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 http://youtu.be/fyrmCo1IzuA) 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) If you are on facebook, follow me at https://facebook.com/CookingWithNana

• published: 26 Jan 2013
• views: 67696