Great video Elissa. Very informative and helpful. I really appreciate how you thoroughly explained what you're doing and also why. Thank you for teaching the world how to make twa ko. I don't live with my mom and the store bought ones lack quality. I want to attempt to make kwa ko on my own.
Champa Muslims who settled in Malaysia have introduced this sausage by online sales and now thru street vendors. Its called tong mo by the Champa. Thanks for showing what goes into these popular grilled sausages.
Thanks for sharing your kwa-ko Khmer Sausages’s with us yesterday I did watch your video steps by step I hope it will turn out yummy like your thanks again
Very interesting my Cambodian cousins use beef instead of pork meat it's slightly different than lao sausage im really curious to try. However I highly recommend you broil the sausage in the oven or air fryer rather frying it it will be more flavor full. Does Khmer people use dipping sauces like jeow bong or jeow Mac lin aka tomatoes. Or other jeow/ dipping sauces in their food with rice like lao people? I have Khmer friends but I never really dive in eating authentic Khmer cuisine...I guess since we're south east Asian I just assumed we eat the same so I didnt bother looking into it... But I'm sure there are different cooking techniques and ingredients vs lao cuisine. I'm very very curious to try this Khmer sausage
Yes we use beef instead of pork. We do have pork sausage too but KwaGo is dry fermented sausage. It sour and a little sweet (depending how sweet you like it) yes we have tomatoes salad and something similar to Jeow. Yes you are correct air fry or oven is better than pan fried. Thank you for the comment. ❤️
The sausage look really good. Hope you will sale on the internet soon so I can oder some. Some of your cooking is almost like vietnames food. But slightly different. Look forward see more of your cooking videos.
Kim Bui I’m selling the KwaGo now. Taking order for 3rd batch. Please email at e_sok@yahoo.com for your order. On the subject write KwaGo-your last name. Let me know how many spicy or non spicy you want. If shipping, please provide a name and mailing address.
Wow! Great video Elissa! I finally got a chance to watch this. Trying to find more inspiration to do some more Khmer cooking. But this looks like a lot of work! I think I would have turn it into a twa ko making party.
I am crazy on making sure my meat is clean. I would soak my meat in salt and lemon water for about an hour or so until I cook them. I will try to make this myself because I don't trust people's food. Thank you, Elissa, I miss you!
I order the sausage from a lady from San Francisco. The sausage are $3 each. I spent $36 for 12 pieces and $8 for the shipping. A total of $44. It was delicious but now I'm gonna try to make it. Thank you sister for the recipe.
Hey bong !! Love how you transition and elaborate from Khmer to English. My wife is saw(white) and enjoy your videos! Can we donate or sponsor some of you’re videos by any chance?
Thank you very much dear! For your Beef sausage recipes ; it is my family favorite ! And whear do you live? Excuses me Would like to buy it from you if you don't mind
I learned how to make this from my grandma and my mother and we usually only used fresh galangal, chicken soup flavor instead of MSG, salt, sugar, ក្រាម(it makes sausage red and look yummy) and soft cooked rice or porridge (helps the sausage become sour faster).
Hello bong srey Elissa cooking food but I'm miss u cooking 4ys but I'm sick but no watching you video, now iam watching u again but my cousin tells me to about u open restaurants but good u open restaurants but iam like khmer foods but when igo visit you city iam go find u restaurants
Borng, I love ❤️ your cooking and a subscriber. Gee. Don’t you think it is better to grill them? So much fat in frying them. 🙏❤️. Greeting from Australia.
David yes, if the Kwa doesn’t have a lot of fat and dry, I normally fried them. Otherwise I would grill them too. If I’m lazy I also fry them too. I think I was lazy in this video.😆
@@ElissaKitchen I saw them on Amazon but didn't like they ground the meat. I don't like my twako grounded. I like mine slice like you showed on your video. Maybe I was looking at the wrong one. Most of them didn't have just the stuffing option only.
