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
- 2 tbsp chopped galangal
- 1 tbsp chopped kaffir lime leaves
- 1 tbsp chopped cilantro
- 1 tbsp chopped mint leaves
- 1 tbsp chopped green onions
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup roasted peanuts, crushed
- 1/4 cup crispy fried garlic
Special equipment needed:
- Mortar and pestle
- Plastic wrap
Step-by-step instructions:
1. In a mortar and pestle, pound the garlic, shallots, lemongrass, galangal, and kaffir lime leaves until they become a paste.
2. In a mixing bowl, combine the ground pork, cooked sticky rice, and the paste from step 1. Mix well.
3. Add the fish sauce, palm sugar, salt, and black pepper to the mixture. Mix well.
4. Add the chopped cilantro, mint leaves, and green onions to the mixture. Mix well.
5. Divide the mixture into small portions and shape them into small balls.
6. Wrap each ball with plastic wrap and let them ferment for 1-2 days in a cool place.
7. After the fermentation process, remove the plastic wrap and grill the balls until they are cooked through.
8. Serve the Naem Khaep Muu with crushed peanuts and crispy fried garlic on top.
- Time:
Preparation time: 30 minutes
- Fermentation time: 1-2 days
- Cooking time: 10-15 minutes
Temperature:
- Grill the Naem Khaep Muu over medium-high heat.
Serving size:
- This recipe makes about 20 small balls.
Nutritional information:
- Calories per serving: 120
- Fat: 8g
- Carbohydrates: 5g
- Protein: 8g
Substitutions for ingredients:
- Pork can be substituted with ground chicken or beef.
- Sticky rice can be substituted with regular rice or glutinous rice flour.
- Palm sugar can be substituted with brown sugar or honey.
- If fresh herbs are not available, dried herbs can be used instead.
Variations:
- Naem Khaep Moo can be served with fresh vegetables such as lettuce, cucumber, and herbs.
- The fermented balls can also be deep-fried instead of grilled.
- The recipe can be adjusted to make it spicier by adding chili peppers or chili flakes.
Tips and tricks:
- Make sure to wrap the balls tightly with plastic wrap to prevent air from getting in during the fermentation process.
- If the mixture is too wet, add more sticky rice to absorb the excess moisture.
- To make the balls more flavorful, let them ferment for a longer period of time.
Storage instructions:
- Store the fermented balls in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the Naem Khaep Muu, grill or pan-fry them until they are heated through.
Presentation ideas:
- Serve the Naem Khaep Muu on a platter with crushed peanuts and crispy fried garlic on top.
- Garnish with fresh herbs such as cilantro and mint leaves.
Pairings:
- Naem Khaep Muu pairs well with sticky rice and a spicy dipping sauce.
Suggested side dishes:
- Fresh vegetables such as lettuce, cucumber, and herbs make a great side dish for Naem Khaep Muu.
Troubleshooting advice:
- If the mixture is too dry, add a little bit of water or fish sauce to moisten it.
- If the fermented balls have a sour smell, discard them and start over.
Food safety advice:
- Make sure to handle the pork and other ingredients properly to prevent foodborne illness.
- Store the fermented balls in the refrigerator to prevent spoilage.
Food history:
- Naem Khaep Muu is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- Naem Khaep Muu has a sour, salty, and slightly sweet flavor with a hint of lemongrass and herbs.
Serving suggestions:
- Naem Khaep Muu is a great appetizer or snack that can be served at parties or gatherings.
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Region: Thai