March 22, 2024
Between January and March, when the river runs cool and clean in Luang Namtha, light green river weed appears on its rocks, growing to between 50 and 200 cm (20 – 80 in) long. This ‘weed’ is actually algae.
The local people collect, wash and then spread the algae in thin sheets on large woven bamboo or mesh trays to dry. A mixture of boiled tamarind water, salt and seasoning powder is prepared to enhance the algae’s flavour. Kai paen made in Luang Namtha province is distinctive for the ginger root juice which is added to the mix. The flavouring liquid is carefully brushed over the sheets.
Next, spices, including sesame seeds and ground galangal and pieces of tomato, onion and garlic, are scattered on the algae. As they dry in the sun for a day or two, the sheets absorb the various flavours. Once dry, the sheets can be stored for a long time if kept in the open air. To prepare for eating, the sheets are cut into pieces which are fried or crushed first and then lightly fried. The latter is eaten with sticky rice for breakfast.
The Boat Landing prepares algae by flash frying. The secret is to cook the pieces very quickly—in and out.
1. Cut the dry river weed sheets into 7 x 14 cm (3 x 6 in) pieces. Fold each piece in half and secure with half a toothpick.
2. Heat a small amount of vegetable oil in a frying pan. When the oil is hot, add several pieces. Immediately flip each one, frying for only 3 – 5 seconds per side. Longer cooking will turn the weed bitter, and it will burn.
3. Serve with sticky rice or aw lahm, page 108. Fried river weed is also very popular as a beer snack.
Kees Sprengers (The Boat Landing Cookbook)
Information by Food from Northern Laos (The boat Landing Cookbook)
Nutrition Facts: Serving Size
• Calories: 150 kcal
• Carbohydrate 9.0 g
• Sugar 0.6 g
• Protein 7.0 g
• Sodium 348 mg
• Total fat 9.2 g
• Saturated fat 0.0 g
• Cholesterol 0 mg
Nutrition facts by Ban Bom Kaipen Community Business
