Phnom Penh | Cambodia

Nimola´s Natang recipe – A Cambodian delicacy


  • 1kg minced pork
  • 300g roasted peanuts
  • 300g chopped garlic (100g white garlic + 200g red garlic)
  • 300g red chili paste (made from dried chilies)
  • 1 heaped tablespoon of instant vegetable stock
  • 100 – 150 ml condensed milk (normal fat level) for sweetness
  • 3 tablespoons fish sauce
  • Approx. 200 ml coconut cream (not coconut milk, which contains too much water)
  • 1 teaspoon of glutamate
  • 2 cups of sticky rice
  • 2 fresh baguettes


A few hours before you start cooking natang, you should prepare rice or sticky rice. After cooking, spread the rice in a pot on the edge and on the bottom as a thin layer. You heat the pot very slowly so that the rice becomes crispy and bakes. All the liquid must evaporate. If this is the case, you can remove the rice from the pan after approx. 30 – 40 minutes and leave it to stand in a bowl. The rice is later fried briefly in a little oil. Only 30 – 60 seconds. The crispy fried rice is later dipped in natang together with baguette slices and eaten.

Heat 3 tablespoons of sunflower oil in a large pan or wok over a medium heat. Then add the chili paste until the oil turns red and becomes one with the chili paste. Now add the garlic and fry for 2 minutes over a medium heat. Stir constantly. The garlic should not brown.

Now add the meat and increase the heat slightly. Cut up the meat so that no large pieces remain, but everything is nicely chopped. Fry the meat until cooked through. Once the meat is cooked through, add the fish sauce, vegetable stock and glutamate. Stir everything constantly.

After two minutes, add the coconut cream. Now switch back to medium heat. Do not add too much or too little. It could be about 200ml. Follow your instincts. It should not become too runny. Now add the roasted peanuts. It will now start to smell wonderful. Now add 100 to 150 ml. Condensed milk for sweetness. Taste to see how sweet you like it.

Finally, season to taste with Fish’s sauce and the vegetable stock powder.

Watch the video while you cook.

Enjoy your meal!

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