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
.......lolz................
Cheers !
doesn't look very nice tho..
ReplyDeleteEwwww..Wanted to try but phobia after kgboy caught food poisoning..Heheh..anyway congrats Papa to be..
ReplyDelete"Please be extra careful as it STINKS........of spoilt meat."
ReplyDelete*With both palms held up* Okayyy, I'll take your word that it tastes good. O.o"
lolz......guess its kinda hard to swallow that. my guts are trained duringmy stints in Saigon....tough ...chuckle!
ReplyDeleteYeek! sounds like something they serve on Fear Factor! Did anyone faint when the little wraps unfolded? he he he
ReplyDeleteI might be able to stomach it but don't think my hubby's delicate stomach can. LOL!
ReplyDeleteaudrey - i wasnt there...dont think so though..
ReplyDeletevien - loads of ppl cant...chuckle !
Raw meat marinated in room temperature for two days!!!! I can't imagine what will be the outcome!
ReplyDeletebet you didn't know how it was made before you took your first bite.. ignornance being bliss... with fermented cooked rice, almost like making chinese rice wine (maybe that's the trick to get rid of the harmful bacteria)!
ReplyDeleteprecious , i think cath is right...believe the rice helps....
ReplyDeletehi, i LOVE the flavour of fermented foods so i stand intrigued and unafriad - this looks delicious to me!
ReplyDeleteSometimes you can replace lard with vegetable shortening - even used applesauce as a substitute for lard in some tamales, they didn’t turn out too bad...
ReplyDeletej, despite it's name - its really delish especially eaten with the correct condiments
ReplyDeletephosgene - thanx for the tips
don - raw ? eeeeaaaawwwwww....
hmmm....where abt u get that from ?
ReplyDeletethit khong ?
Eh, I posted that day, didn't appear one? I said that I thought you were going to say you use "foo yue" to deep fry the meat when you wrote fermented and when I saw the picture before reading.
ReplyDeleteThanks.
ReplyDeleteI have been searching how to make this "fermented pork".
When I was living in Burma my mother used to make this, using meat from a pig's head including ears, but I couldn't remember how. Cooked as Burmese curry with pounded soaked dried chillies, onions, garlic,a little bit of ginger and few drops of fish sauce it tastes gorgeous !
Goes very well with steamed rice !!
Thanks again.