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Category Archives: Ingredients
Chillies
Chilli flakes ໝາກເຜັດແຫ້ງ mak pet haeng Chopped dried chillies are sprinkled over noodle dishes or added to a recipe to increase its hotness. In jeow bong, the flakes impart a deep red colour. Purchased chilli flakes are often old and … Continue reading
Chinese cabbage, celery cabbage, Napa cabbage ຜັກກາດຂາວ ຫຼື ຜັກກາດຂຽວ pak kaat kao, pak kaat kiao
The elongated, barrel-shaped Chinese cabbage has two types. One is a pale green, almost white version, and there is a darker-leafed variety. Leaves go well added to a salad, stir fried with chicken or steamed to accompany other vegetables with … Continue reading
Chinese flowering cabbage ຜັກກາດຊອມ pak kaat som, pak kaat kiao
This green has yellow flowers and long stems. It looks similar to pak kaat kuang tung only bigger, with longer stems. Steamed, it is used to scoop up jeow. It is also used in stir fried dishes. It can be … Continue reading
Coriander, cilantro ຜັກຫອມປ້ອມ pak hom pom
Widely used in Lao recipes.The small-leafed, short plant is the Lao version; the variety with larger stems and leaves grows from Chinese seed. It is a standard accompaniment for lahp and sa. Use the plant, root removed, as a salad vegetable. The leaves are added to soups just before serving. Use in young chilli pepper jeow. Lao do not cook with the seed. Continue reading
Cucumber ໝາກແຕງ mak taeng
Most are grown to about 15 cm (6 in) but sometimes are left to grow twice that size. Smaller, dill pickle-size cucumbers are also available in Laos. The main varieties in Laos have a thin, edible skin. Stuff with pork … Continue reading
Dill ຜັກຊີ pak sii
Add to soup just before serving. It can be eaten fresh with lahp or added to gaeng and stews at the end of cooking. Dill is an essential herb for aw lahm. It is used in fish moke and fish … Continue reading
Eggplants
Long eggplant, long aubergine ໝາກເຂືອຍາວ mak keua nyaow Grilled until soft, this variety is used in jeow. It can be stuffed. A wonderful way to prepare aubergine is to cut the vegetable in 1 cm (⅓ in) slices across the … Continue reading
Fermented bean paste, Muang Sing ໝາກຖົ່ວເນົ່າ mak tua nao
This salty and chilli-flavoured fermented soybean paste is widely available in Luang Namtha markets. To create it, soybeans are steamed and then put in a plastic bag in the sun where they are left for a time. They are then … Continue reading
Posted in Ingredients
Tagged flavouring agent, ingredient preparation, Lao food, substitutes
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Fermented fish sauce ປາແດກ padek, paedek
This extremely pungent, opaque fermented fish sauce incorporates chunks of fish. It is eaten raw or cooked in a variety of Lao dishes; it is used extensively in Thailand’s Isaan province, home to many Lao. It is also made and … Continue reading
Posted in Ingredients
Tagged flavouring agent, ingredient preparation, Lao food, Lao recipes, substitutes
6 Comments
Fermented fish sauce ປາແດກ padek, paedek
This extremely pungent, opaque fermented fish sauce incorporates chunks of fish. It is eaten raw or cooked in a variety of Lao dishes; it is used extensively in Thailand’s Isaan province, home to many Lao. It is also made and … Continue reading
Posted in Blog, Ingredients
Tagged fish, flavouring agent, ingredient preparation, ingredients, Lao recipe, Lao recipes
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