March 22, 2024
Ingredients
• 2 – 3 C rehydrated dried Split Gill Mushroom (het Bhi), soaked for 10 minutes in water with
• ½ teaspoon of salt
• ½ t salt
• 4 large cloves garlic
• 4 small red shallots, peeled (equal volume to garlic)
• 10 small green chillies
• 2 stalks lemongrass, finely sliced stalks only
• ½ C oil
• 1 egg (or 1 small handful of minced pork or chicken)
• ¾ C spring onion greens, chopped
• ¾ C basil (pak i tou Lao), leaves and flower heads plucked from stem and finely chopped just before using
• 3 T fish sauce (or to taste)
Method
1. Put the salt in a small mortar, followed by the garlic, shallots and chillies. Pound for a few minutes. Incorporate the lemongrass and continue to pound until everything is broken down and well mixed.
2. Heat the oil in a wok until hot. Add the pounded mixture. Stir fry for about 3 minutes until the garlic and shallots turn translucent.
3. If using minced pork or chicken, add and stir fry until the meat changes colour.
4. Add the drained mushrooms and 2 tablespoons of fish sauce, stirring to mix the ingredients. Stir fry for a further 2 minutes.
5. If using an egg, break it into a small bowl, whisk briefly and toss into the wok, stir frying to mix ingredients.
6. Add the chopped herbs and stir fry, occasionally flattening the mixture with the back of the wok spoon and turning in the mixture from the outside of the wok into its centre. Taste and add more fish sauce if needed. Toss with the wok spoon until quite dry.
7. Transfer to a plate and serve with accompanying dishes.
Information by Food from Northern Laos (The Boat Landing Cookbook)
video by ครัวบ้านฉัน เค็มมันหวานหอม
