Recipe for Nam Kao Tod like at Lotus of Siam?
So, I'm craving their nam kao tod (item #14 on their appetizer menu http://www.saipinchutima.com/appetize...) described as "minced sour sausage mixed with green onion, fresh chili, ginger, peanuts, crispy rice and lime juice"--anyone have a recipe for this?
I would be most grateful! Thank you! I'm sure I could never execute it as well as they do at LoS, but a gal can dream, right?
try this from chez pim (i love her blog): http://chezpim.typepad.com/blogs/2003...
does it look like this? http://www.tastingmenu.com/media/2004...
the sour sausage is "issan" sausage that is fermented to make it sour (this learned from this site: http://www.blazinghotwok.com/2008/04/...
a beautiful little blog with more about issan sausage: http://allthingsnice.typepad.com/tast...
Thank you alkapal--Yes, it looks just like that photo.
I've seen that recipe on Chez Pim and it looks pretty close to what I had at LoS, but isn't exactly the same. For instance, in the photo you can clearly see red onion and Pim's calls for shallots.
Also, her recipe is for rice patties, but LoS' wasn't rice patties, it was individual grains of crispy rice. The texture of the rice was part of the appeal of the dish for me.
So, we're getting pretty close with the above recipe links (thank you for the issan sausage recipe!) but the crispy rice is the missing link, I think. But, this gets me very very close. Thank you!
The crispy rice patties recipe on my blog (thanks for the link alkapal) is a different preparation than the one used at Lotus of Siam.
To make crispy rice in individual grains like at Lotus of Siam, you can do two things. One is buy dried rice cakes from a Chinese market near you, fry a few rice cakes in very hot oil, then break up the cakes into individual grains (or small clumps) of rice. You can make your own by first cooking the rice. Cooked jasmine rice will do, but steamed glutenous rice will be better. Scatter cooked grains of rice on a cookie sheet and let dry overnight on the counter (or in your oven at the lowest setting for a couple hours). When the grains are thoroughly dried and hardened, fry them in hot oil until brown and puffy.
@ The Dairy Queen, in Thailand we use shallots, red onions are used in Thai restaurants in the US as a substitute for the more expensive shallots.
Thanks Pim, for this info. The crispy rice is key, so I appreciate your popping in to fill in the missing link... I am looking to recreate what I had at LoS, since it made such an impression on me and that's what I'm craving, so, I think I will still use the red onion for my first attempt. After that, maybe I'll switch to the more authentic shallots!
In case you didn't know, Nam Khao is actually a Lao dish that's sometimes served at Thai-Issan restaurants. If you're craving Nam Khao, just go to a Lao restaurant, if there is one near you. Every Lao restaurant serves Nam Khao because it's one of our traditional Lao dishes. Nam Khao is sometimes known as Lao Fried Rice Ball Salad. It's known as a "fried rice ball" dish because the balls of rice are deep-fried to make them nice and crunchy. Finally, the deep-fried rice balls are broken up into individual grains with some grains still clumped together, which gives it a nice and crispy texture.
Anyway, there's Nam Khao recipes on some Lao cooking websites.
You're in good company with this request. I actually did find someone who's a friend of the owner. He told me Bill would probably give me the restaurant before he'd give up the recipe. Lotus opened in NYC, 5th Ave and 9thSt in the Village. Nam's on the menu, but not as good as Vegas. If you have a Wegmans where you live, they sell Thai sausage. That may give you a head start....Good Luck!