Ingredients

Ingredients for sausage
Pork intestines                              200 grams
Minced pork                                 300 grams 
Firm pork fat, cut into small cubes     40 grams
Ground roasted peanuts                  2 cups
Thick coconut milk                          ½ cup
Egg                                             1 egg
Roasted curry paste                        1 tablespoon
Flower of salt                                 ½ teaspoon
Coconut sugar                               1 tablespoon
Vegetable oil                                 1 tablespoon  
Salt, tapioca flour, and vinegar (for cleaning intestines)

Ingredients for shredded fish
Grilled snakehead fish meat.             1 cup
Ground roasted rice                        1 cup
Thin strip cut-boiled pork skin.          1 cup
Roughly ground roasted peanuts.      ½ cup
Shredded coconut                          ½ cup
Thinly sliced ​​pickled garlic.               2 tablespoons 
Thai chilies                                    10 chilies
Sliced ​​shallots                                2 tablespoons 
Thinly sliced bitter ​​orange peel         1 tablespoon
Finely pound young galangal            1 tablespoon
Bitter orange juice                          2 tablespoons
Pickled garlic juice                          ½ cup
Palm sugar                                    2 tablespoons
Lime juice                                     2 tablespoons
Flower of salt                                 ¼ teaspoon

Directions for making and cooking sausage

  1. Clean the pork intestines by using chopsticks to push the intestines inside out. Rub the intestines with salt, cornstarch, and vinegar, then rinse thoroughly and allow them to dry.
  2. Combine minced pork, firm pork fat, curry paste, roasted peanuts, eggs, thick coconut milk, coconut sugar, and flower of salt together.
  3. Stuff the pork intestines with the mixture, tie both ends of the intestine tightly, and use a sharp stick to poke out the air to make the sausage round. This way, the sausage will not break when grilling. After that, rub vegetable oil all over the sausage. Grill the sausage over medium-low heat for about 45 minutes until cooked.

Directions for cooking shredded fish

  1. Prepare the sauce by mixing the pickled garlic juice, bitter orange juice, lime juice, sugar, salt and young galangal. together.
  2. Slowly add the sauce into the ground roasted rice. Mix well and let it sit for 20 minutes to allow the ground roasted rice to puff up.
  3. Add pork skin, roasted peanuts, shredded coconut and fish meat. Mix all ingredients together. Then add pickled garlic, shallots, bitter orange peel and mix well.
    Arrange on a plate and garnish beautifully.

The food characteristics: It is a snack with a well-balanced flavor. The shredded fish (Pla Naem) has a soft, fluffy texture, complemented by a sweet and sour taste that pairs perfectly with the sausage

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