Sakhoo Sai Moo
This is my second menu with The Oriental Thai Cooking School - Sakhoo Sai Moo. Tapioca Balls is one of our appetizer before we learned another recipes. It was really yummy and you can also try this Tapioca Balls and used the recipes from the mandarin oriental Bangkok. The taste is savory with fried garlic at the top and delicious with pork filled inside, can you imagine how it feels if i filled the tapioca balls with grilled pork. well, it time for you to cook, you can choose and filling the balls with anything you likes such as a chicken or seafood! How to make it? it easy, you can following this step by step.. enjoy :)
Ingredients
12 grams (1 tablespoon) soybean oil
20 grams (2 tablespoons) garlic, finely chopped
5 grams (1 tablespoon) coriander roots, finely chopped
50 grams (½ cup) minced
Pork
30 grams ( ¼ cup) onion,
coarsely chopped
50 grams ( ½ cup) salted
daikon
10 grams (1 tablespoon) fish sauce
10 grams (1 tablespoon) fish sauce
40 grams (3 tablespoon) palm sugar
30 grams ( ¼ cup) ground
roasted peanuts
2 grams (1 teaspoon) ground
white pepper
100 grams (1 cup) tapioca pearls,
rinsed and drained
100 grams ( ½ cup) hot water
10 grams (2 tablespoons) crips fried garlic
As needed lettuce,
coriander and bird’s eye chillies
Preparations;
1. Heat
the oil in a wok then sauce the garlic and coriander roots. Add the pork and
keep stirring to break any lump, then add the onion To cook until soft.
2. Add
salted daikon and flavor with fish sauce and palm sugar. Keep stir-frying until
fairly dry, then add the peanuts and white pepper. Remove from the heat and let
cool.
3. Rinse
the tapioca pearls through a stainer. Transfer to a mixing bowl and gradually
add hot water. Stir well with a wooden spatula then keep wrapped so that it
won’t dry out.
4. Form
the tapioca dough from above into a ball of 1 ½ inches in diameter and flatten
it. Place a rounded teaspoons of the filling mixture in the centre. Gather
edges to form a ball again. Repeat until all the dough is used up.
5. Poach
the tapioca balls in hot water for about 2-3 minutes. Remove from the heat. Sprinkle with crips fried
garlic and serve with lettuce, coriander and bird’s eye chillies.
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