ແໝມເຂົ້າ How to Make Crispy Coconut Red Curry Fried Rice Lao Nam Khao Step by Step Recipe Tutorial

Nam Khao. A Lao Crispy Rice Salad. This Dish is also made and shared within the Thai Issan Culture, Nam Khao Tod. Nam Khao Recipe Ingredients: 1 Tbsp of Chicken Bouillon 1 Tbsp of Fish Sauce 1 Tbsp of Red Curry Paste 1 Tsp of Sugar 1 Tbsp of Paprika 1 Egg Yolk (Just the Yolk) 3-4 Kaffir Lime Leaves (Finely Minced) 1/4 Of a Cup Unsweetened Grated Coconut 🥥 2 1/2-3 Cups of Cooked Jasmine Rice 🍚 Day Old Rice (Room Temperature). Fresh Rice will be too Moisted and will cause the Rice to be too Mushy. 1/4 Of Cup of Cooked Shredded Pork Skin (Wash, Rinsed, Cleaned, and Strained). Chop to Desired Size. Veggies & Herbs Your Choice of Lettuce (Leaf Lettuce, Romaine or Iceberg Lettuce 🥬 ). Scallions (Chopped) Cilantro’s (Minced) Mint (Chopped) Toppings Fermented Cured Pork Som Moo (Chopped or Pull Apart to Desired Pieces). Toasted Peanuts 🥜 Roasted Chili’s Peppers 🌶️ Limes Juice Sliced Ginger (Thinly Sliced, Optional) Instructions: 1. First you’re going to need a Day Old Rice. This will have the Best Texture for Frying as it will be Dry. Fresh Moist Rice will cause your Nam Khao to be Soggy in the Inside, and Mushy. Which is a Fail for Nam Khao. Next Season your Rice with all the Ingredients Listed in The Description. Once everything is added. Gently Toss and Incorporate all the ingredients in well. Do not Squeeze or Squish your Rice. This is will cause your Rice to be Very Mushy. Gently Break Down any Clumps of Rice. 2. Next form your Rice into any Shape. Make sure to Pack the Rice in together really well, or else the Rice will break apart when Frying. Theirs Egg Yolk in here, this will act an Extra Binding Agent. 3. Next on High Heat add Vegetable Oil to Fry Pot. Bring the Heat up to 350-365. You can also use a Bamboo Skewer for a Traditional Method to check the Temperature of Your Oil. If their Bubbles surrounding the Skewers then your Oil is Ready. 4. Next Fry Nam Khao Balls for 6-7 Mins. Cooking Time may Differ from Different Stove Tops. We want a Dark Golden Brown Color. I like to Cook Two Separate Batches (One Batch Darker then the other for a Beautiful Contrast in Colors). 5. Onced Cooked. Let the Nam Khao Balls Rest for 3-5 Mins in a Mixing Bowl. Once Cooled. Gently Squish Break down Nam Khao Balls. The Texture should be Crispy Crunchy on the Outside. Soft, Silently Moist Dry (Not Mushy) in the inside. 6. Next in your Nam Khao Mixing Bowl. Add Bite Sized Cured Pork Som Moo. Washed, Cleaned, Chopped Pork Skin, Chopped Scallions, Minced Cilantro, Toasted Peanuts, and Lime Juice. 7. Lastly, Gently Toss your Crispy Rice Salad. Combine Well. Woh Lah! We’re done. Enjoy Nam Khao Salad by itself. Or Best as a Lettuce Wraps. I enjoy mines with One Roasted Chili Pepper Per Bite for that Extra Spice 🔥🌶️. #laofood #recipes #recipe