Chiang Mai Sausage Kofte – Sai Ua – ไส้อั่ว
April 25, 2016
Ingredients
- 450 grams pork mince from belly and shoulder from belly and shoulder with a high fat content, preferably minced yourself or pulsed in a blender
- 1 thumb sized piece of ginger or galangal peeled and chopped
- 3 large sticks lemongrass white bits only, hard outer layers removed
- 4-5 whole kaffir lime leaves fresh or defrosted from frozen
- 4 large cloves of garlic peeled
- 2-3 small thai shallots or half a small red onion or 1-2 normal shallots, halved
- 1-3 long red chillies or birdseye chillies depending how hot you like it
- 2 whole Coriander roots or a few stalks
- 1/2 tsp turmeric powder
- 1 tbsp light soy sauce
- 1 tbsp light brown sugar or honey
- 1 large pinch white pepper
- 1-2 tbsp Vegetable or sunflower oil
- 20 small wooden skewers soaked in water for at least an hour to stop them from burning
- cucumber to serve
- Fried whole dried chilli to serve
- cabbage or lettuce to serve
- roasted red peanuts to serve
Servings: Sticks
Units:
Instructions
- Either chop the ginger or galangal, lemongrass, garlic, shallots, lime leaves, red chilli and coriander root finely and pound in a pestle and mortar or blitz in a food processor with enough oil to get it moving until you have a coarse paste. Mix into the pork well with the rest of the ingredients . Let it rest for the flavours to penetrate for at least an hour.
- Mould your pork mix onto the soaked skewers. You should end up with around 20. Put them in the fridge to firm up for around an hour. A little tip..... Always keep your hands a little wet when making kebabs or meatballs, it makes it a lot easier to handle.
- Heat your grill or barbecue to medium low. If you're using charcoal pile one side of the barbecue higher with charcoal than the other. Start with the smaller side. Cook for around 12-15 minutes on low until cooked through and starting to colour. Turn the skewers every couple of minutes and move them around the grill to ensure even cooking. If the meat is burning too quickly you can snip off any burnt bits with scissors. You don't want any real coulour until the 10 - 12 minute mark!
- Once they are nearly cooked through, turn up the heat and brown for a few minutes to finish them off. Serve with the cucumber, cabbage or lettuce and roasted peanuts.
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