Results 1 to 4 of 4
  1. #1
    Join Date
    Apr 2006
    Location
    Steel City UK
    Posts
    438
    Thanks
    0
    Thanked 0 Times in 0 Posts

    How do I make Nam Tok

    One of my favourite dishes is Nam Tok Muu, I used to eat it most days down a little soi in BKK, now we have our own kitchen I would love to give it a go so if anyone knows a recipe for it could they leave it and I'll cook it

  2. #2
    Join Date
    Jan 2006
    Location
    North Carolina
    Posts
    1,271
    Thanks
    0
    Thanked 1 Time in 1 Post
    This is what the wife says:

    Grill pork then chop into small pieces.

    Fish Sauce, Lemon Juice, a little Sugar, fresh Chile or Chile Powder, and maybe a little onion.

    Then mix everything together.

    It looks like it will soon be on my menu, yum!

  3. #3
    Join Date
    Feb 2006
    Location
    N/A
    Posts
    1,487
    Thanks
    7
    Thanked 83 Times in 24 Posts

    หมูน้ำตก

    น้ำตก (Nam Tok) is the flavor of cooked bloody pork or beef.
    Ingredients:
    Cut the pork into a 3/4 inch thick
    2-3 tablespoons Chicken broth
    1-2 tablespoons Fish sauce
    1 tablespoon Ground dried chilli perpper
    3/4 tablespoon Thinly sliced scallions
    1 tablespoon Roasted rice
    (Roasted rice is optional for better taste and aroma, normally it’s added when cooking Larb – ลาบ)
    2-3 tablespoons Lime Juice
    1 tablespoon Chopped spring onions
    2 tablespoons Spearmint (sa-ra-nae = สะระแหน่)

    Grill the pork until turning red in the center and brown at the surface, good for flavor, juiciness and tenderness as it will be cooked again. Then slice this medium rare pork.

    Add the sliced pork to chicken broth over a low heat, add fish sauce and ground dried chilli pepper while simmering the pork. Switch off the stove when the pork is well-done. Mixed them with lime juice, roasted rice, sliced scallions and chopped spring onions then garnish with spearmint. Moo Nam Tok is served with sticky rice and Thai cabbage - กระหล่ำปลี, green beans - ถั่วฝักยาว.

  4. #4
    Join Date
    Apr 2006
    Location
    Steel City UK
    Posts
    438
    Thanks
    0
    Thanked 0 Times in 0 Posts
    Great thanks guys, I've written the recipes down and will certainly give it a go

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •