Crispy rice salad with fermented pork is known as Nam clook or Khao tod nam clook in Thai. Also known as Nam khao in Lao, the dish features deep fried red curry rice balls mixed with basic Thai seasoning ingredients. These ingredients include fish sauce, lime juice, chilli, fried peanuts, sliced ginger, chopped coriander, spring onion and pork skin. Of course there is always the most special ingredient, fermented pork.
This dish is among the most famous rice dishes available from street vendors in Thailand. Outside Thailand I have seen the dish more frequently in Lao restaurants than in Thai restaurants. Many people consider the dish as an appetiser, but for me it could also be the perfect main dish.
Nam clook has a nice balance of spicy, salty, and sour with a wonderful texture of crispness from the rice, peanut and dried chilli. The dish is best served alongside fresh salad leaves such as betel leaf and lettuce. Continue reading “Crispy Rice Salad with Fermented Pork Recipe: Nam Khao”
With spring well and truly started I like to broaden my cooking to encompass recipes that cater for friends and family in the great outdoors. Here is favourite that works wonders both at lunch and as a dinner entree.
Ingredients (makes 24 dumplings)
Continue reading “Home made Gyoza (Japanese Dumplings) เกี๊ยวซ่า”
One of the good things about living in Thailand is that we can find food on almost any street corner at any time of the day or night. The food is not only delicious, but it is also plentiful and cheap. I think we are spoilt in having such easy access to Thai food. Living abroad does not stop me from having delicious street food, in fact when I make it at home I can ensure that it is fresh and clean.
I would like to present some of the dishes I have created that you can also find being sold by street vendors in Thailand.
My first dish is grilled pork on a stick with sticky rice.(ข้าวเหนียวหมูปิ้ง) I sometimes used to have this for breakfast, sometimes lunch and sometimes for dinner. It means you can eat it any time of the day:-). To make it, marinade thinly sliced pork overnight. The next day just put it on the stick and grill it. Serve it with sticky rice and hot chilli dipping sauce.
Continue reading “Street vendor food in my kitchen”
This dish is my favourite. I love to cook and to eat this. I have cooked it many times and the result is always very satisfying. Sometime I use it as an entree and sometimes as the main course.
Pork belly with caramel dressing (serves 6)
Thank you to Delicious Magazine for the recipe.
- 1kg boneless pork belly (skin on)
- 1/2 firmly packed cup (110g) of brown sugar
- 1/3 cup (80ml) red wine vinegar
- 2 star anise
- 1 cup chicken stock
- Juice of 1 lime
** mint leaves, coriander leaves, thai basil leaves, spring onion, red chilli (to serve)
Preheat oven 220 ‘c
Score the pork belly skin at 1cm
Rub with salt
Place on a rack then pour in enough water to fill the pan just under the rack
Roast 30 mins until skin is crispy
…Reduce the oven 180c roast until meat tender
Place brown sugar, red wine vinegar, and star anise in saucepan over low heat.
Then add chicken stock, lime juice until mixture is syrupy. Allow to cool^^