Sai Gog Khao Jee#EattheWorld

Sai Gog Khao Jee is Laotian Pork Sausage Sandwich which is served on a French baguette. The sandwich is usually filled with pork sausage , topped with carrots, watercress and slathered with a chili sauce to bring it all together. I used whatever is available here. We do not get fresh pork sausages in casings so I made the pork sausage minus the casing, got pork mince which was fatty enough and made sausage patties.

This is a filling sandwich which makes a perfect brunch or dinner.

Ingredients
For the Sausage
250 Grams Pork Mince
2 Tablespoons Coriander Leaves - finely chopped
2 Spring Onions - green and white finely chopped
1 Teaspoon Minced Ginger
1 Tablespoon Lemon grass - white part only, minced
1 Teaspoon Minced Garlic
2 - 3 Shallots - finely chopped
3 - 4 Green Chilies - finely chopped
1 Tablespoon Fish sauce
Salt to taste
For the Chili Sauce 
1 Pearl Onion -  chopped 
2 Cloves Garlic - chopped 
1 Tablespoon Fish Sauce 
1 Tablespoon Chilly Sauce
1 Teaspoon Oil
Other Ingredients 
6 inch lengths of baguette, split and toasted per person
Shredded Raw Papaya, Radish, Carrot
Onions (optional)

Method

For the Chili Sauce 
In a small skillet, heat a tablespoons of the oil. Add the shallot  and cook over moderate heat, stirring a few times, until soft and translucent. Add the garlic and cook for a minute. Add the sauces and mix well. Remove this into a bowl and keep aside.
For the Sausage

Mix everything together well to evenly disperse all the ingredients. 

Divide the meat into equal size pieces and roll into sausage shapes.

Fry them on a frying pan for 10 minutes, turning the sides until the meat is cooked and they are brown on all sides.

Assemble each sandwich on a baguette first add the sauce, sausages, shredded veggies and again sprinkle the prepared chili sauce.  

Enjoy!!

Labels : Baguette, Pork, Sausages, Chilly Sauce, Papaya, Carrot, Radish, Eat the World, Laos, Sandwich

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Laos.

Check out all the wonderful Laotian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes) 

Pandemonium Noshery: Laotian Party Noodles - Kua Mee 

Making Miracles: Lao Grilled Chicken 

Sneha’s Recipe Sai Gog Khao Jee 

Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 

Sugarlovespices: Laotian Sweet and Sour Tofu 

A Day in the Life on the Farm: Pork Larb 

Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)

Glazed Carrots With Cinnamon & Honey#Improv

Made this for dinner, but before I could take a pic, half of them were over.  These are so delicious and easy to make.

Ingredients

1 Teaspoon Sea Salt
250 Grams Baby Carrots
2 Tablespoons Butter
1 Tablespoon Heaped Honey
A Dash Freshly Ground Black Pepper

1 Teaspoon Heaped Cinnamon powder
Chopped Coriander leaves to garnish

Method

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 minutes ( do not cook the carrots fully they should have a bite). Drain the carrots and add back to pan with butter and honey. Cook until a glaze coats the carrots, 2 minutes. Season with salt, cinnamon and pepper.  

Garnish with coriander leaves

Labels : Easy, Honey, Carrot, Main course, Side Dish, Cinnamon, Gluten free, Improv Cooking Challenge, Salads

October Improv Cooking Challenge

Carrots and Cinnamon
• • El Salvadorian Pollo en Chicha by Pandemonium Noshery
  • Banana Carrot Muffins by Making Miracles
  • Curry Roasted Carrots by Palatable Pastime
  • Glazed Carrots With Cinnamon & Honey by Sneha’s Recipe
  • Candied Carrot Coffee Cake by Sid's Sea Palm Cooking
  • Carrot Cake Overnight Oats by Cookaholic Wife

Caramel & Orange Cake Pudding Trifle#Foodie Extravaganza

Trifle easy , tasty, with layers of cake, vanilla pudding and caramel chilled to perfection, looks so beautiful and tempting!!

Ingredients
300 Grams Olive Oil Fresh Orange Cake
½ Cup Caramel Sauce
1 Cup Whipped Cream
1/2 Cup Homemade Ready Vanilla Pudding Mix
500 Ml Milk
1/2 Teaspoon Gelatin + 2 Tablespoons Water
Ingredients for Quick Caramel Sauce

30 Caramel Toffees  - break in small pieces 

100 Ml Fresh Cream

¼ Cup Milk

Method

For the Caramel Sauce In a sauce pan cook all the ingredients together till the toffees melts and forms a thick caramel sauce. Cool and use.

For the Vanilla Pudding

In a saucepan whisk the milk and pudding mix till it forms a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside. Dissolve the gelatin in water and cook it till melts (do not bring it to a boil).  Mix this with the pudding and whisk it well.

 To Assemble the Dessert 

Spread the cake in shot glasses or  in a Pyrex serving dish, drizzle a little simple sugar syrup on the cake 

drizzle the prepared caramel sauce

Now pour the prepared pudding let it set in the refrigerator. 

Then only drizzle a little of caramel sauce. 

Whisk cream till it starts to stiffen now add 2 tablespoons caramel sauce and whisk till stiff peaks form. 

Pipe the caramel cream on top.   Serve chilled.

Just waiting to dig into it.. irresistible isn't it!!

Labels: Orange, Cake, Caramel, Vanilla Pudding Mix, Whipping Cream, Sweets & Desserts, No Bake Desserts, Foodie Extravaganza Party

Foodie Extravaganza: Caramel

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
Caramel Butter Bars by Making Miracles
Caramel Stuffed Brownie Bites by Food Lust People Love
Disney's Caramel Shortbread by Simply Inspired Meals
Easy Caramel Modjestkas by Palatable Pastime
Galaxy Cake by Culinary Adventures with Camilla
Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
Salted Caramel Mudslide by A Day in the Life on the Farm

Hung Curd Veggie Sandwich – Healthy Bite

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two

Roasted Pumpkin Hummus Veggie Wrap

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch