RECIPES OF LAOS

Ingredients

2 lb

7 slices

1

1/2 tsp

2 tbsp

1

1 small

1 cup

1

1/2 cup

1/4 cup

3-4

Buffalo (or beef) meat (cut into 3/4 inch cubes)
Galangal (or 3 tablespoons chopped fresh ginger)
Onion (sliced)
Salt

Fish sauce
Eggplant (washed and sliced)
Head of garlic (roasted, peeled, and chopped)
Green beans (sliced)
Fresh lime (juice)
Green onions (chopped , white and light green part only)
Fresh mint (or basil) (chopped)

Fresh red serrano or jalapeño chiles (seeds and stems removed and cut into rings)

Water to cover

Fresh cilantro (chopped) (for garnish)

Black pepper (freshly ground) (for garnish)

Cucumber (thin slices) (for garnish)

1. Place the meat, galangal, onion, and salt in a large, heavy soup pot and cover with the water

2. When the water boils, add the fish sauce and the sliced eggplant

3. Cook at a rolling simmer for 10 minutes, checking to see when the eggplant is tender

4. When the eggplant is tender, remove it from the pot, mash it, and set it aside

5. Cover the meat and continue to simmer until it is tender, about 1 hour

6. When the meat is tender, add the mashed eggplants, garlic, green beans, chiles, and lime juice

7. Boil lightly, uncovered, for 10 minutes until the beans are done, and the sauce has thickened slightly

8. Stir in the green onions and mint, and serve in large soup bowls

9. Garnish with the cilantro, black pepper, and cucumber