Khao Klug Gapi

A while ago my husband came home from the supermarket with a bag full of green mangoes. "They were on sale", he said. Great I thought, you don't come across green mangoes everyday in Sweden.

I sat down and thought for a while, when I stayed in Thailand, what did we use green mangoes for? Then I remembered, "Kao Klug Gapi". A dish consisting of rice fried in shrimp paste, flanked with whatever tidbits you've got on hand that complement each other in flavour. In Thailand that typically is glacéed pork, shredded omelet, shredded green mango, lime wedges, minced shallots and a big pile of chillies. The ingredients are normally served separate so each eater takes whatever he or she like on her rice and mixes it all up just before eating.

Yep, said and done, this is my version og Khao Klug gapi:

Clockwise from upper left corner, lime wedges and shallots. Then shredded omelet, fried with a bit of fish sauce. Then the rice, fried with shrimp paste and garlic. Last, glacéed pork (glacéed with brown sugar and fish sauce) and mango.

Notice the color of the mango. When I cut up those great green mangoes they were all yellow on the inside. Clearly not the same type of mango as we get in Thailand that tend to be the same color inside and out, but a good sweet mango nevertheless. And it worked out great in this dish that way as well.