Fancy Nam Khao Tod - Crispy Rice Salad by Chef Kasem Saengsawang Farmhouse Kitchen Thai Cuisine скачать в хорошем качестве

Fancy Nam Khao Tod - Crispy Rice Salad by Chef Kasem Saengsawang Farmhouse Kitchen Thai Cuisine

“Hello, everyone! I’m Chef Kasem, and today, I’m excited to be sharing a special dish I’ll be serving at the World of Flavors 2024 event at CIA Napa: Nam Kho Tod with Dungeness Crab.” Step 1: Preparing the Red Curry Paste • “Let’s start by making the red curry paste. I’ll add 2 tablespoons of red curry paste to a hot pan with 4 tablespoons of canola oil and a tablespoon of chiffonade kaffir lime leaves. Let’s cook this until it’s soft and aromatic. Then, I’ll set it aside to cool.” Step 2: Making the Curry Rice • “Now for our curry rice base. We’re mixing 2 cups of cooked rice with the red curry paste, 2 tablespoons of fish sauce, 1 tablespoon of chicken powder, 2 tablespoons each of fried shallots and garlic, and 2 eggs. Mix everything thoroughly so the rice absorbs all that flavorful sauce.” Step 3: Forming the Rice Balls and Crispy Rice Pops • “Once the rice mixture has absorbed all the sauce, we’ll divide it in half. One half will be formed into rice balls, and the other half will become crispy rice pops. Fry these at 300 degrees Fahrenheit until they’re golden brown, then set them aside.” Step 4: Preparing the Dungeness Crab • “Next, we have our star ingredient: Dungeness crab. I have about 24 ounces of crab meat, which I’m mixing with 1 tablespoon of fish sauce and an egg. Let’s fry this mixture until it’s golden brown.” Step 5: Toasting Peanuts and Coconut Flakes • “Now, let’s toast some ingredients. I’m using 1/4 cup of peanuts and 1/4 cup of unsweetened coconut flakes. Toast them until they’re golden brown, then let them cool.” Step 6: Preparing the Fresh Ingredients • “It’s time for our fresh ingredients. I’m slicing 1/4 cup of ginger, two Thai chilies (red and green), about 4 ounces each of mint leaves, cilantro, and dill, along with 8 ounces of diced red onion and 2 ounces of lime zest.” Step 7: Making the Dressing • “For our dressing, we’ll mix equal parts: 4 ounces each of fish sauce, sugar, and lime juice. Add in some sliced Thai chili to give it a bit of a kick. Mix well until the sugar dissolves.” Step 8: Final Assembly and Serving • “For the final step, I’ll refry the rice until it’s extra crispy, and then we’re ready to plate. Add the crab mixture, toasted peanuts, coconut flakes, and fresh herbs. Drizzle with our dressing, and mix well.” Outro • “And there you have it! Nam Kho Tod with Dungeness Crab, perfect for a flavorful experience. Thank you for watching, and I look forward to sharing this dish with everyone at the World of Flavors event!” Recipe Outline: Nam Kho Tod with Dungeness Crab Ingredients: • Red Curry Paste: • 2 tbsp red curry paste • 4 tbsp canola oil • 1 tbsp chiffonade kaffir lime leaves • Curry Rice: • 2 cups cooked rice • Prepared red curry paste • 2 tbsp fish sauce • 1 tbsp chicken powder • 2 tbsp fried shallots • 2 tbsp fried garlic • 2 eggs • Dungeness Crab Mixture: • 24 oz Dungeness crab meat • 1 tbsp fish sauce • 1 egg • Toasted Ingredients: • 1/4 cup peanuts • 1/4 cup unsweetened coconut flakes • Fresh Ingredients: • 1/2 cup diced Nam Moo (raw sour pork) • 1/4 cup sliced ginger • 2 Thai chilies (1 red, 1 green) • 4 oz mint leaves • 4 oz cilantro • 4 oz dill • 8 oz small-diced red onion • 2 oz lime zest • Dressing: • 4 oz fish sauce • 4 oz sugar • 4 oz lime juice • Sliced Thai chili Instructions: 1. Red Curry Paste: Heat canola oil in a pan, add curry paste and kaffir lime leaves, cook until aromatic. Set aside to cool. 2. Curry Rice: Mix rice, red curry paste, fish sauce, chicken powder, fried shallots, fried garlic, and eggs. Set aside for absorption. 3. Form and Fry Rice: Separate rice mixture; form half into rice balls, and leave the rest as crispy rice pops. Fry at 300°F until golden brown. 4. Dungeness Crab Mixture: Mix crab meat with fish sauce and egg, then fry until golden. 5. Toasted Ingredients: Toast peanuts and coconut flakes until golden; set aside. 6. Prepare Fresh Ingredients: Dice and slice fresh herbs and ingredients as listed. 7. Dressing: Mix fish sauce, sugar, lime juice, and Thai chili until sugar dissolves. 8. Serve: Refry rice for crispiness, combine all components, and mix with dressing. Enjoy!