Koreans find another trick up Thai cooks’ sleeves – khao kluk kapi

By Marisa Chimprabha 
Seoul

 

 

Thailand last week gave South Koreans a chance to sample khao kluk kapi – rice with shrimp paste – at the Asean Culinary Festival, held in Seoul and hosted by the Asean-Korea Centre.

 

A favourite among Thais because of its robust taste, the dish is typically served with an array of accompaniments such as sliced cucumber, sliced shalฌlot, purple onion, fried shrimp, sour mango, chillies, thinly-sliced omelette, sweetened roasted pork and Chinese sausage.

 

 

Foreigners tend to know only a few Thai dishes, such as tom yam kung and pad thai, so the chance to try khao kluk kapi at the Thai food kiosk in Seoul caused something of a sensation.

 

“Every time we’ve held Thai food events, we’ve only included commonly known dishes. So this time, we decided to introduce a new dish that we are certain will become another favourite among foreigners,” a Tourism Authority of Thailand official at the Thai kiosk said.

 

Khao kluk kapi is virtually impossible to find at a Thai restaurant overseas, she added. 

 

The Thai kiosk also introduced bua loy nam kati – tapioca in coconut cream – which also earned instant admirers.

 

 

Khao kluk kapi was introduced in a demonstration video screened during the festival’s opening ceremony and viewers were seen scanning the event’s programme pamphlet for more information.

 

The Thai kiosk was among the most popular at the food fair, with visitors seekฌing advice on preparing the dish and its accompaniments. 

 

 

 

 “This is real Thai food because it’s spicy and tasty,” one foreign fan said. “I can choose the level of spiciness, though. If I don’t want it too spicy, I mix the chillฌies in the side dish with a little rice, and if I want to make it sour, I mix in the sliced mango.”

In welcoming remarks, AseanKorea Centre secretarygeneral Lee Hyuk said Southeast Asia was already globally famous as a gastronomic paradise and Koreans were no strangers to cuisine.

 

“Why do we travel? I think we travel to see and eat.

 

 

AKC's Secretary General Lee Hyuk, delivering the opening remarks at the 2018 ASEAN Culinary Festival Opening Ceremony.

 

“Korean travellers are known to be very keen about trying the diverse cuiฌsine of different countries, and about 7 million Koreans travel around Southeast Asia not only for beautiful sights, but also for the food, be it exquiฌsite restaurant food or ordinary street food,” Lee said.

 

This year’s Asean Culinary Festival was themed “Gourmet Trips to Asean” and showcased a slew of ricebased dishes and desserts.

 

Brunei presented nasi katok (rice with side dishes and chilli sauce) and bubur pulut hitam (black glutinous rice porridge). Cambodia offered sack kor ang jangkak (rice with grilled skewered beef) and borbor thnot (palmseed dessert).

 

Indonesia had bubur ayam (chicken rice congee) and kue lumpur (custard cake), while Laos offered pher (beef noodle soup) and khao sang kah gna (black and white sticky rice). Malaysia, meanwhile, served up nasi tomato with ayam masak merah (tomato rice with Malaystyle red chicken) and kuih seri muka (layered glutinous rice cake).

 

From Myanmar came nan gyi thoke (rice noodle salad) and shwe kyi (rice pudding), from the Philippines bringhe (sticky rice with meat and seafood) and ginataang halohalo (coconut milk with tapioca), from Singapore laksa and pandan cake, and from Vietnam pho ga (chicken noodle soup) and nem/cha gio (fried spring rolls).

 

Myanmar

 

Indonesia

 

Laos

 

Cambodia

 

Another highlight of the festival was when celebrity chefs Lee Wonil of South Korea and Haji Ismail Ahmad of Malaysia had the audience in fits of laughter as they took the stage for a cooking show. 

 

Lee, 38, stars in the hit TV variety show “Please Take Care of My Refrigerator” and owns the Dear Bread bakery, while Haji, 56, owns Malay restaurant Rebung and also hosts cooking shows on television. Haji was once branded Malaysia’s ambassador.

 

 

Though the two had met on stage for the first time, they performed like a seasoned duo, prompting suggestions that they should do a cooking show on TV. Lee often called Haji “father”, due to the age difference, while Haji played along referring to Lee as his Korean son. 

 

 

 

 

Apart from displaying Asean cuisine, the festival also featured booths offering beverages from the region. There were also public events offering information on gastronomy tourism, traditional performances and giveaways. 

