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                       VEGETABLE SAUSAGE (HOY JAW)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Thai
                Vegetarian                       Meats
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Flour
   2       tb           -Water
   1       t            Coarsely chopped garlic
   1       t            Coriander root
                        -- (coarsely chopped)
   1       t            Whole black peppercorns
   2       tb           Oil
   2       oz           Taro -- peeled
                        -- and coarsely chopped
   1                    Carrot (more if desired)
                        -- coarsely chopped
     1/2   c            Water chestnuts
                        -- coarsely chopped
   2       oz           Pre-soaked Chinese mushrooms
                        -- coarsely chopped
     1/2   c            Beansprouts -- coarsly chopped
   2       tb           Light soy sauce
   1       t            Sugar
   3       lg           Beancurd sheets
                        Oil -- for deep-frying
                        -----TO GARNISH-----
                        Lettuce
                        Mint leaves

  Mix the flour and water to form a paste and set aside.
  In a mortar pound together the garlic, coriander root
  and peppercorns to form a paste.  Heat the oil and
  briefly fry the garlic paste, then add all the
  remaining ingredients down to and including the sugar,
  stirring constantly.  Add the flour and water paste
  and stir to thicken.  Remove from the heat and leave
  to cool.
  
  Drain the beancurd sheets and spread out on a flat
  surface.  Place a line of the cooled filling along one
  edge of each sheet and roll to form a long sausage.
  Place the 3 sausages in a steamer and steam for 15
  minutes. Remove and leave to cool.
  
  When ready to serve, deep-fry the sausages until
  golden brown, drain and slice into 1/4-inch (6 mm)
  rounds and serve on a bed of lettuce and mint leaves
  with Plum Sauce.
  
  Vatcharin Bhumichitr "Thai Vegetarian Cooking"
 


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