Nam Khao Recipes

NAM KHAO

Nam Khao image

Make and share this Nam Khao recipe from Food.com.

Provided by Food.com

Categories Pork

Time P3DT25m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

one 8-ounce bag shredded pork skin
1 lb ground pork, well chilled
1 1/2 ounces Thai seasoning, mixture such as Nam Powder Seasoning Mix
1 3/4 teaspoons msg
1 3/4 teaspoons salt
1 3/4 teaspoons sugar
3 1/4 tablespoons roasted rice powder
1 -2 onion, chopped
vegetable oil
10 cups steamed rice, at room temperature
fresh cilantro, chopped
salt
5 eggs, lightly beaten
fish sauce, for seasoning
lime juice, for seasoning
cilantro
scallion
cucumber, sliced
chile, sliced
peanuts
lettuce leaf
fresh mint leaves

Steps:

For the som moo:.
Wash the pork skins in a bowl of well-salted water 3 or 4 times. Drain well and set aside. Sprinkle the chilled pork with the Thai seasoning mixture, monosodium glutamate, salt and sugar and mix well with your hands until it feels sticky. Add the pork skins, mixing until well incorporated, then add the roasted rice powder. Roll the pork mixture into 10 slightly flattened balls. Wrap tightly in plastic wrap or banana leaves. Refrigerate for at least 3 days to ferment and cure.
For the rice balls:.
Cook the onions in some oil in a large skillet over medium heat, stirring occasionally, until lightly browned, 10 to 12 minutes; transfer to a large bowl. Add the rice, cilantro and salt to taste. Mix in the eggs. Using lightly oiled or damp hands, firmly shape the rice into 30 slightly flattened balls. Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls until golden and crispy. Transfer to a paper towel-lined plate or tray.
For serving:.
Crush the rice balls into chunks with the back of a large spoon in a large bowl. Season with fish sauce and lime juice. Break the som moo into pieces and add to the bowl along with cilantro, scallions, cucumbers, chiles and peanuts. Adjust the seasonings as needed. Transfer to a platter. Serve with lettuce leaves and mint leaves and eat as wraps.

Nutrition Facts : Calories 613.2, Fat 20.8, SaturatedFat 7.5, Cholesterol 209.5, Sodium 783.2, Carbohydrate 77.4, Fiber 1.4, Sugar 2.3, Protein 25.3

NAM KAO: LAO CRISPY FRIED RICE BALL SALAD

Nam Kao: Lao Crispy Fried Rice Ball Salad image

Provided by Food Network

Categories main-dish

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 21

Ingredients

13 cups cooked rice, cooled (see Cook's Note)
1 cup grated coconut
1/4 cup chopped yellow onion (1/2 onion)
3 tablespoons red curry paste
1 tablespoon oyster sauce
1 tablespoon paprika
1 tablespoon salt
1 tablespoons granulated chicken-flavored soup base
1 tablespoon sugar
1 egg
5 cups neutral oil, for frying
Five 5-ounce packs cured pork/fermented pork sausage, cut into bite-size pieces (see Cook's Note)
1 bag cooked sliced pork skin (about 7 ounces), soaked in cold salted water, rinsed twice and air dried, optional (see Cook's Note)
1 cup chopped fresh cilantro
1 cup chopped green onion
1/2 cup julienned ginger, optional
2 tablespoons sugar
2 tablespoons roasted peanuts, optional
1 tablespoon lime juice
Fried whole chiles, as desired, optional
3 heads lettuce, for serving, optional

Steps:

For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.

NONG'S KHAO MAN GAI

Nong's Khao Man Gai image

Thai native Nong Poonsukwattana worked her way up from Portland kitchens, refining her recipe for khao man gai, saving her money and eventually landing her own spot within Portland's highly competitive food cart scene.

Provided by nongskhaomangaiallrecipe

Categories World Cuisine Recipes Asian Thai

Time 1h45m

Yield 6

Number Of Ingredients 21

Ingredients

2 quarts water
1 (3 pound) whole chicken
1 head garlic
1 cup chopped fresh ginger root
1 teaspoon salt
1 tablespoon sugar
1 tablespoon coconut oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 pieces ginger, coarsely chopped
2 cups uncooked jasmine rice
2 cups chicken broth
3 pandan leaves
⅓ cup peeled, roughly chopped ginger
4 red Thai chile peppers
½ cup fermented soybeans
1 head pickled garlic
⅓ cup white vinegar
⅓ cup thin soy sauce
1 bunch fresh cilantro
1 cup cucumber slices

Steps:

Boil water in a large pot. Place chicken, garlic, ginger, salt, and sugar in the pot. Return to boil and let simmer for 35 minutes. Remove chicken, cover to keep warm, and set aside.
Heat coconut oil in a rice cooker or heavy-bottomed pot with lid; cook and stir garlic, shallots, ginger, and pandan leaves until golden and aromatic.
Pour rice into the rice cooker or pot; stir to coat with oil. Stir in chicken broth and set the rice cooker cycle. If using a pot, bring rice to a boil, cover, reduce heat to low, and simmer 15 minutes.
Combine ginger, red Thai chilies, fermented soybeans, pickled garlic, white vinegar, and soy sauce in a food processor or blender. Pulse until liquefied, but not smooth in texture.
Debone chicken and cut into 1-inch pieces.
Place chicken pieces over cooked rice to serve. Top with sauce (or serve sauce on the side) and garnish with cucumbers and cilantro. Enjoy!

Nutrition Facts : Calories 589.1 calories, Carbohydrate 70.9 g, Cholesterol 63 mg, Fat 19.2 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 6.3 g, Sodium 2465.1 mg, Sugar 3.8 g

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