Northern Thai Sausage (Sai Oua) II
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Ingredients
Servings:
Instructions
  1. For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
  4. Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
  5. Stuff the casings as you prefer. Tie into about 8 inch links.
  6. Grill or bake until cooked through.
  7. Slice, serve with fresh cucumber, cabbage, or lettuce.
Recipe Notes

Low cost.

This recipe for Red Curried Sausage is adapted from Appon's Thai Food.

Pork, Noodle & Mushroom Sausage
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Pork, Noodle & Mushroom Sausage
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This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. For the minced pork, if it good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always as you can then control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
  4. Add the chopped mushrooms to the ground pork and mix together.
  5. To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
  1. Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
  2. Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
  1. Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
  1. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  2. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
  1. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.

This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.

Kow Piek Sen (ເຂົ້າ ປຽກ)
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  8. Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Vietnamese Lemongrass Chicken
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Sounds really good, a must try for me.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of sugar, mix together. Add the chicken and mix to coat the chicken.
  2. In a skillet, mix together the 2 tablespoons of sugar and 1 tablespoon of water over high heat, stirring until the sugar is dissolved, then cook without stirring until the mixture develops a deep amber color, remove from heat and stir in the remaining 2 tablespoons of water, pour this into a small, you just made a simple form of caramel.
  3. Now heat a wok or wok pan on medium high heat, add the oil until just before smoking hot, add the lemongrass, shallot, and chilies and stir fry until fragrant, then add the chicken and caramel you made and stir fry until the the chicken is cooked through, just a matter of minutes, and the sauce is slightly thickened.
  4. Transfer to a serving bowl and garnish with spring onion if desired. Serve with hot cooked rice.
Recipe Notes

Figure about 45 Baht for the chicken. For 4 servings, this is about 34 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.