Lao Crispy Rice Salad – Nam Khao

Asian, Ethnic, Game Day, Pork, Rice

I was first introduced to nam khao while living in Dallas, Texas many years ago. It was served at a Thai/Lao restaurant, and when I read the ingredients, I could not resist. I was being adventurous in dining when living in Texas. The city was loaded with authentic Mexican food, Vietnamese, Thai, and middle eastern cuisine, and I was all in when it came to eating. It was this dish that blew my mind though. After eating nam khao, I researched what it was all about, and realized that the funky and delicious nam was actually a fermented pork sausage, along with the khao, or rice for that matter, that was crispy rice. Basically a crispy rice salad with tons of herbs, chilies, and loaded with awesome flavor. You are going to love this recipe, I guarantee it.

Nam Khao

Let’s get started.

Ingredients:

  • 3 cups of jasmine rice, cooked, and cooled
  • 2 whole eggs, beaten with 1 tbsp soy sauce
  • 2 cups of ground pork, cooked, and cooled
  • 3 tbsp red curry paste
  • 1 cup coconut flakes
  • 1 tbsp palm sugar
  • 1 tsp salt
  • 1/2 cup of shallots, thinly sliced
  • 1 whole lime
  • 1/2 cup of roasted peanuts
  • green cabbage leaves
  • 1/2 cup of fresh mint
  • 1/2 cup of fresh cilantro
  • 1 tbsp red chili flakes (reduce for less heat)
  • 1/2 cup of nam, fermented pork, chopped
  • Thai bird chilies, optional
  • 2 cups of cooking oil

Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Making sure everything is combined, form into baseball sized balls.

Next, heat the oil and let it come up to about 350 degrees. Add one ball at a time, and cook until completely golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.

How to make nam khao

Repeat with the remaining balls.

During this time, prepare the remaining ingredients into a serving bowl.

Take the crispy rice balls, and break apart into bite-sized pieces, adding them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.

To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and whole Thai bird chili peppers.

Lao Crispy Rice Salad - Nam Khao

The result is amazing. My wife fell in love with this dish. The fresh herbs, the awesome crunchiness of the rice and peanuts, and when folded into the cabbage leaf and drizzle with a bit of lime juice, need I say any more? It always warms up very nicely for any leftovers, and who doesn’t love that during a busy work week!

If you are looking for adventure, give this one a shot. It is really up there with one of my top five lettuce wraps and Asian recipes.

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Lao Crispy Rice Salad – Nam Khao
Author: 
Recipe type: Salad
Cuisine: Thai, Lao
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cups of jasmine rice, cooked, and cooled
  • 2 whole eggs, beaten with 1 tbsp soy sauce
  • 2 cups of ground pork, cooked, and cooled
  • 3 tbsp red curry paste
  • 1 cup coconut flakes
  • 1 tbsp palm sugar
  • 1 tsp salt
  • ½ cup of shallots, thinly sliced
  • 1 whole lime
  • ½ cup of roasted peanuts
  • green cabbage leaves
  • ½ cup of fresh mint
  • ½ cup of fresh cilantro
  • 1 tbsp red chili flakes (reduce for less heat)
  • ½ cup of nam, fermented pork, chopped
  • Thai bird chilies, optional
  • 2 cups of cooking oil
Instructions
  1. Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Making sure everything is combined, form into baseball sized balls.
  2. Next, heat the oil and let it come up to about 350 degrees. Add one ball at a time, and cook until completely golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.
  3. Repeat with the remaining balls.
  4. During this time, prepare the remaining ingredients into a serving bowl.
  5. Take the crispy rice balls, and break apart into bite-sized pieces, adding them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.
  6. To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and whole Thai bird chili peppers.

 

Thai Style Burger

Asian, Beef, Burgers, Ethnic, Game Day, Rice, Sauce, Thai

This past weekend was loaded with some new recipe creations, including that of the Thai three sauce, and an array of other items. As I was planning out dinner for the family, I decided to make some of their favorite Vietnamese style chicken, along with sticky rice. My kids love sticky rice, and so do I for that matter, and while I was soaking the rice, a thought came into my head. Go figure. I thought, why not take the rice, form them into buns, lightly fry them and well, make a cheeseburger. Crazy, I know, but interesting, and pretty darn delicious. I probably got the idea from old posts regarding a ramen style burger, and most likely because I was making stock the night before for ramen.

