Tag Archives: ingredient preparation

How Tai Neua make fermented soy bean paste for Khao soi noodles

Posted on 14 February 2012 by Dorothy

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 →

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Fermented fish sauce ປາແດກ padek, paedek

Posted on 1 October 2011 by Dorothy

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 →

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Namthip learns to cook

Posted on 24 February 2011 by Dorothy

Lao children learn to cook Lao food from an early age by watching and imitating others. 9 year old Namthip prepares chillies for jeow using the lahp (mincing) technique in Luang Namtha. Recipes and techniques are not written down but learned through being shown and then practising. Continue reading →

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Preparing ingredients for jeow

Posted on 29 December 2010 by Dorothy

Essential to the flavour of Lao food, the first step in many Lao recipes is the roasting or grilling of flavouring ingredients. Most jeow (chilli dipping sauce) recipes call for this. We show traditional and modern ways of preparing jeow ingredients. Continue reading →

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Blood, usually duck or pig ເລຶອດ leuat

Posted on 6 December 2010 by Dorothy

Eating blood or blood products is extremely common in Laos. Noodle soups, especially kao poon, frequently contain cubes of boiled blood cake as does a sidewalk staple, cold glass noodles with vegetables. Akha pork balls (page 109) usually contain fresh … Continue reading →

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Yanang leaves ໃບຍານາງ bai yanang

Posted on 6 December 2010 by Dorothy

A food from the forest, yanang is used throughout Thailand and Laos. The juice extracted from the leaves is used in all sorts of Lao recipes for bamboo dishes, especially bamboo shoot soup. Continue reading →

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Kmhmu fish dishes (Khmu)

Posted on 5 November 2010 by Dorothy

This article describes various Khmu fish dishes prepared by the men of Ban Chalensouk the morning after the party. The farmed fish used are small tilapia – a sweet tasting freshwater fish much used in Laos and bought from the … Continue reading →

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Pork and bamboo shoot soup and other feast food at Ban Chalensouk

Posted on 25 October 2010 by Dorothy

Ingredient preparation in the Khmu village Ban Chalensouk, where Lao recipes of soop pak, gaeng and sa (a type of lahp) were cooked for a feast. Continue reading →

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Chilli wood, pepper wood Piper ribesioides Wall., Piper interruptum Opiz. ໄມ້ ສະຄານ mai sakahn, sakhan, sakharn, sakhahn, mai sakhaan

Posted on 10 August 2010 by Dorothy

A very spicy (peppery and chilli tones), woody vine with a lingering aftertaste used in Northern Lao food. It is slightly numbing to the tongue. In Luang Prabang and Luang Namtha provinces it is used in aw lahm, and some river weed and taro dishes to enhance a dish’s flavour. Continue reading →

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Fermented fish sauce ປາແດກ padek, paedek

Posted on 4 August 2010 by Dorothy

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 , , , , | 6 Comments