My name is Chai Siriyarn. I’m the chef and owner of Marnee Thai restaurant in San Francisco which has been opened since 1986.
I was born and raised in the family food business in Bangkok,Thailand and my life circumstances led me to develop skills, love, and passion for cooking.
I think it’s in my DNA cooking. Sawasdee Krab. The dish that I am about to cook is called ‘Khao Klook Kapi’. The word Khao means rice, Klook means to mix, and Kapi is shrimp paste.
So it literally means rice mixed with shrimp paste. All these ingredients and
the side dishes compliment very nicely with the Hom Mali rice. Hom Mali rice is
premium quality Thai jasmine rice only grown in specific parts of Thailand.
First of all I like to add a little oil and then season with fried shallots.
So I fried the shallots first. Shrimp paste rice is very tasty and very easy to prepare.
Once the shallot is caramelized and aromatic then you add the pork belly. After you sear this pork belly then you
add chicken stock or you add water. And then you keep cooking. While the pork is cooking I’m gonna cook the next ingredient which is the egg strips. I add
a little oil. After you cook the pork for a few minutes then you want to add some
seasoning. White pepper, Oyster sauce and black soy sauce. When the egg is start to
set you roll it. After the egg is done
next ingredient you want to cook is dried shrimp. Okay, once this dry shrimp is done let’s drain the oil and you keep cooking, keep
cooking this pork until tender before you add sugar because if you add sugar
too soon the sugar will caramelize this pork and would toughen the pork. So you have to make sure the point is tender before you add sugar.
Okay the next ingredient I’m gonna do it’s Hom Mali rice here. If you want to
learn how to cook real Thai food you have to use Hom Mali rice because
even though in many countries in southern Asia jasmine rice is a common
thread in many countries but the quality is not the same as the Hom Mali rice that
is grown in Thailand. You have to season with the shrimp paste first. Oil here. Okay,
so I add some shallot… …and then I add shrimp paste. I add a little water. You have to season the shrimp paste first before you add the rice. When this is ready then you add your
coconut sugar, at the last minute. When you eat this you eat like a salad. You toss everything all the
side ingredients together. Wow, smell so good. Look how beautiful the rice is. Okay and
now I’m ready to plate it. Rice is so important in Thailand. I would say rice is
the soul of the nation. Every Thai person grows up eating rice. Thai
Hom Mali rice is very unique, as I say very versatile. You can create many wonderful
dishes with this Hom Mali rice.