{"id":5779,"date":"2019-08-27T00:00:00","date_gmt":"2019-08-27T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/cassia-leaves-stew-ohm-bai-khie-lek-sai-nung\/"},"modified":"2024-10-22T22:34:20","modified_gmt":"2024-10-22T22:34:20","slug":"cassia-leaves-stew-ohm-bai-khie-lek-sai-nung","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/cassia-leaves-stew-ohm-bai-khie-lek-sai-nung\/","title":{"rendered":"Cassia leaves stew ( Ohm Bai Khie Lek sai Nung)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 small blow for cassia leaves<\/li>\n<li>1 cup for boiled buffalo skin<\/li>\n<li>1 tea spoon for salt<\/li>\n<li>\u00bd tea spoon for fermented fish<\/li>\n<li>1 tea spoon for stock powder<\/li>\n<li>5 stalks for spring onion<\/li>\n<li>7-8 chilies<\/li>\n<li>2 lemongrasses<\/li>\n<li>8-10 for Yanang Leaves<\/li>\n<li>3-4 cloves for garlic<\/li>\n<li>2-3 onions<\/li>\n<li>2-3 stalk for dill<\/li>\n<li>2 table spoons for soaked sticky rice (pounded)<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ul>\n<li>Boil cassia leaves three time ( 15-20 minutes for each time), cut and pound<\/li>\n<li>Shaking Yanang leave by shake machine<\/li>\n<li>Slice and pound chilies, garlics, lemongrasses and onion<\/li>\n<li>Heat the pot, add Yanang juice, soaked sticky rice pounder, stock powder, salt, fermented fish, and pounded chilies, garlics, lemongrasses and onion<\/li>\n<li>When the pot heat, add buffalo skin and cassia leaves. Stew for 20 minutes<\/li>\n<li>Slice spring onion and dill, then put into the pot<\/li>\n<li>Taste and adjust<\/li>\n<li>Transfer to the bowl for serving<\/li>\n<\/ul>\n<p><strong>variation<\/strong><\/p>\n<ul>\n<li><em>add pork or meat instead of buffalo kin<\/em><\/li>\n<li><em>add more ingredient like Ant eggs<\/em><\/li>\n<\/ul>\n<p>More video<a href=\"https:\/\/www.youtube.com\/channel\/UCElquRoLJ_BOm5gGvKsYxuw\" target=\"_blank\" rel=\"noopener\">\u00a0Cooking with Ning<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[128,246,247],"class_list":["post-5779","story","type-story","status-publish","format-standard","hentry","story-type-meals-and-snacks","story-type-meat-poultry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"cassia leaves is one of herb that available to cook for a meal or available to find for serving by restaurants in Laos","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":5787,"pkl_story_video":"","pkl_story_image_credits":"Darly J","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/5779","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"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=5779"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=5779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}