Sago Cracker (สาคูกรอบ)

1.Prepare sago by setting water up to the boil.Boil sago pearl for 12 minutes, rinse through the water, and drain well.

2.Heat the oven to 55°C. Prepare a baking tray with baking paper, scoop about 2 teaspoons of sago onto a tray, spread into a round sheet. Repeat until completely dry, bake for 1 hour and 15 minutes (flip halfway through), set aside to cool.

3.While baking crackers, make pork filling by pounding coriander root, garlic, pepper into a rough paste. Add the minced pork and mix well.

4.Heat a frying pan, stir-fry the onions and oil until the onions are translucent without color. Add minced pork and stir-fry well, season with fish sauce and palm sugar, stir until the mixture looks a little sticky. Add the peanuts, mix well, and leave to cool.

5.Set the oil at 190°C. Fry the dried sago until puffy and crispy.

6.Serve crispy sago with sticky pork and crispy garlic, garnish with coriander and bird’s eye chilli.