Skyrocketing IQ Column: Exquisite menu by RMUTT students; ‘Thai spicy Sai ua’ sausage stuffing with herbs and banana blossom’

As part of practical learning in Innovation for Community program, RMUTT students are showing off their cookery skills making ‘Thai spicy ‘Sai ua’ sausage stuffing with herbs and banana blossom’. With close collaboration between Assistant Professor Dr. Lerluck Steinrut, Lecturer for ‘Innovation for Community’ program and her young 4^th year cooking apprentices from the Faculty of Business Administration in Marketing; Ms. Thanisorn Thongbab nicknamed ‘Fang’, Ms. Pattaraporn Chuchawarn or ‘Tukta’, Ms. Pranpreeya Kaekla or ‘Toey’, Ms. Benjawan Khumleuy or ‘Wan’, and Ms. Jirutchaya Suttakit or ‘Cheer’, this exquisite dish was developed in order to extensive array of culinary skills and knowledge that will provide the cooking foundation to help community earn substantial incomes.

The ingredients of Thai spicy Sai ua’ sausage are 500 grams of minced pork, 500 grams of banana blossom, 10 kaffir lime leaves, 2 table spoons of chopped coriander, 2 table spoons of chopped spring onion, mixed with red curry paste made of 10 dried chilies, 1 table spoon of galangal, 2 table spoons of chopped bergamot leaves, 10 shallots, 20 garlics, 1 teaspoon of salt and 2 table spoons of shrimp paste. Mix all ingredient together and fill in the pork intestine until full, secure both ends tightly and grill. The recipe will help produce 1 kg. of ‘Thai spicy Sai ua’ sausage stuffing with herbs and banana blossom’.

‘Toey’ Pranpreeya revealed that the process will be starting off from pounding all ingredients; turmeric, shallots, and garlic together using a mortar and pestle. Minced pork is gently combining with prepared ingredients including chopped banana blossom as well as coriander, spring onion, and bergamot leaves, then mix them well. Pig casing must be well clean both in and outside with water before soaking in soaking in salt-mixed water for 10 minutes. The prepared pig casing will then be stuffed with sausage mixture using funnel. Both ends of the sausage should be coiled tightly. The sausages are cooked for about 45 minutes on a metal canister filled with charcoal with a wire grid until sausages turn to an orange-golden-brown color, cooked perfectly on each side. However, toothpick can be used to poke around to release the air inside the sausage prevent them from bursting.

“The single-most important factor for helping the community is to find available essential ingredients within the community. It takes only 3 to 5 baht to buy banana blossoms and this could be cost-saving and earning them more profits.” For 1 kilo of Thai spicy Sai ua’ sausage stuffing with herbs and banana blossom’, it costs only 300 baht. If you are interested in selling this product, please contact at 08-7518-1144”, Assistant Professor Dr. Lerluck Steinrut added.