Nagoya-style Sai Kok

Ingredients

In this Nagoya-style adaptation of Sai Kok, we incorporate Nagoya's red miso paste, which adds a rich umami flavor to the filling. Additionally, we use Nagoya's cooking technique of deep-frying the Sai Kok to achieve a crispy texture. These modifications enhance the original Thai dish, creating a fusion that showcases the best of both cuisines. We alse have the original recipe for Sai kok, so you can check it out.

• 200g (7 oz) glutinous rice flour 200g (7 oz) glutinous rice flour
• 150g (5.3 oz) ground pork 150g (5.3 oz) ground pork
• 4 shiitake mushrooms, finely chopped 4 shiitake mushrooms, finely chopped
• 2 tablespoons red miso paste 2 tablespoons red miso paste
• 1 stalk lemongrass, finely minced 1 stalk lemongrass, finely minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Vegetable oil, for deep-frying Vegetable oil, for deep-frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 4g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour with water to form a smooth dough. Divide the dough into small portions and shape them into balls.
2. 2.
   In a separate bowl, mix together the ground pork, shiitake mushrooms, red miso paste, lemongrass, galangal, kaffir lime leaves, soy sauce, fish sauce, and sugar until well combined.
3. 3.
   Take a portion of the dough and flatten it into a small disc. Place a spoonful of the pork mixture in the center and fold the dough over to enclose the filling. Repeat with the remaining dough and filling.
4. 4.
   Heat vegetable oil in a deep pan or wok to 180°C (350°F). Carefully drop the Sai Kok into the hot oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel.
5. 5.
   Serve the Nagoya-style Sai Kok hot and crispy as an appetizer or snack.

Treat your ingredients with care...

• Glutinous rice flour — Ensure the dough is smooth and pliable. If the dough is too dry, add a little water at a time until the desired consistency is achieved.
• Red miso paste — Use authentic Nagoya-style red miso paste for the best flavor. Adjust the amount according to your preference for umami taste.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before mincing. Use only the tender inner part for a delicate citrusy flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use half the amount of powder compared to fresh galangal.
• Kaffir lime leaves — Finely chop the leaves to release their aromatic oils. Remove the central vein before chopping.

Tips & Tricks

• For a spicier kick, add a small amount of finely chopped Thai bird's eye chili to the filling mixture.
• Serve the Nagoya-style Sai Kok with a dipping sauce made from a combination of soy sauce, lime juice, and a touch of honey for a tangy and sweet flavor.
• If you prefer a vegetarian version, substitute the ground pork with finely chopped tofu or textured vegetable protein (TVP).
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Experiment with different fillings such as shrimp, chicken, or a medley of vegetables to create your own unique Sai Kok variations.

Serving advice

Serve the Nagoya-style Sai Kok as an appetizer or snack. Arrange them on a platter and garnish with fresh cilantro leaves for an added touch of freshness. Provide small dipping bowls with the soy-lime dipping sauce on the side for guests to enjoy.

Presentation advice

Arrange the golden-brown Nagoya-style Sai Kok on a decorative plate or bamboo tray to showcase their crispy exterior. Sprinkle some sesame seeds over the Sai Kok for an attractive visual appeal. Serve with a side of fresh salad or pickled vegetables to balance the flavors.