Thursday, January 12, 2012
Cambodian Sausage (Twa Ko)
As you try to make and enjoy the Twa Ko or Twa Ko kroeung recipe, please note that there is no Twa Ko recipe on line anywhere. I would like to ask that you only make it for families and friends to enjoy, but not for sell. Be honest and let us enjoy sharing and serving others without cost. Have fun making them.
3 1/2 lbs of beef or pork with 25% fat cut to small pieces
you can also use pork belly it will give enough fat for the sausage.
1 cup of left over rice
1/2 cup of minced galangal
1/2 cup of minced garlic
3 to 4 T of oyster sauce
1 T of chilies for spicy twa ko (optional)
3 T of fish sauce
1 pg of Nam powder (use the clear bag inside also)
1 pg of Chinese BBQ pork seasoning (some have 2 pkg in one envelope)
this will make the twa ko red color and sweet.
Pork casing (wash the outside and inside real good because it has salt in it.)
Mix everything together (except the rice), then add the rice last so the rice won’t stick.
You can use regular rice or sticky rice.
Stuff the twa ko in the casing and twist into small links. I put on the rack and fan dry for few hours or dry under the sun. Twa Ko can be kept in the freezer for later use.