Pickled Fish-Roe Membrane, Cooked with Vegetables

Name: Pickled Fish-Roe Membrane, Cooked with Vegetables (Loen Som)
Cuisine: Luang prabang
Ingredients: 2 pieces* of san som khai (the membrane, already emptied, cut up and pickled, which had enclosed the roe of a large fish)—cut them into bits measuring 1 by 0.5 cm; 5 (small) heads of garlic—separate the cloves and peel them; 20 (small) shallots, peeled; half a fully ripe coconut—the meat grated to produce ½ glass beakerful (¼ pint) of the first extraction of coconut milk and ¾ glass beakerful (⅜ pint) of the second and third extractions combined; chopped coriander leaves; chopped spring onion leaves; salt and fish sauce; 3 young round eggplants, sliced lengthways; 1 piece of three-layered pork, the size of a hand, sliced into pieces measuring 3 by 0.5 cm and fried a little to remove some of the fat, but without letting the meat become too dry; 5 young large chilli peppers, sliced lengthways and washed; 15 fresh red chilli peppers; 20 small ‘Thai’ eggplants—remove the stems and wash them

Loen Som

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

2 pieces* of san som khai (the membrane, already emptied, cut up and pickled, which had enclosed the roe of a large fish)—cut them into bits measuring 1 by 0.5

Asia
Laos
Main course
Starter
Side dish
Southeast Asia
Spicy
Gluten-free

Method

Put a little of the (combined) second-and-third extractions of coconut milk in a pot on the fire and add the sliced fish roe membrane, the pork, shallots, garlic, young eggplants, ‘Thai’ eggplants and (both kinds of) chilli pepper. Make sure that the liquid is just enough to cover al