Phia Sing

Other Fruits used in Cookery

Appears in
top 1000Traditional Recipes of Laos
Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About
Most edible fruits in Laos are eaten as dessert or for snacks. But there are some, not already listed under acid and sour ingredients above, which are used, in their immature state, for cookery.

The banana is one such fruit. The Lao name for banana is kuay, and for unripe banana kuay dip. The Lao have their own preferences among the many varieties of banana which grow in Laos, but in practice any banana will do in a recipe which calls for one. The variety known as kuay tanee, referred to in recipe 60, is about 5 or 6 inches long, has lots of seeds and is suitable for cookery only. For banana ‘flowers’, see the next page.