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; 4 duck’s eggs; 10 (small) shallots, cooked in the embers of a charcoal fire, then peeled, these three ingredients constitute the kheuang mok; chopped coriander; water-buffalo meat, washed and chopped—a quantity the size of a duck’s egg; 3 slices of galingale; 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

app.ckbk.com

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 ...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Pot
Stove
Spoon

Ingredients

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