Nataing
 Nataing with rice crackers | |||||||
| Alternative names | Khao Tang Na Tang | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Cambodia or Thailand | ||||||
| Main ingredients | Ground pork, cloves, shallots, coconut milk, peanuts, fish sauce, rice cakes | ||||||
| 450[1] kcal | |||||||
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Nataing (Khmer: ណាតាំង) or Khao Tang Na Tang (Thai: ข้าวตังหน้าตั้ง) is a Cambodian and Thai[2][3] style red pork curry dip. It is a creamy ground pork dish cooked in coconut milk, often served with rice cakes.
It is one of Cambodian cuisine's most sophisticated and popular appetizers due to its many fragrant ingredients.[4]
Origin
[edit]It is often considered to be either a royal Khmer or royal Thai dish and is claimed by both Cambodia and Thailand. In Cambodia, nataing is believed to have ultimately originated from the countryside as a way to eat rice crust (Khmer: បាយកាដាង, bai kdaing) from rice stuck on the bottom of the cooking pot or rice crackers made from flattened and sun-dried leftover rice.[5]
Variations
[edit]Longteine De Monteiro's 1998 The Elephant Walk Cookbook alternatively suggests serving the dip on slices of quickly fried baguette or pairing nataing with pickled vegetables or other acidic side dishes.[6] A variation of nataing favored by the Khmer royalty uses chicken meat that has been finely strained before cooking. An even more extravagant version incorporates lobster as the main ingredient.[2]
In a vegan variation of nataing, ground pork is substituted with tofu or seitan and fish sauce is replaced with light soy sauce.[1]
References
[edit]- ^ a b c d e Labensky, Sarah; Hause, Alan M.; Martel, Priscilla M. (2018). On Cooking: A Textbook of Culinary Fundamentals. Pearson plc. p. 407. ISBN 978-0-13-444190-0.
- ^ a b Carter, Terrence. "Khao Tang Na Tang Rice Cakes – Chilli Prawn & Pork Dip Recipe". Grantourismo Travels. Retrieved 20 June 2023.
- ^ ""Khao Tang Na Tang" Thai Appetizer with Jackfruit". Wholesomm. Retrieved 20 June 2023.
- ^ Seng Jameson, Narin (2010). Cooking the Cambodian Way: The Intertwined Story of Cooking and Culture in Cambodia. Caring for Cambodia. p. 38. ISBN 978-999-63-601-0-7.
- ^ Carter, Terrence (1 October 2019). "Natang Recipe for a Pork Coconut & Peanut Dip". Grantourismo Travels. Retrieved 20 June 2023.
- ^ De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 52. ISBN 0395892538.
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| Individual dishes |
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| Curries | |
| Salads | |
| Sauces, spices and flavourings | |
| Desserts, snacks and pastries | |
| Beverages | |
| Cambodian Chinese dishes | |
