Joy’s Thai Food Recipe & Dessert Blog!

Thai Food Recipe: สาคูไส้หมู Sago Sai Moo (Sago and Pork)

Thai Food Recipe: สาคูไส้หมู
Sago Sai Moo (Sago and Pork)

Prepare:
1/2 cup minced pork
2 cups sago (small size)
3/4 cup pickled radish
1 cup onion (cut)
1/2 cup roasted peanut (ground)
4 coriander roots
6 cloves garlic
15 Thai pepper
2 tbsp. palm sugar
2 tbsp. fish sauce
2 tbsp. olive oil

Cooking Instructions:

1. Ground coriander roots, garlic and Thai pepper together.

2. Fry the mix above in hot pan with olive oil until it smells nice. Then, add pork and cook for 5 minutes

3. After that, add onion, palm sugar, and fish sauce. You can adjust the taste as you like. Now, mix well.

4. Add pickled radish and roasted peanut.

5. Stir-fry until the everything get thick. Use low heat. Be careful, don’t burn it. When the mix is thick, it will be easy to mold. Turn off the fire.

6. Next step, we will make the sago. Clean sago one time with water. Drain it and then soak in water for 1 hour.

7. After that, squeeze the sago very lightly with your hands. Take only your thumb size and flatten it. Put the stuff from number 5 in the middle. Now mold it in round shape.

8. When you finish, steam for 15 minutes.

9. Serve with lecttuce, red chilli peppers and coriander

Tips:

Dip your hand in water while you mold the sago. It will not stick in your hand and the shape will be pretty.
Fry minced garlic and dress it on sago. Oil will help sago not to stick and garlic it will give the best odor.

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Thai Food Recipe: แหนมกระดูกหมู Nam Kra Dook Moo (Pickled Pork ribs)

แหนมกระดูกหมู

Nam Kra Dook Moo
(Pickled Pork ribs)

Prepare:

9 oz. soft part of pork ribs
10 cloves garlic (crushed and then slice)
2 tsp. salt
6 tbsp. steamed rice

Cooking Instructions:

1. Put pork in a big bowl. Add salt, garlic and rice.
2. Use your hand knead then together.
3. Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
4. After 3 nights, deep fry the pork for 20-30 minutes in medium heat or cook it in the oven.
5. You’ll get sour pork which is the best eating with jasmine rice!

One of my Favorite recipes!!!! This one I highly recommended! :p

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Prepare Pad Thai sauce: For 2 servings

2 Big tbsp. of palm sugar
3 tbsp. concentrated tamarind juice
3 tbsp. fish sauce
2 tbsp. oyster sauce

Prepare:

10 big shrimps (cooked)
1/2 cup baby corn (cut whichever way you like)
1/2 cup sliced onion
1/2 cup scallions (cut 1 inch)
1/2 cup mushrooms ( cut half)
1-2 red sweet peppers (sliced)
Fried cashew nuts as much as you like
5 fried dry peppers
1/2 cup sliced string bean

1 minced coriander root
1 tbsp minced garlic
1 big tbsp oyster sauce
1 tsp fish sauce
1 tbsp light soy sauce

Cooking instructions:

1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Now used medium or low heat to let the sauce boiled and get thick. Keep stirring. Make sure you don�t burn the sauce.

Now remover the sauce from the stove, we only need 5 tbsp of it. Save the rest for next time use.

2. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root. When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients. Cook for 1-2 minutes.

3. Add onion, sweet pepper, string bean, cooked shrimps� and scallion. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds. Turn off the stove.

Don’t forget the cashew nuts!!!! Add them now and mix well!

4. Serve with fragrant Jasmine rice from Thailand!

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