Just put Pa-Lodh but do not stir or touching anything. You need to wait until the fish cooked then you put Fish Sauce, Pa Daek, Tamarind sauce and little salt
-- Edited by lao-girl on Monday 26th of April 2010 02:26:15 PM
Then put Spring Onion and Dill or Anethum Graveolens Linn but do not mix it yet. You need to wait till these veg passed out then mixed up and cooked well
-- Edited by lao-girl on Monday 26th of April 2010 02:32:01 PM
Looks absolutely delicious lao girl, excellent post. I especially like the way you describe how to cook.
My wife does a little different in that the ingredients that she has crushed in the koke she stir fries in a little oil until the sneezes come, then mixes with water. She calls it Aw or Ough. She also uses lots of dill, just like you. My wife had one question, where's the bang nua? Gota have it
I am with you on this one khonthakek, but the only time I will have craving for this fish is when it's dry and deep fried..yum..yum with Tum mak huung.
I am with you on this one khonthakek, but the only time I will have craving for this fish is when it's dry and deep fried..yum..yum with Tum mak huung.
I am with you on this one khonthakek, but the only time I will have craving for this fish is when it's dry and deep fried..yum..yum with Tum mak huung.
you mean sun-dried? ummm...sounds yummy
yes, also when you buy from Ban nork kind of smokey a little bit...The fish are all lined up nice and neat between the two bambo sticks...
by the way, are you living in Lao? Just wonder where you would get them fresh like that? in your demo pic.
