Sliced Water-Buffalo Meat Stew

Name: Sliced Water-Buffalo Meat Stew (Seum Sin Kuai)
Cuisine: Luang prabang
Ingredients: 2 pieces of water-buffalo meat, each the size of a hand, with the tendons removed—wash them, rub salt into them and toast them over the fire until the outside is golden; 1 large onion, sliced vertically; 5 slices of galingale; 2 limes; 2 Kaffir lime leaves, finely chopped; 4 straight-bulbed spring onions—chop the bulbs and adjacent green parts only (not the leaves); 2 (small) heads of garlic—place them in the embers of a charcoal fire until they are partly cooked but not well done, then remove them, take off the charred outer skin, and chop them vertically; 2 fresh red chilli peppers, chopped crossways; chopped coriander leaves; salt, fish sauce and ground black pepper

Seum Sin Kuai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

2 pieces of water-buffalo meat, each the size of a hand, with the tendons removed—wash them, rub salt into them and toast them over the fire until the outside is golden
5

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

Method

Put into a pot the meat, the galingale, the onion, a sprinkling of salt and enough water to cover the meat. Put the pot on the fire. When the water boils, sprinkle in some fish sauce and let it go on boiling until the water is reduced and the meat tender.

Take out the meat and slice it thinly. Spoon out and throw away the galingale. Return the sliced meat to the pot. (A