Nimola’s Natang recipe is a taste revelation. This simple Cambodian dish needs only a few ingredients and offers an unforgettable taste of mild chilies, fruity coconut, peanuts and many delicious flavors. The deep-fried dry sticky rice is a real sensation. It is easy to make, as all the ingredients
Four best friends and a delicious Lao fish dish
Dear Friends of the Global Cookbook. Since most of the ingredients for the original „Or A-Lod“ recipe are only available in Laos, here is an original recipe for a Lao fish soup that is related to the dish from the episode. The recipe is still a challenge but should be much easier in terms of ingredients. The special thing about this Lao fish soup is the thick broth. The main ingredients are the meat of freshwater fish and fermented fish sauce, and herbs. This dish brings the authentic flavor and texture of Lao cuisine to your tongue.
- 600 g of river fish, cut in pieces
- 150 gram of Khao beta (soaked sticky rice, pundet), mixed with water
- 5 round eggplants, cut into four pieces
- 6 fresh bird´s eye chili more
- 2 asian red shallots, peeled
- 4 cloves of garlic peeled
- 1 tablespoon of „padek“ lao fermented fish sauce
- ½ tablespoon of salt
- 1 liter water
- 2 stalks of lemongrass roughly smashed
- 3 slices of galangal
- 1 small bowl of fresh dill cut into small pieces
- ½ bunch of green onions cut into small pieces
- ½ bunch of cilantro cut into small pieces
Fry fresh chili peppers, garlic, red shallots, lemongrass and galangal in a pan until brown. After all the ingredients are roasted, put them in a pot with the water and add the salt. 3.
Once everything starts to boil, add the fermented fish sauce and the fish.When it boils vigorously, add eggplant and khao beua. Once it boils violently reduce the temperature and simmer for about 15 minutes.
Adjust the taste with salt and add the fresh dill and scallions. Stir gently and transfer to a plate, sprinkle with cilantro and serve.
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