Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(Sai Grog Chiang Mai)
4 x Lg Dried chilies,
Soak in water until soft
1/2 ts Salt
1 tb Minced lemon grass
1 t Minced cilantro roots
1 t 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
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.
