Ingredients with Measurements:
- 1 lb. ground pork
- 1/2 cup cooked sticky rice
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped lemongrass
- 1/4 cup chopped galangal
- 1/4 cup chopped kaffir lime leaves
- 1/4 cup chopped cilantro
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Mortar and pestle
- Wok or large skillet
Step-by-step instructions:
1. In a mortar and pestle, pound the garlic, shallots, lemongrass, galangal, kaffir lime leaves, and cilantro until they form a paste.
2. In a large bowl, mix the ground pork, cooked sticky rice, and the paste until well combined.
3. Add fish sauce, sugar, salt, and black pepper to the mixture and mix well.
4. Form the mixture into small patties.
5. In a wok or large skillet, heat the vegetable oil over medium heat.
6. Add the patties to the wok and cook until browned on both sides, about 5-7 minutes per side.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Regular rice can be used instead of sticky rice.
- Lime zest can be used instead of kaffir lime leaves.
Variations:
- Add chopped chilies for extra heat.
- Add chopped peanuts for texture.
- Use the mixture as a stuffing for vegetables, such as bell peppers or eggplant.
Tips and tricks:
- Make sure to cook the patties thoroughly to avoid any risk of foodborne illness.
- Use a non-stick skillet to prevent the patties from sticking.
- If the mixture is too wet, add more cooked sticky rice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the patties on a bed of lettuce or with sliced cucumbers.
Garnishes:
Garnish with chopped cilantro or sliced scallions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Spicy cucumber salad
Troubleshooting advice:
- If the mixture is too dry, add a little water or more fish sauce.
- If the patties are falling apart, add more cooked sticky rice to the mixture.
Food safety advice:
- Make sure to cook the patties thoroughly to avoid any risk of foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Naem Khaeng Khua is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve as an appetizer or as a main dish.
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Region: Thai