Chinese Indonesian Sundae Sausage

Ingredients

In this Chinese Indonesian adaptation of the Sundae Sausage, we incorporate the distinct flavors of Chinese Indonesian cuisine. The original Korean Sundae Sausage is typically seasoned with Korean spices and served with a soy-based dipping sauce. However, in this Chinese Indonesian version, we use a combination of Chinese Indonesian spices, such as garlic, ginger, and chili, to infuse the sausage with a spicy and savory profile. Additionally, we stir-fry the sausage with the spices instead of grilling it, as is common in Korean cuisine. These adaptations result in a unique fusion dish that showcases the best of both Korean and Chinese Indonesian flavors. We alse have the original recipe for Sundae Sausage, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 100g (3.5 oz) glass noodles, soaked in water and drained 100g (3.5 oz) glass noodles, soaked in water and drained
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Spicy soy sauce, for serving Spicy soy sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, soaked glass noodles, minced garlic, grated ginger, chopped red chilies, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the mixture and shape it into a sausage-like cylinder. Repeat with the remaining mixture.
3. 3.
   Steam the sausages over high heat for 15 minutes, or until cooked through.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the steamed sausages and stir-fry for 5-7 minutes, or until they are lightly browned and crispy on the outside.
5. 5.
   Serve the Chinese Indonesian Sundae Sausage hot with spicy soy sauce for dipping.

Treat your ingredients with care...

• Glass noodles — Make sure to soak the glass noodles in water until they are soft before using them in the recipe. This will ensure they cook properly and have a pleasant texture in the final dish.

Tips & Tricks

• If you prefer a milder spice level, you can reduce the amount of red chilies or remove the seeds before chopping them.
• For an extra burst of flavor, you can add a splash of lime juice to the spicy soy sauce for dipping.
• If you don't have oyster sauce, you can substitute it with hoisin sauce for a slightly different flavor profile.
• To make the sausages ahead of time, you can steam them and refrigerate them. When ready to serve, simply stir-fry them until heated through.

Serving advice

Chinese Indonesian Sundae Sausage is best served hot as an appetizer or as part of a main meal. Arrange the sausages on a platter and serve with a small bowl of spicy soy sauce for dipping. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

To enhance the presentation of the Chinese Indonesian Sundae Sausage, you can sprinkle some sesame seeds over the sausages before serving. This adds a touch of visual appeal and a subtle nutty flavor.