What is Laotian food? I had no idea, so I was pleased to attend a cooking class in Luang Prabang run by the Tamarind Restaurant which specialises in Laotian food – and it is all delicious. The first order of the day was to spend an hour in the huge local market where all of the new and interesting vegetables and some other challenging ingredients were presented and explained. We tried, and enjoyed, crisps made from bamboo and deep fried sweet sticky rice balls.
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- All types of fresh vegetables
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- Lots of fruit and other ingredients
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- Steaners and sticky rice containers
Then we were taken out of town to a country kitchen to learn and practice our skills in Laotian cooking. It was a magnificent setting in which to cook and eat
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- Surrounded on 3 sides by water
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- Beautful garden
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- Getting ready to cook
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- Basic instruction
We were first taught basic skills. Learning the difference between ordinary rice and sticky rice and how to steam each type. Washing rice and making pastes.
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- Washing rice
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- Steaming Rice
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- Making pastes
Everything is done on an open fire – no gas or electricity – braai-masters extraordinaire. We began by making two types of Jeow – the dip or salsa for sticky rice that is served at every meal. Jeow Mak Keua – smoky aubergine dip and Jeow Mak Len – a spicy tomato dip. Cooking sticky rice is a skill and eating sticky rice requires knowledge and etiquette. We then learned the secrets to making Mok Pa – Fragrant and herby fish steamed in banana leaves. This was followed by something I thought was impossible. The night before I had seen an item on the menu – Oua Si Khai – lemongrass stuffed with chicken. “That’s crazy” I thought, “how can you get enough chicken into a lemongrass stalk to call it stuffed?” Guess what – I know the secret and it is so cool! However – look at the pics and you will also know. We made a variation of Laarb or Laap – a famous Lao dish – this one is called Koy and is made with buffalo meat. Optional ingredients (which I declined) are the tripe and the bile of the buffalo. For dessert we made a superb black sticky rice in coconut milk with fresh fruit.
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- Ready to cook
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- Lemongrass stuffed with chicken
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- Frying the Oua Si Khai – it can also just be braaied. Definitely going to do that
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- From left to right: Tomato Dip, Koy or Laarb, Aubergine dip, Peanut sauce, Stuffed Lemongrass, Fish steamed in banana leaf
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- Fruit ready for dessert
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- Super delcious dessert
Cooking instructor, Sit.
I have a recipe book – can’t wait to cook some of these at home
Brings back wonderful memories of a fantastic Asian supper you made with Mo, in Kirstenhof, the dishes just kept coming out of the kitchen, can’t wait to try your next creation from your Lao travels
Can’t wait to eat what you cook at home from your recipe book!!
Wow uncle El, your beard is spectacular!!! And of course all that food looks incredible… but wow… that beard!!
Glad you like the beard Kim! Congratulations on the new baby – how exciting!
Hope you are nowhere near the burst dam Tex!!
Can’t wait to hear the secret about the chicken stuffed lemongrass! Dying to taste it… Yum!
It is yum – you’ll be on the list fr the first tasting ;o)
Hi Elred. Judy and I continue to follow your epic journey closely. Amazing story. Hope you are preparing to become a keynote speaker of note once you return to slaapstad. Our mini epic on Koh Samui continues and we explore the island on foot, vehicles and by sea. “Thailand on one island” is our take on this beautiful tropical island. No need for people to go anywhere else except Bangkok! And perhaps north and northeast. We are learning only a few new recipes and Larb (our spelling!) has become a favorite. Have come across two amazing cookbooks written by Farangs who each spent some twenty years researching for the truth in Thai cooking (including Laos). The one we are currently reading is called Pok Pok – written by an American Andy Ricker. Good luck and best wishes for the days ahead. All the best, Gerry
Thanks Gerry and Judy for your comments and support. I am sure you’re having the best time on Koh Samui. I’ll look for that cookbook. When we’re all home we’ll need to get together and have a knowledge-sharing and cooking evening. Enjoy and best wishes from a very soggy cyclist ;o)
Hi again Elred. Great. Sterkte! Watch out for the full moon eclipse tonight/early Sat morning. It will be amazing …
Are you going to open a restaurant when you get back and become owner and head chef?!!
No but I am going to insist that all my supporters from this ride come for a celebratory dinner cooked by me. Be ready for the invitation!
Can’t wait!
Food looks delicious and so interesting. You looking great too! Thanks for keeping us informed on your journey. Stay well xx
Thanks Mich – the food really is good and I’ve lost a lot of weight so I am feeling good and fit. Thanks for your support. Love to you and the family :o)
oh my word El…you are so advertising your new found cooking skills….we are looking forward to sampling the fruits of this freshly acquired cooking knowledge…meet you and Mo at yours for an Asian food celebration!!!!! 🙂 good luck for the next cycling challenge
Oh yes you and your family are top of the invitation list -so looking forward to it already and I still have to o a Cambodian, a Vietnamese and a Chinese cooking class!
Wow, food looks amazing. Keep writing, loving living your adventure with you.
Thanks Sean. I’ve scheduled another for Friday. It details some interesting adventures crossing the mountains in North Laos. I leave Vientiane tomorrow for 2 weeks riding to the Southernmost tip of Laos so they’re won’t be an update after Friday for a while