Thread: Thai cooking videos and Recipes

Minced Pork (150g)
Sticky Rice (½ Cup)
Galangal (50gms)
Lemongrass (50gms)
Thai Garlic (5 cloves)
Thai Coriander Roots (3)
Thai Green Chillies (5)
Kaffir Lime Leaves (4)
Thai White Pepper (½ tablespoon)
Fish Sause (2 tablespoons)
MSG (1 teaspoon - optional)
Salt (1 teaspoon)

Method

1. Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.
2. Pulverise the garlic using a pestle and mortar.
3. Mix all the ingredients including the minced pork thoroughly. Use a food processer if required. Leave the mixture at room temperature overnight.
4. If you are making traditional sausages, pipe it into the sausage skin. You can also make small meat patties/hamburgers with the mixture, if you don’t want to bother with making sausages.
5. Can be either cooked in the oven or barbequed for about 20-25 minutes

The Missus makes those little Thai sausages.
But she uses a much simpler recipe. They are really delicious and extremely moreish.

Here's her simple list of ingredients.
1. plain white rice cooked
2. pulverized garlic
3. Salt
4. Pork mince.

Once the sausages have been constructed, they must be left at room temperature for 12 to 24 hours in order to ferment and acquire that tangy slightly sour taste.

I must admit I was apprehensive about eating sausages that had been left out of the fridge for that long, but I haven't died yet. You got to cook them of course.

^ Must have a go at that one Panda, looks a lot easier.

Like this sausages. Very popular in the North, and can be found as balls also. Saikok.

That first recipe is Chiang Mai sausage, I made some of them but did not care to much for em.
And the recipe that Pandy put up should at least use some NAM sausage spice with the LOBO label that is sold in plastic packets in the spices section of your Lotus or Big C or use some Sodium Nitrite, as it is damn dangerous leaving sausages out in the room with no chemicals to make the lactic acid to lower the PH of the meat to prevent spoilage and start the fermentation.

Originally Posted by Wallalai

Like this sausages. Very popular in the North, and can be found as balls also. Saikok

I like em too, a bit too much! Must watch me waist, cos no one else is at the moment..Where's the fat bastard smiley?

Nice one for that Bob, might try to get the wife to whip up a less fattening version...

Originally Posted by blackgang

And the recipe that Pandy put up should at least use some NAM sausage spice with the LOBO label that is sold in plastic packets in the spices section of your Lotus or Big C or use some Sodium Nitrite, as it is damn dangerous leaving sausages out in the room with no chemicals to make the lactic acid to lower the PH of the meat to prevent spoilage and start the fermentation.

No Problem. I always let the wife eat them first.

Botulism is always in the back of my mind, but she has been making these for the 14years we been married and never had a problem. She grew up in a small village where her Mum taught her to make them and swears nobody ever got sick from eating them. As far as I can work out, its the friendly bacteria in the rice component that overtakes the bad bugs in the meat by lowering the PH in the meat below whats sustainable for them. They taste really tangy and slightly sour, which indicates a low and acidic PH. If they didn't have that "tang" to them I wouldn't be eating them as the botchulism toxin is tasteless and can kill you.

The wifes been eating them or 50 years without a problem and 14 years for me. They must be doing something right or are just extremely lucky.