(BARRY & KIRN)
Special to Eyes on Events
Published Thursday, Apr. 20, 2017 6:25PM EDT
Last updated Thursday, Apr. 20, 2017 6:25PM EDT
Sai oua is a northern sausage found all over Chiang Mai. It’s usually in a casing, but I’ve altered the recipe so it can be made into burger patties. It’s just as delicious, but more accessible to the home cook. Serve them with rice and veggies.
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Sai oua patties
5 guajillo chilies, deseeded
9 stocks of lemongrass (white parts only), roughly chopped
9 small red Asian shallots, peeled and roughly chopped
18 cloves garlic
3 tbsp soy sauce
3 tbsp fish sauce
1 bunch coriander, leaves and stems finely chopped separately
1 tbsp plus 1 tsp ground turmeric
2 lbs fatty ground pork
1 tbsp palm sugar or regular sugar
4 to 5 keffir lime leaves, stems removed and julienned
1 tsp coarsely ground black pepper
2 limes, zested
Salt to taste
Heat a cup of hot water in a kettle or pot. Place the chilies in a heatproof container. Pour hot water over chilies. When the chilies are soft and pliable, strain thoroughly.
In a bowl, mix chilies, lemongrass, shallots, garlic, fish sauce, soy sauce, turmeric and coriander stems. In batches, pound these ingredients in a mortar and pestle or process in a food processor until a rough paste is formed (some small chunks are okay). Mix the paste with the rest of the ingredients, including the chopped coriander leaves, until thoroughly combined.
Take a small piece of the mixture and fry in a pan until cooked through. Taste and add more salt if required.
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