Coconut sausage fried eel Dong Thap

Rim has for coconut: This is the favorite food of the people of the Plain of Reeds. Has for a specific flavor of coconut milk, onions and peanuts, pineapple, fat is very appealing. To cooking sausage eel, we must first make the dead eel ash or clean plucking bran oil, each intestine and bring clean. Using a sharp knife cut the meat in the neck that does not break away eel eel skin, make sure the skin is linked from head to tail. Eel meat chopped and mixed with lean meats, mushrooms, cellophane noodles was chopped with spices, sugar, fish sauce, pepper skull to grain. Using a small spoon and stir the mixture with minced pork ladled into a full body skin was stripped earlier eels such as pork sausage, sausage dogs. Don finished meat raw eel circle took place in a pot onion peeling off the shell silk board, heads cut into quarters if they are small act, or eight if the act to put on. Pour coconut milk and then north up submerged body eels kitchen to fire olive Riu. When the coconut milk to boil a few turns, the spicy, sugar, fish sauce to taste, then pick up the disc to draw borders pounding peanuts sprinkled on top. Try the eel dish rim coconut sausage served with bread or cobble together with alcohol, that result is great food that you eat it hard to forget.

Posted in: southern cuisine