Khao Koor Recipes

KHAO KOOR

Steps:

• Toast the sticky rice in a small sauté pan over medium heat until deeply golden and fragrant, stirring almost constantly, about 5 minutes.
• Transfer to a spice grinder (or mortar) and grind to a powder. Use immediately or, if you're making a larger batch, store in an airtight container for a few weeks.

THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA

Steps:

• Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
• To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
• In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
• In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
• Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
• Transfer to a dish and top with a generous amount of whole fresh mint leaves.
• If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.