A Fermented Fish Mixture Grilled in Banan A Leaf Containers

Name: A Fermented Fish Mixture Grilled in Banan A Leaf Containers (Kanab Padek)
Cuisine: Luang prabang
Ingredients: 1 piece of dried water-buffalo skin—sear it in the charcoal fire, then scrape off the burned parts, cut the remainder into small, thin slices and soak them in water until soft; 1 piece of dried water-buffalo skin—sear it in the charcoal fire, then scrape off the burned parts, cut the remainder into small, thin slices and soak them in water until soft; 10 small chilli peppers (mak phet kuntsi); 1 piece of dried water-buffalo skin—sear it in the charcoal fire, then scrape off the burned parts, cut the remainder into small, thin slices and soak them in water until soft; chopped spring onion leaves; pieces of banana leaf; a piece of three-layer pork, minced, to produce a quantity the size of a duck’s egg; a piece of three-layer pork, minced, to produce a quantity the size of a duck’s egg; 2 pieces of crisp-fried pork skin, the fat removed and the remainder pounded with the lemon grass and spring onions until the three ingredients are completely mixed (to constitute what is called the kheuang tam); 2 pieces of crisp-fried pork skin, the fat removed and the remainder pounded with the lemon grass and spring onions until the three ingredients are completely mixed (to constitute what is called the kheuang tam); 2 straight-bulbed spring onions; 2 pieces of crisp-fried pork skin, the fat removed and the remainder pounded with the lemon grass and spring onions until the three ingredients are completely mixed (to constitute what is called the kheuang tam); 2 (small) heads of garlic—remove the outer skin and peel each clove; 3 stalks of lemon grass; 30 (small) shallots, peeled; 2 (small) heads of garlic—remove the outer skin and peel each clove; 2 pieces of fish from the padek pot—choose pieces with a lot of meat, wash them and get rid of all the dust and rice husks, then mince the meat and leave it on a plate; 2 pieces of fish from the padek pot—choose pieces with a lot of meat, wash them and get rid of all the dust and rice husks, then mince the meat and leave it on a plate; 2 pieces of fish from the padek pot—choose pieces with a lot of meat, wash them and get rid of all the dust and rice husks, then mince the meat and leave it on a plate

Kanab Padek

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

2 pieces of fish from the padek pot—choose pieces with a lot of meat, wash them and get rid of all the dust and rice husks, then mince the meat and leave it on a plate

Asia
Laos
Side dish
Starter
Gluten-free

Method

Put the prepared kheuang tam in a mixing bowl. Add the minced pork, minced padek, shallots, garlic and soaked water-buffalo skin. Mix, then add the chopped spring onion leaves and small chilli peppers and mix some more. Taste and check the saltiness. If the taste is not strong enough, add more padek liquid. Make sure that the mixture is moist enough but not