‘Caviar’ Mixture

Name: ‘Caviar’ Mixture (Miang Som Khai)
Cuisine: Luang prabang
Ingredients: 1 small bowl of ‘caviar’ (salted fish roe, e.g. of the pa va); 1 piece of lean pork, the size of four fingers, minced and mixed with 3 (small, peeled and pounded) shallots, salt and ground black pepper—when all this is a sticky mass, cook it in a dry pan until done and golden—the result is known as moo paen (pork sheet or leaf); 1 piece of lean pork, the size of four fingers, minced and mixed with 3 (small, peeled and pounded) shallots, salt and ground black pepper—when all this is a sticky mass, cook it in a dry pan until done and golden—the result is known as moo paen (pork sheet or leaf); 1 small bowl of ‘caviar’ (salted fish roe, e.g. of the pa va); 1 piece of lean pork, the size of four fingers, minced and mixed with 3 (small, peeled and pounded) shallots, salt and ground black pepper—when all this is a sticky mass, cook it in a dry pan until done and golden—the result is known as moo paen (pork sheet or leaf); 1 piece of fish, free of bones, the size of four fingers—wash it and cut it into pieces about the size of one finger, rub these with salt and ground black pepper and fry them until well done and golden; 1 piece of fish, free of bones, the size of four fingers—wash it and cut it into pieces about the size of one finger, rub these with salt and ground black pepper and fry them until well done and golden; 1 piece of lean pork, the size of four fingers, minced and mixed with 3 (small, peeled and pounded) shallots, salt and ground black pepper—when all this is a sticky mass, cook it in a dry pan until done and golden—the result is known as moo paen (pork sheet or leaf); 1 piece of lean pork, the size of four fingers, minced and mixed with 3 (small, peeled and pounded) shallots, salt and ground black pepper—when all this is a sticky mass, cook it in a dry pan until done and golden—the result is known as moo paen (pork sheet or leaf); 5 heads of pickled garlic (the cloves only, peeled), these ingredients to be mixed together to constitute the kheuang hom; 5 heads of pickled garlic (the cloves only, peeled), these ingredients to be mixed together to constitute the kheuang hom; 1 stalk of lemon grass, finely chopped; ½ na (¼ kilo) of rice vermicelli, cut into pieces as long as the section of a finger; 3 spring onions—take the leaves only and cut them into lengths about as long as the section of a finger, these ingredients to be mixed together to constitute the kheuang hom; 5 sprigs of coriander—pick only the leaves and tender parts of the stems, these ingredients to be mixed together to constitute the kheuang hom; 5 sprigs of coriander—pick only the leaves and tender parts of the stems, these ingredients to be mixed together to constitute the kheuang hom; 1 handful of roasted peanuts, these ingredients to be mixed together to constitute the kheuang hom; 6 spring onions, the bulbs only, thinly sliced lengthways and soaked in cold water, these ingredients to be mixed together to constitute the kheuang hom; 3 red chilli peppers, halved, sliced lengthways and seeded, these ingredients to be mixed together to constitute the kheuang hom; 3 rhizomes of ginger, very finely chopped and with the juices squeezed out, these ingredients to be mixed together to constitute the kheuang hom; 3 spring onions—take the leaves only and cut them into lengths about as long as the section of a finger, these ingredients to be mixed together to constitute the kheuang hom; 1 piece of fish, free of bones, the size of four fingers—wash it and cut it into pieces about the size of one finger, rub these with salt and ground black pepper and fry them until well done and golden; 1 bowl of shrimps—pick off heads and tails, mix them with salt and cook them in a dry pan; 1 bowl of shrimps—pick off heads and tails, mix them with salt and cook them in a dry pan; 6 spring onions, the bulbs only, thinly sliced lengthways and soaked in cold water, these ingredients to be mixed together to constitute the kheuang hom; pork fat; banana leaves, torn into 12 pieces, each the size of an outspread hand; 3 duck’s eggs

Miang Som Khai

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 small bowl of ‘caviar’ (salted fish roe, e.g. of the pa va)
1 piece of lean pork, th

Asia
Laos
Side dish
Starter
Southeast Asia
Gluten-free
Spicy

Method

After preparing the ingredients, break the eggs into a bowl and mix them. Take a piece of banana leaf, (reduce it to) the size of four fingers and make (many small) tears in one end of it, so as to create a fringe.

Put a wok on the fire and use a cloth to smear it with pork fat, just enough to grease it. Dip the fringed piece of banana leaf in the beaten egg, fringe end