How to Make Lao Or Lam Nok Kho - Quail Stew Asian Cooking Recipe Cuisine

Laos Quail Stew (Or Lam Nok Kho)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-4 Servings
1 dried quail, matured until almost mouldy, divided into separate breast and leg parts, washed and put on a plate

7 round eggplants

5 large fresh green chili peppers

1 stalk lemongrass

3 straight-bulbed spring onions

sa-kahn cut into pieces about 5 cm long and 5 cm thick (about 10 pcs) washed

3 young shoots rattan, cooked by being placed directly on a charcoal fire and peeled so as to leave only the soft part, which is to be cut into pieces 2 cm long and washed

1 bunch phak tam nin picked over, keeping only the leaves and tops, which are to be washed

dill, washed and cut into pieces about 2 cm long

spring onion, the green parts, cut into pieces about 2 cm long and washed sweet basil leaves, washed

1 piece of crisp-fried pork skin, cut into squares of 5 cm and put on a plate padek

salt

2  yards long bean, cut into pieces half an inch long.

Directions:

In a big pot add 2 pints of water, add the prepared bird, the eggplants, the chili peppers, the spring onions, the lemongrass, the so-kahn and salt. Cover and let it boil.

Add padek in a basket suspended in the soup. When the eggplants and the chili peppers are done, spoon them out and pound them. Put this mixture back in the pot. When it returns to the boil add the phak toni nin and the beans. When all is done, add the pieces of pork skin and the chopped coriander leaves, taste and check the saltiness.

Serve in a bowl, garnished with the chopped spring onion leaves. Accompany the dish with young cucumbers and older eggplants.


*You may also add other kinds of vegetables but not too many in case it becomes Vegetable Stew.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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