Saturday, December 20, 2008

Saku Sai Muu (Topioca balls with pork filling)

Saku Sai Muu (Topioca balls with pork filling)
- 300g ( 2 cups ) tapioca pearls
- 250ml ( 1 cup ) warm water
- 30g ( 1/4 cup ) diced salted radish
- 3 coriander ( cilantro ) roots
- 4 cloves garlic
- 1/2 teaspoon whole black peppercorns
- 2 tablespoons oil
- 180g ( 1 cup ) ground pork
- 100g ( 1 cup ) diced shallots or onion
- 75g ( 1/2 cup ) palm sugar
- 60ml ( 1/4 cup ) fish sauce
- 90g ( 1/2 cup ) ground roasted peanuts
- 4 tablespoons garlic oil
- 2 1/2 litres ( 10 cups ) water
- 9 spring fresh coriander ( cilantro ) leaves
- 1 head leaf lettuce leaves separated and rinsed
- 2 tablespoons fried garlic, as garnish

Saku Sai Muu (Topioca balls with pork filling)
1. Combine the topioca and warm water in a mixing bowl and stir a wooden spoon until mixed. Knead into a soft dough. Cover with a moist cloth and set aside

2. Wash the salted radish, squeeze dry and set aside. Using a pestle and mortar, pound the coriander roots, garlic and peppercorns until fines.

3. Heat the 2 tablespoons oil over medium heat in a wok. Cook the pounded mixture until fragrant., about 3 minutes. Add the meat and keep stirring, breaking up any lumps. Add the onion and salted radish. Stir in the palm sugar and fish sauce and continue to cook until the liquid is almost evaporated. Add the peanuts. Stir until the filling mixture thickens. Remove from the heat and cool.

4. To make the balls,dip your hands in cold water. Take about 1 teaspoon tapioca dough and shape it into a small ball, then flatten it. Place 1 teaspoon filling in the centre and gather the edges up to form a ball. Repeat to use up the remaining dough and filling

5. Use the garlic oil to oil a serving platter. Bring the 2 1/2 litres ( 10 cups ) water to the boil in a large saucepan. Drop the tapioca balls into the water, about 10 pieces at a time. When they float to the surface, use a slotted spoon to scoop them out, place them on the serving platter and sprinkle with the fried garlic. Alternatively, steam the balls over high heat for 5 minutes. Serve with the lettuce leaves and fresh coriander for wrapping.

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