Deep-fried pork rinds (Khaep muu / แคบหมู) from The Food of Northern Thailand (page 70) by Austin Bush
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pork skin
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black soy sauce
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EYB Comments
Pork skin must sun-dry or dry in a dehydrator for half a day.
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); A Northern Thai-style dip of tomatoes and ground pork (Naam phrik awng / น้ำพริกอ่อง); A dip of preserved yu choy greens (Naam phrik naam phak / น้ำพริกน้ำผัก); A Mae Hong Son-style salad of lablab (hyacinth) beans (Thua taep ko / ถั่แตบโก๊); A Mae Hong Son-style salad of Asian pennywort (Phak nawk saa / ผักหนอกส้า); Shan-style "sour" rice (Khao som / ข้าวส้ม); Shan-style "kneaded" rice (Khao kan jin / ข้าวกั้นจิ๊น); A dry dressing of chili, garlic, and shallots for thin rice noodles (Khanom jiin naam phrik naam yawy / ขนมจีนน้ำพริกน้ำย้อย)
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.
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