inthekitchen
Chef/Owners Randy Khounnoraj and Korene McCaig
Khao House
Chefs Randy and Korene draw on their culinary school skills to
elevate comfort food inspired by Randy’s Laotian roots at their
restaurant inside The Goodwill bar. Naem Khao, a traditional
Lao dish typically served at special occasions, gets their
cheffy touch with a drizzle of spicy coconut sauce. Khao Soi,
translating to “cut rice”, showcases spicy flavours characteristic
of Thai cuisine. The addition of crispy egg noodles transforms
the noodle bowl into a work of art.
Naem Khao
This recipe packs crunch and
bold flavour into a handheld
snack.
INGREDIENTS
1 cup cooked jasmine rice
(lukewarm)
1 Tbsp toasted rice powder
1 tsp toasted chile powder
1 Tbsp minced ginger
2 Tbsp shredded coconut,
toasted
1 shallot, diced
1 Tbsp rough chopped
cilantro
1 Tbsp fish sauce
1 Tbsp lime juice
sugar to taste
Spicy coconut sauce, in a small saucepan mix 12 oz can of coconut
milk, 2 tsp Sriracha, 1 Tbsp sugar, 1 clove of garlic (crushed), 1 fresh
Thai chile (crushed), 1 kaffir lime leaf and a pinch of salt. Bring to a
boil. Immediately turn to lowest heat and let simmer for 8 minutes.
METHOD
1. Add rice powder, chile
powder, ginger, coconut,
shallot, cilantro, fish sauce,
lime juice and sugar to rice.
2. Combine well and form
small rice balls (golf ball size).
3. Deep fry for 3-4 mins at
350°F, or until golden brown
and crispy on outside.
4. Let cool, and break open.
5. Finish with rice powder,
dried Thai chiles, peanuts
and cilantro.
6. Serve with lettuce cups
and spicy coconut sauce.
Yield 2 servings
ciao! / jun/jul / two thousand nineteen
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