Date of Issue: 30 December 2007
2000 Lao Kip - Sticky Rice Cooked in Bamboo Tube
5500 Lao Kip - Green Papaya Salad
7500 Lao Kip - Grilled Chicken
2000 Lao Kip - Sticky Rice Cooked in Bamboo Tube
Khao Lam Rice in Bamboo
Lao rice dishes can be spicy, salty, or sweet. Do not miss the chance to try the latter in one of its many variations.
Lao people adore rice. This will become quite clear once you explore the incredible amount of dishes made with rice. Rice with meat or rice soup will not surprise people from western countries, but rice desserts deserve some special attention.
When the cool season starts in November, Khao Lam appears in markets and at every festival. This is a sticky rice which is prepared in a bamboo tube with coconut milk and beans and plugged with coconut husk or banana leaves. When you buy this delicacy, you unwrap the bamboo cover and get a thick stick of sweet rice.
If you arrive in Laos at the end of the cool season in March, you will also find another variation of sweet sticky rice topped with slices of mango and coconut cream. Those who like experimental food should try such dish with durian.
This dish is popular as well in the neighbouring countries—Cambodia and Thailand, but each has its special ways of preparation.
5500 Lao Kip - Green Papaya Salad
Tum Mak Hoong - Laos Style Papaya Salad
Tum Mak Hoong is a popular Lao dish that is fast becoming well known around the world for its unique spiciness and flavor. The term “tum” in Laos means to “smash and mix” which is why it is prepared in a Laos Style Mortar and Pestle.
Tum Mak Hoong - Laos Style Papaya Salad Directions:
Peel the green outer layer of the papaya with a potato peeler. Shred the flesh of the papaya. Although you can use a grater, the traditional way is to place the papaya on a flat surface and cut into the flesh at about 1/8 inch intervals, then cut the papaya horizontally also at 1/8 inch intervals creating long thin shreds.
Combine garlic, chilies, salt, sugar, shrimp paste, and crab paste into mortar and pestle and grind until all the ingredients are well combined.
Add into the mortar the shredded papaya, snake beans, and carrots, and then add the fish sauce, cherry tomatoes, and lime. Mix and gentle grind all the ingredients to combine until the papaya starts to become darker in color.
Add the cherry tomatoes, adjust the seasoning, and serve.
Recipe Notes:
Shrimp and crab paste, and fish sauce can be found at most mainstream supermarkets in the Asian food section, otherwise at any Asian food store.
7500 Lao Kip - Grilled Chicken
Laotian grilled chicken called ping gai is a lovely recipe to represent the flavors of Lao. It doesn’t take long at all to whip up the marinade. You should let it develop the flavors with the chicken for a minimum of two hours, but overnight is best if you have the time. Of course serve it along side some sticky rice, and a green papaya salad, for a delicious meal. Enjoy!
Instructions
Mix all the marinade ingredients together in a bowl.
Add in the chicken legs and coat well
Pour everything into a ziploc or air tight container and refrigerate for a minimum or two
hours or overnight.
Heat your grill to medium high heat and grill until the chicken is tender and cooked through.
Serve with a little cilantro to garnish and of course some sticky rice.
Enjoy...