Thank you for sharing the recipe. I will try to make them at home. I bought those barbequed - they sold 3 (if the sausages are bigger) or 4 (if the sausages are smaller) for MYR10 (about USD2.36)
Amazing cooking skills and the final sach kork looks so good. Thank you
Excellent recipe, I love sach krok, thank you for sharing. Best wishes
Elissa Those Kwa go looking amazing, Keep it up, You doing a good job. Please keep Cambodia Kwa go recipes alive. Khmer never die.
ពូកែមែនប្អូនអេលីសា គួឲសរសើរ និងអរគុណក្នុងការចែករំលែក យ៉ាងច្បាស់ៗ you,re awesome Elissa thank for your the recipe .from Australia.
oh i love that you spoke both languages. as a dude that came to america since 5, this really helps me relearn khmer.
Thank for sharing bong. I’ll try it one day . If we grill it maybe more tasty
Thank you Elissa for showing how to make ត្វាគោ
Great video Elissa. Very informative and helpful. I really appreciate how you thoroughly explained what you're doing and also why. Thank you for teaching the world how to make twa ko. I don't live with my mom and the store bought ones lack quality. I want to attempt to make kwa ko on my own.
Champa Muslims who settled in Malaysia have introduced this sausage by online sales and now thru street vendors. Its called tong mo by the Champa. Thanks for showing what goes into these popular grilled sausages.
Thanks for sharing your kwa-ko Khmer Sausages’s with us yesterday I did watch your video steps by step I hope it will turn out yummy like your thanks again
Thank you so much for sharing this recipe and show how it done. And its looks delicious and beautiful colors ❤👍
You are doing great, you speak well enough.
Thanks Elissa for sharing your recipe!!
Thank you for your time and patience on making this video for us. Its very much appreciated.🙏
Wow bong I love the way you maked it look easy love your video 👍👍👍👍
Thank you.
Thanks you for sharing the video Bong 🙏🏻. I would love to follow your recipe next time because its look so yummy.
Looks yummy thank you so much b your recipe
We call it the labor of love. This looks amazing! Thx bong for the recipe !
You're welcome.
Thanks for your demonstration ! God Great Blessings !
Both of language you are speaking about is correctly world's , Thanks for your video show up on today.
Thank you for show my faforit waco
This looks delicious 😋 thanks for the recipe 💚
Thank you for sharing your recipe Bong.
My pleasure 😊
Cooking with Elissa ...Hi Bong! I tried your recipe last night. I’m very excited about the outcome. Thank you!
Very interesting my Cambodian cousins use beef instead of pork meat it's slightly different than lao sausage im really curious to try. However I highly recommend you broil the sausage in the oven or air fryer rather frying it it will be more flavor full. Does Khmer people use dipping sauces like jeow bong or jeow Mac lin aka tomatoes. Or other jeow/ dipping sauces in their food with rice like lao people? I have Khmer friends but I never really dive in eating authentic Khmer cuisine...I guess since we're south east Asian I just assumed we eat the same so I didnt bother looking into it... But I'm sure there are different cooking techniques and ingredients vs lao cuisine. I'm very very curious to try this Khmer sausage
Yes we use beef instead of pork. We do have pork sausage too but KwaGo is dry fermented sausage. It sour and a little sweet (depending how sweet you like it) yes we have tomatoes salad and something similar to Jeow. Yes you are correct air fry or oven is better than pan fried. Thank you for the comment. ❤️
ទំនងណាស់បង 👍❤️
Wow Look so good .Thank you have a great day
Thank you bong for your recipe .
Your welcome
Awesome video, I love twa ko.... gonna attempt to make it for the first time with your recipe 😋
Yo_ahlee yes tag me please I would like to see it.😁
Hmmmm 😋😋 big up from french 🇰🇭🇫🇷
The sausage look really good. Hope you will sale on the internet soon so I can oder some. Some of your cooking is almost like vietnames food. But slightly different. Look forward see more of your cooking videos.
Kim Bui I’m selling the KwaGo now. Taking order for 3rd batch. Please email at e_sok@yahoo.com for your order. On the subject write KwaGo-your last name. Let me know how many spicy or non spicy you want. If shipping, please provide a name and mailing address.
