Dried buffalo skin (Nang Khem)

serve Nang Khem with cooked sticky rice, or make as an ingredients such as Ac Lam Namg, Jeow Bong, etc.

Ingredients
  •  5 kg, Dry buffalo skin
  •  2 kg, salt
  •  1 kg, paddy dust

Method
  1.  Cleaning the dry buffalo, cut into piece (any size that you want)
  2.  Put dry buffalo skin, salt and water, then pickle it for 2-3 night before toss the water out. Cleaning the water one more time before mixing with paddy dust.
  3.  Pound to soft before drying under the sun 1-2 days. Roasted before serving
 

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More information by ປຶ້ມອາຫານລາວ (ວິທີເຮັດອາຫານເກັບໄວ້ກິນດົນ)

 

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