Lao Ka Nome Cook

Ingredients:

Batter Mix:

Glutinous Rice flour: 1 cup
Rice flour: 1 cup
Light coconut milk: 1 can
Sugar: ½ cup or less if you don’t want it too sweet
Salt: 1 pinch
Scallion: 2 sliced thin

Stuffing:

Ground pork: 1-2 pounds
Wood ear mushrooms: 3 large or buy the shredded one
Onion: 1 chopped
Garlic: 3 finely chopped
Bean Sprouts 1 bag or 1 pound
Scallions: 3 sliced thin (set some aside for batter mix)
Soy sauce: 2 table spoons
Oyster sauce: 1 tablespoon
Salt and Pepper: 1/2 teaspoon or just a pinch
Sugar: 1/2 teaspoon

Instructions:

Batter Mix:

Mix all above ingredients in a large bowl and cover it and let it sit in for 15 minutes and then prepare the stuffing. It’s a soft batter so, If you want it crispier you can add uncooked sticky rice (1/4 cup) blended down and mix it with the rest of the batter.

Stuffing:

Put about 2 tablespoon of oil in a frying pan and the garlic and meat. Once the meat is cook, add the onions and mushrooms. As the onions start to soften add the rest of the above ingredients. Once it’s done, remove it from the heat and set it aside.

Use a nonstick ka nome cook pan. You can get it at asian market or at some high end kitchen goods stores.

Put 1-2 teaspoons of oil in the pan and put some in a bowl. When the oil is hot, use a small ladle to pour the batter up to the middle of each compartment. As the batter starts to cook or crisp a little, add in the stuffing. As each compartment (half circles) cooks you should use a spoon to scoop up one and put it on top of the other to seal into a ball. You’ll know when it’s done when it has a golden look and crispy looking edge. Lower the heat after the first one because it will cook very quickly as the pan gets hot. Remove them and start all over again.

Serve it with the dipping sauce. If you don’t want to make the sauce from scratch, you can buy it. I like the Mae Ploy brand chicken sauce. It’s not too spicy but it’s a sweet chili sauce. If you use the Mae Ploy sauce, you can put some hot water in it to dilute it. Enjoy!