I made it before from your recipe. It is the best so far.. thanks again bong
Wolfie_Playz :3 that is good to know.❤️
Thanks Ellissa, love it.
Have a wonderful day..
Thank you very much,
For share ingredients ,
I follow you very good.thank again ,satu satu .🙏🙏🙏❤️❤️❤️❤️
Thank you.
អរគុណច្រើនណាស់ ដែលចែករំលែកអោយខ្ញុំមើល 🌹🙏
I'll be making this today thank you ming..
ឃើញហើយស្រក់ទឹកមាត់ឃ្លានណាស់ខ្ញុំ♥️♥️♥️👍👍👍
Those Kwa Ko looks so scrumcious. Perfectly cooked 👌 and can only imagine what it taste like 😋
Sean You delicious!
Hi bong srey where u buy the red string ??
Asian Market.
@@ElissaKitchen thank you
khmer food look delicious new friend here
Wow! Great video Elissa! I finally got a chance to watch this. Trying to find more inspiration to do some more Khmer cooking. But this looks like a lot of work! I think I would have turn it into a twa ko making party.
I am crazy on making sure my meat is clean. I would soak my meat in salt and lemon water for about an hour or so until I cook them. I will try to make this myself because I don't trust people's food. Thank you, Elissa, I miss you!
Thank you I will try this tomorrow
Best kwa ko.. big words. 😀
lisa yes, I’m confident in my recipe.😃
I order the sausage from a lady from San Francisco. The sausage are $3 each. I spent $36 for 12 pieces and $8 for the shipping. A total of $44. It was delicious but now I'm gonna try to make it. Thank you sister for the recipe.
Hella expensive lolol come to Oakland and get it for $1 each lol
@@lowbvll8969 h
Looks delicious and hard work bong . You speak khmer very well 😍😍❤❤❤
And very good cook too ❤❤❤
Rattana VanCamp thank you oun 😘
Did you toast the kaffaline leave? Do you chop that or blend it?
Wow look so awesome n very good too maybe someday I will learn how to do this. Thank you for u time to post this.
kenny Ly if you are local I’ll let you try some.
I remembered meeting you at the temple. It just happened.
Ingredients: (from Watching) fatty beef brisket coarsely chopped; cooked jasmin rice; sugar; salt; minced fresh kafir leaves; pulverized galanggal, roasted and pounded rice; paprika; chicken powder and garlic powder.
Very good video sister
Thank you.
Love your video where do you get the cashing
Thank you for sharing ❤️
Looks delicious l miss you and your smile 😘😘😊😊😊
Channy Ear aww thank you🥰
Thanks for sharing your recipe Alissa . I did 3 different recipes last week . Yours turn out the best 👍#1 . Happy Holidays 🌲
ញ៉ាំដែរ😋
Hi! Dear , after you done marking it . Are you put dry right away?or keep in room temperature overnight first ?
Thank you for the recipe. By the way love the pink outfit.
Maruth Seng thank you.
Hello! Instead of sun drying it, can we put it in a dehydrator? Looks so good!
I like you foods very much
Thanks 🙏🏼 for showing!!!!!
Thanks for the recipe, Alissa. Do you own a restaurant?
She does
Hey bong !! Love how you transition and elaborate from Khmer to English. My wife is saw(white) and enjoy your videos! Can we donate or sponsor some of you’re videos by any chance?
Thank you.
Yes, you may donate and sponsor my channel. Thank you.🙏🏼🙏🏼🙏🏼
Merci de France !! 🥰😘😘😘😘
How long do you take to dry it?
Yayy good job ohm. Looks good. Were waiting on the next batch.
This is Ceezamuth & Mercedes. 👌👍
Awesome.
Omg Bong looks just like how my mom made it! Where did you get your hanging baskets
Ray Figueroa Asian market
@@ElissaKitchen Thanks !!
Good job
បងប្រដាប់ហារសាច់ទិញនៅណា ឈ្មោះអីដែលបង
How do I order some of your sausage and beef jerky?
send me an e_sok@yahoo.com
Thank you very much dear! For your Beef sausage recipes ; it is my family favorite ! And whear do you live? Excuses me Would like to buy it from you if you don't mind
send me an email at e_sok@yahoo.com
Hi Bong
I live in sfo n it's cold over here. Will it get sour if the weather is cold?
