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Nam Khao is a salad dish in Lao cuisine prepared using Lao fermented pork sausage, rice, coconut, peanuts, mint, cilantro, fish sauce, and lemon juice. [15] Naem and rice are formed into balls, deep-fried, and then served broken atop the various ingredients. [16]
Sai krok Esan (Thai: ไส้กรอกอีสาน, pronounced [sâj krɔ̀ːk ʔīːsǎːn]) is a fermented sausage originating from northeastern provinces of Thailand. [1] It is made with pork and rice , and typically eaten as a snack served with bird's eye chilis , raw cabbage , and sliced ginger . [ 1 ]
Tré is a fermented pork product found in Da Nang and Central Vietnam, and is traditionally eaten during festivals, including Tết. [3] [4] Unlike nem chua, tré is made with shredded slices of pork meat, including the ears and skin, combined with galangal, garlic, chili, toasted rice powder, and other spices, before it is wrapped in leaves and fermented for 3 to 4 days.
Chinese sausage is a generic term referring to the many different types of sausages originating in China.The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong, simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung).
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
Hmong sausage (Hmong: nyhuv ntxwm hmoob [2]) is a long thick pork sausage from Hmong culture seasoned with herbs like lemongrass and Thai chili pepper. The sausage is popular during Hmong New Year celebrations. The exact recipe varies depending on factors such as clan and individual immigration background.
Grilled, fermented pork and sticky rice sausage, originally from the Isan region of Thailand. It can be shaped like a sausage as in the image, or as round balls . It is also often eaten as a snack at festivals and fairs, and served together with sliced ginger, bird's eye chili peppers, and raw cabbage.
Sai oua, sometimes also known as Laotian sausage (Lao: ໄສ້ອັ່ວ, pronounced, also sai ua: Thai: ไส้อั่ว, Lao: ໄສ້ອົ່ວ, pronounced [sâj ʔùa]), refers to a popular type of sausage made in Laos, Myanmar, and Thailand, especially northern Thailand, and northern Laos, from coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves ...