Natang with Angkor Noodle Sauce
Natang
Servings: 20
Ingredients
Crispy Rice
- 6 cups avocado oil
- 2 packages instant sizzling rice
Meat Topping
- 2 tablespoons cooking oil
- 1.5 pound chicken breast slightly freeze and diced
- 9 ounces Angkor Noodle Sauce
Garnish and complementary
- 1 leaf makrut lime leaf julienned
- 2 fruit limes cut into wedges
Instructions
Prepare crispy rice squares
- Line a baking dish with paper towel to get it ready for cooked rice scrispy
- Heat 6 cups of oil in a wok between 425ºF. Add 2-3 instant crispy rice squares at a time to hot oil.
- In a few seconds the rice squares will start of expand and float to the top, flip and continue frying for about 5 seconds. Remove from heat and let set on the baking dish that lined with paper towel to absorb excess oil. Repeat until all rice squares are done.
Preparing the meat
- Heat up oil over medium-high heat. Add minced chicken, stir and continue cooking until the meat is firmed.
- Add the Angkor Noodle Sauce. Mix well. Continue cooking until the chicken is completely cooked (at least 165ºF), and the juice is reduced. Turn off the heat.
Notes
Appetizer Platter Serving: Place the Natang meat into a bowl top with julienne makrut lime leaf. Place the meat in the middle of a platter and put the crispy rice crackers around the bowl. Garnish with wedges of limes.
Hors d'oeuvres Serving: Scoop a tablespoon of meat on each rice crispy square, squeeze on some lime, and sprinkle with some kaffir lime leaves and a dash of chili flakes if more heat is desired.
Note, crispy rice can be made-ahead and let cool complete, then stored in an airtight container and warm-up as needed. Warm-up crispy rice by toast in an oven at 500ºF for 1 minute.