© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
This is a quite different sausage from the Chiang Mai region of northern Thailand. It can be formed into sausages about 4 inches long, or into hamburger style patties or meatballs — delicious in kuaitiao.
1 pound minced pork
1 teaspoon salt
¼ cup kratiem (garlic), minced
¼ cup bai pak chi (coriander or cilantro leaves), chopped
1 teaspoon freshly ground black pepper
¼ cup lime juice
1 tablespoon takhrai (lemon grass) very finely chopped
1 teaspoon phom kha (galangal or lao powder)
1 tablespoon hom daeng (shallot), chopped
1 tablespoon kapi (fermented shrimp paste)
1 tablespoon prik ki nu (green Birdseye chilis), finely chopped
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 inch 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 street food throught Thailand, and eaten as you walk along the roadway.