{បាយក្តាំងពិសេស} - Special Crispy Rice with Prawn & Pork

{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.

Learn with Chef Nak on YouTube Now!


Leave a comment

Featured Article

ក្រុមហ៊ុន MG សហការជាមួយមេចុងភៅ Nak ក្រោមប្រធានបទ “គំនិតផ្តួចផ្តើមនៅកម្ពុជា”
Press

ក្រុមហ៊ុន MG សហការជាមួយមេចុងភៅ Nak ក្រោមប្រធានបទ “គំនិតផ្តួចផ្តើមនៅកម្ពុជា”

ចុចអានអត្ថបទដើម ក្រុមហ៊ុន MG ចូលចិត្តប្រទេសកម្ពុជា ហើយប្រទេសកម្ពុជាក៏ពេញចិត្តក្រុមហ៊ុន MG ផងដែរ។ សម្រាប់ក្រុមហ៊ុនរថយន្តពិតជាមានសារៈសំខាន់ណាស់ ក្នុងការតបស្នងទៅប្រទេសជាតិ ដែលបានស្វាគមន៍ពួកគេដោយបើកចំហរ។ ការទទួលស្គាល់ដោយទេពកោសល្យដែលកំពុងរីកចម្រើន គឺជាបេសកកម្មសង្គមមួយ ដែលក្រុមហ៊ុនរថយន្ត MG បានចាប់យក។ បន្ទាប់ពីមានការផ្សព្វផ្សាយចំនួនពីរលើក ដែលដឹកនាំដោយលោក Richard...
Jan 30, 2020
Chef Nak Features in ASEAN Tourism Forum
Press

Chef Nak Features in ASEAN Tourism Forum

កម្ពុជាសូមស្វាគមន៍ភ្ញៀវទេសចជាតិនិងអន្តរជាតិក្នុងវេទិកាប្រជុំកំពូលរដ្ឋមន្ត្រីទេសចរណ៍អាស៊ានចាប់ពីថ្ងៃទី 17 ដល់ 23 ខែមករា ឆ្នាំ 2021 ក្នុងការអបអរសាទរ សហគមន៍សន្តិភាពនិងជោកវាសនាតែមួយ។Cambodia welcomes you to the 2021 ASEAN Tourism Forum (ATF)...
Jan 24, 2020
CHEF NAK REVAMPS FORGOTTEN CAMBODIAN DISHES IN HER COOKBOOK “NHUM”
Press

CHEF NAK REVAMPS FORGOTTEN CAMBODIAN DISHES IN HER COOKBOOK “NHUM”

Her recipes can now be tasted in a special menu at Brasserie Louis in Rosewood HotelRead original article...
Dec 27, 2019
CNC៖ សហគ្រិនស្រ្តីខ្មែរ មួយរូប បានបោះពុម្ភសៀវភៅមួយ មានឈ្មោះថា ញុំា
Press

CNC៖ សហគ្រិនស្រ្តីខ្មែរ មួយរូប បានបោះពុម្ភសៀវភៅមួយ មានឈ្មោះថា ញុំា

ទស្សនាកិច្ចសម្ភាសន៍ Chef Nak នៅក្នុងកម្មវិធី «សេដ្ឋកិច្ចយប់នេះ Business Prime Time» របស់ស្ថានីយទូរទស្សន៍ CNC TV ដែលរៀបរាប់អំពីអាជីវកម្ម Rotanak.co និងសេវាកម្មរបស់ Mahope - Luxury Home Dining
Dec 23, 2019