Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

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Kai Yaw, Mu Yaw (Chicken or Pork "Vietnamese Sausage") ไก่ยอ, หมูยอ

Recipe from: Rueanthai Forum

These are some sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in foil or cup like I've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.

500 gram chicken breast — You can change to use pork that have a little fat.
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon oyster sauce — if don't have, use soy sauce or seasoning sauce
1 teaspoon baking powder
2 teaspoon sugar
1 cup crushed ice

Slice the chicken, cover and put in freezer about 30 minutes or until it cold. If you use frozen chicken breast, after slice don't put in freezer again.

Put the chicken into the blender or food processor, process until it mince. Add flour, salt, black pepper, sauce, baking powder and sugar, blend together until the meat smooth. Add crushed ice and and blend it until the ice is thoroughly mixed into the chicken. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.

Put the mixture into the cup or small bowl , press it for get out air — If you have banana leaves, do like this: Roll the chicken into large sausage shapes, you may find it easier to put a large lump of the meat onto banana leaves and roll the banana leaves around the sausage and tie with twine. They should be wrapped completely in the banana leaves before steaming. If you cannot get banana leaves, use the foil, roll them in those.

Steam into a steamer for 10 to 15 minutes or until done.

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