pinchground dried chili (พริกป่น)freshly roasted and ground
pichsea salt (เกลือทะเล)
Instructions
To make the khao mee sauce: In a bowl, mix together palm sugar, granulated sugar, tamarind paste, lime juice, white vinegar, bitter orange juice, fish sauce, sea salt, and ground dried chili.
Heat pork lard in a wok over high heat. Fry the saam gluuhr paste (coriander roots, garlic, white peppercorns) until fragrant.
Add shallots.
Once the shallots are cooked, add the sauce ingredients to the wok and allow the sauce to thicken.
Add ground chili.
Allow the sauce to thicken. Set-aside.
Prepare the ingredients:
Cook the rice according to the package instructions and set it aside.
Heat pork lard in a wok over high heat. Add firm yellow soybean tofu and fry until crispy. Remove the tofu and set it aside.
Boil duck eggs in cold water for 9 minutes; immediately transfer to cold water and peel.
Cook the pork belly and chicken breast whole. Pull the cooked chicken breast into thin threads and cut the cooked pork belly into thin elongated pieces.
Peel and devein the shrimp and then cut into bite-size pieces; blanch in hot water until cooked.
Steam and collect the meat of the crab.
Mix the rice:
Place the cooked rice in a mixing bowl and break in the soft-boiled duck eggs.
Add the cooked pork meat.
Add the cooked and shredded chicken meat.
Add the cooked shrimp.
Add the crab meat.
Season with the khao mee sauce.
Mix well with the rice.
Add the bean sprouts and garlic chives. Mix well with the rice and the sauce.
Add sliced pickled garlic.
Finally, add the bitter orange peels. Mix well.
Use a mold to shape the khao mee for a neat presentation. Garnish with the reserved fried tofu, chicken threads, sliced bitter orange peel, fresh red long chili and pickled garlic.