nam khao rice ball recipe

Here is the fun part! 🙂 It’s amazing. Laotian food is so underrated, I wished more people would try it! We want to see too by using #pupswithchopsticks! In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. Drain well and set aside. Mix well and form into 12 balls. Add in the curry paste, lime leaves, garlic, shallot, sugar, fish sauce and egg and mix well. For this Nam Khao recipe, most of these ingredients will be available at the Asian supermarket. Break the som moo into pieces and add to the bowl along with cilantro, scallions, cucumbers, chiles and peanuts. Modified: Feb 10, 2020. - In a frying pot or pan, add oil and heat it up to 350' or until it is hot enough to fry. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Adjust the seasonings as needed. Fry rice balls for 8-10 minutes or until golden brown. Gently mix through, then roll mixture into large golf ball-sized round. Add the pork skins, mixing until well incorporated, then add the roasted rice powder. For the dressing, I used Nuoc Cham, which is a simple and flavourful dressing made with fish sauce, sugar, vinegar/lime juice, garlic and chillis. Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. After 15 minutes, turn the rice over in the colander so the other side can be steamed for 15 minutes. Shape the rice into 2 inch balls. The Best Way to Make Thai Sticky Rice (No Fancy Basket Required), Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup), Sweet and Sticky Char Siu (Chinese BBQ Pork). Nam Khao is one of my favorite salads of all time. Crush the rice balls into chunks with the back of a large spoon in a large bowl. Toppings! (Be careful, the colander is very hot!). Place the uncooked rice in a fine mesh strainer and rinse well multiple times. ‘Nam’ is a fermented pork sausage. Set deep fryer to 350F (176C), or medium heat on a pot of oil on the stove. Drain water. You rock. Serve with lettuce leaves and mint leaves and eat as wraps. And ‘Khao’ is rice in Lao. In a mixing bowl, add the rice, red curry paste, egg and coriander mixture. I finally got my wife to try this at my favorite lao restaurant while I ate the papaya salad! Add the rice, cilantro and salt to taste. Nam Khao - Laotian Rice Ball Salad | Global Kitchen Travels Transfer to a paper towel-lined plate or tray. 1/2 cup naem slices sigh! For Salad Cooked and crispy rice balls (from above) 2-3 … It’s such a underrated unknown dish that needs more exposure! But on the high note….I love Laotian crispy rice salad. A Lao crispy rice salad (Nam Khao) with crispy, chewy textures with a balance of sweet, tart, salty and spiciness. Transfer to a platter. Your email address will not be published. The star of this salad is the crispy rice, so you really can’t go wrong with flavour pairings! It was served at a Thai/Lao restaurant, and when I read the ingredients, I could not resist. Definitely my favourite food. 2 cups of cold, cooked long grain rice (preferably jasmine) 1 tablespoon Thai red curry paste 2 tablespoons rice flour (All-purpose flour also works.) Then, slice nam ticks into 2 inch thick slices and break up into small chucks, same as the rice balls. Sometimes it’s made by pressing wet cooked rice into balls before frying (in … Refrigerate for at least 3 days to ferment and cure. I was being adventurous in dining when living in Texas. 25 %, ounces Thai seasoning, mixture such as Nam Powder Seasoning Mix. Crispy Rice Balls. Aii! The flavour is tart, salty, sweet, spicy and garlicky. Yam naem khao tod (ยำแหนมข้าวทอด) Yam naem khao tod (ยำแหนมข้าวทอด) is a Thai snack dish that includes lightly curried croquettes of fried rice, made into balls, broken apart, and mixed lightly fermented pig skin and pork, seasoned, and mixed into a salad. 🙂, I love this stuff, I’m so happy your wife got to try it and loves it too! Create rice balls or oval patties with the rice mix. The rice must be soaked ahead of time for a minimum of 4 hours. I used the #3 method: with a Colander. Did it work? Deep fry them at 350F (176C) until they are golden brown. My kids never let me sleep past 6:30 am! Nam Khao Laotian Crispy Rice Salad Click here to view this video on YouTube My goal this year is to learn Lao cuisine, it is sad that I never had the interest when my mom was still alive and now the opportunity to learn from her is … Wear protective gear before moving or touching it!). After 15 minutes, turn the rice … Drain water. (Approximately 3 minutes). Go for the ones made in Thailand and you’ll never be steered wrong. Put the lid on and steam for 15 mins. (Which by the way, is an absolutely wonderful food site with articles, recipes, a great community and lastly awesome tips and learnings.). 🙂 I also love this stuff and it’s so great to hear that using fried rice makes for a quick way to satisfy this craving – because I swear I can’t get enough of this stuff! I wish though! Allow to cool. I guess the secret is in that red curry paste. When I buy sticky rice, I go for the ones that are called ‘glutinous rice’ or sometimes they are called ‘sweet sticky rice’ (don’t worry it’s not actually sweet!). If you are not using the sticky rice, then you don’t need to follow the steps below on steaming the rice and a regular rice cooker or pot will suffice. A little known dish outside of Thailand but this recipe is an explosion of flavour! I am definitely going to be doing this now! Set aside. In a pot, bring water to a boil and pour the rice into a colander and set on top of the pot. I recently became obsessed with this rice after eating it at a Laotian restaurant. This is also known as Nem Chua in Vietnamese cuisine. Soak the sticky rice for a minimum of 4 hours. I found putting a bit of oil on your hands help from it sticking to your palms. Buying rice can be a daunting thing, there are many varieties out there and they all seem to look the same! Steam rice until it is translucent. Using lightly oiled or damp hands, firmly shape the rice into 30 slightly flattened balls. With Nam Khao, the most tedious part of it would be the crispy rice bit, but you can make a lot of it ahead of time and it can sit in the fridge for 3-4 days if properly covered. Nam khao tod is a traditional dish from Laos and northern Thailand. It's known as a "fried rice ball" dish because the balls of rice are deep-fried to make them nice and crunchy. Slice the spring onions into 1 inch pieces and julienne the kaffir lime leaf. Join me in my kitchen as I create and share traditional and Asian fusion recipes! 