ដាក់សាច់គោម៉ានkgបង
Hello friend from Japan 🇯🇵 . ចែនៅប្រទេសណាដែរ
California.
Would u please tell us on how to dry them in the oven? Thank in advance.
Not sure about the oven, but you can dry them in the refrigerator or at room temperature with a fan.
You doing just fine.
July Seng thank you.😘
Thank you my dear kind big sister.
Hard work but it's worth it..! looks delicious ! 😋😍👍🌻😀⚘👏👋
blumenstrauss 33 yes definitely!
Can we make the sausages without stuffing it into the casing if we can't find it? Just curious
I made this many times and I only used casing since my kids won’t eat them if I used intestines. Starter Brother or Albertsons sell casings.
I learned how to make this from my grandma and my mother and we usually only used fresh galangal, chicken soup flavor instead of MSG, salt, sugar, ក្រាម(it makes sausage red and look yummy) and soft cooked rice or porridge (helps the sausage become sour faster).
Do u sell these kwa ko sis?
Yesssssss
Thanks 💯💯💯🇻🇮
Hi bong do you have measuring of ingredients ? Please
Hello bong srey Elissa cooking food but I'm miss u cooking 4ys but I'm sick but no watching you video, now iam watching u again but my cousin tells me to about u open restaurants but good u open restaurants but iam like khmer foods but when igo visit you city iam go find u restaurants
Are you suppose to poke the sausages after you stuffed it?
Yes you do to release the gas. I forgot to show in this video.
You are incredible
Elizabeth McQuillen aww thank you.
Do u consider make it and sale to Khmer people in US ? If u do please let me know I want to order some.
Sis can you pleases share recipes
Can you use pork chitlins found in american grocery stores for the casing?
Borng, I love ❤️ your cooking and a subscriber. Gee. Don’t you think it is better to grill them? So much fat in frying them.
🙏❤️. Greeting from Australia.
David yes, if the Kwa doesn’t have a lot of fat and dry, I normally fried them. Otherwise I would grill them too. If I’m lazy I also fry them too. I think I was lazy in this video.😆
Hi Elissa, do you provide ingredients of this recipe ?
Stuffing the sausage is a pain. I had to stopped making them. I thought I was about to have arthritis 😂😂😂
Leang Smith they have the machine now.😂
@@ElissaKitchen I saw them on Amazon but didn't like they ground the meat. I don't like my twako grounded. I like mine slice like you showed on your video. Maybe I was looking at the wrong one. Most of them didn't have just the stuffing option only.
Where do you get the net to dry them
Most Asian Markets have them. Ask the workers the next time you go there.
Thank you for sharing the recipe. I will try to make them at home. I bought those barbequed - they sold 3 (if the sausages are bigger) or 4 (if the sausages are smaller) for MYR10 (about USD2.36)
After you dry in sun do you put it in the Freezer bong? How do keep you sausage for a long time without getting mold on it?
Pauline Chum seal it.
បងស្រី សាច់នេះឈ្មោះអ្វី នឹង បងទិញផ្សារណាដែរបង? ខ្ញុំចូលចិត្តខ្លាញ់នឹងណាស់បង
តំលៃប៉ុន្មានដែរបង?
Good
Is garlic powder traditional?
Hi why do you use rice powder? Is it optional?
To give it more flavor yes it’s optional.
អរគុណក្មួយស្រីដែលបានខិតខំចែករំលែកចំណេះដឹងដល់បងប្អូនខ្មែរយើងទាំងការហត់នឿយនៅស្រុកគេ ។ ជូនពរសុខភាពល្អ អាយុយឺនយូរ ចំពោះក្មួួយស្រី ក៏ដូចគ្រួសារទាំងមូល ....។
Omg the video I’ve been waiting for! 🤤 I’ve seen older people poke tiny holes in the sausages, is that necessary to do?
mellisa yes if there air inside, if none, don’t need to.