Sawaddee ka welcome to hot Thai kitchen so last week I showed you how you can make your
own rice crackers at home now this week I'm going to show you a dip that is a classic pairing with
those rice crackers now this dip is a pork shrimp coconut peanut dip that's a little spicy it's got
lots of things going on but it's very luscious and so delicious and this dish is called Kao
Tung Na Tung so Kao Tung if you saw my other video you know that means rice crackers and not
that I don't know how to describe it to yourself all my Thai fans if you can help me explain what
Na Tung is in this context please let me know in the comments below I could use some help here but
anyway this is super super easy and delicious dip let's get started alright I'm gonna start
out by making the Thai mirepoix the garlic white peppercorns and cilantro roots so garlic white
peppercorns going in and then cilantro roots I've got two here that I've chopped if you want to use
cilantro stems and said um you can't find roots that's totally fine as well we call this actually
Sam glue which means three friends and it's a three friends that's like the classic base for
a lot of dishes that's it doesn't have to be super fine as long as there are no big chunks
you're good to go next I'm gonna add some dried chilies for this you can make it a spicier it's
not spicy as you want typically it's not a very spicy dish so I'm using the big dried chilies and
I've added just a couple of the smaller spicier chilies but this will give a nice color and the
little ones will give a little bit of a kick okay but instead of pounding it in here which
takes a long time I always grind my Chili's in a coffee grinder separately speeds up things so
much that's it doesn't have to be powdery just as long as there are no big flakes you're good
to go oh that looks like a lot maybe this would be a little spicier than I had anticipated but
that's okay alright just pound that together until they're mixed up and if you don't have
a coffee grinder or one that you're willing to grind chilies in you can just quickly soak the
dried chilies in water and then they'll be soft and it's easier to pound that way whoa
and careful don't breathe too hard all right it's a very simple cooked tip so I just got a pot here
a little bit of vegetable oil so I'm just gonna throw the three friends which is now one friend
into the pot here you want to cook off the raw garlic and infuse all that flavor into the oil
so once it's sort of starting to brown and some of it will start to thick just go in with the coconut
milk and this set of coconut milk I'm actually going to reduce until thick because I want the
dip to be really luscious and creamy reduce it down and concentrate all that good coconut flavor
so while that's reducing I'm going to show you my proteins have got here half half ground pork
and ground shrimp and the ground trim I just buy shrimp and just chopped up chop them up with a
cleaver super super easy now I know you're gonna ask can you use chicken instead can I just do pork
and adjust the tree yes yes and yes you can this is just what's classic you can change it up and
do shrimp only pork only chicken only the only thing I won't do is because beef has a really
strong flavor all right so now it's thicken the oil from the coconut milk it's actually starting
to separate out I'm gonna go in with the protein and I'm gonna just work really hard to not have
big lumps because remember this is a dip so you don't want big chunks in your dip right you want
it to be quite fine spatulas way too flexible and changing weapon there we go so I can break up any
lumps if I need to okay so once there are no big chunks anymore I'm gonna add the other half of
my coconut milk and also all the seasonings so I've got here some fish sauce very classic Thai
seasoning actually some tamron's I've got salty now the sour so you want this to have a little
bit of a tartness but not too tart and also some sugar palm sugar of course and just stir that in
and peanuts now this is roasted ground peanuts that I roasted fresh and I ground it up so it's
still a little gritty so no peanut butter here hey you want that texture so I ground this up in
a food processor I'm gonna let this simmer for about three more minutes what I want is for the
peanuts to absorb all that liquid for the flavors really mingle and marry so it comes together in
one cohesive dish and also it's gonna thicken up a little bit if it becomes too thick you
can always add a splash of water so no big deal there all right that looks really good so this
is sort of the consistency you're going for now I'm gonna throw in some thinly sliced shallots
and let that cook down for just about 30 seconds to a minute just to take off that raw flavor oh
that's thickened up on me quite a bit so I'm gonna just add in a little more water just a little at a
time a little water goes a long way in this tip I always surprise myself how much it spins out just
with a little splash and there you go that's perfect I'm gonna turn this off all right so
I'm gonna give it a taste because when you're dealing with things that simmer and reduce you
just never know how concentrated it has become and also just Tamron in here and that's always
something you want to taste because different brands vary quite a bit mmm mmm mmm spot-on
and you definitely want to serve this dip warm this to me just smells so Thai and if you get a
little bit of oil separation don't worry about it okay that's totally normal happens sometimes it's
kind of pretty too all right I'm going to serve this with some rice crackers of course that we
made last week and garnish very very simple you can just put a dry chilli it's always pretty
and a little cilantro right on top and there you go that's a classic Thai appetizer right
there super pretty super delicious let me dig in a little bit on the rice cracker a little bit more
it's a very flavorful tip sweet salty sour in perfect balance and rich and creamy coconut
this kind of brings everything together so I hope you give this a try it's super super
easy and what's great about this tip is that you can make it in advance so if you have a
party it's one less thing to worry about just reheat it and serve so the recipe is away so
beyond hot Thai Kitchen calm when you make it send me photo on Facebook Twitter or Instagram
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right here so you never miss an episode and I will see you next time for your next delicious