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. 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. Wonderful photos and excellent tips, thanks for another awesome recipe! This was a great and easy way to satisfy my craving even if it’s not very authentic or proper. The handle is hot! The sky is the limit here. Som moo! Put the lid on and steam for 15 mins. Season with fish sauce and lime juice. Bring a pot of salted … Wash the pork skins in a bowl of well-salted water 3 or 4 times. Took it off the heat and added salt and crushed peanuts and a little more lime juice. So, I grabbed some leftover Chinese fried rice, threw in red curry paste, green onion, sugar, salt, garlic, red pepper flakes and fresh squeezed lime juice and fried it loose so the bottom got crispy. soaked a minimum of 4 hours), (you can also make this yourself by toasting sticky rice grains and then blitzing it in a food processor or using mortar and pestle), (sliced and soaked in cold water to remove the raw bite). Rice Balls can keep in the fridge in a well sealed container for 3-4 days. Allllmost as delicious as my favorite Laotian restaurant. It is divine!!! It won’t be the exact substitute since the fermented pork is springy and sour but I think that can still be very tasty. 🙂. You can also use a watered down soy, lime juice with a bit of maple syrup as an alternative dressing as well. Combine the rice, red curry paste, squeezed coconut, crabmeat, fish sauce, sugar and 1 egg. I’m a vegetarian so the pork thing already wasn’t needed. Lao cuisine is quite rare around here and usually a hidden gem in the cuisine world, you might be familiar with it’s flavours if you’ve had Thai or Vietnamese foods. I absolutely love this stuff, so you can imagine how pumped I am to create this recipe for everyone to try. You are SO awesome Meenah!! Sprinkle the chilled pork with the Thai seasoning mixture, monosodium glutamate, salt and sugar and mix well with your hands until it feels sticky. Remove from oil and place on plate lined with paper towel. I have never tried it with tofu before but if I was to try, I would use firm tofu cut into 1/2 inch cubes and maybe fry it on a frying pan with a bit of oil so that it’s crispy and maybe toss it with little lime juice and soy sauce at the very end to coat it with a bit of flavor! 😀. The article I tested was ‘The Best Way to Make Thai Sticky Rice (No Fancy Basket Required)‘ by Leela Punyaratabandu. Using lightly oiled or damp hands, firmly shape the rice into 30 slightly flattened balls. Soak the sticky rice for a minimum of 4 hours. It’s honestly something you absolutely must try once in your life. When you are rolling them into balls or ovals, they might come apart, that’s perfectly normal. I really didn’t want to go through all the trouble of properly making it with the exact ingredients. Add the rice, cilantro and salt to taste. I know there are different adaptations of this recipe online, but this is the recipe that my Mom made for us girls, when we were little. The traditional Lao method of making Nam Khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. I’m a bit late for this post, but I can relate to back to bed day! Crispy Rice Salad:-1 large nam sausage or 1 cup of nam broken up from its sausage form-1 Tbsp fish sauce-2 tbsp of fresh squeeze lime juice Traditionally, this recipe uses jasmine rice but for this recipe, I use sticky rice because I love the texture of the chewiness combined with the crispiness. Once you are ready to make it, just take the ingredients out and throw it together and you will have a very sophisticated salad in a span of 5 mins and I promise you it will be worth every minute. fry it the same way? Roll the pork mixture into 10 slightly flattened balls. Finally, the deep-fried rice balls are broken up into individual grains with some grains still clumped together, which gives it a nice and crispy texture. Add salt, chili pepper, cilantro, ginger, red onions, roasted peanuts and mix well. (Minus the brain fart of me grabbing the handle sans towel or oven mitten. Follow us on Instagram and let us know if you make this recipe! For this recipe, I opted to put aside my steamer and try a different method that I learned from Food52. Nam Khao is sometimes known as Lao Fried Rice Ball Salad. If you can’t find som moo, this can be omitted. Nam Khao : Recipes : Cooking Channel Recipe | Cooking Channel Crunchy, chewy rice with a well balanced tart, salty, spicy and sweet combination of toppings and fresh herbs. Subscribe to my Newsletter and stay up to date on my latest recipes! Don't forget to check your inbox or spam folder now to confirm your subscription to fully be subscribed to the newsletter! I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) The city was loaded with authentic Mexican food, Vietnamese, Thai, and middle eastern cuisin… (Oil your hands so they don't stick to your hands). Combine the sugar and the hot water first to melt it evenly into the water. Set aside-In a small bowl mix the rice flour and water together. Form rice mixture into 2-inch balls with your hands. Good eats and cooking is my passion! 77.4 g 🙂, Asian Recipes, Main Course, Rice Recipes, Salads, Takeout At Home crispy, lao, laotian, rice, salad, thai. Mix in the eggs. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of the fresh ingredients to form the eventual crispy rice salad. Dip the rice balls into the rice flour mixture and then dip in the beaten … It most certainly did! Mix nam and rice chunks together and season with fish sauce and some lime juice. Welcome to the family! Heated oil to 350F. 2) Rice Balls: -Place all the rice balls ingredients (except rice flour and water) in a bowl.

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