I was planning to make ants on a tree last night, but there seems to be some kind of cellophane noodle shortage afoot. I checked Safeway and both QFCs and came up empty-handed. But the pork was already thawed.
Last time I had extra ground pork, I made little meatballs. But my taste buds were already vibrating in an Asian direction. Okay, that sounds wrong, you know what I mean.
So I made meat patties in the style of northeastern Thai sausage (*sai krok*). I mixed a pound of ground pork with garlic, shallots, scallions, ginger, cilantro, fish sauce, minced chiles, and a pinch of sugar. While I was chopping, I made some rice. Authentically, it would have been Thai sticky rice, but all I had was medium-grain calrose rice, so I made that. I cooled some rice by sticking it on a plate in the freezer for a few minutes, then mixed it in with the pork. I formed the meat mixture into two-inch patties and fried them in a pan, then served them with cucumber salad and a squeeze of lime.
I thought they were great–I love the springy texture you get from rice as a sausage filler. Iris wasn’t terribly impressed that I had wasted the rice by putting it in the sausage. “Why’d you only make a little rice?” she asked. “I love rice.” I have a feeling that when we take Iris to Asia, she will eat rice three meals a day and little else. She won’t want to go home until beriberi sets in.