How to Make Na Tang Crispy/ Rice With Dipping Sauce

The photo shows a chapter of the cookbook on how to make Na Tang Crispy/ Rice With Dipping Sauce. Photo: KOY Rattanakborin.
  • Cambodianess
  • April 22, 2021 12:30 PM

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. The book which sets out 38 dishes and recipes, including desserts, side dishes and meals. The cookbook is was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”

From now on, Cambodian diplomats will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities. The cook was dubbed “The Taste of ANGKOR”, serve as lesson for Cambodian envoys to promote Khmer culture on international forums.

In contributing for the promotion of Khmer Food, Cambodianess has the honour to introduce Na Tang Crispy/ Rice With Dipping Sauce.

300g of pork belly, minced; 18 of cloves garlic, minced;  9pcsof  shallot, minced; 1and1/3 cup of coconut milk;  1 and 1/2 tbsp of palm sugar; 4 tbsp of fish sauce; 1 tbsp of roasted peanut, crushed; 2and1/2 tbsp of red chilli; 300ml of water and 2tbsp of cooking oil rice crackers

Instructions: Heat pan on medium heat and add the cooking oil. Stir fry the garlic and shallots until fragrant. Add the red chilli paste and stir fry for 2 minutes. Add in the minced pork belly and continue stir frying for another 2-3 minutes. Next, add the coconut milk, fish sauce, palm sugar and salt, then simmer for 3-5 minutes. Finish by mixing in the crushed roasted pea- nuts. Serve on top of Bai Kdang (rice crackers) or with fried eggplant, fried magnolia flower, or other fried vegetables.

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