 

The Asean Culinary Festival, which has been held for three consecutive years, attracted 3,500 and 4,100 visitors in 2016 and 2017 respectively, giving the Korean public an opportunity to enjoy authentic dishes.

 

Source: http://www.nationmultimedia.com/detail/breakingnews/30359692

 

-- © Copyright The Nation 2018-12-03

Aaah, kapi.  How many times over the years did I come home around dinner time, open the front door, and nearly get knocked over by the smell?  Reminded me of a Thai fish market on a hot summer day. 

I like it and I also like the shrimp paste chili sauce with fried egg plant and cucumbers. Sometimes it is good to step out of your defined food "safe space", and be surprised by something new.

2 hours ago, Ahab said:

I like it and I also like the shrimp paste chili sauce with fried egg plant and cucumbers. Sometimes it is good to step out of your defined food "safe space", and be surprised by something new.

Unless it's Pla Ra which will have you firmly back in your safe zone for another year.

23 minutes ago, Denim said:

Unless it's Pla Ra which will have you firmly back in your safe zone for another year.

I like Pla Ra also, in small doses (after if has been thoroughly cooked), and without large chunks. 

I've been a vegetarian for about 45 years, so I don't eat the stuff.  But I have a sense of humor.

its obvious why its not found easily outside of thailand, it smells like fish has been rotting for about 6 months in the heat, then its is mixed with rice.

 

“Korean travellers are known to be very keen about trying the diverse cuiฌsine of different countries, and about 7 million Koreans travel around Southeast Asia not only for beautiful sights, but also for the food, be it exquiฌsite restaurant food or ordinary street food,” Lee said."

 

????????????

 

Arguably the funniest thing I have read in years. 

A slew of rice based dishes,who would of thought that from south east Asia.

Gordon Ramsey & the likes, all highly rated michelin star chefs from around the world must be s**tting themselves at having to up their game to stay in competition from Thailands elite !

3 hours ago, Cereal said:

“Korean travellers are known to be very keen about trying the diverse cuiฌsine of different countries, and about 7 million Koreans travel around Southeast Asia not only for beautiful sights, but also for the food, be it exquiฌsite restaurant food or ordinary street food,” Lee said."

 

????????????

 

Arguably the funniest thing I have read in years. 

Hmm, every time I flew out of Korea to travel to Thailand, the Koreans were checking cases of instant noodles along with their luggage. Maybe times have changed.

10 hours ago, webfact said:

“Why do we travel? I think we travel to see and eat.

Well put Sir .. Many travel to Pattaya to indulge in the seafoods and kebabs ( no hal-lal though ) widely available .. 

I am particluarly fond of Nam Pik Kapi Mangdah  subje:  + ground up giant Water Beetles.

 

its obvious why its not found easily outside of thailand, it smells like fish has been rotting for about 6 months in the heat, then its is mixed with rice.

 

Khao Kluk Kapi doesn't smell bad. I eat it at least once a week.

 

Khao Kluk Kapi doesn't smell bad. I eat it at least once a week.

I love it. And SomTum Plah Rah. Makes waitresses  panic when I order it.

 

I Had a waitress tell me "you no eat you farang". Hehe, lay it on me baby, and whip me up a Kimchee smoothie too ????

 

Hmm, every time I flew out of Korea to travel to Thailand, the Koreans were checking cases of instant noodles along with their luggage. Maybe times have changed.

Maybe it is because samyang instant noodle are easily found in supermarket and even 7-11 nowadays. 

 

Hmm, every time I flew out of Korea to travel to Thailand, the Koreans were checking cases of instant noodles along with their luggage. Maybe times have changed.

Maybe it is because samyang instant noodle are easily found in supermarket and even 7-11 nowadays. 

 

Hmm, every time I flew out of Korea to travel to Thailand, the Koreans were checking cases of instant noodles along with their luggage. Maybe times have changed.

Maybe it is because samyang instant noodle are easily found in supermarket and even 7-11 nowadays. 

 

Hmm, every time I flew out of Korea to travel to Thailand, the Koreans were checking cases of instant noodles along with their luggage. Maybe times have changed.

Maybe it is because samyang instant noodle are easily found in supermarket and even 7-11 nowadays. 

 

Hmm, every time I flew out of Korea to travel to Thailand, the Koreans were checking cases of instant noodles along with their luggage. Maybe times have changed.

They probably have. I have a few Korean acquaintances in the 20-30y range and they are willing to try pretty much any food. Their parents AFAIK have never even left Korea. Generational divide.