Nataing
| File:Rice cakes with pork.jpg Nataing with rice crackers | |||||||
| Alternative names | Khao Tang Na Tang | ||||||
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| Place of origin | Cambodia or Thailand | ||||||
| Main ingredients | Ground pork, cloves, shallots, coconut milk, peanuts, fish sauce, rice cakes | ||||||
| 450[1] kcal (1,900 kJ) | |||||||
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Khao Tang Na Tang (Thai: ข้าวตังหน้าตั้ง) is a Thai[2][3] style red pork curry dip. It is a creamy ground pork dish cooked in coconut milk, often served with rice cakes.
It is one of Cambodian cuisine's most sophisticated and popular appetizers due to its many fragrant ingredients.[4]
Origin
[edit | edit source]It is often considered to be either a royal Khmer or royal Thai dish and is claimed by both Cambodia and Thailand. In Cambodia, nataing is believed to have ultimately originated from the countryside as a way to eat rice crust (Khmer: បាយកាដាង, bai kdaing) from rice stuck on the bottom of the cooking pot or rice crackers made from flattened and sun-dried leftover rice.[5]
Variations
[edit | edit source]Longteine De Monteiro's 1998 The Elephant Walk Cookbook alternatively suggests serving the dip on slices of quickly fried baguette or pairing nataing with pickled vegetables or other acidic side dishes.[6] A variation of nataing favored by the Khmer royalty uses chicken meat that has been finely strained before cooking. An even more extravagant version incorporates lobster as the main ingredient.[2]
In a vegan variation of nataing, ground pork is substituted with tofu or seitan and fish sauce is replaced with light soy sauce.[1]
References
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