Ingredients with Measurements:
- 1 cup jasmine rice
- 4 cups water
- 1/2 pound ground pork
- 1/2 cup chopped shrimp
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon white pepper
- 1/2 cup chopped cilantro
- 1/4 cup chopped scallions
- 1/4 cup chopped peanuts
- 1 lime, cut into wedges
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer to a large pot with 4 cups of water. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
2. In a mixing bowl, combine the ground pork, chopped shrimp, minced garlic, vegetable oil, fish sauce, soy sauce, sugar, and white pepper. Mix well.
3. Heat a large skillet over medium-high heat. Add the pork and shrimp mixture and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
4. To serve, divide the cooked rice among serving bowls. Ladle the pork and shrimp mixture over the rice. Top with chopped cilantro, scallions, and peanuts. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Cook the rice over low heat and the pork and shrimp mixture over medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 400
Fat: 14g
Carbohydrates: 51g
Protein: 18g
Sodium: 800mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
Ground chicken or turkey can be substituted for the ground pork. Chopped chicken or tofu can be substituted for the shrimp.
Variations:
Add sliced mushrooms or diced carrots to the pork and shrimp mixture for added flavor and nutrition.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick skillet to prevent the pork and shrimp mixture from sticking to the pan.
- Adjust the seasoning to taste by adding more or less fish sauce, soy sauce, sugar, or white pepper.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the toppings arranged neatly on top.
Garnishes:
Garnish with additional cilantro, scallions, and peanuts.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli or bok choy, cucumber salad, or a simple green salad.
Troubleshooting advice:
If the rice is too dry, add a splash of water and stir to combine.
Food safety advice:
Make sure to cook the pork and shrimp mixture until fully cooked to prevent foodborne illness.
Food history:
Khao Tom Nam Sai is a traditional Thai rice soup that is often served for breakfast or as a light meal.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the white pepper.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Thai