(Sai Grog Chiang Mai) 4 x Lg Dried chilies,
Soak in water until soft 1/2 ts Salt
1 tb Minced lemon grass
1 ts Minced cilantro roots
1 ts Kaffir lime zest/lime zest
1/2 ts Minced galanga
2 ts Minced garlic
1 tb Minced red onions
2 c Ground pork (80-85% lean)
1 tb Minced Kaffir lime leaves
1/4 c Chopped cilantro leaves
2 tb Fish sauce
Long sausage casing, 25″ 1/4 c Salt
Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2″ thick pieces. Serve with cooked sticky rice and raw vegetables. Makes about 5 servings. From Gail Shimizu.