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.
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.
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
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.
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!
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.
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
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)
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).
@@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.
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.😆
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
Hi Elissa, I really want to make Cambodia Sauage (kwa go). Can you please give me the ingredients and the quantity used for the13 pounds of brisket? Thanks.
Excellent recipe, I love sach krok, thank you for sharing. Best wishes
Amazing cooking skills and the final sach kork looks so good. Thank you
Elissa Those Kwa go looking amazing, Keep it up, You doing a good job. Please keep Cambodia Kwa go recipes alive. Khmer never die.
oh i love that you spoke both languages. as a dude that came to america since 5, this really helps me relearn khmer.
ពូកែមែនប្អូនអេលីសា គួឲសរសើរ និងអរគុណក្នុងការចែករំលែក យ៉ាងច្បាស់ៗ you,re awesome Elissa thank for your the recipe .from Australia.
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.
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
Thank you Elissa for showing how to make ត្វាគោ
Thank for sharing bong. I’ll try it one day . If we grill it maybe more tasty
We call it the labor of love. This looks amazing! Thx bong for the recipe !
You're welcome.
This looks delicious 😋 thanks for the recipe 💚
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.
Thanks Elissa for sharing your recipe!!
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 for your time and patience on making this video for us. Its very much appreciated.🙏
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.
Thank you so much for sharing this recipe and show how it done. And its looks delicious and beautiful colors ❤👍
Those Kwa Ko looks so scrumcious. Perfectly cooked 👌 and can only imagine what it taste like 😋
Sean You delicious!
Wow bong I love the way you maked it look easy love your video 👍👍👍👍
Thank you.
Thanks Ellissa, love it.
Have a wonderful day..
Both of language you are speaking about is correctly world's , Thanks for your video show up on today.
Looks yummy thank you so much b your recipe
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!
ទំនងណាស់បង 👍❤️
អរគុណច្រើនណាស់ ដែលចែករំលែកអោយខ្ញុំមើល 🌹🙏
I remembered meeting you at the temple. It just happened.
Thanks you for sharing the video Bong 🙏🏻. I would love to follow your recipe next time because its look so yummy.
Did you toast the kaffaline leave? Do you chop that or blend it?
ឃើញហើយស្រក់ទឹកមាត់ឃ្លានណាស់ខ្ញុំ♥️♥️♥️👍👍👍
Thanks for your demonstration ! God Great Blessings !
Hmmmm 😋😋 big up from french 🇰🇭🇫🇷
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.😁
Thank you for show my faforit waco
I made it before from your recipe. It is the best so far.. thanks again bong
Wolfie_Playz :3 that is good to know.❤️
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.
Hi! Dear , after you done marking it . Are you put dry right away?or keep in room temperature overnight first ?
I'll be making this today thank you ming..
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.
Thank you very much,
For share ingredients ,
I follow you very good.thank again ,satu satu .🙏🙏🙏❤️❤️❤️❤️
Thank you.
Looks delicious and hard work bong . You speak khmer very well 😍😍❤❤❤
And very good cook too ❤❤❤
Rattana VanCamp thank you oun 😘
Hello! Instead of sun drying it, can we put it in a dehydrator? Looks so good!
Thank you bong for your recipe .
Your welcome
Wow Look so good .Thank you have a great day
Best kwa ko.. big words. 😀
lisa yes, I’m confident in my recipe.😃
I like you foods very much
Thanks 🙏🏼 for showing!!!!!
khmer food look delicious new friend here
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!
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.🙏🏼🙏🏼🙏🏼
Thank you I will try this tomorrow
Yayy good job ohm. Looks good. Were waiting on the next batch.
This is Ceezamuth & Mercedes. 👌👍
Awesome.
Thank you for the recipe. By the way love the pink outfit.
Maruth Seng thank you.
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.
Thanks for sharing your recipe Alissa . I did 3 different recipes last week . Yours turn out the best 👍#1 . Happy Holidays 🌲
Hi Bong
I live in sfo n it's cold over here. Will it get sour if the weather is cold?
ញ៉ាំដែរ😋
Hi bong srey where u buy the red string ??
Asian Market.
@@ElissaKitchen thank you
Looks delicious l miss you and your smile 😘😘😊😊😊
Channy Ear aww thank you🥰
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.
Thank you for sharing ❤️
បងប្រដាប់ហារសាច់ទិញនៅណា ឈ្មោះអីដែលបង
Love your video where do you get the cashing
How long do you take to dry it?
Very good video sister
Thank you.
Hi Elissa, do you provide ingredients of this recipe ?
Hi bong do you have measuring of ingredients ? Please
ដាក់សាច់គោម៉ានkgបង
Thanks for the recipe, Alissa. Do you own a restaurant?
She does
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
Omg Bong looks just like how my mom made it! Where did you get your hanging baskets
Ray Figueroa Asian market
@@ElissaKitchen Thanks !!
How do I order some of your sausage and beef jerky?
send me an e_sok@yahoo.com
Can you please put the measurements for the ingredients?
Merci de France !! 🥰😘😘😘😘
Good job
Thank you my dear kind big sister.
Hard work but it's worth it..! looks delicious ! 😋😍👍🌻😀⚘👏👋
blumenstrauss 33 yes definitely!
Do u consider make it and sale to Khmer people in US ? If u do please let me know I want to order some.
Can you use pork chitlins found in american grocery stores for the casing?
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)
Yummy Omg my favorite my wife Always makes that it’s so Good🙏🏿👍🏿
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).
I cannot find the description box as mentioned in the video
Hello friend from Japan 🇯🇵 . ចែនៅប្រទេសណាដែរ
California.
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.
Yesssssss
អរគុណក្មួយស្រីដែលបានខិតខំចែករំលែកចំណេះដឹងដល់បងប្អូនខ្មែរយើងទាំងការហត់នឿយនៅស្រុកគេ ។ ជូនពរសុខភាពល្អ អាយុយឺនយូរ ចំពោះក្មួួយស្រី ក៏ដូចគ្រួសារទាំងមូល ....។
Hello, I am hearing impaired and the translation is not clear.
Can you tell me how much beef is in the recipe?
Thank you
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.😆
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
Thanks 💯💯💯🇻🇮
Do u sell these kwa ko sis?
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 doing just fine.
July Seng thank you.😘
Alway trust beautiful khmer 🇰🇭 women preparing your kwa ko
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.
I can’t find the description box
Sis can you pleases share recipes
Hi Elissa, I really want to make Cambodia Sauage (kwa go). Can you please give me the ingredients and the quantity used for the13 pounds of brisket? Thanks.
មកពីខ្ញុំនៅឆ្ងាយពេក កុំអីទៅទិញញុំហើយទំនងណាស់ក្មួយស្រី