Nam khao tod
Nam khao tod
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes, plus chilling and drying time for the rice | Serves 4
About 2½ cups cooked jasmine rice, preferably day-old 1 teaspoon salt 1 1/2 to 2 tablespoons red curry paste (nam prik kang ped) About ½ cup rice flour Vegetable oil for deep frying 1 heaping tablespoon chile jam (nam prik pao) 1 tablespoon sugar 6 tablespoons fish sauce 2 heaping tablespoons red chile flakes 1 1/2 to 2 teaspoons chopped Thai bird’s eye chiles 1 cup slivered red onion 1 cup roughly chopped green onion 1 cup roughly chopped cilantro, plus more for garnish Juice of 1½ limes About ¼ cup Thai fermented sausage (naem), crumbled 1/2 cup roasted peanuts 1/2 cup julienned ginger

Step 1 Fluff the rice and spread it out on a baking sheet. Chill the rice, uncovered, until ready to fry, at least 1 hour.

Step 2 Remove the rice and season it with salt and red curry paste, mixing it in by hand to separate the rice into individual grains. Taste and adjust the seasoning if desired.

Step 3Sprinkle a few tablespoons of rice flour over the seasoned rice and continue working by hand, gently rubbing the rice to separate it into individual grains. Add more rice flour a little at a time as necessary. When you are done, the rice should feel very dry and separate. Return it to the refrigerator for 30 minutes to finish drying.

Step 4Meanwhile, add enough vegetable oil to a deep pot so it goes halfway up the sides. Heat the oil until a thermometer inserted reaches 355 degrees.

Step 5Rain in the rice, a handful at a time, to the oil. The oil will bubble profusely and slowly settle down as the rice fries to a light golden color. When the bubbles have subsided, about 45 seconds, remove the rice, using a fine mesh strainer, to a paper towel-lined tray to drain. Repeat with the remaining rice.

Step 6In a large bowl, combine the chile jam, sugar and fish sauce, stirring or whisking until combined to form a sauce. Stir in the red chile flakes, Thai chiles, red onion, green onion, cilantro and lime juice. Fold in the sausage, peanuts and ginger, then the rice, tossing quickly to mix. Divide the mixture into servings, and garnish each with a little more chopped cilantro. Serve immediately.

In we have selected the most viewed recipes from category - Main courses Quick and easy . Enjoy the best recipes specially selected for you! Nam khao tod is the right choice that will satisfy all your claims.
Rate for this recipe