{"id":6355,"date":"2019-05-22T00:00:00","date_gmt":"2019-05-22T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/steamed-green-beans-with-sawtooth-herb-and-either-ginger-or-sesame-seeds-soop-mak-tua-nyaow\/"},"modified":"2024-10-22T22:35:43","modified_gmt":"2024-10-22T22:35:43","slug":"steamed-green-beans-with-sawtooth-herb-and-either-ginger-or-sesame-seeds-soop-mak-tua-nyaow","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/steamed-green-beans-with-sawtooth-herb-and-either-ginger-or-sesame-seeds-soop-mak-tua-nyaow\/","title":{"rendered":"Steamed green beans with sawtooth herb and ginger or sesame seeds (soop mak tua nyaow )"},"content":{"rendered":"<p><strong>Ingredients<\/strong>\u00a0<br \/>\n\u2022\u00a0\u00a0250 g (\u00bd lb) green beans, topped and tailed; use long, string or French beans\u00a0<br \/>\n\u2022\u00a0\u00a012 cloves garlic, roasted and peeled; cook the entire head before peeling the required cloves\u00a0<br \/>\n\u2022\u00a0\u00a01 piece ginger, thumb-size, roasted and peeled (if not using sesame seeds)\u00a0<br \/>\n\u2022\u00a0\u00a02\u20133 T sesame seeds (if not using ginger)\u00a0<br \/>\n\u2022\u00a0\u00a02\u20133 T light soy sauce\u00a0<br \/>\n\u2022\u00a0\u00a01 t salt<br \/>\n\u2022\u00a0 2 t fish sauce\u00a0<br \/>\n\u2022\u00a0\u00a02 T mint leaves, chopped\u00a0<br \/>\n\u2022\u00a0\u00a02 T sawtooth herb, chopped\u00a0<br \/>\n\u2022\u00a0\u00a02 T spring onion, white stalk and greens, finely chopped\u00a0<br \/>\n\u2022\u00a0\u00a01 T Vietnamese mint leaves, chopped\u00a0<br \/>\n\u2022\u00a0\u00a02 T small coriander plants, stalk and leaves, chopped (use only if Vietnamese mint is not available; use a larger amount if sawtooth herb isn\u2019t available)<\/p>\n<p><em>Serves two to four depending on the number of accompanying dishes.<\/em><\/p>\n<p><strong>Method<\/strong><br \/>\n1.\u00a0Slice the beans diagonally or halve them. Steam the vegetable for a few minutes until lightly cooked. Remove to a mixing bowl.\u00a0<br \/>\n2.\u00a0Dry roast the sesame seeds until golden. Remove them before completely browned. Set aside to cool.\u00a0<br \/>\n3.\u00a0Put the peeled, roasted garlic cloves and salt in a mortar. Slice the roasted ginger if using. Add to the mortar. Pound the ingredients together until wellintegrated. Tip this mixture over the beans.\u00a0<br \/>\n4.\u00a0Add the soy and fish sauce and gently mix into the salad by hand. Add the chopped mint, sawtooth herb and coriander.\u00a0<br \/>\n5.\u00a0Add the dry roasted sesame seeds if using and gently mix in by hand.\u00a0<br \/>\n6.\u00a0Transfer the mixture to a serving dish.<\/p>\n<p>Most of information come from <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> \u00a0(The Boat Landing Cook book)<br \/>\nVideo by: <a href=\"Amber kelly\">Amber kelly<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6355","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"Muang Sing villagers, this Akha salad is made with either ginger or sesame seed, but never both. Each version is delicious and great served warm or cold.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6360,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6355","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=6355"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}