RECIPES OF LAOS

Ingredients

400 gm

6

3 stalks

3 small

7 small

3

3-5 slices

1 small bowl

Beef sirloin (sliced into pieces 2 cm x 3 cm x 3 mm)
Lime juice
Lemon grass (sliced into small pieces)
Garlic heads (sliced into small pieces)
Shallots (sliced into small pieces)
Dried chilli peppers (sliced into small pieces)
Galingale (sliced into small pieces)
Or padek (1/4 pint)
Liver
Spleen
Heart
Tripe
Salt (adjust to taste)
Spring onion leaves (finely sliced or chopped)
Fresh coriander (finely sliced or chopped)
Kaffir lime leaves (finely sliced or chopped)

1. Salt and marinated the beef for two hours in the lime juice
2. The lemon grass, garlic heads, shallots, dried chilli peppers and galingale should be mixed together and the result is called kheuang hom
3. Put the kheuang hom into a bowl and add salt
4. The liver,  spleen,  heart and tripe  are to be boiled in the meat broth, sliced into small pieces and set aside on a plate
5. Squeeze out the liquid from the marinated beef, and set the liquid to cook on a low heat
6. Mix the pieces of beef with the kheuang hom
7. Add the or padek little by little, mixing the ingredients continuously as you do so
8. Mix in also half the sliced offal, the reduced liquid from the beef, the spring onions and the Kaffir lime leaves and mix well
9. Taste and check the saltiness
10. Place the mixture on a serving plate and garnish it with the remaining sliced offal and the coriander
11. Serve with Keng am Duk Ngua