Khaoniao Moo Ping (Thai-style grilled pork on skewers with glutinous rice)

Khaoniao  Moo Ping or Thai grilled pork on skewers with glutinous rice (Khaoniao means ‘glutinous rice,’ ‘Moo’ means ‘pork,’ and ‘Ping’ means ‘to grill’) is one of the simple-but-awesome street meal that can be easily and comfortably found everywhere around Thailand. Normally (and maybe traditionally), the grilled pork is best served with one or two pockets of glutinous rice as a combo set so we usually buy them that way for breakfast, lunch, or any meal time, and this is why it is called ‘Khaoniao Moo Ping.’

Each vendor has their own style for Moo Ping varied by how they marinade the cut of pork and thread them onto the bamboo skewers. Additionally, the way of grilling pork makes differences as well. It is verified by so many gourmet that grilling the pork on a charcoal stove will be more fragrant and better taste than on an electric stove. Also, being the perfect matching of Moo Ping, the glutinous rice that cooked by some good seeds of rice (Khaoniao) makes the meal more delicious.

Most of Khaoniao Moo Ping vendor sell a tiny pocket of dried chilli dipping sauce (aka ‘Jaew’ (แจ่ว)) as an option for seasoning, but the taste of the sauce varies from vendor to vendor. You can either dip or do nothing with it depending on how you want to taste. This may be the fascination of Khaoniao Moo Ping.

Figure this article out by yourself and don’t forget to note Khaoniao Moo Ping in your to-do list when coming to Thailand next time!

Som Tum (Green Papaya Salad)

Green Papaya Salad, or Som Tum (sometimes written Som Tam), is a very common dish eaten throughout Thailand. It originates in Laos/Issan, but now the whole country enjoys it. This version does not add fermented crab or fermented fish paste (plaa-raa) which is common in Issan. Feel free to add that if you want! This dish is easily made vegetarian by omitting the dried shrimp, and substituting salt for the fish sauce.




How to Make Green Papaya Salad:-

• Som Tum is traditionally made using a mortar and pestle. If you don’t have a mortar and pestle, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.

Ingredients:-

1 pound green papaya

2 Thai chilies (add more chilies if you want it hotter!)

1 small clove garlic

2 strings long bean (cut into 1 inch lengths)

1 tablespoon chopped roasted peanuts

5 cherry tomatoes (cut in half)

1 tablespoon palm sugar (or brown sugar)

2 tablespoons lime juice

1 1/2 tablespoons fish sauce (nam pla)

Directions:-

1.Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up. Add the long beans and roasted peanuts, pounding only enough to break them up a little bit.

2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.