Name: Sai Krok Isan (Thai - Appetizer )
Cuisine: Thai
Ingredients: Ground pork - 500g (500g); Sticky rice - 50g (50g); Garlic - 6 cloves (6 cloves); Lemongrass - 2 stalks (2 stalks); Kaffir lime leaves - 5 leaves (5 leaves); Shallots - 2 (2); Fish sauce - 1 tbsp (1 tbsp); Salt - 1 tsp (1 tsp); Black pepper - 1 tsp (1 tsp); Casing - As needed (As needed); Step No - Instruction (Instruction)

Menu: Different Food Styles or browse Other Thai Recipes

Sai Krok Isan (Thai - Appetizer) Recipe

Sai Krok Isan is a traditional Thai fermented sausage appetizer originating from the northeastern region of Thailand. The sausage is made from a mixture of ground pork, garlic, sticky rice, herbs, and spices, which is then stuffed into natural casings and fermented for a period of time to develop its unique flavor profile. Sai Krok Isan is typically grilled or pan-fried before serving, and it is enjoyed with fresh vegetables and chili dipping sauce.

Ingredients:

Ground pork - 1.1 pounds (500g)
Sticky rice - ⅕ cup (50g)
Garlic - 6 cloves
Lemongrass - 2 stalks
Kaffir lime leaves - 5 leaves
Shallots - 2
Fish sauce - 1 tbsp
Salt - 1 tsp
Black pepper - 1 tsp
Casing - As needed
Step No - (Instruction)

Instructions

Soak the sticky rice in water for at least 3 hours. Drain and pound in a mortar and pestle until it becomes a coarse powder.
In a mixing bowl, combine ground pork, pounded sticky rice, minced garlic, chopped lemongrass, thinly sliced Kaffir lime leaves, finely chopped shallots, fish sauce, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Stuff the mixture into natural casings, making sure to avoid air pockets. Tie off the ends of the casings and prick any air bubbles with a needle.
Ferment the sausages at room temperature for 24-48 hours, or until they develop a slightly sour aroma.
Grill or pan-fry the sausages until they are fully cooked, browned and crispy on the outside.
Serve the Sai Krok Isan with fresh vegetables and chili dipping sauce on the side. Enjoy as an appetizer or snack.

More Thai Recipes

Pad Sator Moo

Stir-fried pork with stink beans (sator), chili peppers, garlic, and shrimp paste. Pad Sator Moo offers a unique and pungent flavor, with the stink beans adding a distinct taste and texture to the dish.

Khao Soi Gai

Northern Thai curry noodle soup made with egg noodles, tender chicken, and a rich coconut curry broth. Khao Soi Gai is garnished with crispy noodles, pickled mustard greens, and shallots, providing a combination of textures and flavors.

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Kao Pad Pu

Kao Pad Pu is a delicious crab fried rice dish. It is made by stir-frying rice with crab meat, eggs, onions, garlic, and soy sauce. The succulent crab meat adds a delicate sweetness to the savory fried rice, making it a flavorful and satisfying main course.

Pad Talay Nam Prik Pao

Pad Talay Nam Prik Pao is a spicy stir-fried seafood dish made with a variety of seafood such as shrimp, squid, and mussels, stir-fried with Thai chili jam (Nam Prik Pao), garlic, and vegetables. The dish offers a delightful combination of flavors, with a spicy and savory taste that enhances the freshness of the seafood.

Khao Mok Gai

Khao Mok Gai is a Thai version of chicken biryani. It features fragrant and flavorful yellow rice cooked with chicken, a blend of spices, and served with a side of cucumber salad. The dish has a rich aroma and offers a delightful combination of tender chicken and aromatic rice.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Pad Makeua Yao

Pad Makeua Yao is a stir-fried dish made with grilled or roasted eggplant, garlic, chili, and soy sauce. The smoky flavors of the eggplant combined with the savory and spicy seasonings create a tasty and satisfying dish that pairs well with steamed rice.

Fancy Something Else?

Beef and Broccoli

Tender beef slices stir-fried with broccoli florets in a savory sauce. It's a popular and nutritious dish often served with steamed rice.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Ziti alla Genovese

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Pâté en Croûte

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.

Sai Krok Isan