Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.


2013-02-22-13-44-37_p1100178_thai-cookery-blog.jpg  Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.ready for serving

Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

ready for serving

2

Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

Serve for lunch or as a snack. - for two people

In Thailand these might be sold by a street vendor, or the local fresh food market.

Serve with coriander leaves, vegetables, garnish with hot peppers

3

Ingredients: Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

Ingredients:

Tapioca perl 150 grams

Minced pork 120 grams

Shallot onions, 5 sliced

garlic 2 cloves, chopped to fry in two tablespoons of oil

Garlic 2 cloves to mix with coriander and pepper

Peanuts  50 grams, roasted, then crushed 

Preserved turnip, 30 grams soak in water to remove salt

Palm sugar or sugar 3 tablespoons 

Salt to taste of 2 drops fish sauce as you like

peppercorns 10

coriander 10 seeds 

 

4

Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

Instructions:

Put the tapioca in enough water to cover - not to float -  for 20 minutes

Fry the 2 crushed cloves of garlic in olive oil until it turns yellow -gentle heat. Keep half the oil to roll the filled balls of tapioca at the end. Move the fried garlic and half the oil to a separate bowl.

Crush the pepper and coriander seed together with another two cloves of garlic in the mortar.

Fry the pepper and coriander paste with half of the oil in the pan. Add the shallots and fry till soft, Add the preserved turnip and fry till cooked, then add the minced pork and add the sugar, salt to taste. Fry unitl it is dry.

Add the crushed peanuts to the pan and continue to fry over a gentle heat. It should stick into small balls.

Now take the tapioca which should have absorbed the water. Knead it gently together, but not so much as to break up the balls. Take a lump in your hand and flatten it out into a circle, then put a lump of filling in the middle and fold the tapioca to completely cover it.

The edges of the tapioca should seal together into a ball.

You can place each ball in a circle of oiled banana leaf - or greased paper

Place in the hot steamer for 20 minutes and cover until cooked

Roll the cooked tapioca balls in the cooked garlic before serving

 

 


2013-02-22-12-14-47_p1100167_thai-cookery-blog.jpg  Top left, crushed peanuts, chopped shallots and chopped preserved turnipIn the moratr the crushed pepper, seeds and garlic.Bottom left, cooked garlic. Square pot - palm sugar

Top left, crushed peanuts, chopped shallots and chopped preserved turnip

In the moratr the crushed pepper, seeds and garlic.

Bottom left, cooked garlic. Square pot - palm sugar


2013-02-22-12-15-04_p1100168_thai-cookery-blog.jpg  Perl tapioca

Perl tapioca

Perl tapioca


2013-02-22-12-19-39_p1100170_thai-cookery-blog.jpg  Soaked tapioca

Soaked tapioca

Soaked tapioca


2013-02-22-12-37-49_p1100171_thai-cookery-blog.jpg  Cooked filling

Cooked filling

Cooked filling


2013-02-22-12-53-54_p1100173_thai-cookery-blog.jpg  Flatten the tapioca in your hand

Flatten the tapioca in your hand

Flatten the tapioca in your hand


2013-02-22-12-53-45_p1100172_thai-cookery-blog.jpg  Tapioca pork balls before cooking

Tapioca pork balls before cooking

Tapioca pork balls before cooking


2013-02-22-13-42-38_p1100174_thai-cookery-blog.jpg  Tapioca pork balls in the steamer

Tapioca pork balls in the steamer

Tapioca pork balls in the steamer


2013-02-22-13-44-37_p1100178_thai-cookery-blog.jpg  Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.ready for serving

Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

Thai tapioca buns with minced pork, roasted peanuts and preserved turnip. Saku sai moo.

ready for serving