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
- River weed or rock algae, Chlorophyta spirogyra ໄຄ່ິກ kai hin (raw); ໄຄແຜ່ນ kai paen, kai phaen, khai paen (dried sheets)
- Khao soi noodle making Tai Neua style
- Ginger, garlic and fermented soybean jeow
- How to make Khao Soi meat sauce Tai Neua style
- How Tai Neua make fermented soy bean paste for Khao soi noodles
Galangal Press Ltd Waikato, NEW ZEALAND; also Chonburi, THAILAND.
Tag Archives: substitutes
Sticky rice accounts for 80 to 90 percent of the rice consumed in Laos. It is opaque rather than semi-transparent like plain rice. High in gluten, it is the staple diet of many Tai and Kmhmu’ people. In the uplands, … Continue reading
Steam and serve with jeow or use in stir fries. They are used in Akha bean salad and any soop and can be substituted for long or yard-long beans.
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
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
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