- Hello everyone! 🤗 Today I prepared a snack and I’m sharing the steps here. It’s a dish I really enjoy making and eating. That is The Sago Pearls with Minced Pork Filling. This time, I added a colorful twist by adding color during the preparation of the sago pearls. I originally intended to use natural colors, but I didn't have any prepared, so I used food coloring instead. If you try this recipe, you can use natural colorings as you like. It might add some aroma too.
INGREDIENTS
- 200 grams of small sago pearls
- 150 grams of minced pork
- 150 grams of finely chopped sweet preserved radish
- 100 grams of roasted crushed peanuts
- 100 grams of coconut sugar
- 1 tablespoon of light soy sauce
- 50 grams of sliced shallots
- 30 grams of coarsely chopped garlic
- Vegetable oil
- 2 tablespoons of finely pounded coriander root, garlic, and white pepper (known in Thai as Sam Kloe)
PROCEDURE
Preparing the sago pearls
- Today I'm making four colors: green, blue, red, and orange, using food coloring. I divided the sago pearls equally into four bowls. I added clean water to cover the pearls, dropped food coloring into each bowl (one color per bowl), stirred to dissolve the color evenly, and then let them soak until the pearls expanded and absorbed the colored water. About 15 minutes was enough. When time was up, I drained the water and set the different colors aside separately.
Preparing the Fried garlic
- Another thing that enhances both the aroma and flavor of my snack is fried garlic. I made it by placing a pan on the stove, adding vegetable oil, and turning the heat to low. I added bruised garlic cloves and fried them until golden and fragrant. Then, I separated the oil and the fried garlic, setting them aside.
Preparing the Filling
I used the same pan. I placed it on the stove, added a little of the garlic-infused oil, and turned the heat to medium. I added the Sam Kloe (pounded coriander root, garlic, pepper) and stir-fried until fragrant and slightly golden.
Then, I added the sliced shallots and stir-fried until the shallots were cooked and fragrant.
- Next, I added the minced pork and stir-fried until the pork started to cook through. Then, I added the finely chopped sweet preserved radish and stir-fried everything together until well combined and fully cooked.
- I seasoned with just two things, coconut sugar and light soy sauce. I stir-fried until the sugar dissolved and everything was well combined. Then, I added the roasted crushed peanuts, stir-fried until combined, and the mixture started to dry out.
- I turned off the heat, transferred the filling to a bowl, and let it cool.
- I shaped the filling into small round balls according to the quantity needed. The remaining filling can be stored in a container and kept in the refrigerator for up to a week.
Assembling the Dumplings
- I took about 1 tablespoon of the drained sago pearls and spread them out. I placed a ball of filling in the center and wrapped the tapioca pearls around it to enclose the filling completely. I gently rolled it into a round shape
And placed it in the steaming container. I lined the steamer with banana leaves that I had brushed with the garlic-infused oil to prevent the dumplings from sticking.
After assembling the desired number, I brushed each one with the garlic-infused oil (to prevent them from sticking together when they expand during steaming).
- I steamed them over boiling water, using high heat throughout. It took me about 15 minutes to cook them thoroughly. I removed them from the steamer and let them cool.
- I brushed the serving plate with garlic-infused oil. Then, I arranged the colorful tapioca pearls with minced pork filling on the plate. Sprinkle with the fried garlic before serving.
- The texture of The Colorful Sago Pearls with Minced Pork Filling is irresistible. The soft and bouncy pearls are filled with a savory mixture of ground pork, soy sauce, and sweet preserved radish, complemented by the nutty flavor of roasted peanuts and aromatic Thai spices. The combination of flavors is perfectly balanced.
- How was my Colorful Sago Pearls with Minced Pork Filling? Thank you all for stopping by. See you next time!...Bye~😃
