FOOD, DRINK & ENTERTAINMENTRECIPESONE CHEF, ONE RECIPE: Chef Phanuphol Bulsuwan of Blackitch – “Shrimp Paste Fried Rice”

ONE CHEF, ONE RECIPE: Chef Phanuphol Bulsuwan of Blackitch – “Shrimp Paste Fried Rice”

Chef Black introduces his version of an everyday, go-to favourite whose ingredients can be easily found in any local market.

Chef Phanuphol Bulsuwan, aka Chef Black, is a young locavore trendsetter whose dishes feature a perfect combination of local ingredients and traditional wisdom. His Blackitch Artisan Kitchen in Chiang Mai has grown into one of northern Thailand’s hottest eateries—and a must-visit if you’re in the region.

A former civil engineer, Chef Black is part of the Slow Food Youth Network, a group that promotes sustainability in cooking. Blackitch, a zero-waste restaurant, is known for “not having a menu” because his cooking changes daily according to the ingredients he has on hand (along with how he’s feeling creatively). Here, Chef Black invites Bangkok 101 readers to join him in making one of Thailand’s most recognisable dishes, whose ingredients can be easily found in any local market.

Chef Black introduces his simple but delicious recipe for Shrimp Paste Fried Rice.

Shrimp Paste Fried Rice

Ingredients

Rice 250g

Coconut sugar 10g

Shrimp paste 10g

Fish sauce 2g

Sweet and salty pork

Pork belly 100g

Thai garlic 5g

White pepper 2g

Soy sauce 5g

Maggi 2g

Coconut sugar 30g

Dark soy sauce 1g

Salt 1g

Sugar 5g

Other

Shredded long bean

Shredded egg

Shallots

Thai chilli

Lime

Green mango (sour)

Chinese sausage

Fried shrimp

Cucumber

Thai omelet

Instructions:

1. Heat pan with oil and stir-fry garlic.

2. Add shrimp paste and a little bit of water; add coconut sugar and mix until fragrant.

3. Add rice and mix well until fragrant.

4. Add fish sauce.

5. Put on plate and wait.

On another pan:

6. Heat coconut sugar over low heat until brown.

7. Add pork belly and water; mix well over low heat for around 20 minutes.

8. Season with soy sauce, Maggi, dark soy sauce, and salt; mix over low heat for another 10 minutes.

9. Put on plate.

On another pan:

10. Stir-fry Chinese sausages.

11. Fry a Thai-style omelet and finely chop it.

Arrange everything on one plate, serve with finely chopped sour mangos, cucumbers, chilis and limes.

And enjoy!


Blackitch Artisan Kitchen, 27/1 Nimmanhemin Soi 7, Suthep, Chiang Mai.

Tel: 093-695-6464

Email: [email protected]

Jutarat Skulpichetrat spent more than a decade working as a TV news producer, covering stories in Thailand and across Southeast Asia. She is a mother of two, and in her precious free time she enjoys yoga, cooking and her latest hobby, knitting.

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