Yam Naem Khao Tod (ยำแหนมข้าวทอด)

 First this is my personal recipe, so don't be surprised that it's not what you'd seen at Thai market.

When I was very young, my mom didn't allow me to eat anything from the market, haha, well my grandma was very good cook, so I had no problem with that. Until here was a time when I saw something that I really want to try but I couldn't, so the best way to solve the problem was making it by myself, haha. Yes, that's the starting point of my craziness for cooking.
This dish is one of my creation, and because I don't like spicy food, I don't use red curry paste in my rice ball. But I wanted it to have rich and interesting taste, so I put Grated fresh coconut into the rice ball instead. The first time that I made this Yam Naem Khao Tod, my mom really liked it, and after that it became our family recipe ^^. And right now that there is a child in the house, this recipe is great as my niece can enjoy it too.
I love eating this rice ball by itself too, so I always make it more than I need for the Yam Naem, well fried food is delicious, right?
If you want to make Yam Naem Khao Tod (Fermented Thai Pork Sausage with fried rice ball) traditional way, just omit the Grated fresh coconut add the red curry paste and adjust the salt ^^ (each brand of red curry paste is different so you have to adjust it to your taste). 

Recipe: Yam Naem Khao Tod
สูตรภาษาไทย: ยำแหนมข้าวทอด

日本語のレシピ：ネームクルック

Youtube: ยำแหนมข้าวทอด, Yam Naem Khao Tod, ネームクルック

Yam Naem Khao Tod (ยำแหนมข้าวทอด)

Fried rice ball
1 cup (180ml) ............. Thai Jasmine rice 
1 1/3 cup (240ml) ....... Water 
60 g ............................. Grated fresh coconut
1 .................................. Egg
1/2 tsp ......................... Salt
1................................... Egg (for dipping)

Yam Naem Khao Tod
170 g ........................... Naem (Fermented Thai Pork Sausage)
4 .................................. Fried rice balls 
1tbsp ............................ Lime (or lemon juice )
1/2 tsp .......................... Sugar
1/2 tsp ........................... Fish sauce
65 g .............................. Shallot, finely sliced
25-30 g ......................... Ginger, small julienne cut
...................................... Chillies (finely chopped)
...................................... Spring onion, Coriander
...................................... Roasted nuts

 I use Thai Jasmine rice.

 Put rice in a bowl and pour water into the bowl, mix quickly to remove some extra starch.

   Drain the rice.

 Pour the rice and 240 ml of water into the rice cooker.
Cook the rice (standard cook).

 Mix the cook rice with salt, Grated fresh coconut and egg.

 Until fully combined.

 Wet your hands with water

Lightly press the rice into a ball.

 Make 9 balls.

 Dip the rice ball into the egg.

 Fry in a pan.

 Until golden brown.

 Tear Naem into small pieces

 You will need 4 rice balls for 170 g of Naem (you can make more Yam Naem Khao Tod or eat it ^^, it's delicious on its own).

 Tear rice balls into small pieces

 Mix the lime juice with sugar, and pour into the bowl with fish sauce.
Mix to combine.

Put shallot, ginger, spring onion, chillies, coriander and roasted nut into the bowl, mix to combine.
Spoon onto a plate, sprinkle with more ginger, spring onion and coriander before serving.

Yam Naem Khao Tod (ยำแหนมข้าวทอด)

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