| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Minced pork |
| 1 |
ts |
Salt |
| 1/4 |
c |
Kratiem (garlic); minced |
| 1/4 |
c |
Bai pak chi (coriander or cilantro leaves); chopped |
| 1 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Lime juice |
| 1 |
tb |
Takhrai (lemon grass) very finely chopped |
| 1 |
ts |
Phom kha (galangal or lao powder) |
| 1 |
tb |
Hom daeng (shallot); chopped |
| 1 |
tb |
Kapi (fermented shrimp paste) |
| 1 |
tb |
Prik ki nu (green Birdseye chilis); finely chopped |
INSTRUCTIONS
Date: Tue, 14 May 1996 12:52:12 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This is a quite different sausage, this time from the Chiang Mai region of
northern Thailand.
It can be formed into sausages about 4" long, or into hamburger style
patties or meatballs (delicous in guaitiao (noodle soup))
make sure the lemon grass is very finely chopped (put it through a food
processor or grind in a mortar and pestle). Combine all the ingredients
and stuff a sausage casing and form 4" sausages, or form into patties or
meatballs. fry or broil until cooking to your taste.
Traditionally this is served with sticky rice. These sausages are also
sold, spiked on wooden skewers, as popular "hawker food" throught Thailand,
and eaten as you walk along the roadway...
CHILE-HEADS DIGEST V2 #320
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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