* bump *

The pork is waiting for me to do something with it in a few hours. What do I do now?

lol

quote:

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Originally posted by MsCambodia2002
* bump *

The pork is waiting for me to do something with it in a few hours. What do I do now?

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This is lame. You're just gonna laugh and not help? Back into the freezer the pork goes... out comes the chicken!

What are u doing with the chicken? Share your recipes?

quote:

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Originally posted by MsCambodia2002
This is lame. You're just gonna laugh and not help? Back into the freezer the pork goes... out comes the chicken!

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I don't know... but hopefully when I post a similar question tomorrow, I might get ONE helpful response. Wishful thinking.

 

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The next theme should be Meow Meow...

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Originally posted by Soul4Alan
The next theme should be Meow Meow...

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I volunteer Grace's cats!

 

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Do you have any idea how to cook it???

quote:

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Originally posted by MsCambodia2002

quote:

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Originally posted by Soul4Alan
The next theme should be Meow Meow...

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I volunteer Grace's cats!

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^ I can get creative!

BTW... those pussies are my nieces!

 

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Mmmmm it's going to be a yummie pussies....

quote:

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Originally posted by MsCambodia2002
^ I can get creative!

BTW... those pussies are my nieces!

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Nataing - Red Pork with Coconut Milk

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One of my favorite Khmer dishes.... Nataing.... no one ever seems to know what I am talking about when I ask if they have had it before.

Here is the recipe courtesy of The Elephant Walk cookbook:

1/4 cup vegetable oil
1/2 pound ground pork
1 dried New Mexico chili, soaked, seeded, deveined and ground to a powder (or 1-1 1/2 tablespoons paprika)
8 garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 cup unsweetened coconut milk
1/4 cup sugar
1/4 cup peanuts, roasted and coarsely ground
1 tablespoon fish sauce (optional)
1/2 teaspoon salt (if not using fish sauce, use 1 1/2 teaspoons)
Crispy rice or 1 medium baguette, cut slightly less than 1/2 inch thich and deep-fried in oil until golden.

Heat the oil in a large skillet over medium-high heat.
Add the pork and chili powder and cook, stirring to break apart the meat, for about 3 minutes.
Add the garlic and shallot, then stir in the coconut milk, sugar, peanuts, fish sauce (if using) and salt.
Cook for another 10 minutes, or until the pork is no longer pink, the garlic and shallots have softened and the flavors have blended.
Server warm with crispy rice or bread.



Honestly, I like nataing with rice or prawn chips. Also, I put in three shallots just because I love that onion flavor. As for the chili, I used the red chili sauce that is in that oily mixture. It's just as good! ENJOY!

^ Mmmm...howcome you never cooked for us?

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blah...

because when i cook, it's on a rare occasion and usually for a party or something! let's have a party and i will cook for you!

 

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You better keep your words!

quote:

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Originally posted by dreamsrey
because when i cook, it's on a rare occasion and usually for a party or something! let's have a party and i will cook for you!

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____________________________________
blah...

quote:

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Originally posted by dreamsrey
One of my favorite Khmer dishes.... Nataing.... no one ever seems to know what I am talking about when I ask if they have had it before.

Server warm with crispy rice or bread.



Honestly, I like nataing with rice or prawn chips. Also, I put in three shallots just because I love that onion flavor. As for the chili, I used the red chili sauce that is in that oily mixture. It's just as good! ENJOY!

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Yes, it does looks good. I've never had this dish before. I know you serve it over rice or bread. But was is the constancy like? It does look like a dip. Those chips on the outside sure fooled me. I thought they were decorative leaves.

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it's quite oily because of the coconut milk in it, but yeah, it's very wet and more for a dip. i tried to find prawn chips, but the asian store isn't exactly near me... so this was the best i could find.

You've been hiding this talent all this time *hmph*

quote:

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Originally posted by dreamsrey
because when i cook, it's on a rare occasion and usually for a party or something! let's have a party and i will cook for you!

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i get fat watching food network! i love to eat out more than cooking myself.... but the joy you get of eating your own cooked food, well, we all know the rewards of that!

Did I hear party and Sab cook? I'm so there!

The picture is so beautiful. It's perfect for fall.

quote:

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Originally posted by Korbelicious

quote:

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Originally posted by dreamsrey
One of my favorite Khmer dishes.... Nataing.... no one ever seems to know what I am talking about when I ask if they have had it before.

Server warm with crispy rice or bread.



Honestly, I like nataing with rice or prawn chips. Also, I put in three shallots just because I love that onion flavor. As for the chili, I used the red chili sauce that is in that oily mixture. It's just as good! ENJOY!

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Yes, it does looks good. I've never had this dish before. I know you serve it over rice or bread. But was is the constancy like? It does look like a dip. Those chips on the outside sure fooled me. I thought they were decorative leaves.

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