Last week, I mentioned I had been learning to cook some Lao dishes the Lao way: outside over a fire. Here are some pictures of what we made. Before getting started, we went to the market to gather the necessary tools and equipment. (these are definitely not the technical terms!)Even though some of this could be done on a gas stove, my friend insisted it would taste better if made over a fire.
Our first meal we made was grilled fish with stir fried greens.
Afterwards, my friend showed me how you can plant the stems of the greens to grow your own.Next, we made a couple of jeows, which are “dips” to be eaten with sticky rice and/or steamed veggies.
The first was a roasted eggplant jeow.
The second was a spicy tomato jeow, which I learned is considered the “regular” jeow.
This one was so delicious and addictive. I saved the leftovers and ate it on a variety of dishes.
And, finally after over 4 years of living in southeast Asia, I learned how to make sticky rice. I also got to practice my fire-making skills. I could use a bit of work in that department, but I did manage to get a fire going.
And lastly, we made a basic chicken/veggie stir fry.
The most interesting ingredient in the stir fry was vines growing on my fence! I didn’t even know they were food.
Everything we made turned out delicious, and cooking it over a fire definitely adds a dimension of flavor. However, I’ll probably stick to cooking my food indoors on a gas stove when I’m on my own. I love that most traditional Lao food is all very healthy and paleo, although I know some Paleos do avoid rice as well.
What did you make for dinner this week?