Prepare for a culinary adventure that will tantalize your taste buds! This recipe unveils the secrets to crafting delectable lemongrass-stuffed grilled intestines, a fiery and flavorful Thai street food sensation. Forget bland – this dish bursts with aromatic lemongrass, spicy chilies, and the satisfying chewiness of perfectly grilled intestines. It’s a unique and rewarding experience for adventurous eaters, showcasing the vibrant and often unexpected delights of Thai cuisine. The intense flavors are expertly balanced, creating a dish that’s both complex and incredibly satisfying.
This isn't your average grilling recipe; it requires careful preparation and attention to detail to achieve that perfect balance of textures and tastes. Ready to embark on this exciting culinary journey? Let's dive into the step-by-step guide to making your own incredibly flavorful lemongrass-stuffed grilled intestines.
Tools Needed
- hose connector
- grill
- toothpicks
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Intestines
- Clean the intestines thoroughly. Wash with water, using a hose connector to increase water pressure. Turn inside out and wash again. Remove any black debris or dirt.
- Wash the small intestines and large intestines separately. For small intestines, use real intestines and don't wash the inside. Check for bitterness by squeezing the tip; yellow indicates bitterness.
- Boil the intestines. Add lemongrass and kaffir lime leaves for enhanced flavor and color. Add a little salt.
- Boil for approximately 40 minutes (small intestines). Adjust boiling time depending on the desired softness. Let cool.




- Cut the intestines into pieces. Remove only the thick part of the filling, leaving the thinner parts for easier wrapping around lemongrass.

Step 2. Marinate and Stuff
- Wash the white stuffing with salt and flour (or just salt and vinegar if you don’t have flour). Rinse with water 2-3 times.
- Mix seasoning powder, palm sugar, green-capped seasoning sauce, oyster sauce, black pepper, and sweetened condensed milk.
- Marinate the intestines. Add about 1 ladle of marinade to prevent dryness. Mix gently, especially for small intestines to avoid breaking them.
- Marinate for 1-1.5 hours.




- Peel off the outer skin, and use the softer inner parts. Cut into appropriate lengths.
- Stuff the intestines with lemongrass. Secure with toothpicks.


Step 3. Grill and Serve
- Grill the stuffed intestines over medium-low heat. Avoid high heat, as it will make the intestines tough. Brush with vegetable oil for a better look and to prevent sticking.

Step 4. Make the Dipping Sauce
- Mix tamarind juice, palm sugar, sugar, salt, chili powder, roasted rice powder, and lime juice. Adjust seasoning to taste.

Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- If you want to make the filling easier to eat, boil it first before grilling.
- For selling, consider the size and pricing of your grilled intestines appropriately.
Nutrition
- Calories: approximately 6000-7000
- Fat: 400-500g
- Carbs: 150-200g
- Protein: 400-500g
FAQs
1. Where can I find pig intestines?
You can usually find pig intestines at Asian grocery stores or butcher shops specializing in offal. Sometimes larger supermarkets carry them as well, often frozen.
2. How can I make sure the intestines are clean?
Thorough cleaning is crucial! Turn the intestines inside out, scrub them vigorously with salt and vinegar, then rinse multiple times with cold water. You can also soak them in water with a little baking soda to help remove any lingering odors.
So there you have it – your very own batch of authentic, lemongrass-stuffed grilled intestines! This recipe, while adventurous, rewards you with a truly unique and unforgettable Thai street food experience. Enjoy the fiery flavors and impressive results of your culinary creation.