Sai Krok Isan is Garlicky, salty, slightly sour and a little fatty, they come accompanied by raw chillies, pieces of ginger and white cabbage which cuts through the richness and makes for an explosion of flavour.
Whilst on an extended trip in Thailand several years back, when I tried this remarkably great dish, and I didn’t even realize that they were fermented, I felt in one’s bones that they were tasty. Ever since I have been hooked on various Isan fermented goodies.
Fermentation sounds a bit scary when it pertains to meat, but if done properly, it is completely safe. Lots of the salami and chorizo type meats produced in Europe are fermented, and we eat those raw. The Thais too consume raw fermented pork in the form of naem; however, these particularly fermented sausages are cooked by grilling over wood or by frying.
The fundamentals of fermentation the Thai way are to combine meat (or fish) with rice, garlic and salt and keep it at tropical space temperature level around 30 ° C. The salt avoids the meat from spoiling permitting the lactic acid bacteria to feed on the rice, fermenting the meat. The fermentation procedure makes it possible for the lactic acid bacteria to multiply, which gives the sausage its sour taste. It takes a couple of days for the process to work, depending on the temperature level.
Sai Krok Isan
- pork sausages
- 1 garlic clove peeled and finely chopped
- 1 tbsp light soy sauce
- 1 tsp Ground Coriander
- 2 tbsp Cooked Rice
- sliced green chillies
- lime juice
- Get all the active ingredients together and squeeze the sausagemeat from the sausages, simply cutting the housings (and disposing of), squeezing it out and after that combining with the garlic, soy sauce, salt and ground coriander.
- Mix everything up and include the cooked rice, and mix and make into a huge ball of sausagemeat.
- Dig up with plain flour, so you're prepared to start making brand new sausages.
- Pull off pieces of the sausagemeat and shape into little sausages. I suggest ideally we'd be squeezing them back into cases, but I don't have them, so I just formed into little fat sausage shapes.
- I prepared these in 2 parts – very first burnt in a non-stick pan in oil – and after that put onto kitchen area paper to take some of the oil out before cooking on the grill, but you could use either a pan or skillet, I don't think there's any requirement to utilize both.
- Prepare until browned and well done and gorgeous.
We hope you have enjoyed this recipe, let us know if you make any changer to the recipe to make it taste better. If you liked this recipe, you might also want to try our other recipes such as the Vietnamese Sandwich, Burger King French Toast Sticks and the Shrimp and Pork Shumai Dumplings.