Lao Bamboo Stew Kang Naw Mai. Authentic Lao soup with mushrooms, short ribs, padek, fermented fish. скачать в хорошем качестве

Lao Bamboo Stew Kang Naw Mai. Authentic Lao soup with mushrooms, short ribs, padek, fermented fish.

Kang Naw Mai (Lao Bamboo Stew) This dish episode is dedicated to my wonderful father like many other fathers from Laos he loved to forge. Being from the southern part of Louisiana there was plenty of wild plants and mushrooms that was similar to Laos. He used to take my 2 brothers to unknown places. It would literally say “No Trass Passing” and he would say lets’ go lol. What did they find? An abundance of bamboo and mushrooms. They would bring home so many that we were able to sell it too! My dad was also an amazing fisher as well. He brought home so many fish we were able to make and sell Padek (fermented fish). What do you make when you have endless bamboo, mushrooms, and fermented fish, Kang Naw Mai (bamboo stew). Even though this dish was made every week I never got bored of it. Yanang is another ingredient in the stew. This green vine naturally grows in the forest of Southeast Asia. I recently discovered that this leaf is a powerhouse. It has vitamin A, beta carotene, polyphenols, calcium, and more. It has been used for medicine and food for a long time in Southeast Asia. It helps to reduce fever, curing gout, stops cancer growth, and the list goes on. Besides it being so beneficial it’s a main ingredient in the stew. I also found out that bamboo has toxins in it but, the yanang balances it out. How amazing is that!! So don’t get deterred from the green goodness of yanang. You can find yanang extract at the Asian store. It will be in a can or the freezer aisle. The freezer section has already extracted leaves but I prefer the frozen leaves so I can extract it myself. The taste of each bamboo stew depends on what region of Laos it’s from. My family is from the southern part, Savannakhet. We like our stew thick and green. This recipe originated from my mom, and I put a little twist here and there. As you can see there is a lot of ingredients in Kang Naw Mai. So if you come across it don’t pass it up. Give that amazing green stew a tray. Ingredients 2 quarts. Chopped and cooked bamboo. * If you have fresh bamboo. Peel the outside and chop up the tender parts of bamboo. Boil them for 1 hour to take out bitterness. It can be kept in refrigerator for a week or in freezer for months. 1 bag frozen yanang leaves 7 oz. * This can be done ahead of time. For long term storage put it in the freezer. For short term put in fridge. 1 cup-soaked sweet rice. * This has to be soaked for at least 1 hour. I like to soak my rice a day before. ¾ cup padek (fermented fish). * I make my own padek and it is very rewarding. I have a video on how to make basic padek. The brands that I do like to use if I don’t have any is Pantai or Bu-do brands. Buy both the ones with chunks of fish and the liquid form. ½ cup fish sauce. * I used 3 crab brand Viet Huong. 2 tbsps. Kapee (shrimp paste). *The best brands used for this stew are Twin and Pantai 3 cups chopped pumpkin. 1 whole medium luffa gourd. 1 bunch vines. * This can be a pumpkin, squash, or gourd vines. 4 cups chopped mushrooms. 1 bunch pak ka yang ( rice paddy herb). 1 lemongrass stalk. 1.5-2 lbs. short ribs ( Korean short ribs). 2 tsps. Msg. or Bouillon. 1-2 tsps. Salt. ½ tsp. sugar. Lets start!! 1. Boil 3 quarts of water and 1 lemongrass stalk. 2. Cut up the ribs and put in pot. 3. Allow to boil for 10 mins then put in the bamboo. 4. While that is boiling prepare the yanang. Separate the stems and leaves. Slice the leaves about 1 inch apart. To blend it add half a cup of water then blend. Add another half cup of water blend again. Strain it but keep the water. Take a handful of leaves and squeeze it. After you are done squeezing everything add the liquid to the stew. 5. Wash and cut all the vegetables and herbs. Put it to the side. 6. Now you have to make the kao bua. Kao bua is soaked sticky rice that is pounded and used to thicken the soup. The rice must be soaked for at least 1 hour. Start buy getting a cup of soaked rice and add the chili. I added 11 Thai chili. Blend it until it is liquefied. Put it aside. 7. Put the mushrooms in the pot 8. Get a strainer and put the padek fish chunks and kapee in the strainer. Make sure it stays on top of the soup. You don’t want it to fall down because the fish bones will accidently go in soup. This should take about 10 mins for the fish bones to melt. 9. After that has melted put in the pumpkin and then the kao bua. Be careful when you add the rice. Do it slowly and then stir it. You have to constantly stir it because it tends to fall at the bottom and stick. So a lot of stirring is necessary. 10. Add all the ingredients. The liquid form of the padek, fish sauce, salt, sugar, and msg. 11. Add the vines, squash, and lastly the rice paddy herb. Yay!!! It’s Done. Now sit down and enjoy!!