C/w Nana: Crispy Fried Rice Salad (ແໜມເຂົ້າ == Nam Khao)
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- Опубликовано: 20 окт 2024
- I this video, I show how I make Nam Khao (ແໜມເຂົ້າ), a crispy fried rice dish with sour pork (ສົ້ມຫມູ == som moo).
INGREDIENTS FOR RICE BALLS:
8 cups cooked Jasmine rice
1 bag shredded coconut
1 can red curry paste
1 bag cooked pork skin
2 egg yolk
1/2 cup sugar
1 tbsp MSG (optional)
3 tbsp salt
10 kaffir lime leaves
INGREDIENTS FOR SERVING:
2-3 lbs som moo (sour pork • C/w Nana: Lao Sour Por... )
1-2 bags pork skin
1 cup chopped cilantro
1 cup chopped green onions
3-4 limes
peanuts (optional)
fried red chili peppers (optional)
lettuce for wrap
more cilantro for wrap
mint leaves for wrap
Any other herbs you like.
INSTRUCTIONS:
Soak the pork skin in cold water and salt for at least 5 minutes.
Rinse the pork again and drain the water. Squeeze out as much water as you can.
Cut the som moo into smaller pieces and use your hands to break it down into even smaller pieces.
Put the cooked rice into a large bowl and allow it to cool.
-- When you cook the rice, make sure not to make it too soggy.
Add the kaffir lime leaves. I said 15-20 in the video because each leaf is double.
Add the grated cococut.
-- If you want, you can grate your own cococut.
-- Don't use the dry kind.
Add the sugar, salt, MSG, red curry paste.
Mix well.
Add the egg yolks.
-- I don't like to use the whites because it makes bubbles when frying.
Mix well again. Make sure all the rice is covered.
Squeeze the rice mix in your hands into tight balls.
-- Make sure the balls are really tight so they don't fall apart in the fryer.
-- The balls can be all round, or shaped like a hockey puck.
-- If you don't want to fry all the balls, you can freeze some and fry later.
Heat some cooking oil in the frying pan. I prefer to use corn oil. Make sure the oil is hot enough but not too hot. If the oil is too hot, the rice balls will burn, like I showed in the video. :) Let the rice balls cook for about ten minute, or until golden brown. After they turn golden-brown, remove the rice balls and place them into a basket to let them cool and allow the excess oil to drain.
After the rice balls have cooled down, break them apart into a large bowl.
Squeeze the lime juice on the rice and mix well.
Add the pork skin and som moo into the bowl and mix well.
After mixing the som moo and pork skin, taste the mixture. Adjust to your liking. I found that I didn't have to add any fish sauce, salt, sugar, or msg. I like mine to be on the sour side.
Serve the nam khao on a plate with the lettuce and other ingredients for the wrap. Some people don't want to wrap, and they can eat the nam khao on its own.
:: Cooking with Nana: Crispy Fried Rice Salad (ແໜມເຂົ້າ == Nam Khao)
"Ma Der, Ma Der" means "Please come join us" in Lao language.
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Wow I just made this and it was delicious!! Only changes I made was I didn’t use Kaffir lime leaves, added fish sauce before I fried it, no pork skin but sour pork sausage, garlic powder and black pepper. It was so flavorful and didn’t need much after you break up the rice. Just added lime. Thank you Nana for sharing!
For the last 11 years, everytime I make nam khao I refer to this video! It’s so delicious!
@@msfeuy Glad you enjoyed it.
Love it Nana! I have a cousin who is from Lao and she introduced me to this dish. I've been wanting to make it and happy to find this recipe on your show! I'll come up with my own version and will share it with you when its done :)
Ou did mot know that you are related to Lao people too. I do have many relatives in Thailand
Love all your videos. I always trust you for that authentic lao dishes.
Thanks for writing all the ingredients and the steps.That's help a lot for people who didn't understand your language.
Nana I have been wanting this dish for the longest time and I will execute this dish tomorrow to see how it would turn out...
Thank you for taking the time to make this tutorial for us ur the best!!!!
I love your food!!! I made this today for the first time following your instructions and it was so good!!
Put yem Glad to hear that.
