I remembered my mom uses kabpib quite a bit back in Laos when she ran

[theking]

..her papaya stand...becaus e Laotians loved it.

I use kapi every now and then as it part of the essential ingredients for some dishes I make like the khao poon dish in the photos I took below:

[theking]

I prefer chicken when it comes to khao poon particularly wings:

[theking]

Kaffir lime leaves are important for this dish.

Bamboo is important too...

[theking]

The most tedious step for this dish is plucking these little guys off their stems. I have not found a faster way other than just using my own hands. Not sure if there's a machine that can do the plucking...

[theking]

I prefer pho noodle for my khao poon dish:

[theking]

If not pho noodle than I eat it with sweet rice...

[Hung_Low]

Those Kabpim smell awful... stink up the whole kitchen and living room (open floor plan).

[theking]

Reminds me of that White guy that hate the smell of fish sauce and would never eat anything with it until he actually had some papaya salad...

When I worked at the post office, my flip coworkers would put their fish sauce dish in the microwave to heat it up.

Man all the White and Black coworkers just walked out of the break room...

[theking]

I use cumin and white peppers too: