This is a new page to explain items I use that may be uncommon in areas outside of Thailand or South East Asia. The beauty of cooking is using the ingredients near you, and I do that a lot! Some ingredients I list with their name from the country of origin, and I explain the names as well. You can call them either name you like. I will take photos as I get these items and describe what they are made out of, taste, and how to cook. If you would like to see an item explained here, or have a question, feel free to contact me.
Newest entries will be listed at the top of the post.
Vietnamese Sausage (Cha Lua) – This is a cooked sausage that can just be sliced off and eaten as is and is the most popular sausage in Vietnam and is popular around South East Asia as well. This is made from lean pork that is pounded into a paste, it is not ground or minced. Fish sauce is added as well as some salt and black pepper, potato starch, and garlic. There is a variant called Cha Hue that is heavy with black peppercorns and more garlic. Once in paste form, it is wrapped in banana leaves, foil, or injected into large plastic casings, and is boiled to cook it.
This will be refrigerated when you buy it, can last 3-4 weeks in your fridge or even frozen. This is eaten in sandwiches or fried with soy say and black pepper with other meat dishes or even just steamed, sliced, and served as a pork roll. Mild flavor.
Chinese Sausage (Lap Cheong) – These are cured, dried raw-meat sausages which are quite hard in texture, and require cooking before eating. Lap Cheong is the Cantonese name for wind-dried Chinese sausages, and literally means ‘Wax Sausages’, referring to the waxy look and texture of the sausages. Chinese sausage is generally made with minced pork, port fat, sugar, salt, and some spices. These are not refrigerated at the store, just put on a shelf. Once you open the package, store unused in the fridge, or you can even freeze them.
These sausages are brilliant, they have a sweet flavor to them, and you may have seen them from their bright red color.
The best way to prepare these is steam whole sausages first, this will soften them up a bit, then slice at an angle and stir fry with other ingredients.
Used in Recipes Listed on this Site:
Thai Curry Mussels & Chinese Sausage,
Steamed Chinese Sausage & Rice,
Chinese Sausage & Chicken in Soy Sauce, Made it, GO-TO recipe,
Hard Boiled Eggs in Thai Curry.