Thai Food Recipe: ข้าวคลุกแหนม (Deep fried rice croquet and sour preserved pork)
ข้าวคลุกแหนม Khao Klook Naem (Deep fried rice croquet and sour preserved pork)
Prepare:
1 cup steamed rice
1 egg
1 tbsp. chili paste for Gaeng Ped
(choose the one that is not very spicy)
1 cup sour preserved pork
1/2 cup cooked pig’s skin (without fat)
(slice it to thin and long shape)
2 tbsp. Fish sauce
1 tsp. Sugar
2 tbsp. Lemon juice
1 tsp, Chili powder
1 tbsp. sliced red onion
2 tbsp. sliced parsley3 pieces thin sliced fresh ginger or pickled ginger
1 tbsp. Coriander leaves
1 tbsp. Deep fried dried chili
2 tbsp. Roasted peanut
Side vegetables:
Tomatoes
Cabbage
Lettuce
Vegetable oil
Cooking Instructions:
1. Mix chili paste with steamed rice. Make a ball of a hand size.
I don’t know which way to explain it better than this. Hmm,. Just don’t make it too big or the rice ball will not be crunchy. 
If you like it very crunchy, you should make it a flat round shape.
2. Add 1 tbsp. fish sauce and mix well.
3. Next, beat the egg. Soak the rice ball into it and deep fried on low heat until the rice balls get yellow.
4. Remove from the pan and use paper towels to remove oil.
5. Put sour preserved pork in microwave for 1 minute.
6. Then, in a big bowl add preserved pork, fried rice ball, pig’s skin, 1 tbsp fish sauce, sugar, lemon juice, chili powder, sliced red onion, parsley, fresh ginger or pickled ginger, coriander leaves. Mix them altogether with your hand.
7. After that, arrange lettuce on the plate. Place Khao Klook Naem, then top with deep fried dried chili and 2 tbsp. roasted peanut.
Make it sour and spicy. Sour Preserved pork tasted so good!
Thai Dessert: Fried Pig Skins (Cab Moo)
แคบหมู Cab Moo (Fried pigs skin)
แคบหมู
Cab Moo
(Fried pigs skin)
Once I have mentioned about this food Cab Moo and introduced that it was one of my unhealthiest Thai food lists (but I like it :p)
Cab Moo is made from pig’s skin, deep fry in the hot vegetable oil. We can save this food outside the fridge for a long time and it will still be okay to eat.
If you eat potato chips when you are watching T.V at home, my aunts and I eat Cab Moo as a snack.
Prepare:
2 Kg. pig’s skin
1 tbsp. Salt
1 tbsp. light soy sauce or 1/2 tbsp. black sweet soy sauce
Oil from pork
Cooking Instructions:
1. Cut pig’s skin 1.5 inches long. Clean very well, use a thin blade scrape the hair and unpleasant spot out. Clean with water again and leave it drain.
2. Boil in boiling water until the skin is cooked and then leave it drain. Make sure there’s no water left. You can use hand towel press on each piece, now we really know it is really dry out. After that, add salt and light soy sauce.
3. Fry pork skin in very hot oil (can be vegetable oil or pig’s oil). However, the oil from pig will leave strange smell on the food. When each piece turns gold, remove from the pan.
4. Next, eat with Som Tam. !!! My Favorite food.. Or serve with northern style dipping sauce, Nam Prig Ong.
The other kind of Cab Moo is called Gag Moo, this type has a lot of fat from pork and I think that makes it taste better.
To do this one, just choose the skin part that has lots of fat. Cut it to dice shape and fry on medium heat until it turns gold.
Don’t burn them. Be careful.
Lastly, sprinkle salt all over. It taste as good as Cab Moo when you eat with Som Tam.
