Thai clear soup with roll egg (Kang Jued Look-Rok)

                                    
Thai Clear Soup with Roll Eggs or Kang Jued Look Rok is traditional Thai soup. Cooking is very difficult and not easy to find on the street food. The process is quite complicated to do. We must have a high tolerance and clam to cook. Ancient popular duck eggs. But today we find difficult to duck eggs. I used mostly chicken egg for cooking with this recipe too. If it interesting you can try with me…it is my first time too….hihihi…

Ingredients:
  • 200 g pig chitterlings (small intestines of a pig) 
  • 5-6 or more medium-sized shrimps, cleaned, shelled and deveined 
  • 100 g minced pork 
  • 20 eggs 
  • 1 tbsp of sliced carrot (optional) 
  • 2 cups water 
  • 1 tbsp minced garlic 
  • 1 tbsp finely chopped coriander root 
  • ½ tsp ground pepper 
  • 2 tsp fish sauce 
  • 1 tsp fried garlic (optional) 
  • Onion spring, coriander leaves, cut length 1’ for garnishing 
Preparations:
  1. Prepare Look-Rok: Cleaning pig chitterlings both inside and outside and make sure it really clean by using more water and more time to clean. 
  2. Then soak with vinegar for 5 minutes in order to remove unwanted smell. 
  3. Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterlings tightly one side. 
  4. Prepare egg: Cooking in the traditional egg yolk, used only. But it requires a lot of eggs. I decided to use whole egg and beat together and mix well. 
  5. Pour beaten egg in the prepared chitterlings then bind it. Check again whether there is any leak or not. 
  6. Heat water in a pot over low heat. Add the prepared chitterlings. Slowly boil until the beaten egg is done. 
  7. Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottom side. 
  8. Heat soup or water in a pot over medium heat , add together minced garlic, chopped coriander root, ground pepper and let soup it boil for 10 minutes. 
  9. Add minced pork by knead into small pieces of round shape like pork balls. 
  10. Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce. 
  11. Add prepared Look-Rok. And let it boil and all ingredients mixed well and remove from heat. 
  12. Transfer to a serving bowl. Sprinkle with onion spring, coriander leaves, and fried garlic. 
  13. Serve immediately as a hot soup or with hot steamed rice.


      

    2 comments:

    Spoon and Chopsticks said...

    I really find this recipe very interesting. I like the way you made those sausages using eggs. I will give this a try.

    Anonymous said...

    Hello Tan. Im glad that I found your site. First of all thank u for the recipe of Sod Sai ( been looking for this ) and your are the first person beside my mom to make the egg sausage. Love it love it. Thank you for your hard work.