Скачать или смотреть Cambodian Fermented Sausage Khmer called Twa Koh ត្វាគោ

Cambodian Fermented Beef Sausage Khmer called Twa Koh
(ត្វាគោ)
Ingredients:
10 lbs beef brisket.
2 cups ground fresh Galangal root.
1 cup chopped fresh garlic.
4 or more habaneros pepper.
1 cup brown sugar.
1 cup oyster sauce.
2 tbsp salt.
1 tbsp white or black pepper.
1 tsp msg optional.
2 tbsp red chili pepper powder .
2 tbsp white wine vinegar.
2 tbsp fish sauce.
2 cups cooked rice.
Mix to combine.
Let’s the meat rest in refrigerator for at least 30 minutes before stuffing.
👉 Prepare:
Clean and wash sausage casings with vinegar and water to get rid of salt.
👉 Prepare: cotton twine for to tight the sausage.
Note:
Air dried sausages for two to three days to ferment to make it sour.
Cook accordingly .
-Shelf life storage:
In refrigerator 7 days.
In freezer 3 months.

Sovanna’s Cooking
and recipe