillies, sugar, fish sauce and shrimp paste. Here it is served with mu yang (grilled pork) and nam chim chaeo, a spicy dipping sauce made with dried chillies, sugar and ground dry roasted rice. (Photo credit: Wikipedia) |
This traditional Thai rice dish is usually served with caramelized pork pieces to complement the salty rice and sour mangoes. Cook the pork just like adobo but with more sugar and simmer until the sauce caramelizes and coats the pork pieces.
BAGOONG FRIED RICE
You will need:
2 tablespoons oil
1 tablespoon garlic, minced
1/4 cup pork meat, sliced into bite-size pieces
2 tablespoons dried shrimp fry (alamang)
3 tablespoons shrimp paste (bagoong)
2 tablespoons water
3 cups day old rice
1 cheek green mango, sliced into thin strips
half a cucumber, sliced into thin strips
1 egg, scrambled then sliced
Here's how:
Heat oil in a pan and saute' garlic until fragrant. Add the pork and cook until no longer pink. Add alamang and cook until crispy.
In a bowl, mix bagoong with water then pour into a pan. Mix until mixture boils, then add rice. Toss well, making sure each grain is coated with the bagoong mixture.
Transfer rice to a bowl then top with sliced green mangoes, sliced cucumber, and sliced crambled eggs.
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