Sai ua
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
Foto: Andy Li — Own work · CC0 · Quellen
Zutaten & Zubereitungsschritte
8 Zut.
Historischer Hintergrund
Sai ua is Chiang Mai's coiled pork sausage fragrant with red curry paste, lemongrass, makrut lime leaf and herbs. Grilling releases the spice paste into the meat's juices.
5 Schritte
Soak and rinse casings according to the supplier's instructions.
Mix pork thoroughly with curry paste, lemongrass, lime leaf, coriander, spring onion and seasoning.
Fry a small test piece, adjust salt and sweetness, then stuff the casing loosely.
Form a coil and prick visible air pockets with a clean needle.
Grill over medium-low heat, turning often, until browned and the centre reaches a safe temperature.
Slice and serve with sticky rice, fresh cabbage, cucumber and chilli dip.
Wenn Sie diese Qualität an Ihrer Tafel erleben möchten, ist der nächste Schritt die Serviceplanung.
Ein direkter Kontakt für Menüauswahl, Eventablauf und Ton des Services ist der beste Ausgangspunkt.