Twa Ko (recipe)
| Twa Ko (recipe) | |
|---|---|
| Dish | Twa Ko |
| Recipe language | English |
| Adapted from | Tevy's Food Blog |
| Instructions | Partial instructions |
| Subjects | Food & Foodways |
Coarsely chopped fatty pork or beef pounded with lemongrass kroeung aromatics, stuffed into casings and air-dried.
This page records one documented preparation of Twa Ko, summarised from a published recipe. (Tevy's Food Blog) The cited source gives only partial instructions, so the method below is incomplete.
Ingredients
- 3.5 lb pork shoulder, pork butt or beef with 25 percent fat
- 0.5 cup minced garlic
- 10 kaffir lime leaves, thinly sliced
- 0.5 cup minced lemongrass
- 0.33 cup minced galangal
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 package Thai nam powder
- 1 package red Chinese barbecue seasoning powder, optional
- 1 to 2 tbsp crushed Thai chillies, optional
- 1 cup cold cooked rice
- Pork casing
Preparation
- Cut the meat into small pieces.
- Pound the lemongrass, galangal, garlic and lime leaves into a paste.
- Mix the meat, paste and remaining ingredients thoroughly by hand.
- Rinse the salt from the inside and outside of the casing.
- Fill the casing with a sausage stuffer or a clean wide-topped tube.
- Twist the filled casing into links.
- Hang the links in sunlight about one day, or fan them indoors for a day if there is no sun.
- Refrigerate or freeze the sausages until needed.
- Grill or pan-fry to serve; the cited recipe does not state drying or cooking times and temperatures.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.