RECIPES OF LAOS

Ingredients

3 pieces

2 strips

3-4 small

1 piece

1 piece

3

1 stalk

7

7 large

1 bunch

1 bunch

1 bunch

Dried buffalo meat (sliced into smaller pieces and washed)

Lemon grass (sear it in hot ashes, then wash it and crush it)

1. Cook the dried buffalo skin by putting it directly into the charcoal fire and then scraping off the burned parts, after which cut it into smaller pieces and soak them in water

2. Peel off and discard the rough outer skin of the sa-kahn and divide it into 15 small parts

3. Put 1/2 pints of water into a pot and place it on the fire

4. Add salt, the crushed stalk of lemon grass, the buffalo meat, the buffalo skin, the shallots, the chilli peppers, the eggplants and the sa-kahn

5. Let all this to come to the boil, then add some padek by using a small-meshed strainer

6. Leave it boiling until the chilli peppers and eggplants are done, then take out these ingredients, pound them finely and return them to the pot

7. Next, add the phak tam ling and the young shoots of chilli pepper

8. Taste and check the saltiness, then add the crisp-fried pork skin, the chopped dill and the sweet basil leaves

9. Take the pot off the fire and transfer the contents to a bowl

10. Garnish the dish with chopped spring onion leaves and serve it with Som Moo or Som Pa Keng