I had this for lunch today when I joined the local Siamese and the 3 chefs from Bangkok for lunch. Indeed , I do join them occasionally as they always prepare home cook style meal.
I saw this pork cake " Chi Yoke Phneng " and I digged into it. Then they tell me , its better for me to taste it first as it will be kinda sour. Sour ? That piques my curiousity. Grab a bite and it was absolute delish. A little sourish and then they tell me how they make it.
If you want to try, here's the recipe.
Minced Pork - 400 gm
Lard - 100 gm ( i dont know what to replace this with ) anyone ?
garlic - 100 gm
chilli padi - 30 gm
cooked rice - 75 gm - mashed
rough sugar - 2 teaspoon
fish sauce - 3 dessert spoon
salt and pepper - to taste about 1/4 teaspoon each.
mixed them well. divide into 4 portion and wrapped them up with cling wrap. flatten them. let them ferment in room temperature for 2 days and then continut to ferment for another day in chiller.
Now, when removing the wrapper - Please be extra careful as it STINKS........of spoilt meat. It does......anyway, once removed, deep fried the meat.
Drain and served with spring onion ( cut into 1 1/2 inches in length ), sliced garlic, ginger cube ( of abt 1 cm ) and coriander leaves.
I dont know about you but it is delish.............
dare you to try
Posted by FooDcrazEE Labels: Foodcrazee cooks