Nam Tok

    So for this dish I looked at a lot of recipes for nam tok and then tried to use them to make a dish that tasted like the dish I loved at restaurants. Typically you would use fish sauce in the recipe, not soy, but due to allergies I swapped them out. Fell free to use either or a combination of both. 

     Also you traditionally toast the rice and then grind it. I chose simple and toasted rice flour on it's own. 

1.5 lb. flank steak

2 Tbsp. soy sauce

4 Cloves garlic, minced

1 tsp. palm sugar, grated

1/8 tsp. black pepper

1/4 c. . soy sauce

1/3 c. lime juice

1 tsp. palm sugar, grated

Red Pepper flakes, pinch up to a tablespoon

2 Tbsp. toasted mochiko flour

1 bunch cilantro, chopped

1 oz. mint leaves, chopped

1 red onion, sliced

2 green onions, chopped

6 leaves saw tooth culantro leaves, chopped

Extra Limes

Combine the flank stake, soy sauce, garlic, palm sugar, and black pepper in a bag. Leave to marinate 30 minutes to overnight. 

Grill the steak until cooked to your liking, making sure the outside is charred. Remove from the heat and allow to rest for 10 minutes. 

Add the mochiko flour to a dry pan and cook , stirring constantly, until the rice powder is a golden brown.

Meanwhile slice the onions and herbs for the salad and combine the dressing. 

Place the onions and dressing in a bowl. Slice the stake and place the warm stake on top of the onions to soften them slightly. Toss to combine. Add the herbs and mochiko flour and toss again to coat. 

Serve immediately with extra limes to squeeze on top.