Duck Egg ‘Stew’ from Traditional Recipes of Laos by Phia Sing

Name: Duck Egg ‘Stew’ from Traditional Recipes of Laos by Phia Sing
Ingredients: salt, fish sauce and ground black pepper; water-buffalo meat, washed and chopped—a quantity the size of a duck’s egg; 3 slices of galingale; chopped coriander; 10 (small) shallots, cooked in the embers of a charcoal fire, then peeled, these three ingredients constitute the kheuang mok; 3 (small) heads of garlic, similarly treated, these three ingredients constitute the kheuang mok; 2 chilli peppers, similarly treated, and then shredded, these three ingredients constitute the kheuang mok; 4 duck’s eggs

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Method Put half of a section of a finger (i.e. about 1 cm) of water in a small pot, with the galingale and a sprinkling of salt. Put the pot on the fire. When the water comes to the boil, sprinkle ...

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Ingredients

salt, fish sauce and ground black pepper
water-buffalo meat, washed and chopped—a quantity the size of a duck’s egg
3 slices of galingale
chopped coriander
10 (small) shallots, cooked in the embers of a charcoal fire, then peeled, these three ingredients constitute the kheuang mok
3 (small) heads of garlic, similarly treated, these three ingredients constitute the kheuang mok
2 chilli peppers, similarly treated, and then shredded, these three ingredients constitute the kheuang mok
4 duck’s eggs