Title: Sakhu Sai Hmu - Pork Filled Sago Ball.
Categories: Appetizer Pork Thai
Yield: 1 Servings

2	c	Sago (Small Tapioca).
		Hot Water.
1	c	Ground Pork (or Chicken).
1	tb	Cilantro Roots.
1	tb	Garlic.
		Ground Black Peppers.
1/2	c	Onion, Finely Diced.
1/2	c	Coarsely Ground Peanuts.
1/4	c	Oil.
1/4	c	Fish Sauce.
1/4	c	Sugar.
1/2	c	Sauteed Garlic WITH Oil.

Mash together the cilantro roots, garlic, and black peppers in a mortar, and put aside.

Pick over the sago, to make sure it's clean, and separate from any flour/dust, and place in a clean bowl. Add hot water to cover, stir thoroughly, drain well in a strainer and discard the water. Knead the wet, hot, sago lightly until it forms a ball with enough texture to "form".

Place the oil in a hot wok or frying pan, and add the mashed cilantro roots and garlic when the oil is very hot. Fry till very aromatic (lightly browned), add ground pork (or ground chicken) and fry till cooked. Add the diced onions, and continue frying till the onion is transparent. Add Fish sauce, sugar, and grounded peanuts.

Divide the sago into small portions (lumps about 3/4" in diameter), and flatten each lumps out into a thin sheet with your hands. Spoon some of the pork fillings onto the center of the sheet, and wrap the sago sheet around the filling. Pinch the edges together to seal and form into small balls.

Place the filled sago balls in a steamer, lined with oiled banana leaves (aluminum foils or wax paper is a fine substitute), leaving a little space in between them to prevent sticking. Steam for about 20 minutes, remove from heat and uncover. Drizzle the cooked sago balls with the sauteed garlic and oil. Put the cover back on the steamer and set aside for a litle while.

Serve warm with leaf lettuce, fresh cilantro (whole), fresh whole hot Thai chili peppers or milder large red chili pepper.

Note: Sauteed garlic is a common condiment in Thailand, and is prepared by sauteing some chopped garlic in oil (allowing a little excess) until the garlic is golden brown. The garlic and oil may be kept in a bottle for several weeks.

Translated by Padej Gajajiva from "Rattanakosin Dishes - 1982", by Momluang Terb Xoomsai.

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