Nataing with rice crackers
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| Alternative names | Khao Tang Na Tang | ||||||
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| Place of origin | CambodiaorThailand | ||||||
| Main ingredients | Ground pork, cloves, shallots, coconut milk, peanuts, fish sauce, rice cakes | ||||||
Food energy | 450[1] kcal | ||||||
Nutritional value |
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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.
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.[4] 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 subsituted with tofuorseitan and fish sauce is replaced with light soy sauce.[1]
 | This article about Cambodian cuisine is a stub. You can help Wikipedia by expanding it. |
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