And yet another on the sausage theme. This sausage is a red curried pork sausage typical of North Thailand (Chang Mai etc.), and eaten as a snack.
Ingredients 
Sausage Skins
200 gms Pork Mince
50 gms Galangal
50 gms Lemon Glass
5 Garlic Cloves
5 Coriander Root
5 Kaffir Lime Leaves
1 Tablespoon Red Curry Paste
1-2 Teaspoons Salt
Preparation
1. Blend the galangal lemon grass, garlic cloves, coriander root, and kaffir together.
2. Mix into the other ingredients and leave to meld for an hour or two.
3. Pipe into the sausage skin.
Comments (2)
Hi appon just needed to ask is sticky rice flour the same as rice flour. Also in your dishes for prawn dim sum is it raw prawns or the pink ones your processing with the other ingredents before they're steamed.
[Appon] No Sticky rice flour is very different and rice flour cannot be substituted.
Raw prawns, steaming cooks them very quickly.
Posted by SHIRLEY | February 26, 2007 3:16 PM
Posted on February 26, 2007 15:16
Love your site. Saved it to my favorites! Wondering if you have a recipe for my favorite dish "Gai Ob" Chicken in a wonderful sauce served with fresh tomatoes and cucumber? Used to have it at a restaraunt in Vancouver,BC when I lived there...but have not been able to find a recipe.
Thanks!
[Appon] I'm always looking out for recipes to add to the site, and I'll make a note for this one.
Posted by Bobbi | February 26, 2007 5:45 PM
Posted on February 26, 2007 17:45