Steamed Stuffed Khae Flowers

Name: Steamed Stuffed Khae Flowers (Mawk Dok Khae)
Cuisine: Luang prabang
Ingredients: 1 spoonful (1 tbsp) of sticky-rice flour; 1 piece of pork, including a little fat, the size of a hand, minced; 10 khae flowers—remove their stamens and wash them; 7 (small) shallots, these two ingredients to be pounded together finely; 1 dried chilli pepper, soaked in water until soft, these two ingredients to be pounded together finely; 1 dried chilli pepper, soaked in water until soft, these two ingredients to be pounded together finely; chopped spring onion leaves; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper

Mawk Dok Khae

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

10 khae flowers—remove their stamens and wash them
1 piece of pork, including a lit

Asia
Laos
Starter
Side dish
Gluten-free
Spicy

Method

Put the pounded and minced ingredients into a large bowl, mix them thoroughly and sprinkle with salt and fish sauce. Then add the chopped spring onion leaves and ground black pepper. Taste and check the saltiness. Stuff the mixture into the khae flowers, and wrap them in pieces of banana leaf, making two packages. Secure the packages with bamboo or coconut stem pins and