Thai sausage green papaya slaw and basil fried rice
DBGB Kitchen and Bar, my most casual restaurant in New York, is a cross between a French brasserie and an American tavern, with a great selection of microbrew beers and sausages from around the world. This Asian-themed sausage was inspired by a friend’s family recipe from Northern Thailand. It’s light, refreshing, spicy, complex, has a unique seasoning, and a long finish on the palate.
This sausage with fried rice really takes you on a journey to the street corners of Bangkok, with the hawkers peddling their food flavored with ginger, lemongrass, curry, kaffir lime, green papaya, Thai bird chili, and popular Sriracha sauce. It’s a real symphony with such a concentration of flavors.
Normally in a fried rice you find a thin, shredded crepe omelet but here we top it with a sunny-side up quail egg so you can toss the runny yolk into the fried rice.
Green papaya slaw
- 2 lbs, 3 oz pork belly, skin removed and cut in large dice (1 kg)
- 1 teaspoon freshly ground white pepper (2 g)
- 1 tablespoon and 1/2 teaspoon salt (20 g)
- 1/2 teaspoon fresh kaffir lime leaf, vein removed, chopped very fine
- 1 packed teaspoon fresh lemongrass, finely grated on a microplane (5 g)
- 1/2 teaspoon fresh ginger, finely grated on a microplane (4 g)
- 1 1/2 teaspoons red curry paste (10 g)
- 3/4 teaspoon dried tumeric (2 g)
- 3/4 teaspoon chili powder (2 g)
- 1 teaspoon soy sauce (5 ml)
- Hog sausage casing, 24/26 mm diameter, rinsed well
Basil fried rice
- Cooked jasmine rice, from above
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon ginger, finely grated on a microplane (24 g)
- 1 shallot, minced
- 3 Roma tomatoes, concassée
- 4 leaves each basil, mint, Thai basil, chopped
- 2 sprigs cilantro, leaves chopped
- 1/2 tablespoon golden mountain seasoning (2.5 ml)
Step 1: Green papaya slaw
Combine the lime juice, fish sauce, sugar, and garlic in a small saucepan and bring to a simmer. Once the sugar is dissolved, remove from the heat and cool.
In a bowl, combine papaya, scallion, cilantro, and chilis. Pour the liquid over top and marinate chilled at least one day, or up to two weeks.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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