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October 2018

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Thai SausageChiang Mai Style Bwht68a Recipe

Thai SausageChiang Mai Style Bwht68a recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Thai SausageChiang Mai Style Bwht68a recipe  PDF


(Sai Grog Chiang Mai) 4 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
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 e cess 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. Mi 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 mi ture. 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.

Thai SausageChiang Mai Style Bwht68a recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
351 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print Thai SausageChiang Mai Style Bwht68a recipe  PDF   Rice recipes RSS   New

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