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Tag Archives: lahp
Namthip learns to cook
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
Posted in Blog
Tagged cillies, ingredient preparation, jeow, lahp, Lao food, Luang Namtha
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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
Sawtooth herb, culantro, eryngo, long-leaf coriander, stinkweed, ngo ngai ຜັກຫອມແປ້ນ pak hawm bpaen, ຜັກຫອມໜາມ pak hom nham, ຜັກຫອມແປ, pak hom pay
Sawtooth herb is used in jeow, eaten fresh and added to stews. It goes well with fish. It can be eaten raw as an accompaniment to papaya salad and with lahp. The Akha are partial to it. Use as a … 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
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
Garlic ຫົວຜັກທຽມ pak tiam
This is a kitchen staple. Both the green tops and bulbs are eaten as salad. Fry cloves in oil at the beginning of a stir fry or soup. Use cloves in lahp when young. Heads of garlic are roasted over … Continue reading
Posted in Ingredients
Tagged flavouring agent, ingredient preparation, lahp, vegetables
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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
Ground, roasted sticky rice ເຂົ້າຂົ້ວ kao koua
This is used as a texture and flavour enhancer in lahp and sa preparations and as a thickener in stews and moke. To make it, dry fry 2 tablespoons uncooked sticky (or plain) rice in a pan on medium heat … Continue reading
Posted in Ingredients
Tagged flavouring agent, ingredient preparation, lahp, Lao food
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Banana flower ໝາກປີ mak bpee
This is the sterile male organ at the end of the banana bunch. The bunch grows from the female, self-fruiting flower above the male flower. Two species of banana flower are commonly used for cooking, one a green flower, the … Continue reading
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