Cambodian Fermented Sausage Khmer called Twa Koh ត្វាគោ скачать в хорошем качестве

Cambodian Fermented Sausage Khmer called Twa Koh ត្វាគោ

Cambodian Fermented Beef Sausage Khmer called Twa Koh (ត្វាគោ) Ingredients: 10 lbs beef brisket. 2 cups ground fresh Galangal root. 1 cup chopped fresh garlic. 4 or more habaneros pepper. 1 cup brown sugar. 1 cup oyster sauce. 2 tbsp salt. 1 tbsp white or black pepper. 1 tsp msg optional. 2 tbsp red chili pepper powder . 2 tbsp white wine vinegar. 2 tbsp fish sauce. 2 cups cooked rice. Mix to combine. Let’s the meat rest in refrigerator for at least 30 minutes before stuffing. 👉 Prepare: Clean and wash sausage casings with vinegar and water to get rid of salt. 👉 Prepare: cotton twine for to tight the sausage. Note: Air dried sausages for two to three days to ferment to make it sour. Cook accordingly . -Shelf life storage: In refrigerator 7 days. In freezer 3 months. Sovanna’s Cooking and recipe