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Lao Sausages
Lao Sausages
I’ve only ever had frozen store bought Lao sausages. They’re pretty good. Making them homemade from scratch is light years better and really easy to do if you have a sausage stuffer. Traditionally, the sausage has lemongrass, lime leaves, shallots, chili flakes, oyster sauce, and finely chopped pieces of pig snout. I was planning to add them in, but my Asian market was out of stock if pork nose, so I omitted it. Once the bulk sausage is piped through the casings and twisted, you can grill, broil, or pan fry the links. I broiled the sausages for 8 minutes a side. They turned out just about perfect. The sausages are typically served with sticky rice and papaya salad, but I served them with some stir fried green beans.
Equipment
- food processor
- sausage stuffer
Ingredients
- 5 lbs ground pork 65% lean
- 1 cup lemongrass chopped finely in a food processor
- 1 cup lime leaves chopped finely in a food processor
- 1 cup shallots finely chopped
- 1/2 cup oyster sauce
- 1/3 cup chili flakes
- 1/4 cup salt
- sausage casings
Instructions
- Mix together all of the ingredients. Place in the refrigerator for an hour before stuffing.
- Squirt the sausage into the casings. Twist to 6”; about 1/4-1/3lb each link.
- Turn on your oven’s broiler. Place the sausages on a rack on a baking sheet lined in foil.
- Broil the sausages for 8 minutes a side. Let rest for 5 minutes before serving.
Mie Goreng
Mie Goreng
Mie goreng simply translates to “fried noodles.” The protein and vegetables are completely interchangeable. The noodles, eggs, sauce, tomatoes and green onions are not. The most important thing to do in this recipe is to prep all of the ingredients before starting the stir fry. You won’t have time to do it as you go since the fried noodles only take 10 minutes to prepare.
Ingredients
- vegetable oil
- 5 garlic cloves sliced
- 1 large shallot diced
- 3 Thai chilies finely chopped
- 1 lb sirloin tip thinly sliced into strips
- 1 cup carrots julienned
- 1 cup cabbage chopped
- 1 bunch kale chopped
- 2 large eggs beaten
- 1 lb Chinese egg noodles
- 1 large tomato cut in half; thinly sliced
- 3 green onions chopped
Sauce
- 2 tbsp kecap manis
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1/2 tbsp sesame oil
Instructions
- For a recipe as such, prep all of the ingredients before you start the stir fry. Chop your veggies. Cook your noodles. Beat the eggs. Marinate the beef in a little soy sauce. Mix all of the mie goreng sauce ingredients together.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Sear the beef for 1 minute per side. Remove from the pan.
- Add 2 more tbsp of vegetable oil. Sauté the sha, garlic, and chilies for 1 minute.
- Add in the carrots, cabbage, kale, and 1 tbsp of the sauce. Sauté for 2 minutes.
- Move the veggies to one side of the pan. Pour in the beaten eggs on the other side. Let set for 30 seconds.
- Fold the veggies over the top off the eggs and scramble.
- Add in the noodles, beef, and the sauce.
- Coat the noodles in the sauce and fry for 2 minutes.
- Turn off the heat. Stir in the tomatoes and green onions.
Indonesian-Style Chicken Satay
Indonesian-Style Chicken Satay
Chicken satays are a quick, low maintenance appetizer that can double as a meal. If eating as an appetizer, I recommend using small 8” skewers; using 2 pieces of chicken pet satay. If you are going to eat these as a main course, go all out and skewer the chicken on metal kabob skewers. I will put 4-5 pieces of chicken on each satay. You can broil or grill the satays gor 5-6 minutes a side. Serve the satays with the peanut sauce.
Equipment
- skewers
Ingredients
- 3 tbsp light soy sauce
- 3 tbsp tomato sauce
- 1 tbsp peanut oil
- 3 garlic cloves minced
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 lbs boneless skinless chicken breasts cut into 1/2” thick strips
Peanut Sauce
- 1 tbsp vegetable oil
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 1 cup water
- 1/2 cup chunky peanut butter
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Skewer up the chicken on metal skewers. Place of a broiling rack.
- Broil for 5-6 minutes per side.
Peanut Sauce
- Heat up vegetable oil in a small pot over medium heat. Sauté the onions and garlic for 3 minutes. Add in the peanut butter, water, soy sauce, and sugar.
- Simmer for 5 minutes. Stir in the lemon juice and take off the heat.
