Khao Tang Na Tang Preparation

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Preparation :

1. Fry the rice cracker to a golden yellow, let it cool, and arrange on a serving plate. 2. Finely pound and combine the white pepper, garlic, coriander roots to make a paste. 3. Simmer I cup of coconut milk until the oil separates, add the paste and stir well. Then add the minced black tiger prawns, pork, tofu, and peanuts. Cook until done. 4. Lastly, add the shallots and the remaining coconut milk, stirring continuously and season with fish sauce, sugar, and tamarind paste. 5. Remove from pan and allow to cool. Transfer to a bowl and garnish with the chopped chilies and coriander leaves. Serve as a dip with rice crackers.

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Fried Fish Cakes

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Preparation :

1. Pound dried chillies, lemon grass, galangal, krachai, coriander root and kaffir lime rind together until smooth. Add shallots and pound until smooth again. 2. Knead minced fish by tossing against inside of mixing bowl to make firm paste, adding salt water while kneading. Fold in the mixture in 1. to the paste. Knead in salt, egg and kaffir lime leaves. 3. Heat oil over low heat until hot. Form fish mixture into firm balls and flatten a little. Deep fry until cooked. Drain and remove to serving plate. Served accompanied with fresh vegetables and dipping sauce. Note : Add ground roasted peanuts into dipping sauce before serving.

Dried Pork

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Preparation :

1. In a wok, heat palm sugar and fish sauce over a low heat until boiling. Simmer for 2-3 mins. Let it cool. 2. In a mixing bowl. Knead pork with mixture sauce for 5 – 10 minutes or until well mixed. 3. Add peppercorns or chilli seeds, coriander seeds, cumin and mix well together. 4. Lay mixed pork over the sun to dry off for 5 hours. . 5. Prepare a wok with cooking oil over a medium heat. When heat, deep fry dried pork until golden. Lift from a wok and drain then serve.