River weed or rock algae, Chlorophyta spirogyra ໄຄ່ິກ kai hin (raw); ໄຄແຜ່ນ kai paen, kai phaen, khai paen (dried sheets)

Dried river weed from Luang Prabang

Long strands of river weed grow in flowing Lao rivers. In Luang Namtha province they are collected by the locals and served up either as a thick, simmered, spicy sauce or dried in thin sheets which have been sprinkled with tamarind and ginger juice and other aromatics such as sesame seeds, tomato and garlic. The dry sheets are cut into small squares and flash shallow fried for a tasty drinks snack. Kai paen can also be toasted over a fire or in a microwave oven.

Here is the process of collecting and preparing river weed for comsumption and sale in Luang Prabang, shared by Joost Foppes via Facebook. Thanks, Joost!

 

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7 Responses to River weed or rock algae, Chlorophyta spirogyra ໄຄ່ິກ kai hin (raw); ໄຄແຜ່ນ kai paen, kai phaen, khai paen (dried sheets)

  1. meemee says:

    Hi Dorothy,
    They are making the same way in my home town.(KengTong,Shan State,Myanmar).
    I fry them and eat with sticky rice.
    Thanks you for your post,I got many knowledge.
    meemee

  2. neti says:

    Dear Dorothy,
    This kind of food , Kai paen are traditional food in Northern Thailand , Nan, Phare , ChiangRai.
    We have two kind of freshwater edible algae, Spirogyra known as Tao,long strands with slimy sheath. We eat them as salad with spicy ingredients
    Another one , Cladophora are known as Kai. It’s look alike Tao but the strand not smooth .
    In Thailand we have a recipe, Kai Yee, we bring the chopped and dried kai cook in pan with garlic, salt and sesame . It taste yummy !!

    http://chiangkhong108.com/kai.htm

  3. Pingback: River Life | typo traveller

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