Hot Boiled Water-Buffalo Sauce

Name: Hot Boiled Water-Buffalo Sauce (Tom Jaew Sin Kuai)
Cuisine: Luang prabang
Ingredients: padek or fish sauce; padek or fish sauce; chopped coriander leaves; chopped spring onion leaves; 3 (small) shallots, seared over hot charcoal, pound these four ingredients* together to form the kheuang tam; salt; 3 fresh chilli peppers, placed on hot charcoal until cooked, pound these four ingredients* together to form the kheuang tam; 2 (small) heads of garlic, seared over hot charcoal, pound these four ingredients* together to form the kheuang tam; 3 slices of galingale; 2 young round eggplants, seared over charcoal and peeled, pound these four ingredients* together to form the kheuang tam; 3 pieces of ob sam la (water-buffalo meat which has been partly dried by the sun or over hot charcoal), sliced thinly; 3 pieces of ob sam la (water-buffalo meat which has been partly dried by the sun or over hot charcoal), sliced thinly

Tom Jaew Sin Kuai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

3 pieces of ob sam la (water-buffalo meat which has been partly dried by the sun or over hot charcoal), sliced thinly
3 slices of

Asia
Laos
Sauce
Gluten-free

Method

Boil 1 medium-sized metal jugful (just under a pint) of water in a pot. Then add salt, the slices of galingale and the sliced water-buffalo meat. Boil until cooked.

Next, add the