Sawaddee ka welcome to hot thai kitchen today we are making little appetizers that i used to
get all the time from the street side vendors and it's called kanom pung na moo kanom pung
is bread and na moo means pork topping so they're little toesies with this really yummy flavorful
ground pork mixture on top it's so good but traditionally we deep-fry these and then the
bread absorbs so much oil and you know I'll have to and then I'm done so I developed this recipe
that uses baking instead of frying and it is so much better I actually cannot stop eating these
so let's get started so for this recipe you want white sandwich bread okay this is not the time for
your 12th grade an ancient sprouted whole wheat all that stuff it's not gonna be as good trust me
so I'm going to trim off the crust I actually use the crust to make a little snacks for myself I'll
share the recipe with you one day it's really good it's something my mom used to used to do
and sometimes at some Asian bakeries you can get the bread already with the crust already taken
off in Thailand I know you can get it so you can just get those and then with these I'm going to
brush just lightly a little bit of oil on top any neutral flavored oil so I'm just using canola oil
sometimes I use avocado oil which is a new thing I started using and now I'm gonna cut these into
four squares line these up oil side down okay so I'm gonna just flip all of them over I mean if
you really want to go low-fat you don't have to put the oil on but I find it if you don't it's a
bit dry and it doesn't Brown as nicely so now I'm gonna give you an option if you want your toast
to at the end be completely crispy you want to bake these at 250 degrees for 10 minutes to just
completely dry them out and they'll become sort of like crackers okay but if you want it crispy
on the outside soft inside just leave the bread as is it'll be fine so I like it sort of soft on
the inside so I'm gonna leave them and now we're gonna make the pork filling so I'm gonna start
with what I like to call the time mirepoix garlic white peppercorns and cilantro roots kay and we're
gonna pound all of these up into a paste but the cilantro roots I'm gonna just quickly chop them
first just roughly chopped and if you don't have cilantro roots you can also add cilantro stems
pound it up you want to get it quite fine especially if you're using cilantro roots
they can be a little fibrous and now I'm gonna use my mortar as a mixing bowl so I'm gonna mix
everything in here so I'm going to add my ground pork and smoosh that so once that sort of mixed up
I'm gonna go in with seasoning which is some soy sauce give that a smoosh scrape down the sides a
little a little bit of sugar now with the sugar I only add it if the bread isn't sweet sometimes
when you buy sandwich bread especially from an Asian bakery the bread itself is quite sweet
so taste the bread first if it's pretty neutral at the sugar if the bread is already sweet skip
the sugar okay and also I'm going to add a half an egg so just um beat up an egg and split it
in half and it's just gonna help bind everything together now you're just gonna mix and that's it
that's the filling right there by the way if this is your first time making it you can always cook
up a little bit in the microwave or on a skillet to check to see if you want it you know a little
saltier a little and the just the filling like that as well but this is pretty good for me so
I'm just gonna take about a teaspoon full and put it on the toast and see even this is too much I'm
gonna take a little bit off and you just want a thin layer the bread is quite delicate so you
don't want the pork to overwhelm the toast and I like to get it sort of a circle ish because I
think it's pretty but you can just completely cover the toast if you want and that's it and
then you just repeat until it's all over so this recipe actually makes more than what you see but
I just don't have patience for it right now so there's more filling left so I'm going to brush
all of these just again very lightly with oil and the reason is the oven is a dry heat environment
if you don't put any oil at all the pork will dry out more so this just sort of protects the pork a
little bit and when you brush I also just try to get the edge of the exposed bread and that'll help
it brown and then as a garnish and also a little added aroma I'm gonna sprinkle some toasted white
sesame seeds and I just put them in sort of a little shaker bottle like this so it's easy to
just go whoop just like that look how cute and you can put on as much or as little as you like
really I don't know this is not necessary but it just makes me feel better if I Pat them so you
see it's down a little bit with my fingers just to make sure they stick and don't fall off all
right and now this is gonna go into a 375 degree fahrenheit oven for eight to ten minutes okay
so after about ten minutes this is what they look like but what I want at this point is to brown the
top more so it's more beautiful but I don't want to keep baking it because that's just gonna keep
drying out everything so I'm just gonna put it on broil for just like literally a few seconds that
it'll take to get the top a little bit more Brown so I'm going to now change to broil hi thank you
and put this back in oh it's hot that is what I am looking for so the edges of the toast is nice and
brown and depending on your broilers like I have to move it around a little bit because there's
hot spots so that way it's all even and then if you're wondering do you have to move the rack up
so it's closer to the element I don't bother with it because I find that it is hot enough and if it
gets too close then it burns even quicker and then just catches you off-guard so I'm gonna let this
cool just a little bit you still want to serve this quite warm but before we put our cilantro
garnish on if it's piping hot it'll just wilt the garnish right away so just a second to garnish
these the little Julian's of bell peppers and also a little leaf of cilantro okay on the street they
don't garnish it with everything with anything you just eat it just like that but you know if
you're gonna present it to some guests a little red and the little green is always nice and when
you serve it just a few pieces on a white plate is always nice and what I've got over here is
what we call a dot and it's just a quick pickle and I've shown you how to do this before in my
pork satay video it's the exact same thing it's super easy all included in the written recipe or
you can check out my pork satay video as well I'm so hungry I'm gonna have one I'm gonna put
just a little piece of the cucumber pickle on top because it really does go well together and
I'm gonna do it in one bite I don't know if you can hear how crunchy that bread is it's crunchy
on the outside but still sort of tender on the inside the pork is really flavorful I added quite
a bit of white pepper so I can feel a little bit of a heat in the back of my throat freshed
crunchiness from the cucumber balances everything out Wow and they're so easy to eat too so you're
gonna have a hard time eating just one trust me and oh if you want to make this in advance you
can and then you can but you have to reheat it you definitely want to serve this hot you don't want
to let it sit you know for half an hour before if you hook it there okay so the recipe as always is
on hot Thai Kitchen calm when you make this send me a photo on Facebook Twitter or Instagram and
if you haven't subscribed to the show please do so right here and I will see you next for your
next delicious Thai meal so these little toasties topped with a really flavorful flavor pool park
peelings so it's this little toasty s with really flavor I cannot say the word flavorful right now