Sago Sai Moo
Ingredients
- 250 g Five Star Fish Brand small white sago pearls
- 270 g ground pork
- 2 coriander roots
- 3 garlic cloves
- 1 teaspoon ground white pepper
- 5 shallots, finely chopped
- 150 g palm sugar
- 1 tablespoon light soy sauce
- 55 g roasted peanuts, coarsely ground
- 100 g preserved salted radish, finely chopped
- Crispy fried garlic (for garnish)
- Lettuce leaves and fresh chilies (for serving)
Instructions
1. Pound the coriander roots, garlic, and pepper together into a paste. Heat a little oil in a pan and sauté the paste until fragrant. Add shallots and ground pork and stir-fry until nearly cooked.
2. Add palm sugar, soy sauce, ground peanuts, and preserved salted radish. Stir-fry until well combined. Set aside and allow to cool.
3. Soak the tapioca pearls in water for about 10 minutes. Then drain well.
4. Roll the cooled pork filling into small balls (about 1cm in diameter). Take a portion of the soaked tapioca and press it around each pork ball to completely enclose the filling.
5. Lightly oil a steamer tray. Place the dumplings on the tray and steam for about 10 minutes, or until the tapioca turns translucent.
6. Brush the steamed dumplings with garlic oil. Serve hot with crispy fried garlic, lettuce, and fresh chilies on the side.
