Shrimp Paste Fried Rice

1. Combine the shrimp paste and 2 tablespoons (30 milliliters) water in a small bowl. Use a fork to mix and break up the shrimp paste until smooth and combined. Stir in the fish sauce, chicken powder, sugar and soy sauce until well combined. Set aside.
2. Heat a deep, heavy 9- to 11-inch skillet or wok over high heat for about 1 minute. Swirl in the oil, making sure to cover every inch of the pan. Once you see a wisp of white smoke, add the garlic and stir-fry until light brown and fragrant, about 30 seconds.
3. Add the rice and carefully smash it flat into the pan without breaking the grains apart. Continue to fold and smash until the rice clumps loosen up and combine with the garlic, about 1 minute. Stir in the shrimp paste mixture and keep smashing and folding the rice until all of the seasonings are evenly distributed and the rice is hot and toasty, 1 to 2 minutes. Taste the rice and add more salt a pinch at a time if necessary.
4. To serve, place the fried rice in a the center of a large platter and surround with the Omelet Threads, Sweet Pork, carrot, cucumber, mango, shallots, Thai chiles, green beans and fried dried shrimp. Mix everything together and enjoy!

Omelet Threads:

1. Crack the eggs in a medium bowl and whisk with a fork for about 30 seconds, until the whites and yolks are mixed and pale yellow and fluffy. Season with salt and pepper.
2. Heat a wok or 8- to 10-inch skillet over high heat. Add oil to cover the bottom of the skillet (resist the urge to skimp on oil or you’ll end up with a flat, limp omelet). Heat until the oil ripples.
3. Pour in the egg mixture and immediately reduce the heat to medium. The egg will start to bubble; don’t pop the bubbles or push them down. Carefully turn the omelet over, making sure not to press it down. Cook until it’s evenly golden brown and set.
4. Transfer the omelet to a work surface. Once cool enough to handle, roll it up and cut into 1/4-inch-thick slices. Unroll the slices so you have omelet threads.

Sweet Pork:

1. Toss the pork belly with the baking soda. Heat a wok or 8- to 10-inch nonstick skillet over high heat until very hot, 30 seconds to 1 minute. Add the oil to the pan. When you see a wisp of white smoke, stir in the sliced pork. Sear the pork, turning the pieces over every few seconds, until all the pork is light brown, 2 to 3 minutes. Stir in the shallot and continue cooking and turning until the shallot is translucent, about 1 more minute. Drain off and discard any excess oil or liquid in the pan.
2. Place the pan back over high heat and add the soybean sauce, black soy sauce, fish sauce and 1/2 cup (120 milliliters) water. Stir until the sauce is combined. Bring to a boil, then reduce the heat and simmer until the sauce has reduced by half, about 10 minutes. Add the palm sugar and stir to coat, making an instant caramel sauce.