Thai Style Burger

Let’s get started.

Ingredients:

  • 2 cups of Thai sticky rice, soaked in water for at least 2 hours
  • 1/2 lb ground chuck, formed into a patty
  • Thai Three Sauce, see recipe
  • 2 shallots, thinly sliced
  • Lettuce, shredded, optional
  • pickles, optional
  • 1/2 cup cooking oil
  • Salt, to taste
  • cracked black pepper, to taste

Start by straining your rice, until the water runs clear.

I use a particular rice steamer, but you could probably follow these directions as well. I add water to my steamer, bring to a boil, and soak a wicker steaming basket, then insert into the steamer, being careful the bottom of the basket does not touch the top of the water.

Add the rice, cover, and cook for about 15 minutes, then remove the basket, bang the basket on the side of your stove or counter, and use your motion, much like you would flip an egg in a skillet, and flip the rice to the other side. Return to the steamer, cover, and cook another 10 minutes.

Once cooked, dump out onto a large board, and use a spatula to break up the rice, then fan it to prevent it from further cooking. Add to a bowl, and cover with a towel.

Next, heat a skillet with the oil and bring it up to temperature.

Take some of the rice, and form into bun shaped patties. You want about a half inch thick. I use ring molds form precision in both the rice patty, as well as the burger.

Once you have formed the two rice patties, add one to the oil, and cook on both sides until a light golden brown occurs. Remove and place on a paper-lined plate to drain any excess oil. Repeat with the remaining rice patty.

During this time, form your burger patty, and season both sides with salt and pepper.

Drain the oil, and return back onto the stove on medium heat.

How to make a Thai Style Burger

Toss in the shallots, and push them to the edge, continuing to cook while you add the burger patty. Sear the burger, and cook to your liking. I go medium with mine.

Next, bring it all together.

Take one of the rice patties, and slather it with the Thai sauce. If you do not have Thai three sauce (highly recommend it), then use an Asian chili sauce. Top with the shallots, and burger. Pile on the lettuce, then the remaining rice patty. Spear a few pickles on top, and dig in.

The rice patty was super interesting. Not too crispy as you would think, but it also did not break apart when eating it which I loved. The burger was cooked perfectly and when paired with that awesome sauce, along with the sweetness from the cooked shallots, well, this was a pretty excellent burger. I’ll pat myself on the back on this one for creativity. Hope you enjoy…

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Thai Style Burger
Author: 
Recipe type: Burgers
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 cups of Thai sticky rice, soaked in water for at least 2 hours
  • ½ lb ground chuck, formed into a patty
  • Thai Three Sauce, see recipe
  • 2 shallots, thinly sliced
  • Lettuce, shredded, optional
  • pickles, optional
  • ½ cup cooking oil
  • Salt, to taste
  • cracked black pepper, to taste
Instructions
  1. Start by straining your rice, until the water runs clear.
  2. I use a particular rice steamer, but you could probably follow these directions as well. I add water to my steamer, bring to a boil, and soak a wicker steaming basket, then insert into the steamer, being careful the bottom of the basket does not touch the top of the water.
  3. Add the rice, cover, and cook for about 15 minutes, then remove the basket, bang the basket on the side of your stove or counter, and use your motion, much like you would flip an egg in a skillet, and flip the rice to the other side. Return to the steamer, cover, and cook another 10 minutes.
  4. Once cooked, dump out onto a large board, and use a spatula to break up the rice, then fan it to prevent it from further cooking. Add to a bowl, and cover with a towel.
  5. Next, heat a skillet with the oil and bring it up to temperature.
  6. Take some of the rice, and form into bun shaped patties. You want about a half inch thick. I use ring molds form precision in both the rice patty, as well as the burger.
  7. Once you have formed the two rice patties, add one to the oil, and cook on both sides until a light golden brown occurs. Remove and place on a paper-lined plate to drain any excess oil. Repeat with the remaining rice patty.
  8. During this time, form your burger patty, and season both sides with salt and pepper.
  9. Drain the oil, and return back onto the stove on medium heat.
  10. Toss in the shallots, and push them to the edge, continuing to cook while you add the burger patty. Sear the burger, and cook to your liking. I go medium with mine.
  11. Next, bring it all together.
  12. Take one of the rice patties, and slather it with the Thai sauce. If you do not have Thai three sauce (highly recommend it), then use an Asian chili sauce. Top with the shallots, and burger. Pile on the lettuce, then the remaining rice patty. Spear a few pickles on top, and dig in.
  13. The rice patty was super interesting. Not too crispy as you would think, but it also did not break apart when eating it which I loved. The burger was cooked perfectly and when paired with that awesome sauce, along with the sweetness from the cooked shallots, well, this was a pretty excellent burger. I’ll pat myself on the back on this one for creativity. Hope you enjoy…

