1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Khao Kluk Kapi 泰式蝦醬拌飯rich600338<blockquote class="wp-embedded-content" data-secret="Fkw8aj6oR6"><a href="https://marcwiner.com/zh-hant/zheng-zong-khao-kluk-kapi/">正宗 Khao Kluk Kapi 泰式蝦醬拌飯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/zheng-zong-khao-kluk-kapi/embed/#?secret=Fkw8aj6oR6" width="600" height="338" title="正宗 Khao Kluk Kapi 泰式蝦醬拌飯 — Marc Winer" data-secret="Fkw8aj6oR6" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/11/Khao-kluk-kapi-en-tete-vrai-750x563.jpg600450最先撲鼻而來的，是那股鹹鮮中帶著煙燻氣息的香味。它從一小丘棕紫色的米飯中升起，在市場燈光下泛著誘人的光澤。一盤之中匯聚了四種關鍵滋味 ：蝦醬發酵後的鹹鮮 ；近乎糖果般的甜味 ；芒果鮮明的酸勁 ；以及一抹辣意。https://marcwiner.com/zh-hant/zheng-zong-khao-kluk-kapi/zh-hantKhao Kluk Kapi－泰式蝦醬飯佐甜豬肉泰式主菜309012045 份 茉莉香米飯5 大匙 蝦醬5 瓣 大蒜 (切末)3 大匙 油 (炒飯用)800 克 五花肉 (切成適口大小)4 紅蔥頭 (切薄片)300 克 椰糖 (半液態棕櫚糖)3 大匙 淡醬油1 大匙 老抽240 毫升 水3 大匙 油蛋皮絲 (切細絲)乾蝦米 (炸至酥脆)青芒果 (切細絲，可選)長豆 (切片)紅蔥頭 (切薄片)泰國辣椒 (切片)中式臘腸 (炸香後切片，可選)青檸角小黃瓜片14https://marcwiner.com/wp-content/uploads/2025/11/Khao-kluk-kapi-en-tete-vrai.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400