RECIPES OF LAOS

Ingredients

4 cups

15 cloves

1 tbsp

2 tsp

1 tbsp

1 tsp

2 tbsp

4 lb

5 tbsp

6 1/2 cups

6 small

Jasmine rice (uncooked)

Garlic (minced)

Whole peppercorns

Salt

Yellow curry powder

Ground turmeric (optional)

Soy sauce

Duck (boned) (or chicken)

Vegetable oil

Water

Green onion (thinly sliced)

1. In a large bowl, soak rice in cold water to soak while preparing the rest of the recipe

2. In a small bowl, using the back of a spoon, smash into a paste the garlic, pepper, salt, curry, and turmeric

3. Drizzle in the soy sauce as you continue to smash and set spice aside

4. Cut the duck into a dozen pieces, removing the fat and thick skin

5. Drain soaking rice, and set aside

6. Heat 2 tbsp vegetable oil in a wide pot over medium-high heat, stir in the spice paste, and cook for 30 seconds

7. Stir in duck pieces and cook about 10 minutes, stirring frequently until lightly browned

8. Pour in 2 cups water, bring to a boil, and simmer 10 minutes

9. Pour in remaining water and vegetable oil and return contents to boil

10. Add rice to pot (Water should cover the rice by 1/2 inch)

11. Return to a boil and cook, covered tightly, 15 to 20 minutes, until rice is tender

12. Remove pot from heat

13. Let stand, covered, 5 to 10 minutes, then turn out onto serving platter, and garnish with green onions

    (If using chicken, cut 2 lb of meat into 1 inch chunks. The above spices even work with beef, just add 2 tbsp of minced ginger to the paste)