Meatball Kani Or Lam

Meatball Kani Or Lam

Ingredients
350 g of pork ribs cut into pieces | 100 g of pigskin | 2 tablespoons of salt | 1 piece of Sacgan (Piper interruptum Opiz) about 7 inches long | 1 teaspoon of cayenne pepper | 1/4 cup of fermented fish sauce | 2 stalks of pounded lemon grass| 10 pieces of pounded guinea pepper/chili | 9 pieces of Thai eggplant | 1 cup of ear mushroom? | 2 sweet peppers, sliced obliquely | 1 cup of chopped cow-pea? | 3 tablespoons of pounded glutinous rice | 1 1/2 cups of coccinia grandis leaf | 1 cup of sweet basil? | 1/2 cup of dill | water

Ingredient Meatball Crab Stick
50 g of ground pork? | 50 g of Crab Stick? | 1 tablespoon of pounded parsley, garlic and pepper? | 1 tablespoon of corn flour | 1/2 tablespoon of soy sauce

Direction
1. Clean pigskin then put in boiled water with salt. Reduce to low heat and cook for 20 minutes. Pour water and repeat boiling process for 2-3 times till pigskin is soften then cut into pieces.
2. Split sacgan into four parts and peel off its skin, keep only white wood inside sacgan. Put 5 cups of water into a pot and set to boil. Then add the lemon grass, chili, sacgan and pork ribs. Season with pepper and fermented fish sauce, and then cook till sacgan is softened.
3. Boil pigskin and 6 Thai eggplants till eggplant is softened. Then pound eggplant.
4. Add sweet pepper, ear mushroom, cowpea, 3 eggplants (cut into 4 pieces) and boil again. Add glutinous rice, stir and cook till soup is thickened.
5. Put in coccinia grandis leaf, eggplant (no.3) and Crab Stick ball, stir well and boil with sweet basil and dill. Serve in a bowl.

Direction
1. Mix all ingredients together except Crab Stick until sticky.
2. Insert mixed ingredients from no.1 into Crab Stick.

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