{"id":6292,"date":"2019-05-30T00:00:00","date_gmt":"2019-05-30T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/stir-fried-fiddlehead-fern-koua-pak-goot\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"stir-fried-fiddlehead-fern-koua-pak-goot","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/stir-fried-fiddlehead-fern-koua-pak-goot\/","title":{"rendered":"Stir fried fiddlehead fern (koua pak goot)"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n\u2022\u00a0\u00a03 C of fiddlehead fern pieces, 10 cm (4 in) lengths from the tip end, washed and drained. The younger and smaller the ferns the better. If using larger ferns, check that the stems are tender. If not, peel them before snapping into smaller pieces.\u00a0<br \/>\n\u2022\u00a0\u00a03 T for oil\u00a0<br \/>\n\u2022\u00a0\u00a02 \u2013 4 smalls for green and red chillies, not the tiny hot ones\u00a0<br \/>\n\u2022\u00a0\u00a02 T for garlic, chopped<br \/>\n\u2022\u00a0\u00a02 T soy sauce\u00a0<br \/>\n\u2022\u00a0\u00a01\u00bd medium tomatoes, sliced into eighths\u00a0<br \/>\n\u2022\u00a0\u00a02 T for oyster sauce<br \/><em>Serves two to four as part of a Lao meal.<\/em><\/p>\n<p><strong>Method<\/strong>\u00a0<br \/>\n1.\u00a0Heat the wok and add 3 tablespoons of oil. When hot, add the chopped garlic, moving it continually with a wok spoon. After a minute, add the whole chillies. After another minute, toss in the fern pieces and stir fry. Add the soy sauce. Stir fry for 1 \u2013 2 minutes. Toss in the tomatoes followed by 2 tablespoons of oyster sauce (or to taste).<br \/>\n2.\u00a0Turn onto a serving plate.<br \/><strong>\u00a0Variation<\/strong><br \/>\n\u00a0\u2022\u00a0\u00a0For a more substantial dish, add a small amount of sliced pork or tofu after the garlic has become aromatic and before adding the fern.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Food from Northern Laos\" data-entity-type=\"file\" data-entity-uuid=\"b0003d1c-e43f-4aec-af6c-a2a37cffdc44\" src=\"\/sites\/default\/files\/public\/inline-images\/Presentation1_2.jpg\" width=\"1200\" height=\"675\" loading=\"lazy\" \/>Kees Sprengers (The Boat Landing Cookbook)<br \/>\n\u200b\u200b\u200b\u200b\u200b\u200b<\/p>\n<p>Information by Food from Northern Laos (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6292","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"Fiddlehead fern is plentiful in the rainy season and is delicious as part of a Lao vegetable soop or stir fry.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6297,"pkl_story_video":"","pkl_story_image_credits":"malaysiamostwanted.com","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6292","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=6292"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}