Water-Buffalo Meat Salad

Name: Water-Buffalo Meat Salad (Lap Sin Song Kheuang)
Cuisine: Luang prabang
Ingredients: water-buffalo heart, a quantity equivalent to four fingers of each, boiled in broth from the stock-pot until cooked, then sliced into small pieces; 2 dried red chilli peppers, grilled on the fire until crisp, pound these ingredients together into smooth a paste until it is no longer possible to distinguish any of them in the mixture; water-buffalo spleen, a quantity equivalent to four fingers of each, boiled in broth from the stock-pot until cooked, then sliced into small pieces; 4 (small) shallots, placed in the embers of a charcoal fire until almost cooked, then removed and peeled, pound these ingredients together into smooth a paste until it is no longer possible to distinguish any of them in the mixture; 1 bowl of or padek; 2 (small) heads of garlic, treated like the shallots, with the cloves peeled, pound these ingredients together into smooth a paste until it is no longer possible to distinguish any of them in the mixture; 3 soupspoonfuls of ground khao khoua (rice which has been toasted until brown in a hot dry pan and then pounded), sifted in order to achieve the finest texture, like that of flour; water-buffalo liver, a quantity equivalent to four fingers of each, boiled in broth from the stock-pot until cooked, then sliced into small pieces; finely chopped coriander leaves; 2 finely chopped Kaffir lime leaves; finely chopped spring onion leaves; 2 slices of galingale, pound these ingredients together into smooth a paste until it is no longer possible to distinguish any of them in the mixture; 1 bowl of meat broth; 1 stalk lemon grass, chopped finely, fried until it gives off a good aroma, then taken out of the pan, these fried ingredients must not burn, or the general flavour of the dish will be spoiled; 3 spring onions, bulbs only, sliced across and fried until golden-yellow, then taken out of the pan, these fried ingredients must not burn, or the general flavour of the dish will be spoiled; 1 piece of dark (blackish) water-buffalo meat, about the size of a hand, washed and chopped finely on a chopping board; 6 young bitter eggplants, seared in the fire until the skin is burned, pound these ingredients together into smooth a paste until it is no longer possible to distinguish any of them in the mixture; 3 (small) heads of garlic, sliced across and fried until golden-yellow, then taken out of the pan, these fried ingredients must not burn, or the general flavour of the dish will be spoiled

Lap Sin Song Kheuang

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 piece of dark (blackish) water-buffalo meat, about the size of a hand, washed and chopped finely on a chopping board
6 young bitter eggpla

Asia
Laos
Starter
Side dish
Spicy
Southeast Asia
Gluten-free

Method

After preparing the ingredients, pound together the chopped meat and the five ingredients which have already been pounded. Add the or padek while you do so, a little at a time. Stir until you have a well blended and thick mixture. Then add meat broth,