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

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

 

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