Looking for the taste of Lao food?
Food from Northern Laos: The Boat Landing Cookbook
An encylopaedic resource for lovers of Lao food everywhere
Price US$29.95 plus P&P
Subscribe via Email
Galangal Press Ltd Waikato, NEW ZEALAND; also Chonburi, THAILAND.
Category Archives: Recipes
One of three Lao recipes for gaeng naw mai using local ingredients and from the cookbook “Food from Northern Laos”. Continue reading
Boat Landing doyenne, Joy Khantisouk, was taught this dish by her mother, who is a great cook from Luang Prabang. The dish doesn’t use much of anything, but the combination of tastes melds into a perfect savoury accompaniment to simmered … Continue reading
An extensive breakfast with fish, lahp, jeow and other dishes is served prior to a baci in Ban Chalensouk, Northern Laos Continue reading
Ingredients for a Lao raw or cooked meat lahp are extremely variable reflecting a cuisine which is prepared with whatever is readily available from the forest, Continue reading
This is a typical Kalom (Tai Yuan) stew from Ban Khone, The Boat Landing’s village. It is prepared with whatever vegetables are in season. Ingredients for the dish in the top photo below include banana flower, gourd vine leaves, chilli … Continue reading
This ginger, garlic and fermented soy bean paste jeow is sweetened with sugar and eaten with very sour berries wrapped in spring onion and cilantro leaves. Continue reading
Tai Neua make a fermented soy bean paste for flavouring khao soi and other dishes. Here we record how this in made in a way that you can make it yourself. Continue reading
How to make the pork and khao soi (tua nao) fermented bean paste base for khao soi noodles Tai Neua way in Muang Sing, Laos Continue reading
Our visit to Mondulkiri starred a visit to a Bunong village where Ma showed us two indigenous dishes, one cooked in a bamboo tube, and a beef and vegetable stew with prahok. Continue reading