| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Thai | 5 | Servings |
INGREDIENTS
| (Sai Grog Chiang Mai) | ||
| 4 | x | Lg Dried chilies, |
| Soak in water until soft | ||
| 1/2 | ts | Salt |
| 1 | tb | Minced lemon grass |
| 1 | ts | Minced cilantro roots |
| 1 | ts | Kaffir lime zest/lime zest |
| 1/2 | ts | Minced galanga |
| 2 | ts | Minced garlic |
| 1 | tb | Minced red onions |
| 2 | c | Ground pork (80-85% lean) |
| 1 | tb | Minced Kaffir lime leaves |
| 1/4 | c | Chopped cilantro leaves |
| 2 | tb | Fish sauce |
| Long sausage casing, 25" | ||
| 1/4 | c | Salt |
INSTRUCTIONS
Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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