Ingredients
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Curry Paste
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10g McCormick Lemongrass
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5g McCormick Kaffir Lime
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3.5g McCormick Turmeric Ground
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10g Tabasco Pepper seed Paste
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50g Tabasco Sriracha
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20g Galanggal, crushed to a paste
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50g Garlic cloves, peeled
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160g Shallots, Peeled
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6g Fresh Cilantro Root
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40g Thai Fish Sauce
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20g Thai Fermented Shrimp Pastse
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Sausage finishing
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540g Pork Belly, boneless skinless
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300g Pork Shoulder, boneless skinless
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200g Back Fat
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4g McCormick Chives
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24g Fresh Cilantro, leaves and stems
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220g Curry Paste
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2 meters Fresh hog casing 28/30, soaked
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GREEN PAPAYA SALAD
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280g Green Papaya, julienne 2mm
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20g Carrots, julienned 2mm
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10g Garlic cloves, peeled, pound
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2g Bird eye Chili
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60g Cherry Tomatoes
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20g Long Beans
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10g Dried Shrimp
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40g Roasted Peanuts
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70g Thai Fish Sauce
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80g Palm Sugar
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70g Lime Juice
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COCONUT SAUCE
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300g Thai Kitchen Coconut Milk
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24g Palm Sugar
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20g Thai Fish Sauce
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4g Corn starch
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10g Water
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GARNISH
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Cucumber, peeled
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Fresh Mint Leaves
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Fresh Cilantro sprigs
Directions
Steps
1
Done
|
SAI OUAFor the Curry Paste: To make the sausage: Fit the hog casing to the sausage machine To Cook the Sai Oua: |
2
Done
|
GREEN PAPAYA SALADPound together the garlic, chili, shrimp, palm sugar |
3
Done
|
COCONUT SAUCESimmer coconut milk with palm sugar and fish sauce |
4
Done
|
PLATINGSlice the Sai Oua into 1cm even slices |