{"id":6349,"date":"2019-05-22T00:00:00","date_gmt":"2019-05-22T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/pureed-fish-poon-bpaa-nin\/"},"modified":"2024-10-22T22:35:43","modified_gmt":"2024-10-22T22:35:43","slug":"pureed-fish-poon-bpaa-nin","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/pureed-fish-poon-bpaa-nin\/","title":{"rendered":"Pureed fish (poon bpaa nin)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a01 small tilapia (bpaa nin), 25 cm (10 in) long\u00a0<br \/>\n\u2022\u00a0\u00a02\u20133 C water<br \/>\n\u2022\u00a0 3 T padek\u00a0<br \/>\n\u2022\u00a0\u00a05 shallots, unpeeled\u00a0<br \/>\n\u2022\u00a0\u00a01 head \u00a0(10 cloves) garlic, unpeeled\u00a0<br \/>\n\u2022\u00a0\u00a08 chillies\u00a0<br \/>\n\u2022\u00a0\u00a02 T coriander, chopped<br \/>\n\u2022\u00a0\u00a02 T spring onions, chopped salt or fish sauce to enhance flavour<\/p>\n<p>\u00a0<em><strong>Accompanying vegetables<\/strong><\/em><\/p>\n<p>\u2022\u00a0\u00a04 small chokos (chayote)<br \/>\n\u2022\u00a0\u00a02 snake gourds (or 6 \u2013 8 small courgettes)\u00a0<br \/>\n\u2022\u00a0\u00a01 bunch galangal shoots<br \/><em>Serves two to four with sticky rice<\/em>.<\/p>\n<p><strong>Method<\/strong>\u00a0<br \/>\n1.\u00a0Put the water and padek in a medium pot, and then bring to the boil.<br \/>\n2.\u00a0Wash the fish inside and out; chop off its tail. Cut the fish in half around its waist and place in the boiling liquid. Simmer for 15 minutes. Remove from heat and set aside.\u00a0<br \/>\n3.\u00a0Grill the shallots, garlic cloves and chillies over a gas or charcoal fire until blackened.\u00a0<br \/>\n4.\u00a0When cool, remove most of the blackened skins. Leaving on a little will enhance the final flavour. Put these ingredients into a mortar and pound to a coarse paste (or pulse in a small food processor). 5. Remove the fish from the broth, reserving the liquid. Debone and skin the fish, and then add it to the paste. Pound together, adding a few tablespoons of the fish broth until the mixture has the consistency of runny porridge. Taste. Add salt or fish sauce if required.<br \/>\n6\u00a0Stir in the chopped coriander and spring onions. Put the finished pur\u00e9e in a serving bowl. For the vegetables<br \/>\n7.\u00a0Bring 4 cups of water to the boil.\u00a0<br \/>\n8.\u00a0Prepare the vegetables. Peel chokos, halve and core them and then cut each half into quarters, lengthwise. Snap the galangal shoots into 10 cm (4 in) lengths. If using snake gourd, cut it into the same lengths as the shoots. Place all in the water. Simmer until cooked, but still firm.\u00a0<br \/>\n9.\u00a0Alternatively, the vegetables may be steamed.<\/p>\n<p><strong>Variation<\/strong><br \/><em>Able to add egg plants for ingredient\u00a0<\/em><\/p>\n<p>Most of information come from <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (The Boat Landing Cookbook)<br \/>\nVideo by <a href=\"May Laos. Kitchen\">May Laos. Kitchen<\/a><br \/>\n\u00a0<\/p>\n","protected":false},"template":"","format":"standard","story-type":[250],"class_list":["post-6349","story","type-story","status-publish","format-standard","hentry","story-type-seafood-fish"],"acf":{"pkl_story_headline":"This very Lao Loum dish is easy to prepare. A few simple ingredients are turned into a delicious combination of flavours. In this recipe, farmed freshwater fish, tilapia (bpaa nin), is used. The roughly pur\u00e9ed paste of cooked fish and grilled shallots, garlic and chillies is served with rice and lightly boiled vegetables. Both rice and al dente vegetables are used for dipping into the pur\u00e9e. The vegetables suggested here may, of course, be replaced by others, such as blanched cabbage wedges, Chinese cabbage, egg plants, bamboo, beans or carrot sticks.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6354,"pkl_story_video":"","pkl_story_image_credits":"May Laos. Kitchen","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6349","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=6349"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}