 

Thai Three Sauce

Asian, Ethnic, Grilling, Sauce, Sides, Thai

I am a huge fan of great sauces, especially when it comes to Thai sauces. Examples being the Thai shallot sauce, Nam Prik Ong, and one of my favorite Vietnamese sauces, nuoc cham. One thing I love about these sauces is they all bring together the best of sweet, spicy, and sour, and to me those are just the right combination in flavors.

There is another sauce that in my opinion can be used on pretty much everything and it just explodes with flavor. It is know as Thai three sauce, and once tried, you will be totally hooked. I find myself actually taking small spoonfuls, yes eating it alone (as it is that good), and I find myself coming back for more. It’s addicting and could very well be one of my favorite sauces.

Thai Three Flavors Sauce

Let’s get started.

Ingredients:

  • 25 Thai Bird Chilies, red and green
  • 1 head of garlic, skin removed
  • 1 cup of shallots
  • 3/4 cup fresh cilantro, packed
  • 1/2 cup water
  • 1 cup palm sugar
  • 1/2 cup light brown sugar
  • 1/2 cup fish sauce
  • 1/2 cup tamarind nectar
  • 1 tbsp cooking oil

Start by adding the chilies, garlic, shallots, and cilantro, along with half of the water into a food processor, and pulse down until you have an even, smooth consistency, no chunks.

Heat a large skillet on medium heat, and add in the oil. Once heated, add in the chili mixture, and stir.

Add in your remaining ingredients, bring to a simmer, and cook for about 25 minutes until it reduces a bit.

My wife told me to crank up the fans as she is not one for the smell of fish sauce, or even when vinegar is cooking on the stove, so it’s probably best to turn on the exhaust fan as after all, you are cooking with a lot of chilies and fish sauce. I don’t much mind the smell to be quiet honest with you, but it’s your call.

Thai Three Flavor Sauce

Let cool, then store in a seal tight container for up to several weeks. Trust me, it will not last that long as this stuff rocks.

I know it sounds like a lot of chili peppers, but trust me, the addition of the salty fish sauce, and balanced by both the brown and palm sugars, it is a perfect sweet heat. I actually had a spoonful this morning before putting some on my omelette.  This sauce goes extremely well with things like fried fish, eggs, or just as a condiment for things like french fries. Give a go at it, and let me know how you like it. Hope you enjoy!

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Thai Three Sauce
Author: 
Recipe type: Condiments
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 25 Thai Bird Chilies, red and green
  • 1 head of garlic, skin removed
  • 1 cup of shallots
  • ¾ cup fresh cilantro, packed
  • ½ cup water
  • 1 cup palm sugar
  • ½ cup light brown sugar
  • ½ cup fish sauce
  • ½ cup tamarind nectar
  • 1 tbsp cooking oil
Instructions
  1. Start by adding the chilies, garlic, shallots, and cilantro, along with half of the water into a food processor, and pulse down until you have an even, smooth consistency, no chunks.
  2. Heat a large skillet on medium heat, and add in the oil. Once heated, add in the chili mixture, and stir.
  3. Add in your remaining ingredients, bring to a simmer, and cook for about 25 minutes until it reduces a bit.
  4. My wife told me to crank up the fans as she is not one for the smell of fish sauce, or even when vinegar is cooking on the stove, so it’s probably best to turn on the exhaust fan as after all, you are cooking with a lot of chilies and fish sauce. I don’t much mind the smell to be quiet honest with you, but it’s your call.
  5. Let cool, then store in a seal tight container for up to several weeks. Trust me, it will not last that long as this stuff rocks.
  6. I know it sounds like a lot of chili peppers, but trust me, the addition of the salty fish sauce, and balanced by both the brown and palm sugars, it is a perfect sweet heat. I actually had a spoonful this morning before putting some on my omelette. This sauce goes extremely well with things like fried fish, eggs, or just as a condiment for things like french fries. Give a go at it, and let me know how you like it. Hope you enjoy!

