RECIPES OF LAOS

Ingredients

1

5 round

4 small

2 small

3

2 slices

1 rice bowl

4 small

3

1 medium sized

Wild chicken, plucked, washed and gutted
Eggplants
Garlic heads (seared over a charcoal fire)
Shallots (seared over a charcoal fire)
Dried chilli peppers (grilled until brittle)
Galingale
Or padek
Garlic heads (chopped and fried until golden-brown)

Kaffir lime leaves

Bowl of broth

Spring onion leaves (chopped)

Coriander leaves (chopped)

Salt (adjust to taste)

Young banana flower (sliced

1. Take the chicken meat from the breasts and legs and chop it finely
2. Take the skin, the liver and the gizzard, wash them, tie them together with thread and cook them by boiling them in broth, then slice them thinly
3. Cooked the eggplants by putting them in the charcoal fire until their skins are burned
4. Pound together eggplants, garlic (seared over a charcoal fire), shallots, dried chilli peppers and galingale to form kheuang lap
5. Mix the minced chicken with the kheuang lap
6. Add salt and the or padek, and mix some more
7. When the mixture has a sufficiently strong taste of padek, add the broth and stir
8. In the broth make sure fish sauce has not been added but an appropriate quantity of ground khao khoua (uncooked sticky rice, toasted in a hot dry pan, then pounded very thoroughly) added
9. Then add the khao khoua broth and the sliced banana flower
10. Add also the sliced chicken skin (etcetera) and the fried garlic
11. Taste and check the saltiness
12. Arrange the ingredients on a platter
13. Garnish with chopped spring onion leaves, chopped coriander leaves and the Kaffir lime leaves, also chopped
14. Serve with Keng Som (any kind of sour soup) and a variety of fresh (raw) vegetables