Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

Serving as an accompaniment in Thai cuisine for many centuries, this dish has remained untouched by any foreign influence. Lon – an authentic Thai dip that banks on tradition.

In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered – yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.

While lon is served at every Thai restaurant, this particular version is getting dangerously difficult to find: few restaurants still serve it and even fewer diners remember to order it. Food can be a glue between generations. It would be sad to see this dish disappear from the Thai culinary repertoire.

Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
Hanuman
In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered - yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dip
Cuisine Thai
Servings 6

Ingredients
  

  • 200 gr lean pork meat minced
  • 2 1/2 cups coconut cream
  • 3 tablespoons fish sauce
  • 3 tablespoons palm sugar
  • 2 fresh red long chilies
  • 2 fresh green long chilies

Chili Paste Ingredients

  • 3-4 long dry chilies
  • 4 rhizomes of krachai fingerroot
  • 2 stalks lemongrass
  • 1/2 cup minced shallots
  • smoked dried fish 3 to 4 fish
  • 3 tablespoons fermented shrimp paste kapi

Instructions
 

  • Grill the dried fish over charcoal until it is crispy and lightly charred.
  • Using your fingers, break the fish flesh into large chunks. Carefully observe the abdomen area and discard the remains of any internal organs. In a mortar and pestle, pound the fish meat finely.
  • De-seed the dry chilies; soak in warm water until soft.
  • In a mortar and pestle, pound the dry chilies into a fine paste.
  • Add krachai, the lemongrass stalks and the shallots; pound into a fine paste.
  • Add the pounded dry fish and fermented shrimp paste; work everything into an even paste.

  • Place 1 1/2 cups of the coconut cream in a pan over medium heat; stir constantly, until the coconut cream and the oil separate. The oil should float on top.
  • Add the chili paste; mix well, and cook for couple of minutes.
  • Add the minced pork meat. Cook thoroughly.
  • Add the remaining cup of coconut milk; cook and stir until the mixture thickens.

  • Season with fish sauce and palm sugar.
  • Add the green and red chilies cut into large chunks.
  • Garnish with shallots, and the green and red chilies.
  • Serve with fresh vegetables, fried shrimp or with crispy fish batter.
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6 comments… add one
  • supranee Jul 22, 2010, 10:09 pm

    สุดยอดของความอร่อย น่ากินจริง ๆ

  • joy Jul 23, 2010, 9:26 am

    อยากยิ้มให้แก้มฉีกเลยละ ^-^

  • pentipa Jul 25, 2010, 5:55 pm

    น่าทานมากๆค่ะ…ได้สูตรแล้วพรุ่งนี้จะลองทำดูค่ะ ขอบคุณนะคะ

  • Kyp Aug 30, 2010, 12:15 pm

    น่าทานมากเลยค่ะ ต้องลองเอาสูตรไปทำดูบ้างแล้ว

  • ploy Oct 20, 2010, 11:28 am

    มันน่ารับประทานมากเลยค่ะ เคยทานแต่น้ำพริกปลาทู
    แต่นี่ หลนกะปิคั่ว สงสัยต้องบอกให้แม่ทำให้ทานแล้วซิ

    :)

  • Dorrie Dec 1, 2010, 1:06 pm

    Hi Hanuman,

    I am very happy that I found your recipe here. Delicious! I love these dips, and unfortunately they are badly neglected in cooking books.

    I would be happy if you could post the recipe for หลนเฅ้าเจี้ยว

    Thanks! Dorrie

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