Thanks so much Nana for teaching how to make nam, will definitely try tmr.
Nana,
I am half Lao and moved away from my Lao family. Your recipes help me learn our traditional food and feel closer to home. Thank you ❤️❤️🇱🇦
I’ve made this recipe a few times and I love it! Very yummy with the romaine and mint leaves on top 😋
I'm half laotion I really appreciate these recipes !
My mom lives far away from me and I miss the stuff I grew up with
lao food is my favorite food ever
Thanks Nana!!!
Jerica Bello you're welcome! Thanks for your comment. Glad my videos helped.
1à1-
Cooking with Nana speak laos becase your English no good
@@phethphothisane1543 relax dude, her English is fine 🙄
finally I found ur video in english nana thanks a million u are the best! I have to try this someday hoping I wont mess up this scrumptious recipe.
Nana, thank you for sharing your recipes! Love this dish and the way you made it.
All your videos look so yummy. I love Lao food.
i never cook anything in my life. I follow your how to vid to make nam kao for the first time. Everyone love it. thank you nana .
มักหลายสูตรนี้ เป็นตาแซบคัก I really like this recipe, looks delish! Keep it up with all your home-cooked recipes. I love all of them. 👍🏻
I just made this today. It was a hit. My sisters and I thoroughly enjoyed it! Thank u for sharing your recipe.
Theresa Saetern That's really great to hear. Glad it turned out good for you.
Wow! Thank you so much for sharing this recipe. I can't wait to try it.
I love your step by step cooking... thank you ..
I just made it! It came out amazing!!! Thank you for sharing!! You rock!!!
Nana thank you for this out of the world scrumptious recipe I did make it today and my siblings love them... thanks a million looking forward to learning how to make more of your recipes. Love you!!!
Khathiyana Sydney Glad you and your siblings loved it.
Hi Nana, I love your cooking videos...You did a great job showing how to make these Asian food..I love this Nam Khao but because I'm a vegetarian I don't use the som in it. I only use the rice balls and it's just as good! Thank you...
Manisone Khamsihong sometimes my kids love to eat just the fried balls without anything else. :)
Its so good, and you made it even better. Thank you, keep doing what your doing. People will learn how to make Lao food soon enough...blessings
I wish I could have this everyday. Thanks for sharing your recipe!
I made it last week omg I love ❤️ it n my kids love it too thank you for sharing the recipe
Thank you, you could be like the auntie i never knew. We speak the same way, lao, then english, then back and forth and you cook the way i do. Love i! Thank you.. KOB Jai li li
Thank you! I love how you chopped the kaffir leaves! So fast and still so thin.
I’ve been looking for this recipe forever since I had this the LOA temple. Thank you for sharing your recipe.
Hmmm....my all time favorite food. Thank you for the recipe because I'm going to make it. I know that it is the bomb.
Looking yummy yummy 👍❤️
thank you so much for all your video !! sometimes I forget some stuff , but I know I can always count on you.. thank you again !! my mom pass too !!
I made this for the 1st time yesterday and everyone loved it. Thanks for the recipe.
Hi April! I'm glad my videos are helping. Thanks for watching and for the comment.
Thx Q Nana for shearing the VDO, I try that it come out good!!!!
sari soukaserm I'm glad it came out good. Thanks for your feedback.
I made this today and it was delicious. Thank you for the recipe.
I made nam today and it was a hit. Thank you for posting the video. I can't wait to make more of your dishes.
I love all your videos.keep up the great work.this is one of my favorite dish.
Kao Saelee Thanks for watching.
I Love your video!!! I would definitely try it your way. You made it simple enough for me to understand.Thank you for showing it. From Panama City,FL.
Yupah Pitt You're welcome.. Did you get to try to make some yet?
Your a life saver. Thank you
Great video! I've never had it with lime leaf and I like lime leaf. I will be making it for thanksgiving and I am sure it will be excellent as always. How do you cook your Turkey Nana?
thank you for sharing this food is so tasty
You should open up a restaurant/catering. Are you selling your dishes because I would like to buy some! I love the way you cook!
nina chan
kissmesillyufool YESSSSS???