Well, anything tastes good with my Som Tam!! Haha
Thai Food Recipe: Northern Thailand Pork Sauce (Nam Prik Ong)
Northern Thailand Pork Sauce in Thai, Nam Prik Ong น้ำพริกอ่อง
Nam Prik Ong
น้ำพริกอ่อง
Prepare:
1/4 cup minced pork (cooked)
5 dried chili peppers (soaked in water)
1 tbsp. sliced lemongrass
3 tbsp. sliced red onion
5 cloves garlic
3 tbsp. fermented soybean (wash with water until it has no salty taste)
1 cup small tomatoes
2 tbsp. minced garlic
1 group coriander
2 tsp. salt
2 tsp. water
2 tbsp. vegetable oil
Prepare side vegetable, for example, cucumber, long bean, wing bean, cabbage, soft boiled vegetable, eggplants,
Cooking Instructions:
1. Finely ground peppers, lemongrass, and salt. Add red onion, garlic and ถั่วเน่า then ground them very well.
2. After that, add tomatoes and cooked pork. Mix well. Remove it into a small bowl.
3. Now, add vegetable oil into the pan. Remember to used low heat. Wait until the pan is hot then add minced garlic.
4. Fry the garlic until it has aromatic smell. Add northern pork paste from number 2 into the pan and stir fry.
5. When the northern pork paste is quite dry, turn off the fire and remove it from the pan.
6. Serve with fresh vegetables as many as you like, or soft boiled vegetable will also taste very good. This pork paste will have spicy, sour and sweet from tomatoes. There’s no sugar added.
My friend at work came all the way from Chiang Rai all the way to work here in the south for almost 10 years. She is the main chef for Thai and Italian dishes at the hotel, where I work.
It was my first time for this sauce after I have heard of the name for many many years and couldn’t find anywhere to get it.
Now I can’t believe I had a chance to take this good food at the hotel.
As everyday, the staff can order whatever we want eat. This time we ran out off the ideas and there were too much fighting on choices. She ignored all the demands from us and made this recipe as a surprise!
However, before I got to eat my lunch, it was already 2pm… well, it was worth it!
Seem like it was better that she just cook it, rather than waiting for us to come up with the name of food we want.
(-_-”)
Joy….
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon
Thick noodle in brown soup
Gwat Jap Nam Khon
ก๋วยจั๊บน้ำข้น
Prepare:
150 g. pork
500 g. pig ribs
300g. pig heart
150g. pig liver
300g. pig intestine
150g. lung
1/2 cup brown sugar
1 piece cinnamon
2 tbsp. instant Palo powder
3 tbsp. crushed garlic
1 tbsp. lightly crushed black pepper
9 crushed coriander roots
6 tbsp. light soy sauce
1/2 tbsp. black and sweet soy sauce
1 tsp. salt
3 boiled eggs
1 bar of chicken blood
1/2 cup sliced tofu
500 g. thick noodle
1/2 cup minced and fried garlic
1 cup sliced scallion and coriander
3 Chinese aniseeds
1 tbsp. corn flour
Cooking Instructions:
1. Clean the pork and pig’s parts very well and leave it drain in the basket.
2. Prepare the brown soup by add the sugar into the pot. Boil on low heat until the sugar get brown and starts to get a little bit burnt with bubbles.
3. After that, add water to half of the pot and wait until it’s boiling.
4. Add pork and pig’s part, Chinese aniseeds, cinnamon, instant Palo powder, black pepper, garlic and coriander root.
5. Wait until it is boiling again, don’t stir.
6. Now lower the heat, add light soy sauce, black and sweet soy sauce, salt.
7. Notice the bubbles on the surface, scoop and throw it away.
8. Boil with low heat for 1 hour. Remember not to stir in the pot. After that, remove the pig’s part and pork out. Then, cut it into a bite size.
9. Add boiled eggs (peeled first) into the soup, bar of chicken blood (cut into pieces first).
10. Add 2 cup of the soup into a different pot. Wait until it’s hot and throw the noodle in. Mix corn flour with cold water and add into the pot.
11. When the soup get thick, remove it from the stove. Pour it in a bowl and add pork, pig’s parts, fried garlic, sliced scallion and coriander. Cut boiled eggs into four pieces and drop it on top of the soup.
12. If you like clear soup, don’t add corn flour.
Today, I picked what I want to eat I wrote about it. Too bad I didn’t have chance to cook any food yet, or I will run to the kitchen and cook it right now. To everyone who is away from home (Thailand), I bet you miss this food.
The best Gwit Jab is in Ubon Ratchathani I assure you!! If you haven’t tried the one in Ubon Ratchathani, don’t give the first place to anywhere yet!!
Note from Vern: The pig parts (heart, liver, intestine, lungs) are optional of course…
(^v^)/ ok?
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