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.
Shrimp Paste Fried Rice
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
Coconut sugar 30g
Dark soy sauce 1g
Shredded long bean
Green mango (sour)
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.
Blackitch Artisan Kitchen, 27/1 Nimmanhemin Soi 7, Suthep, Chiang Mai.
Email: [email protected]