Yum Naem Khao Tod - Instastory (recipe)

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Instastory - March 10th 2017.
Yum Naem Khao Tod is an amazing salad of crunchiness. I made this up as I went along based on taste memories of what I've eaten in Thailand. I rarely am interested in changing the recipe of a dish if it's already good. I'm much rather interested in innovating by using great ingredients, cooking techniques, beautiful ingredients, and treating those ingredients with love and care.
General recipe for this:
Naem - buy in frozen section of asian store. Or if you want real flavor, make your own by hand mincing pork and combining with a pounded paste of cooked sticky rice, salt and garlic. Ferment until sour. It really depends on your temperature conditions. 2% salt and around 16% cooked rice will be sufficient for this ferment to work.
Fresh ingredients:
lemongrass - sliced paper thin
ginger - julienned paper thin
scallions - sliced thin
shallot - thinly sliced
cilantro - picked
For rice balls:
Cooked jasmine rice
egg
rice flour
Red curry paste (store bought is fine, but I like to make my own), in this video i did:
dried red long chili (prik che fa)
lemongrass
shallot
garlic
Seasoning:
chili flakes (optional)
lime juice
fish sauce
If you add other ingredients such as kaffir lime zest or galangal, it will be great as well. I kept it minimal here.
Method:
Slice naem, trying to retain bigger pieces. Deep fry until cooked, remove and drain over paper towels, then add to a bowl.
Combine egg w/ paste, cooked jasmine rice and enough rice flour for the balls to lightly stay together.
Deep fry until golden, and then crumble in the naem bowl.
Add the lemongrass, shallot, and some of the cilantro / scallion. Season with lime juice and fish sauce to taste. I like it very sour, keep in mind the naem is already providing sourness and saltiness, so the fish sauce / lime are going to add another dimension and finishing touch. Add the rest of the cilantro.
Mix with your hands and then add to a plate. Top with additional scallion and ginger.
*peanuts would be great in here and add additional crunch, usually this salad contains peanuts. And often will have fried garlic, and fried chilis!
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I wanted to address the following so you do not need to bother writing a comment about it. You may be thinking as you watch:
Why Instastory? I hate vertical quality video-why don't you put out more content that is higher quality? When are you coming out with more recipe videos?
I am extremely passionate about sharing and learning new things each day with you. The easiest way, and most exciting way for me to do this is to share via instagram. This allows me to film quick videos while I am cooking and exploring without having to spend excessive time editing.
It often also means I am using what I have in my pantry or a quick grocery trip. This means that the videos are truly live and you get to experience a lot of recipe testing with me. For example, I may make a recipe and talk to you about how I think it could benefit from x ingredient. This is fun for me and different than an edited video where I would surely make a shopping list and probably use the exact portion that I've already tested.
And sure - I will gradually be coming out with more edited and composed videos, but I believe that the ideas I am showing far outweigh having to spend time editing a video that gets across the same idea.

[@yoyodyne]

one of the all-time great salads. luxury.

[@makebistro]

It really is!

[@victoriahollis3454]

fantastic video this looks yummy

[@ProfPeeWee]

Amazing as always, keep it up! and for the fermented pork do you refrigerate it while it ferments? Sorry I'm not very familiar with fermenting yet

[@makebistro]

TheNovaTaco0 thank you! You want to ferment at room temperature. This one was around 70 degrees. If in the fridge it won't ferment. Once it's sour, then you can transfer to the fridge. I am not a fermentation expert by any means and do not want to steer you wrong, so please be careful. Use your intuition, as far as telling if it's gone bad or not. I recommend looking into books such as "the art of fermentation".

[@ProfPeeWee]

Ah I see now, thank you!