User:The Bangsawan/sandbox
 Tongmo sausages being prepared on the grill in Malaysia | |
| Alternative names | tung lamaow, tung lò mò |
|---|---|
| Course | Snack |
| Place of origin | Vietnam and Cambodia |
| Created by | Cham people |
| Serving temperature | Hot or room temperature |
| Main ingredients | Beef (thigh muscle), cow intestines, fat, ginger, chili, star anise, garlic, sticky rice |
| Variations | Chinese sausages |
Tongmo is a type of beef sausage made by the Cham community in Vietnam and Cambodia,[1] as well as by members of the Cham diaspora in Malaysia and Thailand.[2][3]
Overview
[edit]The original name of this dish in the Cham language is tung lamaow, which has also been adapted into Vietnamese as tung lò mò. The name combines the words tung, meaning "intestine," and lamaow, meaning "cow" or "beef." This term shares linguistic heritage with the Acehnese word leumo for "cow" or "beef."[4]
Tongmo was introduced to Malaysia by Cham refugees who migrated from conflict-stricken Indochina during the 1970s, bringing their culinary traditions to areas in Southern Thailand and Peninsula Malaysia.[2][5]
Preparation and serving
[edit]Tongmo is made using specific cuts of beef, primarily the tougher thigh muscle, as well as fat from the cow's stomach lining and intestines. The beef is finely minced and marinated with ginger to neutralize any strong odors. This minced beef is then combined with fat in a 1:5 ratio, creating a rich mixture that is packed into cleaned cow intestines.
To enhance flavor, seasonings such as chili, star anise and garlic are incorporated, along with sticky rice, which acts as a filler. Once stuffed, the intestine casing is sectioned and pierced to allow excess moisture to escape, preventing breakage during drying. The sausages are then sun-dried for 2–3 days to develop their texture and flavor.[1][6][7][8][1][6]
After drying, tongmo is typically grilled and served with pickled papaya or soy sauce, though it can also be prepared by steaming, frying, or incorporating it into other dishes.
See Also
[edit]References
[edit]- ^ a b c Viet An (Jul 17, 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved November 3, 2024.
- ^ a b Nakamura, Rie (2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 160. doi:10.1353/ras.2020.0024.
- ^ Sharifah Mahsinah Abdullah (November 1, 2020). "Cambodian sausage Tongmo, a hit in Kelantan". New Straits Times.
- ^ Thurgood (1999), m/s. 306
- ^ Nakamura, Rie (2019). "Becoming Malay: The Politics of the Cham Migration to Malaysia". Studies in Ethnicity and Nationalism. 19 (3): 293–8. doi:10.1111/sena.12305. S2CID 213134318.
- ^ a b Hai Au (November 3, 2024). "Tung lò mò - Món ăn độc đáo của đồng bào Chăm". Báo Dân tộc và Phát triển (in Vietnamese). Retrieved Nov 14, 2023.
{{cite web}}: CS1 maint: url-status (link) - ^ Pham, Rachel (Jun 6, 2021). "'Tung lò mò' - Thức quà quý giá của người Chăm có cái tên khiến người ta tò mò". VTC News (in Vietnamese). VTC. Retrieved Nov 14, 2023.
{{cite news}}: CS1 maint: url-status (link) - ^ Norhaslinda Abd Wahid (Jul 9, 2017). "Tong mo menu istimewa Kemboja". Berita Harian.