Embark on a tantalizing culinary journey through the vibrant streets of Cambodia with our authentic Twa Ko recipe. Twa Ko, a traditional Cambodian dish, embodies the essence of Cambodian cuisine with its rich blend of aromatic spices, fresh ingredients, and bold flavors. This beloved dish is a testament to Cambodia's diverse culinary heritage, influenced by centuries of history and cultural fusion.

In this recipe, we'll guide you through the art of creating Twa Ko from scratch, allowing you to recreate the authentic flavors of Cambodia in your own kitchen. Whether you're a seasoned chef or a curious culinary enthusiast, join us as we delve into the intricate layers of Cambodian gastronomy and discover the magic of Twa Ko. From its fragrant curry paste to its succulent meat or tofu, every element of this dish promises a symphony of taste sensations that will transport you to the bustling markets of Phnom Penh or the quaint villages of Siem Reap.

Prepare to awaken your taste buds and satisfy your craving for adventure as we unravel the secrets of Cambodia's culinary treasure – Twa Ko.

Ingredients:

• 500g ground pork
• 4 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• 1 tablespoon Kampot pepper (or black pepper), freshly ground
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil (for frying)

Instructions:

Prepare the Ingredients:

1- Finely chop the lemongrass after removing the tough outer layers.

2- Mince the garlic cloves.

3- Grind Kampot pepper or black pepper using a mortar and pestle or a spice grinder.

Mix the Seasonings:In a large mixing bowl, combine the ground pork, minced garlic, chopped lemongrass, ground pepper, fish sauce, sugar, and salt. Mix well until all the ingredients are evenly distributed and incorporated into the pork.

Marinate the Mixture:Cover the bowl with plastic wrap or a lid and let the pork mixture marinate in the refrigerator for at least 1 hour, allowing the flavors to meld together.

Shape the Sausages: After marinating, take small portions of the pork mixture and shape them into sausage-like cylinders, about 2 inches long and 1 inch in diameter. You can use your hands to shape them or mold them around skewers for a more uniform shape.

Cook the Twa Ko:

1- Heat vegetable oil in a large skillet or frying pan over medium heat.

2- Once the oil is hot, add the shaped pork sausages to the pan, making sure not to overcrowd them. You may need to cook them in batches.

3- Cook the sausages for about 8-10 minutes, turning occasionally, until they are evenly browned and cooked through. They should have a crispy exterior and be juicy on the inside.

Serve and Enjoy:

1- Once cooked, remove the Twa Ko from the pan and drain on paper towels to remove excess oil.

2- Serve the Cambodian Twa Ko hot as a delicious appetizer or main dish, accompanied by steamed rice and your favorite dipping sauce.

3- Enjoy the authentic flavors of Cambodia with this flavorful sausage made from pork and infused with the aromatic notes of garlic, lemongrass, and Kampot pepper.

Nutritional Values:

Here are the approximate nutritional values for the ingredients used in the Cambodian Twa Ko recipe per serving:

Ground Pork (500g):Calories: 1200 kcal

• Protein: 100g
• Fat: 88g
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Sodium: 200mg

benefits:

• Excellent source of protein, essential for muscle growth and repair.
• Provides essential vitamins and minerals such as vitamin B12, zinc, and iron.

Garlic (4 cloves, minced):

• Calories: 16 kcal
• Protein: 0.7g
• Fat: 0g
• Carbohydrates: 3.6g
• Fiber: 0.2g
• Sugar: 0.2g
• Sodium: 2mg

benefits:

• Contains compounds with potential health benefits, including allicin, which has antibacterial and antiviral properties.
• May help lower blood pressure and improve cholesterol levels.
• Has antioxidant properties that protect against cell damage.

Lemongrass (2 stalks, finely chopped):

• Calories: 5 kcal
• Protein: 0.2g
• Fat: 0g
• Carbohydrates: 1.2g
• Fiber: 0.4g
• Sugar: 0.2g
• Sodium: 1mg

benefits:

• Rich in antioxidants that help fight inflammation and protect against chronic diseases.
• Contains citral, which may have antimicrobial and anti-inflammatory effects.
• Can aid in digestion and promote healthy skin.

Kampot Pepper (1 tablespoon, freshly ground):

• Calories: 12 kcal
• Protein: 0.5g
• Fat: 0.3g
• Carbohydrates: 2.5g
• Fiber: 1g
• Sugar: 0g
• Sodium: 2mg

benefits:

• Contains piperine, which may enhance digestion and nutrient absorption.
• Has antioxidant properties that help protect cells from damage caused by free radicals.
• May have anti-inflammatory effects and contribute to pain relief.

Fish Sauce (2 tablespoons):

• Calories: 30 kcal
• Protein: 4g
• Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Sugar: 0g
• Sodium: 4800mg

benefits:

• Good source of protein and essential amino acids.
• Provides essential minerals such as iodine and calcium.
• Adds depth of flavor to dishes and enhances umami taste.

Sugar (1 tablespoon):

• Calories: 49 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 12.6g
• Fiber: 0g
• Sugar: 12.6g
• Sodium: 0mg

benefits:

• Provides quick energy for the body.
• Enhances flavor and sweetness in dishes.

Salt (1 teaspoon):

• Calories: 0 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Sodium: 2300mg

benefits:

• Essential for maintaining fluid balance and nerve function in the body.
• Adds flavor and enhances the taste of food.

Vegetable Oil (2 tablespoons):

• Calories: 240 kcal
• Protein: 0g
• Fat: 28g
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Sodium: 0mg

benefits:

• Provides healthy fats that are essential for brain function and hormone production.
• Contains vitamin E, an antioxidant that helps protect cells from damage.
• Can help lower LDL (bad) cholesterol levels when used in moderation.

Please note that these values are approximate and can vary based on factors such as the specific brand of ingredients used and variations in preparation methods.