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Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Twa Ko
Beef and Lemon Grass Sausages

 


After a hard day's toil, workers
traditionally socialise by drinking a glass or two of  palm beer known as 'tik tnaot chou'  accompanied by these delectable  sausages. 

Nowadays, both rich and poor people can buy cooked  'twa ko' from roadside stalls almost everywhere at any time of the year. City dwellers and travellers who happen to pass by, can't resist  the mouth-watering aroma of freshly charcoal grilled  'twa ko'.  They would stop to buy some to take away  to their family or even join in with the rest of the workers.

I wish I could have some right now, freshly grilled,  with a glass of red wine watching my favourite film. I do like twa-ko - they are delicious - yum yum .. I am salivating simply in anticipation ...

 

 

 

 

  

Palm_Juice_Containers

Bamboo Containers
for palm juice or for
palm beer

 

 

 

Makes 20 - 30 round sausages depending on the size
Serves 4 - 6

Ingredients:

 500g / 1 lb  beef shoulder - finely minced
3 cloves of garlic - finely chopped 
1 cm galangal - roasted, then finely chopped
1 tablespoon salt + 2 teaspoons salt
3 stems of lemon grass - very thinly sliced
2 tablespoons of finely chopped roasted peanuts
2 tablespoons steamed glutinous or normal rice
1/2 kg / 1lb pig intestine* or commercial sausage casings*
string for tying & some oil for the hands while stuffing
Chillies and young ginger  (optional)

 

 

 

Method:

1. Make the seasoning paste by putting garlic, galangal, lemon grass and salt in a mortar and pestle (or a grinder) and pounding it into a paste.

2. Make the sausage filling by using a grinder or a mortar and pestle to grind / pound the beef until it becomes a paste. Add the seasoning paste, the roasted peanut  and the cooked rice, and blend well. Set aside.

3. If using commercial casing, just follow the instructions on the package before stuffing it with the beef filling.

4. Loosely stuff the filling into the casing; then use the string to tie the long sausage into short, round sausages of about 4 - 5 cm / 1.5 - 2 inches long. When finished, use a needle to prick each sausage in one or two places to let the air out.

5. If there is hot sun, hang it outside for 1 or 2 days. If no sun, hang it in a warm, dry, airy place for a few days and remember to put a tray underneath it to catch any liquid which might drip down.  The sausages are now ready to be cooked1.

6. Cook on a low heat by grilling or by shallow frying until golden brown or until cooked. Serve  on its own or with chopped hot chilli, and / or  julienned young ginger2.

 

Tips:
 * Natural commercial hog casings can be bought at your local butcher's or on line. The
  correct diameter should be 34 mm - though any sizes will do the job just as well with a
  bit of imagination.

* If using freshly raw pig instestine for casing, you must first clean it. Place it in a colander, sprinkle with 1 teaspoon of salt and rub it in; and wash off the salt under running water . Next, turn it inside out, and repeat the cleaning process with another teaspoon of salt, and wash one more time under running water. To get rid of any excess water inside the intestine, place it between two fingers of one hand, squeeze the fingers together, and use the other hand to pull it through, and finally pad it dry with kitchen paper.

1 Any leftover raw sausages can be frozen for up to 3 months. From frozen, boil it for 20 minutes, then grill or fry until cooked.

2 This is a delicious appetizer for summer barbecues to accompany a nice cool beer. A touch of sourness of the sausage will nicely balance the bitterness of the beer.