The last savoury dish we attempted was Orlam (Luang Prabang stew). According to Joy, the chef at Tamarind, this used to be a simple, fairly spartan stew, however over the years it has become popular to add vegetables and herbs. This recipe uses substitutes since many of the ingredients can’t be found in western countries. Our version used chicken but you could use pork or any meat (even dried meat or fish).
150g barbecued chicken
2 teaspoons salt
3 large round eggplants, tops cut into a grid but kept whole
20 small round pea eggplants
black peppercorns to taste
4 black cloud ear mushrooms
5 yard long beans, cut into 2-3cm lengths
2 lemongrass stalks
ping pong sized ball cooked sticky rice
1/2 cup basil
1 tablespoon dill
8 spring onions
2 dashes fish sauce
In a large pot, bring 900ml water to the boil, add the salt.
Add the small and large eggplants, peppercorns, mushrooms, beans and lemongrass. When this is boiling, add the chicken.
Cook until the eggplant is soft. Remove from heat.
Remove eggplants, chili, sticky rice and lemongrass from the pot and pound in using a mortar and pestle until it becomes a soft paste. Add the paste to the stew.
Boil for a few more minutes, then add fish sauce to taste. Enjoy!
Ingredients (for 300g rice)
375 ml coconut cream or milk
scant 1/2 teaspoon salt
Rinse the rice until is clears.
While the rice is steaming, heat the coconut milk, sugar and salt in a saucepan.
All recipes courtesy of Tamarind Restaurant.