ขอบใจหลายๆเด้อ เป็นตาแซบเนาะ ขอยพยายามหาวิธีเฮ๊ดอยู่ ข้อยสิลองเฮ็นกินจ้า
You're welcome! Please let me know after you make it.
One of my favorite dish very delicious.
Was it wet before you fried the rice or after? Maybe you used too much water when you steamed the rice? If it was wet after you fried it, maybe the oil was not hot enough or you didnt pack the riceball tight enough.
I live in Merced, but I go to Fresno pretty often.
This is my favorite dish! I was trying to learn some Lao so my boyfriend's mom could teach me how to cook some of the things I like. I really like watching/learning from your videos because I can catch the few words I've learned so far. Khorb jai!
Thank you so much Nana for this receipe. I've been wanted to learn how to make this cuz its one of my favorites!
love your videos..long but in a good way with good details and information! Will be making this on sunday!!! :)
Glad it was helpful. Enjoy! Don't forget that this make a LOT if you use the same amount of ingredients as I used. But you can always save some of the fried balls to mix later or scale down all the ingredients.
Look delicious,thanks Nana 😘
I've always wanted to learn how to cook this dish. Thanks for the recipe.
B Ratsavong, I will try to make my videos so that as many people understand as possible, but this is how I speak in real life. I try to have English subtitles where I think people might get confused. The editor gets lazy sometimes, but doing better with the newer videos. Thanks for watching.
Thank U so much Nana for all your time & great food ..:) always LOVE to watch you..:)
There is 1 dish, I always look out for your video , it likes NAM KHOA but it's not crispy rice, they have pork skin and ground rice in it ( i am not sure if they also call it NAM KHOA too. )
Thxxxxx...:)
Hello Nana I have the Laotian sausage I bought and freeze for two years should I throw them or can I still use it
hmm my favorite looks great!
Nana.... I love your cooking... Awesome job. Keep it up. - kathy
My wife makes this for me all the time. One of my favorite dishes.
Thank you for the recipe! I've been wanting to make this dish for the longest! Yay! Love ur vids!
Looks so yummy!
I love your recipe 💜
I am trying to make your recipe right now! Let’s see how it turns out👍🥰
Thanks for sharing this video, my brother made it and it was delicious
Mainhia Her yay!
Hi Nana. What is the ingredient you put in the bowl after you put the msg? You said it too fast, I could not understand it. Can you write it out so I can understand. I love this rice salad and trying to learn to how make it. Thank you!
We made this for my brothers birthday dinner . We used your recipe just without coconut because one person is allergic. But other than that we followed the recipe exactly how you did in the video. It was delicious, we usually only make nam khao on special occasions. I like alot of sour flavor to this as well.
love this recipe. thanks Nana
+nang ly you're welcome! thanks for watching.
+Cooking with Nana de
Thanks for sharing this recipe! I love how you speak english with laotion together, makes it more authentic! lol keep it up!
great dish! This dish is similar to rice pakoda I like it.
Nana in india we Nana means grandfather n nani is grand mother
Making this right now, Thank you so much...SAAP LAI....I was wondering if you can show us how to make SOM MOO...that be awesome, I always wonder how you make those....Thank You for posting up your Delicious (BOMB) Recipe.
Thank you so much for this, growing up on all of your food and finally living on my own, this helps me relive my childhood. I'll be able to cook for my future family as well! All is not lost with my generation =)
Looks delicious
Looks so yummy! But I like mine with lots of peanut and fresh ginger!
my favorite nana! I can not wait to make it this Friday
Thank you for ur recipe I will make it soon I love it😍
Thanks for showing me ow to make this Nana. Where are you from in Laos? What state are you in?
kaichoummanivong I am from Vientiane, Laos. I now live in California. If you are interested to know more, here's an interview I did with Little Laos on the Prairie -- littlelaosontheprairie.org/2013/12/06/whats-cooking-with-nana/
Thank you. love your video!!!
I love your recipes!
Hi Nana! Wanted to let you know that I made other dishes you show on your video, like the Larb tao and sieng koo yawt siey and it turned out good!! Thank you. I'm going to make this dish for sure, watching it makes my mouth water!!
