Hi everyone and welcome back. In my last post I mentioned that sen mee (thin rice vermicelli noodle) can be used in a soup, as a stir fry, and in salad. This time I will show you how to use sen mee to create the famous Thai stir fried noodles dish, Pad see ew. According to Wikipedia pad see ew, sometime spelt Phat si-io, is a Chinese-influenced stir fried noodle dish that is commonly eaten in Thailand and is also popular in Thai restaurants around the world. The name of the dish translates to “fried (with) soy sauce” and it is very similar to the char kway teow of Singapore and Malaysia.
I think many of you may search for recipes for finger food to share among friends and family. This may be for morning or afternoon tea, for a party in the backyard or Christmas pot luck party. Here is a food I like to bring and people seem to really enjoy. The dish is a little twist on a classic Thai dish, red curry. So please let me share with you my Thai red curry sausage rolls. Sausage rolls are a favourite party food, and adding red curry paste gives it a slight kick. I’m sure your guests and whoever you cook this for will really enjoy these special sausage rolls.
My favourite lunch time food when I was in Bangkok was “Khaokaeng” or “khao rat kaeng”, meaning “curry-on-rice”. This is a traditional type of ready-made fast food in Thailand. The popularity of the places in Bangkok that sell these foods as a quick lunchtime meal is in decline.
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.