This Shan dish has a delightful sour edge with  a sour flavourant, tamarind extract, used for the purpose. There are local variations on presentation from serving as individual compressed balls of the rice mix or as a single layer on a plate. Other local variations add fish meat, typically Inle Lake Carp, to the rice potato mix.

  • Rice, 2 cups.
  • Tamarind pulp, 2 Tbsp.
  • Tomatoes chopped  1½ to 2 cups.
  • Garlic chives, bunch
  • Long beans or French beans
  • Shrimp paste (any source of this is OK) 2 tsp.
  • Nam Phrik Phong*, 2 Tbsp: (a Tai Lue origin Northern Thai dry mix of thua nao (natural alkaline fermented soybeans), dried chili, salt, turmeric.)
  • Sesame seeds, toasted and ground. 4 Tbsp.
  • Shallots, 4 sliced.
  • Fried garlic,
  • Roasted dry chillies.

  1. Cook rice then allow to cool slightly to allow handling.
  2. Boil 2 potatoes in skins for 20 minutes. Mash them well after cooking and mix this with the chopped chives. Mix this then with the cooked rice until it's an homogeneous mix.
  3. make the tamarind extract by mixing the pulp with a cup of hot water and dispersing the solids with your fingers. Filter off the liquid and use this as your extract.
  4. Combine tamarind extract, tomatoes, salt, turmeric and sugar in a kadai or skillet over low heat. Simmer, stirring occasionally, and reduce to a paste:about 10 minutes. Set aside.
  5. Prepare beans by cutting into ½ cm (¼ in) sections and then blanch them for a minute in boiling water and immediately refresh in cold water.
  6. In a pan over medium heat, disperse shrimp paste in ¼ cup of water. When shrimp paste is fully incorporated, add nam phrik phong and sesame. Combine thoroughly and turn off heat. Allow to cool slightly.
  7. When cooled a little add sliced shallots and beans and mix thoroughly. Remove to a serving dish and top with crispy fried garlic and garlic oil.
  8. When rice is cool enough to handle, combine ¾ of the tamarind mixture with cooked rice potato mix. Adjust the seasoning if desired with remaining paste and salt
  9. Form the mixture when comfortable temperature into billiard ball size. Drizzle very lightly with garlic oil and sprinkle a garnish of fried garlic over the top. You may add roasted dry chillies as an additional garnish if you desire.
              This dish is often eaten with a Shan green-bean salad but any green salad would be good with this.

*Approximation of the Nam Phrik phong could be made by the use of a number of soybean chillie fermented pastes. Shan cooks recommend that the soybean product in the nam phrik be substituted  with either Thai brown bean sauce or mashed Chinese pickled soybeans. So then to make the nam phrik you would mix, chillie powder, the soybean paste, salt and turmeric. this then would be a wet nam phrik rather than the traditional dry powder.