Nataing
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 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 (1,900 kJ) | |||||||
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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]
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
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
- 1 2 3 4 5 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.
- 1 2 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 | |
