Showing Tag: "padek" (Show all posts)

Khao Poon Nam Phik ເຂົ້າປຸ້ນ Rice Noodles with Chillie Sauce

Posted by Kroocrew on Sunday, April 8, 2012, In : Laos 



The following recipe translated from Phia Sings recipe collection

(First) ingredients
  • 1 small rice-bowl (1/4 pint) of padek-(add 1/2 pint of water and) boil the padek until it is clear when strained *
  • 300 grams of pork, free of fat, minced, rolled into a big ball, poached in the padek liquid until cooked, and then taken out of the pot and finely pounded
  • 400 grams of pa nang (a catfish) or pa ked (any fish with scales)
  • 1 kilo of pork bones (to make pork broth)
  • 10 thin slices of galingale
  • 10 straight...

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Mushroom Soup with Yanang Leaf Juice

Posted by Kroocrew on Saturday, July 31, 2010, In : Laos 


The yanang (Tiliacora triandra, bai yanang ใบย่านาง) is a vine that grows everywhere in Laos. These produce  a little bitter taste as the Lao love. 




Ingredients:
  • Mushrooms (Oyster, King Oyster mushrooms, enokitake etc ...)
  • 1/2 liter of juice yanang (canned or extract the juice from the leaves)
  • 1 small glass of Padek or fish sauce
  • 2 small red chillies
  • ½ chopped shallot in food processor
  • 2 sticks of lemon
  • 1/2 bunch of Betel leaves (pak i leut) coarsely chopped
  • 1/2 bunch chives ...

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Laap Kai Pa (Minced Wild Chicken Salad)

Posted by Kroocrew on Tuesday, February 2, 2010, In : Laos 

CC license
(This recipe would probably be the most authentic recipe for chicken laap documented. It's more historical than workable but if the ingredients are available it makes a superb dish. This really is the true laap and everything else is a good compromise.. With this outline you can make the true Fish laap and the true Duck Laap. )



Ingredients:

  • 1 free-range chicken, plucked, washed and gutted; take the meat from the breasts and legs and chop it finely; take the skin, the liver and the gizzard, wa...

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Lap Pa Keng (Raw Fish Laap)

Posted by Kroocrew on Saturday, January 30, 2010, In : Laos 





Ingredients:

  • 1 pa keng, scaled, gutted and washed - keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked-take half only of the flesh of the fish, wash it and chop it finely - put the fish skin in the soup until it is just enough cooked, then take it out and chop it into small pieces
  • 5 sweet young round eggplants - place them on a charcoal fire until their skins are burned, but do not let the seeds inside burn...

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  • Single measurement conversion
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