Lao Naem Khao
A delicious pork recipe to enjoy at home. Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal. Grate the coconut. Put in a large...
Ingredientes
- 3 Cups Jasmine Rice
- 1 Coconut
- Splash Oil
- 2 cups Sour Pork Sausage
- 2 diced Pickled Garlics
- Juice of 1 Lime
- 2 tablespoons Fish Sauce
- 1 tablespoon Sugar
- 1 sliced Onion
- 1 sliced Shallots
- 3 finely chopped Spring Onions
- 1 cup Cilantro
- 1/2 cup Hot Mint
- 1/2 cup Mint
- 1/4 cup Roasted Peanut
- To serve Vegetables
- To serve Lettuce
Instrucciones
- Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal.
- Grate the coconut. Put in a large bowl.
- Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together.
- Roll the mixture to form 2-inch rice ball croquettes.
- Heat up the cooking oil in a pot or pan.
- Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil.
- Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil.
- Once cooled, break apart the rice balls and add into a larger bowl.
- Drain the onion and the shallots.
- Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing.
- In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint.
- Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables.
- Preserving Naem Khao Recipe Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled.
- It should not be frozen.
- Serving Naem Khao Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.
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