Kapi pla is a hand-mixed fermented shrimp paste relish. It appears in Lady Plean Passakornrawong’s 1908 culinary bible, Maae Khruaa Huaa Bpaa, in two forms. The first variation is seasoned to a sour-salty profile, while the second displays sweetness as well. Because fermented shrimp paste (kapi) is the key ingredient and the star of the […]
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