Sakoo Ton Peak Phatthalung

“Sakoo Ton Peak Phatthalung” is a traditional Thai dish that originates from Phatthalung province in southern Thailand. It features sago pearls (sakoo) cooked with minced pork, shrimp, and various aromatic herbs and spices. This dish offers a delightful combination of flavors and textures, making it a favorite among locals and visitors alike. You can find dessert versions as well!  Here’s a recipe to make Sakoo Ton Peak Phatthalung for two people.

Ingredients:

For the Sakoo Balls:

• 1 cup sago pearls
• 1 cup water
• Pinch of salt

For the Filling:

• 100g minced pork
• 100g shrimp, peeled and deveined, finely chopped
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped green onions

For Serving:

• Fresh lettuce leaves
• Fresh cilantro leaves
• Fresh mint leaves
• Fresh Thai basil leaves
• Sliced cucumber
• Red chili slices
• Lime wedges

Preparation:

1. Prepare the Sakoo Balls:

• Rinse the sago pearls under cold water until the water runs clear. Drain well.
• In a pot, bring 1 cup of water to a boil. Add a pinch of salt.
• Stir in the sago pearls and cook over low heat, stirring constantly, until the pearls become translucent, about 10-15 minutes.
• Once cooked, remove from heat and let cool slightly.
• When the sago pearls are cool enough to handle, knead them until they form a smooth dough-like consistency.

2. Prepare the Filling:

• Heat the vegetable oil in a skillet over medium heat.
• Add the minced garlic and shallot to the skillet and cook until fragrant, about 1-2 minutes.
• Add the minced pork and chopped shrimp to the skillet. Cook until the pork is no longer pink and the shrimp turns pink and opaque, about 3-4 minutes.
• Stir in the fish sauce, soy sauce, sugar, and ground white pepper. Cook for another 1-2 minutes.
• Remove the skillet from heat and stir in the chopped cilantro and green onions. Let the filling cool slightly.

3. Assemble the Sakoo Balls:

• Take a small portion of the sago dough and flatten it in your palm.
• Place a spoonful of the filling in the center of the dough.
• Carefully fold the dough over the filling and shape it into a ball. Repeat with the remaining dough and filling.

4. Steam the Sakoo Balls:

• Arrange the prepared Sakoo balls on a steaming tray lined with parchment paper.
• Steam the Sakoo balls over boiling water for about 10-12 minutes, or until they are cooked through and slightly translucent.

5. Serve:

• To serve, arrange fresh lettuce leaves on a serving platter.
• Place the steamed Sakoo balls on top of the lettuce leaves.
• Garnish with fresh cilantro, mint, Thai basil leaves, sliced cucumber, and red chili slices.
• Serve with lime wedges on the side.

6. Enjoy:

• Serve the Sakoo Ton Peak Phatthalung with dipping sauces such as sweet chili sauce or spicy seafood sauce.
• To eat, wrap a Sakoo ball in a lettuce leaf along with some fresh herbs and sliced cucumber. Squeeze some lime juice over the top before taking a bite.
• Enjoy the burst of flavors and textures in this delicious and authentic Thai dish!

Sakoo Ton Peak Phatthalung is a delightful and flavorful dish that captures the essence of southern Thai cuisine. With its combination of tender Sakoo balls filled with savory pork and shrimp, and fresh herbs and vegetables, it’s a dish that’s sure to impress. Enjoy it with your loved one for a memorable dining experience!