Roza Sour Soup with MoringaRecipe by ROZA
Tapioca Balls with Pork Filling
If tallk about the menu of Thai snacks that makes many people satisfied, it must be "Tapioca Balls with Pork Filling" with both the good chewiness of the sago pellets and the deliciousness of the fillings. Today, I have the menu “Roza...Tapioca Balls with Pork Filling” containing the fillings made from mackerel to show the charm of making the food.
– 2 measuring cups of sago pellets
– 2 tablespoons of peanut powder
– 1 can of Roza canned fish
– 1 teaspoon of garlic
– 1 teaspoon of pepper
– 1 teaspoon of coriander root
– 1 tablespoon of palm sugar
– 1 teaspoon of 40% less sodium soy sauce
– 1 teaspoon of fish sauce
– Coriander for sprinkling
– Chilli peppers for sprinkling
First, let’s prepare sago first by washing the sago pellets in water thoroughly and then sprinkling them with water and leave for 5 minutes.
In the meantime, Heat the pan with low heat. When the oil is hot, add the pounded garlic, pepper, and coriander root, and fry them until fragrant, and followed by the peanut powder. Add the only canned fish without fishbones into it and season with fish sauce, soy sauce, and palm sugar. Stir all the ingredients until the sago filling is dry and scoop up on the plate and set aside.
When the fillings are cooled, wrap sago by bringing the fillings to form a round ball in size of a baht coin. Then knead the rested sago until the sago pellets are well blended. Wrap the fillings into bite-sized circles and put them into the water. When the water boils, place the banana leaves on a container shelf and apply a little oil on the banana leaves.
Put the finished sagos down on the plate and cover for 15 minutes. If they are clear, then cooked. Scoop up the plate and garnish with fried garlic, coriander, and chili peppers to be colorful and appetizing.
Roza rice vermicelli with northern thai pork curryRecipe by ROZA