Ingredients :
- 1 cup of sticky rice
- 1 cup of ground pork (or chicken, shrimp,)
- 50 cl of meat broth
- salt, pepper
- minced garlic
- fresh cilantro
Preparation :
Put the broth in a saucepan with the rice. Bring to a boil.
Add ground pork or other meat (if using seafood, do not cook till the end), stir well to break the meat into small pieces.
Simmer for about 30 minutes until rice starts to become pasty and season to taste with salt and pepper.
Sprinkle chopped garlic and cilantro, then serve.
Tips : If you cook seafood too long, they become dry. The Khao Tom is often taken at breakfast along with an egg and condiments such as chilli and rice vinegar.
Aamer Ombol or Aum-bowl - soup of mango
Here is a sweet tangy soup was consumed in Bangladesh and India.
Pad Thai - fried noodles
Pad Thai noodles are a specialty Thai is the national dish, it is widespread in all of Thailand and ...
Tonkatsu - breaded pork
Tonkatsu is the breaded pork and became one of the most popular dishes in Japan
Oyster sauce
The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
Popiah - spring roll
Popiah a spring roll is famous in Asia, here is a recipe found in china, taiwan, malaysia, singapore...
Nasi kuning - yellow rice
Nasi Kuning is yellow rice colored with turmeric, it is served at ceremony in Indonesia.
Noodles with shrimp and black mushrooms
Cambodian and Thai dish with shrimp, noodles and mushrooms. This is a dish of wok all day simple, go...
Lumpia - nems of phillipines
The lumpia is the form of Indonesian and Filipino nems.
Caramel pork stew with eggs
This dish can be prepared to Cambodia any time it, but also for feast.
Menudo - minced pork soup
Menudo is a soup with minced pork of Mexican origin that is exported to the Philippines.