Nataing

Nataing
Nataing with rice crackers
Alternative namesKhao Tang Na Tang
Place of originCambodia or Thailand
Main ingredientsGround pork, cloves, shallots, coconut milk, peanuts, fish sauce, rice cakes
Food energy
(per serving)
450[1] kcal
Nutritional value
(per serving)
Protein15[1] g
Fat39[1] g
Carbohydrate15[1] g

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.

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.[4] 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 subsituted with tofu or seitan and fish sauce is replaced with light soy sauce.[1]

References[edit]

  1. ^ 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.
  2. ^ a b Carter, Terrence. "Khao Tang Na Tang Rice Cakes – Chilli Prawn & Pork Dip Recipe". Grantourismo Travels. Retrieved 20 June 2023.
  3. ^ ""Khao Tang Na Tang" Thai Appetizer with Jackfruit". Wholesomm. Retrieved 20 June 2023.
  4. ^ 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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