{"id":17708,"date":"2026-10-08T15:17:43","date_gmt":"2026-10-08T08:17:43","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17708"},"modified":"2026-10-22T16:24:26","modified_gmt":"2026-10-22T09:24:26","slug":"steamed-rice-field-crab","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/steamed-rice-field-crab\/","title":{"rendered":"Steamed rice field crab"},"content":{"rendered":"<p>Steamed rice field crab mixture is a traditional Lao dish made with local rice field crabs and herbs. The ingredients are mixed together, placed in the crab shells, and steamed until fully cooked. This dish is delicious, easy to prepare, and reflects the traditional food knowledge passed down through generations in local communities.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500 g rice field crabs<\/li>\n<li>2\u20133 stalks of lemongrass<\/li>\n<li>2\u20133 shallots<\/li>\n<li>2\u20133 sprigs of coriander<\/li>\n<li>Fresh chilies, as desired<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>1 teaspoon seasoning powder<\/li>\n<li>2\u20133 fresh chilies<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Wash the rice field crabs thoroughly. Separate the crab shells and remove the soft crab mixture (crab innards and fat).<\/li>\n<li>Pound or grind the crab mixture until smooth.<\/li>\n<li>Pound the lemongrass and chop the shallots, garlic, and fresh chilies.<\/li>\n<li>Mix all the prepared ingredients with the crab mixture. Add salt and seasoning powder to taste.<\/li>\n<li>Spoon the mixture into the crab shells.<\/li>\n<li>Place the filled shells in a steamer and steam for about 15-20 minutes, or until fully cooked.<\/li>\n<li>Serve hot with freshly cooked sticky rice or steamed rice.<\/li>\n<\/ol>\n","protected":false},"template":"","format":"standard","story-type":[250,261],"type-of-story":[269],"class_list":["post-17708","story","type-story","status-publish","format-standard","hentry","story-type-seafood-fish","story-type-lao-kitchen","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"A Traditional Lao Dish Passed Down from Generation to Generation","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17670,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,250]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/250"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17708"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17708"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}