Cambodian Sausage /Saik Krok Khmer
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lb ground pork
- 1/2 cup dried split mung beans ((soaked overnight))
- 1/2 cup dried roasted peanuts
- 3 Tbsp sugar
- 2 tsp salt
- 1 large egg ((beaten))
- 1 1/2 stalk lemongrass ((thinly sliced))
- 1 1/2 Tbsp chopped fresh cilantro stems
- 3 cloves garlic ((chopped))
- 1 large shallot ((chopped))
- 6 kaffir lime leaves ((use scissor to cut the middle veins out))
- 1- inch galangal ((peeled))
- 1 dried chili de arbol
- 4 Thai chili
- 6 Tbsp coconut milk
Instructions
- 1
Place the soaked mung beans and peanuts in a food processor and coarsely chopped them. Scoop out and set aside
- 2
In the same food processor, grind all the ingredients for spice paste in a blender into space consistency. You may add a bit more coconut milk if you need to get it going
- 3
Mix the mung bean mixture, the spice paste, and ground pork and the rest of the ingredients
- 4
Wet your hands and shape 3 to 4 tablespoon of the sausage mixture into patties about 1/2-inch thick
- 5
Preheat a large non-stick skillet over medium to high heat with 1 Tbsp of oil. Pan fry the patties until they are golden brown, about 8 minutes on each side
- 6
Serve with rice, bread, or salad, and pickles if you wish. I happened to have pickled carrots (see note)