I used this recipe family loved it thank you:-)
TeddyCoM glad your family enjoyed it!
Nana I have that sausages that I bought at Laotian store it’s been 2 years should I throw them away it was always been in the he freezer
Oh this looks so delish
That was awesome! I'm going to try to make it this weekend.
My favorite is it safe to let the rice sit out at room temperature let it get cold before mixing all the ingredients in it Nana?
I tried this my coworker made it and it was delicious, I loved your video. I just wish it was all in English so I could understand but you did a great job. I hope you put the same video but all english si can can cook with you step by step.
Jessica Whitaker In my newer videos I tried to speak in English more or more English subtitles. but, i'm glad you were able to follow and it came out delicious. :)
What didn’t you understand? She goes back and fourth but she is saying the same thing in English and in Thai.
Thanks again for sharing Lao cooking recipe
Ground pork sounds good, do I cook first before put in rice or put in raw?
it tastes so gooooooooooooooooooooooooooooooooood! one of my lao favorites meal! (hello from Paris, France). I've watched your videos. You are a good cooker!
Say Paris Thank you for watching. I'm glad you enjoyed my videos.
I was jus watchn this video to get some ideas cause im making nam kao today but at da ending of your video, da ant through me off..glad my daughter caught dat..
haha. yeah, I mentioned that in the video description. The hubby missed it when he washed the herbs from our garden. :)
esterlingsmith, yes, you can make it vegetarian by leaving out the pork. This dish calls for sour fermented pork, so if you leave it out, you can add more lime. The lime is also negotiable if you don't like sour. :)
hey, thx for this recipe, seems awesome. i'm gonna try this. Just one question, i don't speak enough lao to understand about the coconut...is it coconut milk frozen? here in France we usually find only coconut milk in can, is it ok too?
Thanks!
I like to make my rice balls into more round disc shapes. They stay crunchier longer and easier to store left overs. And where I live fresh coconut meat or frozen is very hard to find, so I just soak dried unsweetened coconut flesh in coconut milk for a few minutes until it expands, then I just add the whole thing into my mix. And of course force to make the som moo from scratch, but worth effort.
Hi Nana, do you think i could replace the som moo by som seen instead?
Omg I love it gonna make some today
Nana, I made this dish too, and I really loved it! Its worth watching it, thank you. I ate so much that day because I love eating anything with veggies.
nana may I please have the breakdown of this recipe for 3 ppl only how many cups of rice and so on...thank u!
Good job...love it
Keep up the great videos! Ur very inspiring!!!!
I miss your videos and teaching. More videos when you have the time!!!
I have learned a trick on making the balls of rice, I use the cheap sandwich bags to ball up the rice, I have several on hand when I am doing it. No need for gloves either!
Nana, thanks for sharing. This is one of my favorite dishes mom made. I was wondering with all that sugar you put in is the sweetness noticeable? Mom's was not sweet and I'm not a fan of sweet flavor in savory dishes. Also if I remember right mom would coat her rice balls in corn starch for that good crunch before frying. I really want to try this recipe, thanks again for sharing. I may tweak it a little to get it close to how mom made it, but this really helps me get started.
BobJV6874 the sweetness is not noticeable because it was a large batch of rice. I have never heard of coating the balls with corn starch. I think mine come out crunchy enough with any additional coating. Good luck on your tweaking and please share your results.
can you stick to one language nana?? i always get confused but i love your cooking ,, keep it up!!!
Hi MsLansones, thanks for watching and trying to understand. I do have the instructions in English in the description of this video. I'm still trying to find the right mixture of English and Lao as I do these videos. I want to share these dishes with everyone, not just people who can understand Lao. But sometimes I'm more comfortable speaking Lao.
Hi Nana, maybe it is to much water bc it wet b4 and after.. i will try again next time. I like 2 watch all ur video, keep it coming.. Thanks again.
Hi. Love your videos! I was just wondering but how is it suppose to taste like? I tried two kind and one taste like coconut and the other one tasted sweet. is there a way I can make the namkao sweet and not taste too much of the coconut?
it depends on your taste. some people like more coconut and some more sweet. you can add less or more of each ingredient. it should also be a little sour, but you can use less lime also to make it sweeter.