Thailand
Saku sai moo
Sabudana goes to Bangkok and comes back wearing a sweet, peppery pork filling.
75 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original480kcalsame
11 gproteinsame
3 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the sabudana once. Add the hot water a little at a time, mixing and kneading, until it holds together as a tacky dough. Cover and rest 20 minutes.
- 2Pound half the garlic with the coriander stems and pepper. Fry with the shallots in 1 tbsp oil, add the pork and cook until no pink remains.
- 3Add the radish, palm sugar and fish sauce and cook, stirring, until dark and sticky, about 8 minutes. Stir in the peanuts and cool. Roll into 24 small balls.
- 4Flatten a spoon of sago dough in your palm, set a filling ball in the middle, close it up and roll smooth.
- 5Steam on an oiled tray over boiling water for 15 to 20 minutes.
- 6Fry the remaining garlic, sliced, in the remaining oil until golden. Spoon over the dumplings. Serve with lettuce leaves, chillies and coriander leaves.
Serve it like this
Serve on lettuce leaves with fried garlic on top and whole chillies and coriander on the side.