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• Nataing offers both sweetness and spice

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The decor at Xinh Xinh Cafe contains straw conical hats lining the walls on one side with several intimate tables for two. Other decor includes wall hanging that resembles a tin roof and various oriental pots.

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Xinh Xinh Cafe »
Address: 114 North Vine St., Suite H Urbana, IL 61802
Phone: (217) 337-7600
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Nataing (pronounced na-tang) is available for CU residents at Xinh Xinh Café at 114 N. Vine St., U. “Nataing is ground pork simmered in coconut milk and garnished with garlic, peanuts and chili pods,” said owner Shai Mauth. “At Xinh Xinh Café, it is served with crispy jasmine rice, prawn chips for dipping and/or a toasted bread baguette. The dish simultaneously tastes sweet and spicy.”

Those feeling even more adventurous may want to try it for themselves.

Recipe

• 1/4 cup vegetable oil
• 1/2 pound ground pork
• 1 dried New Mexico chili, soaked, seeded, deveined and ground to a powder (or 1 to 1 1/2 tablespoons paprika)
• 8 garlic cloves, thinly sliced
• 1 large shallot, thinly sliced
• 1 cup unsweetened coconut milk
• 1/4 cup sugar
• 1/4 cup peanuts, roasted and coarsely ground
• 1 tablespoon fish sauce (optional)
• 1/2 teaspoon salt (if not using fish sauce, use 1 1/2 teaspoons)
• Crispy rice or 1 medium baguette, cut slightly less than 1/2-inch thick and deep-fried in oil until golden

Heat the oil in a large skillet over medium-high heat.

Add the pork and chili powder, and cook, stirring to break apart the meat, for about three minutes.

Add the garlic and shallot, then stir in the coconut milk, sugar, peanuts, fish sauce (if using) and salt.

Cook for another 10 minutes or until the pork is no longer pink, the garlic and shallots have softened and the flavors have blended.

Serve warm with crispy rice or bread.

Online recipe courtesy of http://khmer.cc/community/t.c?b=6&t=5049&o= (taken from The Elephant Walk Cookbook).