Asian Eastern Recipes Club provides easy-to-make, more of Singapore Food Recipes. It will introduce you where to find the food when you are at Singapore Changi Airport, and where to find the food at Central Area or City while you tour, and how to make these food when you get home. My mother asked me to help "wash rice, look at the fire" since I am young, and the recipes are Singapore Recipes, and I, Singaporean, have cooked them from 2013 to present.
Posted On February 22, 2021
422 g pork
10 gram salt
10 gram sugar
1 teaspoon red coloring
2 tablespoon wine
Some five spice powder.
1 gui pi.
1 ba jiao
In wok (dry), fry salt, hua jiao, ba jiao, gui pi until brown.
Soak sasuage casing for 10 minutes
Put all ingredients into a mixing bowl. Stir until well mixed. Marinate overnight
Tie knot in a end of the casing. For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If difficult, put water into casing. If possible, push all the casing into the bottle connector until the knot is near the opening. If this is not possible, you can cut the casing into two and do this twice.
I put the casing in water and try to put it into the opening. It is not very good, hence, i put water into casing.
Take some fillings and put it into sasuage injector and push fillings into casing. If there are air trap, use needle to poke.
Decide the length and use string to tie the sasuage. Use needle to poke the casing trapped air.