Just this past weekend we had a few friends over for what we call "Daht Seen" in Lao. It's basically a griddle or skillet set up in the middle of a dining table covered in an oil then a variety of foods are thrown on to cook while everyone around grabs their chop sticks reaching for different foods to dip in different sauces.
There are many ways to eat in this fashion. Some people will cook their food then make either lettuce wraps or clear Vietnamese summer rolls. Some people prefer to just go from the griddle to the sauce and be done with it. Preference is up to you.
A very popular sauce being used now is a pineapple based sauce that my friend asked the recipe for. It's very easy and can be done with a blender.
1 can of pineapple - any (crushed, chunks, whole rings)
few slices of ginger - julienne (just to make it easier for the blender to process for slight hint of flavor)
2-3 garlic cloves - (this can also be sliced up)
2 thai chilli peppers - start small (with 1/2 of pepper) and build up to desired heat. Easier to add than to take away.
2 tbsp of fish sauce
1 tbsp of chicken broth granuals for flavor
Once you blend it thouroughly taste and adjust as needed. You do not want a sweet sauce but a savory slightly spicy sauce. If it is too spicy, salty or strong in the other flavors just add more pineapple.
Add a few stems of corriander (leaving out most of the stems) and blend. Serve in small bowls for dipping.
This sauce can also be a dipping sauce for steak. My friend even suggested it may be used as a salad dressing. Have fun experimenting with it and let me know how many different ways you use this sauce!
Tuesday, March 26, 2013
Thursday, December 27, 2012
|Mok Bha Duke (Spicy Steam Catfish) Nuggets (diced herbs)|
This recipe can be used with any fish that you like but the most popular fish used is the catfish. To make my life a little easier I buy catfish nuggets from the local grocery store. Feel free to use any fish and feel free to just cut up the fish with the bone in.
This dish is usually eaten with rice, let it be jasmine or sweet (sticky) rice. It also includes a type of rue but in Lao tradition what they do is soak sweet rice until it is so soft that it crumbles when touched. It is taken out of the water and placed in a mortar and pounded until its paste like. This will create the gravy. When this is unavailable flour can be used but it will not be as thick as using the rice, but just as delicious.
Basic Ingredients include:
lime leaves / kaffir leaves
fresh green onion / or shallots or 1/4 of medium onion
chicken broth powder
flour / rice mixture (paste)
You can chop or slice up all the herbs or you can leave them in chunks. All the ingredients are edible but some people prefer not to eat the lemongrass or kaffir leaves. If you leave them in large pieces it is easier to eat around.
The lemon grass and kaffir leaves give this dish the distint aroma and flavor but it can be left out if you prefer. The MSG is a flavor enhancer and can also be left out as the chicken broth is used to enhance the flavor also. The shrimp paste can be replaced with badaek or fermented fish or it can be left out altogether.
|Mok Bha Duke (Spicy Steam Catfish) Strips (chopped and whole herbs)|
I steam usually for 30 minutes or so making sure the fish is cooked. It should never be dry from not only the fish sauce but its own juices also.
This can be stored in the freezer or in the fridge to be enjoyed another day. Sometimes its even better the next day. Enjoy with jasmine or sweet rice.
Any questions please comment!!
Have fun cooking!