Waterfall Pork (Nam Tok Mu)
You need a 1 pound pork tenderloin or loin, cut fairly thick. I usually use a tenderizer all over it if using loin or less tender cut of pork. I have the Jaccard 48 blade tenderizer, but there are smaller ones available.
1 tbs fish sauce (nam pla)Golden Boy is a good brand!
1 tsp tamarind concentrate mixed with 1 tabs water
1 tbs fresh lime juice
1-3 tsp minced Thai chile peppers (phrik kee nue or Phrik chee fa)
Mix the marinade, coat the pork with it and marinade it for at least 3 hours in the refrigerator.
Barbecue the pork but do not overcook! You can also grill or broil the pork just until it is done. Using a sharp knife cut into cut into 1/2 inch thick strips. Then cut the strips bite sized pieces.
1/3 cup fish sauce (nam pla)
1/3 cup fresh lime juice
2-3 tbs chopped shallots
2-3 cloves of garlic, crushed
2-3 tbs chopped coriander/cilantro (including the roots if possible)
2-3 tbs chopped mint leaves
2 tbs khao koor-Toasted Rice Powder (see below)
1 tbs roasted sesame seeds
1-3 tsp ground roasted dried red Thai chiles
Khao Koor (Toasted Rice Powder)
Place wok over medium high flame heat until just smoking.
Add a couple of tablespoons of uncooked jasmine rice-sticky rice is best.
Shaking the wok back and forth to keep the rice grains moving just until golden brown.
Grind in a clean coffee mill, or pound with a mortar and pestle. You do not want this to become like powder-it needs texture.
Ready prepared Khao Koor is also available in the spice sections of many Asian markets.
In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).
Serve with Thai sticky rice, or as part of a meal with Pad Kee Mao and a soup such as Tom Yum Gnoog (hot and sour shrimp soup) or Tom Kha Gai (Coconut Milk Soup).
This is one of our family favorites.
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