This Khmer picnic food or bok Kapi recipe is popular in Asian countries, especially in Cambodia. It is simple, delicious and easy to make at home. Serve with cucumber, long bean, Thai eggplant but best of all is young green tamarind and green mango.
Khmer picnic food or bok Kapi
This Khmer picnic food or bok Kapi recipe is popular in Asian countries, especially in Cambodia. It is simple, delicious and easy to make at home. Serve with cucumber, long bean, Thai eggplant but best of all is young green tamarind and green mango.
2
servings30
minutes30
minutes459
kcal1
hourIngredients
2 tablespoon Kapi wrap in foil grill or bake until brown
1 cup dried fish, warm in the oven first
4 clove garlics
4 clove shallots
1/4 cup dried shrimps soaked wash drain set aside
4 Thai red chilies
Sugar, lime juice, msg up to you
1 tablespoon roasted peanut (optional, I don’t care about it)
2 tablespoon oil for frying
Directions
- 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.
Recipe Video
Notes
- The farmers in Cambodia make bok Kapi to eat with cold rice and lot of veggies for dip while working on the field.
Nutrition Facts
- Serving Size: 2g
- Calories: 459kcal
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 6mg
- Sodium: 5661mg
- Carbohydrates: 68g
- Fiber: 1g
- Sugar: 12g
- Protein: 5g
