Deep fried rice croquet and sour preserved pork

ข้าวทอด แหนมคลุก ( Naem Klook )

Prepare:
1 cup steamed rice
1 egg
1 tbsp. chili paste for Gaeng Ped
(choose the one that is not very spicy)
1 cup sour preserved pork
1/2 cup cooked pig’s skin (without fat)
(slice it to thin and long shape)
2 tbsp. Fish sauce
1 tsp. Sugar
2 tbsp. Lemon juice
1 tsp, Chili powder
1 tbsp. sliced red onion
2 tbsp. sliced parsley3 pieces thin sliced fresh ginger or pickled ginger
1 tbsp. Coriander leaves
1 tbsp. Deep fried dried chili
2 tbsp. Roasted peanut

Side vegetables:
Tomatoes
Cabbage
Lettuce
Vegetable oil

Instructions:

1. Mix chili paste with steamed rice. Make a ball of a hand size.

I don’t know which way to explain it better than this. Hmm,. Just don’t make it too big or the rice ball will not be crunchy. If you like it very crunchy, you should make it a flat round shape.

2. Add 1 tbsp. fish sauce and mix well.

3. Next, beat the egg. Soak the rice ball into it and deep fried on low heat until the rice balls get yellow.

4. Remove from the pan and use paper towels to remove oil.

5. Put sour preserved pork in microwave for 1 minute.

6. Then, in a big bowl add preserved pork, fried rice ball, pig’s skin, 1 tbsp fish sauce, sugar, lemon juice, chili powder, sliced red onion, parsley, fresh ginger or pickled ginger, coriander leaves. Mix them altogether with your hand.

7. After that, arrange lettuce on the plate. Place Khao Klook Naem, then top with deep fried dried chili and 2 tbsp. roasted peanut.

Kanom Jeeb (Siu Mai Dumplings)

ขนมจีบ

Ingredients

3 dried Chinese black or Shiitake mushrooms

6 ounces peeled deveined large shrimp

1 green onion

1 teaspoon minced ginger

¾ cup ground pork

1 tablespoon oyster sauce

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon sesame oil

½ teaspoon granulated sugarabout

20 gyoza wrappers (or won ton wrappers cut into circles).

Directions

Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion.

Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (5 to 10 minutes). Serve with nam jim kanom jeeb (Dumpling Dipping Sauce).

Kanom Paeng Na Moo (Pork Toast)

Ingredients
6 slices of bread

½ cup cooked crab meat

½ cup cooked pork meat, chopped

½ cup mushrooms, raw, finely chopped

Toast bread, cut off the crusts and cut the pieces of bread into four. If the crusts aren't quite dry, pop them in the oven or a dry skillet, and warm them until dry, then in a mortar and pestle or food processor, convert them into bread crumbs.
Prepare half a cup each of cooked crab meat, cooked, chopped pork, and raw, finely chopped mushrooms.

Prepare a paste consisting of:
3 tablespoons fresh grated ginger

3 tablespoons chopped garlic

3 tabelspoons prik phom(ground red chilis)

3 tablespoons crushed toasted peanuts

3 tablespoons khao koor (ground toasted rice)

Sauté the ginger and garlic, discarding most of the oil, and combine the ingredients, adding two medium sized duck eggs to the mixture (or three smallish hen's eggs).
Divide this mixture in three, and combine each portion with one of the half cups of mushrooms, crab or pork, to form three topping pastes.

Directions
1. Put about two teaspoons of paste on each of the toast pieces, and then take 2 dozen prik chi fa (a chili about finger length and as thick as your finger, that is the Thai equivalent of a jalapeño - you can use jalapenos instead if you wish), Cut off the tops of the chilis and discard the seeds. Put about two teaspoons of the paste mixture in each chili.

2. With a melon-baller prepare 16 balls of melon, 16 balls of mango, and 16 balls of fresh pineapple. [if you are using jalapeños, slice the fruit and use a sharp knife to cut plugs for the tops of the chilis). Place a ball of fruit on each piece of toast and secure by piercing it through with a tooth-pick. Plu each of the chilis with a fruit ball, and secure by piercing through the sides of the chili and the fruit ball with another tooth pick. Prepare another batch of fruit balls, and wash 16 prik ki nu (birdseye chilis), and pat them dry.

3. Mix two tablespoons of powdered peanuts, one tablespoon of khao koor, one tablespoon of prik phom, and a little rice flour (or cornstarch), to make a dusting powder. Dip each of the pieces of toast, each of the stuffed chilies, each of the fruit balls, and each of the birdseye chilis in maple syrup, and then dredge them in the dusting powder.

4. Prepare a batter by beating an egg yolk, and adding about a cup of ice cold water to it, then add a cup of sifted plain [all-purpose] flour, and mix to a thin batter. Add a teaspoon of prik phom and a teaspoon of freshly groung prik Thai (black pepper). Dip the canopes in the batter a few at a time, and deep fry until crisp.

Serve on a platter with the dipping sauces used for satay, and some uncooked fruit balls, and cucumber slices.