Wednesday, 14 February 2007
Sago Ball with Pork Filling
- 1 cup small topioca pellets (Sago)
- 1/2 cup finely chopped pork
- 1/2 cup hot water
- 1 or 2 coriander roots
- 1/4 tsp peper
- 3-4 garlic cloves
- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 1/2 cup ground peanuts
- 3 tbsp fried garlic (for topping)
- Fresh vegetables, e.g. lettuce and coriander
- Hot chillies
1. clean topioca pellets or Sago. Adding boilling water a little bit at the time, knead knead until soft (if you find to hot for your hand, you can use the wooden spoon) Then let stand for a hour. Then you can form into balls.
2. Put corainder root, garlic and pepper into the mortar and pound until mixed. Heat the oil the pan, fry the coriander roots mixed until fragrant. Add pork and fry until done, adding palm sugar and fish sauce to obtain sweet and salty teste, continue frying until dry, then add ground peanuts and mix in. Scoop out from the pan leave it cool.
3. Flatten out the topioca ball in your hand or onto thin sheet, place 1 tsp filling on the topioca and wrap up the filling become a ball. Line steamer tray with banana leaf, brush with cooking oil and place the ball on the leaf ( to prevent the ball stick to the tray). Steam for 15 minutes and remove from steamer, and sprinkle with fried garlic.
4. Serve with fresh vegetables and hot chillies.