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{បាយក្តាំងពិសេស} - Special Crispy Rice with Prawn & Pork

Special Crispy Rice with Prawn & Pork

បាយក្តាំងពិសេស - {Bay Kdaing Pises}

In Cambodia everybody knows Bay Kdaing (hard brown rice at the bottom of the pot). Before the world introduced rice cooker to Cambodia around 20 years ago, Bay Kdaing was always part of our meals because we used metal/clay pot to cook rice in with heat from firewood or charcoal. This produces two types of rice: soft white rice at the center and a hard wall of brown rice on the sides and bottom. Not everyone loves Bay Kdaing because its chewiness requires a strong jaw. To make dried bottom rice, first use bottom rice from the pot and sun dry it for 3 days or until the bottom rice becomes hard and completely dried. Bay Kdaing Pises is an elevated dish of Bay Kdaing that everybody loves because it’s a combination of deep fried dried crispy bottom rice with a dip made from pork, shrimps, black mushrooms, coconut cream and onion.

Ingredients -
  • Dried bottom rice: 1kg
  • Pork: 500g (not too lean and finely chopped)
  • Shrimps: 500g (meet only and cut about 1 cm)
  • Onion: 1 medium side (finely chopped)
  • Garlic: 4-5 gloves (finely chopped)
  • Salt: 1 teaspoon
  • Oyster sauce: 2 tablespoon
  • Palm sugar: 1.5 tablespoon
  • Dried black mushrooms: 50g (soak and thinly sliced)
  • Coconut milk:2.5 cups (pure)

Frying pan on medium heat, two teaspoon of cooking oil in and add chopped onion and garlic. Stir until both are soft and a little brown. Add chopped pork and keep stirring until liquid from pork starts to dry out then add thinly sliced soaked mushrooms in and stir for about two minutes and add palm sugar, salt, and oyster sauce. Add shrimps and stir until it becomes red and pour coconut in and make sure that everything is well mixed. Bring the mixture to boil for 2-3 minutes and turn the heat off.
In a different frying pan with high heat, pour cooking oil in and wait until the oil get full heat between 350-365(F) degrees and start placing dried bottom rice in. Once you see that the rice fully pops, that means the oil is hot it may take about 5-10 seconds on each side. Take the crispy rice out on the oil drainer to let some oil out and wait to be cool and serve. Tip: if the rice sinks to the bottom of the oil it means it’s not hot enough.
To serve:
Put the dip in a small bowl and place it on a plate with Bay Kdaing.

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