Twa Ko
| Twa Ko | |
|---|---|
| Other names | Twa ko kroeung; Khmer sausage; Cambodian sausage |
| Dish types | Grilled dish; Snack |
| Subjects | Food & Foodways; Family & Intergenerational Life; Migration & Diaspora |
| Related dishes | Kroeung; Bai Cha |
Khmer pork or beef sausage seasoned with lemongrass, galangal and lime leaf, then air-dried.
Twa Ko is a Khmer pork or beef sausage seasoned with lemongrass, galangal and lime leaf, then air-dried. (Tevy's Food Blog)
Cultural context
Twa ko is identified as a Khmer and Cambodian sausage made from fatty pork or beef mixed with garlic, kaffir lime leaves, lemongrass, galangal, sauces and rice, then stuffed into pork casing. (Tevy's Food Blog) Tevy's Food Blog describes making it for family and notes that the links are traditionally dried in the sun, which the author replaces with an indoor fan because there is no sun in Seattle, and a commenter writes of missing their mother's cooking after moving out. (Tevy's Food Blog)
Preparations and recipes
- Tevy's Food Blog
- Coarsely chopped fatty pork or beef pounded with lemongrass kroeung aromatics, stuffed into casings and air-dried.(partial instructions)
Regional and community variations
The sausage may be made with pork shoulder, pork butt, beef with about 25 percent fat or pork belly; red Chinese barbecue seasoning is optional and gives a red colour and barbecue aroma; Thai chillies are optional for a spicy version; and sun-drying can be replaced by fanning indoors. (Tevy's Food Blog)