 

Turketta

Events, Game Day, Turkey

I recently came across a post on a turketta. A turketta?! Genius, I thought. I made a monstrous porchetta a couple of years ago and really, really loved it, so I thought that I would take a spin on making it with a boneless turkey breast. Same idea, but well, with turkey. As much as I loved the porchetta using a pork belly, I really loved the turkey version. One large turkey breast was enough to feed a family of five, and with that said, it was super affordable and loaded with tons of great flavor.

Turketta

Let’s get started.

  • 4 lb turkey breast, skin on, bone-in optional
  • 6 cloves garlic
  • 1/4 cup sage leaves
  • 1/2 cup fresh thyme, stems removed
  • 5 sprigs fresh rosemary, stems removed
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 pinch of red chili flakes
  • 1 tbsp cooking oil

Start by carefully removing the skin from the turkey breast. Reserve the skin. Butterfly the turkey breast, and make score marks on the breast.

Next, add the garlic, sage, thyme, rosemary, chili flakes, and olive oil to a food processor, and process until you make a paste. Scoop the paste out, and spread it all over the scored turkey breast. Season with salt and pepper.

Lay the turkey skin down onto the turkey breast.  Carefully roll into a log, and use the plastic wrap, and as you are rolling, begin tightening the turkey, as tight as possible.

How to make Turketta

Place the sealed turkey in the refrigerator overnight, if possible, or at least four hours.

Preheat your oven to 350 degrees.

Heat a large non-stick skillet on medium heat. Add in the cooking oil, and let it come to temperature.

Add the turkey breast, skin side down, and let it brown, cooking for about three minutes per side.

Once browned, add in the oven and cook for about 20 minutes. Next, raise the heat to 400 degrees, and cook until the skin is nice and crispy and the internal temperature is 165 degrees. Let it rest on a cutting board for about five minutes.

Slice into medallions and serve.

Turketta

The end result is a great moist turkey that is just loaded with amazing flavors. You get the garlic, and the great herbs that you associate with turkey. Let’s just say my kids gobbled this up, no pun intended. This was super easy to make, granted it takes a bit of time to prepare, but it was well worth it and it was a perfect weeknight meal. Hope you enjoy.

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Turketta
Author: 
Recipe type: Turkey
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 4 lb turkey breast, skin on, bone-in optional
  • 6 cloves garlic
  • ¼ cup sage leaves
  • ½ cup fresh thyme, stems removed
  • 5 sprigs fresh rosemary, stems removed
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 pinch of red chili flakes
  • 1 tbsp cooking oil
Instructions
  1. Start by carefully removing the skin from the turkey breast. Reserve the skin. Butterfly the turkey breast, and make score marks on the breast.
  2. Next, add the garlic, sage, thyme, rosemary, chili flakes, and olive oil to a food processor, and process until you make a paste. Scoop the paste out, and spread it all over the scored turkey breast. Season with salt and pepper.
  3. Lay the turkey skin down onto the turkey breast. Carefully roll into a log, and use the plastic wrap, and as you are rolling, begin tightening the turkey, as tight as possible.
  4. Place the sealed turkey in the refrigerator overnight, if possible, or at least four hours.
  5. Preheat your oven to 350 degrees.
  6. Heat a large non-stick skillet on medium heat. Add in the cooking oil, and let it come to temperature.
  7. Add the turkey breast, skin side down, and let it brown, cooking for about three minutes per side.
  8. Once browned, add in the oven and cook for about 20 minutes. Next, raise the heat to 400 degrees, and cook until the skin is nice and crispy and the internal temperature is 165 degrees.
  9. Slice into medallions and serve.