Trad Talk Forums banner
1 - 10 of 10 Posts

·
Super Moderator
Joined
·
7,978 Posts
Discussion Starter · #1 · (Edited)
we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker.
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring. you don't need chili if you can get this basil. if not, add chilis or cayenne pepper to taste.

Ingredients
1/2 lb. Chicken Mince
1/2 lb. Cooked Fragrant Rice, (jasmine rice)
1 Teaspoon White Ground Pepper
1 Teaspoon Chopped Coriander, (cilantro)
10 Sliced Kaprow Basil Leaves (ask for these at your local vietnamese market.)
10 Cloves Garlic
5 Coriander Roots
1 Tablespoon Oyster Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon Salt

Preparation
1. Rinse salt off the sausage skin, and run water through the center to clean it.
2. Pound the white pepper, garlic, and coriander together.
3. Mix all the ingredients, and blend to a course paste.
4. Pull the sausage skin over the end of the syringe, fill the syringe with the meat and fill.

Tip: If you want to taste and adjust the seasonings before filling the sausage, take a little of the mixture and microwave it or fry it.
 

Attachments

·
Super Moderator
Joined
·
7,978 Posts
Discussion Starter · #2 ·
this is a recipe for sai oua. a northern thai sausage. it's also great with deer, elk, and wild pig meat.

Ingredients

3/4 cup ground pork
1 cup pork belly fat, cut into small dice
5 ****** lime leaves, finely chopped
1/2 cup finely-chopped fresh lemongrass
2 tablespoons finely-chopped fresh galangal
2 tablespoons red curry paste
1 teaspoon turmeric powder
2 teaspoons sugar
3 tablespoons thin soy sauce
Sausage casing


In a mortar and pestle, pound together lemongrass, ****** lime leaves, and galangal until fine.

In a large mixing bowl, add pork and the rest of the ingredients, mix well. Mix by hand a glove. Do not knead, make sure the pork fat stays in shape.

Tie one end of the pork casing with string then use a funnel or the syringe above to force the mixture into the casing. Prevent air bubbles from forming, and do not over-stuff it. Tie the other end. Now your sausage is ready to cook.

For best results, use a bamboo skewer to poke holes in the casing. Poke it before and during the cooking process, this will make sure that the sausage doesn't break while cooking. Grill on low heat, keeping watch. Flip and poke until golden brown, dry and aromatic (about 25 to 30 minutes (depending on the size of the sausage).
the picture is how the street vendors do them. they are great.
 

Attachments

·
Registered
Joined
·
4,384 Posts
larry ... you can't beat a good "banger"
 

·
Super Moderator
Joined
·
7,978 Posts
Discussion Starter · #4 ·
phil, one for your wife. it's a quick and easy refreshing salad for a side or main dish. it was 97 degrees F here today and it tasted good!

•2 boneless skinless chicken breasts
•1 small head green or white cabbage (2 cups shredded)
•1 large carrot (1½ cups shredded)
•1 green papaya (1½ cups shredded)
•½ cup fresh cilantro
•½ cup green onions
•½ cup chopped peanuts


Dressing
•2 cloves garlic
•3 bird's eye chili peppers (sub ½ teaspoon minced hot pepper)
•2 tablespoons soy sauce
•2 tablespoons vinegar
•2 tablespoons sugar
•1 tablespoon fresh lime juice
•1 tablespoon oil
•½ teaspoon fish sauce
•¼ cup peanut butter
•¼ cup water



Instructions
1.Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2.Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3.Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4.Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.
enjoy!
 

Attachments

·
Registered
Joined
·
4,384 Posts
Thanks Larry ..I'll let her know ...

... just to keep everyone in the loop, Larry's recipes have come to the attention of my wife who's adding them to our family recipe book, that's been passed down for three generations. She's actualy started asking "if that nice Mr Larry" has posted any more recipes this week. Be careful though Larry ... she'll be sending you requests soon
 

·
Registered
Joined
·
4,384 Posts
Larry ... she's telling me to ask you for Fish dishes !!!!
 

·
Super Moderator
Joined
·
7,978 Posts
Discussion Starter · #8 ·
heres one for two or three people. works well with almost any kind of fish. and it's pretty simple to make and has tons of flavor.

Ingredients:
2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too
1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil
COCONUT MARINADE/SAUCE:
1 shallot
2 cloves garlic
1 thumb-size piece galangal (or ginger), sliced
2 tsp. ground coriander
handful of basil leaves
2 Tbsp. fish sauce
1/2 can good-quality coconut milk
2 ****** lime leaves, snipped into slivers with scissors, OR 1 tsp. lime zest
1 fresh red chili, sliced, OR 1/4 to 1/2 tsp. dried crushed chili from the spice aisle
1 tsp. chili powder
juice of 1/2 lime

Preparation:

1. Place all marinade/sauce ingredients in a food processor (or blender) and process well. (Alternatively, chop ingredients up finely and stir together.) Place fish fillets in a large bowl and add 1/2 the marinade. Reserve the rest for later.
2. Slather the marinade over both sides of the fish, then let it sit in the refrigerator 10 to 15 minutes. Tip: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
3. When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
4. Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
5. Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees F, or longer depending on the thickness of the fillets.
6.After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
7. Over low heat, warm up the reserved curry sauce/marinade. do not boil.
8. To serve the fish, scoop several spoonfuls of white rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves.

enjoy.
 

·
Registered
Joined
·
4,384 Posts
Larry ... you've just made an Englsh girl very happy ...
 

·
Super Moderator
Joined
·
7,978 Posts
Discussion Starter · #10 ·
heres another recipe thats quick, really tasty,and fit to serve to anyone. Salmon fillets are quickly marinated in three of my favorite ingredients — Thai sweet chili sauce, soy sauce and ginger — and then broiled until caramelized on top. Main courses simply do not get any easier, more delicious or elegant than this.

Begin by making the marinade. The only thing you have to do is grate the ginger because the other two ingredients come straight out of jars. Be sure to use a good quality sweet chili sauce. My two favorite brands, which are both widely available, are Mae Ploy and Thai Kitchen.

Set some of the marinade aside to use as a sauce at serving time, then add the salmon to the rest and marinate for one hour in the refrigerator.

Line a baking sheet with aluminum foil and drizzle a bit of the marinade over the salmon fillets. Use just enough to glaze the fillets — you don’t want it pooling too much on the baking sheet because it will burn under the broiler and fill your kitchen with smoke.

Broil for 6-10 minutes, depending on the size and thickness of the fillets.
Top with reserved marinade and scatter sliced scallions over top.
That’s all there is to it! The sauce has a lot of flavor so you can keep the sides pretty simple. I like to serve it with white or brown rice and a green vegetable. Enjoy!
 

Attachments

1 - 10 of 10 Posts
Top