Dear all,
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.
Thanks
Tevy Larsen
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.
thank you for the recipe. I'm looking forward to making this tomorrow. one thing i will do different to your recipe is that I'll freeze the sausages straight away because my husband wont touch it if i leave it out for a few hours ..i hope that wont change the taste too much
ReplyDeleteHi khmouy Srey
ReplyDeletemost of American people won't eat food left outside, my husband the same way but if you can keep it in the fridge side instead of freezer because the meat need to turn sour for a few days and I been doing that in the fridge instead of put it right away in the freezer and it is safe to eat. I live in Seattle and there is no sun here it is too cold to leave food outside. Have fun making them.
hi, its already in the freezer :( i fried some before i put the rest in the freezer and it tasted so good! :) I will be making some more next week and do what you suggest to make it sour ..thank you again :)
ReplyDeleteI'm very excited to try out this recipe. I live in Alaska so it's expensive to ship it up here. Hopefully it will be fine just going into the fridge. I don't have anywhere to dry it. My cats will try to eat it.
ReplyDeleteYes Alaska is difficult to find khmer food. I used to live in Juneau for few years and was hungry for my food. If you can fan dry for a day then keep in the fridge it will sour fast. Do use some pork or beef fat in it or pork belly or else the sausage will be too dried to eat. Have fun making them.
ReplyDeleteOnce in the fridge, should the twa ko be kept in an air tight container or should I keep the lid loose a little bit so that there isnt too much moisture?
ReplyDeleteHi Sovan, I lay it on the tray if you put in the air tight container keep it in the freezer instead and take it out when you ready to cook. The reason i lay it in the refrigerator is to dry it a bit more, but sometime I just put it all in the Ziploc bag and keep it the freezer instead.
ReplyDeleteThank you. I cooked some and they were really good. I cant wait to make more and dry them outside once summer comes to New England :) Thank you for sharing your recipes!
ReplyDeleteCan I use a dehydrator to dry them?
ReplyDeleteyes you can use dehydrator to dry them. I used fan and food dehydrator all the time.
ReplyDeleteHello
ReplyDeleteHow long do you usually put in dehydrator and can I use dried galangal powder instead of fresh?
just put it for a day. you can use powder galangal instead of fresh one but the taste will be a bit different.
DeleteI find it difficult to suitable sausage casings in my country as I am Muslim. Can I use cling film to wrap the filling into sausage shapes?
ReplyDeleteyes you can but when you cook remove the wrap out.
ReplyDeleteThanks.
DeleteWhat does the “T” stands for? Teaspoon or tablespoon?
ReplyDeleteHi what kind peppers
ReplyDeleteHi what kind peppers
ReplyDelete