Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup water
- 1/2 teaspoon salt
- 1 pound ground pork
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup coconut milk
- 2 tablespoons vegetable oil
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Special equipment needed:
- Steamer basket
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, water, and salt. Mix until a dough forms.
2. Divide the dough into 12 equal portions and roll each into a ball.
3. Flatten each ball into a disk and set aside.
4. In a frying pan, heat the vegetable oil over medium heat.
5. Add the ground pork and cook until browned.
6. Add the red curry paste, fish sauce, and brown sugar to the pan. Stir until combined.
7. Pour in the coconut milk and stir until the mixture thickens.
8. Remove the pan from heat and stir in the chopped green onions and cilantro.
9. Take each flattened dough disk and place a spoonful of the pork filling in the center.
10. Fold the dough over the filling and pinch the edges to seal.
11. Place the filled dough balls in a steamer basket and steam for 20 minutes.
12. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steamer basket: High heat
Serving size:
- 12 pieces
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 21g
- Protein: 9g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add diced vegetables such as carrots or bell peppers to the pork filling.
- Use different types of meat for the filling such as shrimp or tofu.
Tips and tricks:
- Make sure to seal the dough tightly to prevent the filling from leaking out during steaming.
- Use a non-stick frying pan to prevent the pork filling from sticking to the pan.
- Serve with a side of sweet chili sauce for dipping.
Storage instructions:
- Store any leftover Sakhu Sai Mu with Curry Pork Filling in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the Sakhu Sai Mu for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Sakhu Sai Mu on a plate with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
Pairings:
- Thai iced tea or a cold beer
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it forms a dough.
- If the pork filling is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sakhu Sai Mu is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- Savory, spicy, and slightly sweet
Serving suggestions:
- Serve hot as an appetizer or as a main dish with a side of steamed vegetables.
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Region: Thai