RECIPES OF LAOS

Ingredients

1

5

3

3 small

3 small

2 slices

5 small

1 rice-bowl

1 medium-sized

Or padek (cooked)

Bowl of nam keng (the liquid part only of the fish soup)

Salt (adjust to taste)

1. Keep the intestine of pa keng, 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

2. Place the eggplants on a charcoal fire until their skins are burned, but do not let the seeds inside burn - then place them in a bowl

3. Put the eggplants,  chilli peppers, 3 heads of garlic, shallots and galingale in a mortar and pound them all together finely

4. Put the chopped fish in the mortar with the five pounded ingredients and pound until thoroughly mixed

5. Add some or padek and salt

6. Then add some nam keng and continue stirring until it is thick or not is according to preference

7. Next, add the chopped fish skin, the chopped spring onions, and the fish intestine and eggs

8. Taste and check the saltiness

9. Dish up on to a platter and garnish with the fried garlic and chopped coriander

10. Serve with Keng Som Houa Pa Keng (sour soup made with the head of a pa keng) and some vegetables