Thailand.com Travel Export Discussion Forum News Mail
 
Hotels
Service Apartments
Resorts & Spas
   
Beaches & Islands
Eco-tourism
Excursions
Golf
Historical Sites
Natural Attractions
Nightlife
Recreation
Top Destinations
Tour Packages
   
Arts of Thai Cuisine
Restaurants
   
Arts
Festivals & Events
   
Education
Professional Service
   
Airline Directory
Do's & Don'ts
Facts for Travelers
Gallery
Getting There
Maps
Thailand at a Glance
Tips & Tricks
Travel Q&A
Weather
   



Welcome \ Travel \ Thai Cuisine

 



Khao Neow Moo Yang
Ingredients:
For 2 servings
300 g. (10 1/2 oz.) pork, sliced
1 tbs. garlic, finely chopped
2 coriander roots
1/2 tsp. ground peppercorns
1 1/2 tsp. fish sauce
1 1/2 tbs. white soya sauce
1 tsp. sugar
For sticky rice
1 cup sticky rice
1 1/2 cup water
 

Preparation:

1. In a mortar, pound garlic, coriander roots, and peppercorns. Mix well and place in a mixing bowl.
2. In the mixing bowl with the garlic mixture, add fish sauce, white soya sauce, and sugar. Mix well. Marinate the pork in this mixture for 1 hour.
3. Charcoal grill the pork until cooked.
4. To steam the sticky rice, soak the sticky rice in water for 3-5 hours (or overnight). Rinse and drain well.
5. Line the perforated part of a steamer with a white thin cloth. Place the sticky rice on the cloth and wrap.
6. Put water in the bottom of the steamer and steam the rice for approximately 20 minutes over moderate heat. Remove when rice has cooked. Cooked rice should look dry and soft when it is pressed flat.
7. Serve with Nam Jim Jaew. (Northeastern-style spicy sauce)

 






Back to Top