Crispy Rice with Pork & Coconut Dip (kao tang naa tang) ข้าวตังหน้าตั้ง

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Cook time:Ingredients: 30 minutes

Dried rice crackers (can be substituted with any kind of thin unseasoned cracker)

1 cup vegetable oil, for deep fry rice crackers

Method:

  • In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both sides, 3-4 pieces at a time, then remove and drain.

Pork & Coconut Dipping Sauce Ingredients:

  • 3 tbsp. coriander root, garlic, black pepper corn, and dried red chilies, finely grounded
  • 3/4 cup minced pork
  • 1/2  cup minced shrimps
  • 1 ½ cups coconut milk
  • 1/4  cup roasted unsalted peanuts, finely grounded
  • 1/4   cup shallots/red onions, thinly sliced
  • 2   tbsp. palm sugar
  • 1   tbsp. tamarind sauce
  • 2-3 drops roasted chili oil
  • 1  red chilies pepper, sliced diagonally (for garnishing)
  • coriander leaves (for garnishing)
  • salt
  • vegetable oil

Methods:

  1. Grind coriander root, garlic, pepper corn, and dried red chilies in a mortar and pound until finely grounded well mixed.
  2. Heat the coconut milk ¼ cup in a wok over medium heat. Then, add the grind paste into the hot coconut, stir fry until aromatic, approximately 2-3 minutes.
  3. Add minced pork and minced shrimps, stirring constantly until 80% cooked, add the rest of the coconut milk and keep stirring until mixed well. Add shallot and peanut and continuing on cooking for 5 minutes. Seasoning to taste with sugar, salt and tamarind sauce. Then, stir until all ingredients mixed well. Remove from the heat and put a few drops of roasted chili oil on top.
  4. Transfer to a dipping sauce bowl. Garnish on top with coriander leaves and spur red chilies. Serve immediately with fried rice crackers.

 

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