Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, khao tom moo (pork meatballs in broth with rice). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Khao Tom Moo (pork meatballs in broth with rice) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Khao Tom Moo (pork meatballs in broth with rice) is something which I’ve loved my entire life. They are fine and they look wonderful.
If you have enjoyed Khao Kha Moo while in Thailand, but never can find it at home, now is your chance to try making this delicious and satisfying Thai dish. Khao tom moo sap, which translates to boiled rice with chopped pork is a popular breakfast rice soup that's eaten all across Thailand. It was one of the first dishes I ate in Thailand after I realised that the hotel 'English' and 'American' breakfasts were equally bad wherever you stay! The Thai rice soup - more like the Chiu Chow Chinese version of congee, with the rice grains distinct, instead of the Cantonese style where the rice is simmered so long it dissolves into the broth - was If you don't eat pork, substitute minced chicken (in which case, the dish is called khao tom gai sap).
To begin with this particular recipe, we must first prepare a few ingredients. You can cook khao tom moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Khao Tom Moo (pork meatballs in broth with rice):
- Prepare 30 g fresh root ginger
- Make ready 2 stalks lemongrass
- Get 2 cloves garlic
- Take 500 g lean pork mince (5% fat)
- Take 2 tbsp cornflour
- Take 1 tbsp soy sauce
- Prepare 2 tbsp toasted sesame oil
- Make ready 2 chicken stock cubes
- Take 300 g fragrant rice (basmati or jasmine)
- Prepare 20 g fresh coriander
- Take 2 spring onions
- Make ready 4 tbsp shaoxing wine (can use dry sherry or mirin)
- Take 2 tbsp fish sauce
- Make ready 1 tsp sugar (can use any sugar, I use demerara)
Have this rice porridge any time with this recipe. Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs. Khao tom (Lao: ເຂົ້າຕົ້ມ; Thai: ข้าวต้ม, pronounced [kʰâ(ː)w tôm]; also spelled kao tom), or Khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w tôm mát]) is a Southeast Asian dessert eaten by Laotian and Thai people, consisting of seasoned steamed sticky rice wrapped in banana leaves.
Steps to make Khao Tom Moo (pork meatballs in broth with rice):
- Peel and grate, finely chop or crush the ginger and garlic and prepare the lemongrass by bashing it a few times then cutting the stems vertically and scooping out the middles. The middle of the lemongrass needs to be crushed or chopped, keep the outer layers to one side for later.
- In a medium sized mixing bowl, mix up the pork mince with the garlic, ginger, lemongrass, cornflour, soy sauce and sesame oil. Use your hands and bash it about a bit until it's sticky and holds together well.
- Form the pork mixture in to approximately 20 meatballs and lay out on a tray in the fridge for 10 minutes.
- While the meatballs are cooling, dissolve the stock cubes in 2 litres of boiling water, add the rice and the outer parts of the lemongrass. Reduce the heat and cook uncovered for around 10 minutes until the rice is tender.
- Once the rice is tender, add the wine, fish sauce and sugar and 400ml more boiling water then get the meatballs from the fridge and plop them in carefully. Cover the pan and cook for another 8 minutes.
- Finely chop up the coriander and spring onions and keep to one side for the garnish at the end.
- When the meatballs are cooked through, fish out the lemongrass and divide everything else between bowls and add the garnish. Enjoy!
Combine well and form into meatballs. Khao tom (Lao: ເຂົ້າຕົ້ມ; Thai: ข้าวต้ม, pronounced [kʰâ(ː)w tôm]; also spelled kao tom), or Khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w tôm mát]) is a Southeast Asian dessert eaten by Laotian and Thai people, consisting of seasoned steamed sticky rice wrapped in banana leaves. The rice should be a thick porridge consistency. In the meantime, make the pork balls. Mix the garlic with the pork mince, pepper and fish sauce.
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