Kaeng Nor Mai, is a Savory Lao Bamboo Soup that consist of assorted exotic mushrooms, Japanese kabocha pumpkin squash, chili peppers, bamboo, and herbs. The Dark Color of the Broth comes from the use of Bai Ya Nang (Tiliacora Triandra) Leafs Extract. This Herb has so many great benefits and is used in Medicine in Southeast Asia. This Dish, paired up with Sticky Rice, is a match made in Heaven. The Salty Savory Flavors become so well balanced with Sticky Rice. Delicious, Nostalgic, and Comforting Meal. Hard to find at Lao Restaurants. So give this a try if you ever come across it on a Menu. Recipe: 4 Tbsp of Chicken Bouillon 1 Tbs of Mono Sodium Glutamate 4 Tbsp of Fish Sauce 4 Tbsp of Pa Daek (Fermented Fish Sauce) 2 Can of Ya Nang Extract (or fresh) 1 Lbs of Spare Ribs 1 Can of Quail Eggs 2-3 Cans of Bamboo 7-8 Cups of Water 1/2 Cup of Chopped Zucchini 3-4 Tbsp of Smashed Rice Slurry Herb Paste 1 Pack of Phak Ka Yang (Rice Patty Herbs). Desired Amount of Assorted Mushrooms (Fresh or Canned). I used Fresh (King Oyster, Beech, Wood Ear, Japanese Shimeji, Anoki) Mushrooms. Rice Slurry Herb Paste: 1/2 Cup of Minced Shallots (Optional) 1/2 Cup of Chopped Asian Zucchini 1/2 Cup of Soaked Sticky Rice 1/2 Cup of Minced Lemon Grass Desired Amount Chili Peppers Combined these ingredients into a Blender, Processor, or Pestle and Mortar. Blend or Smash into a Paste as shown on Video. #ລາວ #ອາຫານລາວ
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