This is another recipe I had the pleasure of learning from my grandma. It's another family favorite of course, we don't get it often because it's a lot of work for her to stir the rice flour, so I just had to learn so we can continue to make this in the future. It's a rice flour base, stuffed with yummy goodness with a drizzle of sweet and spicy sauce. YUM!
Ingredients:
Stuffing:
19 oz can of Bamboo Shoots, thinly sliced
7 oz Black Fungus, minced
3/4 cup Vegetable Oil
1 head of Garlic, minced
1 lb of ground Chicken (pork or turkey will work)
1/2 tbsp + 1/4 tsp Salt
1/4 tsp MSG
1 tsp White Pepper
Rice Flour Mixture:
2 16 oz bags of Rice Flour
9 cups of Water
1/2 cup of Garlic Oil + 1 tbsp Fried Garlic
1/2 tbsp MSG
2 1/2 tbsp Salt
Sweet and Spicy Sauce:
1/2 cup Sugar
2 cups Water
1 tbsp Fish Sauce
1/2 tsp Salt
3/4 Juice of Lime
3 Garlic Cloves
10 Thai Chili
Peanuts chopped
Instructions:
Drain the bamboo shoots and wash thoroughly, dry with a paper towel and thinly slice and set aside.
Wash and dry the black fungus and finely mince.
Heat up a large skillet with vegetable oil, and saute the garlic until fragrant. Remove 1/2 cup of the garlic oil and 1 tbsp of garlic and set aside.
Add in the ground meat, msg and salt and continue to stir fry until the meat is fully cooked.
Add in the black fungus and continue to cook for 2 minutes.
Add in the white pepper and the bamboo shoots and continue to cook for an additional 3 minutes. Remove from heat and set aside.
In a large pot, combine the rice flour and water and mix until the flour is fully dissolved.
Add the reserved garlic and garlic oil to the flour mixture, add in the msg and salt and bring to a rolling boil on high heat. Continuously stir for 15 minutes to make sure the bottom doesn't burn. It will become a sticky think mixture. It will burn your arms stirring that much, so please make sure you have helpers to take over the stirring. Once the 15 minutes is up, let cool slightly before you start to assemble.
Cut equal amounts of 12x12 and 6x12 foil pieces. Lay the larger one down and place the 6 in one in the middle. Take a heaping spoonful of the flour mixture in the middle, pack it with the bamboo mixture on top and fold into a parcel. Place each one seam side down in a steamer basket. Steam for 30 minutes.
While it's steaming, make your sauce buy adding the sugar and 1 cup of water into a small sauce pan. Cook on medium heat until the water starts to brown and the sugar melts. Add in the additional cup of water, fish sauce, salt and juice of lime and remove from heat.
Using a mortar and pestle, grind up the Thai chili's and garlic and place into a separate bowl. If you don't have a mortar and pestle using a small blender works.
Once it's done steaming, mix the sauce, with the desired amount of the Thai chili and garlic paste and peanuts in a separate bowl and drizzle on top of the Khao Ork Ak and enjoy!
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