Duck Egg ‘Stew’

Name: Duck Egg ‘Stew’ (Or Khai)
Cuisine: Luang prabang
Ingredients: 4 duck’s eggs; 10 (small) shallots, cooked in the embers of a charcoal fire, then peeled, these three ingredients constitute the kheuang mok; chopped coriander; salt, fish sauce and ground black pepper; water-buffalo meat, washed and chopped—a quantity the size of a duck’s egg; 3 slices of galingale; 3 (small) heads of garlic, similarly treated, these three ingredients constitute the kheuang mok; 2 chilli peppers, similarly treated, and then shredded, these three ingredients constitute the kheuang mok

Or Khai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

4 duck’s eggs
10 (small) shallots, cooked in the embers of a charcoal fire, then peeled, these three ingredients constitute the kheuang mok
3 (small

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

Method

Put half of a section of a finger (i.e. about 1 cm) of water in a small pot, with the galingale and a sprinkling of salt. Put the pot on the fire. When the water comes to the boil, sprinkle some fish sauce over it and add the minced meat. Mash the meat with a spoon to separate it i