saku sai mu - tapioca pork balls
In Thai the word for tapioca is saku (sago).
one and half cups of tapioca pellets
1 cup finely chopped pork
1 teaspoon coriander (cilantro) root, finely chopped
1 tablespoon minced garlic
3 tablespoons of lard
3 tablespoon of palm sugar
3 tablespoon of fish sauce
1 cup chopped shallots (purple onion)
half a cup freshly toasted peanuts, crushed
3 tablespoon of crispy fried garlic
1 teaspoon of freshly ground black pepper
clean the tapioca pellets, add a little hot water and knead until soft,
then soak for about an hour
stir fry the coriander root, add the pork and fry until cooked through.
adding the sugar and fish sauce, tasting for a flavor balance. Add the
shallots, then continue cooking until the mixture is dry. Add the
peanuts, stir till warmed through, then remove from the wok.
Flattent the tapioca balls into a thin sheet, place the filling, a
teaspoon at a time on the sheet, and wrap with the tapioca sheet.
Line a steamer with banana leaves and brush with oil (you can use
parchment paper if you don't have banana leaves), place the balls on the
sheet, keeping them seperate, and steam for about 15 minutes.
Place the cooked balls on a serving platter, garnish with the crispy
garlic, slivered red and green chilis, and acccompany with a platter of
Special thanks to - Muoi Khuntilanont.