RECIPES OF LAOS

Ingredients

1

1 piece

8

5 large

1 stalk

3

10 pieces

3

2 yd

1 bunch

Dried quail (matured until almost mouldy)

Crisp-fried pork skin
Eggplants (round)
Fresh green chilli peppers
Lemon grass
Spring onions (straight bulb)
Sa-kahn (cut about 5 cm long and 5 cm thick and washed)
Young shoots rattan (cut into pieces 2 cm long and washed)

Long beans (cut into pieces about 2 cm long)
Phak tam nin (picked over, keeping only the leaves and tops, which are washed)
Dill (washed and cut into pieces about 2 cm long)
Spring onion (green parts only, cut into pieces about 2 cm long and washed)

Sweet basil leaves (washed)

Padek
Salt (adjust to taste)

1. Divided the quail into separate breast and leg parts, wash and put on a plate
2. Cut crisp-fried pork skin into squares of 5 cm and put on a plate
3. Cook rattan shoots by placing directly on a charcoal fire and peel so as to leave only the soft part
4. Place a soup pot on the fire and put into it two pints of water
5. Add the prepared bird, the eggplants, the chilli peppers, the spring onions, the lemon grass, the sa-kahn and salt
6. Cover and let it boil
7. Add the padek in a padek basket suspended in the soup
8. When the eggplants and the chilli peppers are done, spoon them out and pound them
9. Put this mixture back in the pot and when it returns to the boil add the phak tam nin and the yard-long beans
10. When all is done, add the pieces of pork skin and the chopped coriander leaves and taste and check the saltiness
11. Serve in a bowl, garnished with the chopped spring onion leaves
12. Accompany the dish with young cucumbers and older eggplants and other fresh vegetables (e.g. salad leaves, watercress, etc.).