| 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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