"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 07-23-2014, 10:00 AM   #11
Assistant Cook
sourdoughsweetgirl's Avatar
Join Date: Jul 2014
Location: Gothenburg
Posts: 12
Originally Posted by Zagut View Post
This would be really helpful for those of us who are drooling over these sausages and are interested in Thai cuisine.

Nice pictures. But they make me hungry.

When you say "Let Dry", Please go a bit further as to the process and ingredients. You didn't mention any salts ,acids, or temperatures involved and I would be concerned about food safety aspect with the drying of raw meats.
Let dry in room temperature for one day and then put in refrigerator or grill immediately! If not eaten within three days, I would suggest to freeze it.

Sourdoughsweetgirl where I learn the basics and talk about my experiences.
sourdoughsweetgirl is offline   Reply With Quote
Old 07-23-2014, 10:02 AM   #12
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,963
Originally Posted by CraigC View Post
Thanks for that Steve. I will be picking up a Kaffir lime tree in the next few days. No more frozen leaves. Now if I could find fresh galangal.
Our local Thai market sells fresh galangal, as well as fresh kaffir leaves. Or at least they do during the warmer months. I'd be surprised if you couldn't find them there.

Steve Kroll is offline   Reply With Quote
Old 07-23-2014, 10:28 AM   #13
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 5,468
Originally Posted by Steve Kroll View Post
Our local Thai market sells fresh galangal, as well as fresh kaffir leaves. Or at least they do during the warmer months. I'd be surprised if you couldn't find them there.
We don't have a Thai specific market and the local Asians only carry frozen. Bummer.

If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote

recipe, sage, sausage

Thai sausages, Isaan-style (ไส้กรอกอีสาน) Me and my mom made some Thai sausages, Isaan-style. Isaan is a region in northeastern Thailand with different food and dialect, and that's where we come from. Unfortunately I don't have the exact ratios (seriously I've never seen anyone Thai use exact measurements when cooking) but in these sausages we had garlic, porkbelly and already cooked rice. Just mix, stuff the sausages and let dry! These smell really good and taste the best when grilled. I don't have a picture of them cooked, but just google "ไส้กรอกอีสาน" and you'll find it! [IMG]https://sourdoughsweetgirl.files.wordpress.com/2014/07/33.png[/IMG] [IMG]https://sourdoughsweetgirl.files.wordpress.com/2014/07/42.png[/IMG] [IMG]https://sourdoughsweetgirl.files.wordpress.com/2014/07/14.png[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:44 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.