Sticky rice (Khao nueng) from The Food of Northern Thailand (page 54) by Austin Bush
-
sticky rice
-
EYB Comments
Rice must soak in water 8 hours up to overnight.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: A Northern Thai-style dip of grilled chilies, shallots, and garlic (Naam phrik num / น้ำพริกหนุ่ม); Naam phrik num with grilled fish (Naam phrik plaa jii / น้ำพริกปลาจี่); Naam phrik num with pork rinds (Naam phrik khaep muu / น้ำพริกแคบหมู); A Northern Thai-style dip of tomatoes and ground pork (Naam phrik awng / น้ำพริกอ่อง); “Red eye” chili paste (Naam phrik taa daeng / น้ำพริกตาแดง); “Red eye” chili paste fried with tomatoes (Naam phrik makhuea som / น้ำพริกมะเขือส้)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.