Moo Yor Tod – Crispy Fried Moo Yor with Nam Jim Gai
Moo Yor Tod is available at almost every snack stand in Thailand: thick slices, fried golden brown in hot oil, with sweet chili sauce for dipping.
The Moo Yoo with rind is particularly suitable because it becomes crispy on the outside and retains its bite on the inside.
Ingredients for 2 servings of Moo Yor Tod
Preparation time: approx. 10 minutes
| Moo Yoo Natural with rind | 250 g |
| Neutral oil | 3 tbsp |
| Cucumber, sliced | 1 small |
| Thai basil or coriander | a few sprigs |
| Nam Jim Gai – Sweet Thai Chili Sauce | for dipping |
Preparation of Moo Yor Tod
- Peel the sausage and cut diagonally into approx. 1 cm thick slices. Pat the slices dry with kitchen paper, then the oil will splatter less.
- Heat the oil in a pan over medium to high heat.
- Place the slices next to each other and fry for approx. 2 minutes per side, until they are golden brown and crispy at the edges. Moo Yor is already cooked, it just needs to get some color.
- Let drain briefly on kitchen paper.
In the deep fryer: Fry at 170 °C for 2–3 minutes. This makes the surface the crispiest.
How it is served
Arrange the slices while still hot on a plate with cucumber and herbs, Nam Jim Gai in a small bowl next to it. In Thailand, this is a classic Kab Klaem, a snack with beer. With rice, it becomes a quick meal.
Enjoy your meal, your Yak Thai Team.
