Som Guang
With fresh deer in the freezer all kinds of foods are starting to appear. To the right are most of the ingredients of som guang or in English “sour deer”.
Today the chef mentioned she was making hamburger with a couple packages of deer. “Why not use the meat grinder?” was my question. I guess the flavor is better if chopped with the cleaver like laap. The hamburgers for the kids never materialized, instead they had Cosco Pizza, and all the chopped meat was used in the preparation of som guang, probably the original plan.
When I got back with the pizza the meat was chopped and I finished peeling the garlic. Maybe a kilo of meat and 3 heads of garlic. Yes heads not cloves. Note the garlic press over on the right? Garlic is important to the “cure” of the meat. The dry ingredients were the usual, salt, bang nuah, a tiny bit of sugar even though you aren’t supposed to, a couple cups of cooked sticky rice that had been whetted with water to make it break apart and mix easily. The rice is also very important, I think it feeds the right kind of bacteria to make the meat sour instead of rotting.
With fresh deer in the freezer all kinds of foods are starting to appear. To the right are most of the ingredients of som guang or in English “sour deer”.
Today the chef mentioned she was making hamburger with a couple packages of deer. “Why not use the meat grinder?” was my question. I guess the flavor is better if chopped with the cleaver like laap. The hamburgers for the kids never materialized, instead they had Cosco Pizza, and all the chopped meat was used in the preparation of som guang, probably the original plan.
When I got back with the pizza the meat was chopped and I finished peeling the garlic. Maybe a kilo of meat and 3 heads of garlic. Yes heads not cloves. Note the garlic press over on the right? Garlic is important to the “cure” of the meat. The dry ingredients were the usual, salt, bang nuah, a tiny bit of sugar even though you aren’t supposed to, a couple cups of cooked sticky rice that had been whetted with water to make it break apart and mix easily. The rice is also very important, I think it feeds the right kind of bacteria to make the meat sour instead of rotting.
Meat squeezed and mixed with all ingredients, looking carefully you can see the sticky rice.
There was also an additive that helps keep the water in meat sausages. I think it might have been some sort of phosphate. As soon as the ingredients are mixed the garlic robs the meat of it’s red color. It becomes more brown.
The concoction is all wrapped into long fat rolls of about an inch or more in diameter with plastic food wrap and set on the counter to age. It will sit there for three to five days until sour. It’s tested for done by frying a tiny piece. When at the proper ripeness all of the uneaten meat is frozen in the plastic until needed.
Chef
In Laos the sausage would be wrapped in banana leaves and tossed in the coals of the cooking pot. The meat will be cooked long before the banana leaves burn.
In a few days these rolls of meat will be som guang. Takes longer in winter, colder room.
Also.... Links for reference.
For all food Lao http://www.foodfromnorthernlaos.com/
Also Lao Cook had a great video on how to make som moo, which is similar but using pork instead of deer. I can't get it to play now but here it is. http://laocook.com/2007/06/15/lctv-let%C2%B4s-make-som-moo/
Also.... Links for reference.
For all food Lao http://www.foodfromnorthernlaos.com/
Also Lao Cook had a great video on how to make som moo, which is similar but using pork instead of deer. I can't get it to play now but here it is. http://laocook.com/2007/06/15/lctv-let%C2%B4s-make-som-moo/
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