Thai-Chinese sausage "kun chiang"
My Thai friend, Yee, who is very expert with this dish called Kun-Chiang gave me the recipe. Thai-Chinese sausage or Kun-Chiang is also a very popular recipe among Thai group in Seattle. Whoever had this dish would love it.
-
Medium
- Ready In:
240
Minutes
- Website:
None given
Related Recipes
Edit this Recipe
Thai-Chinese sausage "kun chiang"
1 lb. ground pork
1 tsp. salt
1 tbsp. soy sauce (Golden Mountain brand)
3 tbsp. sugar
1 1/2 tbsp. Chinese cooking wine (Shing Tao brand)
3 tbsp. water
1 tbsp. Sweet Rice Wine/Cooking Sake (Kikoman brand)
Parchment paper for rolling
Mix all the ingredients well. Left covered in the refrigerator overnight to marinade the pork.
Spoon the mixture onto the paper and roll it like a log. Twist both ends
Poke 4 -5 holes on the rolled kun chiang with toothpicks.
Bake them at 185 - 190 degree for 2 - 3 hour.
Leave until cool down then keep the kun chiang in the refrigerator for whenever you're ready for it.
The pork is already cooked after the baking process but will taste way better if getting browned on the pan before serving. Serve with rice. Enjoy!
Adapted from my Thai friend, Yee. Thank You.
|
|