I’ve been so busy lately that even regular home cooking has dropped off. Work days are 10 hrs so by the time I get home I’m ready to have a half dinner and then relax.
Today I had a day off, so I decided to go Thai (yes, no surprise, lol) and make a couple favorites, plus something new.
The usual dishes, Som Tum Talay … my usual papaya salad with squid and shrimp, and Pad Kaprow Moo (the spicy basil pork) … and something new to me.
Instead of a large starch we made a Thai dish that’s apparently not often seen here. The dish is quite simple, and the elegance lies in clean execution. Cooked sticky rice is mixed with raw pork, some thinly shredded vegetables and sesame seed. It’s lightly seasoned with just a little white pepper and salt, rolled, dipped in egg and then fried.
The result is a ball that’s soft and sticky inside and crispy and crunchy outside. It’s the perfect complement to anything with a sauce, as you can pinch and dip with the sticky rice.
I found the recipe at one of my favorite sites, importfood.com. I didn’t vary it by enough to justify writing my own recipe, so it’s better to ask you to get it directly from their site.
All in all, it was a delicious dinner and the family was pretty happy with it 🙂