Kapi Paste & Brown Rice Balls

DSC_0025 copyDSC_0102 copyDSC_0098 copy
Its been so long that I almost forgot what it was, but some weeks ago I prepared these photos for another “What Gaijing Eat” post, and never found the time to sit down and write-up the details of the food.
Just off the top of my head I recall that we came across some cheap shrimp heads on a field-trip to the big city so Tomoe made some paste with it, based on recipes she found for oyster sause and fermented Thai spice sauce called “kapi” boiling the heads down with garlic and enoki mushroom and putting them into her fancy blender and cooked down again.
We ate it this time as a soy-milk & kappi sauce over pumpkin and brown rice dumplings – a good way to use up leftover rice and also get some veggies into Mona’s mouth without her realizing it.
DSC_0141 copyDSC_0135 copy
Around the same time we had some nira-yaki (chive) pancakes, but I can’t remember much of the details about those.
DSC_0090 copy

One reply on “Kapi Paste & Brown Rice Balls”

  1. This all looks delicious. Esp the Thai sauce from shrimp stock & mushrooms. Yum. And the chive pancakes don’t look too shabby, either.

Comments are closed.